The perfect table the perfect menu.
AN OUTDOOR BRUNCH
TABLE DESIGN BY FRIDGE'S
MENU BY KATY HOUSTON
Ten or eleven in the morning is the perfect time for brunch on a shady porch or deck. Bold, vibrant color is the key to this table setting by Betsy Latham of Fridge's in Jackson. For the background, she draped the round table with a white, floor-length cloth, topped by a bright red and yellow quilt. The centerpiece is a clever and unexpected stacking of fun gift boxes filled with groupings of summer flowers in vivid colors. The china pattern is Mamie's Garden by Mark Blackwell, a white china with different flowers in the center of each plate. William Yeoward stemware and accent pieces by Annie Glass add a dressy touch. Green linen napkins, simple flatware, and black wiry chargers make the setting casual and comfortable, an ideal atmosphere for an outdoor affair.
Baked Chili Rellenos
Pumpkin Muffins with Orange Pecan Butter
Cheddar Cheese Biscuits
Fruit with Honey Yogurt Sauce
Raspberry Cream Cheese Coffee Cake
BAKED CHILI RELLENOS 6 slices thinly sliced bread butter 2 cups shredded cheddar cheese 2 cups shredded Monterey Jack cheese 1 (4 ounce) can minced green chilies 6 eggs 2 cups milk 1/2 teaspoon salt 1/4 teaspoon paprika 1/2 teaspoon pepper 1 teaspoon oregano 1/4 teaspoon dry mustard
Cut crusts off bread slices, butter, and place buttered side down in a 7 1/2 x 11 1/2 x 2-inch baking dish. Sprinkle cheddar cheese evenly over bread. Add Monterey Jack cheese and then green chilies. In a bowl, beat eggs; then add milk and seasonings. Pour egg mixture over cheeses and chilies. Cover with foil; refrigerate for 4 hours or overnight. Preheat oven to 325 degrees. Bake uncovered about 50 minutes or until top browns; let stand ten minutes before serving. Garnish with a dollop of sour cream and a sprig of cilantro. Yields 8 to 10 servings.
Mrs. Lynn P. Smith
Mrs. Edith Kilgore
PUMPKIN MUFFINS WITH ORANGE PECAN BUTTER 1/2 cup butter 1 cup sugar 2 eggs 1 cup pumpkin 3 cups all purpose flour 4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 teaspoon salt 1 1/4 cups milk
Preheat oven to 400 degrees. Grease miniature muffin tins. Cream butter and sugar until fluffy. Beat in eggs and pumpkin. Sift 3 cups flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together. Add dry ingredients and milk alternately by hand, mixing just until blended. Do not overmix. Spoon into prepared tins, filling 3/4 full. Bake at 400 degrees for about 12 to 15 minutes until lightly browned. Makes 4 dozen miniature or 2 dozen 2 1/2-inch muffins.
FOR THE ORANGE PECAN BUTTER: 1/2 cup chopped toasted pecans 1 cup butter, softened 1 1/2 tablespoons grated orange rind orange rind strip and toasted pecan halves, for garnish
Bake pecans in a shallow pan at 350 degrees, stirring occasionally, 5 to 10 minutes until toasted. Beat butter at medium speed with an electric mixer until creamy; add chopped pecans and grated orange rind, beating until blended. Serve with Pumpkin Muffins. Makes 1 1/2 cups. Can be made into shapes with butter molds. Chill for up to 2 days; let stand at room temperature to soften before serving.
CHEDDAR CHEESE BISCUITS 2 cups plus 2 tablespoons all purpose flour 4 level teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold butter, cubed 1/2 cup grated sharp cheddar cheese 3/4 cup buttermilk
Preheat oven to 425 degrees. Butter a baking sheet. In the bowl of a mixer or food processor, combine the flour, baking powder, and salt and process briefly to combine. Add the butter and cheese and process until the mixture resembles coarse meal. Pour in the buttermilk, then process until the dough comes together, about 15 seconds. Turn the dough out onto a floured board and allow it to rest for 5 minutes. Knead 3 times only, then roll out to a 1/2-inch thickness. Cut into desired shapes. Place the dough on a baking sheet and bake for 10-15 minutes (for a 2 to 2 1/2-inch round) until puffed and golden. For ham biscuits, slice biscuit in half, butter, and insert piece of cooked ham.
