Thursday my son invited some friends over to celebrate being admitted to the Maryland Bar. I must say, if one has to choose among all the 50, or 51 if you count DC, bars in the country, Maryland seems pretty good, just for the show they put on for the new lawyers and their parents. It has history. I like history. The Maryland Bar dates back to something like 1667. It figures that no sooner did the colonists get to these shores than they immediately began suing each other. The entire Court of Appeals, all 7 of them in their cranberry colored robes, sat patiently through the whole thing, which is saying a lot, since they swore in 15 groups of 90 over two days. My son also liked the fact that they gave out what he called swag, which included a copy of the Maryland Legal Yellow Pages. Hmm.
We bought the food from Mangiano's since it was a school night, but my daughter and I elected to make the deserts. Actually, she made both the deserts, when one of us was summarily ordered out the door to shovel the inch and a half of snow off the walk.
The other desert, which was a much bigger hit than Yankee Pine Nut Pie, was called Candyland Peppermint Pie, and it came from a website called http:hungrygirl.com .
Hungrygirl has a cookbook that features lower fat recipes for lethal deserts, main courses and snacks.
Yankee Pine Nut Pie, which I had intended to make if it hadn't been for an impromptu date with a snow shovel, is really easy. Think pecan pie, only substitute pine nuts. I posted the recipe on Chow.com to see why pine nuts, and how did Yankees come to get them, so there may be more info in this regard. I suspect myself it was the Italian influence in Massachusetts. However, we shall see.
Yankee Pine Nut Pie
1/2 cup sugar
salt to taste
1 tablespoon flour
1 cup dark corn syrup
2 eggs lightly beaten
1 teaspoon vanilla
2 tablespoons melted butter
1 cup pine nuts
1 unbaked nine-inch pie shell
1. Preheat the oven to 300 degrees.
2. Sift the sugar, salt and flour into a mixing bowl. Stir in the syrup and eggs. Add the vanilla, butter and pine nuts.
3. Pour the mixture into the pie shell and bake one hour. Let cool.
Makes 8 servings.