Print This Post
A high school pal turned Facebook friend sent an heirloom recipe from her grandfather, and it is a total keeper. In fact, it is a must-make, as in right now. As in print this, go turn on the oven, and start getting out the mixing bowl.
It’s a Cottage Cheese Pie, and I have been charmed by its sweet simplicity, its nutmeggy fragrance, and its utility as breakfast, brunch or dessert. This pie puts on no airs, and masquerades as nothing other than itself, which is pretty wonderful.
Now THAT’S my kinda pie!
Amy Cook tells the tale of the pie:
“My grandfather taught my grandmother this recipe. His mother made it for him when he was a boy. We would eat it for breakfast or dessert. It’s yummy! It’s so easy to make, and, in my family, is a go-to comfort food!”
She recalls him with love, and some amusement brought by maturity.
“My mother was born in Detroit in 1929. When she was 3 years old, her father drowned in the Detroit River. My grandmother struggled to raise my mom on her own. In 1938, Grandma met and married my grandfather (the only grandfather we ever knew and adored!), Arthur Edelman.
“My grandfather was Jewish, and apparently his family disowned him for marrying not only outside his faith, but to a widow with a child! My grandparents went on to have two children together, and remained inseparable until Grandpa’s death in 1971 at the age of 63. Grandpa was a classy, kind gentleman who loved us dearly. Most of my memories are of sitting on his lap while he chain-smoked and I held his ashtray! Times have sure changed!
“The Cottage Cheese Pie is an Edelman family recipe from Europe — most likely Germany or Austria. Grandpa loved this pie, as his mother had made it for him. He remembered the ingredients, and soon my Grandma was making it for Grandpa – and for us!
“My grandmother rarely used a recipe or cookbook to cook, so when my mother wrote down the recipe, I’m sure it was just given verbally to her by Grandma.
“The recipe card isn’t that old, but I can tell my mom typed it in a typewriter we had in the late ‘60s. The typewriter caused quite the storm at our house, as we’d never owned a typewriter, let alone one that typed in cursive! My mom got this typewriter by saving up Blue Chip Stamps. I remember typing poems and stories on this typewriter in elementary school, but was told by my teachers at Pioneer Junior High School (in Upland, CA) that the cursive font was ‘unacceptable’ for school papers.”
I went to Pioneer Junior High School with Amy (back when they were called Jr. High, not middle school), and if I close my eyes, I can picture the place, smell it, and envision the clubby little chat a teacher would have had with her to guide her away from the evil loopy font. Good times!
Take a look at the recipe card. Isn’t it wonderful?
Then take a look at Amy’s grandparents. Just priceless. He just looks like a good cook to me!
On right, Amy Cook and her brother Jim with Grandpa in 1960; on the left, Amy’s grandparents celebrating their 25th wedding anniversary in 1963.
Recipe: Heirloom Cottage Cheese Pie
Summary: This heirloom recipe makes a simple, sweet dessert or breakfast pie, smelling deeply of nutmeg with the tang of fresh lemon. You’ll want two pieces.
Ingredients
1 carton cottage cheese (16-ounce regular size carton)- 2 tablespoons flour
- ¾-1 cup sugar {I used ¾ cup and found it plenty sweet}
- 2 well beaten eggs
- Grated rind of one lemon
- 2 tablespoons lemon juice
- 1/4 cup milk or cream {I used milk}
- Pinch salt
- Splash of vanilla {I used 1 teaspoon}
- Unbaked pie crust
Instructions
- Mix together and pour in unbaked pie crust. Sprinkle with nutmeg. {I used a generous amount of freshly grated nutmeg.}
- Although there was no temperature or bake time listed (this is an OLD recipe card!), Amy suggests 350 degrees for 45 minutes or until set. {I baked it at 350 degrees for about 60 minutes, covering the rim of the crust with foil near the end if it is turning too brown.}
- Tastes great served warm! {We found it lovely for breakfast, chilled from the refrigerator, as well.}
Quick notes
Note: You may notice that the original recipe has a sour cream topping variation. Amy says her mother just topped the pie with nutmeg and left it at that, so that’s what Amy does, as well. Her mom also didn’t use the bitters, although that idea intrigues me! Also, Amy notes that “you can blenderize this for a creamy texture, but I like it as is!” I agree with her. The curds are way, way great! (That’s a little play on words. Did you get it, or are you too tired?)
Variations
ShockinglyDelicious note: May I admit I inadvertently didn’t use the lemon juice the first time I made it, and simply made with the lemon rind, it was a lovely tasting pie! So don’t be afraid to try that, as well.
Source
Arthur Edelman, via Amy Cook.
Preparation time: 5 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 8
Culinary tradition: German
My rating
Readers have made this
Reader Sarah Countiss made it and said, “This is a nice, light, lemony pie that is perfect for summer and a good way to use up cottage cheese. I didn’t make a single change to the recipe and it came out perfectly.”
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 31 comments… read them below or add one }
← Previous Comments
Next Comments →
{ 1 trackback }