Sunday, November 20, 2011

Flaky Pie Crust

I use this crust recipe for the Orange Spice Pumpkin Pie, but feel free to use it for any other pie!

Flaky Pie Crust

Makes 1 crust

1 1/4 cup all purpose  flour
1/4 tsp salt
5 Tbsp butter, chilled and cut into pieces
1/4 cup vegetable shortening
2 Tbsp cold water

Whisk the flour and salt in a medium bowl.
Add the butter and shortening  and rub with your fingertips until mixture resembles coarse meal. Sprinkle with water and mix with your hands, being careful not to overwork the dough.
Gather the dough into a ball and flatten into a disk.
Wrap in plastic wrap and chill at least one hour.

You can make it ahead and freeze.

Monday, November 14, 2011

Orange Spice Pumpkin Pie

Thanksgiving is just around the corner and it is time to think about the menu!! This year we are celebrating with the DeDeckos and the Marchals...or when America, France and Belgium come together!!!
Thanksgiving dinner would not be complete without this traditional dessert... The Pumpkin Pie!

I have actually made this pie every day for the past week and a half. I sell it for Ardeo at the Hyannis Skating Rink where i work for the winter! And it is a success!

Pumpkin Pie

Makes 6 to 8 servings

1 recipe Flaky Pie Dough

1 15-oz can pureed pumpkin
3/4 cup dark brown sugar
3 large eggs
1 1/4 cup heavy cream
2 Tbsp Captain Morgan rum
2 Tbsp crystallized ginger
1 tsp ground cinnamon
1 tsp grated orange peel
1/4 tsp ground nutmeg
1/4 tsp salt

Preheat the oven to 375F.
Roll out the crust to a 12-in round and transfer to a buttered and floured 9-in pie dish. Fold overhang under and crimp decoratively.
Pierce the crust's bottom with a fork and freeze for about 10 minutes. Transfer to hot oven and bake for about 10 minutes.
Remove from the oven and let cool.

In a large bowl, whisk the pumpkin and brown sugar until well blended. Add the remaining ingredients and mix well.
Pour into the pie shell and bake until center is set, 45 minutes to 1 hour depending on your oven.

Take out of the oven and let cool. Chill uncovered at least 3 hours.

Serve with whipped cream.

Wednesday, November 2, 2011

Homemade Vanilla Ice Cream

I know ice cream is more of a summer staple than a fall one, but there is no law against making and eating ice cream after Labor Day, is there?

Homemade Vanilla Ice Cream

Serves 8

1 1/2 cup whole milk
1 1/2 cup heavy cream
1 fresh vanilla bean
4 egg yolks
1/2 cup sugar

Place the milk and the cream in a medium saucepan. Add the vanilla bean, split lengthwise - scrape the seeds in the milk/cream mixture for added taste. Heat over medium low heat until it reaches boiling point. Turn the heat off and let stand for 30 minutes for the vanilla to infuse.

Meanwhile, whisk the egg yolks and the sugar in the bowl of an electric mixer, until thick and pale yellow. Add the hot milk/cream mixture, a little at a time and mix gently.

Return the cream mixture to the sauce pan and cook over medium low heat, stirring constantly with a wooden spoon, for about 15 minutes, or until the mixture is thick enough to coat the spoon.

Transfer to a bowl and set over ice to cool.

When completely cold, transfer to your ice cream maker - remove vanilla bean -  and follow instructions.