I've been meaning to make this recipe for ages, so it seems somewhat appropriate that I finally get around to this when the blog is nearing its five year anniversary (how did that happen?). I really should've not waited this long to try this recipe and it really belongs on your holiday table. While I was making the syrup, I thought the anise might be a little overpowering, but once it was in the pie, it worked perfectly to add depth without being overpowering. I had some maple sugar leftover from a mystery guest at our wedding, so I substituted that for an extra maple boost and was not disappointed with the maple flavour in this pie. Finally, she recommends you can use cashews in place of pecans for the pie. I ended up using a three part of pecans, cashews, and pistachios which made for a nice variety of nuttiness. Really though, you likely can't go wrong with this one.
One year ago: Saffron-scented Lamb with an Almond Sauce
Two years ago: Buffalo, Mushroom, and Feta Meatballs
Three years ago: Saag Paneer
Four years ago: Meatballs in Tomato Sauce
Five years ago (seriously?): Raspberry Cheesecake Brownies
Spiced Maple Pecan Pie with Star Anise (from Cook This Now)
Ingredients
Crust
1 1/4 cups all-purpose flour
1/4 tsp salt
10 tbsp unsalted butter, cut into 1/2" pieces
2 to 5 tbsp ice water
Filling
1 cup maple syrup
1/2 cup Demerara or raw sugar (or maple sugar!)
8 whole star anise
2 cups pecan halves
3 large eggs
4 tbsp unsalted butter, melted
2 tbsp dark aged rum
1/4 tsp kosher salt
1. To make crust, pulse together flour and salt in food processor. Add butter and pulse briefly. Add ice water a little bit at a time and pulse until moist enough to hold together. Form into a ball, wrap with plastic wrap, and flatten into a disc. Refrigerate at least 1 hour.
2. On a lightly floured surface, roll piecrust to 12" circle. Transfer to 9" pie plate. Fold and crimp (keeping in mind the dough will shrink).
3. Prick crust all over with a fork. Freeze for 15 minutes or refrigerate for 30 minutes.
4. Preheat oven to 400F.
5. Meanwhile, in a medium saucepan over medium-high heat bring maple, syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until very thick and reduces to about 1 cup, 15 - 20 minutes. If you decide to use a smaller, pot, be very careful it doesn't boil over! Remove from heat and let sit 1 hour.
6. Cover pie with foil and fill with pie weights. Bake for 20 minutes.
7. Remove foil and bake for an additional 5 minutes. Cool on a rack.
8. Meanwhile, reduce heat to 325F. Spread pecans on baking sheet and toast 12 minutes. Let cool.
9. Remove star anise from syrup.
10. In medium bowl, whisk together, syrup, eggs, melted butter, rum, and salt. Fold in pecans.
11. Pour filling into crust and transfer to rimmed baking sheet.
12. Bake 35 to 40 minutes until pie is firm, but giggles slightly. Let cool before serving.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Sunday, October 5, 2014
Monday, January 9, 2012
Butternut Squash Pie
After returning home from vacation, the butternut squash was still sitting on the counter top taunting me. I guess I had thought that it would magically take care of itself, but no such luck. While flipping through my dessert cookbook, I discovered this recipe and took it as a sign. Why else would a recipe present itself for using up that stubborn squash? I have to admit that it didn't sound terribly enticing. I baked the pie and waited to eat it, uncertain to try. But the end result was fantastic. Maybe even better than my last pumpkin pie. It was silky smooth and rich, but not heavy. My one complaint is that there was way too much filling for my 9" pie.
One year ago: Vanilla Pudding
Two years ago: Red Pesto Penne with Roasted Cherry Tomatoes and Cheese
Butternut Squash Pie (from Ready for Dessert)
Ingredients
1 kg butternut squash, halved lengthwise, seeds and strings removed
1 cup heavy cream
1/2 cup whole milk
4 large eggs
3/4 cup (170g) brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
pinch of salt
1/2 tsp vanilla extract
1 tbsp Cognac or brandy
pie dough, prebaked into a 9" or 10" single-crust
1. Preheat over to 400F. Line a baking sheet with parchment and smear with butter.
2. Place squash halves cut side down on baking sheet. Bake until tender, about 45 minutes. Decrease oven to 375F.
3. In a food processor or blender, process cream, milk, eggs, brown sugar, spices, vanilla, and Cognac until combined.
4. Add squash pulp to cream mixture and process until smooth.
5. Pour warm filling into prebaked pie shell and bake until barely set, 30 - 35 minutes.
One year ago: Vanilla Pudding
Two years ago: Red Pesto Penne with Roasted Cherry Tomatoes and Cheese
Butternut Squash Pie (from Ready for Dessert)
Ingredients
1 kg butternut squash, halved lengthwise, seeds and strings removed
1 cup heavy cream
1/2 cup whole milk
4 large eggs
3/4 cup (170g) brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
pinch of salt
1/2 tsp vanilla extract
1 tbsp Cognac or brandy
pie dough, prebaked into a 9" or 10" single-crust
1. Preheat over to 400F. Line a baking sheet with parchment and smear with butter.
2. Place squash halves cut side down on baking sheet. Bake until tender, about 45 minutes. Decrease oven to 375F.
3. In a food processor or blender, process cream, milk, eggs, brown sugar, spices, vanilla, and Cognac until combined.
4. Add squash pulp to cream mixture and process until smooth.
5. Pour warm filling into prebaked pie shell and bake until barely set, 30 - 35 minutes.
Wednesday, August 10, 2011
Blueberry Rhubarb Deep Dish Pie
The original recipe for this makes 3 4.5" deep dish pies. If, like me, you decide that you'd rather just have one big pie, you'll notice that you have a little less filling than might otherwise be desired. However, if you take the pie to a party, you might also notice that it disappears rather quickly. So, this recipe is probably just fine for a 9" springform pan. It also makes it much easier to transport the pie!
