Pomegranate Mousse Pie with Orange Rosewater Syrup

The Altitude Adjustment Section
This is my award-winning (well not really, but the folks at the Food Depot Holiday Pie-O-Rama sure did love it) recipe for a super easy, no-bake, original holiday pie. This recipe makes two pies and they freeze, so go for it.

Ingredients
1 1/2 cups cookie crumbs (Graham cracker, chocolate wafers, vanilla wafers, or gingersnaps)
6 ounces melted butter
1/4 cup pomegranate juice
2 1/2 teaspoons (1 envelope) powdered gelatin
1/2 teaspoon ground cardamom
1 cup Pomegranate Molasses
2 cups heavy cream divided (2 tablespoons added to white chocolate)
4 ounces chopped white chocolate
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup powdered sugar

Procedure
To make the crust, mix melted butter with the cracker crumbs and press into the bottom of a 9 inch pie pan. Refrigerate till needed. To make filling, put the pomegranate juice in a small bowl and sprinkle gelatin over the top then stir a little with a spoon to mix it up. In a small saucepan heat the pomegranate molasses with the cardamom till it comes to a boil. Pour over the softened gelatin and stir. Let cool to room temp. In the meantime, melt the chopped white chocolate in the top of a double boiler with 2 tablespoons of heavy cream. Let cool. Whip up the remaining heavy cream till it starts to thicken and then add the extracts and the powdered sugar. Scrape down sides of the bowl and mix a little more. Now add the white chocolate and whip to incorporate. Next add the pomegranate gelatin mixture and mix till smooth. Pour mixture into prepared crusts and refrigerate for at least 3 hours till firm. Best if made the night before. Serve with a drizzle of orange rosewater syrup (recipe below) and a sprinkling of fresh pomegranate seeds. This recipe makes two 9-inch pies. This pie may be frozen.

Orange Rosewater Syrup

Ingredients
4 cups sugar
3 cups water
½ cup rosewater
½ cup OJ concentrate
½ cup orange juice

¼ teaspoon orange oil
Procedure
Boil the water and sugar till sugar is dissolved and then add the other ingredients. Simmer 5 minutes to thicken.

Saffron Panna Cotta

The Altitude Adjustment Section
This is Mario Battali's recipe for the yummy, easy dessert we had at Babbo. I'm sure he stole the recipe from someone — after all he is a convicted thief when it comes to his employees!

Ingredients
3 1/3 cups heavy cream
3/4 cup sugar
Zest of 1 lemon or orange
3/4 teaspoon saffron threads
1 1/2 teaspoons powdered gelatin
1 cup whole milk

Procedure
In a medium saucepan, combine the cream, sugar, lemon or orange zest and saffron threads. Bring the mixture to a boil, stirring gently, then remove from the heat. Let the mixture rest for ten minutes to develop the flavor and color.

Stir the powdered gelatin into the cream mixture until it dissolves. Strain the mixture through a fine-meshed sieve, then stir in the milk. Pour the mixture into chilled dessert cups or wine glasses. If desired, the panna cotta may be unmolded by running the tip of a knife around the edge of the cup, dipping the cup quickly into hot water, and gently shaking the custard onto a plate. Serve with fresh fruit. When we had it, it was served with candied tangerine pieces.

Guests the Meehans: Weird Food Traditions

Seasonal Recipes of the Week
Yes, the things your family eats — specially for the holidays — do seem strange to everyone else! Monica and Bram Meehan and Bram's parents Jim and Marsha Meehan share some favorites. Feel free to add your family food traditions to the comments below!

Lee's Salad

Jim's aunt Lee always made this "salad" for family events, and always served it in the same cut-glass bowl.

Ingredients
1 16-ounce can of fruit salad
1 11-ounce can of Mandarin orange segments
1 16-ounce container of cottage cheese
1 small package of Jell-O (your favorite flavor)
8-9 ounces of Cool Whip, thawed

Procedure
Drain fruit well. Make Jell-O with 1 cup water or juice from fruit. Let Jell-O cool. Add fruit and cottage cheese to Jell-O and mix well. Fold in Cool Whip. Pour into serving bowl and chill several hours.

