GUINNESS & HARP "BLACK & TAN" STYLE CHOCOLATE MOUSSE PIE

BLACK & TAN CHOCOLATE MOUSSE PIE

A new reader of The Reader’s Piegest sent us an email about a week back with a comment:

“Dude, you totally need to make a pie with beer!”

CHALLENGE ACCEPTED.  And then some, really.  Because, let’s face it.  There are a few things that are amazingly comforting after a hard day or long week, a piece of pie or a cold beer.  That being said, we took up the gauntlet, and the result was a pie plate of awesome.

One of my favorite beers, and that of many people I know, is Guinness.  To some, it’s a little to heavy, and often equated to motor oil due to its rich, dark, and thick flavor.  That said, it’s still an amazing stout beer.  Particularly when  you pair it with another Guinness brew, Harp Lager.  Bartenders and connoisseurs alike will tell you that there’s really nothing like a “Black & Tan”, which is a Harp lager poured into a glass, half full, and topped off with Guinness stout.  The Guinness will separate from the Harp to the top of the glass, resulting in a beautiful effect which gives the drink its name – the dark Guinness on the top, the tan Harp at the bottom. 

Remembering a few of these being consumed in my past, it dawned on me:  Why can’t you do that with beer infused chocolate mousse?  Now, here’s where we run into a challenge – you have to do the reverse with the chocolate - Dark chocolate & Guinness mousse on the bottom, topped with a milk chocolate & Harp mousse on the top.  Not even a TRUE Black & Tan!  Shenanigans, you say!!   Well, hang onto your shelaleigh…It’s AMAZING.  Particularly when you try it with the “pop the pennies of the eyelids of a dead Irishman” pie crust we paired it with.  You’re going to love this one, even if the layers are the reverse of the drink.  You still get the great combination of the Guinness and Harp, the chocolate really sets off the flavors, and you’re sure to enjoy it!

Now, speaking of awesome, I need to thank a few people.  First and foremost, I should mention, I’m not exactly the most knowledgeable about beer.  Fortunately, I have some amazing friend – Chris Last, Scott Borlick, and Rick Kakouris of Groundlings Brewing Company.  Not only do these gentlemen create some of the most amazing independently brewed craft beers, they’re also extremely fantastic resources in the world of beer.  If you’re a Facebook user, check them out:  https://www.facebook.com/#!/GroundlingBrewing

Now…before a certain beer-pie challenger in Ohio (you know who you are!), and the rest of you get antsy, let’s move on to that pie.

BLACK & TAN CHOCOLATE MOUSSE PIE:

**NOTE:  THIS RECIPE MAKES 2 PIES.

PIE CRUST:

·         2 Cups Pretzels, Crushed

·         1 Cup Graham Cracker Crumbs

·         10 Tbs. Unsalted Butter, Melted

·         1 Rasher Bacon

·         ¼ Cup Light Brown Sugar, Firmly Packed

Preheat oven to 350 degrees. Pan fry or cook bacon in the oven.  Allow to cool fully, and pat down bacon with a paper towel to remove as much grease as possible before crumbling.   In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar.  Stir together with a rubber spatula until well incorporated. 

Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes.  Cool completely before filling.

GUINNESS DARK CHOCOLATE LAYER:

·         8 Large Egg Yolks

·         1 Cup Sugar

·         1 Cup Guinness Draught

·         2 1/4 Cups Heavy Cream

·         8 Oz. Dark Chocolate, Evenly Chopped

·         1/4 Cup Cornstarch

HARP MILK CHOCOLATE LAYER:

·         8 Large Egg Yolks

·         1 Cup Sugar

·         1 Cup Harp Lager

·         2 1/4 Cups Heavy Cream

·         4 Oz. White Chocolate, Evenly Chopped

·         4 Oz. Milk Chocolate, Evenly Chopped

·         1/4 Cup Cornstarch

DIRECTIONS:

Whisk together egg yolks and sugar in a non-reactive bowl.

Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan. Add heavy cream and whisk to combine.  Set over medium-high heat and cook until very hot, but not boiling.  Remove from heat and whisk in chocolate.   When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg.  Whisk in cornstarch and return to heat source.  Whisk over medium heat until thickened.

Divide mixture between pie pans.  Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust.  Refrigerate 2 hours.

While Dark Chocolate & Guinness layer is cooling/setting in the refrigerator, begin preparations for the Milk Chocolate & Harp layer about 20 minutes before your original 2 hour cooling is up.  Prepare the Milk Chocolate & Harp layer exactly as directed above for the layer that has just cooled.  Add one additional step once thickened:  remove from heat and allow to cool and thicken enough that it is still able to be poured or spooned quickly on top of the darker chocolate layer.  Refrigerate Immediately After Topping With Milk Chocolate Later for 2 Hours.

GROLL-LICIOUS PIE: A LOW-FAT, LOW-CARB, GLUTEN & SUGAR FREE PIE!

GROLL-LICIOUS PIE:  A Low-Carb, Sugar-Free, Non-Fat Tiramisu Pie

Recently, a good friend of mine threw a challenge at me that I found interesting, and naturally had to try.  “How ‘bout a sugar-free, low-carb, non-fat pie?”  Now, knowing my friend and his health regimen and physical fitness activities, I decided to give it a while.  As I was planning it, I was reminded of several other friends who have dietary needs in their lives.  Particularly who have gluten or sugar sensitivities, so I took up the charge for them, too.  What resulted was a pretty amazing little pie that should hopefully prove to be enjoyable across the boards.  Rather you’re keeping weight-conscious and to a diet like South Beach, and are watching your carbohydrate and sugar in-take, or have gluten or sugar sensitivities, give this one a shot!  I think you’ll enjoy it!

Just as a quick pointer, this pie was sweetened with Stevia, a new alternative in the sweetener alternatives offerings.  You’ll note that this recipe calls for a couple notations for “artificial sweetener equivalent to…”.  I’m including the following link to a conversion chart for Stevia for those who wish to use it:  http://www.stevia.net/conversion.html.

Giving credit where it’s due, the filling recipe was adapted from a fantastic new book that I’m received recently, Enlitened Kosher Cooking, by Nechama Cohen.  Even if you don’t keep Kosher, there are some amazing recipes in this book for those who have sugar sensitivities, diabetes, or hyperglycemia.

GROLL-LICIOUS PIE:

PIE CRUST:

·         1 ½ Almond Flour or Meal

·         3 Tbs. Butter, Melted

·         Artificial Sweetener, Equal to 3 Tablespoons.

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

TIRAMISU LAYERS:

Custard:

·         4 Oz. Light Whipped Topping

·         Sugar Substitute Equal to 3 Tbs. Sugar, Divided

·         2 tsp. Vanilla Extract

·         1 Cup Neufchatel Cheese, Softened

·         ½ Package of Sugar-Free Vanilla Pudding

·         1 Tbs. Skim Milk (If Needed)

Cherry (Or Fruit of Your Choice):

·         10 Oz. Fresh or Frozen Cherries (Or fruit of your choice)

·         1 Cup Sugar-Free Jam or Preserves (Coordinate or Compliment Fruit of Choice)

Cake Layers:

·         1 Small Sugar-Free Vanilla, Chocolate, or Marble Pound Cake (Gluten Free also acceptable)

·         1 Cup of Coffee, Cold.

Garnish:

·         ½ Cup Unsweetened Cocoa Powder

DIRECTIONS:

Custard: 

Using a mixer, beat the whipped topping.  As it starts to thicken, add the 2-Tablespoon equivalent measurement of sweetener substitute and vanilla extract.  Beat until stiff, refrigerate.

