Monthly Archives: October 2009
Here’s another Fair recipe from 2008. I placed second in the Pillsbury Refrigerated Pie contest with this one–you better believe I have a better idea for this year!
Stuffed Crust Coco-Banana Cream Pie
For the brickle filling and crust:
½ cup sugar
5 tablespoons butter
½ cup toasted finely chopped macadamia nuts
1-15 oz package Pillsbury Refrigerated Pie crust
Line baking sheet with aluminum foil.
In a medium saucepan, combine all ingredients. Place over medium high heat and cook, stirring constantly until the bubbling mixture turns golden brown, about 5 minutes. Pour onto prepared sheet and spread out thinly. Allow to cool completely. When cool, break into large pieces and chop coarsely in food processor. Purchased macadamia nut brittle (brickle) may be substituted for convenience.
Preheat oven to 400 degrees F. Place one Pillsbury Refrigerate Pie Crust into a 9” pie plate. Pour 1 1/3 cup processed brickle crumbs into the prepared crust. Press a layer of crumbs into sides of crust, leaving about ½ inch from the edge of the pie plate crumb free. Spread out remaining brickle to cover the bottom of the pie crust.
Unroll second crust; place on top of filled crust and pat together gently. Seal edges of crusts together and flute. Fit a second empty pie plate on top of the filled crust and put in oven.
Bake filled crust 10 minutes. Carefully remove top pie plate and prick crust sides and bottom every inch with fork, piercing only the top crust. Bake again uncovered about 15-18 minutes longer or until entire crust is light golden brown. Cover edge with aluminum foil if necessary while baking. Cool completely on a wire rack before filling.
For the filling:
2 ½ cups heavy cream, divided
½ cup half and half
1 ½ cup coconut milk
¼ teaspoon coconut extract (optional)
1/3 cup cornstarch
¾ cup granulated sugar
2 large eggs plus one egg yolk, lightly beaten
1 whole vanilla bean or ½ teaspoon vanilla extract
¼ teaspoon salt
2 large bananas, thinly sliced (1/8th inch approximately)
¾ cup sweetened flaked coconut, toasted, divided
2-3 tablespoons confectioner’s sugar, to taste
In a large microwave safe bowl, whisk together 1 cup heavy cream, half and half, coconut milk, coconut extract and cornstarch. Stir in sugar, eggs, vanilla bean or extract and salt. Do not crush or scrape the vanilla bean.
In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing the cooking process to stir the custard at the end of each minute. At minute 8, remove the vanilla bean and scrape it lightly once if using. Continue cooking custard until thickened. Pausing to stir custard each minute is crucial as microwave power varies widely.
Remove one cup hot custard and spread it on the bottom of the cooled pie shell. Cover the custard with a layer of bananas. Spread one more cup of custard on top of the layer of bananas. Arrange another layer of bananas on top of custard. Mix ½ cup toasted coconut with remaining custard and spread on top of bananas, reserving the remaining ¼ cup of coconut for the topping.
Cover pie with plastic wrap and refrigerate for at least 2 hours or until ready to use.
Before serving, whip the remaining heavy cream with desired amount of confectioner’s sugar and spread over pie, using a pastry bag for decorative accents if desired. Sprinkle remaining ¼ cup of toasted coconut over whipped cream and serve. Purchased whipped cream may be substituted for convenience. Serves 8. Enjoy!
|Gloucester-based classic rock band takes its act back to the fair – GloucesterTimes.com, Gloucester, MA
Don’t forget to check out today and tomorrow’s Gloucester Gran Prix. i know the weather sucks today but don’t forget- there’s a Beer Tent!
How long have you lived in?
What is your favorite season In Gloucester?
Do you have any secret outdoor spots in Gloucester where you go to “get away”?
What is your favorite pizza joint in Gloucester?
What place would you go for a romantic dinner in Gloucester?
What is your favorite bar in Gloucester?
What is your favorite breakfast joint in Gloucester?
What is your favorite local event in Gloucester?
In the summer do you prefer the beach or to be on a boat?
Who is your favorite local artist?
Which is your favorite local beach?
Who has the best chowder in town?
Excluding GMG what is your second favorite local blog?
Do you prefer haddock chowder or clam chowder?
What were your thoughts on The Downtown Block Parties last year?
Since I have not posted anything new for a while due to some crazy circumstances, I thought it might be fun to share a few winning Topsfield Fair recipes from ’07 and ’08. This recipe is responsible for the first blue ribbon I ever won. The competition heats up again tomorrow and continues until the last day of the Fair, Columbus Day. If you are going the Fair be sure to stop in the Coolidge Building and see if Lily (my daugther) or I have added to our ribbon collection.
