Okay... this recipe was the inspiration (courtesy of JoePastry.com) for a variation I ran through my test kitchen last week as a part of my market testing for my someday bakery. While I have changed up the recipe and flavor profile quite a bit I wanted to share it with my readers in the spirit of the season and all things pumpkin.
Note: Don't let the sugar go too far, once that dark spot gets larger than a plum you're at risk of burning the sugar and if so, that stinks--literally. I burned the first batch and had to pour it into an old pizza box in the front yard just to evacuate the kitchen. The next morning I had a tar black candy slick seemingly untouched by nearby woodland creatures.
Also, this recipe makes enough custard for two 10-inch tart shells.
Ingredients
Caramel
1 cup sugar
¼ cup water
Custard
2 cups cream
2 tablespoons dark rum (optional)
1 15-ounce can pumpkin puree
½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
2 teaspoons vanilla extract
4 eggs
Moisten the first cup of sugar with the 1/4 cup water in a sauce pan and swirl over high heat until it turns light amber, then dark amber. For a more pronounced caramel flavor, wait for a brown-black spot to appear in the center of the pan before you remove it from the heat and start adding your cream slowly in a steady stream, whisking all the while (watch out, it'll foam and sputter a bit).
Once all the cream is in, whisk in the rum, pumpkin, sugar, spices and vanilla. Keep the filling warm on a very low flame until the crust is nearly ready. It should NOT be bubbling/boiling.
Pour the warm filling into your favorite shortbread tart crust hot out of the oven to create a water-proof seal.
Put the pan into the oven and drop the heat to 350. Bake for 15 minutes, then turn the pan, jiggling it to see how "sloshy" it still is in the middle.
Bake another 5-10 minutes or so, just until the center no longer "sloshes", but jiggles firmly. Cool for a minimum of one hour before slicing and serving. I prefer mine chilled.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Monday, October 18, 2010
Tuesday, May 18, 2010
Pizza Paradise
Warmer days and crops in the ground mean there are many summer pleasures on the horizon. Today's musings were brought about by my buddy Kirk putting a stake in the ground and scheduling our summer pilgrimage to The Pizza Farm.
The Pizza Farm (formally known as A to Z Produce Farm) is the front yard of a working farm in Stockholm WI, about an hour southeast of Minneapolis and one of the coolest secret/insider things I know about. During the summer months on Tuesday nights only from 4:30PM to 8:00 this family turns their farm into a wood fire pizza kitchen.
Each of the ingredients is either grown on the premises or from neighboring farms (happy pig sausage) and the outcome and the ambiance can best be described as casual summer awesomeness. I am certain this pizza ranks as some of the best pizza I will ever have. Top five for easily--and that includes empty placeholders for Italy.
Now, all you get is pizza in a box so the rest of the experience is up to your own design. Some families have tables with place settings and even a little centerpiece, others come with simply a six pack and picnic blanket. Good times with great friends and phenomenal pizza.
Stay tuned for pictures and the 2010 rundown after we make the trek in late July.
The Pizza Farm (formally known as A to Z Produce Farm) is the front yard of a working farm in Stockholm WI, about an hour southeast of Minneapolis and one of the coolest secret/insider things I know about. During the summer months on Tuesday nights only from 4:30PM to 8:00 this family turns their farm into a wood fire pizza kitchen.
Each of the ingredients is either grown on the premises or from neighboring farms (happy pig sausage) and the outcome and the ambiance can best be described as casual summer awesomeness. I am certain this pizza ranks as some of the best pizza I will ever have. Top five for easily--and that includes empty placeholders for Italy.
Now, all you get is pizza in a box so the rest of the experience is up to your own design. Some families have tables with place settings and even a little centerpiece, others come with simply a six pack and picnic blanket. Good times with great friends and phenomenal pizza.
Stay tuned for pictures and the 2010 rundown after we make the trek in late July.
Saturday, November 14, 2009
Coffee
It is more than just a caffeine delivery mechanism. I love coffee so much, I drink decaf a lot of the time. Coffee is morning in a cup. A complex, multifacted symphony of flavors to awaken all five of the senses.
Sound--crushing beans with a crunching whining growl, the grinder signals the process is underway.
Smell--wafting through through the rooms, the filtering drip teases me with the prospect of advance cup.
Sight--mixing the perfect creamy shade of brown, the cream primes the cup with a small sploosh.
Touch--feeling the warmth of the mug in hand, the heat is so comforting I hold it with two hands.
Taste--savoring the nuance of each flavor, the first sip is a welcome companion in greeting the morning or finishing off a dessert.
Today, my favorite seasonal roast, Caribou Coffee's Reindeer Blend, emerged from its ten month nap. I'm thankful for coffee; not just the flavor, the ritual or even sometimes the pick-me-up of the caffeine but the social society that exists among coffee drinkers and special ring in the phrase "meeting for coffee."
Sound--crushing beans with a crunching whining growl, the grinder signals the process is underway.
