Top of the morning to you lassies! I hope this Friday finds you fancy while you are drinking your Irish coffee or maybe in a field of clover leaves, hoping to find that fourth one for some Irish luck. Today is my St. Paddy's post for you all since St. Paddy's Day is Sunday. I am sharing my tips on how not to get pinched on Sunday.
My one and only tip wear green. Simple enough right?
If you aren't sure how to wear green, I have three outfit examples.
Wear a striped green and black top with red denim and leopard flats.
Or you can wear a green pleated skirt with a grey sweatshirt, cobalt blue necklace and booties.
Lastly, a green pencil skirt with a polka dot chambray top and brown flats will do just fine.
Just remember, wear green and you won't get pinched on Sunday.
If you want to go all out with wearing green and then eat something green, then make this grasshopper pie. I made it just for you all, solely for the purposes for this blog post.
It is really simple and very minty, you don't have ever ask anyone after eating this pie, does my breathe stink?
First, gather together your ingredients. 16 mint oreos, 3 tablespoons butter, melted, 1/2 cup white sugar, 1 envelope gelatin, 2 cups heavy whipping cream, 3 egg yolks, 1/4 cup green creme de menthe, 1/4 white creme de cacao.
*side note, I didn't want to spend $5 a bottle on the two alcohols listed for this pie so I used 1/2 teaspoon mint extract and a few drops of green food coloring.
Preheat your oven to 350 degrees. Add the 16 mint Oreos, filling and all to your food processor and grind them into crumbs.
Pour the crumbs into another bowl and add the melted butter.
Stir to combine then pour the cookie crumbs and butter mixture into your glass pie pan. Press the crumbs into a thin layer including going up the sides of the pie pan.
Put your cookie crumb crust into the refrigerator for 20 minutes then remove. Pop it into the oven for 8 to 10 minutes. Once cooked, remove from oven and let cool.
In a sauce pan, pour the packet of gelatin, add 1/2 cup white sugar and 1/2 cup whipping cream. Stir briefly then let the gelatin mixture sit for 5 minutes so the gelatin can blossom.
After 5 minutes, move it to your burner and on medium heat, let it cook until hot but not boiling. Once it is very hot but not boiling, stir in the three egg yolks, stirring the entire time. Let this mixture thicken, about 2 minutes, then remove from the burner. Stir in the mint extract and green food coloring or the alcohol if you are making the original recipe.
Pour the gelatin mixture into a clean bowl and let it rest in the refrigerator until wobbly, but not set, about 20 minutes. During the 20 minutes, every few minutes, stir the mixture so it doesn't set. Once the gelatin mixture is set, you will have to start over. Believe me, I know, I did this yesterday.
Once the gelatin mixture is set, whip up the remaining 1 1/2 cup whipping cream until firm peaks.
Once the whipping cream is in firm peaks, scoop 1 cup of whipped cream and pour into the gelatin mixture, stir until compltely combine.
Then pour all the contents of the gelatin mixture bowl back into the mixing bowl with the whipped cream. Fold the ingredients together until there are no white streaks.
Once fully incorporated, pour the entire whipped cream gelatin mixture into your cookie crumb crust and place in the refrigerator. Let the pie set for at least 6 hours, preferably overnight.
If you want to garnish, a curl of chocolate on top of each slice will do the trick.
Then serve, eat and enjoy St. Patrick's Day on Sunday and don't forget to wear green or else I warned you.