This recipe is easy and delicious so please try it next time you are looking for a treat!
TOASTED PECAN TOFFEE COOKIES
3 cups light brown sugar
1 cup butter flavored shortening
1 cup butter, softened
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
3 ½ cups old fashioned oats
1 cup pecan halves, toasted and broken in to quarters
2 cups crushed toffee candy bars, such as Skor or Heath
1 12 oz bag milk chocolate chips
Preheat oven to 350 degrees. Line 4 baking sheets with parchment paper or spray with nonstick cooking spray. Set aside.
In a mixing bowl, whisk together flour, baking soda and salt and set aside.
Cream butter, shortening and sugar in mixing bowl till light and fluffy. Add eggs and mix until combined, about 1 minute, pausing to scrape down sides of bowl as you mix. Add dry ingredients slowly to wet mixture to combine and mix well. Add oatmeal and mix again till combined.
With a spoon, add in chocolate bits, crushed candy bars and pecan pieces. Do not use mixer as it will crush them. Mix well till combined.
Using a medium sized ice cream scoop (about 2 tablespoon or 1 oz size) place cookies on prepared baking sheet, 12 to a sheet. Bake for 10-12 minutes-10 for more chewy cookies and 12 for a more crunchy cookie.
Allow to cool slightly on the pan and then move to a cooling rack to cool completely.
As I said, this is the recipe that won me the first prize/blue ribbon I ever received for cooking or baking……….and the rest is history! Stay tuned for more winning Topsfield Fair recipes!
As I was picking up my kayak a couple of days ago, the smell of Stinky Beach reminded me how much I loved this place. Wading through mounds of seaweed in bare feet and dodging the rocks was a way of life as a kid. Still is. I remember my first attempt with my friends to row a tiny “borrowed” boat that I think, was my cousin Dickie’s. We went around in circles for hours. Kid life in Magnolia!
I’m gonna do a GMG Power Ranking feature. This is all for fun and jest so don’t get all bent up and twisted if I don’t feature you right away if you’re a regular contributor.
I also won’t include myself in teh power rankings as that would be obviously lamo.
#1 in teh GMG Power Rankings is the girl who I first brought aboard. My very own Robin Quivers- loyal, dedicated and passionate for Gloucester- The one and only Sharon Lowe.
I brought Sharon into the fold shortly after meeting her at last year’s October Block Party. She had her Nikon slung over her shoulder and was snapping away. I had a very brief conversation with her that night but felt an instant connection as to what GMG was about and what I wanted it to be.
At the time I was putting out about 6 or 7 posts a day and winter was approaching. I knew I’d be going on my vacations in Naples and was fretting how I’d be able to maintain the quality. The blog had already taken off and I didn’t want to let the growing fan base down.
Sharon stepped up initially with one post a day and before long I gave her editorial control and another time slot, the 9AM and the 12PM.
Before long she came up with the very popular Where Zat? game every Monday at noon. Her contributions have been invaluable and I can always count on her to cover her two posts a day. If she’s going to miss a post time she’ll also let me know so I can cover it for her.
If I had to put out 12 posts a day I could never keep the quality you’ve come to expect without contributions from all of our team but Sharon is the one constant that I can count on every time.
So give Sharon a shout out and a big congratulations on her #1 GMG Power Ranking.
Keep in mind if she starts to fuck up she will be knocked right out of that #1 spot as the list will be static and ever changing. More power rankings in the days to come.
Check out Brian’s Blog From The Brooklyn Waterfront A Moveable Bridge by clicking this text
Last night the Dory Raffle was held at The Maritime Heritage Center. The International Dory Rowers Organization is full of very committed and friendly people who volunteer time and energy to continuing this great Gloucester tradition.
One of the best things about this group is their commitment to bringing regular folks who might otherwise not have any real connection or financial way to get out on Gloucester Harbor a way to really feel connected to it.
I know I’ve said it a million times but for a measly $50 you get to use the boats all year long. It’s the best bang for your buck in the the whole city.
Katherine Richmond conceived the idea to have an authentic handline dory built and to sell raffle tickets which would help pay for some of the costs to keep this tradition alive. Geno Mondello donated his time to build the dory.
A FOB, Brian the creator of the Brooklyn Blog A Movable Bridge drove all the way from Brooklyn yesterday to be on hand for the raffle in which he was sure he was going to win.
Great Gloucester People Doing Great Gloucester Things.
I have about four clips from last night which I’m in the process of uploading.
For now you can check out this video which was taken this past winter of Geno building the dory-
Click The Picture To View The Video-
Here is the completed Dory-