Monday, January 25, 2010


tom ford

visually stunning
reminiscent of old 1960's ads

colin firth

julianne moore

love interrupted

loneliness an inherent part of the human condition

small moments in life

john lautner, glendale, ca, 1949

Chiffon pies, along with cocktail parties, and after-dinner drinks were very popular in the early 1960's. Chiffon pies are light, airy desserts made with gelatin and beaten egg whites. Grasshopper pie, a type of mint-chocolate chiffon pie, derives its name from a green-colored cocktail made by mixing 1/2 ounce cream, 1/2 ounce white creme de cacao, and 1 ounce creme de menthe together with ice cubes in a shaker, then strained. There's speculation the pie was invented by food and drink companies to promote their products, and may be a variation of a dessert that appeared in a recipe flier published jointly by Knox Unflavored Gelatine and Heublein Cordials called High Spirited Desserts. The leaflet begins, "Dinner guests sometimes click their heels with glee over a superb dessert." And urges the reader to be "devil-may-care. Knox Unflavored Gelatine provides a variety of handsome and delectable dishes. Heublein Cordials provide the spirits that give each sweet masterpiece inimitable flavor. Serve with Pride. Await applause modestly."

Grasshopper Pie
crumb shell:
1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
1 envelope gelatin
1/2 cup sugar
1/8 tsp salt
1/2 cold water
3 eggs, separated
1/4 cup green creme de menthe
2 tbsp cognac or creme de cacao
1 cup heavy cream, whipped
  1. Preheat oven to 450° F. To make crust, mix the chocolate crumbs, sugar, and butter. Press the mixture against the bottom and sides of a 9-inch pie plate. Bake 5 minutes and chill.
  2. Combine in the top of a double boiler the gelatin, half the sugar and salt. Stir in the water and blend in the egg yolks, one at a time. Place the mixture over boiling water, stirring constantly until gelatin is dissolved and mixture thickens slightly, 4 to 5 minutes.
  3. Remove the mixture from the heat and stir in the creme de menthe and cognac. Chill, stirring occasionally, until the mixture has a consistency resembling unbeaten egg white.
  4. Beat the egg whites until stiff but not dry, then gradually stir in remaining sugar. Continue beating until whites are very stiff. Fold them into the gelatin mixture. Fold in the whipped cream and turn mixture into chocolate crumb shell. Chill until firm and garnish. If desired, with additional whipped cream.
from "New Menus and Recipes Suggested for Weekend," New York Times, May 9, 1963 (p. 43)

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