One year ago: Penang-style Stir-fried Kuey Teow Noodles
Blueberry Rhubarb Pie (from Desserts for Breakfast)
Ingredients
for pastry:
2 cups (220g) AP flour
1/4 tspn salt
2/3 cups (150g) butter, cold
6-7 Tbspn ice cold water
for filling:
12 oz. (340g) rhubarb, chopped into small, 1/2" chunks
1 lb. (454g) blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar (I used confectioner's sugar)
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.
One year ago: Penang-style Stir-fried Kuey Teow Noodles
Blueberry Rhubarb Pie (from Desserts for Breakfast)
Ingredients
for pastry:
2 cups (220g) AP flour
1/4 tspn salt
2/3 cups (150g) butter, cold
6-7 Tbspn ice cold water
for filling:
12 oz. (340g) rhubarb, chopped into small, 1/2" chunks
1 lb. (454g) blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar (I used confectioner's sugar)
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.
Monday, July 4, 2011
Strawberry and Rosemary-Caramel Buckwheat Tart
I fell in love with this pie as soon as I saw the photos. My version didn't turn out quite as beautiful, but it was delicious. It also came together surprisingly easily given all of the components. I passed on the strawberry syrup because I thought the Quebec strawberries were sweet enough that they didn't really need it (and the idea of adding frozen strawberry juice just seemed wrong!). My cream bit also turned out a bit loose. I think it could've used just a bit more cooking time. Even runny though, this pie was delicious. Expect more recipes featuring buckwheat in the future.
One year ago: Leftover skillet eggs
Strawberry and Rosemary-Caramel Buckwheat Tart (from Desserts for Breakfast)
Ingredients
for tart crust:
100 gr buckwheat flour
160 gr AP flour
50 gr sugar
7 Tbspn (99g) butter, cold and cut in pieces
1 egg yolk
3-4 Tbspn cold water
for rosemary-caramel:
100 gr sugar
~2 heaping Tbspn fresh rosemary leaves (~1 1/2 large sprigs of rosemary)
3 Tbspn (43g) butter
1/2 tspn coarse salt
1/4 cup heavy cream
1/2 tspn freshly squeezed lemon juice
for cream:
1 cup whole milk
1 cup heavy cream
1 egg
150 gr sugar
2 Tbspn AP flour
1 tspn vanilla extract
for strawberries and final assembly:
1 tspn lemon juice
1-2 Tbspn sugar, to taste
fresh strawberries, sliced or whole
Crust
1. Using a food processor or pastry cutter, mix the buckwheat and AP flours and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
2. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
3. Form the pastry into a ball and refrigerate for at least one hour.
4. Preheat the oven to 425 degrees F.
5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer/refrigerator for a few minutes if the dough has softened.
6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and the parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.
Caramel
7. In a small, light-colored saucepan, wet the sugar with just enough water to make it the consistency of wet sand (~1 - 1 1/2 Tbspn water). Add the rosemary leaves.
8. Cook the sugar and rosemary on medium heat. Do not stir once the sugar starts boiling--swirl the pan around gently to insure even cooking. Cook until the sugar is a deep amber color, right before it is about to burn. Immediately add the butter and salt and whisk thoroughly. Be careful--this will sputter!
9. As soon as the butter has completely melted, remove from heat and carefully add the heavy cream, whisking continuously.
10. Once the cream has incorporated, pour the caramel into another heat-resistant container to cool, straining through a fine mesh sieve to remove unevenly cooked sugar, if necessary. Let cool briefly. Stir in the lemon juice. Let cool briefly, and spread a thin layer onto the bottom of the tart crust. Save any extra caramel for other uses. Let the caramel cool to set.
Cream
11. Bring the milk and cream to just a simmer.
12. In a separate bowl, whisk together the egg and sugar. Whisk in the flour.
13. Using the simmering milk, temper the egg mixture by adding a little bit of the hot liquid at a time, whisking constantly.
14. Return the milk and egg mixture to heat, stirring and scraping the bottom of the saucepan until the mixture thickens and can thickly coat the back of a spoon. (Be patient!!)
15. Immediately remove from heat and stir in the vanilla.
16. Let cool. Once cool, pour on top of the caramel in the tart crust and smooth. Refrigerate for at least an hour to let it set.
Home stretch
17. Mix cut strawberries with the lemon juice and then stir in the sugar to taste. Let sit.
18. Arrange the fresh strawberries on top of the prepared tart.
One year ago: Leftover skillet eggs
Strawberry and Rosemary-Caramel Buckwheat Tart (from Desserts for Breakfast)
Ingredients
for tart crust:
100 gr buckwheat flour
160 gr AP flour
50 gr sugar
7 Tbspn (99g) butter, cold and cut in pieces
1 egg yolk
3-4 Tbspn cold water
for rosemary-caramel:
100 gr sugar
~2 heaping Tbspn fresh rosemary leaves (~1 1/2 large sprigs of rosemary)
3 Tbspn (43g) butter
1/2 tspn coarse salt
1/4 cup heavy cream
1/2 tspn freshly squeezed lemon juice
for cream:
1 cup whole milk
1 cup heavy cream
1 egg
150 gr sugar
2 Tbspn AP flour
1 tspn vanilla extract
for strawberries and final assembly:
1 tspn lemon juice
1-2 Tbspn sugar, to taste
fresh strawberries, sliced or whole
Crust
1. Using a food processor or pastry cutter, mix the buckwheat and AP flours and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
2. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
3. Form the pastry into a ball and refrigerate for at least one hour.
4. Preheat the oven to 425 degrees F.
5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer/refrigerator for a few minutes if the dough has softened.