HONEY YOGURT SAUCE 3/4 cup vanilla yogurt 2 tablespoons honey
Mix; store in refrigerator until serving. (The amount of honey may be adjusted to suit your taste.) Serve over seasonal fruit.
RASPBERRY CREAM CHEESE COFFEE CAKE 2 1/4 cups all purpose flour 3/4 cup sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sour cream 1 teaspoon almond extract 1 egg 1 (8 ounce) package cream cheese, softened 1/4 cup sugar 1/2 cup raspberry preserves 1/2 cup sliced almonds
Heat oven to 350 degrees. Grease and flour bottom and sides of a 9 or 10-inch springform pan. In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. (Batter should be about 1/4 inch thick on sides.) In small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In small bowl combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake at 350 degrees for 45 to 55 minutes or until cream cheese filling is set and crust is deep, golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges. Store in refrigerator. 16 servings. Garnish with fresh raspberries and almond slic es.
LUNCH WITH THE GIRLS
TABLE DESIGN BY HART HALL, LTD.
MENU BY CHALA WALKER
Every group of women needs an excuse to get together and catch up over good food, and a summer luncheon is a great one. For our luncheon setting, Sara Emma Hall and Syb Kemp of Hart-Hall, Ltd. in Meridian chose a seashore theme. Starting with Cristobal china by Raynaud in a bold red and white with a coral reef design, they added woven rattan chargers and set the pieces atop aqua burlap overlaid with a fishing net. Acrylic and bronze candlesticks serve as flower holders for the vivid orange tulips and roses, and an acrylic obelisk adds the third dimension to the centerpiece. A collection of seashells is strewn about the table to add a whimsical touch. Hand blown glasses by Union Street, white damask napkins, and Francis I sterling flatware by Reed and Barton combine traditional elements with the thematic setting. A luncheon can be as casual or formal as you want it to be, and going with a fun theme is a great way to exercise your creativity.
Baked Shrimp Fettucine
Festive Green Salad
Crusty French Rolls
Meringue Clouds with Strawberries and Chocolate
FESTIVE GREEN SALAD 1 head Romaine lettuce, torn up 1 head red leaf lettuce, torn up 1 Granny Smith apple, sliced 1 red pear, sliced 1 (8 ounce) bag shredded Monterey Jack and cheddar cheese 1 cup Craisins (sweetened, dried cranberries) 1 red onion, thinly sliced 1 cup sugared walnuts (see below)
Toss all of the above. Toss with dressing right before serving. Serves nine.
SUGARED WALNUTS: 1 egg white 1 tablespoon water 1 pound walnut halves 1 cup sugar 1 teaspoon salt 1 teaspoon cinnamon
Beat egg whites and water till frothy. Fold in walnuts. Mix sugar, salt, and cinnamon in a plastic bag. Add walnuts and shake until coated. Bake on a cookie sheet at 300 degrees for 3 minutes, stirring 3 to 4 times. Pour on waxed paper and separate while warm.
DRESSING: 1/2 cup sugar 1/2 cup oil 1 teaspoon Dijon mustard 1/2 cup lemon juice 1 tablespoon poppy seeds
Mix all ingredients together and shake well.
CRUSTY FRENCH ROLLS 1/2 cup skim milk 2 cups water 2 tablespoons Lite Parkay 2 tablespoons plus 2 teaspoons sugar 2 tablespoons yeast 2 teaspoons salt 6 cups flour (start with 3)
Mix milk, water, and Lite Parkay, and microwave for 3 minutes.
In a separate bowl, mix sugar, yeast, salt, and 3 cups flour.
Add to liquid mixture. Add remaining flour one cup at a time. Let rise. Stir down four times (every 10 minutes).
Shape into oblong rolls. Place on a greased cookie sheet. Cut slits in tops. Let rise again. Bake at 400 degrees for 15 minutes or until they sound hollow. Makes 3 dozen rolls.
