GIRDLEBUSTER PIE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h38m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the biscuits with the 3 ounces of the soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 9-inch (23cm) pie plate or flan dish. Form a lip of biscuit dough a little higher than the plate or dish if you can. This process takes patience as you need, ideally, to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about 1 hour so it gets really hard. In the meantime, let your ice cream soften, in the refrigerator, just until it can be scooped. Spread the ice cream into the hard biscuit-lined dish to form a layer. Then cover in cling film and return to the freezer.
- Put the syrup, sugar, remaining 3 ounces of butter and the salt, if using, into a saucepan and let it melt over low to medium heat, before turning it up and boiling for 5 minutes. Turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then remove from the heat and let cool. Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with cling film again.
- When ready to serve, remove the pie from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie leftover, slip it quickly back into the dish and return, covered with cling film, to the freezer.
GRASSHOPPER PIE - NIGELLA LAWSON
Saw this on TV prepared by Nigella Lawson. I made it for a Halloween party where it went down a treat. I've made it a few times since and always had good feedback. Wanted to submit it here to save me searching the web for the recipe every time. (Sadly I'm not very organised and misplace my copy every time I print it off) You'll need a deep 25cm fluted tart tin with loose base to make the pie in.
Provided by K8tee
Categories Pie
Time P1D
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Take out and set aside 1 biscuit.
- Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
- Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
- Melt the marshmallows in a saucepan with the milk over a gentle heat, once the milk starts to foam (not boil) take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
- Pour the mixture out of the saucepan into a heatproof bowl, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
- Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.)
- Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and gently mix inches (remember earlier warning re over whisking!).
- Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
- Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.
- The pie can be made 1-2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3-4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.
QUICK GRASSHOPPER PIE
My family looks forward to this fluffy pie every Christmas. No one can resist the combination of refreshing mint and luscious chocolate. Plus, the six-ingredient recipe is a snap to prepare-and the pretty pastel green color is festive for the occasion.-Lindsey Dorn, New Glarus, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine 1-1/2 cups wafer crumbs and butter. Press into an ungreased 9-in. pie plate. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack., In a large heavy saucepan, combine marshmallows and 2/3 cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in creme de cacao and creme de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened., In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight.
Nutrition Facts : Calories 428 calories, Fat 29g fat (17g saturated fat), Cholesterol 87mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GRAVLAX BY NIGELLA LAWSON
This is Nigella Lawson's version of Gravlax, which is slightly different from those already posted here. I made this for the first time for our Christmas Eve Buffet last year and five of us devoured it by the end of the night! Cooking time is the 2-3 days of sitting time in fridge.
Provided by CulinaryQueen
Categories High Protein
Time P2DT10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly. (I used a 9X13 baking dish).
- Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.
- Spread the mixture over the salmon to cover completely.
- Sprinkle the dill over the mustard paste. Press onto the paste so that no salmon flesh is visible.
- Carefully turn the fish over so that the skin is now facing up.
- Cover the dish with cling film/plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish. Repeat the process with another layer of cling film.
- Apply weight to the top of the fish to press it down into the dish, using filled jars or cans or any other weights.
- Transfer the fish to the fridge and leave for 2-3 days. (I did mine for the full 3 days).
- At serving time, remove the fish to a cutting board, skin-side down. Brush off the dill from the salmon.
- Using a sharp knife, carefully cut very thin diagonal slices of the salmon.
- Place on a serving dish and enjoy.
- Any remaining can be wrapped in cling film and refrigerated.
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