Text 16910, 115 rader
Skriven 2008-11-26 22:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: odd-tasting 259
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> You do know how restaurants often make well-done
 ML> steaks? Dump them in the deep-fat fryer.

I recall you mentioning that some time ago and planning on trying
it but never got around to it. I rarely deep fry so the opportunity
comes up but seldom.

"There are few foods not improved by a little dip in hot oil..."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Deep Fried Pumpkin Pies
Categories: pies, holiday
  Servings: 14

           FILLING:
     15 oz can of pumpkin puree
      2    inch piece of fresh ginger,
           peeled and grated
      1 ts cinnamon
    1/4 ts allspice
    1/8 ts nutmeg
    3/4 c  brown sugar
           CRUST:
           dough for one 9" pie
      8 c  vegetable oil
      1 c  cinnamon sugar (use
      4 ts cinnamon)
           deep fry or candy
           thermometer
           cooling rack
           cookie sheet

There are few foods not improved by a little dip in hot oil, but no
one has capitalized on this cooking method with as much gusto as the
American South. Chicken, steak, okra, oysters, and hush puppies are
just a few of the foods Southerners love to fry. Over the last few
years, their Thanksgiving tradition of deep frying a whole turkey
has become popular across the country, thanks to its quick cooking
time, crisp skin, and moist meat.

If deep frying can work wonders on an otherwise dry, flavorless
turkey, we wondered what it could do for some other ho hum
Thanksgiving foods. Deep fried green bean casserole? Well, maybe not
every side dish was destined for the deep fryer. However, pumpkin
pie is one dessert that is definitely improved by the addition of
hot oil. These delicate, flaky hand pies are like biting into a
cinnamon sugar doughnut with a pumpkin center. 

Recipe

Make the filling by mixing pumpkin puree, ginger, spices, and brown
sugar in a bowl.

On a floured surface, roll out half of the pie dough to 1/8"
thickness. If you are using store-bought, it will already be rolled
into 2 disks that are 1/8" thick. Cut the dough into 4" diameter
circles. You can do this with a large cookie cutter or use the top
of a bowl, can, or Tupperware lid as a guide or cutter. (We used a
metal lid as a makeshift cutter.) Alternatively, cut out a 4" circle
out of paper or cardboard and trace around it with a knife. Place
dough circles on a floured plate and refrigerate until you are ready
to fill them. Repeat with the remaining dough.

Place one circle of dough in the center of your work surface. Roll
the dough circle until it is about 4.5" to 5" in diameter. Place 1
heaping tablespoon of pumpkin filling in the center. Dip your finger
in water and run it around the edge of the dough. Fold dough over
and gently press the edges together with the tines of a fork. Make
sure you seal the edges well or your filling could leak out and
splatter while frying. Gently smooth your finger over the pie to
evenly distribute the filling. Carefully place the pie on a cooling
rack until ready for frying. (The rack will help keep the pies dry
and minimize splattering.) Repeat steps 2 through 4 until you have
filled all your pies.

Prepare to fry. Line a cookie sheet with paper towels or newspaper
and place it underneath your cooling rack. Pour oil into a large
pot. Attach thermometer to the side and heat oil to 360 degrees. Fry
pies two at a time until golden brown, about 3 minutes. Pies will be
delicate, so turn them very gently. If any of the pies fall apart,
they will cause the oil to splatter.

Using a slotted spoon, remove cooked pies from the pot and place on
the rack. Allow oil to drain for a minute, then carefully transfer
hot pies to a shallow dish filled with the cinnamon sugar. Spoon
sugar over pies then return to rack. Be careful, as pies will be
incredibly hot and will crack if handled roughly.

If you prefer, you can bake your pies. Place pies on a
parchment-lined baking sheet. With a knife or scissors, cut a few
slits in the top of the pies to vent. Whisk an egg with a spoonful
of water. Brush pies with egg wash and sprinkle liberally with
cinnamon sugar. Bake at 375 until golden, about 15 minutes.

Makes about 14 pies.

By Alicia Mazzara in Food and Drink


  From: Http://Dcist.Com                
 
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Cheers

YK Jim


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