Subject: Brandy Alexander Pie
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 18 2002 - 13:09:58 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Mary Beth Thiel for this true food funny:
A few years ago I went to visit my eldest brother whom I hadn't seen
in almost ten years. While I was there, he and I were reminiscing
about the old days and things we remembered most fondly. One of these
things was the good coffee my grandmother used to make every morning.
While sitting at the table, surrounded by nieces and nephews, my
brother explained to me that Grandmother's coffee was so good because
of the way she prepared it. He told me she added eggshells to her
grounds and that these gave the coffee a very rich flavor. The
following morning my brother and I woke to the wonderful aroma of
fresh coffee brewing. After drinking it and noticing something
floating in the cup, we discovered that his son tried to emulate our
grandmother by putting eggs in the grounds. Needless to say, he must
have missed the part where we said it was "eggshells" in the grounds,
and he put whole eggs in.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Here is a family favorite that my mother clipped from a magazine at
least 45 years ago. It's not for teetotalers, but it is a quick and
easy dessert that will impress even the most discriminating dinner
guests.
Brandy Alexander Pie
Note: This recipe contains uncooked eggs. If salmonella contamination
is a concern in your area, please do not use it.
1 envelope (1 Tbs, 15 ml) unflavored gelatin
1/2 cup (125 ml) cold water
1/2 cup (125 ml) sugar
1/4 tsp (2 ml) salt
3 eggs, separated
1/4 cup (60 ml) Cognac
1/4 cup (60 ml) creme de cacao
2 cups (500 ml) heavy cream, whipped
1 9-inch (23 cm) Graham cracker pie crust
Cocoa powder for garnish
Sprinkle the gelatin over the water in a small saucepan. Stir in half
the sugar, salt, and egg yolks. Heat over low heat, stirring
constantly, until the mixture thickens - do not boil. Remove from the
heat and stir in the Cognac and creme de cacao. Chill until partially
set. Beat the egg whites until stiff. Gradually add the remaining
sugar and fold into the Cognac mixture. Fold in half the whipped
cream and spoon into the pie crust. Chill for at least 2 hours or
overnight. Garnish with the remaining whipped cream and a light
dusting of cocoa. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Wed May 01 2002 - 00:00:02 EDT