Strawberry Chiffon Pie

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Every year my wife suffers from "gardenitis," and from early spring to
late fall, I spend hours helping move plants and shrubs from point A to
B to C, and back again. One afternoon, after days of hauling and
replanting, she announced she was off to pick up a couple of steaks.
Finally, I mused, a show of appreciation for all my efforts. Happily I
fired up the barbecue. "I'm home," she called out upon her return. "This
will only take a few minutes if you give me a hand." I reached out and
she handed me two large garden stakes.

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                           TODAY'S RECIPE
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Chiffon pies have been around since at least 1930, and the light, fluffy
filling can be flavored with just about anything. Use any berries you
like in this recipe, but I recommend straining any with large seeds such as blackberries and raspberries.

Strawberry Chiffon Pie

Note: This recipe contains uncooked egg whites. If salmonella
contamination is a concern to you, be sure to used pasteurized eggs or dried egg white powder

3 eggs, separated
2/3 cup (160 ml) sugar
A pinch of salt
1 envelope (15 ml) unflavored gelatin softened in
1/2 cup (125 ml) cold water
1 pint (500 ml) fresh strawberries, hulled and finely mashed or pureed
1 Tbs (15 ml) Grand Marnier or other orange-flavored liqueur (optional)
1 9-inch (23 cm) Graham cracker pie crust

Combine the egg yolks, half the sugar, and the salt in a double boiler
set over simmering water and whisk until thickened, about 8 minutes.
Remove from the heat and stir in the gelatin mixture until dissolved.
Transfer to a mixing bowl and fold in the strawberries. Cover and
refrigerate until partially set, about 30 minutes. Beat the egg whites
and remaining sugar until stiff peaks form. Fold the strawberry mixture
and optional liqueur into the egg whites and return to the refrigerator
for 30 more minutes. Spoon into the pie crust and chill for several
hours or overnight before serving.
Serves 6 to 8.

This dessert became popular in the early '60s, probably due to the
promotional efforts of the growers of Thompson seedless grapes. With
only three simple ingredients, it's one of those rare dishes whose whole is greater than the sum of its parts.

Grapes in Sour Cream

3 cups (750 ml) whole seedless grapes
1 cup (250 ml) sour cream
1/4 cup (60 ml) brown sugar

Toss the grapes and sour cream in a bowel to combine well. Spoon into
dessert bowls or wine glasses and top with the brown sugar.
Serves 4 to 6.
Received on Thu Aug 6 19:20:40 2009