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Archive for August 1, 2016

RECIPE: Chocolate Raspberry Cream Pie

Raspberry Pie

Raspberry Tart

Linzertorte

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Fresh Raspberries In Box

[1] Raspberry pie with a flower crust from Driscoll’s. Chocolate cream pie topped with raspberry cream (photo courtesy Driscoll’s). [2] A raspberry tart from LottieAndDoof.com with a coconut crust. Here’s the recipe. [3] A Linzertort is a shortbread crust filled with raspberry preserves (photo courtesy MackenzieLtd.com). [4] Chocolate cream pie with a raspberry cream top (recipe below, photo courtesy Driscoll’s). [5] This is the right month to find well-priced raspberries (photo courtesy MorgueFile).

 

August 1st is National Raspberry Cream Pie Day, completing a sweet trifecta that also includes National Cheesecake Day (July 30th) and National Raspberry Cake Day (July 31st).

For a previous year’s Raspberry Cream Pie celebration, we published a classic French raspberry tart (see Pie Vs. Tart, below): a shortbread crust filled with creme patisserie and topped with raspberries. Here’s the recipe.

  • Those who have a bargain source of fresh raspberries can make a raspberry pie or a raspberry-apple pie.
  • It’s easy to make a raspberry ice cream pie with a pre-bought crust (try a chocolate cookie crust), raspberry ice cream (if you can find it) or vanilla ice cream, softened and blended with fresh raspberries and/or raspberry preserves.
  • Make Linzertorte, an Austrian favorite that requires only that you make the crust and add raspberry preserves (here’s a recipe).
  • How about a Raspberry Mousse Pie?
  • Or, make a deconstructed raspberry pie: Layer crushed graham cracker or shortbread cookie crumbs, ice cream or whipped cream, and fresh raspberries. Use a parfait glass, sundae dish or other dish (we used our glass coffee mugs).
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    RECIPE: CHOCOLATE RASPBERRY CREAM PIE

    This recipe one-ups a simple raspberry cream pie: It’s a chocolate cream pie topped with raspberry cream (fourth photo).

    Prep time is 25 minutes plus chilling.

    Ingredients For The Crust

  • 1-1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  •  
    For The Filling

  • 4 ounces dark or semisweet chocolate
  • 2 cups whole milk, divided
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract
  •  
    For The Raspberry Purée

  • 1 package (6 ounces or 1-1/3 cups) raspberries
  • 3 tablespoons sugar
  •  
    For The Topping

  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  •  
    Preparation

    1. MAKE the crust. Preheat the oven to 350°F. Place the crumbs and sugar in a medium bowl and stir in the butter until evenly blended. Press the crumb mixture firmly on the bottom and up the sides of a 9-1/2-inch pie plate. Bake for 10 minutes. Cool.

    2. MAKE the filling. Whisk together 1/2 cup milk and the cornstarch. Set aside.

    3. BRING the remaining 1-1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir the cornstarch mixture then add to the milk mixture in saucepan and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from the heat.

    4. MELT the chocolate and stir it into the melted chocolate and vanilla.

    5. SPOON the filling into the cooled crust. Cover the surface directly with plastic wrap to prevent a skin from forming (personally, we like the skin!). Chill at least 4 hours or overnight.

    6. MAKE the raspberry purée. Purée 1/2 package of raspberries in the food processor fitted with metal blade (the other half is used for garnish). Strain through a fine mesh strainer. Discard the seeds. Stir the sugar into the purée until dissolved.

    7. BEAT the heavy cream and sugar until stiff peaks just form. Stir in the vanilla. Spread the whipped cream topping on chilled pie. With a small spoon (an espresso spoon is great) drop small amounts of raspberry purée onto the whipped cream. Use a toothpick or sharp knife to swirl the purée into the whipped cream (see the 4th photo). Garnish with the remaining raspberries.

     
    CREAM PIE VS. CREAM PIE

    What’s the difference between cream and creme? Just the spelling.

    Creme is an Americanization of the French word for cream, crème (pronounced KREHM), most likely adopted to make a dish sound more special.

    But why mispronounce another language’s word for cream? Unless it’s a French recipe, such as Coeur à la Crème or Crème Brûlée, stick to cream.
     
