BRUNCH WITH BINGO: MARTHA STEWART'S NEW PIES AND TARTS - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
  FOOD BOOK CHOICE IS.....

GIVEAWAY ENDED 
MARTHA STEWART'S 

NEW PIES AND TARTS

ABOUT THE COOKBOOK:

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every  occasion, and much more.

Chapters feature pies and tarts for everyone: 

• Classic (Lattice-Top Blueberry Pie, Pumpkin Pie) 
• Free-form (Apricot-Pistachio Tart)
• Apple Butter Hand Pies)
• Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts)
• Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie)
• Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart)
• Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear Tart)
• Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies)
• Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata)
• Holiday (Neapolitan Easter Pie, Gingerbread-Raspberry Snowflake Tart)Savory (Leek and Olive Tart, Summer Squash Lattice Tart)

As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-in cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts. 

 ABOUT THE AUTHOR:

Martha Stewart Living magazine was first published in 1990. Since then, more than three dozen books have been published by the magazine’s editors. 

Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television program.

Please visit Martha Stewart's website HERE for information on the book and all things "Martha". You can also visit publisher Random House HERE for more as well.  

RECIPE FROM NEW PIES AND TARTS:

STRAWBERRY ICEBOX PIE

This pie is a real showstopper, with glazed strawberries peeking out from underneath a snowy crown of whipped cream. The sweetness of the graham cracker crust and strawberries is nicely balanced by the bit of tartness from cranberry juice in the glaze. Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.

• Prep Time 30 minutes
• Total Time 50 minutes, plus chilling
• ield Serves 8 

Ingredients

• 10 graham crackers (2 1/2 by 5 inches)
• 1 cup sugar
• 5 tablespoons unsalted butter, melted
• 1/2 cup unsweetened cranberry juice
• 2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup heavy cream 

Directions

1. Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
   
   
2. Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
   
   
3. In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
   
   
   
   GIVEAWAY
    I HAVE ONE GLORIOUS COPY 
   OF THIS NEW MARTHA STEWART
   COOKBOOK TO GIVE AWAY
   MYSELF TO ONE LUCKY WINNER! 
   
   --U.S. RESIDENTS ONLY

   --NO P. O. BOXES

   ---INCLUDE YOUR EMAIL ADDRESS

   IN CASE YOU WIN!

   --ALL COMMENTS MUST BE SEPARATE TO

   COUNT AS MORE THAN ONE!

   
   

   HOW TO ENTER:
   +1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT MARTHA STEWART'S NEW PIES AND TARTS COOKBOOK AND WHY YOU WOULD WANT TO WIN THIS
    
   +1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND COME BACK AND LEAVE A LINK THAT I CAN FOLLOW
   
   +1 (or MORE) ENTRIES: COMMENT ON ONE OTHER CURRENT GIVEAWAY OF MINE YOU HAVE ENTERED. FOR EACH ONE YOU HAVE ENTERED, YOU MAY COMMENT SEPARATELY AND THEY WILL EACH COUNT AS ANOTHER ENTRY 
   
   +1 MORE ENTRY: COMMENT ON ONE PIE OR TART THAT YOU WOULD LOVE TO SEE MARTHA MAKE JUST FOR YOU AND DELIVER FRESH TO YOUR HOUSE!...WE CAN ALWAYS WISH!
   GIVEAWAY ENDS AT
   6 PM, EST, JUNE 4 
   GOOD LUCK!