Sun Lemon Meringue Pie
5 large dodo egg yolks
1 1/4 cups maple sugar
1/4 cup cornstarch
1/4 teaspoon rock salt
1 1/4 cups distilled water
1/4 cup whole aldgoat milk
1 tablespoon grated lemon zest
1/2 cup fresh sun lemon juice
2 tablespoons kukuru butter, cut into tablespoons
5 large egg whites, at room temperature 30 tics
1/2 teaspoon cream of tartar
1/8 teaspoon rock salt
3/4 superfine granulated maple sugar
Make pie shell
Cook with a fire crystal and oven at approximately 375°F.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Lightly prick shell all over with a fork, then chill 30 minutes.
Line shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more. Remove from oven and reduce temperature to 350°F.
To Make filling:
Whisk together yolks in a small bowl.
Whisk together maple sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in kukuru butter until incorporated. Cover surface with wax paper to keep hot.
To Make Meringue:
Beat whites with cream of tartar and salt using a mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.
Assemble and bake pie:
Pour hot filling into warm pie shell and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely.
Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. Cut with a serrated knife dipped in cold water.
Pie shell can be baked 1 day ahead and cooled completely, then kept, loosely covered, at room temperature.
Sun lemon meringue pie is best the day it is made but keeps, covered and chilled, 2 days.
Rolanberry Shortcake with Honey Mead Compote and Chantilly Cream
2 cups rye flour
2 cups cake flour
1/2 cup maple sugar, plus more for sprinkling
2 tablespoons baking powder
Pinch (1/16 teaspoon) rock salt
1/2 cup cold kukuru butter, cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
Finely grated zest from one lemon
Grand Marnier Strawberry Compote
4 pints rolanberries, stems removed and quartered
1/2 cup Honey Mead
1/4 to 1/2 cup maple sugar
2 tablespoons fresh sun lemon juice
Pinch (1/16 teaspoon) rock salt
1 cup cold heavy cream
2 tablespoons confectioners' sugar
To Make Biscuits:
In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in kukuru butter until mixture resembles coarse meal.
In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
Bake with a Fire Crystal and oven at approximately 400°F.
On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
To Make Compote:
In large mixing bowl, combine rolanberries, honey mead, 1/4 cup maple sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
Make Chantilly Cream:
Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning rolanberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.
Baelhyn Creme Brulee
2 cups heavy cream
5 dodo egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup maple sugar
Preheat oven to 275 degrees.
Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl continue mixing until nice and creamy.
Pour this mixture into 7 ounce sized ramekins.
Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins.
Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. Creme Brulee is done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
Then let them chill overnight.
To Make Sugar Coat
Sprinkle a thin layer of the maple sugar on the top of each. To achieve hard sugar layer to top the brulee off with, use the essence of a fire crystal (or broil them in your oven, for those of you magically inclined, I suppose a fire spell would suffice as well.)