Bye, Bye Miss American (Strawberry) Pie

Because I clearly became a foodie over the weekend, I wanted to share one more recipe with you today. The fact that some good friends and family threatened me with bodily harm if I didn’t also goaded me into firing up the old computer after work today. My mom makes the best strawberry pie ever. Yeah, don’t go there trying to argue with me on this point. You won’t win…trust me. Mine is never as pretty but it’s almost as delicious, so when the locally-grown or near locally-grown strawberries begin springing up each springtime, a Garnet Glace Strawberry Pie is the first thing that comes out of my kitchen. I did remember to take some photos along the way but you aren’t going to find a good finished shot because Eddie dug into it before I could dollop whipped topping on. Now it’s just a bit of a half-eaten mess.

Garnet Glace Strawberry Pie
1-9 inch pastry shell, baked and cooled
1 quart fresh strawberries, washed and stemmed
1 c. water, divided
1 c. sugar
3 Tbls. cornstarch
3 oz. cream cheese
1/2 c. powdered sugar
Cool Whip or other whipped topping

Prepare a glaze by simmering 1 cup of cut-up berries in 2/3 c. of water for 3 minutes.

Blend granulated sugar, cornstarch and 1/3 c. of water. Add to the boiling mixture. Stirring constantly, bring the mixture back to a boil and cook for 1 minute. Cool completely.

Mix the cream cheese and powdered sugar, then spread into the bottom of the baked and cooled pastry shell.

Arrange the remaining berries, points up, inside the pastry shell. Reserve a few berries as garnish, if you wish.

Cover the berries with the cooled glaze and refrigerate a minimum of 2 hours.

Dollop whipped topping (or spread it over the top), add the garnish and serve.

Note: Overcooked glaze will be harder to spread (see the image below) but who cares? And dry berries keep the pie from weeping.

A Great (but Not Authentic) Sangria Recipe

When life hands you a new Sangria pitcher, make Sangria. Or at least that’s my motto. As you may have read in my earlier post, I bought the coolest pitcher today. It would’ve been an absolute sacrilege to let it go unused on its first day home with me. Far be it from me to misuse such a lovely vessel. So I’m drinking a passably good Sangria as I type (hiccup…just kidding). Given how easy it is, I figured it was my duty to share so here it goes…

Sangria

1 bottle of Merlot (cheap works)
1 c. sugar (I use Splenda and use quite a bit less)
1 c. orange liqueur
1/2 c.-1 c. brandy (I use 3/4 c.)
1 lemon
1 lime
1 peach
3 c. lemon-lime soda (7-up, Sprite or Sierra Mist…I’ve tried ’em all and they’re all good)

In a pitcher (I recommend mine from Mississippi Mud Pottery — no affiliation), stir the Merlot and sugar. Add the orange liqueur, brandy and fruit. Refrigerate until ready to serve. Before serving add the lemon-lime soda.

Depending upon how sweet you like your Sangria, you may prefer to omit the sugar or Splenda. The soda adds quite a bit of sweetness. Oh, and the last step is to sit back and enjoy. It’s probably best not to try and blog or work after a glass given the booziness of it, or maybe that’s exactly what you need to do. I’ll let you be the judge.

Pitcher Style 3485

Cheesecake Update

Well, this is a first. I always, and I mean always, overcook my cheesecake, leaving a Grand Canyon-sized crevasse in the top. Besides just feeling defeated, it’s really no big deal with my Chocolate Amaretto Cherry Cheesecake recipe because the top is covered in a thick layer of cherry pie filling. But I know, and it drives me crazy. The cheesecake-baking gods were smiling onĀ  me yesterday ’cause this little gem came out perfect! I would say that I’m so proud of myself but it was a total fluke, I’m sure.

So, here it is…

See...no cracks!

A (Marginally) Healthy Chocolate Cheesecake Recipe Just in Time for Valentine’s Day

Remember back in the ’90s when “low fat” and “no fat” meant something was good for you even if it had cups of sugar and sky-high sodium? Okay, we were sorely wrong about all that but the trend did give me a pretty darn good cheesecake. I’m talking good by even full-fat, full-calorie standards. Chocolate, Amaretto, cherry pie filling…you really just can’t go wrong. One year Mom made it for Valentine’s Day and the tradition caught on. I’ve made it every year since. I must be totally dedicated, too, because it really should be made the day before you want to eat it. And so here I am, racing to finish my freelance work before I pick Zoey up at daycare all while constructing the Chocolate Amaretto Cherry Cheesecake that I’ll dive in to this time tomorrow.

I thought I would share the recipe here. As you peruse the ingredients list, I can promise you’ll be shocked because this puppy has cottage cheese in it. I hate loathe detest cottage cheese by itself but here it’s pretty unrecognizable. It takes the place of bricks upon bricks of cream cheese, and while you aren’t going to get that silky cream cheese cheesecake texture, it isn’t exactly gloppy like cottage cheese (we’ll call it artisanal since that term seems to mean coarse in terms of texture these days). Oh, and you’re going to need a good food processor. A mixer will mix but the food processor delivers the very best artisanal texture.

Since I’m in the process of making my own, I’ll be back later with pictures. Let me know if you try it!

Chocolate Amaretto Cherry Cheesecake

Crust:
1 1/4 c. graham cracker crumbs
3 tbls. white sugar
1/3 c. melted margarine

Cheesecake:
1 1/2 c. light cream cheese
1/4 c. flour
1/4 c. Amaretto
1 c. white sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg
1 c. low fat cottage cheese
1/4 c. plus 2 tbls. cocoa powder
2-21 oz. cans of cherry pie filling

1. Pre-heat over to 350 and prepare 8-inch springform pan with non-stick cooking spray.

2. Mix graham cracker crumbs, 3 tbls. white sugar, and melted margarine.

3. Pour into springform pan, spread, and compact to cover the bottom.

4. Bake for 8 minutes. Cool. Turn over down to 300.

5. In a food processor, add cream cheese, sugar, cottage cheese, cocoa, flour, Amaretto, vanilla, and salt. Process until smooth.

6. Add egg and process just until blended.

7. Pour mixture over cooled crust.

8. Bake at 300 for 65-75 minutes, or until set. (If the top cracks, it’s overdone.) Cool.

9. Cover and chill 10 hours or overnight.

10. Spread cherry pie filling over cheesecake, remove springform pan sides, and serve.

Because a girl can’t be good all the time…

Sometimes you just need a not-so-guilty pleasure on the weekend. Stay tuned and I’ll share the outcome.

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