Tag Archives: mint

Strawberry Pie

Oh strawberry pie, how have I never heard of you or thought that you might be the most delicious concoction I’ve ever tasted?  I just don’t know, but I sincerely apologize for neglecting to make you until now!

If you’ve never had strawberry pie (obviously, I hadn’t – I know, I must be living in the hole), please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

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REAL Mint Chocolate Chip Ice Cream

I scream, you scream, we all scream for….

Mint Chocolate Chip Ice Cream
(we promise, once you’ve had the real stuff, you’ll never go back to fake mint ice cream!)  This is one of my all time favorite recipes – I can’t go to any party in the summer without bringing a batch, and I’m always writing out the recipe for newly converted REAL Mint Chocolate Chip Ice Cream fanatics!

2 1/2 cups whole milk
20 sprigs fresh mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
4 ounces semisweet chocolate, chopped

In a medium saucepan, combine milk and 18 sprigs of mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep (with cover on) for 30 minutes (or longer for stronger mint flavor).

Strain mixture; reserve milk, and discard solids.

Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Return milk to a simmer. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, being careful to not let the milk get too hot and curdle.
Prepare an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill.

When the custard mix is cold, freeze in ice-cream maker according to instructions. (If you put it in the ice cream maker too early, the frozen compartment of the ice cream maker will defrost and the ice cream won’t properly “freeze” and will be very soft.)

Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

Enjoy!

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In Print: Clips from Food Sections

5. – Baltimore Sun Nature’s Refresher Delivers an Icy Burst of Flavor “”Mint is the easiest thing in the world to grow,” says Miriam Avins, a Baltimore home gardener who acknowledges she’s not exactly a plant whisperer. “It just survives. You kill it in the summer with lack of water and in the fall it comes right back.””

4. – Chicago Tribune Hot day, Haute Dog!“Classic Chicago-style hot dogs are legendary, with their all-beef snappiness, poppy seed buns, neon-green relish and racy little sport peppers. It’s the summertime nosh of choice for many, residents and visitors alike. But there are times a classic needs updating…”

3. – Denver Post Showdown- Or How I learned to Grill the Perfect Steak “If you’re lucky, you’ve had that one perfect steak. It was probably cooked by someone else. It might have been at a backyard barbecue or a swanky steakhouse. But you remember the way it tasted the same way you remember your favorite scene in your favorite movie — vivid and a little wistful.”

2. – The Philadelphia Inquirer The Mayonnaise Season is Upon Us “My life is ruled by this question: What can I put mayonnaise on today? Of course mayo isn’t in the forefront of my thoughts every single minute, but it is my subconscious reason for approaching the refrigerator when most people open its door for, say, deli turkey, eggs, bacon, cheese for a quesadilla, salami, arugula, leftover meat loaf, or a pickle – all of which, in my world, go splendidly with a cold emulsification of egg yolks, oil and a little acid such as lemon juice – a.k.a. mayonnaise”

1. – NY Times Oyster Farmers Find a Boutique in the Bay “New York oyster eaters who want to look in their own backyard now have more choices than ever. In the waters around Long Island and stretching into the coves of a couple of neighboring states, dozens of boutique growers are finally getting a handle on the deceptively simple art of oyster farming.”

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A Hint of Mint

I scream, you scream, we all scream for…

Mint Chocolate Chip Ice Cream
(we promise, once you’ve had the real stuff, you’ll never go back to fake mint ice cream!)

2 1/2 cups whole milk
20 sprigs fresh mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
4 ounces semisweet chocolate, chopped

In a medium saucepan, combine milk and 18 sprigs of mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep (with cover on) for 30 minutes (or longer for stronger mint flavor).

Strain mixture; reserve milk, and discard solids.

Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Return milk to a simmer. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, being careful to not let the milk get too hot and curdle.
Prepare an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill.

When the custard mix is cold, freeze in ice-cream maker according to instructions. (If you put it in the ice cream maker too early, the frozen compartment of the ice cream maker will defrost and the ice cream won’t properly “freeze” and will be very soft.)

Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

Enjoy!

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