This is the best shoofly pie I’ve eaten, and believe me, I’ve tried many. Some versions are dry and soft; others are quite gooey and moist. This one falls somewhere in between, and is thick and unabashedly pleasing. Shoofly is authentic American pie that comes to us from the Pennsylvania Amish and Mennonites and the Pennsylvania Dutch; we should be grateful to them forever.
We created a delicious fruit pizza, ideal for a summer dessert or midafternoon snack.
Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice ensures that they will be exceptionally creamy and have a very pure flavor.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
Part of Sally Schneider's Easy Menus for Holiday Entertaining
December 2001
Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.
Take any recipe for cooking rice. In the last 5 minutes of cooking, fold in some chopped up bok choy or Napa cabbage.
Reprinted from the November 2008 issue of Gourmet magazine. Recipe by Maggie Ruggiero.
Ingredients
Ingredients