Cardamom rolls

Marsha fell in love with the bread that her childhood friend's grandmother made every Saturday. Here's the recipe as she adapted it for to serve on Christmas morning. (Note: this is not altitude-adjusted.)

Ingredients
1 16-ounce package hot roll mix
1 cup hot milk (120 to 130 degrees)
2 tablespoons margarine or butter, softened
2 teaspoons cardamom
1 egg
32 raisins
1 egg, beaten
2 teaspoons coarse sugar

Procedure
In large bowl, combine flour mixture with yeast from foil packet; mix well. Stir in hot milk, margarine, cardamom and 1 egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes or until smooth. Cover dough with large bowl; let rest 5 minutes.

Grease cookie sheets. Divide dough into 16 equal pieces. Roll each piece into 8-inch rope. Shape each rope into an "S" shape; place on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 20 to 30 minutes or until doubled in size.

Preheat oven to 375. Uncover dough. Press one raisin in both curls of each roll. Brush with beaten egg; sprinkle with coarse sugar. Bake at for 12 to 17 minutes or until golden brown.

Herring Salad

This German salad was traditional in Monica's family for New Year's Eve.

Ingredients
24 ounces Vita brand pickled herring in wine sauce, cut into half-inch dice
2 cooked pork chops, trimmed of fat and cut into half-inch dice
4 15-ounce cans sliced beets, drained and cut into half-inch dice
2 medium cooked potatoes, cut into half-inch dice
4 McIntosh apples, cored, peeled, and cut into half-inch dice
several German-style dill pickles, cut into half-inch dice
(enough to equal the amount of diced apples)

Optional ingredients
onions from the pickled herring jar, cut into half-inch dice
1 cooked celery root, trimmed, cut into half-inch dice (reserve cooking liquid)
capers to taste
mayonnaise to taste

Procedure
Gently combine all ingredients in a BIG bowl. If mixed ingredients seem too dry, use some pickle and/or herring jar brine (or mayonnaise or the cooking water from the celery root) to taste. You'll usually want to add about 1/2 to 1 cup of liquid. Refrigerate for one day before eating... if you can wait! Garnish with hard boiled eggs and/or parsley sprigs at the table.

Salad will keep about 2 weeks in the refrigerator. Ziploc freezer bags work well for storage.

Cinnamon

Excellent Ingredient of the Week
Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months. Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets.

Medieval physicians used cinnamon in medicines to treat coughing, hoarseness and sore throats. As a sign of remorse, Roman Emperor Nero ordered a year's supply of cinnamon be burnt after he murdered his wife. The spice was also valued for its preservative qualities for meat due to the phenols which inhibit the bacteria responsible for spoilage, with the added bonus being the strong cinnamon aroma masked the stench of aged meats. Old home remedies use cinnamon in preparations to combat diarrhea and morning sickness, because it is a carminative (an agent that helps break up intestional gas).

Recent studies show that cinnamon enhances the ability of insulin to metabolize glucose, helping to control blood sugar levels. Although these tests have not been conducted on humans yet, many diabetics have added 1/4 teaspoon cinnamon per day to their daily diet, proclaiming favorable results. Controlling diabetes can help prevent coronary artery disease and high blood pressure. Cinnamon also has antiseptic and astringent properties.

Now, all this medical info is from the internet and — as you know — anyone can say anything on the internet. So don’t change your medication yet!

I'm no doctor, but I do know a little about food, so let's talk about using cinnamon in cooking! Everyone loves cinnamon buns and there are thousand of recipes out there, so I won’t bother. Just remember that a good recipe clue you into the fact that you can make them the night before and do the last rise in the fridge overnight, and just pop them in the oven in the morning in time for breakfast!

