Text 8712, 65 rader
Skriven 2011-03-23 09:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: grapes 111
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 JW> All the women in my family enjoy them like that, and seedless green
 JW> grapes the same way. Me, I'm not so enthusiastic about small frozen
 JW> fruits.

This discussion is giving me a hankering for frozen blueberries.
Of course, I'm not in a position to find any, being in beautiful
Newark, New Jersey, where it is snowing and taxis are not to be
found (let alone airplanes).

 JW> The people I wish to see the most are in towns not well served by
 JW> air. They are in a triangle in rural Alberta bounded by Edmonton,
 JW> Peace River and Fort McMurray. I may end up somewhere in the
 JW> middle, say Athabaska. Not right away but when I retire.

Wait a second. Wanting to see people and wanting to live
amidst them are two different things!

 ML> One mile high pie I was served was a strawberry cream
 ML> with a plain meringue topping. I think it's the tall
 ML> white aspect that defines the mile highness.
 JW> Yep. That and a generous amount of filling. The blueberry-lemon is
 JW> the "jazz" part.

Here's the only jazz pie that I could find:

Chocolate Banana Jazz Pie
cat: dessert, celebrity
servings: 8

1 envelope unflavored gelatin
1/4 c cold water
6 oz semisweet chocolate
1 1/2 c whipping or heavy cream
1/3 c sugar
2 Tb butter or margarine
2 Tb unsweetened cocoa powder
2 ts vanilla extract
1 recipe Cocoa Graham Cracker Crust (instructions follow)
4 bananas, sliced

In a blender, sprinkle unflavored gelatin over cold water.
Let stand 2 min.

Heat chocolate, 1/2 c cream, sugar, butter, and cocoa over low
heat, stirring occasionally, until melted. Stir in vanilla.

Add mixture to blender; process at low speed until gelatin is
dissolved, about 2 min. Pour into bowl, chill until mixture
mounds, about 1 hr.

Beat remaining 1 c cream until stiff. Fold into chocolate
mixture. Spoon 1/3 chocolate mixture into prepared crust.
Top with half of the bananas. Repeat layers, ending with
chocolate. Garnish, if desired, with additional whipped cream.

To make the Cocoa Graham Cracker Crust: In a bowl, combine
2 c graham cracker crumbs, 1/2 c melted butter or margarine,
1/2 c unsweetened cocoa powder, and 1/2 c sugar. Press into
9" pie pan. Bake at 375F for 8 min; cool on wire rack.

Emeril Lagasse, Orlando Sentinel

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