A BBQ/Potluck on one of the best decks in the city, hosted by a loyal and true friend.
A more summery version of this maple mousse pie.
The Fail, the EPIC FAIL:
The mousse pie recipe has a meringue component. Oh that meringue! I totally bombarded it with hot honey, and the poor, fluffy cloud didn’t stand a chance! It collapsed like an uncapped air mattress under a sleepy soul.
I pride myself on being the Daughter of Invention, but try though I did, the meringue had failed. There was no salvaging the eggy mess, so I had to “click” undo a little farther back into my history. What I had was a perfectly good crust, a fresh fruit puree and a new idea borrowed from the very woman who inspired me to improvise- my mom. What I didn’t have was more heavy cream. What I did have was my special one’s car!
To Whole Foods! To the dairy aisle! (I also tried to buy an air conditioner at Home Depot, but that effort lingered on the fail side of the spectrum).
The Moment That Made Me Grateful the Meringue Had Failed So Miserably:
As I walked to retrieve a cart, I saw a tall man with thick, thick, thick glasses and dark hair. Could it be…no…but…is it? His voice even sounded familiar as he spoke to his shopping companion who was retrieving a cart. She looked familiar as well! It was them! It was! My heart raced a little bit and fluttered with glee. I worked up the courage to be that dorky fan girl and approach them in the produce aisle.
The Celebrity Encounter:
“Excuse me, I have to ask. Were you in Party Down [ie: one of the best shows ever!!!]?”
“Yeah…yeah, I was, and so was she [points to Kristen Bell as she picked berries].”
“It was such a great show! It got me through the winter! You guys were amazing!”
“Thanks, thanks very much! I’m Martin. What’s your name?”
“Nice to meet you, Quelcy.”
I was blown away by his sincerity and humility. Not only had he introduced himself, but he had taken the time to ask my name, repeat it, and furthermore, he had pronounced it correctly! I asked about the rumors of a comeback movie, and he said they had to keep pushing the writers! Meanwhile, the two of them were in Pittsburgh “to pick up some food at Whole Foods” and to shoot a movie together. Between Anne Hathaway in my yoga class and Party Down cast members at Whole Foods, Pittsburgh is becoming quite the little Hollywood.
The Uplifting Moral of the Story
Have you ever noticed how most life lessons have at least one kitchen counterpart? Susan Sarandon (and others probably) said, “If you’re not making mistakes, you’re not doing anything.” Had I not failed my meringue but persevered with my dessert, I wouldn’t have had the serendipitous encounter in the produce section. Silly as it may seem, that little twist in my day really set a positive tone for my week. On top of the encounter, my friends really enjoyed the dessert. All in all, I am a really lucky girl, and it pays to appreciate these moments in life!
Coconut Walnut Crust
2 cups walnuts
3 Tablespoons organic light brown sugar
1/8 teaspoon nutmeg
4 Tablespoons organic coconut oil
1 teaspoon organic almond extract
Preheat the oven to 350 degrees.
Spread the walnuts on a parchment lined baking stone, and bake for about 10-15 minutes, or until fragrant. Let cool completely.
In a food processor, pulse the walnuts, brown sugar, nutmeg and almond extract until the nuts are finely chopped.
Add the coconut oil, and pulse to incorporate.
Press the crumbs into a 9-inch springform pan in an even layer.
Refrigerate until firm.
I know science would say otherwise, but I prefer to see the making of whipped cream akin to the making of magic. Suddenly cold, heavy cream turns into fluffy clouds. The bowl of clouds holds the imagination if you stare and allow yourself a spoonful of creativity while the mixing blades spin. What do you see, friends..?
Whipped Cream Filling
1 pint organic heavy cream, chilled
8 oz organic Neufchatel cheese
1 Tablespoon pure vanilla extract
1/3 cup wildflower amber honey
3 Tablespoons Kraken Rum (or the like)
In a large bowl, beat the heavy cream and the Neufchatel cheese until soft peaks form.
Add the vanilla, honey and rum and beat until combined.
Scoop the filling onto the crust, and spread evenly.
3 cups cherries, pits removed
1 cup fresh blueberries
Puree the cherries and blueberries in a food processor. Either set the fruit puree aside or strain to drain off some of the excess juices.
Add the fruit in dollops, and use knife to swirl the fruit with the filling.
Freeze until the top begins to set slightly. Remove from the freezer, and add the fruit garnishes. Return to freezer, and freeze until firm.
4-5 large strawberries, sliced
Blackberries to your aesthetic liking
The revised and rather improvised dessert remained in the freezer until the kielbasa was grilled, loaded with fixins on a bun and eaten with corn on the cob and fancy butter. The dessert remained in the freezer while the band played atop a neighborhood hill. The dessert remained in the freezer until the happy neighbors returned to the deck with the beautiful views of a sky changing from blue to pink. Stay tuned, and I’ll show you what that all looked like.