BAKED SHRIMP FETTUCINE 1 1/2 sticks butter 1 large onion, chopped 1 large bell pepper, chopped 2 cloves garlic, minced 2 tablespoons flour 2 pounds peeled, medium shrimp 1/2 pound Velveeta cheese, cubed 1 pint half and half 1 fresh jalapeno pepper, finely chopped 2 teaspoons lemon pepper salt and pepper to taste 1 (12 ounce) package fettucine fresh Parmesan cheese
Saute onions, bell pepper, and garlic in butter for 15 minutes. Add flour, cover, and simmer for 15 minutes, stirring frequently. Add shrimp. Stir well. Cover and cook for 15 minutes, stirring often. Add cheese, half and half, jalapeno, lemon pepper, salt, and pepper. Cover and cook 15-20 minutes. Cook fettucine noodles according to package directions. Drain noodles and blend gently with sauce. Pour into buttered casserole dish. Cover and bake in preheated 350 degree oven for 15 to 20 minutes. It may be made ahead, refrigerated, and baked later. Grate fresh parmesan cheese on top before serving.
Let 3 egg whites stand in a large mixing bowl for 30 minutes. Cover a cookie sheet with foil; draw eight 3-inch circles. Add 1/2 teaspoon clear vanilla and 114 teaspoon cream of tartar to egg whites. Beat at medium speed of mixer until soft peaks form. Add 1 cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form and sugar is dissolved. Spread or pipe meringue over circles on foil and shape into shells. Bake at 300 degrees for 30 minutes. Turn oven off; do not open for 1 hour. Peel off foil. Store in an airtight container. Makes 8.
TO ASSEMBLE: 1 recipe meringue clouds 6 ounces cream cheese 1/2 cup sour cream 2 tablespoons sugar 1/2 teaspoon clear vanilla 1/4 of an 8 ounce container whipped topping, thawed 1 ounce semisweet chocolate, cut up 1/2 teaspoon shortening 3 to 4 cups hulled, small strawberries 1/4 cup strawberry jelly 1 to 2 teaspoons water
Prepare and bake meringue clouds. In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth. Add thawed topping. Spread evenly in the shells. Cover and chill for 1 hour. In a small saucepan, heat the jelly just until melted. Add 1 to 2 teaspoons water to thin. In a small saucepan melt the semisweet chocolate with shortening; cool. Arrange berries, hulled end down, over cream cheese filling. Drizzle chocolate and jelly over tops and sides of filled shells.
TABLE DESIGN BY THE PLACE
MENU BY EVELYN SLAY
You don't have to be at the Ritz to enjoy a high tea; stage one in your own home! Gladys Forester and Mary Jane Glenn of The Paper Place in Jackson used a variety of traditional china and silver to create a beautiful table. To serve, they chose a tea pot in a delicate floral, stacked cake and petit four stands with gold ruffled edges, and an elegant silver tray. A simple platestand holds a collection of lovely china. Elizabeth by Royal Crown Derby is plain white with a gold ruffled edge, and Orsay and Samarcande by Philippe Deshouliers both have gold accents and a pale blue band. Pewter mint julep cups hold pale pink roses and silver spoons. White linens and crystal and silver accent pieces provide the finishing touches to this classically elegant table, the perfect spot to sip tea and nibble on cucumber sandwiches.
Cream Filled Wafers
Spicy Cheese Wafers
Lemon Scones with Cream and Lemon Curd
Fruit and Almond Cheesecake Tart
CREAM FILLED WAFERS WAFERS: 1 cup soft butter 2 cups all-purpose flour 1/3 cup whipping cream 1/3 cup sugar for sprinkling
Mix butter, cream, and flour thoroughly. Cover and chill dough about 30 minutes. Heat oven to 350 degrees. Roll about one-third of dough about 1/8-inch thick on floured cloth-covered board. Keep remaining dough refrigerated until ready to use. Cut into 1 1/2 inch circles. Transfer rounds with spatula to piece of waxed paper covered with sugar and turn each round so that each side is coated with sugar. Place on baking sheet sprayed very slightly with cooking spray. Prick each round with a fork about four times. Bake 7 to 9 minutes or just until set but not brown. Remove cookies to wire rack to cool. Put cookies together in pairs with creamy filling in the middle. Makes about 2 dozen cookies.
CREAMY FILLING: 1/4 cup soft butter 3/4 cup powdered sugar 1 teaspoon vanilla few drops red food coloring
Cream butter, powdered sugar, and vanilla until smooth and fluffy. Tint with a few drops of red food coloring.
