Text 11717, 146 rader
Skriven 2014-04-03 06:00:00 av Dave Drum (75034.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Punker-pans #1
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan Pumpkin Pie
 Categories: Pies, Desserts, Squash, Nuts, Dairy
      Yield: 6 servings
 
MMMMM-------------------------PIE SHELL------------------------------
           Pastry dough

MMMMM----------------------PUMPKIN FILLING---------------------------
    3/4 c  Canned solid-pack pumpkin
      2 tb Packed light brown sugar
      1 lg Egg; lightly beaten
      2 tb Sour cream
    1/8 ts Cinnamon
    1/8 ts Fresh grated nutmeg

MMMMM------------------------PECAN LAYER-----------------------------
    3/4 c  Light corn syrup
    1/2 c  Packed light brown sugar
      3 lg Eggs; light beaten
      3 tb Unsalted butter; melted,
           - cooled
      2 ts Vanilla
    1/4 ts Fine grated fresh lemon
           - zest
  1 1/2 ts Fresh lemon juice
    1/4 ts Salt
  1 1/3 c  Pecans; chopped if desired
 
  Special equipment: pie weights or raw rice
  
  Make pie shell: Roll out dough on a lightly floured
  surface with a lightly floured rolling pin into a 13-inch
  round (1/8 inch thick), then fit into a 9-inch glass or
  metal pie plate. Trim edge, leaving a 1/2-inch overhang,
  then fold overhang under and crimp edge decoratively.
  Prick bottom and side of shell all over with a fork, then
  chill shell 30 minutes.
  
  While shell chills, put oven rack in middle position and
  preheat oven to 375øF/190øC.
  
  Line shell with foil and fill with pie weights, then bake
  until pastry is set and pale golden on rim, about 20
  minutes. Carefully remove foil and weights and bake shell
  until pale golden all over, 6 to 10 minutes more. Cool on
  a rack.
  
  Make pumpkin filling: Whisk together pumpkin, brown sugar,
  egg, sour cream, cinnamon, nutmeg, and a pinch of salt in
  a bowl until smooth.
  
  Make pecan layer: Stir together corn syrup, brown sugar,
  eggs, butter, vanilla, zest, lemon juice, and salt in a
  bowl, then stir in pecans.
  
  Assemble and bake pie: Spread pumpkin mixture evenly in
  shell, then carefully spoon pecan mixture over it. Bake
  pie until crust is golden and filling is puffed, about 35
  minutes. (Center will still be slightly wobbly; filling
  will set as it cools.) Cool completely on rack. Serve at
  room temperature.
  
  Cooks’ note: Pie can be baked 4 hours ahead and kept,
  uncovered, at cool room temperature. Pie can also be baked
  1 day ahead and chilled, loosely covered with plastic
  wrap. Reheat in a preheated 350øF/175øC oven until crust
  is crisp, about 15 minutes.
  
  Originally Published November 1985
  
  MM Format by Dave Drum - 14 November 2012
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pumpkin w/Cheese "Fondue"
 Categories: Squash, Cheese, Desserts
      Yield: 10 servings
 
     15    Inch piece of baguette; in
           - 1/2" slices (7 oz total)
      7 lb Orange pumpkin
  1 1/2 c  Heavy cream
      1 c  Chicken or vegetable broth
    1/2 ts Grated nutmeg
  2 1/2 c  Coarse grated Gruyère
  2 1/2 c  Coarse grated Emmental
      1 tb Olive oil
 
  As the pumpkin roasts, its skin becomes gorgeously
  burnished, while inside, slices of baguette, Gruyère, and
  Emmental coalesce into a rich, velvety concoction that is
  utterly fabulous served with a scoop of tender pumpkin
  flesh.
  
  Preheat oven to 450øF/232øC with rack in lower third.
  
  Toast baguette slices in 1 layer on a baking sheet in oven
  until tops are crisp (bread will still be pale), about 7
  minutes. Transfer to a rack to cool.
  
  Remove top of pumpkin by cutting a circle (3" in dia)
  around stem with a small sharp knife. Scrape out seeds and
  any loose fibers from inside pumpkin with a spoon
  (including top of pumpkin; reserve seeds for another use
  if desired).
  
  Season inside of pumpkin with 1/2 tsp salt.
  
  Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2
  ts pepper in a bowl. Mix together cheeses in another bowl.
    
  Put a layer of toasted bread in bottom of pumpkin, then
  cover with about 1 cup cheese and about 1/2 cup cream
  mixture. Continue layering bread, cheese, and cream
  mixture until pumpkin is filled to about 1/2 inch from
  top, using all of cream mixture. (You may have some bread
  and cheese left over.)
  
  Cover pumpkin with top and put in an oiled small roasting
  pan. Brush outside of pumpkin all over with olive oil.
  Bake until pumpkin is tender and filling is puffed, 1 1/4
  to 1 1/2 hours.
  
  COOKS’ NOTE: Pumpkin can be filled 2 hours before baking
  and chilled.
  
  November 2008 | Gourmet
  
  Serves 8 (mains) or 12 (appetiser)
  
  Meal Master Format by Dave Drum - 08 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Leave it to a girl to take the fun out of sex discrimintation.
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