Guest Review - Grasshopper Pie

This week’s post is a guest review from a new blogger on the block – Grant McKinnon from The Luxury List.  Check out his fabulous new blog - www.theluxurylist.wordpress.com

Enjoy friends!

My love for food really comes from my mother.  She was the most amazing self-taught cook.  The eldest child from a dairy farming family she had learnt to cook the good old-fashioned way from a young age. 

Growing up we were always around food.  I truly believe that little oven in that little kitchen almost ran around the clock for the amount of food for various catering jobs.  That’s not to mention the birthday cakes, Christmas puddings, slices, biscuits and numerous other delicious items that seemed to be constantly produced from such an unassumingly domestic oven that was pride of place in that bright yellow laminex wonderland.

I can remember as far back as I can mum would be making food and I’d ask what she was cooking “Rhonda’s birthday cake”, “a lasagna to take to Aunty Kaye’s” or the more regular client; “a sponge for Mrs Budge”.  I would watch intently as mum skillfully decorated cakes with her piping bag and then bedazzled the little stars she had created with silver cachous. There were 21^st birthday cakes, brandy snaps, pavlovas, ginger fluffs and honey joys.  Being somewhat of a sweet tooth you can only imagine how delighted I was whenever she found a new recipe she wanted to try.  But she also was pretty amazing with her savoury dishes.  The nuts and bolts at Christmas time is still a family tradition now proudly carried on by my sister.  And then of course the famous story of how Jeff Kennett (who was Premier at the time) had commended her on her asparagus and bacon tartlets whilst she was catering for an event he attended.

I always enjoyed helping to create in the kitchen and she in turn taught me a lot about cooking.  Mum was mega organised and EVERYTHING was in Tupperware.  She was a die-hard fan of the plastic storage phenomena of the 70’s and often attended parties, which I of course being the youngest was dragged along to.  Her motto was “clean as you go and you’ll never be slow” and I still hear her saying it as I cook now.

I remember how we would go to dinner parties or BBQ’s and mum would wow people with her culinary skills by taking some kind of amazing dessert, which would sometimes be quite experimental.  From “Candied Apples” to “Apple Sauce Cake Roll” or a “Bomb Alaska”.  Often famously served with a side Toblerone chocolate mousse.  I would get this amazing sense of warmth as I watched the people enjoy what I had often help to make and always thought to myself “when I’m older I’m gonna do the same thing!” 

It was a particular one of these desserts that used to cause the biggest sensation - Grasshopper Pie.   Similar to the Tupperware this was a throwback to the 70’s when people drank cocktails called a Grasshopper.  Green from the Creme De Menthe liqueur this creamy drink had been popular with its sweet mint flavor.

The Grasshopper Pie is basically an embodiment of the cocktail in a dessert form with a chocolate ripple biscuit base making the perfect companion.

So I’d like to share with you the recipe.  Hopefully you will enjoy it, and with some luck you might just delight guests at your next dinner party with this interesting dessert.

Grasshopper Pie

What you need –

            40 chocolate ripple biscuits crushed (roughly 1 packet)

            5 tablespoons butter, melted

            3/4 cup hot milk

            1 packet of marshmallows

            1/4 cup creme de menthe liqueur

            2 tablespoons white crème de cacao

            1 cup whipping cream, whipped

            Optional - a drop or two of green food dye

What you do –


1 Preheat oven to 200°c. In a bowl, mix crushed biscuits and butter. Pat into bottom and sides of 25cm pie dish. Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer to chill.

2 In saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool. Add crème de menthe and crème de cacao, and mix well. Add a drop or two of green food dye if desired. Fold in whipped cream. Pour into chilled pie shell. Freeze for 3 or 4 hours.

Mum used to garnish this with grated peppermint crisp and serve with a dollop of whipped cream

- Grant McKinnon @the_lux_list

www.theluxurylist.wordpress.com

Builders Arms Hotel

There has been a tidal wave of hype around the recently renovated Builders Arms Hotel in Fitzroy, Melbourne, particularly around the restaurant within the hotel – ‘Moon under water’.  Not wanting to be too much of a conformist my review this week is on the bistro at the Builders Arms Hotel.

The new look is refreshing.  Simplistic crisp clean lines bathed in white leaving the entire pub exposed.  It’s open and airy creating an atmosphere of warm noise all around the bar and bistro area.  The staff are cool, smart and friendly.  You feel like you are in safe hands from beginning to end.

The team at the Builders Arms has taken their bistro menu to a whole new level in the old pub counter meal arena.  It is clean, intelligent and there is absolutely no sign of a parma. Enhancing the ordering experience is the knowledge and exceptional recommendations by the wait staff.  It’s clear that the floor staff are passionate about the food and strive to excel in the delivery of their service.  We were encouraged to share dishes (my favourite way to eat) and settled upon – ‘smoked curd, crudité’, ‘parmesan tart, grilled asparagus’, ‘dry aged, grass fed, porterhouse on the bone, Cape Grim 400 grams’,  a side of‘iceberg, buttermilk, cucumber’ and the ‘chopped broccoli, freekeh salad’.  Every single dish was FANTASTIC and FLAWLESS.  Truly perfect. We were fully consumed in each dish and personally I didn’t want the meal to end.  It made the concept of sharing quite a challenge because it was so good I wanted it all to myself!

