Annette & Vernette
Wellington and American Pie
Give your pie a name based on the ingredients and decoration.
Salmon Wellington & “Legendary” Chocolate Pie – I chose salmon because I am not that fond of rare beef. I found a puff pastry recipe online from the Food Network which used a food processor; it was easy and turned out really good. I call the pie “Legendary” because, growing up, when I asked my mom what her favorite pie was it was always a toss-up between banana cream or THE chocolate pie made by her aunt. This is the story behind THE chocolate pie. When my mom was little, her aunt was a housekeeper for the Pabst Mansion and was known for setting a table “just so.” When we were asked to have dinner at her house, she set her dinner table just like she would if she were at the Mansion. According to my mom, it was quite the table – with ironed linens and a beautiful table setting. It made quite an impression on my mom as a little girl. The food they had at dinner at her aunt's house was not that memorable except for, you guessed it, THE chocolate pie. The recipe is somewhat vague but it requires canned milk in the pudding recipe. So, I made a cooked pudding using half canned, whole milk and the rest fresh milk. I must say that it REALLY is good, but only when my mom tastes it will I know if it compares even in the slightest to THE chocolate pie. I also made a lard crust which was another “must” if I wanted to get even close to the original recipe.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I have to say that, after eating the Wellington and the chocolate pie, we won't be having our cholesterol checked for a while! They were both very good!
Describe how you added a Wisconsin twist to your creation.
As far as using Wisconsin products: butter, butter and more butter . . . and lard. I also used frozen spinach. We are the national leader of frozen vegetables. I also used Wisconsin milk and cheese. Go Wisconsin!
How did you do?