With what started as a harmless Facebook “Share” from my sister not so long ago for a holiday not that far away, I was gifted my very own Star Wars Death Star Waffle Maker. As it was a early Christmas present, and given the permission to use it as soon as it arrived, I armed myself with my trusty box of Jiffy baking mix (which, in my opinion, makes excellent waffles and hotcakes) I did what any self-respecting gay does on a Sunday: Brunch.
This weekend is the first weekend of May, which means it’s time for The Race. You know the one, where all the best line up at Churchill Dow…I mean, Tatooine…and make the run of a lifetime. And if it happens to be be time for that other race too–the one with the horses and the hats, well, so much the better.
Having discovered that I have been transplanted into a heathen land that knows no such delectable as this particular pie, I bring to you Boonta Eve Podracing Pie (aka Definitely Not Kentucky Derby Pie). (Also: there are several versions of this recipe out there, and I’m not entirely sure where ours came from. So if you see one similar, let me know so I can give credit.)
You will need:
1 9-inch deep dish pie shell or 2 9-inch regular pie shells
1 cup sugar
1/2 cup flour
1 stick butter, melted and cooled
1 cup chopped pecans or walnuts
1 cup miniature semi-sweet chocolate chips
1 tsp. vanilla (optional)
1 tbsp. bourbon (optional)
Preheat your oven to 350 degrees. Laying out your pie shells, layer your chocolate chips evenly across the bottom. (I used two pie shells for this recipe, as this pie is very rich).
In a mixing bowl, beat eggs together with sugar, flour, and melted butter. Add vanilla and bourbon, if desired, and mix in nuts.
Carefully put your filling in the pie shell on top of the chocolate chips, doing your best not to dislodge the layer of chocolate chips. I used a soup ladle for this purpose, as it helped me divide it evenly between my two pies, but if you’re using one deep-dish shell, put all of it in.
If using a deep-dish pie shell, bake pie for 1 hour or until filling is set. If using regular pie shells, bake for 30-40 minutes or until the filling is set.
This pie is best served warm with some whipped cream and a mint julep or cold out of the fridge with whipped cream and a mint julep. Depends on your preference.
The best part of this pie is that it is just as customizable as your podracer. Not a fan of walnuts or pecans? Use macadamia nuts, and substitute white chocolate chips for semi-sweet. Not a fan of nuts at all? Use butterscotch or peanut butter chips in the same place. Do make sure that if you are using regular sized chips of any sort, chop them down into smaller pieces, as giant chunks of chocolate, while delicious, aren’t really Der–Podrace Pie.
So, this is awesome. StarTrek.com just announced that Klingon Warnog – that is, Klingon BEER – is coming soon to the US and Canada. With hints of banana, clove, and caramel, this should be a warrior’s drink.
Coming from Tin Man Brewery in Evansville, Indiana, you can also check out federationofbeer.com to learn about Vulcan Ale, brewed at Harvest Moon brewery in the United States, but sadly, available only in Canada.
As for the Warnog, I have only one thing to say:
Yeah, we know. Captain Picard has been asking us what’s been taking so long to get another installment of Bake It So back to Tosche Station too. Truthfully, it’s because I decided to tackle the ultimate Star Wars recipe: ryshcate. It’s the dish that started off Corran Horn and Mirax Terrik’s courtship, and the dish that celebrates Corellia and all it stands for. It contains the very best of Corellian whiskey. The question has been, though–what exactly is it?
I’ve tried various recipes. I’ve made pies. I’ve considered coffee cakes. I’ve worked my way through probably three pounds of pecans, and I’ve tried to figure out how to put genuine Kentucky bourbon into all of it (because what else could be closer to Whyren’s?). My friends have happily celebrated the bounty of my experiments. But it wasn’t until today that I finally found the happy medium–the pastry between a cake and a pie that would bring everything together. Ladies and gentlemen, Tosche Station’s Ryshcate recipe Continue reading
Except cake with beer in it. And not just any beer, mind you, because you can’t put Budweiser in a cake and expect it to turn out. Oh, no. This cake calls for the greatest of all beers: Guinness. Guinness + sour cream creates one of the most moist, delicious cakes I’ve ever had, and it is, quite simply, to die for.
I’ve adapted our recipe slightly from this recipe at Epicurious. But know, no matter what, this cake is Captain Picard approved:
For ingredients and the recipe, see after the jump. Continue reading
Like many features on this blog, our new column started as a discussion on Twitter, and much like Bria’s epic re-read of the EU, it wasn’t serious until the Captain of the Blog decided that it was a fantastic idea and we needed to do it. Apparently, he’s not done enacting revenge on Bria for her costume enabling, and revenge is falling on me for my failure to finish a certain Karrde/Shada fanfic that I was writing.
All this started with my attempt at making pumpkin pie from a real pumpkin. That didn’t go too well, but pumpkin pie was later achieved, and Brian thought this was wonderful, and somehow, the idea of geeky recipes started floating around. Personally, I think this is just a ploy on Brian’s part to have a list of things that he knows Bria and I can make so when the Tosche Station staff gets together, he can start bribing us into making him awesome food.
So stay tuned for our new recipe and cocktail feature: “Bake it So” and join us tomorrow for our first recipe: “Come to the Dark Side: We have (Chocolate) Cake!”