February 17th, 2015 § 0 comments § permalink

The Moon Cocktail at #thepinewood for #DeathAndCo book release soirée. #Atlanta #cocktails #outandabout (at The Pinewood Tippling Room)


February 16th, 2015 § 2 comments § permalink

Chocolate and Whiskey Cream Pie with Toffee Meringue

  • 375g store-bought plain chocolate biscuits, roughly broken
  • 120g unsalted butter, melted
  • ¾ cup (180ml) milk
  • 1 cup (250ml) single (pouring) cream
  • 150g 70% dark chocolate, chopped
  • 220g dark chocolate, chopped
  • ⅓ cup (60g) brown sugar
  • ⅓ cup (75g) caster (superfine) sugar
  • ¼ cup (35g) cornflour (cornstarch)
  • ½ cup (125ml) whiskey
  • 5 eggs, separated, eggwhites at room temperature
  • toffee meringue
  • ¾ cup (180ml) water
  • 1¾ cups (385g) caster (superfine) sugar
  • ¾ teaspoon cream of tartar
  • ½ cup (125ml) water, extra
Place the biscuits in a food processor and process until they resemble fine breadcrumbs.
Add the butter and process until combined.
Spoon into a lightly greased 1.5 litre-capacity pie dish and smooth the mixture over the base and sides of the dish using the back of a spoon.
Refrigerate for 30 minutes.
Place the milk, cream and both chocolates in a medium saucepan over medium heat and cook, stirring frequently, until the chocolate has melted and the mixture just comes to the boil.
Place the brown sugar, caster sugar, cornflour, whiskey and egg yolks in a large bowl and whisk to combine.
Whisk in the chocolate mixture.
Transfer the mixture back to the saucepan and cook, whisking over medium heat, until the mixture comes to the boil.
Continue whisking for 1–2 minutes or until thickened.
Set aside to cool for 10 minutes.
Whisk the mixture again, pour into the pie shell and refrigerate for 3 hours or until firm (see note).
To make the toffee meringue, place the water, 1½ cups (330g) of the caster sugar and cream of tartar in a medium saucepan over high heat and stir with a metal spoon until combined.
Increase the heat to high, bring to the boil and cook, without stirring, for 7–8 minutes or until lightly caramelised.
Remove from the heat and allow to stand for 4 minutes (the caramel will continue to get darker).
Place the reserved eggwhites in an electric mixer and whisk until soft peaks form.
Gradually add the remaining sugar, whisking until the mixture is well combined and glossy.
Add the toffee in a thin, steady stream and whisk until combined.
Whisk for a further 2–3 minutes and gradually whisk in the extra water.
Top the pie with the meringue and use a small kitchen blowtorch to caramelise the meringue.
Refrigerate for 30 minutes before serving.
Serves 8–10.
note: The mixture may look like it has split at this stage; simply whisk it again to combine.
tip: You can make the pie 1 day in advance and refrigerate. Make the meringue on the day of serving.
From Donna Hay
It is meant to look like this:
And mine looked like this:
So I pretty much felt like I got it right. It was very rich and took a long time to make with a lot of worry…, but I am really pleased how it came out and really pleased I tackled something so elaborate for me.
This week I want to make creme caramel whiskey pots and tomato and fennel braised pork with goat’s curd mash, we shall see how they turn out.

February 14th, 2015 § 0 comments § permalink

Chocolate whiskey toffee meringue pie for Valentine’s Day. Most elaborate dessert I have made so far Took two days. #valentines #toffee #meringue #whiskey #chocolate #donnahay.

February 13th, 2015 § 0 comments § permalink

Outside Inman Park Marta station. It just seems so sad. #Marta #inmanpark #atlanta #commute

February 8th, 2015 § 0 comments § permalink

At Luke’s birthday party me and my nephews! Noah and Aaron. The sweetest! #birthday #nephews #eav #atlanta #saturdays thank you Desiree for taking the picture.

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