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Boerne Visitors Center News Flash

Posted on: May 30, 2019

A Valentine’s Gift from Peggy’s on the Green: Pie & Cocktail Recipes!

Food-Peggys-Razzleberry Pie

It was another tough day at the office yesterday. Peggy’s on the Green called again for a pie tasting (DARN!) and there was an extra surprise this time, it was also cocktail time! They sent us home on a sugar high and with an extra special gift, the recipes to make Razzleberry Pie and Chocolate Pearl Cocktails to celebrate Valentine’s Day. ENJOY!

Go ahead! Serve up an extra special sweet treat to your sweetie.

Recipe: Razzle Berry Pie Recipe


1 ½ c Almond Meal
1 ½ c AP Flour
2/3 c Sugar
Zest of 1 orange
1 tsp cinnamon
1/8 tsp ground cloves
¼ tsp kosher salt
½ tsp baking powder
14 tbsp cold butter
2 large eggs
1 tsp vanilla

Raspberry-Orange Mousse:

2 ½ c cold heavy cream
3/4 c confectioner's sugar
2 tsp (1/4 oz. pkg.) unflavored gelatin
1/4 c cold water
1/2 c sugar
16 oz. (2 c) frozen raspberries, thawed

Directions: Razzle Berry Pie

1. Cream together butter and sugar in a stand mixer with the paddle attachment until light in color. Add in the orange zest and vanilla extract.
2. Add the egg and beat until combined. Sift together ground almonds, flour, and baking powder. Add the butter mixture in 3 additions. Mix just until dough comes together. 3. Press dough into the tart shell, chill for 30 minutes, pre-bake shell at 425F°until golden and done. Approximately 15 to 20 minutes.

Directions: Raspberry-Orange Mousse

1. In a large bowl whisk the heavy cream with the confectioner’s sugar until soft peak form. Transfer to refrigerator until ready to use.
2. Place ¼ cup of cold water in a small container and sprinkle with gelatin. Set aside.
3. In a medium saucepan, combine the granulated sugar and thawed berries and bring to a simmer over low heat, stirring occasionally to break up the solid pieces. Allow the berries to simmer until completely broken up and some of the water has evaporated., thickening the mixture, about 20 minutes. Remove from heat and immediately whisk in the bloomed gelatin. Whisk for 1 minute to ensure that the gelatin is completely dissolved.
4. Set up a large bowl filled 2/3 of the way to the top with ice and water and set aside. Place the saucepan with berry mixture into the prepared bowl of ice and water, and allow it to chill. Stir it regularly to keep the gelatin from setting up until the raspberry mixture feels cold to the touch, about 5 minutes.
5.Transfer the raspberry mixture to a large bowl. Stir in about ¼ of the chilled whipped cream, to lighten the raspberry mixture, then use a big rubber spatula to fold in half of the remaining whipped cream. Fold gently until the color is consistent, taking care not to deflate the mousse.
6.Return the rest of the cream to the fridge to be used as topping. Pour the mousse into the cooled pie shell and chill in the fridge for at least 3 hours before serving.

When ready to serve, re-whip the remaining cream just enough to bring it back to soft peaks. Using a piping bag fitted with a large start tip pipe the cream onto the top of the pie. Serve immediately, and refrigerate leftovers.

 

Chocolate Pearl Cocktail from Peggy’s on the Green in Boerne

Enjoy a Chocolate Pearl Cocktail to compliment your Valentine!

Recipe: Chocolate Pearl

1 ½ oz. Vodka
½ oz. Crème de cocoa
½ oz. Simple Syrup
½ Lemon
White chocolate pearls garnish

Written by: Tori Bellos, Boerne Visitor Center Marketing Specialist

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