Chocolate Chiffon Pie

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Now that the holidays are over with and winter has REALLY set in – I’ve been having a hard time finding inspiration and energy…for anything! I have been trying to keep my spirits up, currently de-cluttering my studio room where I store all my props for the blog.

It’s a good idea to do a cleanse once in a while. I mean, how many shrimp cocktail dishes can one person possibly need? I have accumulated so many things over the last couple years at yard sales and the Op Shop, I didn’t even know what I had in there.

I came across a stash of some of my favorite cookbooks, cracked a few of the bindings, and felt instantly inspired to get in the kitchen. Which, I hadn’t felt in a while. It felt good. So, I went with it. And, this delectable Chocolate Chiffon Pie is what resulted from my efforts.

Chiffons are a rich, yet light and airy concoctions. Traditionally made by egg whites being beaten until stiff, then folded into a gelatin based mixture. In this case chocolate is the additive (although fruit chiffons are also divine), and it’s poured into a gingersnap crust and refrigerated until set. A dollop of fresh whipped cream on top, and a sprinkle of chocolate shavings finish each piece off just before serving.

Shoutout to Martha Hall Foose and both of her wonderful books (“Screen Doors and Sweet Tea” and “A Southerly Course“), which managed to light a fire in my heart and under my ass this week. Gonna try to keep it up, guys! Stay tuned.

Chocolate Chiffon Pie

FOR THE CRUST:
1 3/4 cups gingersnap crumbs
2 Tbsp butter, melted
1 Tbsp granulated sugar

FOR THE FILLING:
2 1/4 tsp unflavored gelatin (1 envelope)
1 cup whole milk
1/4 cup unsweetened Dutch-processed cocoa powder, sifted
1/4 cup plus 2 Tbsp granulated sugar
1 pinch salt
4 large egg yolks
3 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon confectioners’ sugar
semisweet chocolate, for garnish

Heat the oven to 325°F

Make the crust by combining the gingersnap crumbs, butter, and granulated
sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove and cool on a wire rack.

Make the filling by mixing the gelatin with 1/2 cup cool water and let sit
for 5 minutes until the gelatin softens and blooms.

In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.

Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove from the heat and let cool for about 30 minutes, until barely warm.

Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.

Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.

Whip the cream with the confectioners’ sugar. Place dollops of cream over the pie. Grate chocolate over pie just before serving.

Source: A Southerly Course by Martha Hall Foose

Oysters with Salicornia Mignonette

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It’s always so hard to see summer go. If you’ve been keeping up with me on Insta, you know that it was a crazy whirlwind couple of months spent in the sun and on the water. Our “Flat Bottomed Girl” got quite a few more nautical miles under her belt,  and I cooked and shared all kinds of goodness with friends (and strangers!) out at our local hangout of Little Beach, on neighboring Assateague Island.

Boatside Bistro was in full effect, y’all! I find myself cooking on the boat more than I do in my kitchen from the months of May – September.  I think the pinnacle was catching fish offshore, cleaning and fileting them on the boat, then turning into fish tacos and enjoying on the beach. However, we had alot of great meals out there this season, and which of them was the best is still a topic of debate…

At any rate, the days have finally started to turn brisk. And while we must say goodbye to some things that fill our heart and soul, there are always others to look forward to. Like watching the vibrant green marsh fade into a rich gold hue – with the occasional burst of salicornia in the mix. It’s an edible plant that grows in abundance in our marshes here on the island, appearing green in the summer months and then turning a vibrant red hue in autumn. It’s crunchy, and briny, and tastes of the sea. Not to mention it’s beautiful!

I have fun harvesting it and coming up with new ideas how to use it. Vodka infusion is a favorite (can you say pickle shot, y’all?), adding it to salads, or chopping and adding to pimento cheese. A few weeks ago I helped harvest a haul to brew a stout with at Black Narrows Brewing, which was absolutely delicious!

It just so happened that I had a bunch of beans after the beer release at the brewery, which I then took to the Chincoteague Oyster Festival with me the next day – and whipped up this super simple salicornia mignonette…

A “mignonette” is just fancy French term for a vinegar sauce that is traditionally served with oysters. I used a red wine vinegar, some chopped shallot, and threw in some chopped salicornia. Talk about tasting the “salt life” – was a hit all around. And I felt so fancy coming up with it!