Smell--wafting through through the rooms, the filtering drip teases me with the prospect of advance cup.
Sight--mixing the perfect creamy shade of brown, the cream primes the cup with a small sploosh.
Touch--feeling the warmth of the mug in hand, the heat is so comforting I hold it with two hands.
Taste--savoring the nuance of each flavor, the first sip is a welcome companion in greeting the morning or finishing off a dessert.
Today, my favorite seasonal roast, Caribou Coffee's Reindeer Blend, emerged from its ten month nap. I'm thankful for coffee; not just the flavor, the ritual or even sometimes the pick-me-up of the caffeine but the social society that exists among coffee drinkers and special ring in the phrase "meeting for coffee."
Wednesday, November 11, 2009
Sushi and its Supply Chain
Day 11 of 30 Days of Thankful
I love fine food and a good a meal. Sushi is a special favorite of mine, probably because I don't have it very frequently... Not many of my friends share my love of sushi.
Tonight, I came across some of the best sushi I've ever had at Seven. The flavor and texture were perfect and so fresh I swear I could still smell and taste the ocean. I began to think about the journey of this fish from sea to plate and all of the people who made it happen. I'm sure yellow slicker clad Gorton's Fisherman has plenty of automation to churn out fish-bits as sticks; a level of automation that sushi grade just would not tolerate.
The fact that I can safely consume raw fish whenever my heart desires in spite of the fact that I live landlocked in the middle of the country is a little luxury that I am thankful for. Giving thanks from gill to tail, the supply chain that ferries the fish to my community and the fine restaurateurs who slice, wrap and roll a delicious, artful tradition from the far east to the plates of the midwest.
I love fine food and a good a meal. Sushi is a special favorite of mine, probably because I don't have it very frequently... Not many of my friends share my love of sushi.
Tonight, I came across some of the best sushi I've ever had at Seven. The flavor and texture were perfect and so fresh I swear I could still smell and taste the ocean. I began to think about the journey of this fish from sea to plate and all of the people who made it happen. I'm sure yellow slicker clad Gorton's Fisherman has plenty of automation to churn out fish-bits as sticks; a level of automation that sushi grade just would not tolerate.
The fact that I can safely consume raw fish whenever my heart desires in spite of the fact that I live landlocked in the middle of the country is a little luxury that I am thankful for. Giving thanks from gill to tail, the supply chain that ferries the fish to my community and the fine restaurateurs who slice, wrap and roll a delicious, artful tradition from the far east to the plates of the midwest.
Tuesday, December 16, 2008
Holiday Dining Shame
The drive home was bad tonight. Not as bad as my friend Anti-Kristin had it but bad nonetheless. While I kept the road rage in check what spiralled out of control was my appetite. I got home and needed dinner now.
My cupboards slash fridge are not bare but they don't include enough independent ingredients to pull together a meal: egg noodles and cranberry sauce, cous cous and peanut butter, deli roast beef and yogurt... I think not.
Instead, I ate a dinner of Holiday rarities standing at the kitchen counter:
Thank God for the headcheese, just like in the old country.
My cupboards slash fridge are not bare but they don't include enough independent ingredients to pull together a meal: egg noodles and cranberry sauce, cous cous and peanut butter, deli roast beef and yogurt... I think not.
Instead, I ate a dinner of Holiday rarities standing at the kitchen counter:
- Six pieces of headcheese with Saltines
- Two spritz (one tree, one wreath)
- One cut-out (Santa with red sugar)
- My last Harvest Moon ale
Thank God for the headcheese, just like in the old country.
Wednesday, November 5, 2008
This Week in Pumpkin: Harvest Moon Pumpkin Ale
Courtesy of the fine people at the Blue Moon Brewing Company (their website is worth the click) I have been gluttonously indulging in their autumn brew, Harvest Moon Pumpkin Ale. This drinks quite simply like a frosty fall symphony in a glass.
The flavors are so subtle and complex I am almost compelled to describe them with the pretentious alternate spelling--flavour. Warm pumpkin, earthy fall spices, the tiniest whiff of sweetness all with without sacrificing a hearty heaping helping of rich beer flavor.
In the event you prefer something closer to a traditional, eastern European Oktoberfest fair try Affligem. Slightly less interesting on the palate but no less delicious. By the way... the history of the beer is equally delightful.
No recipe required here campers... just sit, sip and savor.
The flavors are so subtle and complex I am almost compelled to describe them with the pretentious alternate spelling--flavour. Warm pumpkin, earthy fall spices, the tiniest whiff of sweetness all with without sacrificing a hearty heaping helping of rich beer flavor.
In the event you prefer something closer to a traditional, eastern European Oktoberfest fair try Affligem. Slightly less interesting on the palate but no less delicious. By the way... the history of the beer is equally delightful.
No recipe required here campers... just sit, sip and savor.
Saturday, November 1, 2008
This Week in Pumpkin: Caribbean Pumpkin and Black Bean Soup
An easy soup I whipped on a chilly Sunday for a visit from my Madagascar travel buddy and favorite vegetarian Joanna. Super easy and uniquely tasty.
