The Ask The Chef segment yesterday could have been called Ask The Baker. Andrea Ballard from Olympia, Washington called in to talk about her podcast that she does with a great friend from Seattle who moved to London. They bake a recipe one of them finds on the internet and then they compare notes. The fanbase has grown enough that the baking has spread to them, and all are comparing notes. Like The Food Show for baking.
While we were off the air when the “thing” started and were podcasting ourselves, we invited people to call us. She did, and we found her delightful.I wanted to have her back for the real show, and she was everything we expected. We talked about chocolate and London, and how ingredients differ across the ocean.
We talked so much about other things, (like our mutual obsession for Fortnum & Mason) that we hardly had time to get the tips we wanted. There was a valuable one she mentioned which some of the chefs have expressed. The oven should be completely preheated, meaning leave it for ten minutes more than the thermometer suggests.
The others we’ll have to get from her the next time she visits. There will definitely be a next time.
Below is her recipe for no-bake Mini Orange Ginger Pies, or you can view it on her website here.
To follow Andrea:
Chilled Mini Orange-Ginger Pies
When summer is heating up these little no bake cuties will keep you cool in the kitchen.
Makes 4 individual servings. Requires 2-3 hours chilling time.
4 Tbsp. butter, melted
20 gingersnap cookies, crushed (approximately one cup)
1/2 cup marshmallow fluff
2 Tbsp. Cointreau, or other orange liqueur
2 Tbsp. orange juice, fresh squeezed
2 Tbsp. orange zest, divided (note: it’s easier to zest the orange before juicing)
1 cup heavy whipping cream
Gather four wide mouth pint sized mason jars. You’ll only need the glass jars, not the lids.
In a small saucepan over low heat, melt 4 Tbsp. (half a stick) of butter. Set aside to cool.
Using a food processor, pulse to crush the cookies into fine crumbs. Or place 20 – 25 cookies in a Ziploc bag and crush with a rolling pin. (I used Anna’s Ginger Thins, a little more than half of the box.)
Mix the gingersnap cookie crumbs and the melted butter in a medium bowl until thoroughly combined. Place 3 Tbsp. of crumb mixture in the bottom of each mason jar and press down firmly to set (I used the bottom of a small juice glass to press down). Reserve remaining crumb mixture for topping. Place jars in refrigerator while preparing the pie filling.
Using a mixer with the whisk attachment, mix 1/2 cup marshmallow fluff, 2 Tbsp. of Cointreau and 2 Tbsp. of orange juice until combined. Set aside.
Using a mixer with the whisk attachment, whip the heavy cream until soft peaks (3-4 minutes). Fold in 1 Tbsp. orange zest.
Fold the marshmallow mixture gently into the cream mixture.
Spoon the marshmallow cream mixture gently into the mason jars on top of the crumb mixture.
Sprinkle tops of pies with reserved crumbs and orange zest, if desired.
Freeze for 2-3 hours to set.
Remove from freezer 15 minutes before serving.