I also like to fold cinnamon into good quality vanilla ice cream, it's great with pie. Another one of my favorite things to do with cinnamon sticks is the throw them into warm cider —this is greatly helped with a little shot of bourbon, if you go that way. But then I found this super easy and very exotic recipe for a cinnamon and bourbon Panacotta on Food 52, it’s the bomb! Check it out:

Bourbon-Cinnamon Panna Cotta:

Ingredients
1/4 cup water
2 1/2 teaspoons (1 envelope) powdered gelatin
3 cups heavy cream
1/2 cup milk
1/2 cup granulated sugar
3 cinnamon sticks, broken
1/2 cup Bourbon whiskey
1 teaspoon vanilla extract

Procedure
Place water in a small bowl. Sprinkle gelatin on top and set aside to soften. Place cream, milk, sugar and broken cinnamon sticks in a medium saucepan. Set over medium heat and bring to a simmer, stirring occasionally. When mixture begins to simmer, remove from heat, cover and let stand for 30 minutes to allow cinnamon to infuse.

Meanwhile, place bourbon in a small saucepan and bring to a simmer over medium-high heat. Simmer until reduced to 1/3 cup. Remove from heat. Reheat cream mixture until beginning to steam. Remove from heat and stir in the gelatin until dissolved, then add bourbon and vanilla. Strain mixture through a fine mesh sieve into a large glass measuring cup with a spout. Divide mixture evenly among eight 4-ounce ramekins. Allow to cool a few minutes, then cover with plastic wrap and refrigerate for at least 4 hours.

Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup

The Altitude Adjustment Section
Sometimes a simple pudding is all you need. Garnish with your choice of fresh fruit.

Ingredients
2 cups plain, full-fat Greek yogurt
6 tablespoons sugar
1 teaspoon vanilla
6 teaspoons water
2 teaspoons rose or orange blossom water
2 teaspoons powdered gelatin powder
1/4 teaspoon ground cardamom (available at Ziggy’s)
4 navel orange
4 tablespoon mild honey (preferably orange blossom)
1/4 teaspoon cinnamon

Procedure
Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a saucepan, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into 4 ounce ramekins and chill, covered, until set, about 1 1/2 hours.

While yogurt is chilling, cut peel and white pith from 2 orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze the juice from the other 2 oranges. Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, and then simmer until reduced by 1/2. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes. Spoon syrup over pudding and arrange orange on top. You can also turn puddings out of ramekins onto a plate and serve that way.

Blender Chocolate Rum Mousse

The Altitude Adjustment Section
Whenever I see a recipe with unusual technique I am attracted to it. Sometimes this is a mistake, as some techniques are just gimmicky or strange and have been created by someone who doesn’t know what tools to use in the kitchen. This recipe is kind of like that, but I think it has great potential. Making mousse normally can require the use of lots and lots and lots of mixing bowls, so for those who measure their mess before they begin, this one is for you! This recipe is from 1966 and was recently re-published in the NY times by Amanda Hesser.

Note: After making it three times I have adapted it and now I think it is great. I reduced the amount of the gelatin and added more chocolate. You know what makes me happy!

Ingredients
1/4 cup cold whole milk
2 1/2 teaspoons (1 envelope) powdered gelatin
3/4 cup milk, heated to boiling
6 tablespoons dark rum
1 large egg
1/4 cup sugar
1/8 teaspoon salt
8 ounces semi-sweet chocolate pieces
1 cup heavy cream
2 ice cubes
1 teaspoon vanilla

Procedure
Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin. Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down. When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth. Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses or ramekins and chill. Top with whipped cream if you like. I like!

Buttermilk Panna Cotta

The Altitude Adjustment Section
Buttermilk Panna Cotta sounds exotic but it’s really just a lightly gelled pudding. It's not to sweet, easy to make, and it's lovely on a warm summer's day with some fresh fruit.

Ingredients
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Assorted berries (such as blackberries, blueberries, and raspberries)

Procedure
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.

Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours.

This can be made 2 days ahead. Cover and keep chilled. To serve, cut around panna cotta in each ramekin with small, sharp knife. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.

Crème Fraiche Ice Cream and Cantaloupe Cider Sorbet

The Altitude Adjustment Section
In my quest not to turn on the oven before it cools off today, I offer for your enjoyment two frozen treats.

