When there are four pies to be made, one needs a great drink (or two) to sip on the side. I think I have mentioned before, that my idea of a good time is hanging out in the kitchen with friends cooking and drinking.... for hours on end. So, when a friend mentioned that she might be keen to open a pie shop in town and wanted to spend some time making pies and trying recipes-I said, Yes please!
So yes, four pies were made: Carrot Pie, Carmelized onion and blue cheese galette with walnuts, potato and squash quiche and a coconut cream pie (not yet assembled in the photo below).
The pineapple-mint mojitos served us well and all the pies were top notch delicious. The kids went nuts over the carrot pie and the grown ups all agreed that the galette was pretty divine.
It was agreed that the meal felt like a Thanksgiving dinner.
Thanks for the recipe Bon Appetit!
- 3/4 cup sugar
- 1 cup (packed) fresh mint leaves
- 1/4 pineapple, peeled, cored, cut into 1-inch pieces (about 1 1/2 cups)
- 4 limes, each cut into 8 wedges
- 1/2 cup (packed) fresh mint leaves
- 2 cups light rum
- Club soda (for serving)
Bring sugar and 1 cup water to a boil in a small saucepan, stirring to disolve sugar. Remove from heat, add mint, and let cool completely.
Meanwhile, place pineapple in a blender and purée until smooth. Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.
For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed. Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.
Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.
DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.