Tag: Kate McDermott paws up

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Lemon Meringue Pie Recipe and Our Next Cookbook Live

Join The Resort at Paws Up on November 3–6, 2017 for our fourth Cookbook Live event with pie expert Kate McDermott. This flaky and fun-filled baking weekend brings to life McDermott’s book Art of the Pie, which was nominated for a James Beard Award. By day, you’ll create works of edible art from fresh local ingredients. And by night, you’ll dine on the masterfully executed cuisine of Paws Up’s Executive Chef Ben Jones. It’s the perfect treat for anyone who’s passionate about succulent, homemade, just-out-of-the-oven pie. We hope to see you in a few weeks. In the meantime, enjoy this divine Lemon Meringue Pie recipe in your own home.

 

Lemon Meringue Pie
Makes One 9-inch Shallow Pie

1 pre-baked single Art of the Pie® crust or pre-baked dough of your choice

For the Filling
  • 1 cup sugar
  • 1/3 cup cornstarch
  • pinch of salt
  • 1/2 cup lemon juice
  • 1-1/4 cups warm water
  • 1 tablespoon butter
  • 3 egg yolks, fork beaten
  • zest of 1 large lemon
For the Meringue
  • 5 egg whites
  • 1/3 cup sugar
  • pinch of salt
  • 1/8 teaspoon cream of tartar

Procedure

For the Filling
  1. In a saucepan, combine the sugar, cornstarch and salt.
  2. Add the water and constantly stirring with a whisk, bring the mixture to a boil. Reduce the heat and cook for 2 more minutes while continuing to whisk. Don’t be afraid to whisk vigorously as it gets thicker.
  3. Take 1/4 cup of the hot mixture and stir it into the fork beaten egg yolks. Return this to the saucepan, bring to a boil, and cook for 3-4 minutes more while stirring constantly.
  4. Stir in the butter, lemon juice, and zest and cook for another minute.
  5. Immediately pour into the pre-baked pie crust.
For the Meringue
  1. In a clean and cold bowl, beat the egg whites with an electric handheld beater or a stand mixer.
  2. Add the pinch of salt, and the sugar while you mix. Add the cream of tartar and mix a bit more.
  3. Lift the beaters out when you can see soft peaks in thick foamy waves. That’s when it’s done.
  4. Put the meringue on the hot lemon filling starting at the edges first. Make sure the meringue reaches all the way to the edge of the crust so there are no gaps.
  5. Then add the rest of the meringue in the middle so that the filling is completely covered.
  6. With the handle of a spoon or the blade of a knife, pull up some soft peaks.
  7. Place in a preheated 375F oven for 6 minutes.
  8. Remove from oven and let cool completely before serving.
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What’s Cooking This Fall at The Resort at Paws Up

The Resort at Paws Up

Summertime has been amazing in Montana, but it’s going by way too fast. Soon we will have beautiful fall foliage and cooler temperatures. If you’re looking for an autumn getaway, fall is an amazing time to visit The Resort at Paws Up with our sunny days, crisp nights and a variety of five-star culinary weekends. Paws Up has invited acclaimed chefs recognized by the James Beard Foundation to work their magic at Montana Master Chefs: James Beard All-Stars. From haute cuisine to iconic classics, guests will enjoy all the world-class dining and libations that these acclaimed chefs and guest vintners have to offer in a setting like no other on September 29–October 2, 2016.

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The Resort also welcomes back the “pie whisperer” herself, Kate McDermott, along with Portland’s Ken Forkish and Chicago’s Mindy Segal for Upper Crust, a culinary weekend of sophisticated cookie, pie and pizza baking (see below for more details). During both events, guests will have the opportunity to get up-close and personal with world-class chefs, bakers and winemakers as well as work up an appetite on adventures and excursions in the breathtaking Montana wilderness.

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Here’s the Scoop:

Montana Master Chefs weekend will be held September 29–October 2, 2016.

As part of the weekend event, guests can partake in a myriad of wilderness adventures like horseback riding or fly-fishing and will enjoy one-on-one interaction with some of the finest chefs, distillers and winemakers in the United States. Montana Master Chefs 2016 will feature cooking demonstrations and multicourse dinners prepared by world-class chefs, including Chef Ashley Christensen of Poole’s and AC Restaurants, Chef Matt Jennings of Townsman, Chef Jamie Malone of Brut, Chef Steven Satterfield of Miller Union, Chef Mindy Segal of Mindy’s Hot Chocolate and Paws Up’s own Chef Ben Jones. The chefs will also compete in a lighthearted Master Chef Cook-Off Challenge.

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We’ll be offering parings with Montgomery Distillery as the featured distiller and the incredible vintners Grgich Hills Estate, Merry Edwards Winery and Rombauer Vineyards to provide tastings and pairings throughout the weekend.

Guests will also enjoy live nightly private concerts by Joshua Davis, a folk/roots artist who finished third on Season 8 of NBC’s The Voice; John Floridis, a talented guitarist, singer-songwriter and composer and Ali Solomon, a captivating singer and cover artist.

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Upper Crust is an all-inclusive weekend that will be held October 7–10, 2016.

This three-day event on the ranch will be held over Columbus Day weekend for baking enthusiasts for a weekend of luxury, adventure, gourmet food and wine and, most importantly, expert insight into all things dough. The weekend will feature hands-on instruction in a series of cooking and baking workshops. Don’t miss out!

When guests are not baking or enjoying their creations, they can choose from a variety of wilderness adventures: float down the Blackfoot River, spend half a day fly-fishing or explore the Paws Up land by horseback, on an ATV tour or on a guided naturalist hike. Each night, Paws Up’s Executive Chef Ben Jones will serve locally inspired dinner menus for a weekend of unforgettable meals.