Text 11843, 219 rader
Skriven 2014-04-06 07:28:00 av Dave Drum (75132.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Up For Pie? #1
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turtle Ice Cream Pie
 Categories: Pies, I scream, Chocolate, Desserts
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Pecans; toasted, divided
    3/4 c  Graham cracker crumbs; fine
           - crushed in resealable
           - plastic bag)
    1/4 c  Sugar
      6 tb Unsalted butter; melted

MMMMM---------------------SAUCE AND FILLING--------------------------
    3/4 c  (packed) dark brown sugar
    3/4 c  Heavy whipping cream
      3 tb Dark corn syrup
      3 tb Unsalted butter
    1/2 ts Vanilla extract
    1/4 ts Salt
      2 pt Premium vanilla ice cream;
           - divided

MMMMM----------------------GANACHE TOPPING---------------------------
  5 1/2 oz Bittersweet chocolate;
           - chopped
    1/2 c  Heavy whipping cream
  1 1/2 tb Dark corn syrup
    3/4 ts Vanilla extract
        pn Salt
 
  Candy turtles-chocolate covered caramel and pecan candy-meet
  graham-cracker-crusted ice cream pie.
  
  FOR CRUST: Preheat oven to 350øF/175øC. Using on/off
  turns, finely chop 1 cup pecans in processor; transfer to
  medium bowl. Mix in graham cracker crumbs and sugar.
  Drizzle butter over; blend until evenly moistened.
   
  Press mixture firmly over bottom and upsides of 9" glass
  pie dish (not on rim).
  
  Bake crust until golden brown, about 12 minutes (if crust
  puffs, press firmly back into place). Cool crust
  completely. Wrap in foil and freeze at least 1 hour.

  DO AHEAD: Can be made 2 days ahead. Keep frozen.
  
  FOR SAUCE AND FILLING: Bring first 3 ingredients to boil
  in heavy medium saucepan over medium heat, whisking until
  sugar dissolves. Boil caramel 5 minutes, whisking
  occasionally. Turn off heat; whisking butter, vanilla, and
  salt. Cool completely.
  
  Slightly soften 1 cup vanilla ice cream in microwave on
  low in 10-second intervals. Spread ice cream evenly in
  frozen piecrust; spread 1/4 cup caramel over. Freeze pie
  until ice cream and caramel are firm, about 1 hour. Repeat
  with remaining vanilla ice cream in three 1-cup portions
  and caramel in two 1/4-cup portions. Freeze pie overnight.
  Cover and reserve remaining caramel at room temperature.
  
  FOR GANACHE TOPPING: Combine chocolate, cream, and corn
  syrup in medium metal bowl. Place over saucepanof
  simmering water and whisk until melted and smooth. Remove
  from heat. Whisk in vanilla and salt. Cool ganache at room
  temp until thick but still pourable, about 30 minutes.
  
  Pour ganache evenly over frozen pie. Sprinkle with
  remaining 1/2 cup pecans. Freeze until ganache is firm, at
  least 45 min. Drizzle decoratively with 1/4 cup reserved
  caramel.
  
  DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
  Cover and chill remaining caramel.
  
  Let pie stand 10 minutes at room temperature. Rewarm
  remaining caramel, stirring over low heat. Cut pie into
  wedges and serve with caramel.
  
  TEST-KITCHEN TIP: To remove the first piece of pie, slide
  the knife between the crust and the dish all the way
  around the pie. Then cut out the first slice, being sure 
  to cut through the crust completely.
  
  by Sarah Patterson Scott
  
  Bon Appétit | March 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 25 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vanilla-Spiced Caramel & Pear Tart
 Categories: Pastry, Fruits, Desserts
      Yield: 6 servings
 
      1    Sheet frozen puff pastry
           - thawed
           +=OR=+
     16 oz Package all-butter puff
           - pastry; thawed

