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
==========================
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
 
MMMMM

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