Crème Fraiche Ice Cream

Ingredients
1/2 vanilla bean, halved lengthwise
1 cup heavy cream
1/2 cup sugar
Pinch salt
4 large egg yolks
1 cup crème Fraiche
1 teaspoon lemon juice

Procedure
Scrape the seeds from the vanilla pod with the tip of your knife into a heavy saucepan. Add cream sugar and salt and bring just to the boil, stirring till sugar is dissolved, then remove from heat. In a bowl, whisk egg yolks until smooth then temper with a little hot cream and then add the rest slowly while stirring. Now return to the heat and cook over low heat, stirring constantly, till mixture thickens, about 3 minutes. A thermometer should read 170-175 — this takes out the guesswork! Immediately pour mixture through a fine mesh sieve into a metal bowl and place this bowl over a larger bowl filled with ice. Cool to room temperature, stirring occasionally. Remove custard from ice bath and stir in Crème Fraiche and lemon juice and mix till smooth. Now put into your ice cream freezer and process as usual. Let harden in freezer at least 4 hours before serving. This ice cream will keep 1 week in the freezer.

Cantaloupe Cider Sorbet

Ingredients
4 cups cantaloupe puree
(that’s about 1 1/2 cantaloupes, skinned, seeded, and put in food processor)
1/2 cup sugar
Grated zest of 3 limes
5 teaspoons (2 envelopes) powdered gelatin
1 1/2 cups apple cider

Procedure
Combine the melon, sugar, and lime zest in a bowl and stir to dissolve the sugar. Soften the gelatin in the cold apple cider for 5 minutes, and then heat to over low heat in a small saucepan to dissolve. Stir into the cantaloupe mixture. Now transfer to your ice cream maker and freeze as usual. If you have the small freezer variety as I do, the recipe will have to be processed in two batches.

Pecan-Crusted Rack of Lamb

Seasonal Recipe of the Week
This is an encore recipe for one of my kind listeners who requested it. It was one of the first recipes I did when I started the show, but before the website, so it's not in the archives. I thought I would just do it again. It’s a winner, trust me! I learned this recipe when I was a chef in London.

Ingredients
1 cup Dijon mustard
1/4 cup honey
4 cloves crushed garlic
1/4 cup molasses
1/2 cup chopped pecans
1/2 cup Panko
2 teaspoons dried Marjoram
2 tablespoons olive oil
salt and pepper to taste
3 racks of lamb Frenched (ask your butcher to help) cut into 4 rib portions

Procedure
Combine the Dijon, honey, garlic and molasses in a bowl. Set aside. In the food processor pulse together the pecans, Panko, marjoram, salt, pepper, and olive oil. Pulse just till mixed. Dump this mixture into a bowl. Now pick up the racks by the bones and dip into the Dijon mix, let excess run off and then dip into the pecan mix. Do all racks and place on a sheet pan. Refrigerate for at least 30 minutes, which helps the coating stick on. Now take a nice, thick-bottomed sauté pan and get it real hot with a little oil in it. Sear off the racks so the nuts get a nice color on them. Once all the pieces are done, finish in a 375-degree oven for about 15 minutes, or till an internal read thermometer reads 125. Let rest for 5 minutes before cutting. Serve with some sweet and Yukon gold potato gratin and top with jalapeño mint jelly.

Jalapeno Mint Jelly

Ingredients
2 jalapeno peppers, seeded and chopped
2 green peppers, seeded and chopped
1 1/2 cups cider vinegar
5 cups sugar
2 cups mint leaves
5 teaspoons (2 envelopes) powdered gelatin, dissolved in 1/2 cup cold water

Procedure
Puree jalapenos, green peppers, and mint in the food processor till finely chopped. Transfer to a saucepan and add the sugar and vinegar. Bring mixture to the boil and then simmer ten minutes. Skim off scum that comes to the top, now add the softened gelatin and pour into a container, stirring occasionally till firm. I sometimes add a drop, literally one drop of green food coloring to improve the color, but it's up to you! This will last in your fridge for a long time. You can give it as a hostess gift, really!