Beat the cheese until smooth, slowly adding the pudding mix and the remaining 1-Tablespoon equivalent measurement of sweetener substitute.  By hand, mix in a third of the prepared whipped topping.  If this mixture is to thick, add some skim milk until when mixed, it has a smooth, creamy texture.  Refrigerate.

Fruit:

Take your fresh or thawed frozen fruit of choice and mix with jam or preserves.  Set aside for use later.

Cake:

In a mixing bowl, crumble half the pound cake.  Sprinkle crumbles with cold coffee, mixing until slightly soggy, but fully coated.

Take your pie crust, and fill with alternate layers of filling, spreading relatively thin:

·         Fruit

·         Cake

·         Custard

·         Repeat Steps.  Top Layer Should Be Custard

With a wire sieve, dust the top of your pie with the unsweetened cocoa powder.  Refrigerate for at least 1 hour before serving.

ENGLISH TOFFEE MERINGUE PIE

ENGLISH TOFFEE MERINGUE PIE

One of my personal favorite summertime treats as an adult has to be English Toffee.  Not just ANY English Toffee, but that which can be purchase at Pemberton’s Candies both in Lockport, Illinois and during the summer months at The Bristol Renaissance Faire in Kenosha, Wisconsin.  I was first introduced to these delicious confections when I began participating at Bristol in 2003, and have made a point yearly of grabbing a small box when I could during the season.

As in previous posts, I’ve mentioned my fondness for and previous experience with Bristol.  I began my involvement with the group The Guilde of St. George, who  portray the Court of Her Majesty, Queen Elizabeth I of England.  I spent a number of years in various roles with St. George before transitioning to The Guilde of St. Michael, a fantastic group of people who portray and demonstrate both military and middle-class Elizabethan era life.  Through all the summers of involvement, be it schlepping around in multiple layers of 1570’s inspired clothing or toting a pike, there was always a sense of belonging, and there was always toffee. 

Needless to say, my thoughts have obviously been drifting to the Illinois – Wisconsin State Line lately, and of the many things I’ve experienced from my time at Bristol was that sometimes, the things that seem the most challenging are, and more so are meant to teach you something.  For example, I joined the Guilde of St. Michael to be their camp cook.  I was terrified of carrying a pike, which is like an incredibly long spear which is about 18 feet high with a pointy spearhead.  There was footwork, hand placement, and the all-encompassing attention needed to maneuver this.  Fortunately, I had some amazingly patient and willing friends that worked with me, and in the end, I was toting a pike with the block with comfort and even a little confidence.  To those who helped not only shape an Elizabethan cook into a soldier, and in many ways an intrepid and insecure guy into the guy he became, thank you.  Thank you for being my friends and extended family.

So, if I could become comfortable toting a crazy-long pointy stick, why not try a meringue?  Granted, I’d made exactly ONE meringue before in my life.  One.  And I was 13.  But let’s be honest here.  Meringue is not exactly slapping together a peanut butter & jelly sandwich.  It takes some deft finesse, and even the best chefs and bakers manage to cock ‘em up pretty good.  So, was I capable?  I carried a pike, so what did I have to lose?  And so I did!  And so can YOU!

ENGLISH TOFFEE MERINGUE PIE:

PIE FILLING:

·         1 Pre-Made Pastry OR Shortbread Pie Crust

·         1 ½ Cups Light Brown Sugar

·         2/3 Cup Corn Starch

·         ½ tsp. Salt

·         4 Cups Milk

·         6 Slightly Beaten Egg Yolks (Reserve Whites for Meringue)

·         6 Tbs. Butter

·         2 tsp. Vanilla Extract

·         4-6 Oz. Heath Candy Bar Pieces

MERINGUE:

·         6 Egg Whites

·         1 tsp. Vanilla Extract

·         ½ tsp. Cream of Tartar

·         12 Tbs. Sugar

DIRECTIONS:

FOR PIE FILLING:

In a saucepan, combine sugar, cornstarch and salt.  Gradually stir in milk.  Cook and stir over medium heat until bubbly.  Cook and stir 2 minutes. 

