Boston Creme Pie

 

BOSTON CREME PIE

Judging by the name of this famous dessert, one would assume that the Boston Creme Pie was created in Boston, Massachusetts. And one would be right. However, there is a slight confusion over the dessert's origins. According to John F. Mariani's 1999 book, "Encyclopedia of American Food and Drink", the Boston Creme Pie originated during the Early American period and was known as either the "Pudding-Cake Pie"; or when made with a raspberry jelly filling, "Mrs. Washington's Pie".

But the current dessert that features the chocolate topping is known as the Boston Creme Pie. And according to many cookbooks, Armenian-French chef M. Sanzian created the dessert at Boston's famous Parker House Hotel in 1855 or 1856. Like the Pudding-Cake Pie and Mrs. Washington's Pie, the Boston Creme Pie is actually a pudding and cake combination that comprises at least two or three layers of sponge cake filled with vanilla flavored custard or crème pâtissière. In the case of the Boston Creme Pie, the cake is topped with a chocolate glaze called Ganache. The Commonwealth of Massachusetts declared the Boston Creme Pie as its official dessert in 1996.


The following is a recipe for the dish from thehungrymouse.com website:


Boston Creme Pie

Ingredients

Cake
1/2 cup butter (that’s 1 stick), softened on the counter for 20 minutes or so
1 cup sugar
3 egg yolks
1 tsp. vanilla extract
3/4 cup milk
2 cups cake flour
2 tsp. baking powder
pinch of salt

Cream Filling
1/2 cup sugar
4 egg yolks
6 Tbls. flour
1 1/2 cups milk
2 tsp. vanilla extract

Chocolate Frosting
4 oz. semisweet chocolate, chopped
1/2 cup heavy cream
1 Tbls. butter



Preparations

Cake
Preheat your oven to 375 degrees. Spray 2 8-inch round cake pans with oil, then line with circles of parchment paper. Set them aside. Combine the sugar and butter in the bowl of your mixer. Beat them together until well combined. Add in the egg yolks. Beat again until well combined and kind of fluffy. Scrape down the sides of your bowl with a spatula. Add the milk. Combine the flour, baking powder, and salt in a small bowl. Stir them together with a whisk to combine well. Toss the dry mixture into the butter/sugar in the mixing bowl. Mix on medim-high for maybe 20 or 30 seconds to combine, just until the batter comes together.

The batter will be relatively thick and stiff. Give the batter a stir or two with a spatula to be sure that it’s mixed well and no dry ingredients remain in the very bottom of the bowl. Divide the batter evenly between your two prepared cake pans. Smooth it down with a spatula so it fills the whole pan and is relatively even. Bake cake the 2 cakes for 20-23 minutes at 375 degrees.

They are done when they are golden brown on top and feel firm (not jiggly) in the middle when pressed with a finger. When inserted in the center, a toothpick should come out clean. Cool the cakes in the pans for about 10 minutes. Then, gently run a knife around the whole edge to loosen it, and remove each cake from the pan. (Because you lined each pan with parchment paper, this should be easy). Set the cakes on a rack to cool completely. If your cakes wound up a little crusty on the edges, like this, don’t worry. You’re going to trim those crisp edges right off when you assemble your Boston Cream Pie.


Custard
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. Then put the sugar and egg yolks in a large heatproof bowl. Whisk together until well combined. Add the flour. Whisk to combine. Pour in the milk. And the vanilla. Whisk to combine. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Whisk it constantly for 5-7 minutes until it starts thicken. Keep whisking until the custard gets very thick. It’s done when it coats the back of a spoon. Give it a taste. It should have a nice custard-y taste, without any hint of raw flour. When it is done, take it off the heat. Cool it on the counter to room temperature, then pop it in the fridge to chill it completely.


Chocolate Frosting
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. If you are making the frosting right after the custard, just use the same pot of simmering water. Chop up the chocolate. Put it into a large heatproof bowl. Pour in the cream. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Toss in the butter. The chocolate should start to melt almost immediately. Whisk to combine. Keep whisking until all the chocolate is melted and you have a uniform mixture. Set the chocolate frosting aside to cool. As it cools, it will thicken up. If you put it in the fridge, keep a close eye on it. It can go from nice and thick to solid fudge in no time flat.


Assemble the Dessert

Do not do this until all of your components are completely cool. If you try to put it together when any piece is warm, you will wind up with a slippery, drippy mess.

Start by trimming your cakes. Carefully set them one on top of the other. With a serrated bread knife, cut the edges off. Go slowly and press down on the top of the cake with one hand to keep it from ripping. Should you have an accident with one of the cakes, like this, do not fret. Just use that cake as the bottom layer. The custard filling will help glue the whole thing together once it gets cold in the fridge.