Lychee, Raspberry and Champagne Jelly Shot

Refreshing Beverage of the Week
I know nobody but high school girls and frat boys do Jell-O shots, but I think they are kind of fun and different, and isn’t diversity what life in Santa Fe is all about? So here is a special jelly shot made with Lychee and Raspberry and Champagne, maybe even pink Champagne?

Ingredients
1 ounce sugar syrup
4 ounces champagne
3/4 teaspoon powdered gelatin
3 lychees
6 raspberries

Procedure
Heat the sugar syrup and champagne till just hot, not boiling — you don’t want to loose that alcohol! Sprinkle gelatin on top of the champagne mixture, stir until it completely dissolves, then set aside to cool. Place 1/2 a lychee and a raspberry in the center of 6 beautiful shot glasses and pour in the champagne to cover. Let set in fridge for 3 hours or over night. Serve with little food on sticks. Now that’s a party!

Passion Fruit and Vodka Jelly Shots

Refreshing Beverage of the Week
Okay, it all started at my friends Vince and Diana’s Summer Solstice party. Right when you think you can’t eat or drink another bite, the hosts bring out the frozen hot shots. Jalapeño tequila, need I say more? "What’s that?" I ask. "Oh just try one!" And the rest is history. As much as I love little cookbooks, I also love strong, crazy, little drinks. It took me years to learn what all college kids know: I love Jell-O shots. So here is a great little recipe for a passion fruit and vodka jelly shot. Danger, Will Robertson! Danger!

Ingredients
1 ounce sugar syrup
2 ounces fresh passion fruit pulp (or I use “Pure” brand passion fruit puree)
3/4 teaspoon powdered gelatin
2 1/2 ounces vodka

Heat the passion fruit and sugar syrup till just hot. Sprinkle gelatin on top of the mixture, stir until it completely dissolves, then set aside to cool. Mix in Vodka, then pour into 6 shot glasses refrigerate for at least 3 hours or till set.

French Apple Tart

The Altitude Adjustment Section
A good French apple tart must start with great apples. And we can get some good apples around here. I don’t use baking apples alone at this altitude, they never get soft. This combo works.

Ingredients
1 partially baked (it will be baked again) and cooled 11-inch tart shell with removable bottom (I recommend Susan Purdy’s all purpose flaky pastry a recipe which is in the archives)
12 large apples (about 4 pounds) I like to combine Granny Smith and golden delicious
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
3 tablespoons unsalted butter
3 tablespoons orange juice
1/3 cup apricot preserves
1/4 cup Calvados (apple brandy)
1/2 cup apricot jelly, which has no bits in it! Or strain the other stuff after heating
1 1/2 teaspoons powdered gelatin
2 tablespoons rum or any liquor of your choice

Procedure
Peel and thinly slice about 3 cups of apples. Place them in a bowl and toss with lemon juice and sugar. Peel, core, and chop the remaining apples and place them in a saucepan with butter and orange juice. Cook over low heat, covered, for 20 minutes, or until they get mushy. Now stir in the apricot preserves and the Calvados. Raise the heat slightly and cook till the sauce thickens and clings to the spoon. No dripping off. Remove from the heat and cool. Set oven to 375. Now take your crust and spread applesauce over bottom. Cover with neatly arranges apple slices in a concentric circle. Bake for 35-40 minutes or until apples feel fork tender. While tart is baking, prepare glaze. In a small saucepan over medium heat, melt apricot jelly, now simply add the unflavored gelatin powder and the liquor of your choice and stir till smooth. After tart has cooled, carefully brush the lukewarm glaze over the apples. Chill to set the glaze, but serve the tart at room temperature. This is not your mom’s apple pie, it's way better!

Real Marshmallows

The Altitude Adjustment Section
Okay, in my family we take cookies seriously. Those of you who have been following the Bernice Pearl Cookie Saga know this. Well for the moment, mom has a sufficient supply of Mallomars, but what about next month when she runs out? Of course, I can keep ordering them from Amazon.com but what if I learn to make them from scratch? Here is how to make Marshmallows from Better Than Store Bought.

