Nesselrode Pie Wanted
i have been put in charge of tracking down a real, old fashioned, honest to goodness nesselrode pie for my father's b-day.
he has been talking about this pie for as long as i can remember and i want to get him the best version out there so he'll finally shut up.
ever think of making it yerself??...I remember the "vermont country store" selling jars of this stuff about 2 years ago...VERY strange ingredients within but worth a shot if you can't find a baker.
Nesselrode Pie Recipe
Servings: 6 Servings
3 Egg whites
0.25 c Granulated sugar
3/4 c Coarsely chopped blanched Almonds, toasted
1/3 c Maraschino cherries, cut In fourths
2 tb Maraschino-cherry Syrup
1 ts Vanilla
1/3 c Sifted confectioners' sugar
1.5 c Heavy cream, whipped . . .
1 Recipe Vanilla-wafer Crust
1/3 c p melted butter or margarine. Press into buttered 9-inch
Has a frozen confection filling with a Christmas garden of cherry poinssttias and gumdrop holly atop Beat the egg whites till foamy, add the granulated sugar gradually and beat till stiff.
Fold in the almonds cherries, cherry syrup, and vanilla.
Fold confectioners' sugar into whipped cream; fold into the first mixture.
Pour into Vanilla-wafer Crust and freeze firm.
Garnish top with cherry poinsettias and gumdrop holly leaves.
Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3 cup melted butter or margarine.
Press into buttered 9-inch pieplate; chill till firm, about 45 minutes.
Cherry poinsettias: The stem mark of maraschino cherry will be the center of flower.
Holding cherry at stem end, use sharp scissors to snip it in sixths from opposite end not quite through.
Spread "petals" out around stem mark.
Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8 inch on a little sugar between sheets of waxed paper.
Snip out holly-leaf shapes.
You're absolutely right!
This from the Arthur Schwartz link, in the second post:
'When you read the introduction to the recipe, you’ll see that candied chestnuts are actually more in keeping with a true Nesselrode anyway.
The jarred product of candied cauliflower (yes, cauliflower) and other stuff was always a compromise – not that it didn’t taste good.'