Set one cake on your serving platter, bottom side facing up. Do this so that your custard goes on a flat—not slightly domed—surface. Grab the custard filling from the fridge. It should be nice and thick. Spoon it out onto the cake. Reserve a few spoonfuls of custard for later, to help stick the almonds to the side of the cake. Spread the custard to the edges with a rubber spatula. Put the second cake right on top. Grab your chocolate frosting. Spoon it out onto the top of the cake. Spread it around until the top of the cake is covered. Pop two toothpicks into the cake to hold the layers together for now, until it’s completely chilled. With your finger, brush the leftover custard onto the edges of the cake, so it’s covered in a thin layer.

Note

According to this recipe, the Boston Cream Pie is best served on the day that it is put together. The dessert has three parts - the cake, the custard filling and the chocolate frosting. Following the preparation of all three parts, they need to be completely cooled before the dessert is assembled.

 Favorite Movies Set in 19th Century Britain

"Sense and Sensibility" (1995)

"Jane Eyre" (2011)

"David Copperfield" (1935)

"Far From the Madding Crowd" (2015)

"Topsy-Turvy" (1999)

"Gaslight" (1944)

"Emma" (1996)

"The First Great Train Robbery" (1979)

"Mr. Malcolm's List" (2022)

"TITANIC" (1953) Review

 

"TITANIC" (1953) Review

As many moviegoers know, there have been numerous film and television productions about the maiden voyage and sinking of the R.M.S. Titanic on April 15, 1912. The most famous production happens to be James Cameron's 1997 Oscar winning opus. However, I do wonder if there are any fans who are aware that another Titanic movie managed to strike Oscar gold.

Directed by Jean Negulesco, the 1953 movie "TITANIC" focused on the personal lives of a wealthy American family torn asunder by marital strife, a deep secret and the historic sinking of the Titanic. Family matriarch Mrs. Julia Sturges and her two children, 17-year-old Annette and 10-year-old Norman board the R.M.S. Titanic in Cherbourg, France. Julia hopes to remove her children from the influence of a privileged European lifestyle embraced by her husband Richard and raise them in her hometown of Mackinac, Michigan. Unfortunately, Richard gets wind of their departure and manages to board the Titanic at the last moment by purchasing a steerage ticket from a Basque immigrant and intercept his family. The Sturges family also meet other passengers aboard ship:

*20-year-old Purdue University tennis player Gifford Rogers, who falls for Annette
*the wealthy middle-aged Maude Young (based upon Molly Brown)
*a social-climbing snob named Earl Meeker
*a priest named George S. Healey, who has been defrocked for alcoholism
*American businessman John Jacob Astor IV and his second wife Madeleine

Julia and Richard clash over the future of their children during the voyage. Their conflict is reinforced by Annette's budding romance with college student Gifford Rogers and a dark secret revealed by Julia. But the couple's conflict eventually takes a back seat after the Titanic strikes an iceberg during the last hour of April 14, 1912.

There seemed to be a habit among moviegoers lately to judge historical dramas more on their historical accuracy than on the story. As a history buff, I can understand this penchant. But I am also a fan of fiction - especially historical fiction. And I learned a long time ago that when writing a historical drama, one has to consider the story and the character over historical accuracy. If the latter gets in the way of the story . . . toss it aside. It is apparent that screenwriters Charles Brackett (who also served as producer), Richard L. Breen and Walter Reisch did just that when they created the screenplay for "TITANIC". Any history buff about the famous White Star liner's sinking would be appalled at the amount of historical accuracy in this movie. However, I feel that many lovers of period drama would be more than satisfied with "TITANIC", thanks to a well-written personal story and top-notch direction by Jean Negulesco.

Superficially, "TITANIC" is a melodrama about the disintegration of a late 19th century/early 20th century marriage. The marital discord between Julia and Richard Sturges is filled with personality clashes, class warfare, disappointment and betrayal. And actors Barbara Stanwyck and Clifton Webb did their very best to make the clash of wills between husband and wife fascinating and, in the end, poignant. One of the movie's best scenes featured a confession from one spouse about a past discretion. I am not claiming that the scene was particularly original. But I cannot deny that thanks to stellar performances from Stanwyck and Webb, I believe it was one of the best moments of melodrama I have ever seen on screen . . . period. But their final scene together, during the Titanic's sinking, turned out to be one of the most poignant for me. And by the way, fans of the 1997 movie would not be hard pressed to recognize one of Webb's lines in the film . . . a line that also ended up in Cameron's movie.

