Peppermint Fudgie Brownie Pie

Bittersweet: the first Thanksgiving 
without any daughters at all 
to share the cooking.

But the boys and I will still be making 
her signature chocolate pie

sprinkled with crushed peppermint.

And I'm posting the recipe here just in case she finds she needs it herself. 

Use your favorite unsweetened chocolate:

the better the chocolate, the better the pie:  

I think Madécasse has far and away the best flavor,

sprightly, with an almost citrus tang and smooth rich undertone,

beautifully and fairly made from start to finish in Madagascar.

Using a half batch of Best Pie Crust, partially pre-bake an empty pie shell to the palest light brown.  Don't forget to refrigerate shell  for 30 minutes before baking.

After baked shell is cooling on a wire rack, set oven to 350. 

Meanwhile in a small saucepan, combine and warm over low heat (or a double-boiler), stirring occasionally until melted

• ¾ cup unsalted butter (or 1½ sticks) 
• 3 oz. unsweetened chocolate 

 Remove from heat and let cool.

In a medium bowl, whisk together until smooth

• 3 large eggs, lightly beaten
• 1½ cups sugar
• 6 Tablespoons flour
• ½ teaspoon salt
• 1 Tablespoon real vanilla extract

Then stir in melted chocolate and mix well.

Pour filling into the partially baked shell.

Bake for 40-45 minutes or until center is just set.  (Give pie a quick tug to see if it jiggles).

Sprinkle with 

• crushed peppermint stick

Transfer to a wire rack and let it cool to room temp.

  

Hummus

 Just the best and basic.  

From Molly Katzen's Moosewood Cookbook

We usually keep it a little chunkier and coarser

because we chop it with a pastry cutter.

You don't have to, but it's a nice change of pace.

Hummus

Mash with the back of a metal scraper/chopper

• 3 to 4 medium garlic cloves

Mince

• a large handful of fresh parsley
• 2 plump scallions

Combine all the above in a bowl with

• 3 cups cooked chickpeas (2 cans (15-1/2 oz) garbanzos)
• 6 Tbs. tahini (sesame butter)
• 6 Tbs fresh lemon juice
• 3/4 to 1 tsp salt (to taste)
• optional: cayenne and a little cumin to taste

Mix thoroughly with a pastry cutter.  Chill in fridge in a tightly lidded container.