Recipe: Heavenly Pie

From Denny: This old recipe, retweaked for vegan, comes to us from the wonderful 101 Cookbooks site. To read about where she found it and the journey it took to you just click on the title link. Here is the link to purchase the cookbook at a reduced price from Romancing The Chocolate blog's Amazon store, go here:

"Heavenly Pie Recipe Adapted from Country Wisdom and Know-How. Instead of running this recipe verbatim (like I normally might), I've tweaked a few of the ingredients, added some notes. Serve this pie well-chilled."

2 cups well-crushed graham crackers

1/3 cup melted butter

2 tablespoons honey

8 ounces cream cheese, softened

8 ounces organic silken tofu

1 large egg

6 ounces carob or chocolate chips, melted

1 teaspoon vanilla

Greek yogurt (sweetened a bit, optional for serving), in place of whipped cream

Directions:

To make the crust make combine the cracker crumbs, butter, and honey. Press into a 9-inch pie pan. I gave this mixture a whirl in the food processor to bring it all together and work out and chunks of cracker.

In a food processor, or with the mixer at medium speed, blend together the cream cheese, tofu, egg, chocolate, and vanilla. Scrape down the sides once or twice. Blend until filling is very smooth, with no visible lumps.

Spoon the filling into the pie pan and bake at 350F degrees for about 30 minutes (when I went to 35 minutes I started seeing fissures in the filling). CHILL COMPLETELY BEFORE SERVING. Serve with a dollop of sweetened yogurt or whipped cream (if desired).
Makes one pie. About 12 servings.

Recipe: Black Bottom Pie

From Denny: Now here's a favorite in Southern homes! The calories are a lot less than most desserts that chefs are making in their restaurants. Chef desserts run in the 600 - 900 calorie range whereas this little gem comes in at 332 for a generous slice. Give this classic a try! The description is awesome!

From: Atlanta Journal-Constitution

"Elizabeth Wilson, an Atlanta-born writer who lives in Stone Mountain, says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant. Atlanta cooking teacher Virginia Willis, who tested the recipe, says: "The chocolate layer, or black bottom, is very similar to a firm ganache, normally made from heavy cream and chocolate. . . It's rich, thick and slightly dense. The rum-flavored layer is spongy and light, and not very sweet. The combination, especially with the pillow-soft layer of whipped cream, is not only visually stunning, but a textural explosion in the mouth."

Hands on time: 30 minutes
Total time: 1 hour and 30 minutes
Serves: 2 (9-inch) pies, 6 to 8 slices each

Ingredients:

1 cup granulated sugar, divided

1/4 teaspoon fine-grain salt

2 tablespoons cornstarch

3 large eggs, separated (see note)

2 cups whole milk

5 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

2 prebaked pie crusts or chocolate cookie crusts

1/4 cup cold water

1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin

1/2 teaspoon dark rum or rum-flavored extract

1/4 teaspoon cream of tartar

1 cup heavy cream, well-chilled

Sifted cocoa, grated chocolate or cacao nibs, for garnish


Instructions:

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Nutrition:

Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium."

Recipe: Black Bottom Pie

From Denny: Now here's a favorite in Southern homes! The calories are a lot less than most desserts that chefs are making in their restaurants. Chef desserts run in the 600 - 900 calorie range whereas this little gem comes in at 332 for a generous slice. Give this classic a try! The description is awesome!

From: Atlanta Journal-Constitution

"Elizabeth Wilson, an Atlanta-born writer who lives in Stone Mountain, says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant. Atlanta cooking teacher Virginia Willis, who tested the recipe, says: "The chocolate layer, or black bottom, is very similar to a firm ganache, normally made from heavy cream and chocolate. . . It's rich, thick and slightly dense. The rum-flavored layer is spongy and light, and not very sweet. The combination, especially with the pillow-soft layer of whipped cream, is not only visually stunning, but a textural explosion in the mouth."

Hands on time: 30 minutes
Total time: 1 hour and 30 minutes
Serves: 2 (9-inch) pies, 6 to 8 slices each

Ingredients:

1 cup granulated sugar, divided

1/4 teaspoon fine-grain salt

2 tablespoons cornstarch

3 large eggs, separated (see note)

2 cups whole milk

5 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

2 prebaked pie crusts or chocolate cookie crusts

1/4 cup cold water

1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin

1/2 teaspoon dark rum or rum-flavored extract

1/4 teaspoon cream of tartar

1 cup heavy cream, well-chilled

Sifted cocoa, grated chocolate or cacao nibs, for garnish


Instructions:

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Nutrition:

Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium."

