RECIPE: REC: Whole Pumpkin Custards with Maple Syrup T&T

RECIPE:
R

randi

Well-known member
David Rosengarten's

Whole Pumpkin Custards with Maple Syrup

6 small sugar pumpkins - approx. 1 LB ea.

2 tbls melted butter

6 tbls sugar

4 1/2 cups heavy cream

1 1/2 cups maple syrup

12 egg yolks

1 tbls brown sugar

preheat oven to 325

cut off tops of pumpkins and reserve. scoop out

the seeds. brush cavities with melted butter and

sprinkle evenly with 2 tbls sugar. replace lids

and place in a roasting pan. cook 35 min, or until flesh is tender. let cool. (by now the tops of the pumpkins have shrunk considerably.)

when cool, use a sharp knife to cut out the flesh from the insides and lids of each pumpkin. (lids are now even smaller than before) remove about 1/4 cup of flesh from each one and reserve, leaving cavities evenly shaped. sprinkle cavities evenly with 2 tbls sugar. sweeten pumpkin flesh with remaining 2 tbl of the sugar and mash with a fork until combined.

in a heavy saucepan, combine cream and maple

syrup and bring almost to a boil over medium high heat. In a large bowl lightly beat the egg yolks with reserved pumpkin flesh; slowly stir in hot cream mixture. divide custard among pumpkin shells and replace lids, return to roasting pan. pour enough hot water into pan to reach 1-inch up the sides of pumpkins. cook 1 hour or until custard is barely set. remove lids and reserve. (at this point the lids have sunken into the custard) sprinkle custards evenly with brown sugar and bake 15 min more. custards will be slightly runny.

cool pumpkins 30 min or cool to room temp and

refrigerate. replace lids before serving. (fat chance)

now, with all that cooking time those little puppies are falling apart in the pan and since they are cooking in a water bath, rescue of said puppy is damned near impossible.

the kicker is, they taste great if you can get them out in one piece. I might try: 1. cooking the custard a bit to thicken it more.

2. less baking time.

3. no water bath or wrap in foil. still they will fall apart when plated.

 
REC: Pumpkin-Maple Pie T&T

this is one of the most delicate pumpkin pies I've ever had.


PUMPKIN-MAPLE PIE

1 Buttermilk Pie Crust Dough disk

1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt

For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup

Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.

Whisk all remaining ingredients (except Maple
Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft
peaks form. Makes about 2 cups.
8 servings

Bon Appétit November 1991

****


BUTTERMILK PIE CRUST DOUGH

2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup chilled solid vegetable shortening
1/4 cup plus 2 tablespoons buttermilk

Combine flour, sugar and salt in large bowl. Add
butter and shortening. Cut in using hands or
pastry blender until mixture resembles coarse
meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and
shortening into dry ingredients until coarse meal
forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften
slightly before using.)

Makes enough for 2 crusts

Bon Appétit November 1991

 
REC: Pumpkin-Maple Pie T&T

this is one of the most delicate pumpkin pies I've ever had.


PUMPKIN-MAPLE PIE

1 Buttermilk Pie Crust Dough disk

1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt

For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup

Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.

Whisk all remaining ingredients (except Maple
Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft
peaks form. Makes about 2 cups.
8 servings

Bon Appétit November 1991

****


BUTTERMILK PIE CRUST DOUGH

2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup chilled solid vegetable shortening
1/4 cup plus 2 tablespoons buttermilk

Combine flour, sugar and salt in large bowl. Add
butter and shortening. Cut in using hands or
pastry blender until mixture resembles coarse
meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and
shortening into dry ingredients until coarse meal
forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften
slightly before using.)

Makes enough for 2 crusts

Bon Appétit November 1991

 
REC: Roasted Spiced Pears and Figs with Almonds

Roasted Spiced Pears and Figs with Almonds

1/2 cup sliced almonds
4 firm-ripe pears (preferably Bartlett)
1/2 lb. dried figs (as soft as possible)
1/2 cup sugar
1/2 stick unsalted butter
1 vanilla bean
1 tsp. cinnamon
1/4 tsp. ground allspice

Preheat oven to 450 F
in an ovenproof 10-inch heavy skillet, toast almonds in one layer in middle of oven till golden, approx. 5 min, and transfer to a bowl.

halve pears lengthwise and cut each half into three wedges, discarding cores. quarter figs lengthwise.

in a skillet, melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. halve vanilla bean and scrape seeds into butter mixture. with a wooden spoon stir in vanilla pod, cinnamon, allspice, pears
and figs until coated and roast in the middle of oven for 20 minutes, or until pears are just tender. remove pod and stir in almonds until coated well.

serve warm with sour cream.
serves 8 Gourmet 12/98


I'm probably going to make this for New Year's eve but
I haven't tried it yet. what I'm thinking of doing is serving
it with vanilla ice cream and spooning a flaming ladle of
rum or brandy over each serving.

enjoy smileys/smile.gif

 
REC: orange brandy T&T

I wanted something special for after dinner. many posts ago I had told Janie I would experiment with oranges and brandy. the experiment was a success!

REC: orange brandy
you'll need a decent brandy, not necessarily an
expensive one. decant into a glass container and add the peel of two oranges being careful not to get the white pith on the peel. this needs to sit for at least two weeks and I would think a month would be better. (I didn't think of it in time and mine only married for four days with a lot of potential) what you end up with is a wonderfully flavored and fragrant brandy, it's really delightful!

with sugar syrup, you would have gran marnier
the old fashioned way.

