michelleinil
Well-known member
Does anyone have this recipe? My Mom is looking for it. She lost her recipe.
TIA
TIA
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ISO: ISO: James Beard Mock Minced Meat Pie
- Thread starter michelleinil
- Start date
In Search Of:
misplaced-in-az
Well-known member
Michelle, Is this the one?
Swiss Chocolate Sandwich Cookies
The Washington Post, December 12, 2007
• Course: Dessert
Summary:
We asked Nick Malgieri for the best chocolate cookie recipe he could come up with, and this was it.
It is adapted from "Swiss Baking and Confectionery," by Walter Bachmann (Maclaren, 1949), a Swiss pastry chef in London after World War II.
STORE: In an airtight container at room temperature for 3 to 4 days. Unsandwiched cookies may be frozen for up to 1 month; for best results, do not freeze this delicate dough. The filling can be made up to 5 days in advance; keep refrigerated and bring to room temperature before spreading.
Makes about 18 sandwich cookies
Ingredients:
For the dough
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 ounces semisweet chocolate, melted and cooled
• 1 3/4 cups flour (spoon flour into a dry-measuring cup and level off), plus more for dusting
For the filling
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup
• 2 ounces semisweet chocolate, cut into 1/4-inch pieces
• 2 ounces milk chocolate, cut into 1/4-inch pieces
For assembly
• Confectioners' sugar, for dusting
Directions:
For the dough: Beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour, continuing to mix until the dough is smooth. Transfer to a piece of plastic wrap and press the dough into a rectangle about 1/2 inch thick. Wrap and refrigerate for about 1 hour, until it is firm.
While the dough is chilling, make the filling: Combine the cream, butter and corn syrup in a medium saucepan over medium-low heat until the mixture bubbles; this will take about 5 minutes. Remove from the heat and add both chocolates. Shake the pan gently to submerge the chocolate in the hot liquid. Let it stand for 5 minutes, then whisk smooth and scrape the filling into a bowl. Let stand at room temperature or in the refrigerator until it reaches a spreadable consistency.
When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.
If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide the dough in half and, on a lightly floured surface, roll one half about 3/16 inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on the prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save the scraps, reroll them and cut more cookies. Bake for 8 minutes, then rotate the baking sheets front to back and top to bottom; bake for 4 to 7 minutes, until the cookies are firm. Transfer the cookies to a wire rack to cool completely.
To assemble: When the cookies and filling have cooled, arrange half of the cookies bottom (flat) side up. Place a dab of filling on each and cover with the remaining cookies, placing the flat sides together. Dust the tops very lightly with confectioners' sugar before serving.
Swiss Chocolate Sandwich Cookies
The Washington Post, December 12, 2007
• Course: Dessert
Summary:
We asked Nick Malgieri for the best chocolate cookie recipe he could come up with, and this was it.
It is adapted from "Swiss Baking and Confectionery," by Walter Bachmann (Maclaren, 1949), a Swiss pastry chef in London after World War II.
STORE: In an airtight container at room temperature for 3 to 4 days. Unsandwiched cookies may be frozen for up to 1 month; for best results, do not freeze this delicate dough. The filling can be made up to 5 days in advance; keep refrigerated and bring to room temperature before spreading.
Makes about 18 sandwich cookies
Ingredients:
For the dough
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 ounces semisweet chocolate, melted and cooled
• 1 3/4 cups flour (spoon flour into a dry-measuring cup and level off), plus more for dusting
For the filling
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup
• 2 ounces semisweet chocolate, cut into 1/4-inch pieces
• 2 ounces milk chocolate, cut into 1/4-inch pieces
For assembly
• Confectioners' sugar, for dusting
Directions:
For the dough: Beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour, continuing to mix until the dough is smooth. Transfer to a piece of plastic wrap and press the dough into a rectangle about 1/2 inch thick. Wrap and refrigerate for about 1 hour, until it is firm.
While the dough is chilling, make the filling: Combine the cream, butter and corn syrup in a medium saucepan over medium-low heat until the mixture bubbles; this will take about 5 minutes. Remove from the heat and add both chocolates. Shake the pan gently to submerge the chocolate in the hot liquid. Let it stand for 5 minutes, then whisk smooth and scrape the filling into a bowl. Let stand at room temperature or in the refrigerator until it reaches a spreadable consistency.
When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.
If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide the dough in half and, on a lightly floured surface, roll one half about 3/16 inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on the prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save the scraps, reroll them and cut more cookies. Bake for 8 minutes, then rotate the baking sheets front to back and top to bottom; bake for 4 to 7 minutes, until the cookies are firm. Transfer the cookies to a wire rack to cool completely.
To assemble: When the cookies and filling have cooled, arrange half of the cookies bottom (flat) side up. Place a dab of filling on each and cover with the remaining cookies, placing the flat sides together. Dust the tops very lightly with confectioners' sugar before serving.
misplaced-in-az
Well-known member
Opps! Wrong recipe. Sorry will try again.
misplaced-in-az
Well-known member
Here you go! Hope it's right.
MOCK MINCEMEAT PIE
Spicy and delicious, the combination of apples, zucchini, and carrots resembles that of mincemeat. Old fashioned English mincemeat pie includes ground suet and meat. This one does not.