FRUIT TURNOVERS 1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon vanialla 2 1/2 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 can pie filling, mashed (apple, strawberry, or cherry) or apple sauce small amount of milk
Mix shortening, sugar, eggs, and vanilla thoroughly. Combine flour, salt, and baking soda and blend into shortening mixture. Cover and chill for 1 hour. Heat oven to 375 degrees.
Roll dough about 1/16 inch thick on lightly floured cloth covered board. Cut into 3-inch circles. Spoon 1 teaspoon filling on half of each circle and fold dough over filling and press edges together. Place one inch apart on ungreased baking sheet. Brush with milk and sprinkle with sugar. Bake 8-10 minutes or until lightly brown. Immediately remove from baking sheet. Makes about 4 1/2 dozen.
SPICY CHEESE WAFERS 2 sticks margarine 2 cups grated sharp cheddar cheese 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon red pepper 1 cup pecan halves
Mix margarine, cheese, flour, salt, and red pepper together well. Divide into 3 parts. Roll each into a cylinder 1 inch in diameter. Wrap in waxed paper and chill about 2 hours. Slice thin and place a pecan half on each slice. Bake on ungreased cookie sheet at 350 degrees for 20 to 22 minutes. Cool on wire rack. Makes about six dozen.
LEMON SCONES 2 cups all purpose flour 1/2 teaspoon salt 4 tablespoons sugar 1 tablespoon baking powder 3 1/2 tablespoons butter, softened 1 (8 ounce) carton lemon yogurt 2 egg yolks 2 teaspoons grated lemon zest 3 tablespoons heavy cream
Preheat oven to 425 degrees. Mix flour, salt, sugar, and baking powder together. Use a pastry blender and cut in butter until it resembles coarse crumbs. Stir together lemon yogurt, egg yolks, and lemon zest. Add to flour mixture and stir lightly with a fork. Add cream 1 tablespoon at a time until dough clumps together. Put dough on a lightly floured surface and knead 3 or 4 times until dough holds together. Roll to about 3/4-inch thick and cut out heart shapes with cookie cutter. Place about 1 inch apart on an ungreased cookie sheet. Brush with a little melted butter and sprinkle with sugar. Bake about 8 minutes. Makes about 3 dozen small scones. Serve warm with cream and lemon curd.
LEMON CURD: grated peel of 4 lemons (about 1 cup) juice of 4 lemons 1/2 cup butter, cut into pieces 2 cups sugar 4 eggs, beaten
In the top of a large double boiler, combine lemon peel, lemon juice, eggs, butter, and sugar. Place over simmering water and stir until sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. May be stored in sterilized jars for about 2 weeks. Makes 1 pint.
FRUIT AND ALMOND CHEESECAKE TART 1 cup sliced almonds 12 (2-inch) gingersnap cookies 2/3 cup plus 1 tablespoon sugar 4 tablespoons melted butter 2 packages (8 ounces each) cream cheese, softened 2 eggs. 1 cup sour cream 1 tablespoon fresh lemon juice 1 1/2 teaspoons almond extract 1/8 teaspoon salt 4 cups fresh fruit, such as raspberries, blueberries, sliced strawberries, sliced kiwi, seedless red or green grapes 3/4 cup apricot jam or preserves
Preheat oven to 325 degrees. Spread almonds in a single layer on a baking sheet. Bake, shaking pan once or twice, until almonds are lightly toasted, 5 to 7 minutes. Set aside to cool. To prevent leakage, wrap outside of two small (6-inch) springform pans with a double thickness of foil. Lightly grease inside of pans with cooking oil spray. In a food processor, combine cookies with 1/3 cup toasted almonds and 1 tablespoon sugar; process until ground to find crumbs. Add butter and process until well blended. Press evenly into bottom of prepared pans. Cover with plastic wrap and refrigerate until set, about 30 minutes. In a medium bowl, combine cream cheese and 2/3 cup sugar. Beat with an electric mixer until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream, lemon juice, almond extract, and salt just until blended. Spread mixture evenly over prepared crust. Place in a larger roasting pan and add enough hot water to reach about 1 inch up the sides of springfor m pan. Bake 45 minutes. Turn off heat without opening door and leave tart in oven 1 hour. Remove springform pan from water bath and place on a wire rack; let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days. To unmold, run a thin metal spatula around edge of pan to loosen. Remove sides from pan. Arrange fruits decoratively over top of cheesecake. In a small pan, warm apricot jam over low heat until liquefied. Carefully brush warm glaze over fruit. Glaze sides of tart and cover with remaining toasted almonds. Refrigerate until serving time. Makes 2 small cheesecake tarts.