Stir a small amount of the hot mixture into the slightly beaten egg yolks.  Blend together, and mix back into the hot mixture.  Cook an additional 2 – 3 minutes, stirring constantly to avoid burning.  Remove from heat.  Add butter and vanilla and stir in until butter is melted.  Allow to cool slightly and add Heath bar pieces, stirring until well blended.  Pour mixture into pie shell.

FOR MERINGUE TOPPING:

Beat egg whites with vanilla and cream of tartar until soft peaks form.  Beat on high speed with an electric mixer.  Gradually add sugar, beating in until stiff and glossy peaks form and all sugar is dissolved.  Spread meringue over hot pie filling, sealing to edge of pie crust.  Bake at 350 degrees for 12 – 15 minutes, or until meringue is golden brown.

DUTCH BLACKBERRY CREAM PIE (BRAMDEN COUPE)

DUTCH BLACKBERRY CREAM PIE  (BRAMDEN COUPE)

Growing up in Western Michigan, particularly in communities such as Holland, Zeeland, Grand Rapids, etc., chances are good you experience one of 2 things:

1.       You’re Family is Dutch, has roots or family members still living or have lived in The Netherlands, or have some link in your heritage to this proud people.

2.       You’re not.  And you will probably be assimilated courtesy of the amazing food we have a tendency to make.  Examples include, but not limited to:

1. Netherlands Reformed, Reformed, or Christian Reformed Church Coffee Hour Baked Goods.
2. Anything from Arnie’s Bakery or Russ’ Restaurants.
3. Store bought treats from VanderVeen’s Dutch Store or even Meijer’s (yes, that’s correct.)

I’m not going to sit here and give you a Masters Degree Dissertation or extoll the virtues, highlights, or foibles and idiosyncrasies of this proud people.  Frankly, we don’t have time, and I didn’t go to Calvin College.  Instead, let me give you a little background on this fantastic, yet challenging pie.

So, if you’re not in the know on these things, I come from said “Dutch Enclave”, Grand Rapids, Michigan.  And if we know anything, it’s baked goods.  Some recipes are made regularly and left in a Tupperware container for general consumption by your household, and others, are made for special occasions.  Some Dutch family favorites are so special, they some members of the family have only eaten it once or twice in their lifetimes due to the complexity of the recipes, rarity of the ingredients, or are just so time consuming that once it’s done, you’ll never want to do it again.  THIS is one of those pies.

Bramden Coupe, or in English – Dutch Blackberry Cream Pie, is one of those recipes where you look at it and think “Hmm, I can slap that together in a weekend!  No problem.”  Don’t.  This one’s a bit of a challenge.  Now, for most who know me personally, I’m not afraid to try new things in the kitchen.  I mean, come on!!  I just made marshmallow from scratch and a nearly flawless meringue for the 2^nd time in my life.  So, of course I had to try said pie.  I did.  Twice.  And both times in FAILURE.

And Then….Success!

The moral of the story is this:  DO NOT allow yourself to be beaten by a pie.  If and when it doesn’t work out, you stop, look it over, review the process of putting it together, consult with your experienced friends, and try it again.  Which is exactly what I did.  And THIS TIME….WON!!  Apparently, the motto of The Netherlands – “Je Maintiendrai,” or in English, “I Will Maintain,” rubbed off somewhere along the line.

