Advertisement
YOU ARE HERE: LAT HomeCollections

Culinary SOS

Coconut Cream Pie Is Latest Sensation From Broadway

September 03, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: On a recent shopping trip to the Broadway department store in Escondido, my daughter and I had the most delicious coconut cream pie. It was made with freshly grated coconut and topped with whipped cream. We were so impressed, we left a note with the cashier complimenting her on the pie. We would like to have the recipe, if possible.

--EILEEN

Dear Eileen: Wow! We all hit the jackpot. Everyone on our taste panel, including yours truly, flipped at first bite. It's the perfect cool dessert any time of the year, party or not. Thank you for asking and thanks to Broadway for sharing.

Los Angeles Times Thursday September 10, 1987 Home Edition Food Part 8 Page 34 Column 3 Food Desk 7 inches; 224 words Type of Material: Correction
Dear Readers: Imagine our mortification when we discovered that in our esteemed recipe for Broadway Coconut Cream Pie in the Culinary SOS column last week, we had typed 2 quarts instead of 1 quart milk actually called for in the recipe for the pie filling.
We could envision the moaning and groaning, baying at the moon, beating of breasts, the curses, the trillions of pieces of newsprint flying defiantly in the air and the tons of coconut filling being dumped in the sinks of millions of homes across America. We congratulate those who had enough sense to detect something wrong. If not, forgive us. For the record, here is the recipe again with the right numbers this time.
BROADWAY COCONUT CREAM PIE
3/4 cup cornstarch
1 1/2 cups sugar
1/2 teaspoon salt
1 quart milk, scalded
2 eggs
1/2 tablespoon vanilla
2 tablespoons margarine
1/2 teaspoon coconut extract
1 cup coarsely shredded fresh coconut
1 baked 10-inch pie shell
4 cups whipped topping or whipped cream
Combine cornstarch, sugar and salt and mix well. Gradually stir scalded milk into cornstarch mixture. Bring to boil, stirring constantly, and boil 2 minutes until thickened and shiny. Add small amount of hot mixture to eggs and beat until blended. Return to pan and whip 2 minutes over medium heat.
Remove from heat and add vanilla and margarine, mixing until smooth. Pour through sieve. Place plastic wrap directly over cream. Set aside to cool.
Add coconut extract and 1/2 cup coconut into cooled pie cream. Pour into pie shell. Spread whipped topping over pie, mounding in center. Sprinkle with remaining 1/2 cup coconut. Makes 1 (10-inch) pie

BROADWAY COCONUT CREAM PIE

3/4 cup cornstarch

1 1/2 cups sugar

1/2 teaspoon salt

2 quarts milk, scalded

2 eggs

1/2 tablespoon vanilla

2 tablespoons margarine

1/2 teaspoon coconut extract

1 cup coarsely shredded fresh coconut

1 baked 10-inch pie shell

4 cups whipped topping or cream

Combine cornstarch, sugar and salt and mix well. Gradually stir scalded milk into cornstarch mixture. Bring to boil, stirring constantly, and boil 2 minutes until thickened and shiny. Add small amount of hot mixture to eggs and beat until blended. Return to pan and whip 2 minutes over medium heat.

Remove from heat and add vanilla and margarine, mixing until smooth. Pour through sieve. Place plastic wrap directly over cream. Set aside to cool.

Add coconut extract and 1/2 cup coconut into cooled pie cream. Pour into pie shell. Spread whipped topping or cream over pie, mounding in center. Sprinkle with remaining 1/2 cup coconut. Makes 1 (10-inch) pie.

Dear SOS: Many years ago I had a recipe for Mexican corn bread made from a mix, canned chiles and sausages. Can you help retrieve it?

--STAN

Dear Stan: This corn bread recipe sounds like it. It was a My Best Recipe winner back in 1974.

J.E. BAKER'S CORN BREAD

1 pound hot Italian sausage

1 (15-ounce) package corn bread mix

1 (12-ounce) can Mexican-style corn, drained

1 (4-ounce) can diced green chiles

Fry sausage in skillet until thoroughly cooked. Remove from pan and reserve drippings. Mix corn bread according to package directions. Add corn and chiles and mix thoroughly.

Cut sausage into small chunks and add to corn bread mixture. Heat reserved sausage drippings and pour into 9-inch square baking pan. Add corn bread mixture and bake at 375 degrees 30 minutes or until wood pick inserted in center comes out clean. Makes 9 to 12 servings.

Dear SOS: Would you please print a recipe for Thai iced tea? I have tried to duplicate it without success.

--JEAN

Dear Jean: This is the recipe from Krung Tep Thai restaurant in Tarzana. It's a lovely iced tea to bring out as a summery afternoon drink. You will have to seek out the black tea used by Thais for proper flavor. The tea can be found at most Oriental food stores catering to Thai customers.

THAI TEA

8 cups water

6 tablespoons Thai tea

Sugar

Sweetened condensed milk or half and half

Bring water to boil. Add tea and steep 5 minutes. Strain and add sugar to taste. Cool, then chill in refrigerator.

When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice to fill within 1/2 inch of rim. Fill with milk to taste. Makes 6 servings.

Dear SOS: Do you have a good recipe for chiles rellenos?

--ARLENE

Dear Arlene: We like this basic one, which we inherited from Senor Pico restaurant upon its demise.

SENOR PICO CHILES RELLENOS

6 canned long green chiles

6 (2-inch) strips Jack cheese, about 1/2 inch thick

6 (2-inch) strips New York Cheddar cheese, about 1/2 inch thick

Flour

1 cup egg whites (about 8)

1/2 cup egg yolks (about 6)

1/4 cup melted butter

Senor Pico Sauce

Rinse chiles and discard seeds and veins. Insert 1 strip Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of chiles if necessary. Dust chiles with flour.

Beat egg whites until stiff. Beat egg yolks and fold into whites. Add melted butter to egg mixture. (Butter should not be hot.)

Grease 6 individual baking dishes well. Pour thick coating of batter into each dish. Place 1 stuffed chile in each dish, then spoon remaining batter over top. Bake at 375 degrees 15 minutes. To serve, turn out of baking dish and top with Senor Pico Sauce. Makes 6 servings.

Senor Pico Sauce

1/2 cup chopped onion

1 clove garlic, minced

1 tablespoon oil

2 tablespoons tomato paste

1 cup chopped peeled tomatoes

1 can chicken broth

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon vinegar

1 tablespoon flour

Cook onion and garlic in oil until onion is transparent. Add tomato paste and chopped tomatoes and simmer a few minutes. Add broth, sugar, salt and vinegar. Simmer until tomatoes are cooked, then puree in blender.

Reheat and thicken lightly with flour mixed with 1 or 2 tablespoons cold water. Cook and stir until sauce comes to boil. Serve over chiles rellenos. Makes about 3 cups sauce.

Advertisement
Los Angeles Times Articles
|
|
|