Recipe: Chocolate Soup

From Denny: Now this is definitely something I'd like to try - a soup made from chocolate, wow! Beware of the calorie count though; it's a real whopper! Be generous; share this dessert with friends and family! :)

Zuppa di Cioccolato (Chocolate Soup) - from Sotto Sotto restaurant

From: The Atlanta Journal-Constitution and Sotto Sotto restaurant

"From the menu of . . . Sotto Sotto
313 N. Highland Ave., Atlanta
404-523-6678

Q: Please see if you can coax the chocolate soup dessert recipe out of the chef at Sotto Sotto. It's really great, with little bits of crunchy things in it.
-- Lea Nixon, Atlanta

A: If all you think of is minestrone when you think of Italian soup . . . think again. Zuppa di Cioccolato is a rich chocolate soup served as a dessert. Sotto Sotto chef Christian Watson says this heavenly confection is a combination of fine semi-sweet chocolate (the brand he uses is Callebaut, which can be difficult to find locally), hazelnut whipped cream topping, dry roasted hazelnuts and sugared croutons."

Hands on time: 20 minutes
Total time: 30 minutes
Serves: 10

Ingredients:

For the chocolate base: 1 1/2 quarts (6 cups) heavy cream (36 to 40 percent milkfat)

1/2 cup granulated sugar

1 1/4 pounds best-quality semi-sweet chocolate chips

6 tablespoons rum (Virgin Island Rum, a sweet rum, is suggested)

For the baguettes:

10 slices French baguette

Granulated sugar for sprinkling

For the hazelnut cream:

3/4 cup heavy cream

1/4 teaspoon hazelnut praline paste (see note)

For the garnishes:

1 cup whole roasted hazelnuts

Unsweetened cocoa powder

Instructions:

In a medium, heavy Dutch oven, combine the cream and sugar over medium-high heat. Bring to a gentle boil, reduce heat to low and gradually add the chocolate chips, whisking constantly until smooth. Stir in the rum, and whisk again. (The soup base may be adjusted to your desired consistency with additional cream or chocolate.)
Sprinkle the baguette slices with granulated sugar and place in the oven to toast until just caramelized.

In the large bowl of an electric mixer, beat the 3/4 cup cream to soft peaks with the hazelnut paste.

To serve: Place a crouton in the bottom of a shallow soup bowl; pour about 3/4 cup of the soup base over it, sprinkle with roasted hazelnuts, and top with a dollop of the whipped cream. Dust with cocoa powder, and serve at once.

NOTE: Hazelnut paste is difficult to find. Watson suggests substituting Nutella, for a slightly different flavor. Our tester reports it is fine to omit the paste.

Nutrition:

Per serving: 939 calories, 10 grams protein, 86 grams fat (percent calories from fat, 82), 49 grams carbohydrates, 208 milligrams cholesterol, 135 milligrams sodium, 3 grams fiber.

Recipe: Real Man's Cajun Quiche

Traditional Quiche Lorraine version Image by Marylise Doctrinal via Flickr

From Denny: This is a delightful meaty version of how a Cajun would make one of those prissy French quiches. Lots of sausage, hot peppers and cheese, a winner! (no photo from the site)

A quiche is so easy to make and bake and can feed a whole family with a salad on the side too. Great way to use up those little bits of leftovers like meat and veggies. I often have some leftover sauteed red or green bell peppers that I like to include on my omelets or quiches. A little warmed salsa would be a nice finish with this too, complimenting the egg and cheese flavors. Don't forget your hot Tabasco sauce to put on your eggs, Cajun style! :)

From: Andy Steinmann, father of four, of Gainesville, Georgia and published in The Atlanta Journal-Constitution

Hands on time: 15 minutes
Total time: 1 hour
Serves: 6

Ingredients:

1 store-bought or homemade pie crust

1 tablespoon butter

1/2 medium onion, chopped

1/2 pound precooked andouille sausage, sliced 1/4-inch thick

4 ounces pepper jack cheese, grated (about 1 cup)

4 ounces cream cheese, cubed

5 eggs

3 ounces ( 3/8 cup) milk

1 jalapeno pepper, seeded and sliced into rings

Instructions:

Preheat oven to 350 degrees. Line pie pan with crust, crimp edges, prick with fork and prebake for 10 minutes.

Heat butter in small frying pan and saute onion until translucent. Scatter half of sausage over pie crust, sprinkle with half of onions, 1/3 of pepper jack cheese and half of cubed cream cheese.

Repeat order with remaining sausage and onions, another 1/3 of pepper jack cheese and remaining cream cheese. In medium bowl, whisk together eggs and milk. Pour over filling. Top with remaining 1/3 of pepper jack cheese and jalapeno slices. Bake for 45 minutes or until quiche is set and top is golden brown.

Nutrition:

Per serving: 484 calories (percent of calories from fat, 71), 18 grams protein, 14 grams carbohydrates, 1 gram fiber, 38 grams fat (17 grams saturated), 228 milligrams cholesterol, 701 milligrams sodium.