Text 24940, 80 rader
Skriven 2015-03-16 07:48:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 373
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caramel Pumpkin Pie (Part 1)
 Categories: Squash, Pies, Desserts
      Yield: 12 servings

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
     10 tb Cold unsalted butter; in
           - 1/2" cubes
    1/4 ts Salt
      4 tb To 5 tb ice water

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
    1/3 c  Water
      2 c  Heavy cream
     15 oz Can solid-pack pumpkin (not
           - pie filling)
  1 1/4 ts Ground ginger
  1 1/4 ts Ground cinnamon
    1/4 ts Freshly grated nutmeg
        pn Ground cloves
    1/2 ts Salt (Scant)
      4 lg Eggs; lightly beaten

  SPECIAL EQUIPMENT: a pastry or bench scraper; a 10" fluted
  metal quiche pan (2" deep) with a removable bottom; pie
  weights or raw rice

  ACCOMPANIMENT: lightly sweetened whipped cream

  MAKE DOUGH: Blend together flour, butter, and salt in a
  bowl with your fingertips or a pastry blender (or pulse
  in a food processor) until most of mixture resembles
  coarse meal with some small (roughly pea-size) butter
  lumps. Drizzle evenly with 4 tablespoons ice water and
  gently stir with a fork (or pulse in processor) until
  incorporated.

  Squeeze a small handful of dough: If it doesnâ Öt hold together,
  add more ice water, 1/2 tablespoon at a time, stirring (or
  pulsing) until incorporated, then test again. (Do not over
  work dough or pastry will be tough.)

  Turn mixture out onto a lightly floured surface and divide
  into 4 portions. With heel of your hand, smear each portion
  once or twice in a forward motion to help distribute fat.
  Gather all of dough together with scraper and press into a
  ball, then flatten into a 5-inch disk. Chill dough, wrapped
  tightly in plastic wrap, until firm, at least 1 hour.

  Put oven rack in middle position and preheat oven to
  375Ä,F/190Ä,C.

  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into a 14-inch round, then fit into
  quiche pan and trim excess dough flush with rim of pan.
  Chill until firm, about 30 minutes.

  CONTINUED TO PART TWO

  Recipe by Maggie Ruggiero

  November 2008 | Gourmet

  Serves 12

  Meal Master Format by Dave Drum - 08 November 2008

  Uncle Dirty Dave's Archives

MMMMM

... Everything in the world may be endured except continued prosperity-Goethe

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