test cook
Kit Wohl is a cookbook author and photographer. These recipes are available for anyone who would like to take them out for a test cook run. "Cooking is an art and a form of creative expression," she says. "Food is distinctive in form, color, texture, and flavor. The selection, preparation, and presentation of a meal are as creative as any art project. Best of all, it nurtures both the body and the spirit."Sunday, July 02, 2006
A true gentleman, Albert Aschaffenberg presided over the Pontchartrain Hotel and its now-extinct Caribbean Room prior to his retirement. Well-known for his gracious hospitality and cultured manner, he and his late chef Louis Evans created one of New Orleans’ most spectacular desserts in 1948. Miss Annie Laurie was the beloved cook responsible for making the pastries. Mile High Pie is appropriately named because it towers over almost any other sweet. Locals tiptoeing out of the hotel have not been naughty; they’ve merely stopped on the way home for a piece of Mile High Pie. It is now served in the Café Pontchartrain.
Yield 6-8
Preheat oven to 450°F
Crust:
1-1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons cold water
Filling:
1 pint vanilla ice cream
1 pint chocolate ice cream
1 pint peppermint ice cream
8 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugar
Chocolate Sauce:
6 squares (6 ounces) German sweet chocolate
6 squares (6 ounces) unsweetened chocolate
1-1/2 cups sugar
1-1/2 cups heavy cream
To make the crust, sift together the flour and salt. Cut the shortening into the flour-salt mixture until the pieces are the size of small peas. Sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork. Repeat until the dough is moistened, Form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness. Fit the crust loosely into a 9-inch pie pan, pricking well. Bake 10-12 minutes at 450°F. Cool.
Layer slightly softened ice cream in the pie shell, and return to freezer. Beat the egg whites with the vanilla and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved. Remove the pie and spread the meringue over the ice cream to the edges of the pastry.
Freeze the pie for at least several hours. Prepare the hot sauce and reheat just before serving.
Remove pie from freezer and broil 30 seconds to 1 minute to brown the meringue, or use a kitchen torch designed for such delicate undertakings. Serve immediately.
To prepare the hot chocolate sauce, put the chocolates, 1 1/2 cups of sugar, and 3/4 cup of heavy cream in the top of a double boiler. Cook until the sauce is thick and melted. Add the balance of the cream to achieve a pouring consistency. Drizzle hot chocolate sauce over each serving.
Yield 6-8
Preheat oven to 450°F
Crust:
1-1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons cold water
Filling:
1 pint vanilla ice cream
1 pint chocolate ice cream
1 pint peppermint ice cream
8 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugar
Chocolate Sauce:
6 squares (6 ounces) German sweet chocolate
6 squares (6 ounces) unsweetened chocolate
1-1/2 cups sugar
1-1/2 cups heavy cream
To make the crust, sift together the flour and salt. Cut the shortening into the flour-salt mixture until the pieces are the size of small peas. Sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork. Repeat until the dough is moistened, Form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness. Fit the crust loosely into a 9-inch pie pan, pricking well. Bake 10-12 minutes at 450°F. Cool.
Layer slightly softened ice cream in the pie shell, and return to freezer. Beat the egg whites with the vanilla and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved. Remove the pie and spread the meringue over the ice cream to the edges of the pastry.
Freeze the pie for at least several hours. Prepare the hot sauce and reheat just before serving.
Remove pie from freezer and broil 30 seconds to 1 minute to brown the meringue, or use a kitchen torch designed for such delicate undertakings. Serve immediately.
To prepare the hot chocolate sauce, put the chocolates, 1 1/2 cups of sugar, and 3/4 cup of heavy cream in the top of a double boiler. Cook until the sauce is thick and melted. Add the balance of the cream to achieve a pouring consistency. Drizzle hot chocolate sauce over each serving.
Archives
June 2006 July 2006 August 2007 August 2009 November 2009
Subscribe to Posts [Atom]