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Dessert Menu

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Joined: Dec 24, 2005

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Posted to Thread #694 at 1:59 pm on Feb 5, 2006

THE DESSERT MENU #3


JUMBLEBERRY PIES WITH CREME FRAICHE
INDIVIDUAL JUMBLEBERRY PIES
(Ruth Smith)

Flaky Pie Dough
2 cups all purpose flour
1-1/2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 pound (2 sticks) unsalted butter
2 egg yolks
3 tablespoons heavy cream or milk

Filling:
4 cups mixed berries (that's why it's called
jumbleberry pie! -- try 2 cups blackberries
and 2 cups raspberries or 4 cups of whatever's
fresh at the market or farmers' market that day)
4 to 5 tablespoons sugar
2 teaspoons grated orange zest
1-1/2 tablespoons cornstarch dissolved in 2-1/2
tablespoons water
1-2 teaspoons raspberry or blackberry eau de vie
1 teaspoon water for wash
4 tablespoons sugar

Creme fraiche or vanilla ice cream

1. In the bowl of a mixer or a food processor
fitted with the metal blade combine the flour,
sugar and spices. Cut the butter into
tablespoon-sized pieces and mix or pulse to
combine with the dry ingredients. Add the
yolks and cream, mixing just until combined.
The mixture will still appear dry and crumbly.
Transfer the dough from the bowl to a floured
board and knead lightly with the heel of your
hand until it holds together. Form into a
disk and wrap well in plastic wrap. Chill for
at least 2 hours or overnight.

2. When ready to make the lattice, remove the
dough from the refrigerator and cut it in half.
Return half to the refrigerator for another
use (see note). On a floured board roll out
the dough into a 1/4 inch thick rectangle
10-1/2 x 15-1/2 inches. Using a metal ruler,
cut lengthwise into 3/4 inch strips. Lay 9
strips 1/4 inch apart on the back of a cookie
sheet. Beginning in the center, weave in the
remaining strips, piecing when necessary.
Using a 4 inch round cookie cutter or the top
of one of the individual pie dishes, cut out
8 rounds. Leave them in place on the cookie
sheet and chill well before using.

3. To make the filling, toss together the
berries, sugar, zest, dissolved cornstarch,
and eau de vie.

4. Preheat the oven to 400 degrees F.

5. Set out 8 individual 4-inch round, 1-inch
high, fluted quiche or souffle dishes. Divide
the fruit mixture evenly among the dishes.
With a wide spatula carefully lift the pastry
rounds off the cookie sheet and lay on top of
the fruit. Brush each lattice with water and
sprinkle with 1-1/2 teaspoons of sugar. Place
the dishes in a large roasting pan filled with
water to come halfway up the sides of the
dishes.

6. Bake for 35 to 40 minutes. The fruit should
be bubbling around the lattice and the pastry
should look lightly browned and sugar-crusted.
Remove from the oven and let stand for 1 to 2
hours. Top with a dollop of creme fraiche or
scoop of vanilla ice cream before serving.

Serves 8

CREME FRAICHE

3 cups heavy cream
4 tablespoons buttermilk

Stir the cream and buttermilk together
in a large bowl. Cover tightly. Let the
mixture stand at room temperature for
36 hours, until slightly thickened.
Refrigerate the cream for 24 hours to
thicken further. Creme fraiche keeps
up to 10 days in the refrigerator,
continuing to thicken as it stands.

Makes 3 cups.


Note: the amount of pastry in this recipe is
more than you will need for 8 individual pies.
That way, you won't panic if you can't get the
pastry to roll out exactly right or if your
first attempt at lattice-making is less than
perfect. You can always use the leftover dough
to make another batch of tarts or pies. The
dough can be refrigerated overnight or frozen
for 2 weeks.


LAYERED CHEESECAKE BROWNIES
(from Lynn Klein)
The base of this double-layered confection is
a dense slab of fudgy cake that's topped with
creamy New York-style cheesecake.

