So a few weeks ago I was moderating a panel at BlogHer discussing the topic of vintage food, its value, and how to modernize it. Sounds nebulous, no? The best designers in the world can barely agree on whether a brass, claw footed lamp is, “Holy shit, that’s awesome!” or, “Holy shit, let’s burn it.” How then are food writers supposed to come to agreement on a jell-o salad? Cool or cliché? The term vintage is about to breathlessly collapse like a starving model due to running between every individual’s idea of what it is.
Heck, we couldn’t really even agree on a definition of vintage due to the very subjective nature of the subject.
So, then, allow me to provide you a situation to consider:
41 Oreo cookies
1/4 cup unsalted butter, melted
1/2 cup whole milk*
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1. Roughly chop 10 of the Oreos and set them aside. In a food processor or using a rolling pin finely grind the remaining Oreo cookies into a sandy consistency. Mix ground Oreos with the butter and press into the bottom and sides of a 9 inch pie plate. Place in the fridge to chill for at least 1 hour.
2. In a 2 quart sauce pan place the marshmallows and milk. Place over medium heat and mix with a spatula until melted and smooth. Do not leave unattended as mixture can easily scorch. Take off heat.
3. Whisk the heavy whipping cream and vanilla together until it forms stiff peaks. Fold 2 cups of the whipped cream into the marshmallow mixture. Fold in the chopped Oreos. Spoon into the chilled pie crust. Chill for 4 hours. Pipe on remaining whipped cream and add extra Oreos for garnish if desired before serving.
*You can use skim, but, really, why? You're already melting marshmallows with it so the healthy option is long gone.