Last week I stated that I was going to be bringing recipes that would be great for the 4th of July. As I look towards the date, I pray it approaches slowly! Sometimes the weather becomes so humid and beastly that we end up eating inside for this holiday. Whether you are inside, on the back deck or here at the lake, this margarita pie recipe will be refreshing.
If you get the blender or food processor out to make the crust be sure and make extra. In the summer months it is quite handy to have graham cracker crumbs or pretzel crumbs ready to go, in the freezer.
The crumbs could even be used in quick parfaits for the children or grandchildren. Sometimes it’s the simple and easy peezy desserts that guests will find the most refreshing. As I was telling guests last week: ‘Bring me a scoop of ice cream and a wafer/sugar cookie anytime.’
If you are thinking about what your party will feature for the 4th of July, decide upon the main approach. What I mean by this is are you going to grill outside or create an inside meal. Many times I have suggested shrimp boils for the 4th. I actually adore this meal! Fix a beautiful green salad and cover the dining table with a plastic cover and you’re sailing. In a large pot you’ll be boiling potatoes, corn, kielbasa and shrimp. I pretty much cook the foods in this order too. Use a spice bag and set out accoutrements most would use and your meal is about complete. Oh yes, have someone bring garlic bread or baguette and allow another guest to do dessert. Wine, Beer or other favorite beverages, let the guests help out there too. Dessert is your call but I would lean towards the margarita pie, key lime or lemon meringue. Cheesecake sounds pretty delicious too!
This past week I had the misfortune of being bitten by a lone star tick. Make sure you are savvy on the protocols for this nasty tick. Go on line and/or consult your physician. Mine probably came from our dog, Rumor, as I hadn’t been out amongst the trees all day. I’ve been aware of the possible aftermath of the lone star for quite some time. I’ve had guests at the culinary school who are on very restrictive eating plans. The serious reaction means no red meat and often by-products. I’m not a physician, just make yourself aware. Look closely at the back of the tick with a magnifying glass. If there’s a white spot in the center of the back, you can be pretty sure it is a lone star.
Here in the Ozarks we experienced a couple of days that felt as if we were living in a sauna full-time. Thankfully over the weekend a cool front came through and we are back to the 80’s for now with lower humidity.
I hope your week is productive and you remember to ‘play’ a little. If I were home in Northeast Missouri I’d pack a picnic and head out to Deer Ridge State Park. Or, drive to Macon and enjoy a day sitting by the lake with a generous picnic basket. Don’t forget the fishing pole!
Simply yours, The Covered Dish. www.thecovereddish.com
Margarita Pie
Crust
1-(9 inch) pie pan, standard, not deep dish
1 1/4 cups finely crumbled pretzels
1/4 cup white granulated sugar
1/4 cup melted butter
Melt the butter and pour it into the pretzel and sugar mixture. You will want to do a very fine crumble using a plastic bag and rolling pin or your food processor. Press crumble mixture into pie pan bottom and sides. Bake in a 350 degree oven for about 12-14 minutes. Remove and allow to cool.
Filling
1 envelope Knox unflavored gelatin, (2 1/2 teaspoons)
1/3 cup thawed limeade concentrate
1 (8 ounce) cream cheese, softened
1/2 cup sugar
1 tablespoon Triple Sec
2 tablespoons Tequila
1 cup milk or half and half
1 medium zested lime
1 (8 ounce) heavy cool whip
Dissolve gelatin in room temperature limeade; then heat in a small saucepan or microwave, bringing to a boil. Set aside and cool, may sit in refrigerator for a few minutes.
Together cream the sugar into the ‘softened’ cream cheese; now add triple sec and tequila and milk or half & half. Incorporate the gelatin/limeade into the cream cheese mixture, blending until smooth. Lastly with a gentle hand turn in the 8 ounces of heavy cool whip and the zest. Spoon into cooled pie shell. Allow the dish to set up for 8 hours or overnight in the refrigerator. The pie could also be frozen if desired. Top with a puff of whipped cream, a slice of lime and a sprinkling of sea salt. May also consider crumbling a few extra pretzels for the top! Serves 8.
For large gatherings make two recipes and prepare in a 9 x 13 baking dish. Cover the entire top of the pie with additional cool whip.
