Wednesday, April 25, 2012

Fat Bottom Pie

This is the first recipe in my revamp series. The original recipe is called Black Bottom Pie and was featured in Cooking Club of America magazine in August/September 2003 originally. I renamed my version because this pie is so yummy I will have a fat bottom if I keep eating it.  It featured a graham cracker crust with a decadent chocolate ganache layer topped with a raspberry mousse layer.  My version is almost the same I just tweaked the crust to be gluten free simplified the mousse and changed the alcohol used.


1/2 cup almond meal
1 cup crumbled Pamela's Butter Shortbread cookies
2 Tbs sugar
1/2 cup butter melted
1/2 tsp almond extract

Chocolate Ganache

1 1/2 cup chocolate chips
1/2 cup heavy cream
1/4 cup Monti's Cellar After Dinner ~ Chocolate Raspberry Port 
(OK I am gonna stop here for a second i found this wine locally but you could use any sweet wine you love or 1 1/2 Tbs of liqueur or raspberry syrup as the original recipe calls for)

Raspberry Mousse

1 12oz package frozen unsweetened raspberries ( sweetened can be used and your mouse will be slightly sweeter. I wanted a less sweet finish for topping of the chocolate layer)
1 Tbs Monti's Cellar After Dinner ~ Chocolate Raspberry Port (or what ever you used in the chocolate no need to reduce amount for liqueur or syrup though)
1 packet of plain gelatin (not jello or flavored boxes I use Knox you get 4 packets in the box)
2 cups heavy cream
2 Tbs sugar

Preheat oven to 350. pulse cookie crumbs, almond meal, and sugar in food processor to combine. and butter and almond extract and pulse until evenly mixed. Press into bottom and sides of 9 in. pie plate (or tart pan like original recipes calls for) and bake for 8-10 minutes. crust should be slightly darker and butter glossy.

If you are using wine for the chocolate layer put it in small sauce pan on medium heat and reduce to 1 1/2 tablespoons. (no need to measure it should be half the original amount and slightly syrupy) If you use liqueur or syrup add to pan no need to reduce. Add cream to pan and whisk to thoroughly blend then add chocolate and whisk over heat until smooth and all of the chocolate is melted.

 Pour chocolate into baked crust and smooth out. Allow pie to cool thoroughly. Meanwhile puree raspberries and strain through fine sieve to remove seeds. combine puree and wine or liqueur in a sauce pan and sprinkle gelatin on top. Allow gelatin to sit for a couple minutes to bloom or soften. Heat mixture over medium heat for about 3-5 minutes until it is warm and the gelatin has completely dissolved. Pour mixture into a mixing bowl (I used my stand mixer so i poured it straight into there) Use and ice bath or sink of cold water to quickly cool mixture. This simply means place the bowl in the water but do not allow water to get into the bowl and stir until it is cool to the touch and slightly jelled. Using hand or stand mixer start to beat raspberry mixture and add sugar. Slowly add cream and beat until mixture is fluffy and has stiff peaks like whipped cream. Pour mixture over chocolate and refrigerate at least 2 hours until firm.

Now many culinary gurus would lead you to believe cream will only whip if conditions are perfect and my technique goes against this belief. If you have a phobia the cream and sugar can be whipped separately and folded into cooled raspberry puree.  This is the method the original recipe used.

This is the pie half eaten and 3 days old and still so yummy I can't wait for dessert.

Recipe Revamp Project

OK this is my last post for today probably. If you are a foodie like me you may have that collection of food magazines you are to afraid to toss because it may contain a recipe you might need later. Well the husband and i spent hours clearing clutter and decided that 80% of each issue is useless ads or article i won't read again so i clipped all the recipes i liked whether they were gluten free or not. Now i have decided to have Julie and Julia (ish) experiment. i am gonna work my way through these recipes with the goal of revamping and gluten freeing them as i go. I will be posting info on the original recipes as available and my revamped versions on here. If a recipe doesn't pass the family test (i.e my family does not like it) then it will be released from my growing collection.


So in search of new favorite spots I came across Friesenburgers on the find me gluten free app. The website is about as impressive as the location but you never know when a rock maybe a diamond so the hubby and set out to have lunch.
 I am so glad we did because this was one of the best burgers I have had since going gluten free. i have dreams of gourmet burgers but always end up eating mine with a fork and knife because buns are not an option or they fall to crumbs after 2 bites but not here.

Gluten Free Apps

Well I finally embraced the techno savvy world of smart phones and apps. I have to say my favorite app besides angry birds is called Find Me Gluten Free. This App was a life saver during the move driving cross country it saved hours of pre-planning locating stops where food would be available. I just open the app and bam it tells me everything close by my location. While this app relies heavily on big chains it also has the option for people to add places that you may not know about. Each entry includes links to the website and/or menu if available and gives people the chance to post a review on their experience there. it is also endorsed by the Celiac Diva now . If you do not have a smart phone you can access their database right from the website. I urge everyone to check this app out. OH THE BEST PART IS IT FREE but definitly and app I would pay for.

back on track finally

So I have finally moved and am now settled in to my new house and ready to get my blog back on track. I have many exciting ideas for posts including restaurant reviews, new product reviews and a whole segment of revamping recipes. I also plan on getting into menus centered on a theme or ingredient and hope to get Mel super involved. I want to take a second to congratulate her on the stellar weight loss she has seen last time I talked to her she was in the 180's and that is amazing. I have known Mel for 10 years and this the best she has ever looked or felt all because she saw merit in how it helped me feel better. Weight loss was not her goal but has been a great bonus.