Peel 2 or 3 cucumbers and slice very thin. Sprinkle with salt and pepper and drain on paper towels. Spread white bread with unsalted butter and a thin layer of cream cheese. Cut into a desired shape with a cookie cutter and place a cucumber on top. Sprinkle with dill or desired spices.
Butter very thin, white, rye, or wheat bread and cut into shapes with a cookie cutter. Arrange watercress leaves inside two pieces of bread sandwiched together.
* Add a few raspberries, an orange, tangerine, or lemon slice, mint leaves, or a little honey to a good grade of tea.
* Herbal teas
* Fruit juice, punch, or cider
* Coffee or hot chocolate
TABLE DESIGN BY THE SOUTH
MENU BY PAT ROSS
A great way to enjoy a long summer evening is to have an intimate dinner party. Invite your closest friends, create an elegant menu, and have fun decking your table to the nines. Nicky Lee, Lydia Corso, and Bridget Gonzalez did just that with this setting from The South in Jackson. To set the stage, they used a petal covered runner atop a white sheer tablecloth embroidered with tiny pink flowers and round placemats to match the runner. A whitewashed candelabra with crystal accents serves as the centerpiece, holding lime green and white striped tapers with sugared berry bobeches. On either side, large candlesticks hold balls of scented cuttings. Instead of using just one china pattern, they gave the table an eclectic look by mixing patterns. Clear glass chargers and salad plates by Arte Italica, trimmed in gold leaf, mix with dinner plates in either a white with a fleur de lys detail, or a multicolored painted glass. Dessert plates in four different colors by Abigail's, a bold combination of stemware, ebony ha ndled stainless flatware by Tracy Porter, and richly hued napkins complete this festive and elegant setting, welcoming guests to a delightful evening of food and fun.
Spicy Tomato Soup
Sweet Potato Molds with Cranberry Sauce
Pork Medallions with Mustard Cream Sauce
SPICY TOMATO SOUP 4 tablespoons butter 1 bunch green onions, finely chopped 2 cans tomato soup 4 cans chicken broth 1 large can whole tomatoes, chopped 1 can diced Rotel tomatoes (you may use less than the whole can or omit these if desired) pepper and basil, to taste
Melt 4 tablespoons butter in a saucepan. Add green onions and saute until soft. Add 2 cans tomato soup, 4 cans chicken broth, 1 large can whole tomatoes, chopped, and Rotel tomatoes. Stir all ingredients together and simmer for 30 minutes. Season with Tabasco if you omit the Rotel. Pepper and basil are good seasonings for this soup also; add to your liking.
BEATEN BISCUITS 2 cups unbleached flour 1 teaspoon salt 1 stick butter, cut into pieces 1/2 cup ice water
In a food processor mix together the flour and salt. Add butter and process until mixture is like cornmeal. With the machine running, add ice water through the feeding tube in a slow stream. Process for 2 minutes.
Remove dough. Roll dough out on a floured surface to a thickness of 1/8 inch and fold the dough in half to form two layers. Cut with a round cookie cutter and prick with the tines of a fork twice in the center of the biscuit.
Place on an ungreased cookie sheet and bake in a 350-degree oven for 25 to 30 minutes. Remove from oven and test one biscuit by splitting it to see if the center is doughy. If so, place back in the oven for a few more minutes.
SWEET POTATO MOLDS WITH CRANBERRY SAUCE 1 pound sweet potatoes 2 eggs 1/4 cup milk 1 tablespoon light brown sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon
Bake potatoes at 400 degrees for 30 or 40 minutes until tender. Cool. Peel. Cut into 1 inch pieces. Reduce oven temperature to 350 degrees. Puree the potatoes in a food processor until smooth. Then add remaining ingredients, and mix until combined.
Butter 6 ramekins and fill with the mixture. Place the ramekins in a water bath and cover loosely with foil. Bake for about 45 minutes or until a knife comes clean from center of custard. Cool for 10 minutes and unmold.
