Tags: baking, dessert, holiday, pie
This Sour Cream Pumpkin Pie was my Thanksgiving dinner dessert (perfect timing!). Not having pumpkin pie with Turkey Day dinner would be considered absolutely unacceptable for my dad’s side of the family, and even though I didn’t head to Seattle to see them this year, I’m happy to carry on the W family tradition here. The texture of this pie was great…smooth and creamy (especially if you strain the filling into the crust). It’s actually a bit more dairy-heavy than I’m used to for pumpkin pie, but the spicing was nice.
Apparently this recipe works as either a pie or a more dainty tart. The recipe makes a substantial amount of filling, so especially if you chose to bake a tart, be prepared to have extra on your hands. And if you make a pie, you may need a deep-dish plate. (I used my seven-inch glass pie plate, which usually works perfectly for a half-recipe of deep-dish filling. I actually only made a third of the filling, and still had a smidge extra that I couldn’t fit into the crust.) You can always pour extra filling into custard cups and bake them in a water bath– pumpkin custards are yummy, too, and gluten-free guests won’t feel left out of the fun.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Serious Eats) or read Judy’s Gross Eats. And see Tracey’s Culinary Adventures for Normandy Apple Tart, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!
Tags: baking, dessert, tarts
This Alstatian Apple Tart made me think of cooking school. We made one very similar during my first few weeks at the FCI. That was years ago, but I liked it then and I like it now, too. In fact, it was much nicer to make it at home, where the only judge is yours truly and I don’t have to wear an annoyingly scratchy neckerchief or wobbly paper toque. It’s a pretty easy tart to make…a sweet dough, apple slices and a little custard. I lightened up the custard in the book by only using one egg (and skipping the extra yolk), using a combo of milk and cream (rather than all cream) and skimping on the sugar. My CSA is done for the year, but I’m still trying to use up the apples we got in the final couple pick-ups. I have no idea what kind they are, but they are little, have red skins and were just fine in here. Because this tart has the custard built-in, you don’t even need ice cream!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Jessica’s blog, cookbookhabit. And see Lethally Delicious for Bittersweet Brownies, this week’s other recipe (which I unfortunately din’t get a chance to make this week). Don’t forget to check out the TWD Blogroll!
Tags: baking, dessert, pie
I’ve noticed this Depths-of-Fall Butternut Squash Pie many times while flipping through the book. Or, I should say that I noticed the title and thought it sounded good. It wasn’t until this weekend that I actually read it and realized it is not a smoothly puréed, single crust pie similar to pumpkin. Nope, this is a pie with real character….lumpy and bumpy under the top crust because everything inside is chunky and retains its texture. It’s stuffed with a hearty combo of butternut squash, apples (or pears, which I didn’t have on hand), nuts and dried fruit. The filling reminded me of mincemeat pie, with its mix of fruit and spices (but sans the suet, thank goodness). The pie is slightly earthy, not too sweet, and totally great with vanilla ice cream!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also on The Splendid Table’s site) or read Valerie’s lovely blog, Une Gamine dans la Cuisine. And see Di’s Kitchen Notebook for Mini Madeleines, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!
Tags: baking, dessert, tarts
Thinner than your typical apple pie, this double-crusted Tourtely Apple Tart has a gently spiced, chunky applesauce sandwiched between layers of sweet tart dough. Since sweet tart dough is a cookie-like crust, the damp filling makes it soften up over time– in a very appealing way. Something about it reminded me of the Cranberry Shortbread Cake we made a while back. I think the way bumpy top crust drapes over the apple chunks is just beautiful. I look forward to making this again in the peak of apple season.
Tags: baking, ice cream, tarts
It’s been awhile since we’ve made a Dorie ice cream concoction. Well, allow me to make up for lost time by presenting you with a slice of Coffee Ice Cream Tart. While you could very successfully use softened store-bought coffee (or any flavor, for that matter) ice cream in this tart, I went ahead and made my own. I have lots of yolks in the freezer, and anyway, ice cream is one of my favorite things to make. The ice cream is jazzed up with almond slices and extract, and the coffee-almond combo is a good one. Add a little chocolate and it’s even better. The crust was a little iffy, though, and it looks like several of us felt this way. Mine sliced fine, but it was awfully hard to get through the frozen crust with a fork. I had to resort to picking it up and eating it. Not terrible, but maybe I just prefer ice cream cakes to tarts?
