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About Griffin daily news. (Griffin, Ga.) 1924-current | View Entire Issue (Sept. 28, 1977)
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.
