Razzleberry Pie Is On The Valentine’s Day Menu At Peggy’s On The Green
A recipe with a heart: Razzleberry Pie is on the Valentine’s Day menu At Peggy’s On The Green and sale of these pies to benefit the Boerne Education Foundation.
Photo credit: Michele Jacob courtesy of Peggy’s
Valentine’s Day is coming up fast. Need an idea for that romantic dinner? Think Razzleberry pie! It is a perfect dessert centerpiece after your romantic meal at home or make reservations at Peggy’s On The Green and let Chef Mark Bohanan create that special dinner. And — diners will be making a lot of school children happy too, proceeds from the Razzleberry pies and pie slices will benefit the Boerne Educational Foundation too.
Razzleberry Pie Recipe:
• 4 ½ oz. unsalted butter, room temperature
• 4 ½ oz. granulated sugar
• Zest of 1 orange
• 1 tsp vanilla extract.
• 1 large egg, room temperature
• 4 ½ oz. ground almond meal
• 4 oz. all-purpose flour
• 1 tsp baking powder
• 2 ½ cups (20 ounces) cold heavy cream, divided
• 1 oz. confectioner’s sugar
• 2 tsp. powdered sugar
• 4 oz. granulated sugar
• 2 tsp. of orange zest
• 12 oz. frozen raspberries, thawed
• Juice and zest of one orange
Directions: RazzleBerry Pie
1. Cream together butter and sugar in a stand mixer with the paddle attachment until light in color. Add in the orange zest and vanilla extract.
2. Add the egg and beat until combined. Sift together ground almonds, flour, and baking powder. Add the butter mixture in 3 additions. Mix just until dough comes together.
3. Press dough into the tart shell, chill for 30 minutes, pre-bake shell at 425 F° until golden and done. Approximately 15 to 20 minutes.
Directions: Raspberry-Orange Mousse
1. In a large bowl whisk the heavy cream with the confectioner’s sugar until soft peak form. Transfer to refrigerator until ready to use
2. Place ¼ cup of cold water in a small container and sprinkle with gelatin. Set aside.
3. In a medium saucepan, combine the granulated sugar thawed berries and orange juice & zest and bring to a simmer over low heat, stirring occasionally to break up the solid pieces. Allow the berries to simmer until completely broken up and some of the water has evaporated, thickening the mixture, about 20 minutes. Remove from heat and immediately whisk in the bloomed gelatin. Whisk for 1 minute to ensure that the gelatin is completely dissolved.
4. Set up a large bowl filled 2/3 of the way to the top with ice and water and set aside. Place the saucepan with berry mixture into the prepared bowl of ice and water, and allow it to chill. Stir it regularly to keep the gelatin from setting up until the raspberry mixture feels cold to the touch, about 5 minutes.
5. Transfer the raspberry mixture to a large bowl. Stir in about ¼ of the chilled whipped cream, to lighten the raspberry mixture, then use a big rubber spatula to fold in half of the remaining whipped cream. Fold gently until the color is consistent, taking care not to deflate the mousse.
6. Return the rest of the cream to the fridge to be used as topping. Pour the mousse into the cooled pie shell and chill in the fridge for at least 3 hours before serving. When ready to serve, re-whip the remaining cream just enough to bring it back to soft peaks. Using a piping bag fitted with a large start tip pipe the cream onto the top of the pie. Serve immediately, and refrigerate leftovers.
From the POG Bar:
Enjoy a Chocolate Pearl Cocktail to compliment your Valentine!
Recipe: Chocolate Pearl
• 1 ½ oz. Vodka
• ½ oz. Crème de cocoa
• ½ oz. Simple Syrup
• ½ Lemon
• White chocolate pearls garnish
About B.E.F: The Boerne Education Foundation is a volunteer-led, non-profit organization formed in 1997 to support every school, teacher and student in the Boerne Independent School District, thereby helping create exceptional schools. Every year, each school in Boerne receives vital monies on a per capita basis for its students, and many teachers are awarded grants for materials to empower them to give our students an exemplary education. To date, BEF has distributed over $2.1 million to Boerne ISD schools.
What/When: Pre-order Razzleberry pies for Valentine’s Day starting February 1. Pies are $30 and can be picked up the week of Valentine’s, February 12-18. $15 from each pie sale will go to the Boerne Educational Foundation. Call 210.254.3651 to pre-order. Razzleberry pie slices are on the Peggy’s on the Green menu the week of Valentine’s too. Total profits from each $8.95 slice of pie sold during Valentines week, also will go to the Boerne Education Fund.
Where: Peggy’s On Green, 128 West Blanco Road, Boerne, Texas 78006, 830-572-5000
About P.O.G.: Peggy’s on the Green is the latest brainchild of Mark Bohanan, chef-owner of nationally renowned Bohanan’s Prime Steaks and Seafood and founder of the annual San Antonio Cocktail Conference. Peggy’s on the Green is a casual yet elegant Southern-inspired restaurant and craft cocktail bar located inside Ye Kendall Inn, a stunningly restored stagecoach stop that’s been serving up fine Texas hospitality since 1859. Named after Bohanan’s late mother, Peggy’s honors Texas traditions with familiar favorites that are elevated by culinary mastery and the freshest seasonal and local ingredients. For reservations, visitfacebook.com/peggysboerne. Facebook/Instagram/Twitter: @peggysboerne @bohanans @peggysboerne, #bohanans #peggysboerne