Text 11405, 221 rader
Skriven 2014-03-27 07:12:00 av Dave Drum (74762.cooking)
Kommentar till en text av Fred A Ball
Ärende: It's Pie Season #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creme Brulee Tart
Categories: Pastry, Dairy, Desserts
Yield: 8 servings
MMMMM-------------------------TART SHELL------------------------------
1 1/4 c All-purpose flour
2 tb Sugar
1/4 ts Salt
1/4 lb Cold unsalted butter; into
- 1/2" cubes
5 tb Ice water (as needed)
MMMMM----------------------CUSTARD FILLING---------------------------
1/2 Vanilla bean
1 1/4 c Heavy cream
2/3 c Whole milk
4 lg Egg yolks
1 lg Whole egg
1/2 c Sugar; divided
1/8 ts Salt
Equipment: a 9 1/2" round fluted tart pan (1" deep) with a
removable bottom. Pie weights or dried beans. A small
blowtorch
More than 30 years ago, Michael McCarty opened Michael's,
in Santa Monica, and quickly established himself as a
pioneer of California cuisine. In one of his sunny
interpretations of French classics, he served crème brûlée
in a crust. The smooth custard in a flaky shell with a
crackling burnt-sugar top was one of his most popular
desserts.
Make tart shell: Whisk together flour, sugar, and salt in
a large bowl (or pulse in a food processor). Blend in
butter with your fingertips or a pastry blender (or pulse)
until mixture resembles coarse meal with some roughly
pea-size lumps of butter. Add 3 tablespoons water and stir
into flour (or pulse) until incorporated.
Gently squeeze a small handful of dough: If it doesn’t
hold together, add water, 1/2 tablespoon at a time,
stirring (or pulsing) after each addition. Do not overwork
dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide
into 8 portions. With heel of your hand, smear each
portion once in a forward motion to help distribute fat.
Gather dough into a ball, then flatten into a 5-inch disk.
Chill dough, wrapped in plastic wrap, until firm, at least
30 minutes.
Preheat oven to 350øF/175øC with rack in middle.
Roll out dough on a lightly floured surface with a lightly
floured rolling pin into a 13" round. Fit dough into tart
pan and fold overhang inward to reinforce side. Chill
until firm, about 30 minutes.
Lightly prick bottom of shell all over with a fork, then
line with parchment or foil and fill with pie weights.
Bake until edge is pale golden and side is set, 20 to 25
minutes.
Carefully remove weights and parchment and bake shell
until golden, 10 to 15 minutes more.
Remove tart shell from oven and reduce temperature to
300øF/150øC.
Make filling: While shell bakes, split vanilla bean
lengthwise and scrape seeds into a heavy medium saucepan
with tip of a paring knife. Add pod to saucepan with cream
and milk. Heat over medium heat until hot, then let steep
off heat 30 minutes.
Whisk together yolks, whole egg, 6 tablespoons sugar, and
salt in a quart measuring cup, then whisk into cream
mixture until smooth. Strain through a fine-mesh sieve
back into measuring cup.
Put tart shell (in pan) in a 4-sided sheet pan. Put in
oven, then pour custard into shell. Bake until just set
but still slightly wobbly in center, 30 to 35 minutes
(custard will continue to set as it cools). Remove tart
from sheet pan and cool on a rack 30 minutes. Remove side
of pan and cool to room temperature, about 1 hour more.
Just before serving, sprinkle remaining 2 tablespoons
sugar evenly over top of tart. Move blowtorch flame evenly
back and forth just above top of tart, avoiding crust,
until sugar is caramelized and slightly browned. Let stand
5 minutes before serving.
COOKS’ NOTES:
* Dough can be chilled 1 week.
* Tart, without caramelized top, can be made 1 day ahead,
then chilled (loosely covered once cool). Gently blot any
moisture from surface before caramelizing.
by Melissa Roberts
Gourmet | October 2008
Yield: Makes 8 servings
MM Format by Dave Drum - 24 November 2008
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Ice Cream Pie w/Chocolate-Almond Bark & Toffee Sa
Categories: Pies, Squash, Chocolate, Sauces
Yield: 6 Servings
MMMMM---------------------------CRUST--------------------------------
12 Whole graham crackers
1/4 c Sugar
7 tb Unsalted butter; melted
MMMMM--------------------------FILLING-------------------------------
1 c Canned pure pumpkin
3/4 c (packed) golden brown sugar
1/4 c Heavy whipping cream
1 ts Vanilla extract
1/2 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Freshly grated nutmeg
1/4 ts Ground allspice
1/4 ts Salt
2 qt Premium vanilla ice cream
MMMMM--------------------BARK-SAUCE-&-TOPPING-------------------------
Nonstick spray
6 oz Bittersweet or semisweet
- chocolate; chopped
1/2 c Slivered almonds; toasted,
- coarse chopped
1 c (packed) golden brown sugar
1/4 c Dark corn syrup
3 tb Water
3 tb Unsalted butter
2 c Chilled heavy whipping
- cream; divided
1 ts Vanilla extract
1/8 ts Salt
2 tb Sugar
Purchased vanilla ice cream, pumpkin, and four different
spices make up the delicious pie filling.
Preheat oven to 350øF/175øC. Grind graham crackers in
processor. Mix in sugar. Add butter; mix to blend. Press
onto bottom and up sides of 10" diameter glass pie dish.
Bake until light brown around edges, about 12 minutes.
Cool completely.
For filling: Whisk first 9 ingredients in medium bowl.
Slightly soften ice cream in microwave in 10-sec
intervals. Measure 1 cup ice cream; cover and freeze
(reserve for another use). Spoon remaining ice cream into
large bowl. Working quickly, add pumpkin mixture and fold
just until swirled into ice cream (do not blend
completely). If ice cream begins to melt, freeze until
almost firm. Spoon ice cream filling into cooled crust,
cover with plastic, and freeze until firm, at least 6
hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
For bark, sauce, and topping: Line baking sheet with
parchment paper; spray with nonstick spray. Stir chocolate
in bowl set over saucepan of simmering water until melted
and smooth. Pour onto baking sheet. Using offset spatula,
spread chocolate in even layer into 12" x 9" rectangle.
Sprinkle with nuts. Place in freezer until hard, at least
30 minutes. Invert onto work surface. Peel off paper.
Coarsely chop.
DO AHEAD: Chocolate-almond bark can be made 2 days ahead.
Keep frozen.
Bring brown sugar, corn syrup, 3 tablespoons water, and
butter to boil in heavy medium sauce pan, stirring until
butter melts and sugar dissolves. Reduce heat to medium
and boil until dark brown, stirring occasionally, about 5
minutes. Carefully stir in 1/2 cup cream, vanilla, and
salt (mixture will bubble vigorously). Boil 1 minute
longer. Cool slightly.
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
Rewarm before serving.
Using electric mixer, beat 1 1/2 cups cream and 2 tb sugar
in medium bowl until peaks form. Spoon decoratively over
pie. Sprinkle chocolate-almond bark over. Cut pie into
wedges and serve, passing warm sauce alongside.
Bon Appétit | November 2008
by Sarah Patterson Scott
Yield: Makes 8 servings
MM Format by Dave Drum - 27 November 2008
Uncle Dirty Dave's Archives
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