Ingredients:
1 teaspoon ground cumin
1 15-ounce can pure pumpkin puree
1 15-ounce can black beans, drained
1 14-ounce can light unsweetened coconut milk
1 cup canned vegetable broth
4 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel
Preparation:
Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
Ingredients:
1 teaspoon ground cumin
1 15-ounce can pure pumpkin puree
1 15-ounce can black beans, drained
1 14-ounce can light unsweetened coconut milk
1 cup canned vegetable broth
4 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel
Preparation:
Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
Monday, October 13, 2008
This Week in Pumpkin: Pumpkin Bread Pudding
You know you really love to cook when you pop out of work during lunch to drive 35 blocks to a bakery to pick up and ingredient for a recipe. So when my Friday workday pinched my cooking timeline ahead of the dinner I was going to there was no way I was going to let $8 in brioche go to waste.
Enter this fantastic Sunday half-time snack. It followed roasted squash soup and roasted chicken breast and was enjoyed side by side with four of my favorite meal companions--Mom, Lance, Sarah and Sophie.*
I am including a link to the original recipe but posting the recipe with my superior modifications.
Pumpkin Bread Pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom (kw tweak)
1 1/2 teaspoons vanilla extract
1 tablespoon orange zest (kw tweak)
10 cups 1/2-inch cubes egg bread (about 10-ounces)
Vanilla Caramel sauce
1 1/4 cups (packed) brown sugar
1/2 cup (1 stick) unsalted butter
1 small vanilla bean split lenghtwise (kw tweak)
1/2 cup whipping cream
Powdered sugar
For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Scrape seeds from bean with a knife into cream and add to pan. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
*Dad is out of town hunting.
Enter this fantastic Sunday half-time snack. It followed roasted squash soup and roasted chicken breast and was enjoyed side by side with four of my favorite meal companions--Mom, Lance, Sarah and Sophie.*
I am including a link to the original recipe but posting the recipe with my superior modifications.
Pumpkin Bread Pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom (kw tweak)
1 1/2 teaspoons vanilla extract
1 tablespoon orange zest (kw tweak)
10 cups 1/2-inch cubes egg bread (about 10-ounces)
Vanilla Caramel sauce
1 1/4 cups (packed) brown sugar
1/2 cup (1 stick) unsalted butter
1 small vanilla bean split lenghtwise (kw tweak)
1/2 cup whipping cream
Powdered sugar
For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Scrape seeds from bean with a knife into cream and add to pan. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
*Dad is out of town hunting.
Sunday, October 5, 2008
Peak Season
As soon as the gourds begin to swell and dot the landscape with orange my palate turns to all things pumpkin. Yesterday was an excellent example of my autumn weakness—two of my three meals contained a pumpkin feature. The graph* below is an illustrative example of the dramatic spike in my consumption.
Last year I made a special effort to test one new pumpkin recipe a week… this year I will endeavor to do the same and keep you posted on the winners. This week’s rundown was anchored by my annual favorite Bruegger’s offering, their pumpkin bagel with pumpkin cream cheese. So good, my annual Bruegger’s consumption probably mirrors the graph above. Oooh sooo good.
Last year I made a special effort to test one new pumpkin recipe a week… this year I will endeavor to do the same and keep you posted on the winners. This week’s rundown was anchored by my annual favorite Bruegger’s offering, their pumpkin bagel with pumpkin cream cheese. So good, my annual Bruegger’s consumption probably mirrors the graph above. Oooh sooo good.
*Maximum of 21 on y-axis representing approximate weekly opportunities of three meals per day times seven days in a week.
Monday, March 24, 2008
And the winner is...
I mentioned in my Christmas letter my new obsession with recipe/food tasting judging contests and Easter Sunday was the perfect opportunity to get cooking. It was the Hollandaise showdown and classic Eggs Benedict was my canvas.
Lance and Sarah--my willing diners and seasoned judges--and I tasted four different Hollandaise sauces using three different methods. The winning recipe, featured below, was the most tasty and the easiest to pull off:
Blender Hollandaise Sauce
INGREDIENTS
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
DIRECTIONS
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
The runners up were; 2nd place, Cub Foods sauce mix, 3rd place, Knorr (by Lipton) sauce mix and the 4th place, Good Housekeeping classic recipe proved too lemony for Benedict but I suspect it would brighten up the spring asparagus harvest.
Lance and Sarah--my willing diners and seasoned judges--and I tasted four different Hollandaise sauces using three different methods. The winning recipe, featured below, was the most tasty and the easiest to pull off:
Blender Hollandaise Sauce
INGREDIENTS
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
DIRECTIONS
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
The runners up were; 2nd place, Cub Foods sauce mix, 3rd place, Knorr (by Lipton) sauce mix and the 4th place, Good Housekeeping classic recipe proved too lemony for Benedict but I suspect it would brighten up the spring asparagus harvest.
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