It isn’t your normal cherry pie. The glaze brings smooth, flavorful consistency which is unique to a cherry pie. The mix of sweet and tart cherries added while frozen keeps them plump. You can just get a hint of the almond, and it is totally worth it. Without even experimenting I am going to suggest you could add a bit of amaretto to this pie and it would work just great!
Try it. You’ll like it.
2 pie dough crusts (you can make your own, or use store-bought. In this case I bought the best prepared pie dough which is at Trader Joes. *pro tip, leave in wax cover to roll, otherwise you will get cracking. This is the only downside to Trader Joes pie crust. Mrs. Fields is a good brand too)
3 cups Costco Private Selection Frozen mixed variety cherries.
1 box junket Danish Dessert, strawberry
Welchs white grape cherry juice
1 tsp almond extract
1 tsp cinnamon
2 Tbsp butter
2 egg yolks
Cover 9 inch pie pan with a circular rolled pie dough. Prick bottom. Slice butter thinly and lay on bottom. Prepare Danish dessert over stovetop using 1 cup white grape cherry juice and 3/4 cup water instead of just water (as directed by instructions on back of box). When thick and clear remove from heat. Add almond extract and cinnamon. Stir in cherries and pour into prepared crust.
Design top as desired and then brush top dough with egg wash. Bake as directed on prepared pie dough. You will want to use a cover on sides and top of pie to prevent overbrowning during the baking process.
Serve with a dollop of vanilla bean ice cream dashed with a spritz of nutmeg.
Posted in food | Tagged best cherry pie, cherry pie, Froggie, Froggie's Cherry Pie, From the Lilypad, holiday baking, junket pie glaze, pies, Trader Joes pie dough | Leave a Comment »
It has all the best of ingredients. This New Mexican gal is very happy to be blending my favorite ingredients into this cool, crisp summer salad. It has the added benefit of being absolutely beautiful.
1 bag fusilli (spiral pasta), or pasta of your choice. Prepare according to instructions, and leave in cool water while prepping the rest of the ingredients.
Chop the following:
1/2 jalapeno pepper
1/2 red onion (long slices)
1 lb cherry tomatoes
1 large english cucumber
1/2 c cilantro
1 can sliced olives
1 can black beans, drained
In saucepan heat olive oil (I used an infused jalapeno one) on medium high heat and add:
2 ears of corn, slice off kernels
1 cup chopped Hatch New Mexico green chile, or two cans of canned green chile
3 Tbsp chopped red onion
Cook til charred. Remove from heat, cool and then add to freshly chopped vegetables.
Drain pasta and add to vegetables. Drizzle two Tbsp of jalapeno olive oil and 11 oz bottle cilantro lime dressing (I used stonewall kitchen).
Add a little crumbled cotija cheese, or cheddar. Refrigerate for an hour or longer, it gets better the longer it sets.
Posted in food, Uncategorized | Tagged Froggie, From the Lilypad, infused olive oil, jalapeno, pasta salad, recipe, sciabicas olive oil, southwestern pasta salad, spicy, spiral pasta | 2 Comments »
The finest steel has to go through the hottest fire. ~Richard M. Nixon
Source: Lessons in Steel
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Sometimes you just have to make a cream pie the old fashioned way, with lots of cream and egg yolks. This is a perfect holiday dessert item.
For this recipe I decided on a soft snickerdoodle butter crust. If you don’t want it as sweet you may use your favorite pie crust recipe.
Snickerdoodle pie crust
8 store bought snickerdoodle cookies, crushed
1/4 c butter, melted
Preheat oven to 350. Mix butter with crushed snickerdoodles and press into a deep dish pie pan. I go halfway up the sides. Bake until slightly toasted. Remove from oven and let cool.
Meanwhile, take 1/2 cup flaked coconut and spread it out onto a cookie sheet and let it bake 8-10 minutes or until brown. Remove from heat and let cool.
1½ cups coconut milk
1½ cups whipping cream or half and half
5 egg yolks
2 tablespoons Malibu coconut rum
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla
In a large bowl mix coconut milk and cream. Add egg yolks and whisk together with milks. Set aside.
Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
Increase temperature to medium, and bring custard mixture to a boil. Continue to stir until boiling and then boil one minute. Mixture will thicken as it boils. Make sure you stir constantly to prevent burning.
Remove from heat and add butter, coconut and vanilla.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Add heavy whipping cream to large chilled bowl. Whisk with an electric mixer just until stiff peaks form. Add sugar and vanilla and fold just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.
Posted in food, recipes | Tagged coconut cream pie, Froggey, Froggie, Froggie's recipes, From the Lilypad, holiday pies, malibu coconut rum, snickerdoodle pie crust, toasted coconut | 1 Comment »