does it matter what kind of cinnamon you grind? I know Penzeys sells a softstick cinnamon that would probably grind fairly easily, but I have the Indonesian that is meant for stirring, etc. I'm wondering if I'm better off with my already ground Chinese Cassia even if it's about a year old. Just wondered if anyone has experience with this.
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Does anyone grind cinnamon? The pie recipe I want to make calls for grinding cinnamon. My ? is
- Thread starter curious1
- Start date
Rec: Sugar and Spice Pumpkin Pie with Brandied Ginger Cream from Fine Cooking
Sugar & Spice Pumpkin Pie with Brandied Ginger Cream
by Elisabeth Prueitt
It’s worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don’t get with the pre-ground variety.Serves eight to ten.
ingredients
For the crust
1/2 tsp. table salt
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces
For the filling
15-oz. can pure pumpkin
2 large eggs
1 large egg yolk
1 cup heavy cream
1 Tbs. brandy
3/4 cup lightly packed light brown sugar
1 tsp. ground ginger
1 tsp. freshly ground cinnamon stick (or 1-1/2 tsp. pre-ground cinnamon)
1/2 tsp. table salt
1/8 tsp. freshly grated nutmeg
1/8 tsp. freshly ground black pepper
Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)
For the cream
1 cup heavy cream
2 Tbs. packed light brown sugar
1 tsp. ground ginger
1 tsp. brandy
how to make
Make the crust
In a small bowl, stir the salt into 1/3 cup very cold water until dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms large crumbs and some of the butter is in pieces the size of peas, about 8 pulses. Add the salt water and pulse until the dough begins to come together in large clumps, about 7 pulses.you'll still see some butter pieces. Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill for at least 1 hour or up to overnight.
On a lightly floured surface, roll the dough into a circle 16 inches in diameter and 1/8 inch thick. Transfer to a 9-inch ceramic, metal, or glass pie plate, easing the dough into the bottom and sides and then gently pressing into place. For a traditional crimped edge, trim the overhanging dough to 1/2 inch from the edge of the plate. Fold the overhang under and crimp decoratively. To make the fancier edge decoration pictured below, check out our simple technique. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to 2 weeks.
Blind-bake the crust
Position a rack in the center of the oven and heat the oven to 400°F. Line the chilled pie shell with parchment and fill it with dried beans or pie weights. Bake until the sides have just set and look dry, 16 to 20 minutes (lift the parchment to check). Remove the weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. If the dough starts to bubble while baking, gently push the bubbles down with the back of a spoon. Let the crust cool completely on a wire rack before filling.
Make the filling and bake the pie
Heat the oven to 325°F. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture.
Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.
Make the cream just before serving
Whip the cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. Add the sugar, ginger, and brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Dollop in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.
Make Ahead Tips
You can make and freeze the crust up to 2 weeks ahead. The pie may be filled and baked up to 2 days ahead.
From Fine Cooking 95, pp. 50
September 1, 2008
http://www.taunton.com/finecooking/recipes/sugar-spice-pumpkin-pie.aspx
Sugar & Spice Pumpkin Pie with Brandied Ginger Cream
by Elisabeth Prueitt
It’s worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don’t get with the pre-ground variety.Serves eight to ten.
ingredients
For the crust
1/2 tsp. table salt
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces
For the filling
15-oz. can pure pumpkin
2 large eggs
1 large egg yolk
1 cup heavy cream
1 Tbs. brandy
3/4 cup lightly packed light brown sugar
1 tsp. ground ginger
1 tsp. freshly ground cinnamon stick (or 1-1/2 tsp. pre-ground cinnamon)
1/2 tsp. table salt
1/8 tsp. freshly grated nutmeg
1/8 tsp. freshly ground black pepper
Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)
For the cream
1 cup heavy cream
2 Tbs. packed light brown sugar
1 tsp. ground ginger
1 tsp. brandy
how to make
Make the crust
In a small bowl, stir the salt into 1/3 cup very cold water until dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms large crumbs and some of the butter is in pieces the size of peas, about 8 pulses. Add the salt water and pulse until the dough begins to come together in large clumps, about 7 pulses.you'll still see some butter pieces. Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill for at least 1 hour or up to overnight.
On a lightly floured surface, roll the dough into a circle 16 inches in diameter and 1/8 inch thick. Transfer to a 9-inch ceramic, metal, or glass pie plate, easing the dough into the bottom and sides and then gently pressing into place. For a traditional crimped edge, trim the overhanging dough to 1/2 inch from the edge of the plate. Fold the overhang under and crimp decoratively. To make the fancier edge decoration pictured below, check out our simple technique. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to 2 weeks.
Blind-bake the crust
Position a rack in the center of the oven and heat the oven to 400°F. Line the chilled pie shell with parchment and fill it with dried beans or pie weights. Bake until the sides have just set and look dry, 16 to 20 minutes (lift the parchment to check). Remove the weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. If the dough starts to bubble while baking, gently push the bubbles down with the back of a spoon. Let the crust cool completely on a wire rack before filling.
Make the filling and bake the pie
Heat the oven to 325°F. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture.
Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.
Make the cream just before serving
Whip the cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. Add the sugar, ginger, and brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Dollop in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.
Make Ahead Tips
You can make and freeze the crust up to 2 weeks ahead. The pie may be filled and baked up to 2 days ahead.
From Fine Cooking 95, pp. 50
September 1, 2008
http://www.taunton.com/finecooking/recipes/sugar-spice-pumpkin-pie.aspx
C, the best pumpkin pie I ever made was gringing a cinnamon stick with a microplane, then
ground the nutmeg the same way, put whole cloves and candied ginger in my coffee grinder. Shocked me to dickens because Mom always used Pumpkin Pie spice (once a year) and I had no clue you could add separate spices. This was years ago when there was only ONE cinnamon and you bought cinnamon sticks for arts & crafts.
I'd give it a shot.
ground the nutmeg the same way, put whole cloves and candied ginger in my coffee grinder. Shocked me to dickens because Mom always used Pumpkin Pie spice (once a year) and I had no clue you could add separate spices. This was years ago when there was only ONE cinnamon and you bought cinnamon sticks for arts & crafts.
I'd give it a shot.
Thanks to you both. I really appreciate the microplane hint, I was wondering if the coffee
mill I use as a spice grinder could handle it. I have a small rounded microplane rasp that I juse just for nutmeg and it think it would work great. I grind my own cloves anyway, just because I use so little. I also grind allspice, cumin and coriander when needed.
mill I use as a spice grinder could handle it. I have a small rounded microplane rasp that I juse just for nutmeg and it think it would work great. I grind my own cloves anyway, just because I use so little. I also grind allspice, cumin and coriander when needed.
richard-in-cincy
Well-known member
I've used the flat end of my meat tenderizor to crush cinnamon sticks before grinding in my
mini coffee grinder with good results.
mini coffee grinder with good results.