It's less than a week until Christmas and Hanukkah, so I'll be posting food this week to help with celebrations. Enjoy!
Note: In case you missed yesterday's cookie post, check it out!
VICTORIA SPONGE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.
This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.
Ingredients
12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup raspberry jam, more to taste
1 cup heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract
Preparation
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
STRAWBERRY VINAIGRETTE
This comes from Smuckers. Makes 2 1/2 C or 20 servings (2 Tbs).
1 C Smucker’s sugar free strawberry preserves
1/4 C balsamic vinegar
1/4 C Dijon mustard
1/2 - 1 tsp ground pepper
1/2 C Olive Oil
1/2 C water
In a medium bowl, using a wire whisk, whip together the preserves, vinegar, mustard & pepper, until thoroughly emulsified. Gradually whisk in 1/2 C oil, then 1/2 C of water (more, if desired).
STIR-FRIED VEGETABLES
This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
BAKED MACARONI AND CHEESE
This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
APPLE CRISP
This comes from a long-since-forgotten-emailing-list.
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
Showing posts with label Victoria Sponge Cake. Show all posts
Showing posts with label Victoria Sponge Cake. Show all posts
Monday, December 19, 2016
Thursday, December 1, 2016
Thursday Recipes
Ever have one of those days when you're running late? Of course! That's what today's been like for me.
Here are today's six vegetarian recipes to help you through the rest of the day. Enjoy!
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GARLICKY TOFU WITH SPINACH OVER PASTA
This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.
To view this online, click here.
10 oz. whole wheat linguine
1 1/2 cups prepared pasta sauce
12 oz. baked tofu, cut into 1/2-inch cubes
6 cloves garlic, minced
10 oz. baby spinach, washed
Cook linguine according to package directions; drain.
Warm pasta sauce in pot over medium-low heat.
Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.
Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.
Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.
nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan
MARCELLA HAZAN’S TOMATO SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.” Time: 1 hour.
To view this online, go to http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce.
Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
Preparation
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
MARCELLA HAZAN’S BOLOGNESE SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.” Time: at least 4 hours; makes 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta.
To view this online, go to http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce.
Ingredients
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
Preparation
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
VICTORIA SPONGE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.
This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.
Ingredients
12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup raspberry jam, more to taste
1 cup heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract
Preparation
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
Here are today's six vegetarian recipes to help you through the rest of the day. Enjoy!
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GARLICKY TOFU WITH SPINACH OVER PASTA
This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.
To view this online, click here.
10 oz. whole wheat linguine
1 1/2 cups prepared pasta sauce
12 oz. baked tofu, cut into 1/2-inch cubes
6 cloves garlic, minced
10 oz. baby spinach, washed
Cook linguine according to package directions; drain.
Warm pasta sauce in pot over medium-low heat.
Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.
Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.
Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.
nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan
MARCELLA HAZAN’S TOMATO SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.” Time: 1 hour.
To view this online, go to http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce.
Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
Preparation
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
MARCELLA HAZAN’S BOLOGNESE SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.” Time: at least 4 hours; makes 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta.
To view this online, go to http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce.
Ingredients
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
Preparation
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
VICTORIA SPONGE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.
This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.
Ingredients
12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup raspberry jam, more to taste
1 cup heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract
Preparation
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
Friday, November 4, 2016
Desserts!
It's finally Friday, time for the weekend. I don't know about you, but weekends never seem long enough - except when they last too long. (This is sure to make sense with too many of us!)
No matter. Here are today's vegetarian recipes to help you through the weekend. Hope your weekend it good. Enjoy!
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
CHOCOLATE BEAN CAKE
This comes from the MyDailyMoment.com e-newsletter. It begins, “Think you've bean there, done that? Well, you haven't until you try this protein-packed chocolate cake that's a slice of heaven. If you want a dessert that's a deviation from the norm, try this simple slice of heaven. It's a chocolate lover's dream.” Prep Time: 15 minutes; Cook Time: 40 minutes; Ready in: 1 hour 10 minutes; Serves 12.
To view this online, click here.
Ingredients
1 1/2 cups semisweet chocolate chips
1 (15 oz.) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 tsp. baking powder
1 tbsp. confectioners' sugar for dusting
Directions
Preheat the oven to 350 degrees. Grease and flour a 9 in. round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
VICTORIA SPONGE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.
This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.
Ingredients
12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup raspberry jam, more to taste
1 cup heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract
Preparation
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
PUMPKIN PARFAITS WITH OAT CRUNCH
This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.
To view this online, click here.
Oat Crunch
1/2 cup puffed rice cereal
1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
2 Tbs. raw pumpkin seeds
2 Tbs. pure maple syrup
1/4 tsp. pumpkin pie spice
Pumpkin Mousse
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
1/2 cup sweetened pumpkin pie filling
6 oz. vanilla soy yogurt
To make Oat Crunch:
Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.
Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free
No matter. Here are today's vegetarian recipes to help you through the weekend. Hope your weekend it good. Enjoy!
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
CHOCOLATE BEAN CAKE
This comes from the MyDailyMoment.com e-newsletter. It begins, “Think you've bean there, done that? Well, you haven't until you try this protein-packed chocolate cake that's a slice of heaven. If you want a dessert that's a deviation from the norm, try this simple slice of heaven. It's a chocolate lover's dream.” Prep Time: 15 minutes; Cook Time: 40 minutes; Ready in: 1 hour 10 minutes; Serves 12.
To view this online, click here.
Ingredients
1 1/2 cups semisweet chocolate chips
1 (15 oz.) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 tsp. baking powder
1 tbsp. confectioners' sugar for dusting
Directions
Preheat the oven to 350 degrees. Grease and flour a 9 in. round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
VICTORIA SPONGE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.
This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.
Ingredients
12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup raspberry jam, more to taste
1 cup heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract
Preparation
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
PUMPKIN PARFAITS WITH OAT CRUNCH
This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.
To view this online, click here.
Oat Crunch
1/2 cup puffed rice cereal
1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
2 Tbs. raw pumpkin seeds
2 Tbs. pure maple syrup
1/4 tsp. pumpkin pie spice
Pumpkin Mousse
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
1/2 cup sweetened pumpkin pie filling
6 oz. vanilla soy yogurt
To make Oat Crunch:
Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.
Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free
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