by Sagegreen
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Sagegreen's Notes:
Expand4.5 ounces dark thin chocolate cookie wafers (Jo-sef gluten free or Nabisco famous work) Ask a question about this ingredient
1 tablespoon instant espresso powder Ask a question about this ingredient
1/2 tablespoon grated peeled fresh ginger Ask a question about this ingredient
1/2 tablespoon Saigon cinnamon Ask a question about this ingredient
6 tablespoons unsalted premium butter, melted Ask a question about this ingredient
1-2 tablespoon dark muscovado sugar, to taste Ask a question about this ingredient
peel of one Meyer lemon, divided Ask a question about this ingredient
1/2 ounce unflavored gelatin Ask a question about this ingredient
1 ounce cold filtered water Ask a question about this ingredient
15 ounces hot fairtrade Columbian coffee Ask a question about this ingredient
1 teaspoon finely grated peeled ginger Ask a question about this ingredient
@1/3 cups Muscovado sugar, suggested, to taste Ask a question about this ingredient
4 ounces heavy whipping cream Ask a question about this ingredient
splash of Domaine de Canton, Jameson, Evan Williams Honey Reserve Kentucky liqueur or other whiskey, optional Ask a question about this ingredient
shavings of dark chocolate or other garnish Ask a question about this ingredient
Preheat oven to 350 degrees. Crush the wafers using a wooden masher or food processor. Add the espresso powder, ginger, cinnamon and 1 or 2 tbl. sugar. Distribute these evenly in with the crushed wafers. Pour the melted butter into the mix and stir. Press the mix into a pie plate.
Ask a question about this stepBake for 15-20 minutes until set. Let cool and then pop in the freezer for about an hour.
Ask a question about this stepAdd half the lemon peel to the hot coffee. Sprinkle the gelatin onto the cold water; let sit for 5 minutes. Then whisk in hot coffee until the gelatin completely dissolves. Stir in the sugar, to your desired level of sweetness. The more sugar, the softer the gelatin. Of course you could be devilish and spike the coffee at this point with your favorite whiskey, or ginger cognac but you decide. Let cool. Chill in the refrigerator for about an hour.
Ask a question about this stepThen pour the chilled gelatin mix into the chilled pie shell. Let set in the fridge for about 3 hours to gel thoroughly.
Ask a question about this stepWhip the cream until soft peaks form. Add a little splash of the liqueur (or your choice of whiskey) to the cream if desired. Chill until serving. When ready to serve, plate the pie slices. Add dollops of the cream. Garnish with cut lemon peel, shavings of chocolate or pinch of spice.
Ask a question about this stepThank you so much for the compliment, dymnyno. If you were faced with such a barage of potholes, one right after the other, you may well be driven to such crazy lengths. I photographed them just over the course of a few days, missing some of the best match photo ups...they change overnight! The pie aged very well over the week I might add!
I know the feeling! Diamond Mountain Road is a disaster! The patch crew comes about once a week to turn the potholes into speedbumps!
This, hands-down, is the most interesting photo that anyone has submitted to this contest, and I mean that in a good way! I love that your grandma's aspic inspired the pie.
Thanks, EmilyC. It was on my way to work this morning that I spied the mud puddles that looked just like cafe au lait when I decided to change the options for this recipe to include half and half for the coffee gelatin, not just black coffee.
I'm always impressed with your creativity! This sounds fabulous. Cream and sugar for me, please. The photo is great!
Thanks, mrslarkin. I just changed my recipe to include the ways folks most prefer their coffee!
Off topic, but related... On the rare occasion that I find myself at a makeup counter I have a great time standing there reading the names of lipsticks. They are so funny, and I always wonder how they get their names. Your recipe page feels a bit like that, and I am having so much fun reading through it.
Thank you so much, checker. In fact I choose lipstick colors often by the names! This week I am trying to come up with the appropriate name to either look or taste.
This looks so creatively wonderful - so you!! I've gotta try it. And I LOVE the name.
Thanks, CS. It is a pretty simple pie. Hope you try it and let me know what you think.
Somehow, I missed this - so creative! Love it!
Thanks, Liz. I really like the taste! My neighbors thought I was photographing potholes to complain to our town.
it's another oh my! i luv jell-o (it's quite beautiful) and gelatin recipes to make something that tastes better than jell-o from a box. also luv the play on words and have been busy cooking with whiskey since making the Autumn Cocktail from @food52 this fall. Last made Caramel Sauce with Single Malt Whiskey two weeks ago and then sat with friends and small tumblers of whiskey after the ice cream with caramel sauce, bittersweet chocolate sauce and a few grains of fleur de sel, sugar cookies on the side.
Thanks, luvcookbooks! I have been photographing potholes trying to find the best match. This really tastes good, too. I have an unspiked pie to finish. I had one piece with the sun shining through that was a gorgeous amber shadow. Btw I got a new piece accepted in a show at the Williamsburg Art and Historical Center with an April 23rd opening!
Thanks, Midge. It is my landscape architecture background. This captures my real world of late winter here. Love all your scrumptious tarts this week!
I have heard that landscape architects are remarkably creative cooks, who like to get together and show what they've all come up with. You are proving that right! Incredibly cool. Besides the landscape, I love the idea of coffee aspic--I think we could all find a lot of uses for that.
Thanks, Greenstuff. We do have pretty great potlucks in my department! And I love coffee aspic, black, no sugar.
The new photos are uploaded. Winter this season can be pretty ugly.
love it!
Thanks, Tom! I am honored. It is kinda different. Tomorrow I may upload a photo of the pothole and the pie, side by side, esp, if it goes below freezing tonight.
Yum! Irish coffee pie!
Thanks for noticing this! It is probably best described as Irish coffee jello pie, bit it looks just like the pot holes I walk over on my way to work. I do like the pie rendition!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I think that this is the most unique and creative recipe of all. And, it sounds delicious! I love your picture...it really piqued me into reading the recipe.