1 envelope unflavored gelatine
2 tbsp cold wuter
1/2 cup thick applesauce
3/4 cup sugar
1/4 tsp salt
1 package (8 oz.) marshmallows
1 1/2 cup whipping cream
1/4 cup lemon juice
1 baked 9 or 10-inch pie shell
1 few drops green food coloring
3 drops peppermint extract
Directions
Light ans airy as spring itself! The glistening apple garnish puts
this billowy pie in the glamour class.
Minted Apple Slices
Soften gelatine in cold water. Heat applesauce, sugar, salt, and
marshmallows over low heat, stirring frequently until marshmallows
melt. Remove from heat and add softened gelatine to hot mixture,
stirring until dissolved. Chill until partially congealed. Beat until
fluffy. Beat whipping cream until fluffy. Add lemon juice gradually
and beat until stiff. Fold into beaten gelatine mixture. Pour
one-half of mixture into baked pastry shell. Tint remaining filling
light green with few drops green food coloring and add peppermint
extract. Spoon green layer carefully over light layer. Chill until
congealed. Garnish top of pie with Minted Apple Slices. Serve.
Minted Apple Slices: Core and pare 2 medium firm apples. Cut each
into 8 or 10 slices. Combine 1 cup sugar, 1 cup water, 1/2 teaspoon
peppermint extract, and few drops green food coloring in pan. Bring
to boil and add apple slices. Simmer until apples are transparent,
about 5 minutes, turning once. Cool in syrup. For a sophisticated
touch, add 2 tablespoons creme de menthe to the syrup as it cools.
Drain apples on absorbent paper. Arrange on pie.
Servings: 6 servings
Mint Blossom Pie (With Minted Apple Slices) Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is quite possible to track the history of written cooking instructions back into the far past, in truth as far back into history as early Egypt, and quite possibly further than that. Having said that, generally, these old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. He also describes how the ancient cooks used a wide range of aromatic flavours, including some familiar names such as thyme, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new foods and spices caused a torrent in recipe books, some of which are kept safe in private libraries. During the next few hundred years, the rich families of Wesstern Europe tried to serve the most extravagent meals, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications are increasing in popularity mostly as a result of better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mint Blossom Pie (With Minted Apple Slices) recipe.