"TITANIC" featured other subplots that allowed the supporting cast to shine. Audrey Dalton portrayed Julia and Richard's oldest offspring, the beautiful 17-year-old Annette, who had become enamored of her father's penchant for European high society. Dalton did an excellent job of slowly transforming Annette from the shallow socialite wannabe to the shy and naturally charming young woman who has become more interested in enjoying her youth. And the character's transformation came about from her budding friendship and romance with the gregarious Gifford Rogers. Robert Wagner seemed a far cry from the sophisticated man that both moviegoers and television viewers have come to know. His Gifford is young, friendly and open-hearted. Wagner made it easier for moviegoers to see why Annette fell for him and Julia found him likeable. However, I was not that enthusiastic about his singing. Harper Carter did an excellent job of holding his own against the likes of Stanwyck, Webb and Dalton as the Sturges' son Norman. In fact, I found him very believable as the 10-year-old boy eager to maintain his father's interest without accepting the snobbery that marked Annette's personality. Perhaps he was simply too young.

The movie's screenplay also featured a subplot involving a young priest named George Healey, who dreaded his return to the U.S. and facing his family with the shameful news of his defrocking. Thanks to Richard Basehart's subtle, yet sardonic performance, I found myself feeling sympathetic toward his plight, instead of disgusted by his alcoholism. Thelma Ritter gave her usual top-notch performance as the sarcastic noveau riche Maude Young. Allyn Joslyn was amusing as the social-climbing card shark, Earl Meeker. And Brian Aherne's portrayal of the Titanic's doomed captain, was not only subtle, but he also kept the character from wallowing into some kind of second-rate nobility that usually makes my teeth hurt.

For a movie that did not have James Cameron's advantages of creating the technical effects of the 1997 movie, "TITANIC" proved to be an attractive looking movie. Production manager Joseph C. Behm and his team did a solid job of re-creating life aboard an ocean liner, circa 1912. Behm was also assisted by costume designer Dorothy Jeakins, Don B. Greenwood's art department, Maurice Ransford and Oscar winner Lyle R. Wheeler's art directions, and Stuart A. Reiss' set decorations. Although the movie did not feature an accurate re-creation of the Titanic's sinking, I have to admit that visually, the special effects created by a team led by Ray Kellogg were very impressive, especially for 1953. They were ably assisted Joseph MacDonald's black-and-white photography and Louis R. Loeffler's editing.

Earlier in this review, I pointed out that James Cameron's 1997 film was not the only one about the Titanic that struck Oscar gold. Although "TITANIC" did not win eleven Academy Awards, it was nominated for two Oscars and won a single one - namely a Best Original Screenplay award for Brackett, Breen and Reisch. But despite an award-winning script, a superb cast led by Barbara Stanwyck and Clifton Webb and a first-rate production team, "TITANIC" still could have ended in disaster. But it had the good luck to have an excellent director like Jean Negulesco at the helm.

"CENTENNIAL" (1978-79) Photo Gallery

 

Below are images from "CENTENNIAL", the 1978-79 television miniseries adaptation of James Michner's 1973 novel. Produced by John Wilder, the miniseries starred Robert Conrad, Richard Chamberlain, Gregory Harrison, Christina Raines, William Atherton, Lynn Redgrave and David Janssen:

"CENTENNIAL" (1978-79) Image Gallery

Top Five Favorite "THE AMERICANS" Season One (2013) Episodes

 

Below is a list of my five favorite episodes from Season One of FX's "THE AMERICANS". Created by Joe Weisberg, the series stars Keri Russell and Matthew Rhys: 




TOP FIVE FAVORITE "THE AMERICANS" SEASON ONE (2013) Episodes



1. (1.10) "Only You" - The FBI's tenacious investigation of Agent Chris Amador's death leads the KGB to frame Elizabeth Jenning's colleague and former lover, Gregory Thomas, for his murder in order to protect Elizabeth and Philip's identities.





2. (1.07) "Duty and Honor" - During a mission to discredit a Polish dissident in New York City, Philip is reunited with a former lover and fellow KGB agent named Irina. 





3. (1.13) "The Colonel" - In this tense season finale, Philip and handler Claudia proceed to meet with an Air Force colonel, who might be a new source. Meanwhile, Elizabeth sets out to retrieve a bug from Defense Secretary Caspar Weinberger's home, unaware that the FBI has set a trap.





4. (1.04) "In Control" - Following the assassination attempt on President Ronald Reagan, the FBI attempt to assess whether the KGB was involved. Meanwhile, Elizabeth and Philip prepare to deal with any excessive reactions from the American intelligence community.





5. (1.06) "Trust Me" - Elizabeth and Philip are abducted and brutally questioned. Their abductors turn out to be KGB agents instructed by Claudia to determine if either of them is a mole. Meanwhile, FBI Agent Stan Chambers helps his Soviet source Nina frame her embassy supervisor for treason.