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Chocolate Pistachio Pie

Chocolate Pistachio Pie

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Published by Cozmo RabbitRescue

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Categories:Types, Recipes/Menus
Published by: Cozmo RabbitRescue on Nov 14, 2010
Copyright:Attribution Non-commercial

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Chocolate Pistachio PieRecipe created by Cheryl SlocumPhoto: Anna WilliamsOkay, so the Pilgrims didn't eat chocolate. But surely they would have if they'd been offered a pie as blessedly dense and rich as this one, made with a filling of dark chocolate custardnestled in a tender, cocoa-flavored crust.This recipe is one of our desserts to give thanks for .
Ingredients:
Serves 8±10
y
 
Chocolate Perfect Pie Doughget the recipe 
y
 
1 1/2 cups half-and-half 
y
 
3
large egg yolks
y
 
3
/4 cup dark brown sugar 
y
 
1 Tbsp. cornstarch
y
 
2 Tbsp. cocoa powder 
y
 
1/8 tsp. salt
y
 
4 ounces bittersweet chocolate , finely chopped
y
 
3
Tbsp. unsalted butter 
y
 
1 1/2 tsp. vanilla extract
y
 
3
/4 cup heavy cream
y
 
5
tsp. pistachio paste (available atKingArthurFlour.com)
y
 
2 tsp. sugar (optional)
y
 
1 Tbsp. pistachios , finely chopped
y
 
Chocolate shavings , for garnish (optional)Preheat oven to 400°. Cut cold dough into 4 pieces and grate into a 9-inch pie plate usinglarge holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides,and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20
 
minutes.Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes;remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool ona rack.Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan.Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minutemore; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell;cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) ina cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add adollop of pistachio cream to each slice.
 Note:
If you buy pistachio paste specifically to make this recipe (which doesn't require much),use the rest for breakfast (smeared on toast with honey) or as a snack (mixed with jelly oncrackers).Quince Paste and Crème Fraîche TartletsRecipe created by Cheryl SlocumPhoto: Anna WilliamsWin the hearts of your Thanksgiving guests with these dainty, sophisticated, not-too-sweettartlets topped with dollops of crème fraîche. Note: Quince paste (membrillo) can be found inthe gourmet cheese section of many grocery stores.This recipe is one of our desserts to give thanks for .
Ingredients:
Serves 6
 
y
 
Perfect Pie Doughget the recipe 
y
 
Flour , for dusting
y
 
12 ounces quince paste
y
 
3
/4 Tbsp. butter 
y
 
1/4 tsp. salt
y
 
1 1/2 Tbsp. dessert wine , such as sherry or muscat
y
 
Creme fraiche , for serving
y
 
M
int leaves , for garnish (optional)Preheat oven to 400°. Divide pie dough into 4 pieces; roll out each piece on a flour-dustedsurface to just under 1/4 inch thick. Cut a
5
-inch circle from each, then press circles into 4-inch tartlet pans; trim and crimp edges. Reroll scraps to make a total of 6 tartlets. Chill 20minutes. Line shells with parchment paper and fill with rice or pie weights; bake 12 minutes.Remove rice and paper. Prick dough
3
times on the bottom and bake until crust is cooked andgolden, 6 to 8 minutes.Heat quince paste, butter, salt, and
3
tablespoons water over medium heat, until bubbling.Whisk to remove lumps. Remove from heat; stir in wine.Divide quince filling among tartlets; let cool on a rack. To serve, top with a dollop of crèmefraîche and a mint leaf (if using).
 Note:
For a South American twist on this Spanish-inspired pastry, try substituting guava pasteand rum for the quince paste and dessert wine.Pecan Pie TrufflesRecipe created by Cheryl SlocumPhoto: Anna Williams Nobody²and we mean nobody²is too full of turkey to eat one (or two«or six) of theseirresistible truffles, made by layering dark chocolate ganache and pecan pie filling inminiature baking cups.

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