Monday, October 17, 2011

Dessert First

We held our yearly school fundraiser a couple of weeks ago.  Les and I, with two other couples, offered spots to our cocktail party during the school’s silent auction.  The first two years we had a tiki party at our house, and for the last two years, we had “A Fistful of Cocktails” at Sandy and Brian’s place.  David and Paula bowed out this year, since it was just too much with David’s travel schedule.  We suckered talked Kevin and Suzanne into joining us this year.

The theme for our party this year was Atomic 60s!  What is Atomic 60s?  We defined Atomic 60s as the early 60s before the hippy movement started.  Think Mad Men.  We had a great time planning this party.  We kept to traditional cocktails like Screwdrivers and Cuba Libres, but it wouldn’t be an Atomic 60s party without Martinis! We served gin and vodka martinis (We also served flavored martinis. Flavored martinis weren’t period, but we were trying to make our modern guests happy.)
We researched party food appetizers from the 60s, and to shake the party up a bit, we set chairs and coffee tables up living room style (we even dragged an old sofa out to the pool deck).  Some of the seating areas had fire pits instead of coffee tables.  The evening got a bit cool, so the fire pits were very popular.  Les also pulled out our teardrop trailer and pink flamingos for fun props.

The guys wore short-sleeved white dress shirts and skinny ties on party night.  Sandy, Suzanne and I all dressed up in little black dresses, and we tried to do our hair and make-up in an early 60s style.  I cheated a little by having my make-up done at Beauty 360, and the girl doing my make-up did a great job.  I looked a little like Shirley McClain!  I was most impressed by the guests who came dressed up in a 60s style. Having them participate made everything more fun!
We served some fun appetizers and I will share the recipes later.  When it came to dessert, we decided to make Bundt and pineapple upside-down cakes and a Jell-O mold.  I was trying to decide what type of Bundt cake to make, when inspiration hit, and I remembered my mom serving grasshopper pie at some of her parties.   I also remember I wasn’t allowed to have a piece of her pie since it had alcohol in it.   I did some research on traditional grasshopper pies, and I tried three different recipes using three different techniques. My family was happy to taste test grasshopper pie recipes for me (I obviously am not as squeamish as my mom)!   I settled on a recipe using marshmallows to stabilize the filling.  I liked the taste and texture of the marshmallow mixture the best.  The filling was fluffy and taste was crisp with mint.  And, if you can believe it, I found my mom’s recipe after I had done all the testing.  Which one did she use?  The marshmallow pie of course!  Here is my mom’s recipe for Grasshopper Pie.

Grasshopper Pie
20 Chocolate sandwich cookies
3 Tablespoons butter, melted
½ cup milk
3 cups miniature marshmallows
¼ cup crème de menthe
¼ cup clear crème de cacao
1 ½ cups whipping cream

Preheat the oven to 350°F

Place cookies in the bowl of a food processor and pulse until the cookies are ground to a fine crumb.  Pour in the melted butter and pulse until combined.  Press the cookie mixture into a 9-inch pie plate.  Bake the crust for 10 minutes.  Remove from the oven and cool completely.

Heat the milk and the marshmallows in a small saucepan until the marshmallows are melted.  Pour into a large bowl and cool completely.  Once the mixture is cool, add the crème de menthe and crème de cacao.

In a medium bowl, beat the whipping cream until stiff peaks form.  Fold the whipped cream into the marshmallow mixture and pour onto the cooled cookie crust.  Freeze for at least 4 hours or overnight.  Remove from freezer 10 minutes prior to serving. 


Related Posts with Thumbnails