August 1, 2011

Chilled Raspberry Cream Pie

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Chilled Raspberry Cream Pie

Chilled Raspberry Cream Pie 

August 1: National Raspberry Cream Pie Day

Summer berries are in season, so Islander takes advantage of decorating her desserts with fresh fruit. She especially likes the vibrance of red raspberries and their tart taste to balance the overall sweetness of a chilled raspberry cream pie. But the pie itself looks too plain and pink, so Islander always adds a ring of raspberries around the rim to finish off the edges of the crust and naturally reinforce the flavors of the filling. Decorating a chilled raspberry cream pie can transform this summer sweet from simple to stunning. This cool and easy dessert is sure to become a showstopping centerpiece when gathering at the table with a few friends and family and when celebrating National Raspberry Cream Pie Day.

Recipe

(Adapted from Every Day with Rachael Ray)

Ingredients

  • 1 9-inch pie crust, baked and cooled (we used Keebler brand chocolate flavor “Ready Crust”)
  • 2 cups heavy whipping cream
  • ¼ teaspoon almond extract
  • ½ cup water
  • 1 envelope unflavored gelatin
  • ¾ cup sugar
  • 1 10-ounce package frozen raspberries
  • 2 teaspoons lemon juice
  • fresh raspberries to garnish
  • chocolate syrup (optional)

Directions

In a mixing bowl, whip the cream with the almond extract until stiff peaks form. Set aside. In a medium pot over the stovetop, combine the water, gelatin and sugar. Simmer over medium heat and mix until dissolved.

Chilled Raspberry Cream Pie

Remove from the heat and add the frozen raspberries. Stir in the lemon juice until the mixture is thickened. Fold in 1 -1 ½ cup almond-flavored whipped cream. Spread into the pie crust.

Chilled Raspberry Cream Pie

Chill in the refrigerator for a few hours or overnight until firm. Fill a pastry bag with the remaining almond-flavored whipped cream. Use a star tip to pipe over the pink pie filling. Finish off the edges of the crust by decorating the rim of the pie with fresh raspberries. Chill until ready to serve.

Chilled Raspberry Cream Pie

Slice the pie. Drizzle a dessert plate with chocolate syrup. Place a piece of the pie on top of the chocolate syrup and serve cold.

Chilled Raspberry Cream Pie

Notes

  • A shortbread or graham cracker pie crust may be substituted for the chocolate pie crust.
  • We only use ¾ of the raspberry filling with the almond-flavored whipped cream.
  • Search our blog for other posts with raspberries as an ingredient in recipes.
 

July 25, 2011

Tarta de Santiago

Posted by HI Cookery under 07 July | Tags: , , , , , , |
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Tarta de Santiago

(St. James Almond Cake)

Tarta de Santiago 

July 25: Feast Day of St. James the Greater

A miniature version of Our Lady of the Pillar is displayed in the chapel of Islander’s brother’s house. Members of his religious community brought back the replica from Saragossa, Spain, where their founder, Father William Joseph Chaminade, was exiled during the French Revolution. There he was inspired by Mary with a mission to bring faith and hope back to France and to the world.

Centuries earlier, St. James was also inspired by Our Blessed Mother to do the same and share the gospels and love of her son, Jesus Christ, with the Spaniards and the world. In an apparition to Sant Iago, as he was called in Spain, she presented him with a pillar as a promise to help him with his mission. St. James built a chapel in Saragossa in her honor. Shortly thereafter, he was martyred and his remains are believed to be enshrined at the cathedral in another Spanish town, Compostela.

Santiago de Compostela is the third most frequently visited Christian pilgrimage site after Rome and Jerusalem. Several eateries in the area sell a Spanish almond cake, called Tarta de Santiago, associated with the country’s patron saint. We baked and decorated one for his feast day and also featured his cross in the center of the cake. Taste the tradition and make Tarta de Santiago for the Feast Day of St. James.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

Ingredients

  • 4 eggs
  • 1 cup sugar
  • ½ cup (1 stick) butter, softened
  • 1 ½ cup flour
  • ½ cup water
  • 2 ½ cups almond flour/meal
  • 1-2 teaspoons grated lemon rind
  • powdered sugar

Directions

In a large mixing bowl, beat the eggs with the sugar until smooth. Add the butter, flour and water. Mix until well blended. Add the almond flour/meal.