Ingredients
1/4 cup cornstarch
1/3 cup confectioners sugar
2 1/2 teaspoons (1 envelope) powdered gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch salt
1 teaspoon vanilla extract

Procedure
Sift cornstarch and powdered sugar into a bowl. Lightly grease an 8 x 8 inch square pan and sprinkle with 1 tablespoon of the cornstarch sugar mixture. Tilt the pan in all directions so the sugar will coat the bottom and sides evenly. Leave any excess in the pan. Sprinkle the gelatin into the water in a small saucepan and let soak for 5 minutes. Then add the granulated sugar and stir over low heat until the gelatin and sugar dissolves. In the large bowl of your electric mixer, combine the gelatin mixture, the corn syrup, salt and vanilla and mix for 15 minutes on high speed or until stiff peaks form. Now spread this fluffy mixture into your prepared pan and smooth the top.

Leave for 2 hours or until set. With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch and sugar mixture on a clean sheet pan and invert marshmallow mixture onto it. Cut each quarter into 9 pieces and roll in sugar cornstarch mix. Now place blobs on a rack and allow to dry out a bit, covered with paper towels, overnight. These will hold for 1 month in an airtight container. Now all you need to do is make your homemade graham crackers and dip the whole thing in dark chocolate! It’s a lot of work, but after all she is my mother!

Maple Mousse

The Altitude Adjustment Section
Sometimes you can make, and need to make, a great desert without baking. Everyone should be able to make a mousse. All you need is a bucket of heavy cream, some high quality flavorings and an electric mixer. So here is a recipe for maple mousse. Now this can be the whole dessert, or you can layer it into champagne glasses and alternate in Armagnac-soaked prunes or rum-soaked apricots and really knock their socks off. Top with whipped cream with brandy? Why not. Do not operate heavy machinery after eating this dessert!

Ingredients
5 teaspoons (2 envelopes) powdered gelatin
1/2 cup cold water
4 eggs, separated
Pinch of salt
1 cup pure maple syrup
1/2 cup light brown sugar
2 cups whipped heavy cream

Procedure
Sprinkle the gelatin over the cold water and let sit for 3 to 4 minutes until it softens. Place in the top of a double boiler with the 4 egg yolks and Maple syrup. Over medium heat, cook and whisk till smooth. Add brown sugar and whisk and cook till thickened. Remove from heat and allow to cool. While this is cooking, whip the egg whites till stiff but not dry with a pinch of salt. In a separate bowl, whip the cream till thick and it mounds softly. Fold the whites into the gelatin mixture then fold in the whipped cream. Spoon into goblets and chill till ready to serve.

Frozen Lemon Bavarian Creme

The Altitude Adjustment Section
This is a very airy dessert, light and refreshing, perfect for a Summer day! You can also make it with orange, lime, or tangerine. I like them frozen, but they are perfectly stable just chilled. Much like myself!

Ingredients
2 1/2 teaspoons (1 envelope) powdered gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup fresh lemon juice
1 cup heavy cream

Procedure
Place gelatin in cold water to soften. Tape paper collars to the outside of 6 4-ounce ramekins to extend about 1-1/2 inches over rim. In a heavy sauce pan over low heat, whisk together the egg yolks. Add sugar, lemon juice, and zest. Stir till slightly thickened, about 10 minutes. Stir in gelatin and keep stirring till dissolved. Remove from heat and scrape mixture in a bowl over ice and and whisk till cool but not solid. Next, whip up your heavy cream till it makes soft peaks and fold into lemon mixture. Finally whip your egg whites till soft peaks form and gently fold into lemon mixture. Now scoop into prepared ramekins and place in freezer or fridge.

No-Bake No-Fail Cheesecake

The Altitude Adjustment Section
Here is a recipe for a no-bake, super-easy cheesecake from Susan Purdy’s The Family Baker. With the delicious berries available right now, this is such a winner. Best made the day before. You can substitute ginger snaps or chocolate cookie crumbs for graham cracker crumbs.

