Still looking for a showstopper dessert for Thanksgiving (or any fall meal, really)? Southern Living has a gorgeous, delicious pumpkin pie that is enhanced with an extra crust of gingersnaps and pecans and, after the filling has partially baked, is further adorned with a brown sugar-pecan streusel topping. To put it really over the top, just before serving it is embellished with whipped cream. The recipe calls for ginger flavored whipped cream and some ginger cookie garnish, but I think that plain, luxurious whipped cream is garnish enough.
Because this pie starts with a refrigerated pie crust, it is not as difficult as it sounds. The pie crust is fitted to a deep dish pie pan, then a mixture of finely ground gingersnap cookies, finely chopped pecans, powdered sugar and melted butter are mixed together for the inner crust. The filling is rich with pumpkin, sour cream, sweetened condensed milk, eggs and spices, plus vanilla. The streusel has flour, brown sugar and pecans, moistened with more melted butter. No one said that this was health food!
The finished pie, glamorously topped with dollops of whipped cream, has elements of both pecan and pumpkin pie. You only need thin slices because this is a rich, decadent dessert. I'm betting that this pie pan empties out first!
I have my smart daughter to thank for this one. She found the recipe a few years ago and we tried to make it while she was home for Christmas, but time ran out. Then I made it for Thanksgiving two years ago, but never posted the recipe, just the photos. This time she will get to have some of this inspired pie. It's hard to go wrong with Southern Living for over the top desserts. My thanks to them.
Pumpkin Pie Spectacular
makes one pie
recipe from Southern Living Magazine
1/2 (15 oz.)
package refrigerated pie crusts (one disc of pie dough)
2 cups crushed gingersnaps (about 35-40 cookies)
1 cup pecans, finely chopped
1/2 cup powdered sugar
4 tablespoons butter (1/4 cup), melted
15 oz. canned pumpkin
14 oz. canned sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon vanilla
Pecan Streusel (see below)
ground cinnamon (optional)
1. Preheat oven
to 350°. Fit pie crust into a 9-inch deep-dish pie plate according to package
directions; fold edges under, and crimp.
2. Stir together
crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2
inch up sides of pie crust.
3. Bake at 350°
for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
4. Stir together
pumpkin and next 6 ingredients until well blended. Pour into prepared crust.
Place pie on an aluminum foil-lined baking sheet.
5. Bake at 350°
for 30 minutes. Sprinkle Pecan Streusel
around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with
aluminum foil during last 25 to 30 minutes of baking, if necessary.
Let cool completely on a wire rack (about 1
hour). Dollop with Whipped cream; dust with cinnamon.
all-purpose flour 1/4 cup firmly packed dark brown
sugar 2 tablespoons butter, melted 3/4 cup pecans, coarsely chopped
flour, brown sugar, melted butter, and chopped pecans. P.S. Photos show pie without whipped cream garnish...that will go on tomorrow.
As a theory, I support the idea of locavorism...eating things grown or produced nearby to where you live. Since I am lucky and live where there are lots of good things grown and produced, it is not a hardship. The main thing getting in the way seems to be finding the time to shop that way without breaking the bank. My nearby Whole Foods has the nickname 'whole paycheck' for a reason. Even farmers markets seem to have sent prices sky high for many items. I do belong to a fruit CSA where the annual 'fee' is to purchase something like six bottles of an outstanding Asian pear juice. It is reasonably priced and so are the pears and apples we pick up at the farm.
Of course I also have the blackberries, ollalberries, mint, apples, pears, persimmons, quince and plums that grow on our property, plus whatever veggies I plant as annuals. I hope we get a lot of rain so that I can expand what I plant next spring.
Today we went to a friend's house for lunch. Before we went we stopped at a deli near the gym for the amazing apricot chutney that they make there. Ulia's chutney is only available near Thanksgiving and between then and Christmas. It has the perfect balance between sweet and savory, with a tang of vinegar. The fruit pieces are large. It goes really well with turkey.
