This Sunday marks the final show in our spring entertaining series! Now, I know what you're thinking…it's still spring, David! But, here's my logic. When I think of May (which is next week!), I think of summer, warmer-weather, and grilling! So, this weekend is our final ode to spring and we're ending on a sweet note!
"Cookbook Corner" this Sunday is a twofer! Marlene Koch is joining us with her best-seller, Eat More of What You Love (F09645), a cookbook with 200 recipes that are apparently low in fat, sugar, calories. I say apparently because I've tasted Marlene's Chocolate Chip Quick Cake, Chicken Hash, and Pan Fried Onion Dip, and they don't taste low-anything to me! Luckily, she'll be with me to set the record straight. Our second book is one you may have heard something about recently…a title called In the Kitchen with David: Comfort Foods That Take You Home (F09693). I'm thrilled to be bringing you my collection of recipes once again. Don't wait to get your copy…QVC has the only book with an extra 16 pages of bonus material including photos, behind-the-scenes exclusives, recipes, and menus. Please join Jane and me!
Now, more on that "sweet note" I mentioned earlier. "David's Recipe" this Sunday is my Grasshopper Pie! This is a lovely minty dessert made with a filling of marshmallows, crème de menthe, and Andes mints, and it's set on an OREO-bottom crust. One word, foodies: WOW! This pie shouts spring with its green tinge, but I guarantee you'll be making this refreshing frozen dessert all summer long. We're using the KitchenAid Professional 9-Speed Hand Mixer (K34571) to mix it up. The recipe, as always, can be found on QVC.com. While you're there, be sure to also check out the Chocolate Wafers with Ginger, Fennel, and Sea Salt recipe from FOOD & WINE! When Grace Parisi, Senior Recipe Developer at FOOD & WINE magazine was here, we made these tasty treats together. Here's the video!
"Food for Thought" has to do with cooking and baking with liqueurs like crème de menthe. Lots of folks prefer not to use liqueur (a sweetened spirit) or liquor (a distilled beverage from which liqueur is made) in their recipes because they don't have it on hand, or they just prefer to not partake in alcoholic beverages. And, that's absolutely fine. More often than not, those ingredients can be omitted entirely—no substitute required. But, the reason recipes (like my grasshopper pie) call for liqueur or liquor is the underlying flavor. Alcohol evaporates when heated. So while not all traces are completely removed, the majority is. And what you're left with are the flavors that went into making that beverage (like fruits, sugar, vanilla, or even wheat and barley) which can add delicious complexity to any dish. If you decide to use liqueurs and liquors, I think you'll be pleased with the flavors they impart. And, good news: liquors can be stored for years in your cabinet: liqueurs can also be kept indefinitely, but pay attention to expiration dates, especially if cream-based.
Blog question time! What's your favorite springtime dessert? Do you like strawberry rhubarb pie, lemon cake, or something minty like my Grasshopper Pie? I'd love to hear your ideas and so would your fellow foodies. Hit "New Reply" and share your thoughts! See you Sunday for In the Kitchen with David at Noon ET!
Keep it flavorful!
—David
P.S. There's a brand-new Vitamix debuting this Sunday and it's the TSV! Believe it or not, the updated unit has a new motor that's not only more efficient, but also quieter! It even has a new pulse feature as well as a sleeker body style. Tune-in for the special price as well as free shipping & handling!
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