6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and the parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.
Caramel
7. In a small, light-colored saucepan, wet the sugar with just enough water to make it the consistency of wet sand (~1 - 1 1/2 Tbspn water). Add the rosemary leaves.
8. Cook the sugar and rosemary on medium heat. Do not stir once the sugar starts boiling--swirl the pan around gently to insure even cooking. Cook until the sugar is a deep amber color, right before it is about to burn. Immediately add the butter and salt and whisk thoroughly. Be careful--this will sputter!
9. As soon as the butter has completely melted, remove from heat and carefully add the heavy cream, whisking continuously.
10. Once the cream has incorporated, pour the caramel into another heat-resistant container to cool, straining through a fine mesh sieve to remove unevenly cooked sugar, if necessary. Let cool briefly. Stir in the lemon juice. Let cool briefly, and spread a thin layer onto the bottom of the tart crust. Save any extra caramel for other uses. Let the caramel cool to set.
Cream
11. Bring the milk and cream to just a simmer.
12. In a separate bowl, whisk together the egg and sugar. Whisk in the flour.
13. Using the simmering milk, temper the egg mixture by adding a little bit of the hot liquid at a time, whisking constantly.
14. Return the milk and egg mixture to heat, stirring and scraping the bottom of the saucepan until the mixture thickens and can thickly coat the back of a spoon. (Be patient!!)
15. Immediately remove from heat and stir in the vanilla.
16. Let cool. Once cool, pour on top of the caramel in the tart crust and smooth. Refrigerate for at least an hour to let it set.
Home stretch
17. Mix cut strawberries with the lemon juice and then stir in the sugar to taste. Let sit.
18. Arrange the fresh strawberries on top of the prepared tart.
Saturday, May 28, 2011
Macaroni and Cheese Pie
I've been wanting to make this recipe for a very long time. How could you go wrong? Macaroni and cheese ... in a pie ... with bacon. This recipe did not fail to disappoint either. The crust is outstanding. Don't cheat and use a pre-made crust. I did skip on the deep-fried macaroni balls (I considered adding some cheese curds, but it was plenty cheesy without them), but I'm sure it would be great with them.
If you end up with leftover pie crust (and you'll certainly have leftover macaroni), they can be used to make an excellent breakfast the next day. Put the pie crust in little souffle cups. Add some macaroni, crumble cooked bacon over the top, and top with an egg. Bake in the oven until whites are set and you have a perfectly satisfying weekend breakfast.
One year ago: Shaved Asparagus Pizza (one of my favourites!)
Macaroni and Cheese Pie (from Desserts for Breakfast)
Ingredients
pie crust
for pastry:
2 cups flour
1/4 tspn salt
6 oz. extra sharp cheddar cheese, coarsely grated
2/3 cup butter, cold and cut into cubes
1 Tbspn tabasco sauce
5 Tbspn ice water
for filling and topping:
mac'n'cheese
bacon
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut in the grated cheddar cheese and cold butter into the flour until the size of small peas.
3. Gradually add the tabasco sauce and the ice water one tablespoon at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 425 degrees F.
6. Remove the dough from the refrigerator roll it out, about 1/8" thick. Place the dough into the pie plate and crimp the edge. Using a fork, pierce the bottom of the crust several times.
7. If the dough has become soft from rolling, place the prepared pie plate in the freezer for about 5-10 minutes.
9. Line the inside of the pie crust with parchment paper and fill with pie weights or dry beans.
10. Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove. Keep the oven on.
11. Fill pie with mac'n'cheese.
12. Create a lattice top with bacon, making sure to cut the bacon strips long, since they will shrink in the oven.
13. Return to the 425 degree oven for about 8-10 minutes until the bacon is cooked. [I had trouble getting the bacon to cook and ended up broiling it a bit.] Remove.
If you end up with leftover pie crust (and you'll certainly have leftover macaroni), they can be used to make an excellent breakfast the next day. Put the pie crust in little souffle cups. Add some macaroni, crumble cooked bacon over the top, and top with an egg. Bake in the oven until whites are set and you have a perfectly satisfying weekend breakfast.
One year ago: Shaved Asparagus Pizza (one of my favourites!)
Macaroni and Cheese Pie (from Desserts for Breakfast)
Ingredients
pie crust
for pastry:
2 cups flour
1/4 tspn salt
6 oz. extra sharp cheddar cheese, coarsely grated
2/3 cup butter, cold and cut into cubes
1 Tbspn tabasco sauce
5 Tbspn ice water
for filling and topping:
mac'n'cheese
bacon
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut in the grated cheddar cheese and cold butter into the flour until the size of small peas.
3. Gradually add the tabasco sauce and the ice water one tablespoon at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 425 degrees F.
6. Remove the dough from the refrigerator roll it out, about 1/8" thick. Place the dough into the pie plate and crimp the edge. Using a fork, pierce the bottom of the crust several times.
7. If the dough has become soft from rolling, place the prepared pie plate in the freezer for about 5-10 minutes.
9. Line the inside of the pie crust with parchment paper and fill with pie weights or dry beans.
10. Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove. Keep the oven on.
11. Fill pie with mac'n'cheese.
12. Create a lattice top with bacon, making sure to cut the bacon strips long, since they will shrink in the oven.
13. Return to the 425 degree oven for about 8-10 minutes until the bacon is cooked. [I had trouble getting the bacon to cook and ended up broiling it a bit.] Remove.