We also stopped after that at our local cheese factory where they make a semi-hard Portuguese cheese from raw milk called St. Jorge. It is mellow and tangy at the same time. The piece we had was extra aged, so it was also just a bit crumbly and fully flavored. Heaven! The chutney went well with it and we served it up with crackers. Unfortunately I was enjoying eating it and the conversation around the table and forgot to take photos. We left the remaining cheese and chutney with our host and hostess, so the photos I took of the wrapped up local goodies will have to do.
Do you have any local foods that you particularly enjoy? Do you buy any at the source?
Ulia's Deli and Catering Joe Matos Cheese Factory
130 Stony Point Rd, 3669 Llano Rd
Santa Rosa, CA 95401 Santa Rosa, CA 95407
(707) 525-8542 (707) 584-5283
We had the leftovers of the seafood chowder last night. At first I was going to make some biscuits to go with the soup but couldn't find the self rising flour and I was intent on making that version. Remembered in the middle of the night where I had put it. Isn't that always the way?
So I made corn bread instead, and it went so well with the flavors of the seafood and veggies. I made it in an 8" x 8" baking pan instead of a skillet, but it was just as delicious. It makes a wonderful addition to your Thanksgiving stuffing, too, if you have any left.
Here is the recipe from my book Comfort Food:
Skillet Corn Bread
1¼ cup yellow cornmeal
½ cup all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon sugar
1 egg, beaten or two egg whites
1 cup buttermilk
¼ cup vegetable oil, divided
Combine the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl. Add the egg, buttermilk and 3 tablespoons of the oil. Mix just to combine the wet and dry ingredients.
Pour 1 tablespoon oil in an iron skillet (8” or 10 “). Place the skillet in a preheated 425 degree F oven for 5 minutes, then pour batter into the skillet and bake at 425 degree F for 20 minutes or until golden brown, (or grease a baking pan and pour in the batter, smooth the top and bake at 425 degrees F in a pre-heated oven until golden brown, about 20 minutes).
The recent rains knocked quite a few of the leaves off our trees. Today's walk along the Laguna de Santa Rosa showed that the waters were higher on the banks and the trees, mostly live oaks, let a lot more light through the branches than a week ago. Soon the migratory egrets will be hunkered down in those same trees and we will know that winter will soon be here.
Should have posted early in the day when the computer was working, but for a while I've been posting in the evening. Bad idea. By evening the computer was having trouble finding Windows (according to my tech guru), so I turned it off to give it a rest. Of course that meant no post on Saturday, breaking the chain. Let's pretend that I posted this yesterday as planned, OK?
I've been doing a happy dance because we got about 2 inches of rain between Wednesday night and Saturday noon. We still have a long way to go, but it really helps put a little moisture in the aquifer.
Although we had leftover pork roast and steamed yams and peas for dinner, I do have a recipe for a wonderful casserole that I made earlier in the week.
It is sort of a strata or maybe a savory bread pudding with cheese. Elaine, who gave me the recipe, calls it a cheese souffle. It does puff up during baking, but by the time I was able to serve it, it had deflated. Not low calorie, but pretty easy to make and you make most of it ahead, a bonus at this time of year when time seems to just fly by!
You butter day old bread and cut off the crusts. Pi was quite taken with the crusts that kept showing up in his food bowl. Then you cut the buttered bread into cubes. The cubes get layered in a buttered baking dish with shredded cheddar cheese and green onions. A custard mixture which includes Worcestershire sauce, brown sugar and cayenne pepper gets poured over it all. Seems like an odd combination of flavors, but it works. The baking dish gets covered and the whole thing sits overnight and is baked the next day. Don't forget to take the baking dish out of the fridge enough in advance to let the whole thing warm up to room temperature before baking.