CRANBERRY SAUCE: 1 can whole cranberry sauce (8 ounces) 1/4 cup water 2 teaspoons lemon juice
Process in a food processor until thick and smooth, about 2 minutes. Heat sauce until warm and pour over sweet potato molds.
PORK MEDALLIONS WITH MUSTARD CREAM SAUCE 12 medallions of pork, 3/4 or 1 inch in thickness salt pepper flour 4 tablespoons butter, divided 1/3 cup white wine 8 peppercorns 2 cups heavy cream 1/3 cup Dijon mustard
Have the butcher cut 12 medallions 1 inch thick from a pork tenderloin or 3/4 inch thick from a loin of pork. Flatten them between 2 sheets of wax paper until they are 1/2 inch thick.
Sprinkle with salt and pepper and dust lightly with flour. In a skillet, saute the medallions in 3 tablespoons butter for 2 minutes on each side. Transfer them to a platter and keep warm.
Add to the skillet 1/3 cup white wine and 8 peppercorns, crushed, and boil this mixture, stirring in the brown bits that cling to the bottom and sides of the pan, until it is reduced by two-thirds.
Add 2 cups heavy cream and simmer the mixture for 5 minutes, or until it is slightly thickened. Remove the pan from the heat and swirl in 1/3 cup Dijon mustard and 1 tablespoon butter, cut into pieces.
Season sauce with 1/2 teaspoon salt and pour over the pork. Sprinkle with chopped parsley.
Note: To cut calories, omit cream and reduce 2 cups of white wine until thickened.
A roulade, "fallen souffle," is cooked in a jelly roll pan, turned out, and rolled up.
3 packages frozen chopped spinach, thawed and squeezed dry bread crumbs salt and freshly ground pepper pinch of nutmeg 6 tablespoons melted butter 4 eggs, separated 4 tablespoons Parmesan cheese
Butter a 10 x 15-inch pan and lay wax paper over it. Butter the wax paper and sprinkle it with bread crumbs. In a bowl, combine the spinach, salt, pepper, nutmeg, and melted butter. Then add egg yolks one at a time, beating well after each one.
In a separate bowl, beat egg whites until they hold a peak as for a souffle. Fold in 1/4 of the whites to the spinach and then add the spinach to the whites. Put into the prepared pan.
Smooth the top evenly with a rubber spatula. Sprinkle the top with 4 tablespoons grated Parmesan cheese.
Bake in a preheated 350 degree oven for 12 to 16 minutes or until the center feels barely firm when touched. When done, place a piece of aluminum foil over the top and invert the pan. Peel the wax paper off and discard it. Use the foil to help roll the spinach into a cylinder. Slice into rounds to serve, and sprinkle with extra Parmesan cheese, if desired.
FOR PIE CRUST:
Lightly roll out a Pillsbury refrigerated pie crust, using graham cracker crumbs on the rolling surface instead of flour. Use some crumbs on the bottom and top of pastry. Place into pie pan and crimp edges. Refrigerate dough for 30 minutes. Prick dough all around with a fork.
Double fold aluminum foil and press into pie shell. Prick with a fork through the foil. Place pie shell in freezer while the oven preheats to 375 degrees. Bake for 15 minutes. Remove foil. Bake for 10 to 15 minutes more.
FOR THE FILLING: 1/4 cup cornstarch 1/4 teaspoon salt 1/2 cup evaporated milk 5 egg yolks 6 tablespoons butter 1 cup light brown sugar 2 cups milk 1 teaspoon vanilla 1 cup cream 2 teaspoons sugar toffee bits
Dissolve cornstarch and salt in evaporated milk. Beat in 5 egg yolks and set aside.
In a saucepan, place butter and light brown sugar. Bring to a boil and boil until a candy thermometer says 220 degrees. Slowly add 2 cups milk and stir until mixture comes to a boil. Boil for 1 minute and add vanilla.
Immediately pour the hot filling into a shallow pan and cover with plastic wrap. Cool for 30 minutes. Pour warm filling into fully baked pie shell. Refrigerate for 2 to 3 hours. Whip 1 cup cream to soft peaks. Then add 2 teaspoons sugar and beat until barely stiff. Spread over filling and top with toffee bits.
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|Date:||May 1, 2002|
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