Which brings me to something else we have to look forward to in the fall and winter months – oyster season! What do you guys look forward to the most?

Oysters with Salicornia Mignonette

1 dozen oysters, on the half shell
crushed ice
lemon wedges

For the mignonette:
1/2 cup red wine vinegar
1 shallot, finely minced
2 Tbsp chopped salicornia (about 15 “bean” stalks)
1 tsp freshly ground black pepper
1 tsp kosher salt

For the sauce, combine all ingredients in a small bowl or ramekin. Mix to combine. Let sit for 20 minutes to let the flavors mingle and meld together.

Meanwhile, place the crushed ice in the bottom of a shallow serving dish. Carefully lay the oysters on top of the ice for serving.

Serve the mignonette alongside the oysters with the lemon wedges.

Lannister Lemonade

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Winter has arrived in Westeros, and I don’t know about you guys – but I can’t wait to see where this final season takes us. While our clan has pledged our allegiance to the King in the North, I can’t help but have some form of love for the golden House of Lannister. So, to kick off the last and final episodes, I wanted to share a Game of Thrones inspired cocktail, in their honor.

I think you’ll find that this saffron spiked lemonade is just like the fair-haired family of Casterly Rock. Golden and sweet on the outside, equal parts sneaky and sultry just below the surface – but at the core, sinister at heart.

I know saffron is kind of a splurge. But, it’s great to have around in your spice cabinet – both for it’s subtle and unique flavor, as well as the rich yellow hue that it brings to the table. Also, cost be damned – a Lannister doesn’t worry about trivial things like price per ounce!

A basic simple syrup is infused and steeped with  with the red strands, then combined with freshly squeezed lemon juice and sparkling water, and a splash of vodka of course. It has been known to put the Queen Cersei into a golden haze on occasion, but lest she not forget: The North Remembers.

And, the time has finally come for the Lannister’s pay their debts.

Lannister Lemonade

For the saffron simple syrup:
3/4 cup water
3/4 cup granulated sugar
1/2 tsp saffron (about 20 threads)

For the lemonade:
3/4 cup freshly squeezed lemon juice
1/2 cup saffron syrup
3 cups sparkling water
ice
lemon slices, for garnish

For the saffron syrup, combine sugar and water in a small saucepan. Add the saffron and cook for 2 minutes over medium heat – until sugar dissolves. Remove from heat and let cool to room temperature. Place in airtight container and refrigerate for up to a week.

Fill glasses with ice. In a pitcher, add lemon juice, saffron syrup, and sparkling water. Stir to combine. Pour into ice filled glasses and garnish with lemon slices.

Hot Pizza Dip

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With Super Bowl Sunday coming up this weekend, I thought it was only pertinent that I share one of my favorite easy appetizers. Honestly, it’s probably my favorite appetizer. Ever. During football season I probably make it close to every weekend. For years now.

It’s all of your favorite things about pizza, in a creamy dip form, that is approximately one million times easier than making traditional pizza. The recipe is easily scaled up, making it convenient to feed a large crowd. I also love that it is layered, and not mixed together – making for a nice presentation.

As far as toppings go, you can certainly get creative. But, I like to stick with classic options – pepperoni, mushrooms, olives, green peppers, red onion (they, along with the peppers, lend a  lovely little crunch). I serve with store-bought pizza crust that I’ve cut into bite size pieces, but it’s equally good on crackers if you don’t have that on-hand.

Add this to your line-up this weekend, you won’t regret it!

Hot Pizza Dip

1 (8 oz) block cream cheese, softened
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese
1 mushroom, thinly sliced
1/4 cup mini-pepperoni (or quarter regular sized)
2 Tbsp black olives, sliced
2 Tbsp green peppers, finely diced
2 Tbsp red onion, finely diced
1 tsp dried oregano
store-bought pizza crust (like Boboli), cut into bite-size pieces

Preheat oven to 400 degrees.

In a 9-inch pie plate, spread the cream cheese evenly over the bottom of the plate. Spread pizza sauce on top of cream cheese. Top with mozzarella and Parmesan cheeses.

Place mushroomms, pepperoni, and olives evenly over the cheese. Sprinkle the peppers, onions, and oregano on top.

Bake in preheated oven for 15-20 minutes. Serve with warmed pizza crust pieces or crackers.

Source: adapted from Taste of Home