just in time to woo your maritime valentine, i give you the sour cherry seaweed pie, with a salty sweet roasted cornflake crust. if you’ve ever wondered how toronto came to be thought of in the maritime imaginary, all you need to see are these two hosers from the big smoke in this vintage maple leaf bologna ad. it’s part of our heritage.
seaweed pie is a mange blanc, which i guess is a more appetizing name than “MILK JELLO,” which is basically what it is. the irish moss (a kind of seaweed) acts as a gelatin; the key to this dessert being not-gross is to use as little as possible. also: forget about graham crusts. cornflakes are what’s good. i’ll show ya.
if you wanna serve the full meal from the ad, just fry up some bologna alongside. i’m not putting a recipe for that here cause if ya don’t know how to fry bologna, then god love ya. just order a pizza.
enjoy. even your friends from toronto will think it’s “excellent.”
6 cups cornflakes
1 tsp salt
1/3 cup white sugar
2/3 cup softened butter
seaweed pie filling:
2/3 cup loosely packed irish moss
4 cups milk
1/4 cup juice from sour cherries
pink food dye
1/4 cup sugar
1 tsp vanilla
1/2 tsp almond flavouring (optional)
1 cup drained sour cherries
2 cups drained sour cherriesmake
Preheat oven to 375. Spread the 6 cups of cornflakes evenly over the pan. Toast in the oven for 5-6 minutes, until dark golden and fragrant. Pulse the toasted corn flakes in your food processor, until it has a consistency of very coarse coffee grinds. It’ll yield around 2 cups when ground. Mix in the salt, sugar, and butter, until it has a uniform consistency. Press into a 9″ springform pan, and refrigerate for at least an hour.
sour cherry seaweed filling:
- Soak the irish moss in cold water for 15 minutes, then drain & rinse thoroughly.
- Bring the irish moss, sour cherry juice, and 4 cups of milk to a gentle simmer, and allow to simmer for 20 minutes.
- While simmering, put the sugar, vanilla, and almond extract into a large bowl, placing a strainer over top.
- After 20 minutes, strain the milk mixture into the bowl of sugar mixture.
- Stir to ensure the sugar has melted evenly. Add pink food colouring at this point, until it’s the colour of the pepto bismol you’ll need after all the fried bologna.
- Allow milk mixture to sit at room temperature for 15 minutes. During this time, evenly arrange the cup of drained sour cherries over the prepared crust.
- Slowly pour cooled milk mixture over the cherries and cornflake crust.
- Chill at minimum 4 hours, ideally overnight.
- Top with 2 cups of drained sour cherries, slice and serve. Aren’t you glad you’re open to new things?