One interesting recipe for lemon pie hit my reader earlier; it was made without gelatin because the author didn't like using animal by-products. (I've not been a fan of Jello since I learned what gelatin was made of...plus having to eat it the few times I've been in the hospital. It always astounded me how they could make something simple taste so nasty) She - the creator of the recipe - mentioned that the pie was not only vegetarian, but kosher. That made me wonder just how many vegetarian Jews there are, but decided I'd save that search for a rainy day.
She had a novel idea for the crust; instead of making one out of a regular pastry dough or one made from graham crackers, she made a crust from animal crackers.
Novel...and ironic, considering it was a vegetarian dessert.
4 comments:
Cute idea for the crust. I've been on a pie kick lately, it's a good way to use up the extra eggs "the girls" have been providing us with. I was blown away how delish a from scratch a coconut cream pie was.
I'm not a big fan of coconut; when I was a little boy, my folks used to give us an assortment of edibles for Christmas as a special treat (along w/ reg. presents, of course)Under the tree on Christmas morning would be exotic nuts, a pineapple and a coconut or two.
I got up in the middle of the night to check out my gifts and decided I'd eat one of the coconuts. Took it out to the garage, got a hammer and cracker 'er open. I drank the milk and ate the entire thing (started to save part of it for my sisters, but thought 'in for a penny, in for a pound')
Remember when Tom Hanks says in Cast Away "People don't realize coconut is a natural laxative."
Boy, I found that out. Did I ever. To this day, I don't really like it. Oh, I can eat it, just don't like it unless it's a Mounds bar.
I think I've saved a few coconut pie/cake recipes, though. Alton Brown made one on one of his Good Eats shows that *might* tempt me.
Thanks f/ posting, Barb.
"cracked 'er". Early for me.
BTW, the animal cracker crust was made just like a graham cracker one. She put an egg wash on it before baking it and said the big secret to a great crust was really packing it down in the dish and along the sides, starting with the sides first. Sounded good to me.
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