You could get creative and add things like cubed ham, or cooked bacon, or add some chopped spinach to the custard or to the layers. Herbs or a different kind of cheese would change the flavors but it would still be easy to make. Since it serves 12 it's great for a holiday buffet. Imagine what other times you could serve it!
slices day old bread, trim, butter and cube. ½ tsp. pepper
lb. sharp cheddar cheese, grated ½ tsp. Beau Monde Seasoning (I used Penzy's Mural of Flavor and it worked fine)
eggs beaten ½ tsp. Salt
tsp. brown sugar ½ tsp. Worcestershire Sauce
bunch green onion, chopped 2 ½ cups milk
tsp. dry mustard
½ of the bread in a buttered 9 x 13 casserole. Top with half of the cheese and
the chopped onions. Repeat the layers.
all remaining ingredients and pour over bread mixture. Let covered casserole
set over night in refrigerator.
following day, remove from refrigerator and let stand at room temperature for
30 minutes. Bake uncovered in a 300 degree preheated oven for 1 hour. Serves 12.
When we are struggling with terrible events like the loss of someone dear to us it is pretty hard to see any redeeming value to it. I guess there might be someone here and there who can, but when I've had those times things have seemed pretty bleak.
Years, often decades, later we can sometimes see the silver lining. When Sweetie lost a good friend to the sea, despite heroic efforts to save him, he says he thought that it should have been him. Now he can look back on his life and can see that he would have missed so much love and laughter if it had been him. Others, especially yours truly, would have never know him, and that is too awful to even contemplate.
I feel the same way about my first marriage. It was far from a good marriage, but I was blessed because a wonderful woman, my daughter, came out of it. She has brought a lot of joy to a lot of people over the years. What if she had never been? Unthinkable.
Even a great loss like losing a child has its side of light. Although I would rather have him back over anything else, the loss did teach me to appreciate the help of others, to appreciate each moment as a blessing, and to be more sympathetic in general to others. He wasn't perfect, but he was a mighty good person and changed a lot of lives for the better during his short time here.
So why these somber thoughts? I guess it's because the winter holidays draw near and that seems to be a time when those lost to us are missed more than usual. It's a reminder to me to appreciate even more, and more actively, those who shine in my life right now. Their light and love will keep the winter darkness at bay.
Something else that warms up a chilly late fall evening is a bowl of hearty soup. Last night I cooked up a seafood chowder that was a hit. I served some crusty bread with it and that filled us right up.
The method I used for this chowder was to cook the potatoes in one pot and cook the onion, carrot, mushrooms and bell pepper in a skillet. Once the potatoes cook and are drained, the milk and broth go into that same pot to heat, along with the peas, corn, and seasonings. It takes a few minutes to heat up the peas and corn, but once the liquid is back to boiling it only takes a short while for the seafood to cook. Before it is done the cooked onion mixture is added and stirred in to distribute the flavor.
This is not a thick chowder. If you prefer your chowder thicker, at the end stir in a slurry of flour and water and stir until mixture thickens.
Either way this is a great soup for cold weather.
Elle original recipe - Serves 4-6
1 large yellow or white onion, peeled and chopped
1/2 cup carrots, chopped or sliced 1 tablespoon olive oil 4-6 oz. sliced mushrooms 1/4 cup red bell pepper, diced 2 cups red potatoes, washed and cubed 1 1/2 cups milk 14 oz. chicken broth 1 cup frozen peas 1 cup frozen corn 2 tablespoons finely chopped parsley 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper salt (or garlic salt) and pepper to taste 1 bag Trader Joe's frozen mixed seafood (bay scallops, shrimp and calamari)
In a large skillet heat the olive oil and then saute the onion and carrots, stirring often, for 5 minutes, or until onions are translucent. Add the mushrooms and bell pepper, stir, and continue to cook, covered and on medium heat, until pepper is soft about 5 minutes.
While onion mixture is cooking, put the potatoes into a large pot and add water to cover. Boil until potatoes are tender; insert the tip of a sharp knife to test for tenderness. Drain and set aside.