 
Definitely will make this this fall, love to make pies and love that pumpkin. I use a pastry crust

that does not use shortening, yet it is very flaky and very forgiving, a chef created it; would you like it?

 
you betcha! crisco makes a great crust but I won't use because of the trans-fat

in it. the pumkin-maple recipe is really good.

I had hard time, for awhile, finding my recipes on the old swap. there's a special one I still haven't found but I've found so many I'd forgotten about. I have some time today and so happy with I was able to retrive!

 
Here's the pie crust recipe along with 2 versions of Derby Pie, one I had and 1 with the crust rcp.

This is from the Kentucky Derby Museum Cookbook



1 stick butter
1 Cup sugar
2 eggs, beaten
1/2 Cup flour
pinch of salt
2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)
1 Cup chopped pecans
1 Cup chocolate chips
1 9" pie shell, partially baked
.
Preheat oven to 350 F. Cream butter and sugar. Add beaten eggs, flour, salt,
and Kentucky Bourbon (or vanilla). Add chocolate chips and nuts. Stir well. Pour
into partially baked pie shell and bake for 30 minutes, or until center
is set. Serve with whipped cream or vanilla ice cream.

and another version

note to myself: I MADE THIS PASTRY CHEF'S PASTRY FOR THANKSGIVING 2004; IT ABSOLUTELY TURNED OUT BETTER THAN ANY PASTRY I'VE EVER USED. IT WAS VERY FLAKY, SO TENDER AND DELICIOUS. THIS IS THE ONE I WANT TO USE FROM NOW ON.

This is Beaumont Inn's Pastry Chef ,
Cathy Nichols, version of our regional
classic pie.

Crust

2 1/2 Flour, all purpose
1 tsp Sugar
1 cup Butter, cut up
1/4 + cup Ice water

Mix all except water in food processor until crumbly.

Slowly add ice water until mixture just holds together.

Wrap in a flat circle in plastic wrap; Chill overnight.

Form into pie pan.

Filling

1/2 cup Butter, unsalted, melted
2 Eggs
1 cup Sugar
1/2 cup Flour
1 cup Semi-sweet chocolate bits
1 1/2 cups Pecans, chopped
2 Tbl Bourbon

Beat eggs with cooled butter. Add flour & sugar. Beat
until mixed well. Gently fold in pecans, chocolate &
bourbon. Add mixture to pie shell. Bake at 350 for appox.
30 minutes. Serve with fresh whipped cream.

 
What is the one you haven't been able to find. I'm still putting recipes in my cookbook from 2004;

perhaps it's in my stash......

 
it's a french recipe for chicken in a vinegar sauce. I'm still in 1998 and I think

I posted it after that so I have a few years to go. I also had to post as Randi/OR when another Randi posted and I haven't checked those posts yet.

what I did find today was Constantine posts. I don't know if anyone remembers her but she posted some awesome Greek recipes. obviously, she's Greek. I know Evelyn had some really great Greek recipes too. I think Constantine posted before Evelyn. I had forgotten about her postings, I think she was only there for a very short time.

 
thank you. I love butter crusts smileys/smile.gif I still can't eat wheat for awhil but I love to make these

kinds of things for my husband and friends. no reason they should be deprived by my allergies! and they sooo appreciate it smileys/smile.gif

 
are you looking for the classic cheese with red sauce or something different? I have

several recipes that are wonderful. Italian is my love. let me know what you would like and I'll pull out my books and get one or more posted for you.

 
I guess classic, red sauce, cheesy, good flavor...we had an Ital. rest. close by

oh, their manicotti was so lucscious. No other restaurant since has severed it, always dry, not so cheesey, yuk!

We had a family Ital. restaur for years here then the family became ill and had to close. They had the LIGHTEST red sauce, oh, so wonderful! What a difference in Italian food from that family.

 
copnstantine is/was a wonder of the swap. i watched her...

go from someone who barely knew english to one who had quite a command of the language and posted, as randi said, some awesome recipes.

fortuitously, i snarfled many (if not all) of them and will post anon.

 
Bamyies

Bamyies

Ingredients
1 kg okra
2 onions finely chopped
4 ripe tomatoes diced
250 gr olive oil
1 cup vinegar
parsley
salt-pepper

Preparation
In case of fresh okra process as indicated:
Cut the stem of the okra with a knife
roundly. Wash them. Sprinkle vinegar and
salt. Let them for an hour outside at the
sun.
Put the oil in a dutch oven and saute the
onion and the bamyies for 5 minutes, stirring
constantly. Add the tomatoes, the parsley and
as much water as needed to cover them. Cook
in medium heat till bamyies are left only
with the oil.

 
Bougatsa

Bougatsa

The process and ingredients are the same as
in galaktoboureko. But, instead of syrup,
sprinkle powdered sugar on top of it when
still hot and also ground cinnamon.

 
Cheese pie no 1

Cheese pie no 1

Ingredients
1/2 kg milk
12 eggs
1/2 kg feta cheese
300 gr kefalotyri cheese
1 cup olive oil
1 bunch of dill
salt-pepper
10 leaves phyllo pastry
100 gr yoghurt
1 cup all purpose flour

Preparation
Cut cheeses in small cubes. Saute them with a
bit of oil in a saucepan. Mix dill, milk,
eggs, yoghurt and flour till a mixture. Pour
mixture in cheeses and stir well.

Put a phyllo pastry in a greased baking pan.
Brush the top of it with butter add a layer
of the mixture and cover with another phyllo.
Brush this one with butter too. Process with
the same way phyllo-mixture, phyllo-mixture
till you run out of mixture. Cover with the
last phyllo pastry, brush that too and bake
in a pre-heated oven for 45 minutes at 200
degr C.

 
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