Tuesday, May 24, 2011
Classic Key Lime Pie
It's hard to beat a classic key lime pie recipe. They're quick and easy (except for zesting and juicing the key limes!). At one point, this was my favourite pie.
Classic Key Lime Pie
Ingredients:
1 pie shell
1 can sweetened condensed milk (15 oz) (this is the only annoying bit because the Canadian cans are smaller, so you end up using 1.5 cans or so – almost 2 cups)
1 tbsp grated key lime zest
1/2 cup key lime juice
1/4 tsp salt
2 eggs, separated
2 tbsp sugar
1. Prepare a baked pie shell. (I cheated and just used a pre-made graham cracker crust.)
2. Preheat oven to 350F.
3. Mix together condensed milk, zest, lime juice, salt, and two egg yolks. Stir until thickened, a result of the reaction of the milk with the citrus juice.
4. Pour the mixture into the baked crust.
5. Beat 2 egg whites until frothy. Slowly add in sugar, whipping until stiff but not dry.
6. Cover pie with meringue.
7. Bake pie 10-15 minutes or until lightly browned.
Classic Key Lime Pie
Ingredients:
1 pie shell
1 can sweetened condensed milk (15 oz) (this is the only annoying bit because the Canadian cans are smaller, so you end up using 1.5 cans or so – almost 2 cups)
1 tbsp grated key lime zest
1/2 cup key lime juice
1/4 tsp salt
2 eggs, separated
2 tbsp sugar
1. Prepare a baked pie shell. (I cheated and just used a pre-made graham cracker crust.)
2. Preheat oven to 350F.
3. Mix together condensed milk, zest, lime juice, salt, and two egg yolks. Stir until thickened, a result of the reaction of the milk with the citrus juice.
4. Pour the mixture into the baked crust.
5. Beat 2 egg whites until frothy. Slowly add in sugar, whipping until stiff but not dry.
6. Cover pie with meringue.
7. Bake pie 10-15 minutes or until lightly browned.
Key Lime Meringue Pie
I was pleasantly surprised (and quite excited!) to find a bag of key limes at my local Val-Mont. While searching for a recipe for key lime pie, I came across this recipe. While not traditional, it is delicious. In a head-to-head comparison with a more traditional key lime pie, the vote seemed to be split. I preferred this one. I did have two problems with this recipe though. First, I was in a rush and managed to screw up the meringue. It was still tasty, just a bit runny ... and incredibly messy. I *think* my problem was adding the vanilla too soon, but if you want a tried and true meringue, try this one. Second, I didn't make this far enough in advance and the pie spilled everywhere when cut. It did firm up given the appropriate amount of time to chill.
Key Lime Meringue Pie (from gourmeted)
Ingredients
1 pie crust
Key Lime Curd
Finely grated zest from 4 Key limes
1/3 cup fresh Key lime juice (from at least 6 Key limes)
1/2 cup granulated sugar
3 large eggs
3 large egg yolks
1/4 teaspoon kosher salt
8 tablespoons of unsalted butter, cut into small pieces
1 cup heavy cream
Meringue
eggs whites from 4 large eggs
2/3 cup granulated sugar
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1. Pre-bake your pie crust according to your pie crust's instructions.
2. Boil 2-inch-deep water in a large saucepan over medium heat.
3. Whisk Key lime zest, Key lime juice, lemon juice, sugar, eggs, egg yoks, and salt in a large heatproof bowl.
4. Once water is boiling, reduce heat to medium-low and heatproof bowl over the saucepan.
5. Whisk the juice and egg mixture constantly until it becomes thick, about 12 to 15 minutes.
6. Remove from the heat and transfer on a kitchen towel to secure it on the counter.
7. Whisk in butter one piece at a time until it is well combined and smooth. Strain curd through a fine-mesh sieve into another bowl.
8. Line the surface of the curd with plastic wrap and chill in the fridge for half an hour.
9. Whip cream to soft peaks in a medium bowl.
10. Fold the whipped cream into the chilled curd.
11. Pour into completely cooled piecrust.
12. Preheat oven to 375°F with the rack positioned about 8 inches from the top of the oven.
13. Whisk egg whites on low speed using an electric mixer until bubbles begin to form.
14. Increase speed to medium-low and beat for about 5 minutes until it begins to turn opaque and increase in volume.
15. Add granulated and confectioner’s sugar in a slow and steady stream. Add vanilla and salt. Increase the speed to medium and beat for about 10 minutes until meringue becomes very thick. [I think you'll be better off waiting to add the vanilla until after the stiff peaks have formed!]
16. Spread meringue over the curd and cover up to the edges of the curd. Swirl and create peaks using a spatula.
17. Place pie plate on a baking sheet and bake for 10 to 12 minutes, rotating it halfway through the baking time. Peaks should be darker, and the “valley’s should still be white.
18. Completely cool pie on a wire rack before chilling in the fridge for an hour before serving.
Key Lime Meringue Pie (from gourmeted)
Ingredients
1 pie crust
Key Lime Curd
Finely grated zest from 4 Key limes
1/3 cup fresh Key lime juice (from at least 6 Key limes)
1/2 cup granulated sugar
3 large eggs
3 large egg yolks
1/4 teaspoon kosher salt
8 tablespoons of unsalted butter, cut into small pieces
1 cup heavy cream
Meringue
eggs whites from 4 large eggs
2/3 cup granulated sugar
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1. Pre-bake your pie crust according to your pie crust's instructions.