Once potatoes are drained, use the same pot to heat the milk and broth to boiling. Add the frozen peas and corn and cover. Return to a boil. Remove the cover and add the chopped parsley, dried thyme, cayenne pepper, salt and pepper. Stir to combine. Add the frozen mixed seafood and stir. Put cover on the pot and cook for 2 minutes. Uncover, add the onion vegetable mixture and stir. Reduce heat to medium-high and cook, uncovered, until shrimp are pink and curled slightly, stirring often.
Serve at once. Garnish with more chopped parsley if desired.
A few years ago I baked cakes with a wonderful group of bakers called the Cake Slice Bakers. Life got busy, so I dropped out after a while, but was invited recently to bake with them again. Life is still busy, but since the chosen book is the Southern Cake Book by the Southern Living magazine, how could I resist? Pecans, bourbon, lots of butter, as well as cream cheese, sweet potatoes and red velvet cake are well represented in the book. I'm going to attempt to do a linky link so that you can also visit the other Cake Slice Bakers and see which recipe they chose and how it went. Will be back about the same time next month with another delicious cake.
This is the first post using that book and we had a number of choices. I chose to bake the Orange Pecan Spice Pound Cake recipe. I have lots of pecans on hand for Thanksgiving pies, had a few oranges in a bowl and my cupboard has lots of spices in it. I decided to only make half the recipe and to bake it in a loaf pan instead of a tube pan, but otherwise I followed the recipe as written for ingredients...strange for me, but part of the deal. I did change the method just a bit. I rubbed the orange zest into the sugar a la Dorie Greenspan, mixed the orange and lemon extracts into the milk and the spices into the flour. That way I was less likely to forget to add an important ingredient at the end.
This has been an absurdly busy week due to a lot of baking for my scholarship group and also due to helping a friend who is struggling with an illness. With the overload I can just imagine leaving out the sugar or something unfortunate like that!
This is a delicious cake with the typical density of pound cake. It smelled heavenly while baking, both from the nuts and spices and from the heady scent of orange. I love the texture that the chopped pecans give to the crust and was happy that the spices are more hints than hits. This is not a terribly sweet cake if you skip the Orange Syrup like I did, which is great. It is nice and moist and folks went back for seconds last night. We had it with a little good bourbon on the side to keep in the Southern spirit of things.
Orange-Pecan-Spice Pound Cake
adapted from the Southern Cake Book by the Southern Living magazine
1 cup finely chopped toasted pecans, divided
1 1/2 cups sugar
1 tablespoon orange zest
1 cup butter, softened
3 large eggs, at room temperature
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup plus 2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
Preheat oven to 300 degrees F. Take about 1/2 cup of the chopped pecans and sprinkle them over the sides and bottom of a loaf pan that has been generously buttered. Evenly coat the bottom and sides by shaking the pan.
In a small bowl, combine the sugar and the orange zest. Use fingers of your clean hands to rub the zest into the sugar.
Beat 1 cup butter until creamy. Gradually add the orange sugar. Beat well to add air. Add the three eggs, one at a time. Scrape bowl sides and beaters often to keep the mixture from clumping. Blend well.
In a large bowl combine the flour, salt, ground cinnamon, ground nutmeg (freshly ground is wonderful!), and ground cloves. Set aside.
In a small bowl combine the milk with the vanilla, orange and lemon extracts.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter mixture, beginning and ending with the flour mixture. Beat until well blended after each addition, keeping speed at low.
Stir in remaining pecans, mix well and spoon the batter into the prepared pan, smoothing the top.
Bake at 300 degrees F for 1 hour. Long wooden pick inserted in center should come out clean. Cool cake in pan on a wire rack for 20 minutes. After 20 minutes slide a knife around the sides of the pan and turn the cake out onto a wire rack, bottom side up. Let cake cool completely before serving - about an hour.
The original recipe called for an Orange Syrup to be brushed over the cake, but I skipped that part...too sweet.
