America's Test Kitchen

For those of you who know me and my cooking you know that I am a huge fan of America's Test Kitchen. I would even go as far as to say their big red family recipe cookbook is the cooking bible, none of this Joy of Cooking stuff, or even, I am sad to say Better Homes and Gardens (the cooking bible of my childhood). This is the supreme book, read it like a textbook or novel, the information within is amazing, well researched, tested, and explained. If you follow their recipes (exactly) you will end up with something amazing, if you deter from the recipe you will end up with something sub par but it will be your own fault since you were warned. For christmas Brian got me a subscription to their magazine Cooks Illustrated. I have to admit I read every single word, and am anxiously waiting for their next issue. They also have another magazine, Cooks Country, which I did not get a subscription to. Today I bought one issue, you know to test it out and see if I need to order it... I do. It was amazing. The cover had a grapefruit on it, which obviously proves that the editors are enlightened individuals with amazing taste in food (i LOVE grapefruit), so yes I will need to add this to my collection. Also on a slightly related note, my grandma got us (the family) the best of America's Test Kitchen 2008 for Christmas, I obviously stole it from my sister and brought it back to the frozen tundra with me. And I have to say the dessert recipes are AMAZING! Obviously those of you attending family dinners will be subjected to my numerous experiments in the coming months. Just a preview of what is to come there are recipes for Chocolate Blackout Cake, Individual Fallen Chocolate Cakes, Lemon Layer Cakes, and of course one of my personal favorites German Chocolate Cake with pecan and coconut frosting. Okay maybe I wont subject you to those recipes, but someone is going to taste them... I havent decided who yet but I am excited to see how they work! 

Just a preview of the amazing recipes to come!

RASPBERRY CHIFFON PIE

Ingredients

Fruit Layer

1 (12 oz) bag frozen raspberries

3 T. pectin

1 1/2 c. sugar

pinch salt

1 c. fresh raspberries (we used thawed frozen raspberries instead and it was fine)

1 (9in) pie shell, baked and cooled

Chiffon Layer

3 T. raspberry flavored gelatin

3 T. boiling water

3 oz cream cheese, softened

1 c. heavy whipping cream, chilled

Whipped Cream Topping

1 1/4 c. heavy whipping cream, chilled

2 T. sugar

Directions

1. FOR THE FRUIT LAYER- cook the frozen berries in a medium saucepan over medium high heat, stirring occasionally until the berries begin to release their juice, about 3 min. Stir in the pectin and bring to a boil, stirring constantly. Stir in the sugar and salt and return to boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through a fine mesh strainer into a medium bowl, pressing on the solids to extract as much puree as possible. Scrape the puree of the under side of the strainer into the bowl. 

2. transfer 1/3 c. of the raspberry puree to a small bowl and cool to room temperature. Gently fold the fresh/froze thawed raspberries into the remaining puree. SPread the fruit mixture evenly over the bottom of the pie shell and set aside. 

3. FOR THE CHIFFON LAYER- dissolve the gelatin in the boiling water into a large bowl. Add the cream cheese and served 1/3 cu. raspberry puree, with an electric mixer, beat on high until smooth. Add the cream and beat on medium low speed until stiff peaks form, 1-2 minutes. Spread evenly over the fruit in the pie shell, cover and refrigerate until set, 3 hours. 

4. FOR THE TOPPING- when ready to serve, with an electric mixer beat the cream and sugar on medium higher until stiff peaks form. 

*My sister and I tried this recipe over christmas break, and even my dad, who isnt the biggest dessert fan liked it, so I would have to say it is pretty good.