Boston Cream Pie Day – October 23rd
Occasionally there is desert so delicious that a city is willing to attach its reputation to it, and thereby its fate. The Boston Cream Pie was created by an Armenian-French chef in 1856, who was known by a single name—Snazian, employed by the snazzy Parker House in Boston. The pie (or cake if you prefer) is comprised of two layers of vanilla sponge cake with vanilla custard in between the layers. The top layer features a chocolate glaze.
Also employed by Parker House at different times: Ho Chi Minh and Malcom X. Here’s a brief history of Parker House.
Music Du Jour: Boston Greatest Hits playlist
Films Du Jour: Here are the five best Boston films, as rated by viewers…
Snacks Du Jour: You guessed it! Boston Cream Pie!
Boston Cream Pie flavoring that may come in handy someday.
Cocktail Du Jour – Boston Cream Cocktail
This recipe is from Tipsy Bartender.
- 1 oz Irish cream
- 1 oz of hazelnut liqueur
- 1 oz of vanilla vodka
- Dark chocolate liqueur
- Splash of milk
- Yellow cake mix
Rim edge of martini glass with chocolate syrup and set aside. Add Irish cream, vanilla vodka, hazelnut liqueur, dark chocolate liqueur, milk and yellow cake mix to a cocktail shaker with ice. Shake for 20 seconds. Strain mix into rimmed martini glass and garnish with a cherry.
Mocktail Du Jour – Boston Cream Mocktail
Mocktail version (makes a pitcher) is from Bar None.
- 2.5 pounds of sugar
- 2 oz. citric acid
- 1 tbsp. lemon juice (concentrated)
- baking soda
Mix the citric acid and the sugar in a pot with 3 pints of boiling water until the sugar has dissolved, then let cool. Stir in the lemon juice and chill in refrigerator, bottle/can, and store. Note: Use like a tonic, mixing one pinch of baking soda and a teaspoon of the mixture for every glass of distilled water.
Beer Du Jour
Samuel Adams Boston Lager
Wine Du Jour
Chardonay, Australian Malbec, Reisling, and Ruby Port all pair with Boston Cream Pie
