Saturday, January 7, 2012

Whipped Cream

Once you make this yourself you'll never go back to that nasty air puffed drivel.


First pour your whipping cream into the mixer and start it a mixing on hight.  Wait until it starts whipping up and then add vanilla to taste and sugar to taste. 

When adding sugar it is imperative that you sprinkle it in VERY slowly.

If you don't your sugar will fall to the bottom and will not be incorporated. 

Don't over whip the cream or it may fall and you will get butter, but that shouldn't happen unless you walk away and leave the mixer on high for several minutes.  If that happens you'll have to start over but at least you'll have some delicious butter and sweet vanilla buttermilk.

Now that you're an expert whipper, you'll never go back to the air whipped nasty at the coffee shop, which in all honesty is fine for coffee but not suitable for pie.

Key Lime Pie with Raspberry Sauce

I never knew how many people love this stuff until I started making it.

I had heard of KLP but never really seen any that looked good enough to try.  They were all green and slimy and think looking which dissuaded me trying them, so I thought I would look into it for myself.

The first thing I learned is that KLP is made with key lime juice, now a key lime is different from a persian lime in that it is much smaller, less juicy, and more expensive.  I have made pies with both and can not tell the difference.  If you can good for you, don't eat my pie, but we can both agree KLP should be yellow.  Yes I said yellow, that is because a bowl of lime juice is yellow and not green. If I am presented with a green KLP I will turn my nose, or at least give the maker an education so they can stop embarrassing themselves, and picking people with food coloring.

I also learned while living in Kodiak, Alaska that you can make this pie with equal results using your everyday lemon if limes are unavailable.

Folks are often surprised by how easy this pie is to make.


6-8 Persian Lime, or a bag of Key Limes
2 cans sweetened condensed milk
6 egg yolks
1 box of Graham crackers

First Let us start off with making the crust, an easy task.  You can buy your Graham crackers already crusted but I prefer to do it myself with the KitchenAid.  I used to smash them in a plastic bag, but always ended up with lumps and broken bags leaking crumbs.  With the KitchenAid food grinder I get perfect powder every time.

Here is another horrible thing when dealing with Graham cracker recipes. No one ever clarifies what they mean.  Well when I say you need 25 of these for a crust you know what I mean.  Yes, 25 is a lot, but you don't want your crust to be too thin.

 Now comes the butter.  I like to use a stick and a half for each crust. 

 Melt your butter (by cutting it into small chunks first, so it doesn't explode in the microwave) and pour it in the crumbs.

 Mix it until it looks like this.

 Shape is until it looks like this.

Set your crust aside and prepare to smash some citrus.
This is how I do it.  I used to just squeeze the lime, but this is much faster and less work.  Plus I get to use the the RedHead.

Ta Daaa! A whole effortless bowl

Now for the filling.

Crack your eggs in a bowl and then pull the yolks out and put those yolks in with the sweetened condensed milk, or separate however you want.

I know, there are more than six eggs but I'm making more than one pie.

Now whip them into one delicious liquid. After they are combined pour your lime juice in and watch the acidity of the lime curdle the sweetened condensed milk.  Don't resist the urge to taste it, I always do and I am yet to die.

Now pour this into the crust, put it in a preheated oven of 350F for 20 minutes, and chill before serving.

The Great Dr. PhD told me of a storied sauce he likes to top his pie with. RASPBERRIES!

You need sugar and raspberries you figure out the rest.

Put it on the pie and enjoy, or top with whipped cream.  You can see that post for making it yourself.  If you put store bought whipped nasty on your pie don't ever read this blog again, it's over your head

Mexican Deviled Eggs

Insert mexican hat dance.

How did I end up with "Mexican" deviled eggs?  Well, we have had "Mexican" food for Thanksgiving for the past few years.  I look forward to Satanic Eggs each fall, but realized that without traditional Thanksgiving food I was stuck, so this year I decided to slip them in.  I went to the interweb and looked for a recipe and found lots of recipes that contained everything for regular Satanic Eggs with the addition of jalapenos.

I wasn't surprised by the laziness of these recipes so I made my own.

FIRST boil a load of eggs, peel, cut in half, and remove yolk.

Now mix the yolks in a bowl with the follwoing.

minced onion
minced cilantro
Valentino or Chalula sauce
Sour Cream
Chile Powder
minced tomato
minced garlic

Next take one pickled jalapeno and place it in the hollow egg white.  Then fill the egg with the yolk mixture.  Don't tell your guests of the jalapeno, because it makes for great conversation.  Put a big fat black olive on top.  Finally sprinkle with paprika and cayenne pepper.  Again, no need to mention the cayenne pepper.