For National Meatball Day, March 9th, here are two fun recipes with meatballs, courtesy of Casa Di Bertacchi. Both will be popular with busy moms, because the ingredients are quick to assemble.

We don’t often use recipes that use a can of soup or canned potatoes as an ingredient, but here we make an exception to make it easy to celebrate National Meatball Day.

The meatballs, too, are purchased frozen from Casa di Bertacchi.

Of course, you make it from-scratch, using your favorite homemade pot pie recipe.
 
 
RECIPE #1: MEATBALL POT PIE

Ingredients For 6 Servings

 
Preparation

1. PREHEAT the oven to 400°F.

2. COMBINE all ingredients except the crusts in a 2-quart bowl. Place one pie crust evenly over the bottom and sides of a deep-dish pie pan, pressing it up over the sides.

3. FILL the pie crust with the meatball mixture. Cover with the second crust, sealing the edges and cutting slits in the top to vent steam. Bake for 45 minutes or until golden brown. Allow to cool 5 minutes before serving.
 

[2] These frozen meatballs are delicious.

[3] Fun food: Try meatball kabobs. Recipe and photo courtesy Casa di Bertacchi.

Spell it kabob, kaboab, kebab or kebap: The word is transliterated from Arabic, so there’s no single definitive spelling.

Originating in the Eastern Mediterranean, a kabob consists of pieces of meat, fish or vegetables roasted or grilled on a skewer or spit.

Ingredients For 6 Servings

†If using bamboo skewers, soak in water for 30 minutes prior to assembling kabobs.
 
Preparation 

1. THREAD a meatball, bell pepper slice, yellow squash slice, mushroom and tomato on a long metal skewer. the Repeat pattern ending with a meatball.

2. REPEAT for the other five skewers.

3. COMBINE the Caesar dressing and black pepper.

4. PLACE the meatball skewers directly on a hot grill. Baste the kabobs with the dressing.

5. GRILL for 6–8 minutes, turning and basting every 2–3 minutes until done. Makes 6 kabobs.

The cocktail’s name derived from its green color. While it reputedly originated at Tujague’s, a landmark bar and Creole restaurant in the French Quarter of New Orleans, the story is a bit more complicated, as you’ll see below.

Grasshopper Cocktail Recipe: 3/4 ounce cream, 3/4 ounce white creme de cacao and 3/4 ounce green creme de menthe. Shake with ice and pour into a Martini glass.

> September 15th is National Creme de Menthe Day.

> The year’s 6 cider and applejack holidays.

> The year’s 31 pie holidays.

> The year’s 49 cocktail holidays.

Below:

> The year’s 8 mint holidays are below.

> The year’s 7 liqueur holidays.

> The history of the Grasshopper cocktail and Grasshopper pie.

> Grasshopper pie recipe.

> Ice cream Grasshopper pie recipe.

 
 
THE HISTORY OF THE GRASSHOPPER COCKTAIL

The recipe, created by Philibert Guichet Jr., owner of Tujaque’s restaurant in New Orleans, began as an entry submitted to a cocktail contest in New York City. It won the second place prize. Of note is that the contest was held in 1928—before the end of Prohibition (1920-1933). [Source]

The cocktail gained popularity in the South during the 1950s and 1960s.

In the 1950s, liquor became much more widely available as it filled grocery store shelves across the land. With women doing most of the grocery shopping at this time, the popularity of sweeter, dessert-type drinks increased. By the 1960s, the Grasshopper had become a standard cocktail.
 
 
THE DEBUT OF GRASSHOPPER PIE

At the same time the cocktail became a national standard, the pie appeared. Chiffon pies were very popular at that time, and food historians speculate that the recipe was invented by food companies to promote their products.

In the 1997 American Century Cookbook: The Most Popular Recipes For The 20th Century, Jean Anderson writes, “I suspect—but cannot verify—that [Grasshopper Pie] recipes descend from one that appeared in High Spirited Desserts, a recipe flier published jointly by Knox Unflavored Gelatin and Heublein Cordials. [Source]

There are two easy recipes below: the standard version and a frozen version.
 
 
RECIPE #1: GRASSHOPPER PIE

Prep time is 30 minutes plus several hours to chill (or overnight).

You can play with the garnishes, using chocolate chips instead of chocolate shavings. If you want a more vivid green for St. Patrick’s day, add food color before you whip the cream.

Ingredients For 8 Servings

For The Crust

 
For The Filling

 
Preparation

1. MAKE the crust. Stir together the wafer crumbs, sugar and butter in a bowl to combine. Pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate. Bake the crust in the middle of a preheated 450°F oven for 5 minutes. Set aside to cool.

2. MAKE the filling. In a heat-proof bowl or the top half of a double boiler, sprinkle the gelatin over 1/3 cup of the cream; let it soften for 5 minutes. Whisk in the sugar, crème de menthe, crème de cacao and egg yolks. Set the bowl over a saucepan of simmering water and cook, whisking constantly, until the mixture registers 160°F on a candy thermometer.

3. REMOVE the bowl to a larger bowl of ice and cold water. Stir the mixture until it is cooled and thickened.

4. BEAT the remaining 1 cup cream in a separate bowl until it holds stiff peaks. Fold it into the crème de menthe mixture thoroughly.

5. POUR the filling into the crust and chill the pie for 4 hours, or until set. Sprinkle the pie with the grated chocolate.

