A June dairy month favorite
SIOUX CITY – It’s been 75 years since the first June Dairy Month moved into the spotlight as a time to recognize the nation’s dairy producers and their role in providing nutritious dairy products for consumers’ tables nationwide.
An enthusiastic Tom McGowan, an eighth-grader at Blessed Sacrament School, in Sioux City, is among those to get aboard the industry’s bandwagon as he shares this week’s recipe for not only the special salute to producers, but what he considers can well stand as a special Fourth of July dairy treat.
McGowan, a member of the Woodbury County Lads and Lassies 4-H Club, said he considers his Bing milkshake featuring the popular twin candy bar – something special for several reasons.
“It tastes good, is easy to make and you can customize it, too, in a lot of ways,” he said as he assembled ingredients for the shake on the kitchen counter in the McGowan home.
What’s even better, McGowan said, is that the shake is made from locally processed products from area dairy farms.
This, he said, made it a noteworthy 4-H Pride of Iowa club project for him and his cousins who first introduced him to the recipe.
It has since become a family favorite, he said.
The Pride of Iowa program is a 4-H offering since the late 1970s. It specifies the use of local and regional food components.
“The ice cream comes from Well’s Blue Bunny,” McGowan said. “The milk from Land O’Lakes, both of which are processed in Le Mars and the Bings, from Palmer Candy, Sioux City.
“The shake brings them all together.”
With his sister, Grace McGowan, standing nearby to lend a hand, Tom McGowan cuts the Bing bars into small pieces. These, plus scoops of ice cream and then milk go into a food processor.
He watches as it’s blended together.
“Didn’t take long did it?” he asked, while pouring the shake into a glass. “I think you’ll like it.”
The son of Mike and Mary McGowan, Tom is a fourth-generation Woodbury County 4-H member.
He said he appreciates the opportunities 4-H activities offers him, including the Pride of Iowa project.
His PowerPoint milkshake demonstrations, cued with music, were presented last year at both the Woodbury and Clay County Fairs.
Other 4-H projects he’s enjoyed includes a backpacking survival kit and rope bracelets for hunters and hikers.
As his sister assists in the post-milkshake clean up Grace McGowan reminded her brother of another of his in-the-kitchen successes – cherry pie.
This was a 4-H Woodbury County Fair winner, he said, and is served frequently at Thanksgiving and Christmas.
“My grandma thinks it’s especially good,” McGowan said.
2 twin Bings (one package). Cut in small pieces.
1 cup of milk
5 to 7 scoops of ice cream
Blend in food processor
2 1/4 cups unbleached all-purpose flour, plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter, cut into 1/4-inch cubes
7 tablespoons vegetable shortening, chilled
1/3 cup water, chilled with ice, increasing up to 3/8 cup, if needed
6 cups sweet cherries (pitted), or 6 cups pitted frozen cherries
3/4 cup granulated sugar
1 small lemon, zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
3 to 4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
Mix flour, salt, and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses.
Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas – roughly four additional 1-second pulses.
Turn mixture into medium bowl.
Sprinkle all but 1 tablespoon of the ice water over mixture.
With blade of rubber spatula, use folding motion to mix.
Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk.
Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees.
Toss fruit with sugar, lemon juice and zest, spices, almond extract, and tapioca; let stand for 15 minutes.
Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick.
Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs with the lip in place.
Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit.
Refrigerate until ready to top with remaining dough.
Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes.
Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.
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