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Culinary SOS

Chocolate-Peanut Pie

July 16, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: I would really appreciate the recipe for Chocolate-Peanut Pie served at the Parkway Grill in Pasadena. It's a dessert I've thoroughly enjoyed.

--JUNE

Dear June: So have we.

CHOCOLATE-PEANUT

PIE

1 1/4 cups sugar

1/2 cup plus 2 tablespoons whipping cream

2 cups peanuts

1 tablespoon molasses

Sugar Pastry

Chocolate Glaze

Heat sugar in heavy aluminum pan until caramelized. Whisk in cream slowly. Mix in peanuts and molasses.

Divide Sugar Pastry in half and roll out bottom half to 10-inch circle or large enough to fit into 9-inch flan ring with removeable sides.

Pour peanut mixture onto Sugar Pastry bottom crust. Roll out remaining pastry and fit over filling. Press edges together and poke holes in several places to allow steam to escape. Bake at 375 degrees until crust is done, about 20 to 25 minutes. Cool, then remove ring and chill pie. When ready to serve, prepare Chocolate Glaze and spread over pastry crust. Makes 1 (9-inch) pie.

Sugar Pastry

4 cups flour

1 cup superfine sugar

Grated peel of 1 lemon

1 1/2 cups chilled butter

6 egg yolks

Sift flour and sugar. Mix in lemon peel. Cut in butter until mixture resembles fine bread crumbs. Add yolks and mix until pastry forms ball. Chill at least 1 hour before using. Makes pastry for 2-crust pie.

Chocolate Glaze

2 (1-ounce) squares unsweetened chocolate

1 teaspoon butter

1 cup powdered sugar, sifted

3 tablespoons warm water

Melt chocolate and butter in small saucepan. Add 1/2 cup powdered sugar and 1 tablespoon water. Beat until smooth. Add remaining sugar and water and beat until glossy.

Dear SOS: I need a recipe for empanadas for a fiesta picnic for the Southern California area assembly of Alcoholics Anonymous. We expect more than 1,000 people, and if only 100 volunteers made a dozen or so each, it would work.

--BARRY

Dear Barry: Glad to pass on our recipe. And good luck with the picnic. To simplify things, especially for those who don't want to bother making the dough, substitute any brand pie crust mix for the pastry called for in the recipe.

EMPANADAS

4 cups flour

1 cup butter or margarine, softened

3/4 cup water

1 teaspoon salt

Meat Filling

Vinegar

Place flour on wooden board and make well in center. Place butter, water and salt in well and mix with fingertips, working in enough flour as needed to form smooth dough. Let dough rest 1 hour in refrigerator.

Divide dough into 5 or 6 portions and roll out each until very thin. Cut circles of dough 4 to 5 inches in diameter, cutting around saucer as guide.

Place 2 tablespoons Meat Filling on each circle. Moisten border of circle with vinegar, then fold 1 side over and crimp edges. Place empanadas on baking sheet and bake at 400 degrees 20 to 25 minutes or until golden. Makes about 2 dozen empanadas.

Meat Filling

1/4 cup oil

2 medium onions, minced

1 pound ground beef or boneless sirloin steak, diced 1/4 inch

1 cup water

1/4 cup raisins

1 teaspoon crushed dried chiles

1/4 teaspoon cumin seeds

1/4 teaspoon cayenne pepper

Salt, pepper

Heat oil, then add onions and meat. Cook until browned, stirring to keep beef crumbly if using ground beef. Add water, raisins, chiles, cumin seeds, cayenne and salt and pepper to taste. Cook, covered, over high heat until water is absorbed and meat is tender, if using diced steak. Makes enough filling to stuff 2 dozen empanadas.

Dear SOS: Years ago you printed a recipe for Chocolate Popcorn Balls. It is so good and a favorite in my family. Unfortunately, mine is lost. I hope you can find it for me.

--VIRGINIA

Dear Virginia: The ball is in your court now.

CHOCOLATE POPCORN BALLS

1 cup sugar

1/2 cup water

1/2 cup corn syrup

3 tablespoons butter

1 1/2 ounces semisweet chocolate

1 1/2 quarts popped corn

Combine sugar, water and corn syrup in saucepan. Cook, stirring, 5 minutes until sugar is dissolved. Stir in butter and chocolate and cook without stirring until candy thermometer registers 230 degrees or mixture reaches soft ball stage.

Place popped corn in large bowl and add chocolate mixture, mixing well to coat popcorn. Wet hands and shape corn into balls, pressing firmly to make balls stick together. Makes 8 balls.

Note: Recipe contains 238 calories per serving.

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