Tarta de Santiago

Stir in the grated lemon rind. Pour the batter into a greased, 10-inch round cake pan. Spread evenly for a smooth top.

Tarta de Santiago

Bake in a preheated oven at 350 degrees F for 30-40 minutes until golden brown, testing with a toothpick for doneness. Remove from the oven and cool completely on a wire rack over another baking pan to catch the crumbs and powdered sugar.  Print and cut out a graphic of the St. James cross. Center it on top of the cake.

Tarta de Santiago

Sprinkle powdered sugar over the top of the cake using a sieve. Carefully remove the paper cutout with tweezers.

Tarta de Santiago

Brush off any stray powdered sugar or crumbs. Present the cake on a platter or board. Slice into wedges and serve.

Tarta de Santiago

Notes

 

July 20, 2011

Coney Island and Chicago Hot Dogs

Posted by HI Cookery under 07 July | Tags: , , , , , , , , |
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Coney Island and

Chicago Hot Dogs

Coney Island-Style Hot Dog

Coney Island Hot Dog

Chicago-Style Hot Dog

Chicago Hot Dog

Plain Hot Dog

Hot Dog

July 20: National Hot Dog Day

From baseball stadiums and street cart vendors to casual restaurants and backyard barbecues, a simple sausage tucked into a sliced bun known as the “hot dog” is an All-American fast food favorite. Highlander likes to dress up his dog but Islander prefers hers plain. But we thought the latter would be a boring blog post, so Highlander suggested sharing two regional recipes from our food memories. The first version is a Coney Island-style hot dog (despite the name, it is not from New York but from Michigan, and the toppings are referred to as “sauce” instead of as “chili”). The second version is a Chicago-style hot dog (these were proudly prepared all over the suburbs—we lived in Northwestern Illinois for more than five years—and certainly at the White Sox and Cubs baseball games that Highlander attended). For National Hot Dog Day, try either of these two hot dog delicacies!

Coney Island-Style Hot Dog

(Adapted from Kraft Foods)

For the “sauce”

  • Hot dogs (beef and pork), grilled
  • Hot dog buns, steamed
  • ½ pound lean ground beef
  • 1 small yellow onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • ½ teaspoon Worcestershire sauce
  • yellow mustard

Directions

Grill the hot dogs and keep them warm. Chop the onion, reserving some for the garnish. Meanwhile, in a large skillet, make the “sauce” (chili topping). Brown the ground beef and the onions, draining any liquids. Pour in the tomato sauce. Add the chili powder. Mix in the Worcestershire sauce.

Coney Island Hot Dog

Assemble the Coney Dogs by placing the hot dogs in the buns. Top with the chili beef mixture. Squirt mustard over it. Garnish with the reserved chopped onions. Serve immediately.

Coney Island Hot Dog

Chicago-Style Hot Dog

(Recipe based on Wikipedia)

Ingredients

  • Hot dogs (all-beef), boiled or steamed
  • Hot dog buns, poppy seed
  • Yellow mustard
  • Chopped white onions
  • Sweet pickle relish
  • Dill pickle spear
  • Tomato slices
  • Capsicum/Chile de Arbol/sport pepper
  • Celery salt, dash
  • NO KETCHUP!!!

Directions

Cook the hot dog and place in a poppy seed bun. Squirt mustard over the hot dog. Add the chopped onions and sweet pickle relish. Stick a dill pickle spear alongside the hot dog. Place the tomato slices on top. Tuck a pepper on the other side. Sprinkle with a dash of celery salt. Do not add ketchup.

Notes

 

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