February 22, 2012

Margarita Pie

Posted by HI Cookery under 02 February | Tags: , , , |
Leave a Comment 

Margarita Pie (Pastel de Margarita)

Margarita Pie

February 22: National Margarita Day

Margaritas are a quintessential Mexican drink. As our South Texas home is close to the border, Tex-Mex cuisine and cocktails abound. Margaritas are made with tequila, orange liqueur and fresh limes or lemons. The ingredients also make for a potent pie! Instead of traditional salt crystals on a glass rim, we used sugar in whipped cream to balance the tart flavor of this cool and refreshing dessert. Celebrate National Margarita Day with a creamy cocktail-inspired confection and make margarita pie.

Recipe

(Adapted from a postcard)

Ingredients

  • 1 graham cracker pie crust
  • 1 pint heavy whipping cream
  • 1 cup powdered sugar
  • 1 envelope unflavored gelatin
  • ½ cup lime or lemon juice
  • ¼ cup tequila
  • ¼ cup orange liqueur (we used Triple Sec)
  • green food coloring
  • whipped cream to decorate (we used Cool Whip)
  • lime slices to garnish

Directions

Whip the cream until thickened. Gradually add the powdered sugar and whip until stiff peaks form. Refrigerate while preparing the margarita flavoring.

Margarita Pie

In a double boiler (see Notes), dissolve the gelatin in the lime or lemon juice. Stir in the tequila and orange liqueur. Transfer to a bowl and cool in the refrigerator for 30-45 minutes until syrupy but not gelled. Fold the liquid into the whipped cream.

Margarita Pie

Add a few drops of green food coloring. Smooth into the pie crust. Decorate as desired. Garnish with sliced twists of fresh lime. Serve chilled.

Margarita Pie

Notes

  • Our “double boiler” consisted of a saucepan with boiling water over which a sturdy glass mixing bowl was used to dissolve the gelatin in liquids. We melt our chocolates for other recipes in the same manner.
  • We decorated our margarita pie with whipped cream using various sized star tips in a plastic/pastry bag.
  • Search our blog for more booze-infused dessert recipes.
 

February 19, 2012

Chocolate Mint Pie

Posted by HI Cookery under 02 February | Tags: , , , , , , , , , , |
Leave a Comment 

Chocolate Mint Pie

Chocolate Mint Pie

February  19: National Chocolate Mint Day

At the wedding reception of Islander’s cousin, Roxanne, to Billy T., Andes brand after-dinner mints were wrapped in fluffy tulle and given away as favors. The marriage of chocolate and mint were a cool combination—and just like Roxanne and Billy, who were married since 1979—the two were just “mint” to be!

We usually make mint-flavored foods around St. Patrick’s Day because of the green hue.  We substitute chopped Peppermint Patties or crushed Oreo cool mint crème cookies and use Andes brand crème de menthe chips instead in the creamy filling of a chocolate pudding pie recipe. The candies inside and on top of the pie add a cool crunch and sweet decoration to this dessert.

Chocolate mint pie is perfect for bridal showers, wedding rehearsal dinners, special occasions, St. Patrick’s Day and National Chocolate Mint Day.

Recipe

(Adapted from Taste of Home)

Ingredients

  • 1 chocolate pie crust
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 ½ cups cold milk
  • 2 ½ cups whipped topping (we used Cool Whip), divided use
  • 1 ½ cups Andes brand crème de menthe chips, divided use
  • ¼ teaspoon mint extract
  • green food coloring
  • fresh mint leaves to garnish (optional)

Directions

In a large mixing bowl, combine the pudding mix with the milk. Let stand for about two minutes until thickened. Fold in one cup whipped topping.

Chocolate Mint Pie

Fold in ½ cup of the crème de menthe chips. Smooth the mixture into the pie crust. In another bowl, stir in the mint extract with remaining whipped topping. Tint with a few drops of green food coloring to reach the desired shade of “mint green.”

Chocolate Mint Pie

Fill a pastry bag with the mint-flavored whipped cream and pipe decorative swirls on top of the pie. Sprinkle the remaining crème de menthe chips over it. Cover and refrigerate for at least four hours or until set. Garnish with fresh mint leaves (optional). Slice and serve chilled.

Chocolate Mint Pie

Notes

  • Chocolate mint pie recipes are often called “grasshopper pie” because of its grasshopper-green color.  But a real grasshopper pie is made with crème de menthe and crème de cacao and is inspired by the cocktail drink called “The Grasshopper.”
  • If chocolate and mint are a favorite flavor combination, try the recipe for peppermint patty brownies with white chocolate mint drizzles.
  • Andes brand crème de menthe chips add a tasty texture to the chocolate mint pie but are not bright green. For a more vibrant mint color, use chopped Andes brand thin mint candies.
 

February 16, 2012

Almond Float/Tofu

Posted by HI Cookery under 02 February | Tags: , , , , , |
Leave a Comment 

Almond Float/Tofu

Almond Float/Tofu 

February 16: National Almond Day

Islander’s college roommate, Monica C., from Taiwan would sometimes make an easy, refreshing snack to share for their study breaks. Monica’s almond float/tofu reminded Islander of a similar dessert from Hawaii, haupia, a coconut-flavored gelatin pudding. They would take turns making those cute “cultural” cubes to satisfy their sweet tooth at school.

Almond float/tofu is found on a few Asian and Chinese restaurant menus. Packet mixes are also available now for home/student cooks. But for our blog post, Islander made it from scratch to show how simple it is to prepare.  Make an almond float/tofu to eat as study break snack, serve as an Asian-style dessert or celebrate National Almond Day!

Recipe

(Adapted from Examiner)

Ingredients

  • 2 cups boiling water
  • 2 packets unflavored gelatin (we used Knox brand gelatine)
  • 2 teaspoons almond extract
  • ½ cup sugar (we used C&H brand, granulated white)
  • 1 can (12 ounces) evaporated milk
  • 1-2 cans fruit cocktail in light syrup
  • maraschino cherries (optional)

Directions

In a large bowl, dissolve the gelatin into the boiling water. Stir to remove any lumps. Add the almond extract. Mix in the sugar. Stir in the milk.

Almond Float/Tofu

Pour into a 10-inch square pan. Refrigerate overnight or until firm. Slice into 1-inch cubes. Gently fold into a bowl of fruit cocktail with its own syrup. Garnish with additional maraschino cherries (optional). Ladle into dessert bowls/cups. Serve chilled.

Almond Float/Tofu

Notes

  • For a white instead of ivory-colored almond float/tofu, substitute regular milk for the evaporated milk.
  • Sprinkle a few slivered or blanched sliced almonds on top of the dessert bowl/cup to add crunch to each serving.
  • Thanks to Sistah Nan N. for the Chinese bag background. She bought it as a gift for Islander from  Chinatown in San Francisco, California, where she used to live.
 

« Previous Page — Next Page »