2. Boil 2-inch-deep water in a large saucepan over medium heat.
3. Whisk Key lime zest, Key lime juice, lemon juice, sugar, eggs, egg yoks, and salt in a large heatproof bowl.
4. Once water is boiling, reduce heat to medium-low and heatproof bowl over the saucepan.
5. Whisk the juice and egg mixture constantly until it becomes thick, about 12 to 15 minutes.
6. Remove from the heat and transfer on a kitchen towel to secure it on the counter.
7. Whisk in butter one piece at a time until it is well combined and smooth. Strain curd through a fine-mesh sieve into another bowl.
8. Line the surface of the curd with plastic wrap and chill in the fridge for half an hour.
9. Whip cream to soft peaks in a medium bowl.
10. Fold the whipped cream into the chilled curd.
11. Pour into completely cooled piecrust.
12. Preheat oven to 375°F with the rack positioned about 8 inches from the top of the oven.
13. Whisk egg whites on low speed using an electric mixer until bubbles begin to form.
14. Increase speed to medium-low and beat for about 5 minutes until it begins to turn opaque and increase in volume.
15. Add granulated and confectioner’s sugar in a slow and steady stream. Add vanilla and salt. Increase the speed to medium and beat for about 10 minutes until meringue becomes very thick. [I think you'll be better off waiting to add the vanilla until after the stiff peaks have formed!]
16. Spread meringue over the curd and cover up to the edges of the curd. Swirl and create peaks using a spatula.
17. Place pie plate on a baking sheet and bake for 10 to 12 minutes, rotating it halfway through the baking time. Peaks should be darker, and the “valley’s should still be white.
18. Completely cool pie on a wire rack before chilling in the fridge for an hour before serving.
Sunday, December 26, 2010
Maple Pecan Pie
How can you make a classic pecan pie better? Add maple syrup of course! For me, this recipe feels like the South meets my new home. Best of all, this recipe is ridiculously easy.
Maple Pecan Pie (from epicurious.com)
Ingredients
1 cup pure maple syrup
3/4 cup (packed) golden brown sugar
3 large eggs
1/4 cup sugar
3 tablespoons butter, melted
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 9-inch frozen deep-dish pie crust
1 1/2 cups coarsely chopped pecans
1. Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend.
2. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over.
3. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
Maple Pecan Pie (from epicurious.com)
Ingredients
1 cup pure maple syrup
3/4 cup (packed) golden brown sugar
3 large eggs
1/4 cup sugar
3 tablespoons butter, melted
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 9-inch frozen deep-dish pie crust
1 1/2 cups coarsely chopped pecans
1. Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend.
2. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over.
3. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
French Lemon Cream Tart
I found this recipe on chowhound and decided on a last minute change to Christmas dinner plans. I'm certainly glad I did as this cream tart is nothing short of delicious (granted I have a thing for lemon dishes). I didn't make the tart shell, because as usual that would've been just a step too far (and I didn't want to run to the grocery store on Christmas Eve to buy more butter!). You'll need to plan ahead for this dish as the cream should rest overnight.
French Lemon Cream Tart (from Dorie Greenspan's Baking from My Home to Yours)
Ingredients
1 9" tart shell, baked and cooled
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
1/2 cup fresh lemon juice (from 4-5 lemons)
1 cup plus 5 tablespoons (10-1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
1. Bring a few inches of water to a simmer in a saucepan.
2. Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water.
3. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic.
4. Whisk in the eggs, followed by the lemon juice.
5. Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. It takes a long time and your arm my feel like it's going to fall off, but don't stop whisking.
6. As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender; discard the zest.
7. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
8. Turn the blender to high and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes.
9. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight.
10. When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate until needed.
French Lemon Cream Tart (from Dorie Greenspan's Baking from My Home to Yours)
Ingredients
1 9" tart shell, baked and cooled
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
1/2 cup fresh lemon juice (from 4-5 lemons)
1 cup plus 5 tablespoons (10-1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
1. Bring a few inches of water to a simmer in a saucepan.
2. Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water.
3. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic.
4. Whisk in the eggs, followed by the lemon juice.
5. Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. It takes a long time and your arm my feel like it's going to fall off, but don't stop whisking.
6. As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender; discard the zest.
7. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
8. Turn the blender to high and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes.
9. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight.
10. When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate until needed.
Saturday, June 26, 2010
Blackberry Lemon Meringue Pie
I've been eyeing this recipe for 3 months. When I first saw it, it looked amazing and was crying out to be made, but blackberries were horribly expensive. Lately blackberries have been cheaper, but I've been too busy for a recipe this involved and it's been too warm to spend quality time with the oven at 425. This weekend, however, I miraculously found myself with nothing but time on my hands (and soccer to watch!). The summer heat has also given way to cool weather again (when I stepped outside to go to the grocery store, I briefly considered grabbing a jacket ... summer in Canada still confuses me sometimes). Berries are also cheap and plentiful (I only meant to buy blackberries, but somehow ended up with raspberries and strawberries too!). This will be my last baking adventure until my Metro reopens (less than one week!) as I am now out of flour, sugar, vanilla, and cornstarch, but oh was it worth it!
The original recipe was for two pies. I only made one and am including the version for one below. The only annoying thing is the curds each call for 3 egg yolks, which scales rather un-nicely. Just whisk the 3 yolks together in a small bowl and then split it evenly between the two curds. I also didn't have meyer lemons (I have yet to see them in Montreal although I'm sure they're hiding somewhere), so I just used regular lemons.
Blackberry Lemon Meringue Pie (from Desserts for Breakfast)
for pastry crust:
2 1/2 cups AP flour
1/4 cup sugar
7 Tbspn butter
1 egg yolk
2 Tbspn freshly grated meyer lemon zest
2 Tbspn freshly squeezed meyer lemon juice
2 Tbspn cold water
1. Combine the ingredients except the water in a food processor and pulse until the butter is the size of small peas.
2. Gradually add the water and pulse just until a dough begins to form.
3. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
4. Preheat the oven to 425 degrees F.
5. Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans).
