Everyone loves to eat Girl Scout cookies, but few get asked to bake fancy desserts with them.
That was the challenge to Chicago-area chefs from restaurants, Children`s Memorial Hospital and St. Joseph Hospital, all of whom were requested to create a dessert featuring one or more of the seven types of Girl Scout cookies.
In all, 11 desserts were presented for a tasting by a panel of professional judges and Girl Scouts Friday at the State of Illinois Center to kick off the Girl Scout cookie sales season. Recipes ranged from a simple fresh fruit cobbler and a frozen ice cream pie to sophisticated tortes and layer cakes.
The Palmer House Hilton entered three tortes; the hotel`s ice-carver Luis Vela captured first place with his rich, strawberry-topped Golden Nut Cluster sponge-cake and custard charlotte.
Second-place winner, Jim Woelber of Bacino`s Trattoria/Pizzeria in Naperville, surprised onlookers and judges with an unusual flaky cannoli made with phyllo dough, filled with a custard containing crushed Golden Nut Cluster cookies and poached pears. The slender cannoli were served topped with caramel sauce and pecan praline.
Joanne Gusweiller, of Printer`s Row restaurant, used four different cookies in her stunning ”Cheesecake Girl Scout Style.”
Also competing were chefs Dan Chudick of the Sweet Bean Cafe, Matthew Lasof and Gail Gand of Blackhawk Lodge. Monique deKleermaeker, Sue Cowen and Kathie Davis represented Children`s Memorial Hospital; Ron Rech represented St. Joseph Hospital.
Booklets containing the recipes are available by sending a check with a suggested donation of $5 per book in a double-stamped, self-addressed envelope to: Recipe Booklet, Girl Scouts of Chicago, 55 E. Jackson Blvd., Suite 1400, Chicago, Ill. 60604.
Here is one recipe to put you in the mood for Girl Scout cookies, on sale now through April 24.
CHOCOLATE PEANUT BUTTER PIE
Preparation time: 40 minutes
Chilling time: At least 4 hours
Yield: One 9-inch pie
This recipe is from Monique deKleermaeker of Children`s Memorial Hospital.
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, melted
Filling:
12 ounces cream cheese, softened
1 1/2 cups each: creamy peanut butter, sugar
1 cup each: whipping cream, crushed Tagalong Girl Scout cookies
Topping:
1/2 cup each: sugar, whipping cream
2 ounces unsweetened chocolate
4 teaspoons unsalted butter
1/2 teaspoon vanilla extract
1. Heat oven to 350 degrees. For crust, mix graham cracker crumbs, sugar and butter in bowl. Press over bottom and up sides of a 9-inch pie pan. Bake 8 minutes. Cool completely on wire rack.
2. For filling, beat cream cheese, peanut butter and sugar in large bowl of electric mixer until smooth and well blended. Beat cream in small bowl until soft peaks form. Gently fold into peanut butter mixture.
3. Spoon half of the filling into cooled crust. Sprinkle with half of the crushed cookies. Spoon remaining filling over cookies. Sprinkle with remaining cookies.
4. For topping, put sugar and cream into small saucepan. Heat to boil. Reduce heat and simmer, without stirring, for 6 minutes. Remove from heat. Stir in chocolate and butter; stir until melted. Stir in vanilla. Carefully pour over pie. Refrigerate, uncovered, at least 4 hours. –
