Ok let’s be real, 2020 has been a fairly zero stars experience. I took time away from recipe blogging because it just wasn’t feeling right with everything going on in the world.
But this doesn’t mean I stopped working, and planning, and developing recipes. I really wanted to stretch myself and take the time of isolation to work on recipes that would bring a cool variety to my little collection. So here we have the first Fancy Redneck original dessert (the other dessert recipes were ones I stole from my mom that she made when I was little).
I must say this pie does it all. The yuzu is sharp but adds a floral note that you wouldn’t get in a normal lemon pie, and the gingersnaps add a more savory and almost spicy element to the pie that’s tempered by a super fluffy meringue. I really wanted to write a dessert that would make the tongue dance.
While I’m still not 100% sure if now is the time for blogging I am damn sure it’s always time for a good pie.
Back in I want to say sometime between 1999-2001 I lived for when my parents would let me stay up late so I could watch the original Japanese Iron Chef. The drama, the chefs being themed on nationality, my dear sweet Chairman Kaga, and that fortune teller judge. What a time to be alive.
Those late (to a six-year-old) nights were pretty much my crash course in getting wild and creative. I remember they made ice cream out of EVERYTHING, namely squid ink, which I didn’t even know was a thing you eat, but now I adore. But this story leads to one place. And that is my first ever love/hero, Masahiko Kobe aka “Iron Chef Italian.” This dude made ravioli with chocolate pasta dough.
My. World. Was. Rocked. I went borderline rabid asking how is that possible, and if my mom would make it for me. She looked like I grew two heads.
Fast forward about 10 years. I’m a junior in high school. My mom, brother and I took a trip to Asheville, North Carolina. We stopped in a fancy chocolate shop. And there it was…a bag of chocolate fettuccine. I immediately flashed back to my Iron Chef days and tried to do everything to get that bag to go home with me, to no avail.
But guess what, mom? I’m an adult now and can make my own damn chocolate pasta! (I’m sorry mom, I love you.)
The biggest challenge was figuring out what sauce to make with it. I thought creamy, I thought mascarpone, and then I thought nah. I decided I wanted something that felt fresh to go with it. So I landed on raspberries and mint for freshness, with a punch of balsamic vinegar for intrigue.
So here we have another super beloved, famous recipe of my mom’s. She would make these every Christmas to bring to our family gathering. Pretty much the entire family considered these cheesecakes to be the crown jewel of the holiday feast.