DUTCH BLACKBERRY CREAM PIE  (Bramden Coupe):

·         1 9inch Baked Pastry Pie Crust

Blackberry Cream Layer:

·         2/3 Cup Water

·         2 Envelopes Unflavored Gelatin

·         ¼ Cup Sugar

·         3 Tbs. Lemon Juice

·         2 Cups Fresh Blackberries  (or 1 10oz. Package of Thawed Frozen in Syrup)

Blackberry Puree Layer:

·         1 Cup Sugar

·         3 Tbs. Cornstarch (Arrow Root may be substituted)

·         3 Tbs. Water

·         2 Tbs. Port Wine (or Sherry)

·         2 ½ Cups Fresh or Frozen Blackberries, divided

Whipped Cream Topping:

·          1  Half-Pint of Heavy Whipping Cream

·         2 Tbs. Powdered Sugar

DIRECTIONS:

Bake pastry pie shell in advance.  Allow to cool fully before filling.

Blackberry Cream Layer:

In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and blackberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.  Gently fold cooled raspberry mixture into whipped cream. Pour into pie pastry and refrigerate until set.

Blackberry Puree Layer:

In a small saucepan, combine sugar and cornstarch; stir in water, port wine, and 1 1/2 cups blackberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl and refrigerate until chilled. Spread chilled topping over cream filling.  Return to refrigerator to allow to cool further and set for 30 minutes.

Whipped Cream Topping & Garnish:

In a mixing bowl, combine half-pint of heavy whipping cream and 2 Tablespoons of powdered sugar.  Beat at high speed until stiff peaks form.  Transfer into a piping bag with tips and make rosettes around pie edge, garnishing with reserved fresh blackberries, or decorate in your own desired method OR dollop by the spoonful if interest or piping materials are not of interest.

CHOCOLATE S'MORE PIE

CHOCOLATE S’MORE PIE

Continuing on with what seems to be my unintentional “tastes of summer” theme, one of the definite summer memories of many seems to be camping, bonfires, or cook-outs.  Now, despite all the differences of these three activities, the one commonality that seems to hold true is people’s love of S’mores – those delicious, fire-side treats of 2 graham crackers with a piece of milk chocolate and a large flame toasted marshmallow in between.  It’s a very hard flavor to replicate from the real thing, but that was challenge enough to make me look into trying to find a decent alternative that wouldn’t require starting a camp fire.  In my living room.  In August.  Because, let’s face it:  I like my furniture. 

I had the opportunity this past week to get together for a Wednesday night gathering at the beautiful home of one of my dear friends and an incredibly gracious hostess.  Naturally, I had to bring a pie.  So, knowing the company I’d be spending time with, I knew chocolate should be involved.  Let’s just say that this pie was well received, and a few more “choice” names were suggested.  I’ll leave you to imagine what some of the proposed names might have been!

NOTE:  This pie is NOT a slap-together & run out the door pie.  It takes some time, and some special equipment like a candy thermometer for the from-scratch marshmallows.  Be prepared to give this recipe not only some time to prepare, but also a little patience.

CHOCOLATE S’MORES PIE:

·         1 9 inch Graham Cracker Pie Crust  (pre-packaged may be used)

Chocolate Filling:

·         7 Oz. Bittersweet Chocolate (shoot for a 60% Cacao), finely chopped

·         1 Cup Heavy Cream

·         1 Egg, room temperature

Marshmallow Topping:

·         1 tsp. Unflavored Gelatin

·         1/2 Cup Cold Water

·         3/4 Cup Sugar

·         1/4 Cup Light Corn Syrup

·         1/2 tsp. Vanilla Extract

·         Vegetable oil for greasing

**You Will Need a Candy Thermometer for the Marshmallow Step**

DIRECTIONS:

In advance of this recipe, either make or purchase a 9 inch graham cracker pie crust.  If baking one, allow crust to cool thoroughly before using.

FOR CHOCOLATE CREAM FILLING:

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. IF the filling appears slightly raised or domed, yet firm, this is also a good sign.  Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

FOR MARSHMALLOW TOPPING:

Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

FOR BROWING/CRISPING TOPPING:
Preheat broiler to medium or high setting.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown.   **NOTE:  THIS WILL GO RATHER QUICKLY.  BE SURE TO WATCH PIE CAREFULLY!  Cool pie on a rack 10 minutes.

Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.