What. The. Eff. Is. Prune. Whip?
The WASPy among us will feel some familiarity with this beige concoction. The rest? Well, it will take some convincing.
When I saw my Pieathalon assignment, I felt instant familiarity: my childhood Charlie Brown lunchbox cookbook had a recipe for prune whip. I knew what I was in for.
But although Betty Crocker circa 1975 had a hand in this version (hello miniature marshmallows and instant coffee) I was nervous.
And I’ll be honest, one look at this refrigerator pie and my hubby recoiled.
“Is that turd pie?”
For the record, the recipe ticks the vintage boxes: prune whip is indeed a thing, although typically a meringue-type mix with egg whites. Betty Crocker has no time for that fussiness: just cook up those mini marshmallows and let’s get this thing in the fridge.
I did like the coffee flavour, but it was sickly sweet. The cinnamon pie pastry was a nice treat though, and smelled heavenly.
Laughably, there is no way to dress up this prune pie: it is what it is – a harbinger of what’s coming from your intestines.
But don’t let us put you off the retro pie train: check out these amazing bloggers!
Happy pie eating, folks!
Summer lounge alert: Vancouver chef Vikram Vij has come back to the Banff Springs to create a menu for its new seasonal restaurant, Indian Summer, which is taking over the upper Rundle Lounge.
This is a great partnership with an authentic connection: Vij worked in the Banff Springs’ kitchen in the early 1990s (wish our paths had crossed, but alas). Here’s his family chicken curry recipe.
Since we are a wee bit obsessed with the Colonial curry buffet at the Empress’ Bengal Lounge, it’s rather thrilling to see something similar in Banff.
Springs chefs are intended to start travelling to Vij’s every spring to develop summer menus.
We can hardly wait to play Colonial castle. Whether it’s a hot summer night or a rainy day, we’re keen on sinking back and enjoying the heady aroma of Indian spices. Give us a chilled glass of bubbles or fizzy lime-ginger soda and we are ready for Indian Summer, Rockies style.
To tide us over, we’ll try to create this fun cocktail hour soon: Vij’s ginger lime cocktail, spiced cashews and pate.
Found this Seventeen recipe gem circa 1978 just in time for Easter:
Seventeen page courtesy therecipewench.com
Check out The Recipe Wench for a sweet story — and recipe — for this braided Easter bread. It will make your day!
And if you are in the Easter baking mood, check out our darling bread birdies post and the very prim supper post.
We’ve been using this set of 1970s pottery in the office. And we have to say we’re pretty charmed.
We are not fans of pottery per se, but we do have a fondness for retro mugs, platters, casseroles and bowls we’ve grown up seeing adorn ranch house/ski chalet/lake cabin shelves.
This red Alberta clay is especially lovely as is its prairie landscape theme.
They were created in Lavoy, AB in the late ’70s.
Should there come a day when we clumsily lose (read: break) these, we will at least have a photo to remind us!
A quick Chinese New Year feast, courtesy of T&T supermarket:
Chinese soy chicken, hacked before our eyes by a kindly, cleaver-wielding butcher
Ha Gow, shui mai
$8 soy sauce because we’ve been curious (it is worth the extra $$ for its viscous consistency: perfect for dumplings. Would be a waste using in larger recipes, I think.
We are a wee bit obsessed with five-spice roasted chicken.
And, really, all things Chinese New Year!
Further along in the P.F. Chang’s project:
Menu says: Dynamite Shrimp. Tempura-battered, tossed in a light, spicy sriracha aioli.
Their twitter account says: The perfect mix of sweet and spicy.
Old recipe forum comment says this: “I have worked for PF Changs at several locations for many years, and although similar in a few ingredients the dynamite shrimp differs from the crispy green bean sauce. Perhaps they have the dynamite shrimp sauce confused with the sichuan flatbread sauce, which includes the green bean sauce in its dipping sauce. dont waste your time making the dynamite shrimp, its a mayo-chipotle sauce…where the green bean dip is a sriracha mayo…good luck!”
Some online copy cat versions we found are calling for Kewpie mayo, sriracha, honey, chipotle powder and green onion for the top. But keen on either chipotle powder or a shake of chipotle hot sauce.
How lazy is this: we purchased popcorn shrimp from a local take out joint and tumbled it in this P.F. Chang’s sauce clone at home.
First time out, we blended some mayo with sriracha, sesame oil and a dash of rice wine vinegar. It was fantastic. But so rich!
Next time: We’ll ditch the oil and vinegar and go for sweet/rice wine tasting Kewpie with a shake of chipotle hot sauce and sriracha.