1 cup heavy cream
1/4 cup cold water
1 package unflavored gelatin
6 oz orangejuice concentrate frzn
8 oz cream cheese, softened
3/4 cup confectioners' sugar
2 tsp vanilla extract
2 tbsp grand marnier
9 to 10 graham cracker crust
1 orange slices for garnish
Directions
Put the cream into a small saucepan over high heat.
Just before it comes to a boil, put the cold water
into a blender and sprinkle in the gelatin, where it
should stand for a minute or so. Add the boiling
cream to the blender, process on low until all of the
gelatin has dissolved (2-3 min.).
Add the concentrated orange juice, cream cheese,
sugar, vanilla, and Grand Marnier; process until it is
all well blended. Chill for 15 to 20 minutes; pour
into the crust and chill until it firms up. Garnish
with orange slices or whole raspberries, strawberries,
or blackberries and serve.
From The Travelin' Gourmet Cookbook
Servings: 6 servings
Key Orange Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is possible to follow the history of written recipes far back into antiquity, at least as far as the Egyptians, and possibly even further. In practice though, sadly, these ancient cook books were just primitive pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to food historians is a collection of tablets in ancient Sumerian which recount 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 tried it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also recounts how the ancient chefs were skilled in the use of many spices and herbs, including a few you will know like basil, mint and dill. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the holy land, such as parsley, basil and rosemary. These new culinary innovations prompted an outbreak in manuscripts on food, the majority of which still exist in academic collections. For the centuries that followed, the powerful and wealthy houses competed with each other to serve up the best banquets, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, cook books are in high demand, due to better eduction, more free time and having more money to spend. |
We hope you enjoy this Key Orange Pie recipe.
