Thursday, February 12, 2009

Sweet Dallas Recipes

From Helen Thompson, "Texas-based food writer and editor", with Metropolitan Home and Meredith Publications (among other gigs), comes a collection of dessert recipes from some of Dallas' favorite restaurants. Dallas Classic Desserts, (Pelican Press), with a foreword by Patricia Sharpe.

Missing Doughmonkey's Madagascar Flourless Chocolate Cake? It's in there. Got a hankerin' for Al Biernat's Texas Pecan Pie a la Mode (I do!), it's in there. How about Asian Mint's Green Tea Ice Cream Cake (yes, yes, yes), it's in there. And (don't melt) there's even the recipe for La Duni's Quatro Leches Cake. Need I say more?

I'll share one of the recipes here, it's one I happen to have on file in my computer since my job duties include recipe typing.

Sevy's Grill's Three Citrus Pie. (Makes 1 pie)

Pie Shell:
1 1/2 cups finely crushed graham cracker crumbs
12 cup sugar
1/4 cup unsalted butter, melted

6 large egg yolks
6 Tablespoons fresh orange juice
6 Tablespoons fresh lemon juice
6 Tablespoons fresh lime juice
2 (14 ounce) cand Eagle brand sweetened condensed milk

Whipped cream to garnish
Thinly sliced citrus fruit to garnish

Preheat oven to 450 degrees. To prepare the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Press evenly along the bottom and sides of a 10-inch pie plate. Bake for 10 minutes. Let cool.

Decrease oven temperature to 350 degrees. To prepare the filling, beat the egg yolks in an electric mixer on low speed until just blended. With the motor running, slowly pour in each juice in a thin stream. Let set for 5 minutes, then gradually stir in condensed milk. Pour into the cooled crust.
Bake for 20 minutes. Let cool completely on a wire rack, then chill. Garnish each slice with whipped cream and a thin slice of citrus fruit. You may also garnish with raspberry sauce streaks if desired.

Dallas Classic Desserts can be ordered online, 20% off of the cover price of $15.95, here.

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