PASTRY for 1 double-crust 10-inch
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 1 Tablespoon unsalted butter, chilled and cut into pieces, or 1/2 cup lard, chilled
1 large egg, lightly beaten
2 teaspoons fresh lemon juice
3 to 4 Tablespoons ice water
FILLING:
2 large Granny Smith apples, peeled, cored, quartered, and shredded
2 (8-inch) zucchini, scrubbed, unpeeled, and shredded
2 large carrots, peeled and shredded
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/4 cup all-purpose flour
1 1/2 cups packed brown sugar
1/4 cup unsalted butter, MELTED
1 Tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon salt
1 Tablespoon fresh lemon juice
GLAZE:
1 large egg, beaten
1 Tablespoon water
TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor. Process or cut in the butter or lard until the fat is in pea-size pieces. If using a food processor, turn the mixture into a large bowl. In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together. Drizzle the liquids over the crumbly mixture.
With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary. Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
TO MAKE THE FILLING: Prepare the pie crust. On a floured surface, roll out half of the pastry to fit a 10-inch pie pan. Line the pan with the pastry. Preheat the oven to 425 F.
In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice. Mix into the apple mixture.
Turn the filling into the pastry-lined pan. On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips. Arrange on top of the filling in a lattice fashion. Trim and seal the strips to the bottom crust. In a small bowl, make the glaze by beating the egg and water together. Brush the mixture over the top and edges of the pie.
Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown. Serve warm with whipped cream, if desired.
MOCK MINCEMEAT PIE
Spicy and delicious, the combination of apples, zucchini, and carrots resembles that of mincemeat. Old fashioned English mincemeat pie includes ground suet and meat. This one does not.
PASTRY for 1 double-crust 10-inch
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 1 Tablespoon unsalted butter, chilled and cut into pieces, or 1/2 cup lard, chilled
1 large egg, lightly beaten
2 teaspoons fresh lemon juice
3 to 4 Tablespoons ice water
FILLING:
2 large Granny Smith apples, peeled, cored, quartered, and shredded
2 (8-inch) zucchini, scrubbed, unpeeled, and shredded
2 large carrots, peeled and shredded
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/4 cup all-purpose flour
1 1/2 cups packed brown sugar
1/4 cup unsalted butter, MELTED
1 Tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon salt
1 Tablespoon fresh lemon juice
GLAZE:
1 large egg, beaten
1 Tablespoon water
TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor. Process or cut in the butter or lard until the fat is in pea-size pieces. If using a food processor, turn the mixture into a large bowl. In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together. Drizzle the liquids over the crumbly mixture.
With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary. Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
TO MAKE THE FILLING: Prepare the pie crust. On a floured surface, roll out half of the pastry to fit a 10-inch pie pan. Line the pan with the pastry. Preheat the oven to 425 F.
In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice. Mix into the apple mixture.
Turn the filling into the pastry-lined pan. On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips. Arrange on top of the filling in a lattice fashion. Trim and seal the strips to the bottom crust. In a small bowl, make the glaze by beating the egg and water together. Brush the mixture over the top and edges of the pie.
Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown. Serve warm with whipped cream, if desired.
Mock Mincemeat Pie...DH came to our rescue and scanned it.
There are many variations of this theme, imitating the pie that in former days began with the simmering of a piece of venison, neck of beef, or beef tongue. This is a rich pie, but does not require the long simmering of a true mincemeat filling.
Mock Mincemeat Pie
1 1/2 cups seedless or seeded raisins
1/3 cup dry sherry or brandy or rum
3 cups finely chopped apple
1/2 medium-size orange ground with peel
1/4 cup lemon juice
1 1/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon ginger
Pastry for two double-crust 8-inch pies or one double- crust 10-inch pie
1/2 cup melted butter
Put the raisins in a mixing bowl and add the sherry or brandy, letting the fruit soak up the liquor while you prepare the crust and peel the apples. Add all the ingredients for the filling. If using two pie pans, line with pastry, trim, and moisten the edges. Divide the filling into the pans and pour half the butter in each. Top with pastry, trim, crimp the edges, and cut slits in the top of the crust to allow steam to escape. If using one large pie pan, it should be about 2 inches deep. Bake at 450 degrees 15 minutes. Reduce the heat to 350 degrees and bake 8-inch pies about 25 minutes longer and 10-inch pies about 35 minutes. Serve warm in small pieces with a sauce flavored with brandy, rum, sherry, or lemon.
Note. This pie may also be made with a lattice crust.
There are many variations of this theme, imitating the pie that in former days began with the simmering of a piece of venison, neck of beef, or beef tongue. This is a rich pie, but does not require the long simmering of a true mincemeat filling.
Mock Mincemeat Pie
1 1/2 cups seedless or seeded raisins
1/3 cup dry sherry or brandy or rum
3 cups finely chopped apple
1/2 medium-size orange ground with peel
1/4 cup lemon juice
1 1/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon ginger
Pastry for two double-crust 8-inch pies or one double- crust 10-inch pie
1/2 cup melted butter
Put the raisins in a mixing bowl and add the sherry or brandy, letting the fruit soak up the liquor while you prepare the crust and peel the apples. Add all the ingredients for the filling. If using two pie pans, line with pastry, trim, and moisten the edges. Divide the filling into the pans and pour half the butter in each. Top with pastry, trim, crimp the edges, and cut slits in the top of the crust to allow steam to escape. If using one large pie pan, it should be about 2 inches deep. Bake at 450 degrees 15 minutes. Reduce the heat to 350 degrees and bake 8-inch pies about 25 minutes longer and 10-inch pies about 35 minutes. Serve warm in small pieces with a sauce flavored with brandy, rum, sherry, or lemon.
Note. This pie may also be made with a lattice crust.
michelleinil
Well-known member
Thanks to both of you!! I'm sure one of these is it!!