Newspaper Page Text
This Pie Has Plenty of Spirit
By CECILY BROWNSTONE
Associated Press Food Editor
DEAR CECILY: My husband
kes the light and airy pies
lat have cocktail flavors,
ome time ago you gave a rec
>e for Grasshopper Pie, but if
ou’ve ever published one for
Jaiquiri Pie I’ve missed it.
Zhen I told my husband I was
sking you for that recipe, he
aid, “Tell her to put in plenty
f spirit!”-COOL COOK.
DEAR COOL COOK: The
hiffon-type pies patterned
fter favorite cocktails have
ertainly caught on. The
arliest recipe for Grasshopper
*ie sent to medates from 1960;
believe Daiquiri Pie was
rested shortly after. When I
ried the following recipe on
ight tasters, four men and two
romen thought it “Perfect—
lelightfully refreshing.” One of
he remaining tasters dissen
ed. She said, at first bite, there
ras too much spirit; however,
>y the time she finished her
x>rtion she conceded that the
ranilla-wafer crust muted the
Kgl
sCOOKING
I IS FUN
By CECILY BROWNSTQNE
Aiaociatcd Pr«*< Food Editor
SNACKTIME FARE
Spice Rounds
Milk or Iced Tea
Spice Rounds
They’re rather crunchy and
they’re eggless.
1 cup flour, fork-stir well to
aerate before measuring
% teaspoon baking soda
IVd teaspoons apple-pie spice
l-3rd cup butter or
margarine
l-3rd cup firmly packed
light brown sugar
2 tablespoons molasses
¥4 cup (generous) finely
chopped pecans or walnuts
Stir together the flour, soda
and spice. Cream the butter
and sugar; beat in the mo
asses. Gradually stir in the
lour mixture until blended.
ZThill until firm enough to
>andle. Using 1 level measur
ng teaspoon for each, roll into
tmall balls; roll balls in the
>uts and flatten slightly. Place,
i few inches apart, on greased
rookie sheets. Bake in a pre
tested 375-degree oven until
irowned —about 12 minutes,
stand a minute or so before
emoving with a wide spatula
0 a wire rack to cool. Makes
bout 3 dozen. (The baking
oda produces a slightly crack
ed top and the spice helps dis
el the soda flavor.)
Note: The apple-pie spice we
sed is a combination of cinna
lon, nutmeg, allspice and car
amom — all ground.
Ginger Peaches
GUESTS FOR LUNCH
teafood Salad Rolls
linger Peaches Iced Tea
If the ginger called for isn’t
tn hand, add a little ground
jnger to the brown sugar.
2 tablespoons butter
6 medium freestone peaches,
peeled and halved and
pitted
¥« cup firmly packed light
brown sugar
Syrup-preserved ginger,
finely chopped
In a large skillet melt the
mtter over low heat. Add
teaches, cavity side up;
prinkle the sugar into their
:avities. Simmer until peaches
ire just cooked through. Add a
ittle of the ginger to each cav
ty and serve hot. Makes 6
ervings.
Hard Tack
SUPPER FARE
Fish Chowder Hard Tack
Fruit Salad Beverage
Calorie-watchers may appre
iate these crackers because
lere’s no fat called for.
¥4 cups flour
¥4 cup fine cracked wheat
¥4 teaspoon baking soda
¥4 teaspoon salt
1 tablespoon sugar
% cup (scant) plain yogurt
Stir together the flour,
racked wheat, baking soda,
alt and sugar. Gradually stir
1 enough yogurt to hold the
lixture together. Press firmly
ito a ball; cut into 8 equal pot
ions. On a prepared pastry
loth with a prepared stockinet
overed rolling pin, roll each
iece to an 8-inch round — 1-
6th inch thick; edges will be
neven. With a fork, prick each
ound at 1-inch intervals,
’lace, a few inches apart, on
ngreased cookie sheets. Bake
1 a preheated degree oven un
-1 well but rather spottily
rowned —about 10 minutes.
*he Hard Tack should be crisp
fter it has cooled a bit; if not,
eturn to oven and bake a min
te or two longer. Cool com
letely on wire racks. Store in
tightly coveed tin box.
Note: We used the fine
racked wheat marketed by a
irge flour company and avail
ble at some supermarkets.
assertive flavor. The other
critical taster stuck to her guns:
from first to last she insisted,
“Too much liquor.” From these
reactions I conclude that this
Daiquiri Pie will be spirited
enough for your husband!—C.B.
SPIRITED DAIQUIRI PIE
1 envelope unflavored
gelatin
% cup fresh lime juice
Sugar
Dash of salt
3 large eggs, separated
H 4 tablespoons freshly
grated lime rind
H B I
% cup light rum, 80 proof
1 cup heavy cream
Vanilla-wafer Crust, see
below
Cream Topping, see below
In a medium-size stainless
steel bowl sprinkle the gelatin
over the lime juice and let
stand about 5 minutes to soften.
Whisk in l-3rd cup sugar and
the salt, then whisk in the un
beaten egg yolks until blended.
Cook over very low heat, stir
ring constantly with a rubber
spatula around sides and bot
tom of pan and without boiling,
until gelatin is completely dis
solved and the mixture is hot.
Remove from heat; whisk in
the lime rind and the rum.
Chill, stirring several times,
until slightly thickened —about
1 hour. Beat egg whites until
foamy; gradually beat in ¥4
cup sugar; continue beating, if
necessary, until whites hold
peaks that tilt over slightly
when the beater is slowly with
drawn. Without washing the
beater, beat the cream until
stiff. Fold whites, then cream
into gelatin mixture. Turn into
the Vanilla-wafer Crust. Chill
until firm. Spread the Cream
Topping over the filling and
chill again. Before serving,
carefully loosen the edge of the
crust with the tip of a paring
knife; remove springform
band; place pie (on bottom of
springform) on a serving plate.
Makes 10 to 12 servings.
Vanilla Wafer Crust: Finely
crush Vi pound vanilla wafers
— there should be 2 cups; thor
oughly stir in Vi cup butter
(melted). Press over the bot
tom and up two-thirds nf the
Page 19
sides of a springform pan (9
inches by inches). Bake in
a preheated 350-degree oven for
10 minutes; do not brown. Cool
before filling.
Cream Topping: Beat 1 cup
heavy cream until stiff, adding
toward the end of the beating 2
tablespoons superfine sugar
and 1 teaspoon vanilla.
Note: This pie tastes best
when made early in the day
and served that evening; this
way the flavors of the filling
have a chance to blend and the
crust will have some crispness.
-Griffin Daily News Wednesday, September 28,1977
■L JI
Mk --IM
DAIQUIRI PIE—An airy filling featuring fresh
limes and light rum nestles in a vanilla-wafer
crust.