Smoked curd, crudite

Tart

Not stopping there we were compelled to have desert and they did not disappoint either.  We devoured the ‘chocolate terrine and eccles cake ice cream’, ‘poached meringue, buttermilk ice cream, rhubarb granita’, and a scoop of the ‘home made ice, gelato’.  Sometimes having dessert at the end of the meal can tip you over the edge in the wrong direction.  But not this time, dessert was precisely the best way to close this deal.  The sweetness was balanced and light totally complimenting the earlier dishes.

Chocolate Terrine

Gelato

The wine list is enticing.  I love it when I find an Austrian Riesling on a wine list particularly in a pub.  It tells me that they are serious about pleasing their customers but not just having the run of the mill offerings.   The price point on the food is great.  You could assume that the dishes mentioned would be over the top but they aren’t, it is exceptional value for money. 

The new and improved Builder Arms Hotel bistro is remarkable.  They have stripped it bare in every way.  Almost gone back to basics in the best possible ways - the decor is clean and stylish, the food is fresh and delicious and the service is as it should be – friendly and switched on.

Thank you Builders Arms Hotel.  You have restored my faith somewhat!

Food – 10/10

Service – 9/10

Ambiance – 8/10

Builders Arms Hotel

211 Gertrude Street, Fitzroy.

Phone – (03) 9417 7700

www.buildersarmshotel.com.au

Open – 7 days/nights.  Walk ins only.

Public Inn - Castlemaine

The Public Inn, Castlemaine, oozes style and grace and boasts many luscious dishes to get you excited.  On a drizzly Saturday afternoon I make the voyage on the train for a delightful lunch.  After perusing the sophisticated menu, that uses some divine local produce, I select from the ‘in & out lunch menu’.  The ‘in & out’ menu deal is two courses and a glass of wine from the barrel wall for $35.

For entree I ordered the ‘white almond gazpacho with croquette of Tuki Springs lamb.’  The croquette complemented this delicious foamy soup beautifully.  I wanted more, more, more!

White Almond Gazpacho

Main course was the ‘pan seared gnocchi, charred zucchini, white anchovy, peas, anchovy caramel’.  This dish was a terrific balance of flavors and texture combining the saltiness of the anchovy with the sweetness of the peas on perfectly cooked tiny soft pillows of gnocchi.

Gnocchi

It’s easy to never want to leave the Public Inn when you settle into the deep leather couches by one of the captivating open fireplaces.  The wine barrel wall is also a feature, holding local wine specifically made for the venue.  Opt for a glass (½ or 1 litre decanter also on offer) from the wall or a craft beer or cider and you won’t be disappointed.  Couple your beverage of choice with a fine cheese board and you are set for the afternoon.

It’s clear that the Public Inn prides themselves on excellence and have created their reputation in the growing Castlemaine food and wine scene by delivering a high quality product.  The decor is stunning with a rustic modern feel, the staff knowledgeable, the menu intelligent and the beverages distinct.  What more could you ask for?

Food – 8/10

Service – 7/10

Ambiance – 9/10

Public Inn

Criterion Corner – Barker & Moysten Streets, Castlemaine, Victoria.

(03) 5472 3568

www.publicinn.com.au

Open Monday – Thursday from 4pm and

Friday – Sunday lunch & dinner & in between.

The Sweetest Thing – Part 8

It’s spring.  When the days get warmer our taste buds seem to crave food in a different way.  We still want something sweet, particularly after dinner, but the need to satisfy this craving can be overcome by summer fruits rather than something heavy like a pudding.  That’s’ what I tell myself anyway.  My sister in law Jess backs this up with her recipe for ‘The Sweetest Thing’ series.

Jess admits that sweets aren’t really her thing but she has come up with something that will satisfy a hankering for something sweet in the hot months ahead.  We love Jess not only because she’s sweet but also because she’s heaps of fun and she selflessly serves to protect us as a policewoman in the Victorian Police Force.  How lucky we are to have her on our side!

Thank you sweet Jess.

Fruit & Custard Tart

 

What you need;

Base -
2/3 packet Teddy Bear biscuits
40-50 grams butter

Custard -
125 grams sugar
500ml milk
4 egg yolks
2 tablespoons flour
1teaspoon vanilla essence

Topping –

Fresh raspberries and blueberries

Cream and/or Ice cream

What you do;

Crush the Teddy Bear biscuits with rolling pin.  Melt the butter and mix together with the crushed biscuits in bowl to make biscuit stick together.

Spread biscuit mix evenly in ovenproof tart dish and bake for 15 minutes.

Bring vanilla and milk to boil gently in saucepan.  In a large bowl beat eggs and sugar until light in color and frothy. Sift in flour and beat well.  Add milk slowly, beating constantly with a whisk.

Slowly reheat, stirring in one direction until thickened.

Cover with cling wrap, allow to cool, will thicken more once cooled.

Pour custard mix into biscuit base and decorate with fresh raspberries and blueberries.

Serve with cream/ whipped cream/ice-cream.

Jess says - best served straight away and not refrigerated.

Enjoy the summer loving my friends! x