Today on DelmarvaLife:
We meet a man to on a mission to solve a mystery. Chris Slavens penned the pages of Roofed Graves on Delmarva. The book explores wood grave covers in cemeteries present in the 1930s and 1940s, and why they’re, pretty much, nonexistent now. We’ll hear more about what sparked his interest in this fascinating topic.
Crews in Wicomico County are making progress on Field 7 1/2 at the Henry S. Parker Athletic Complex. It’s designed to provide individuals with physical or mental disabilities the opportunity to play ball! Director of Wicomico Recreation, Parks, and Tourism, Steve Miller, stops by to discuss the project.
How sharp are your spelling skills? The 2020 Eastern Shore Regional Spelling Bee takes place on Saturday at the Ella Fitzgerald Center for the Performing Arts. Director of Public Relations for the University of Maryland Eastern Shore, Bill Robinson, stops by with a preview.
In Salisbury, Thursday means getting together and doing good for the community. Lisa visits the Rotary Club of Salisbury during one of their meetings, to get an idea of what the club -which, by the way, has been around for a century- is all about on Delmarva.
Tide & Thyme Food Blogger, Laura Davis, stops by the DelmarvaLife Kitchen. She’s making Ricotta-Pineapple Pie. The recipe is below. Enjoy!
1 (9-inch) pie shell, homemade or frozen
1/2 cup sugar
2 Tbsp cornstarch
1 (15 oz) container ricotta
2 large eggs
1/2 cup heavy cream
1 tsp lemon zest
1 tsp vanilla extract
For the topping:
4 cups fresh pineapple, cubed (or a 20-oz can crushed pineapple)
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp fresh lemon juice
Pre-heat oven to 350.
If using fresh pineapple, place pineapple chunks in a food processor fitted with a metal blade. Pulse for about 10 – 1 second pulses. Set aside.
To make the filling, combine the sugar and cornstarch in stand mixer fitted with a paddle attachment. Turn mixer on low to combine. Add the ricotta, eggs, heavy cream, lemon zest, and vanilla. Beat until smooth. Pour the mixture into the pie crust. Carefully place into oven and bake for 50 minutes, until the pie is set around the edges but the center is still slightly jiggly. Remove from oven and cool to room temperature on a cooling rack.
To make the topping, drain the pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, combine the sugar and cornstarch. Stir in the reserved pineapple juice and the lemon juice. Cook over medium heat, stirring slightly, until thickened – about 1 minute. Add the pineapple. Remove from the heat and let cool slightly.
Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.
Source: adapted from The Sopranos Family Cookbook
The team with the Mr. Food Test Kitchen shows us how to turn Shepherd’s Pie into soup. Click here for the recipe.