________________

*Green & Black’s and Lindt are two brands of mint chocolate bar available at many supermarkets.
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RECIPE: ICE CREAM GRASSHOPPER PIE

This version is even easier, using store-bought mint chocolate chip ice cream (photo above left). It’s a kid-friendly recipe without the liqueurs; but feel free to add 1/8 cup of crème de menthe to the softened ice cream.

Ingredients

[2] A Grasshopper cocktail (photo © Kuje Sakazar | Unsplash).

[3] Crème de Menthe, a liqueur made from peppermint—often specifically Corsican mint (Gemini photo).

[4] Recipe #2: The easiest Grasshopper Pie is made with mint chip ice cream (recipe plus photos #3 and #5 © Taste Of Home).

[5] The popular flavor combination has been ported into Grasshopper Cupcakes. Here’s the recipe (photo © King Arthur Baking).

[6] How about a Grasshopper Baked Alaska? Here’s the recipe.

[7] Grasshopper Cheesecake. Here’s the recipe (photo © Betty Crocker).

1. SPREAD the ice cream into the pie crust. Sprinkle with the cookies and candies.

2. DRIZZLE with the ice cream topping and freeze until firm. Remove from the freezer 15 minutes before serving.

[8] How about grasshopper cupcakes? Here’s the recipe (photo © King Arthur Baking).
 
 
THE YEAR’S 9+ MINT HOLIDAYS

 
Plus

 
 
THE YEAR’S 7 LIQUEUR HOLIDAYS

 
Plus

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

WHAT’S A CHERIMOYA?

When our colleague Hannah Kaminsky mentioned that cherimoya was her favorite fruit, we were curious.

Depending on where you live, you may not come across this heart-shaped subtropical fruit often.

We had to head to a Latin American supermarket uptown. But seek it out we did, and the trip was worth it.

The fruit’s blend of banana, mango, passionfruit and pineapple notes is luscious. The ivory-colored flesh is creamy, similar to a ripe peach.

Also called a custard apple in the U.S., cherimoya is believed to have originated in the Andes Mountains.

The name originates from the Quechua (Inca) word chirimuya, meaning “cold seeds” (because the seeds germinate at high altitudes). It grows as a shrub or tree.
 
 
HOW TO BUY & SERVE CHERIMOYA

The pale green, shingled skin must be handled with care to avoid bruising. Choose unblemished fruit that is firm and allow it to ripen at room temperature.

As it ripens, the skin will turn a darker green and will yield to gentle pressure. Refrigerate soft fruit and consume it as soon as possible for the best flavor.

To serve, chill the cherimoya, cut it in half, spoon out the seeds and eat the flesh with a spoon. It can also be turned into desserts, such as crêpes, custard (hence the name “custard apple)”, dessert sauce (purée), fruit salad (as with apples, dip cut fruit in lemon or orange juice to prevent darkening), mousse, pie filling, pudding and sorbet.

[1] A cherimoya. Now you know! (photo © specialty produce company Sid Wainer).

[2] Another perspective (photo © specialty produce company Baldor Food).

You can freeze the cherimoya and eat it as ice cream, from the shell. Definitely try this!

And you can drink it. Whip up a shake, smoothie, cherimoya Daiquiri or other fruity cocktail.

To usher in spring, which began today, make Hannah Kaminsky’s tropical cocktail or smoothie, Cherimoya Lava Flow.

Celebrate spring with this Cherimoya Lava Flow. Photo and recipe courtesy Hannah Kaminsky.

From Hawaii, where her local farmers market has plenty of cherimoyas, Hannah writes: “It’s a pricy treat to be sure,” even though grown locally. Her favorite way to enjoy the ripe, custard-like flesh is to dig in with a spoon.

“With an overripe fruit, though,” she advises, “the only thing one one can do is blend and drink it. That’s where the idea to create a tropical shake came from, playing off the classic umbrella drink, the lava flow.

“Fiery red rivulets of strawberry ‘lava’ flow throughout a classic coconut-pineapple rendition of this refreshing island staple, finished with a kiss of light rum. The sweet, creamy richness of cherimoya transforms the drink into an exotic new experience, which is just as luscious with or without the booze.

“In lieu of fresh cherimoya, you can substitute either 1 medium banana or 2/3 cup young coconut meat for a different, yet still delicious, taste.”

Of course, you can leave out the rum for a tropical smoothie. Substitute an equal amount of pineapple juice.

RECIPE: CHERIMOYA LAVA FLOW

Ingredients For 2 Servings

For The Strawberry Lava Sauce

 
For The Creamy Cherimoya Cocktail

 
Preparation

1. PREPARE the strawberry sauce first by combining the strawberries, sugar and lime juice in a small saucepan over low heat. Cook gently for about 10 minutes, just until the berries have softened and the sugar dissolved. Transfer to a blender and thoroughly purée so that no chunks of fruit remain. Strain out the seeds if desired and set aside.

2. RINSE and dry the blender bowl and return it to the base. Slice the cherimoya in half and use a spoon to scoop out the flesh, discarding the black seeds as you encounter them. Add the cherimoya to the blender, along with the pineapple, coconut milk and 1/4 cup of rum. Blend on high speed until completely smooth. Add more rum to taste.

3. DIVIDE the cocktail between two glasses and drizzle the strawberry “lava” into each one, aiming for the sides of the glass to create the greatest visual impact. Serve with a tall straw and an additional wedge of fresh pineapple for garnish.