[Sca-cooks] Carrot-cheese pie

[Kathleen Madsen]

I'd recommend using something other than *gasp*
Monterey Jack as a cheese selection in your
Carrot-cheese pie. ;)  It's an early 20th century
invention.  You could substitute a young Gouda or a
Munster for it instead and get something along the
same flavor/texture profile - and you can find it in
your local market.

Eibhlin


> Greetings! I'm doing precook this weekend for my
> feast next weekend. I'm 
> worrying about premaking and freezing some of the
> things. First of all, 
> I figure making Cumin Chicken ahead (even though we
> will be thawing 
> frozen chicken thighs to do it) and freezing for
> storage should be safe.
> 
> But what about thawing beef to slice, pound and
> stuff/roll it for aloes 
> of beef, then refreezing? Will that be ok?
> 
> Also, I'm thinking of pre-making the carrot-cheese
> pies but not baking 
> them, just freezing them and then baking them when
> thawed. Or would it 
> be better to pre-bake and then freeze?
> 
> Here's the Carrot Cheese Pie recipe, Brighid's
> translation and 
> redaction:
> 
> Carrot-Cheese Pie
> 
> Torta de Zanahoria (Carrot Pie)
> Wash and scrape the carrots, and remove them from
> the water and cook 
> them in good meat broth, and being cooked remove
> them and chop them 
> small with the knife, adding to them mint and
> marjoram, and for each two 
> pounds of chopped carrots [use] a pound of Tronchon
> cheese and a pound 
> and a half of buttery Pinto cheese, and six ounces
> of fresh cheese, and 
> one ounce of ground pepper, one ounce of cinnamon,
> two ounces of candied 
> orange peel cut small, one pound of sugar, eight
> eggs, three ounces of 
> cow's butter, and from this composition make a torta
> with pastry above 
> and below, and the tart pan with pastry all around,
> and make it cook in 
> the oven, making the crust of sugar, cinnamon, and
> rosewater. In this 
> manner you can make tortas of all sorts of roots,
> such as that of 
> parsley, having taken the core out of them.
> -- Diego Granado, Libro del Arte de Cozina, 1599
> 
> Redaction by Brighid ni Chairain:
> 
> 1/2 lb. carrots, cooked and drained
> 1/2 oz. candied orange peel
> 4 oz. mozzarella, shredded
> 1/4 tsp. dried marjoram
> 6 oz. monterey jack, shredded
> 1/2 tsp dried mint
> 1-1/2 oz. ricotta cheese
> 2 eggs, beaten
> 1-1/2 TBS butter
> pastry for 2-crust pie (preferably made with butter)
> 1/2 TBS cinnamon
> cinnamon sugar
> 1/2 c. sugar
> rosewater
> 
> Preheat oven to 375 F. Combine all of the filling
> ingredients and mix 
> thoroughly. Place in the bottom crust. Put on the
> top crust, and seal 
> the edges well. Brush the top crust with rosewater,
> and sprinkle with 
> cinnamon sugar. Bake for 45-50 minutes, until the
> crust is brown, and 
> the filling is set.
> 
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika
> jenne at fiedlerfamily.net 
> "I don't want to be anything other than what I've
> been trying to be 
> lately...I'm tired of looking '