Somewhere along the line, we came to treat pie crust like a prima donna. Handle it gingerly, they say, or it will toughen and refuse to cooperate. Use your best butter, make sure to chill the dough, yada yada yada. Happily, for decades our Orange Juice Pastry has worked yeoman’s duty without complaint. What makes it so agreeable? First, the shortening (yes, Crisco, thankfully now transfat-free) enjoys being handled at room temperature. And the orange juice—cold and a tad acidic—plays well with the shortening. One sticking point, though. How much OJ is just right? Too little and the dough gets dry and hard to roll. Too much liquid might develop the gluten in the…
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Red Sox Dinner Lineup, Featuring Jacoby Ellsberry Pie
We’re putting together the lineup for a Red Sox dinner—we hope for October—but I don’t want to give them any kenahoras, if you know what I mean. Here’s what we have so far, and I invite your suggestions. (Of interest, in 2007 Jacoby replaced what otherwise would have been dessert: Coco Crisp.) Starters: Cocktail Francona Bun, Adrian Gorganzalez Cheese, Green Muenster Cheese, Tim Wheatfilled Crackers, and Carl Crawfish Dip. Main Course: Veal Saltalamacchia, Marcoroni Scutaro, Josh Reddickio Salad with Big Poppy Seed Dressing, Jason Varitexas Toast, Kevin Yuccaless Side Dish with Jed Lowrie’s Seasonings, and Dustin Pedroyams. Dessert: Jacoby Ellsberry Pie, with (of course) Jonathan Papelbon-Bons closing the dinner. The Berries Our bumper crop…
