Tuesday, August 2, 2011

Blogger Birthday!

Margaret just joined the rest of us in the "really f-ing old" club.
We drank, we ate, we danced...a lot.

Food included:
Pulled pork sandwiches (all I know about this is that Val had to get up at 5am to start smoking the pork. The things we do for Mags....)
Grilled tofu and vegetable kebabs
Gin and Tonics
An epic dessert spread, including red velvet cupcakes, lemon raspberry cupcakes and I made a pie!

Go big or go home here at KDP. Photo by Michael Partlow

Peanut Butter Honeycomb Pie (Adapted from Bon Appetit)

9 Graham crackers, crushed
1/4 c packed light brown sugar
1/4 tsp kosher salt
1/8 tsp nutmeg
6 Tbsp butter, melted

-Preheat oven to 325.
-Throw graham crackers, sugar, salt and nutmeg in a food processor, grind it all up.
-Put crumb mix in a bowl, add the butter and stir to blend.
-Pack the crumbs onto the bottom and up the sides of a 9in pie/tart pan.
-Bake until golden brown, about 15 mins. Let cool

8 large egg yolks
12 Tbsp sugar
1 1/2 c whole milk
1 vanilla bean, split lengthwise
3/4 c butter, room temperature
1 c creamy peanut butter
2 Tbsp powdered sugar
1/2 tsp salt

- Mix yolks and 6 Tbsp sugar in the bowl of a mixer/food processor. Beat at high speed until ribbons (I'm not sure what that means either) form, about 2 mins.
- Combine milk, the rest of the sugar and the vanilla bean (scrape the seeds into the milk, then add bean)  in a large saucepan, bring to a boil dissolving the sugar. Remove the bean.
-With the mixer running, add the hot milk to the yolk mixture, scrape it all back into the sauce pan. Clean the mixer bowl.
- Bring the custard to a boil, whisking constantly. When it boils, remove from heat and whisk vigorously for 1 minute. Admire your new whisking guns.
- Return custard to mixing bowl, mix on high until cool, about 4 minutes.
- Mix in the butter, 1 Tbsp at a time, add peanut butter, powdered sugar and salt. Beat to blend.
- Pour custard into the cooled crust, chill to set about 2-3 hours.

1 1/2 c sugar
3 Tbsp corn syrup
1 Tbsp honey
1 Tbsp baking soda

- Line a baking sheet with parchment paper or foil.
- Combine sugar, corn syrup and honey in a LARGE (very important) sauce pan. Stir over medium-low heat until sugar dissolves. Increase heat to high, bring to a boil. Cook without stirring, just swirling the pan until the sugar turns pale amber.
- Add the baking powder (heads up, it's going to foam like no other), quickly mix to blend and then pour over prepared sheet. Do this as fast as you can.
- Let sit until cool, about 20 mins.
- Hit candy with the handle of a knife to crack into pieces.

1/2 c bittersweet chocolate chips
2 1/2 Tbsp butter
1/4 c roasted, salted peanuts

- Stir chocolate and butter in a bowl, set over a saucepan of simmering water (double boiler style) until melted and smooth.
- Drizzle some of the chocolate over the peanut butter filling, making a circle in the middle.
- Pile the honeycomb and peanuts over the chocolate, drizzle the rest of the chocolate over.

- Show it off: make new friends, fix broken relationships, solve world peace. It's that good.

Couple of things:
-It's really really sweet. Maybe a little too sweet for my taste. Next time I'm going to decrease the amount of sugar.
-Keep it in the fridge until right before you serve it. Otherwise it turns to soup and you must communally consume it with spoons. Like so:

Growing up, on every Saturday morning the sounds of Car Talk over powered every room in the house. My dad would (and still does) turn on every radio available, so he wouldn't miss one second of Click and Clack.
Even though I don't have an affinity or understanding of cars, I still continue that tradition of listening to Car Talk, on the rare occasion that I'm awake and moving that early. And no, I don't download the podcast, I'm old school with my Car Talk.

And anything that is cool enough to be on Arthur is solid in my book. 

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