MMMMM---------------------------PEARS--------------------------------
      3 tb Unsalted butter
    1/2 c  Sugar
      1    Cinnamon stick
      1    Whole star anise
      3    Whole cloves
           Generous pinch kosher salt
    1/2    Vanilla bean, split
      6 md Firm but ripe Anjou pears,
           - peeled, cored, halved

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Unsalted butter
    1/2    Vanilla bean; split
      2    Cinnamon sticks; halved
      2    Whole star anise
      6    Whole cloves
    1/4 c  Sugar
      1 lg Egg
           Big pinch kosher salt
  1 1/2 tb All purpose flour
      1    Egg white; beaten to blend
 
  Special equipment: 10" diameter springform pan
  
  INGREDIENT INFO: All-butter puff pastry is available
  frozen at Whole Foods markets. One 14 to 16 ounce package
  contains two 11" rounds. Whole star anise is available
  in the spice section of some supermarkets.
  
  THE TECHNIQUE: No measuring, no mixing - just roll out
  puff pastry, trim to a circle, and transfer it to the pan.
  If you can find all-butter pastry, it's worth using here
  be cause of its superior flavor and texture.
  
  THE PAYOFF: It couldn't be easier to use-or more flaky
  and buttery.
  
  FOR CRUST: Roll out pastry to 12" square and trim off
  corners, forming slightly rounded crust. (If using
  all-butter puff pastry, roll out to 12" round.) Transfer
  pastry to 10" diameter springform pan, pressing pastry
  firmly onto bottom and 1 to 1 1/2 inches up sides of pan.
  Freeze crust until firm, 1 to 1 1/2 hours. 

  DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
  
  FOR PEARS: Melt butter in heavy large skillet over low
  heat. Add sugar and next 4 ingredients. Scrape in seeds
  from vanilla bean; add bean. Increase heat to medium-high
  and cook, stirring until sugar melts and turns brown
  (color of peanut butter), about 3 minutes. Reduce heat to
  medium; add pears, rounded side down. Cook until pears are
  almost tender, turning and moving skillet around
  occasionally to ensure even cooking, 10 to 15 minutes,
  depending on ripeness of pears. Carefully turn pears over;
  continue to cook until pears are very tender, about 10
  minutes longer. Remove skillet from heat; cool pears in
  skillet with spices (pears will release juice while
  cooling).
  
  FOR FILLING: Melt butter in small saucepan over low heat.
  Scrape in seeds from vanilla bean; add bean. Add cinnamon,
  star anise, and cloves. Increase heat to medium; cook
  until butter is golden (watch to avoid burning), 3 to 4
  minutes. Remove vanilla bean and spices from butter;
  discard. Whisk sugar, egg, and coarse salt in medium bowl.
  Whisk in flour. Gradually whisk browned butter into egg
  mixture.
  
  DO AHEAD: Pears and filling can be made 6 hours ahead.
  Cover separately; let stand at room temperature. Whisk
  filling before using.
  
  Position rack in center of oven; preheat to 400øF/205øC. 

  Brush frozen crust with beaten egg white. Pour filling
  into crust; spread evenly over bottom of crust (filling
  will be very thin). Using slotted spatula, remove pears
  from skillet, allowing excess syrup to drain back into
  skillet; reserve syrup. Arrange pears, rounded side up,
  atop filling (about 9 around edge and 3 in center of pan).
  
  Bake tart until crust is deep golden and filling is set
  and brown at edges, about 1 hour. Run small knife around
  sides of pan to loosen tart. Release pan sides. Transfer
  tart to platter. Let stand, uncovered, at room temperature
  to cool slightly until just warm.
  
  Just before serving, boil syrup in skillet until reduced
  to generous 1/3 cup, 1 to 2 minutes. Discard spices.
  Drizzle syrup over pears. Serve tart slightly warm.
    
  by Jeanne Kelley
  
  Bon Appétit | November 2010
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 22 November 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I myself am made entirely of flaws, stitched together with good intentions.
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