6. Bake for 15-18 minutes, until the pastry looks golden.
7. Remove from the oven and let cool.
for lemon curd:
1/2 cup sugar
3 Tbspn corn starch
1/8 tspn salt
1/4 cup cold water
1/4 cup freshly squeezed meyer lemon juice
1 1/2 egg yolks
1 Tbspn butter
2/3 cups boiling water
1/2 Tbspn freshly grated meyer lemon zest
1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
2. Add the egg yolks and butter, blending until smooth.
3. Gradually add in the boiling water, stirring constantly.
4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
5. Remove the curd from heat and mix in the lemon zest. Let cool.
for blackberry curd::
1 cups fresh or thawed, frozen blackberries
1/2 cup sugar
3 Tbspn corn starch
1/8 tspn salt
1/2 Tbspn creme de cassis
1/2 Tbspn freshly squeezed lemon juice
1 1/2 egg yolks
1 Tbspn butter
2/3 cup boiling water
1. In a food processor or blender, puree the blackberries until smooth.
2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the blackberry puree, creme de cassis, and freshly squeezed lemon juice.
3. Add the egg yolks and butter, blending until smooth.
4. Gradually add in the boiling water, stirring constantly.
5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
6. Remove the curd from heat and let cool.
for meringue and assembly:
4 egg whites
1/4 tspn cream of tartar
2 1/2 Tbspn sugar
3/4 tspn vanilla extract
1. Preheat oven to 425 degrees F.
2. Place egg whites in a clean mixer bowl with the whisk attachment. Begin to whip at low until the egg whites
start to foam.
3. Add the cream of tartar and increase speed to medium high. Gradually add the sugar.
4. Whip the egg whites until glossy stiff peaks, being careful not to overwhip.
5. Add the vanilla extract and whip the egg whites on high for about three seconds, "sealing" the meringue.
6. Spoon the blackberry and lemon curds alternatively into the prepared pie crusts. Top with meringue, making sure to seal the meringue to the pie crust at the outer edges.
7. Place pies in the lower shelf of the oven, and bake at 425 for three minutes, until the tips of the meringue become golden. Then, lower the oven temperature to 350 degrees F and continue to bake for 7-8 more minutes, until you reach the desired color on the meringue. Remove and let cool.
The original recipe was for two pies. I only made one and am including the version for one below. The only annoying thing is the curds each call for 3 egg yolks, which scales rather un-nicely. Just whisk the 3 yolks together in a small bowl and then split it evenly between the two curds. I also didn't have meyer lemons (I have yet to see them in Montreal although I'm sure they're hiding somewhere), so I just used regular lemons.
Blackberry Lemon Meringue Pie (from Desserts for Breakfast)
for pastry crust:
2 1/2 cups AP flour
1/4 cup sugar
7 Tbspn butter
1 egg yolk
2 Tbspn freshly grated meyer lemon zest
2 Tbspn freshly squeezed meyer lemon juice
2 Tbspn cold water
1. Combine the ingredients except the water in a food processor and pulse until the butter is the size of small peas.
2. Gradually add the water and pulse just until a dough begins to form.
3. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
4. Preheat the oven to 425 degrees F.
5. Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans).
6. Bake for 15-18 minutes, until the pastry looks golden.
7. Remove from the oven and let cool.
for lemon curd:
1/2 cup sugar
3 Tbspn corn starch
1/8 tspn salt
1/4 cup cold water
1/4 cup freshly squeezed meyer lemon juice
1 1/2 egg yolks
1 Tbspn butter
2/3 cups boiling water
1/2 Tbspn freshly grated meyer lemon zest
1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
2. Add the egg yolks and butter, blending until smooth.
3. Gradually add in the boiling water, stirring constantly.
4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
5. Remove the curd from heat and mix in the lemon zest. Let cool.
for blackberry curd::
1 cups fresh or thawed, frozen blackberries
1/2 cup sugar
3 Tbspn corn starch
1/8 tspn salt
1/2 Tbspn creme de cassis
1/2 Tbspn freshly squeezed lemon juice
1 1/2 egg yolks
1 Tbspn butter
2/3 cup boiling water
1. In a food processor or blender, puree the blackberries until smooth.
2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the blackberry puree, creme de cassis, and freshly squeezed lemon juice.
3. Add the egg yolks and butter, blending until smooth.
4. Gradually add in the boiling water, stirring constantly.
5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
6. Remove the curd from heat and let cool.
for meringue and assembly:
4 egg whites
1/4 tspn cream of tartar
2 1/2 Tbspn sugar
3/4 tspn vanilla extract
1. Preheat oven to 425 degrees F.
2. Place egg whites in a clean mixer bowl with the whisk attachment. Begin to whip at low until the egg whites
start to foam.
3. Add the cream of tartar and increase speed to medium high. Gradually add the sugar.
4. Whip the egg whites until glossy stiff peaks, being careful not to overwhip.
5. Add the vanilla extract and whip the egg whites on high for about three seconds, "sealing" the meringue.
6. Spoon the blackberry and lemon curds alternatively into the prepared pie crusts. Top with meringue, making sure to seal the meringue to the pie crust at the outer edges.
7. Place pies in the lower shelf of the oven, and bake at 425 for three minutes, until the tips of the meringue become golden. Then, lower the oven temperature to 350 degrees F and continue to bake for 7-8 more minutes, until you reach the desired color on the meringue. Remove and let cool.