Ingredients for Crust
1/2 cup (1 stick) butter melted
1 1/3 cups graham cracker crumbs
2 tablespoons granulated sugar

Ingredients for Batter
1 tablespoon lemon juice
3 tablespoons water
3 1/2 teaspoons powdered gelatin
1 pound (2 8-ounce packages) room temperature, full fat cream cheese
1 cup granulated sugar
2 cups room temperature sour cream
1 teaspoon vanilla or other extract like almond, lemon or coconut

Procedure
Lightly coat a 10-inch deep pie plate with butter. Combine crust items in a small bowl and press into bottom and side of pie plate. To make filling, combine lemon juice and water in a small sauce pan. Sprinkle the gelatin on top and let sit 2 minutes to soften. Stir over low heat for 2 –3 minutes or until the gelatin is dissolved and you can no longer see the granules. Do not let boil. Set aside. In the bowl of your electric mixer, with paddle attachment, whip cream cheese till very soft and creamy. Beat in sugar. Scrape down bowl and beat again. Add sour cream and vanilla and beat till completely smooth. Scoop out 1/4 cup of the cheese mixture and whisk into dissolved gelatin beating till creamy. Now add this back to the big bowl of batter. Batter should be velvety smooth. Now if you were so inclined, you could fold some (1 1/2 cups) fresh berries into the batter. Or you could add berries on top later. Anyway, pour filling into the crust and refrigerate for at least 3 hours till set. It's even better if it sets overnight.

Chestnut Mousse Pie

The Altitude Adjustment Section
I think this will be the last in my pie series. Soon it will be time to start discussing holiday baking but this recipe can go into that category as well. This great recipe for Chestnut mousse pie is once again from Susan Purdy’s book called The Perfect Pie.

Ingredients
1 completely baked, 10-inch pie shell (I like Susan’s Flakey pie crust recipe) check the archives, or a simple graham cracker crust will work
1 large egg white, beaten with 1 tablespoon water for glaze

Ingredients for Filling
1 15 1/2 ounce can unsweetened chestnut puree
2 cups milk
1/2 cup plus 2 tablespoons granulated sugar
4 teaspoons powdered gelatin
1 teaspoon vanilla extract
6 large room temp egg yolks
3 tablespoons dark rum
1 cup heavy cream
Topping and garnish Ingredients
1/2 cup heavy cream
1 tablespoon sifted confectioner's sugar
1 jar chestnuts in syrup (Marrons Glaces)

Procedure
When you make pie shell, make sure edge is high, because there is a lot of filling. Do not prick shell with fork. Chill until firm and blind bake. Remove weights after 10 minutes, and brush crust with egg wash to seal crust, then bake for 15 -20 minutes more until shell is completely golden brown. You can also use a graham cracker crust.

To make filling, in a large sauce pan, smush chestnuts with a fork. Add milk and sugar and whisk till fairly smooth. Sprinkle on gelatin then set pan over medium heat, and bring till nearly a boil, mixing with a wood spoon. Don’t worry about lumps ק we will strain mixture later. As soon as mixture reaches a boil, remove from heat and stir in vanilla. In a mixing bowl, beat the egg yolks. When frothy, stir in about 1/2 cup of the hot chestnut mixture. Whisk constantly. Then add the warmed yolks back to the chestnut mixture. Don’t stop stirring or it will scramble! Cook over medium heat till mixture thickens slightly. When thick, remove from heat and stir in rum. Push mixture through strainer and set in fridge to cool till thick, but not jelled solid.

In bowl of electric mixer, beat cream till medium stiff. Fold into cooled chestnut mixture. Turn into prepared pie shell and cover with plastic wrap. Refrigerate at least 3 hours until set. Shortly before serving, whip 1/2 cup heavy cream and add confectioner's sugar. Decorate top of pie with candies chestnuts and whipped cream. Refrigerate and serve chilled. Yum!