Monday, July 13, 2015

Greek Festival- Saco, ME

The youth of St. Dimitrios Church in Saco, ME does the community proud performing several times in traditional costumes; it was so hot out though, I don't know how they didn't melt under all that wool.
They were definitely whipped into shape by their teacher, but look at all those smiles; they loved it. Boy, they may be young but they sure are impressive to watch. 
This one's a real sass pants. Don't let his angelic smile fool you. 
My favorite part though is always grabbing a baklava sundae, because what could be better on a scorching day than a little mix of Greek dessert with an American classic? 

Saturday, July 4, 2015

4th of July- Bailey's Cream Pie

I'm aware Irish cream isn't exactly American, but add some seasonal summer fruit and you're still showing homage to the good ol' red, white, and blue!
I have never been a fan of fruit pie in the sense that the fruit was cooked, but fresh fruit is another matter.
 Oh sweet heaven doesn't this look delectable?
 I admit the crust didn't hold up so well, but boy oh boy did this slice taste like victory!

Bailey's Cream Pie: Makes 1 9" pie
Filling Ingredients:
  1. 3/4 cups sugar
  2. 3 1/2 tbsp cornstarch 
  3. pinch of salt
  4. 2 cups milk
  5. 1/2 cup Bailey's (or other Irish cream)
  6. 5 egg yolks
  7. 2 tbsp butter
  8. 2 tsp vanilla
  9. fruit for topping (I used 1 pint blueberries and several strawberries)
  1. 12 graham crackers
  2. 5 tbsp melted butter
Caramel Sauce:
  1. 1 cup sugar
  2. 2 tbsp water
  3. 4 tbsp butter
  4. 1/2 tsp kosher salt
  5. 1/2 cup heavy cream
  1. Preheat oven to 350 degrees. 
  2. Break up graham crackers and pulse in a food processor until a fine crumb forms--only s few seconds.
  3. Put crumb into a small bowl, add melted butter, and using a spoon mix until well combined. Press into a 9" pie pan until bottom and sides are covered. 
  4. Bake for 12-15 minutes and allow to cool while making the filling.
  5. In a medium saucepan whisk together sugar, cornstarch and salt. Then whisk in the milk, Bailey's and eggs until well combined. 
  6. Put over medium heat and whisk constantly. When the mixture starts to thicken and bubble, add the butter 1 tbsp at a time. 
  7. Add the vanilla last.
  8. Pour mixture into a medium size bowl and cover with plastic wrap. Put in the fridge to get cold-at least 1/2 hours.
  9. While the filling is chilling down, make the caramel sauce by combining the sugar and water in a small sauce pan. Bring to a boil, add the butter and keep stirring until the sugar starts to turn an amber color. Once the whole mixture is the caramel color, remove from heat and add the salt and heavy cream. The heavy cream will sizzle and you will think "I ruined it!" You haven't. Quickly stir and incorporate the heavy cream and the mixture will thicken and BAM-caramel sauce! 
  10. To assemble: Pour the caramel sauce over the bottom of pie crust. Allow it to set a few minutes.
  11. While you allow the caramel to set, take the cream out of the fridge and press the mixture through a sieve to get rid of any lumps that may have formed. 
  12. Take the cream and layer over the caramel sauce. 
  13. Cover with lots of fresh blueberries and strawberries or any fruit your heart desires....that taste yummy with Bailey's of course.