Saturday, February 27, 2010
Hockey and Baking
The other meals I made this week created a ridiculous amount of leftovers, but still I had the urge to cook something. TV has been dominated lately by the Olympics coverage and in Montreal, that means hockey. I'd never watched a hockey game before moving here. It's one of those mysterious sports that doesn't really seem at all relevant to Texas where football dominates all other sports. I'm finding myself getting excited by it though ... and after baking during the two winning Canadian men's games following the defeat to the USA, I decided that it was required for me to bake during the semi-final game. For the Germany game, it was nutella chocolate lava cake. For the Russia game, it was a raspberry and lime tart. For the Slovakia game, it was chocolate cupcakes with espresso buttercream frosting. I'm also including a bonus lemon buttercream frosting recipe from the cupcakes I made for a movie afternoon last weekend.
Chocolate Nutella Molten Lava Cake (from bell'alimento)
The original recipe makes 4 lava cakes. I scaled it down to be 1/3 of the original recipe. The baking dish I used was a little on the large side, so it made one giant lava cake (slightly too much for me to eat alone)... I really need to buy some ramekins! 1/2 tsp of instant espresso powder would probably enhance the flavour nicely, but I was making this late at night and didn't bother.
Ingredients
2 oz of semisweet chocolate
1 1/2 tbsp of Nutella
2 tbsp of Flour
~3 tbsp of Unsalted Butter
1 whole eggs + 1 additional egg yolks
2 tbsp sugar
1. Melt butter and chocolate in the microwave (or a double-boiler if you're feeling fancy). Stir until fully melted and well combined.
2. Place the eggs & sugar into the bowl of an electric mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins).
3. When light and thick, add flour to the eggs and mix.
4. Slowly and carefully, pour the chocolate into the egg mixture. Mix on low until well combined and develops a glossy sheen - about 5 or 6 minutes.
5. Preheat oven to 350F. Grease a ramekin with cooking spray.
6. Ladle batter halfway up the side of the ramekin. Spoon nutella into the ramekin. Cover with remaining batter.
7. Bake for 10 - 14 minutes until outside is solid and top is soft, but not jiggly. Invert on a plate and serve.
Raspberry and Lime Custard Tart (from epicurious)
I needed to use up some limes, raspberries, heavy cream, a pie shell, and eggs and found this gem. The original includes a recipe for the pie shell, but I'm not enough of a baker to make them myself and just used a premade shell.
Ingredients
1 9" pie shell
1/2 cup sugar
1/2 cup heavy cream
3 large eggs
1/3 cup fresh lime juice
4 teaspoons finely grated fresh lime zest
1 cup raspberries
1/4 cup sugar
1. Preheat oven to 400F.
2. Whisk together 1/2 cup sugar, heavy cream, eggs, lime juice, and lime zest.
3. Pour custard into tart shell. Reduce oven heat to 250F. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.)
4. In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture.
5. Pour cooked raspberry mixture over custard.
Chocolate Nutella Molten Lava Cake (from bell'alimento)
The original recipe makes 4 lava cakes. I scaled it down to be 1/3 of the original recipe. The baking dish I used was a little on the large side, so it made one giant lava cake (slightly too much for me to eat alone)... I really need to buy some ramekins! 1/2 tsp of instant espresso powder would probably enhance the flavour nicely, but I was making this late at night and didn't bother.
Ingredients
2 oz of semisweet chocolate
1 1/2 tbsp of Nutella
2 tbsp of Flour
~3 tbsp of Unsalted Butter
1 whole eggs + 1 additional egg yolks
2 tbsp sugar
1. Melt butter and chocolate in the microwave (or a double-boiler if you're feeling fancy). Stir until fully melted and well combined.
2. Place the eggs & sugar into the bowl of an electric mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins).
3. When light and thick, add flour to the eggs and mix.
4. Slowly and carefully, pour the chocolate into the egg mixture. Mix on low until well combined and develops a glossy sheen - about 5 or 6 minutes.
5. Preheat oven to 350F. Grease a ramekin with cooking spray.
6. Ladle batter halfway up the side of the ramekin. Spoon nutella into the ramekin. Cover with remaining batter.
7. Bake for 10 - 14 minutes until outside is solid and top is soft, but not jiggly. Invert on a plate and serve.
Raspberry and Lime Custard Tart (from epicurious)
I needed to use up some limes, raspberries, heavy cream, a pie shell, and eggs and found this gem. The original includes a recipe for the pie shell, but I'm not enough of a baker to make them myself and just used a premade shell.
Ingredients
1 9" pie shell
1/2 cup sugar
1/2 cup heavy cream
3 large eggs
1/3 cup fresh lime juice
4 teaspoons finely grated fresh lime zest
1 cup raspberries
1/4 cup sugar
1. Preheat oven to 400F.
2. Whisk together 1/2 cup sugar, heavy cream, eggs, lime juice, and lime zest.
3. Pour custard into tart shell. Reduce oven heat to 250F. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.)
4. In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture.
5. Pour cooked raspberry mixture over custard.
I never knew that real buttercream frostings are egg based and not just a mixture of powdered sugar and butter/shortening! It's surprisingly fun to make. This recipe has been cut in half from the original. It makes about 9 cupcakes, maybe 12 if you fill them a little less (mine came out rather tall). The original has espresso buttercream between the layers and a chocolate ganache poured on top. I'm sure it would be amazing with the ganache as well, but it's great with just the espresso buttercream. I think my favourite chocolate cake recipe remains this one though.
Ingredients
Cake
3/4 cups sugar
2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large eggs
6 tablespoons milk
3 tablespoons canola oil
1 teaspoon pure vanilla extract
6 tablespoons very hot water (or freshly brewed coffee!)
