The Fork and The Road, LLC

The Fork and The Road returns!

Cape May / Centre County / Culinary Tour / food blog / Homestead / Laurel Highlands / New York City / Pittsburgh / Strip District - 9 months ago - Mary

After a few months of rest and rejuvenation . . . and lots of exploring new culinary treats, I am back to the website and blog. The past months have taken me to a food meeting in NYC which was beyond fabulous and an extended stay in south Jersey that totally cleared my mind and my constantly inflamed W PA sinuses. (Nothing like a beach breeze to cure all ills.) I’ve trekked to central PA for luscious produce and homemade ice cream, explored the history down to Pittsburgh’s south in Washington, PA and visited a brewery, a grain mill and a dairy up north of Butler.  But now it’s time to share my finds.

The culinary tours are still on the menu, but my focus is now mainly on charter tours. Here’s how it works. A business  purchases all 18 or 20 seats, and fills the seats with employees or customers as an incentive or “thank you” for work well done, great service or for stellar business patronage.The tours are also popular with book groups, garden clubs and “newcomer” clubs.  They’re a  great team building experience and a way to learn  about the many culinary treasures in our area without being worried about getting lost on the backroads.

The Fork and The Road is also currently doing  presentations on W PA culinary history to groups who are limited in time for a driving tour or who don’t care for riding on a bus . .albeit a luxury bus. These talks are lively, fun and involve tasting some local treats.

If you’re looking for something new and different for your group, give me a call. I can build a unique tour specific to your group’s interests.

Pie for Mikey

food blog - 1 year ago - Mary

About a week ago, I read a post at Food in Jars that really touched me. ( I love this blog because it’s homey, the photos are stunning and the recipes are unique and delicious. )  This particular entry was about a fairly well known food blogger, Jennifer Perillo, and Jennifer’s husband Mikey’s untimely death.  I won’t go into the details, but if you click on my link in the first sentence, you can read it for yourself.  Please do take a minute to read Jennifer’s post, too. These talented writers can put their feelings into words . . ..and when it comes to blogs it always has to be a few words. I am in awe of their sills. I think hundreds of the pies have been made and shared since the recipe appeared online on August 12.  What a sweet, sweet way to spread Jennifer’s message.

So this weekend we made two peanut butter pies.  One for our immediate family, and one for my younger daughter’s boyfriend’s family.  The pie is easy to make  and it is really good, not too peanut buttery or chocolatey.  Give it a try.  And share it with those you love. Along with a hug or two.

 

Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies ( I used those thin chocolate wafers, but I see online that all sorts of different chocolate cookies were used with success.)

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips ( We used chocolate chips.)

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.