THIN MINT PEPPERMINT ICEBOX PIE

006 (2)Happy St. Patrick’s Day!  If you ran short of time and didn’t get to make corned beef and cabbage, or soda bread, or stout cake, or any of the other gazillion Irish recipes that have been flooding inboxes for the past week (enough already!), you can still enjoy a little green without any fuss.  How about your very own St. Patrick’s Day parade with green animal crackers:

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Perhaps a green Snoball will bring you a little luck o’ the Irish on this day:

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If you want to make something quick, this Thin Mint Peppermint Icebox Pie fits the bill.  Although it needs to chill for about 2 hours, it comes together in no time.  If you didn’t get any Girl Scout Thin Mints this year, Keebler makes a nearly identical cookie called Grasshopper Fudge Mint Cookies.  Tint the pie as green as you’d like.

THIN MINT PEPPERMINT ICEBOX PIE
Author: 
Recipe type: Dessert
 
Ingredients
  • For the crust:
  • ¾ cup crushed Thin Mint cookies (approximately 1-1/2 sleeves)
  • ¼ cup sugar
  • 3 tablespoon butter, melted
  • For the filling:
  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon peppermint extract
  • Green food coloring
  • 8-ounce carton frozen whipped topping, thawed, plus another ½ carton for spreading on top
Instructions
  1. To make the crust: Preheat oven to 350 degrees. Mix together crushed cookies and sugar in a medium bowl. Add melted butter and stir until thoroughly combined. Press mixture evenly into a deep dish pie plate. Bake for 8 minutes. Allow to cool completely.
  2. To make the filling: Place cream cheese and sugar in a large bowl, and using an electric mixer, beat until light and fluffy. Add peppermint extract and green food coloring and beat until thoroughly combined. Fold in 8-ounce carton whipped topping. Spoon the filling into the cooled crust. Top with additional ½ carton of whipped topping. If desired, decorate with halved or crushed Thin Mint cookies, sprigs of mint, and/or green sprinkles. Refrigerate at least 2 hours before serving.

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 Thin Mint cookie crust — the highest and best use of Girl Scout Thin Mints

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 Green enough?

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 Eat me, I’m Irish

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 Happy St. Patrick’s Day!!

SMOKED DUCK, MANGO, AND BLACKBERRY SALAD WITH RASPBERRY VINAIGRETTE

012I found this cute little vintage wooden duck bowl on ebay.  I liked the decorative carving around the edge and on the tail.  The bowl part is only about 4″ in diameter, and  I can think of a lot of uses for it.

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It’s a little hard to see, but carved on the bottom are the words “Handmade in Yugoslavia.”  (Yugoslavia broke up into Slovenia, Croatia, Bosnia and Herzegovina, the Republic of Macedonia, Montenegro, and Serbia in the early 1990s.)

Did you ever wonder why we say “duck” when you want to warn someone to put their head down?  According to my interwebs research, the word duck referring to the bird, came from the verb “to duck,” meaning to bend down.  This is because many members of the duck family feed by “upending.”  In Dutch, the word “duiken” means “to dive.”  Many languages have words for “duck” and “end” that are similar– such as the Dutch “eend” for “duck,” and “eind” for “end.”  So the next time you are at a cocktail party and run out of things to talk about or people to make fun of, you can bore everyone with the origin of the word “duck.”  One step closer to being Cliff Clavin.

No one, however, seems to know the origin of the phrase “just ducky,” generally used to mean something is fine or wonderful.  I think “just puppy” might be a more appropriate description of something great.

Inspired by the little wooden bowl handmade in the country formerly known as Yugoslavia, I made Smoked Duck, Mango, and Blackberry Salad with Raspberry Vinaigrette.  The smoked duck breast comes fully cooked and frozen, and because it can be elusive to find, I will buy it and freeze it when I come across it.  You can also order it online.  It tends to be somewhat pricey, but a little goes a long way, and it’s really worth it for this special salad.  This salad really is just ducky.

SMOKED DUCK, MANGO, AND BLACKBERRY SALAD WITH RASPBERRY VINAIGRETTE
Author: 
 
Ingredients
  • For the raspberry vinaigrette:
  • ½ cup raspberry vinegar
  • ½ cup vegetable oil
  • ½ cup grapeseed oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 5 tablespoons honey
  • For salad:
  • 6 cups mixed field greens or baby lettuces
  • 1 smoked duck breast, fat trimmed, and thinly sliced
  • 1 ripe mango, peeled, pitted, and thinly sliced
  • ½ ripe avocado, peeled, pitted, and cubed
  • ½ cup fresh blackberries
  • ¼ cup shelled pistachios
Instructions
  1. To make vinaigrette, whisk together all ingredients in a medium bowl. Transfer to serving container.
  2. To assemble salad, divide greens among two salad plates (chilled, preferably). Arrange duck and mango slices decoratively in a spoke-like fashion on top of greens. Arrange blackberries decoratively among mango and duck slices. Sprinkle pistachios over salad. Drizzle with vinaigrette, reserving unused dressing for another use.

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Smoked duck breast — the beginning of a great salad

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Spoke-like!

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Just ducky!

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Mad as a wet hen?  How about mad as a dirty duck?