Thursday, July 28, 2011


I am posting pictures of some recipes I recently used at a luncheon. The chicken cantaloupe recipe was featured on July 20th blog: Triple Digits. The Berry Sorbet was posted May 30th: Backyard Recipes and Black Bottom Pie has been revised and I am posting it with changes. I am also including a Caesar Salad recipe which is very easy with few ingredients.
All perfect for summer entertaining.
Black Bottom Pie
  • 1 package Nabisco chocolate wafers
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 stick melted butter
  • 1/2 cup chopped pecans
Preheat oven 375 and use a glass pie pan
Process cookies in food processor until fine, add sugar and melted butter
Pat crumbs into a pie pan
Press pecans into crumbs
Bake 12 minute-cool completely before adding filling
Filling Ingredients:
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 cup cornstarch
  • 1 tsp. espresso powder
  • 1/2 tsp. salt
  • 3 cups milk divided
  • 2/3 cup bittersweet chocolate chips
  • 4 egg yolks
  • 1 TB butter
  • 1 TB. vanilla
  • 2 TB. Kahlua
  • Combine 1 cup sugar, cocoa powder, cornstarch, espresso, and salt in a saucepan
  • Whisk in 2 cups of milk (I did put this mixture in a blender and then back into a saucepan)
  • Cook over medium heat till thick about 6 minutes be sure to stir constantly with a wooden spoon
  • Remove heat add chips
  • Whisk yolks and remaining 1 cup of milk and blend into chocolate mixture
  • Bring to boil and simmer 3 minutes
  • Off heat stir in 1 TB butter, vanilla and Kahlua
  • Cool and pour into crust and cover with wax paper
  • Needs to be chilled overnight to set for easier cutting
  • 1-1/2 cups heavy cream
  • 1/8 cup powdered sugar
  • Chill beaters for a few hours then beat cream and sugar when stiff add 1 TB. Kahlua
  • Add topping to each pie slice garnish with chocolate shavings
Caesar Salad
  • 1 bottle of prepared creamy Caesar salad dressing mix
  • 1 small package of mixed greens or baby spinach leaves with trimmed stems
  • Parmesan cheese
  • toasted pine nuts about 1/2 cup
  • 4 cups cooked chicken
  • 2 cups cooked drained pasta shells
  • Mix 1/2 package of greens, chicken, cooked pasta and enough dressing just to moisten ingredients
  • Add I cup grated Parmesan cheese
  • Mix in toasted pine nuts
  • Chill for several hours

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