    PIE VS. TART

    We made a raspberry cream tart instead of a pie? What’s the difference between a pie and a tart? It’s interesting enough that we created an article about it. Check it out!

    For a quick visual, compare the first two photos at the top of the page.

     
      

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    TIP OF THE DAY: Crunchy Fried (Or Baked) Tortilla Strips

    What more crunch in your summer salads?

    Toasted croutons and chow mein noodles have long served that purpose.
     
    OTHER CRUNCHY OPTIONS

    You can also add slices of bell pepper, bok choy, carrot, celery, fennel, kohlrabi, radish or water chestnut; florets and stalks* of broccoli and cauliflower; and even nuts (try cashews).

    Romaine is the crunchiest lettuce; you can substitute or add shredded cabbage.

    But one ingredient we’ve been enjoying lately is fried tortilla strips.

    It had not been top-of-mind for us until the lightbulb turned on as we were crunching on the Skinnylicious Mexican Tortilla Salad at The Cheesecake Factory. These strips are more flavorful than chow mein noodles and most packaged croutons.

    We asked ourself: Why don’t we use them on every salad?

    We headed to the supermarket and found bags of fried tortilla strips, from Fresh Gourmet’s slender Tri-Color Tortilla Strips to Mission’s standard strips that are wide enough for dipping.

    But you can easily make your own, simply by cutting corn tortillas into strips and frying or baking. The only difference is that yours will be fresh, warm and all natural. Bonus: You can control the amount of salt.

    There’s nothing better than homemade tortilla strips, warm and fragrant from cooking. They’re made the same way as tortilla chips; just in a different shape.
     
    RECIPE: FRIED TORTILLA STRIPS

    Ingredients

  • 4 six-inch corn tortillas
  • Vegetable oil
  • Kosher salt
  •  
    Plus

  • Deep-fry/candy thermometer
  • Wire skimmer
  •  
    Preparation

    1. STACK the tortillas. Cut them in half, then crosswise into thin strips (you can use a pizza cutter). Line a baking sheet with a double thickness of paper towels, for draining.

    2. POUR 3 inches of oil into a 4-5 quart pot. Clip the thermometer to the pot and heat the oil over medium-high to 350°F. Test the oil with a drop of water from the tap. If it sizzles, it’s ready; if it splatters, it’s too hot. Turn off the heat for a few minutes.

    3. ADD half of the tortillas to the oil carefully—that oil is hot!—and use a wire skimmer or slotted spoon to stir often so they don’t burn. The strips should be submerged in the oil until golden brown (about 3 minutes).

    4. REMOVE the tortillas with the skimmer or a slotted spoon, allowing the excess oil to drain back into the pot. Spread the strips on the paper towels to drain, and sprinkle with salt. Repeat with the remaining tortillas.
     
    If you won’t be using the strips within a few hours, let them cool and store them in an airtight jar.

     

    Tortilla Strip Garnish

    Tortilla Strips

    Tortillas

    [1] Mexican Tortilla Salad. Here’s the Skinnylicious recipe from Cheesecake Factory. [2] You can make your strips long as in the first photo, or short like these (photo courtesy Heather H. | Food.com). [3] Beautiful colors of tortilla chips (photo courtesy Ramiro Valencia, D.R.).

     
    Spicy Variation

    This option brushes the tortillas with seasoned oil, before stacking and cutting.

  • 1-1/4 cup vegetable oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4-1/2 teaspoon cayenne pepper or 1?4-1?2 teaspoon ground red chili flakes
  •  
    COMBINE the oil and spices; brush one side of each tortilla with the mixture and proceed with steps above.
     
    Oven Variation

    1. PREHEAT the oven to 400°F.

    2. SPRAY a baking with cooking spray and spread the the strips, trying not to let them overlap. Sprinkle with salt.

    3. BAKE for 10-15 minutes until golden brown.
     
    USES FOR TORTILLA STRIPS

    In addition to a salad garnish, try them on:

  • Mac & Cheese, instead of toasted crumbs
  • Sandwiches, including burgers and franks
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    *There’s no reason to toss the bottom stalks of broccoli and cauliflower. The reason people do is because we’re accustomed to eating the “pretty” florets. The stalks are just as delicious—and they’re the parts used to make fancy purées. We cut them into coins and steam or roast them.

      

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