My husband was super-excited when I pulled this Cranberry Lime Galette out of the oven. For some reason more excited about it than about other things I’ve made recently. Thank you, ladies of Celestial Confections! I think he’s just pretty happy about Thanksgiving…a couple extra days off work and his mother coming to be the first overnight guest in our house…and the sight of this triggered thoughts of our favorite dinner of the year!
He was right to be excited– this is good stuff! I am a huge fan of tart and snappy cranberry deserts, and with the lime added in, this galette delivered on that. I used some candied ginger chopped into tiny bits in place of fresh, and it had a great spicy ginger punch, too. The crust stayed super crisp, and I think it’s quite pretty in its own rustic way.
Wasn’t I just whinging about having too much kitchen crap? Know what did I do right after that? I bought a new half-size deep dish pie plate! Makes a lot of sense, right? Oh bother…at least I think it will get good use. In fact, I was able to use it right away for this All-American, All-Delicious Apple Pie that Emily of Sandmuffin picked for TWD.
I haven’t made a double-crust apple pie in a few years, and this one was so good (the ”all-delicious” is an apt description) that it actually made me feel a little sad thinking about what I’ve been missing. This was a true deep-dish pie– it was positively stuffed with apples. In mine, I used a random mix of red and green apples that my husband and I proudly picked ourselves during an orchard outing to Warwick with the in-laws a couple of weeks ago (I probably have enough apples in the fridge to make 20 pies!). I also used flour to thicken mine, although the recipe calls for tapioca…I didn’t want to buy any, but an equal amount of AP flour worked just fine.
These last couple of pie-crusted treats have turned me on to a bad little habit…purposefully leaving myself one last mini-slice to have for breakfast with a cup of coffee. Very naughty.
It wouldn’t normally occur to me to eat pumpkin pie before Thanksgiving, but when I read that Janell of Mortensen Family Memoirs chose Caramel Pumpkin Pie for TWD this week, it sounded like a pretty tasty idea! I wouldn’t say that I have a “favorite” pumpkin pie recipe…I think I just haven’t cooked enough turkey day dinners out on my own yet to have found my idea of squashy perfection (although I’ve rarely met a pumpkin pie I didn’t like!). I am doing dinner here at the house this year, though, so I’m counting this as research.
This twist with this pumpkin pie is that half the sugar is taken to a dark caramel. Between that and the rum that’s added, you get a darker custard and a very different taste than with regular pumpkin pie. I know better than to mess with holiday traditions, so maybe that’s not for everyone, but my husband and I just loved it. Can’t wait to polish it off tonight, chilled, and with a big plop of whipped cream!
Wow…it takes a move to make me realize just how much kitchen crap I have. Seriously, boxes and boxes of stuff I never touch. I have an 11-inch square pan that I used once eight years ago! I have five flats of unopened Ball jars (was I thinking I’d be the next Smucker’s or something??). A lot of it went into storage when we moved to Sydney four years ago, and it didn’t come out when we moved back. Until now. My latest project is sorting though it…what to keep handy, what to put in the basement and what to say goodbye to. Housing Works has already gotten three boxes full!
One thing I’ll never give up is my six-inch springform, which I found just in time to make a half-size of the Fold-Over Pear Torte that Cakelaw of Laws of the Kitchen chose for TWD this week. This was the first recipe in a long time where I didn’t know what the heck I was making! I couldn’t really tell by reading the recipe how it would turn out, and there isn’t a picture in the book for a visual clue.
After muddling through and crossing my fingers, here it is in a nutshell: fresh pear chunks, nuts and dried fruit are suspended in a rummy custard-like batter, and the whole thing is encased in flaky pie dough. It’s assembled in a springform for high sides to hold all that fruit and custard. It may look like a deep dish pizza, but it tastes like pure autumn. A delicious surprise out of the oven!
So, our move is done, and we are now residents of Fort Greene, Brooklyn! Thanks for all the good wishes in your comments last time. Apart from a couple chunks taken out of a hall wall by a dresser, all went surprisingly well. We have moved five times in four years, so I’m pretty good at packing up by now, but I’m looking forward to not doing it again for at least another ten years! Now to finish tackling the home improvements…
These Tartes Fines were the last TWD project to come out of my old apartment oven. I had some puff pastry in the freezer already, so they were fast and so simple to crank out, which I really appreciated last week. (Thanks, Leslie!) If you have made other puff and apple desserts, then you will know what a great combo these two things are. Really browned and crisped puff is the way to go. If you have either a little apple butter or almond frangipane hiding in the fridge, then a schmear underneath the apples is a nice extra touch.