YIELD: 24 2-inch brownies

Cheesecake topping:
8 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temp.
1/2 cup sugar
1 tablespoon flour
2 eggs, at room temperature
2 tablespoons heavy cream or sour cream
1 teaspoon vanilla extract

Brownie base:
8 ounces high quality semisweet chocolate
4 tablespoons unsalted butter, at room temp.
1/2 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 cup flour

Make the cheesecake topping:
1. Preheat the oven to 350. Lightly grease an
8-inch square baking pan with softened butter
or shortening. Line the bottom and two of the
sides with a sheet of aluminum foil that extends
2 inches over each side. Lightly grease the foil.

2. In a medium bowl, combine the cream cheese
and the butter and beat with an electric mixer
for about 1 minute until fluffy. Blend in the
sugar and the flour. Add the eggs, heavy cream,
and vanilla and beat until smooth. Set aside.

Make the brownie base:
3. Fill the bottom of a double boiler with
about 1/2-inch of water and bring it to a
gentle simmer. In the top of the double boiler,
place the chocolate. When the chocolate has
melted, stir it with a spoon until smooth.
Remove the top of the double boiler from the
heat and set aside until ready to use.

4. Place the butter in a medium bowl and beat
with an electric mixer at high speed for about
1 minute, until fluffy. Gradually beat in the
sugar and then, one at a time, beat in the
eggs. Beat for 2 to 3 minutes until light in
color. Add the vanilla and almond extracts,
the salt and the chocolate mixture. Beat until
smooth. Quickly beat in the flour just until
blended.

5. Scrape the batter into the prepared pan,
smoothing the top with a spatula. Slowly pour
the cheesecake topping over the brownie base.
Bake for about 45 minutes until puffed in the
center and lightly browned. Leave the brownies
in the pan and cool on a rack for at least 4
hours. Cover and refrigerate for 2 hours.

6. Run a sharp knife around the edge of the
brownies to loosen them and, using the
extending foil, pull them out of the pan.
Carefully peel off the foil. Using a sharp
knife dipped in hot water, cut the brownies
into 24 rectangles. Cover and refrigerate any
leftovers.



BAKED VANILLA CREAMS with Orange Caramel Sauce
Makes 6 servings

3 cups heavy cream
1 vanilla bean
pinch salt
6 egg yolks
1/2 cup sugar

Place the cream in a heavy saucepan. Add the
vanilla bean and salt and bring to a simmer.
Stir the egg yolks and sugar together until
well blended and pour into the hot cream in a
slow stream, whisking constantly to avoid lumps.
Do not whisk so vigorously that the mixture
turns foamy. Split the vanilla bean and scrape
the seeds into the mixture. Strain the custard
into a pitcher and skim off any bubbles.
Place six 1/2 cup ramekins in a baking dish
and fill with the cream mixture. Place the
baking dish in 300 degree (F) oven and carefully
add hot water to half the height of the ramekins.
cover loosely with foil and bake until firm
around the edges about one hour. Remove from
the oven, cool and chill for at least 3 hours
before serving.

For the sauce:

2 cups sugar
1-3/4 cups hot water
1/4 cup Grand Marnier liqueur

Caramelize the sugar by placing it in a heavy
saucepan over very low heat. Stir constantly
with a long-handled, wooden spoon for about 8
minutes, until the sugar is completely melted
and turns golden. Remove from heat and very
slowly add the 1/2 cup water, just a bit at a
time (be careful!) stirring after each addition
until the mixture is smooth. Return to low heat
and slowly stir in the hot water. Remove from
the heat and stir in the liqueur. To serve,
cover the surface of a dessert plate with the
Orange Caramel Sauce and unmold a Vanilla Cream
onto the sauce.


THANKS FOR JOINING US...WILL YOU COME ALONG AGAIN NEXT TIME?
We have had a ball with our moveable feast and
hope you all enjoyed it as much as we did!

Thanks to you from us!!!!

Ruth, Diane, Lynn, Sandra and Cathy


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