2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large eggs
6 tablespoons milk
3 tablespoons canola oil
1 teaspoon pure vanilla extract
6 tablespoons very hot water (or freshly brewed coffee!)
Frosting
2 large egg yolks
6 tablespoons sugar
1/2 cup unsalted butter , softened
1 teaspoon instant espresso powder
1/2 teaspoon very hot water
2 large egg yolks
6 tablespoons sugar
1/2 cup unsalted butter , softened
1 teaspoon instant espresso powder
1/2 teaspoon very hot water
1. Preheat oven to 375°F. Line a muffin tin with muffin liners. 2. In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt at medium speed until blended (I did all of this by hand to save having to wash the mixer before making the frosting and it was fine!).
3. In another bowl, whisk eggs, milk, oil, and vanilla.
4. Gradually beat egg mixture into flour mixture, about 5 minutes. Shift mixer to low speed; add hot water until blended.
5. Pour batter into muffin tins. Bake until toothpick comes out of the center clean, 20 minutes. Cool completely.
6. In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbon like when beaters are lifted, about 5 minutes.
7. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer (I just let it come to a nice boil ... it worked out!).
8. With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes.
9. Gradually add butter, 1 tablespoon at a time, until completely incorporated.
10. In a cup, dissolve espresso powder in hot water; beat into buttercream.
11. Frost cupcakes with buttercream.
Lemon Buttercream Frosting (from Country Living, City Style)
A much easier buttercream recipe! It's delicious, but in need of the perfect lemon cake recipe! I scaled this down by roughly 1/4 when I made it, but am including the original amounts below.
Ingredients
1. With a paddle attachment, beat the butter in an electric mixer.
2. Add sugar one cup at a time, beating continuously.
3. Continue beating and add lemon zest.
4. Add lemon juice.
5. Add cream to think a tiny bit and beat.
3. In another bowl, whisk eggs, milk, oil, and vanilla.
4. Gradually beat egg mixture into flour mixture, about 5 minutes. Shift mixer to low speed; add hot water until blended.
5. Pour batter into muffin tins. Bake until toothpick comes out of the center clean, 20 minutes. Cool completely.
6. In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbon like when beaters are lifted, about 5 minutes.
7. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer (I just let it come to a nice boil ... it worked out!).
8. With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes.
9. Gradually add butter, 1 tablespoon at a time, until completely incorporated.
10. In a cup, dissolve espresso powder in hot water; beat into buttercream.
11. Frost cupcakes with buttercream.
Lemon Buttercream Frosting (from Country Living, City Style)
A much easier buttercream recipe! It's delicious, but in need of the perfect lemon cake recipe! I scaled this down by roughly 1/4 when I made it, but am including the original amounts below.
Ingredients
1 cup of salted butter
4 cups of icing sugar
2 tablespoons lemon zest
3 tablespoons lemon juice
2 teaspoons cream
1. With a paddle attachment, beat the butter in an electric mixer.
2. Add sugar one cup at a time, beating continuously.
3. Continue beating and add lemon zest.
4. Add lemon juice.
5. Add cream to think a tiny bit and beat.
Saturday, November 28, 2009
Maple Cream Pie
As a nod to my home of the past year (and because this recipe looked too good to pass up), I decided to skip the more traditional pumpkin pie in favour of this maple cream pie (it's also redemption for my horrible screwup of a sugar cream pie last year). This pie was a little overshadowed by the pecan pie, but was still absolutely delicious.
I used premade pie crusts and skipped the beginning pie crust cooking that you'll find in the original. It seemed to turn out just fine. I also didn't strain the mixture and the texture and taste seemed perfectly fine.
Maple Cream Pie (from Smitten Kitchen) (from NYTimes)
Ingredients
3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust or tart shell.
1. Preheat oven to 300F.
2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Stir in salt, nutmeg and vanilla.
4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
I used premade pie crusts and skipped the beginning pie crust cooking that you'll find in the original. It seemed to turn out just fine. I also didn't strain the mixture and the texture and taste seemed perfectly fine.
Maple Cream Pie (from Smitten Kitchen) (from NYTimes)
Ingredients
3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust or tart shell.
1. Preheat oven to 300F.
2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Stir in salt, nutmeg and vanilla.
4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
Pecan Pie
I've always been more of a cake, cupcake, and brownie kind of girl, so the idea of making pies for Thanksgiving was a bit daunting, but since Thanksgiving is a traditionally pie holiday, I decided to give it a shot. I cheated and used pre-made pie shells ... maybe next year I'll be braver with that!
Initially I was going to use a pecan pie recipe from Homesick Texan, but then I decided to compare the recipe to others out there. In the process, I discovered this recipe that didn't use Karo syrup. Not wanting to have to buy Karo syrup for one recipe and then have it go to waste in my cabinet, I decided to give it a try ... and we have a winner! Best served warm with vanilla ice cream. The only change to this recipe that I made was to reduce the cooking temperature and extend the cooking time.
Pecan Pie (from allrecipes)
Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 350 degrees, then reduce temperature to 300 degrees and bake for 50 minutes, or until done.
Initially I was going to use a pecan pie recipe from Homesick Texan, but then I decided to compare the recipe to others out there. In the process, I discovered this recipe that didn't use Karo syrup. Not wanting to have to buy Karo syrup for one recipe and then have it go to waste in my cabinet, I decided to give it a try ... and we have a winner! Best served warm with vanilla ice cream. The only change to this recipe that I made was to reduce the cooking temperature and extend the cooking time.
Pecan Pie (from allrecipes)
Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 350 degrees, then reduce temperature to 300 degrees and bake for 50 minutes, or until done.
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