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 prove the history of written cooking instructions back into ancient history, in fact as far as the early Egyptians, and possibly even further. In practice though, sadly, these old recipes were just basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe found, according to historians are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, we have two books dating from the 1300s : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is served today, but rather recipes for the types of meals prepared for the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as basil and rosemary. The introduction of these new tastes created an outbreak in recipe publications, some of which are now in private collections. For the centuries that followed, the rich families of the West strove to lay on the most exotic banquets, and as a result cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes to help cooks of their time. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Mint Blossom Pie (With Minted Apple Slices) recipe.
