Page 26 - Priorities #44 2009-July

Being Benedictine: 50 Years of Woodside Priory School, The Priory Cookbook and Beginnings - Father Egon’s
memoirs, are available at special prices. See a sample Priory
Heritage recipe from the cookbook below.
For a limited time, we have a special offer: Purchase all three books (Priory
Cookbook, Father Egon’s memoir, and 50th Anniversary) for only $50 (Shipping and handling $10 extra).
Please contact the bookstore to place your order at (650)-851-6111), or email Marilou Ayao at mayao@prioryca.org. Books can be picked up from the bookstore or mailed to you for a $10 shipping charge.
Bretonne Blueberry Pie
Tastes have changed over the years, and for a more contemporary dessert, try reducing the sugar to 1/2 cup and adding one tablespoon of lemon juice with the Cointreau. - Mrs. Ralph Oswald, William Oswald ‘78, Christopher Oswald ‘79.
Serves 8
4 Cups blueberries
3/4 cup sugar
1/2 cup water
2 tablespoons cornstarch dissolved in 2 tablespoons of cold water 1 tablespoon of Cointreau
1/4 cups slivered almonds, toasted in 350-degree oven for 8 minutes 1 9-inch baked pie shell
Mix 1 cup berries with sugar and water. Bring fruit slowly to a boil and cook
until berries are soft, about 10 min. Rub the mixture through a sieve or puree
in a blender and strain. Add cornstarch liquid and cook puree until thick. Stir
in butter and Cointreau. Cool. Add almonds then gently, but thoroughly, combine the uncooked berries. Pour the mixture into the baked pie shell and chill for several hours. Before serving, cover with Creme Chantilly.
Creme Chantilly: 1 cup of heavy cream, 2 tablespoons of sugar, 1/4 teaspoon of almond extract. Whip cream until very soft peaks are formed, adding sugar and almond extract as you beat. Do not overbeat the cream. It should form very soft and light peaks.
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