Month: December 2015

Peppermint Pie (Birthday 2015)

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It is my yearly fun to make my own birthday “cake”.  Sometimes it’s a real live cake, sometimes it’s brownies or pie.  This year’s was a homemade take on the old peppermint pie we used to get from Market Day back in elementary school.  I tried to make white chocolate whipped cream, but it rather failed.  I’ll perhaps look up a recipe for it next time, but this one was fine with regular old whipped cream!  The only thing I would consider if I make it again is using an Oreo crust instead of a normal pie crust.

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Peppermint Pie

Yield: One 9-inch Pie

Ingredients: 

1/2 recipe Favorite Pie Crust

Egg Wash (1 egg plus a few tablespoons water)

36 Round Peppermints, unwrapped

1/2 c. Water

16 oz. Cream Cheese

1.5 c. Whipping Cream, Divided

3-4 drops Peppermint Extract

6 oz. White Chocolate

2 T sugar

Method:

Prepare pie crust, place in pie pan, dock, and refrigerate about 30 minutes. Preheat oven to 350 degrees. Egg wash the rim of the crust, and put pie beans/weights in the cavity.  Bake for about 15-20 minutes.  Remove pie weights, then continue to bake until the crust is browned.  Let cool completely.

Crush the peppermints, and pick out the nicest pieces to be the garnish.  Put the rest in a small saucepan with the water, and place over medium-low heat.  Stirring often, melt the candy in the water to create a peppermint syrup.  Add a few drops of food color if desired.  Let cool completely.

Soften cream cheese, and beat until fluffy.  Whip 1 c. of the whipping cream until stiff peaks form.  Fold whipping cream into the cream cheese.  Add a few drops of peppermint extract.  Melt the white chocolate, let cool briefly, then incorporate into the mixture.  Add peppermint syrup to taste.

Fill shell with peppermint filling.  Chill–I chilled it overnight with plastic wrap over the top.  To finish, smooth the top with the back of a spoon.  Whip the remaining 1/2 c. of whipping cream with the 2 T. sugar.  Pipe whipping cream in a decorative pattern on top.  Drizzle with leftover peppermint syrup, and sprinkle reserved crushed peppermints over the top.

Enjoy!

 

Drinks Round 1: Fall 2015

 

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Voila, the first collection of drinks I have created this year.  Apologies if the names confuse you or weird you out–they were named by theatre kids!

 

The Bi

Somewhat sweet, somewhat smokey.

Yield: One Shot

1/2 oz. Whiskey

1/4 oz. Amaretto

1/4 oz. Seltzer

2 Maraschino Cherries

If you have a two-part shot glass, put the whiskey in one side, and the Amaretto and Seltzer in the other.  Garnish with two cherries on a toothpick.

 

 

The D

Named after my good friend Deidre, or “D”, who loves gin.

Yield: One Drink

1.5 oz. Gin

1 oz. Sour Mix (check out my homemade!)

Dry Cucumber Soda

Combine first two ingredients in a glass with ice.  Top with cucumber soda.

 

 

Sexy Mexi

Named by D, after my good friend Élán.

Yield: One Drink

1.5 oz. Silver Tequila

1 oz. Kahlua

Pinch of Cinnamon

1 oz. Bailey’s

Combine tequila and Kahlua in a glass with ice.  Sprinkle cinnamon over the top, stir to integrate it.  Add Bailey’s, do not stir.

 

 

Amie’s Lemonade

One day my friend Amie asked for a Vodka Lemonade.  I didn’t have lemonade.

Yield: One Drink

1.5 oz. Vodka

1 oz. Sour Mix

Seltzer

Combine vodka and sour mix in a glass with ice.  Top with seltzer, stir to combine.

 

 

The 10 out of 12 Days of Christmas

For all those theatre people stuck in 10/12’s during the holidays.

Yield: One Drink

1 oz. Kahlua

1.5 oz. Spiced Rum

Eggnog

Combine Kahlua and rum in a chilled glass (ice optional).  Top with eggnog, stir.

Sour Mix

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A well-stocked refrigerator bar needs sour mix.  My friends really like amaretto sours.

This recipe is pretty much exactly like the one from Serious Eats: http://www.seriouseats.com/recipes/2012/02/homemade-fresh-sour-mix-for-cocktails-easy-recipe.html

Sour Mix

Yield: About 3 cups

Ingredients:

1 c. Freshly-squeezed Lemon Juice (about 5 lemons)

1/2 c. Freshly-squeezed Lime Juice (about 4 limes)

1 c. Sugar

1 c. Water

1/4 c. Vodka

Method:

Squeeze lemons and limes through a fine strainer to get juice but not seeds or pulp.

Put sugar and water in a small saucepan over medium heat until sugar is dissolved. Let cool.

Combine juices, sugar syrup, and vodka in a storage container.  Keep refrigerated.  The internet says it will last a few weeks–and the vodka extends its life to about a month.