Still on the subject of cooler weather and what that means in the kitchen, it is also fun now to bake bread. It did get cool enough in the house that I used a heated pitcher of water to help the dough rise by putting both in the microwave and closing the door because it just wasn't rising in the chill of the house. The good news is that the oven warms everything up once it gets going and the fragrance of fresh yeast bread has a soul satisfying warmth for the spirit all its own.
This particular bread was made for today's auction at P.E.O., the women's scholarship group I belong to. Every year we have a silent auction to raise funds for the scholarships and freshly baked bread gets lots of bidders. I made a golden braid of dried fruit laced deliciousness. Orange zest complements the dried cranberries, golden raisins and chopped citron. Since the bread has very little sugar, it can be used with soup or sliced thin and buttered for a breakfast or afternoon nibble.
The recipe is from a book that has festive holiday bread recipes. I added dried cranberries and chopped citron, increased the amount of orange zest and added a bit more water. The recipe said to put the dried fruits in with the flour, but next time I think I'll knead them into the dough once it it mixed and kneaded.
Fruited Braid Makes 1 loaf Adapted from a recipe in The Festive Bread Book, by Kathy Cutler
1 tablespoon active dry yeast
2 tablespoons warm water (105 – 115 degrees F)
2 ¼ - 3 cups unbleached bread flour
½ teaspoon salt
2 teaspoons grated orange zest (colored part only)
½ cup plus 2 tablespoons golden raisins
½ cup dried cranberries
¼ cup chopped citron
3 tablespoons sugar
1/3 cup warm milk (105 – 115 degrees F)
4 tablespoons unsalted butter, softened
Dissolve yeast in warm water. Set aside for 5 minutes.
Combine 1 ½ cups flour, salt, orange zest, raisins, dried cranberries, citron and sugar in mixing bowl. Mix thoroughly.
Mix together the warm milk and egg. Add the milk mixture, yeast mixture and butter to the dry ingredients. Mix thoroughly.
Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth, about 10 minutes.
Place in greased bowl, turning to coat top. Cover and let rise in warm place until double in bulk – about 1 hour.
Punch down dough. Divide the dough into thirds. Make three ropes. Braid on a greased, parchment covered, or silicon mat covered baking sheet.
Cover and let rise in a warm place until double – about 30 -45 minutes.
Brush with melted butter. Bake in a preheated 400 degree F oven for 20 minutes, then turn down temperature to 325 degrees F and bake another 20-30 minutes until loaf is golden brown and sounds hollow when tapped on the back.
Cool on a wire rack.
OPTIONAL: If you want to decorate the loaf: Make the Confectioners’ Icing, then drizzle it over the cool loaf. Sprinkle with the almonds and candied cherries to decorate. Let the icing dry before serving.
Confectioners Sugar icing: Mix together 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla, 1/4 teaspoon grated orange zest and 1-2 tablespoons milk.
With chilly weather finally here, the time has come for slow cooked dishes and stir fry dishes and casseroles. We still have meals from the grill, but not as often.
One of my favorite pasta sauces is based on zucchini squash blended with tomatoes or tomato sauce, then mixed with cooked onions, herbs, garlic and maybe a dash of wine or some mushrooms. It really doesn't need meat, but now and then I'll add browned ground turkey or, as I did this week, browned bulk Italian sausage.
On the the great things about this sauce is that the squash soaks up the flavorings and so even after a short time on the stove it tastes like Mama had it on the stove simmering all day. Give it a try when you are in a hurry to get dinner on the table.
Squash Based Pasta Sauce with Mushrooms
1/2 lb ground meat (beef or turkey or Italian sausage - I used Italian sausage this time) 1-2 tablespoons olive oil 1/2 medium onion, chopped 2 cloves garlic, minced 4 oz. fresh mushrooms, sliced or chopped 2 medium squash, cut into chunks (any summer squash, but zucchini works best) 1 15 oz. can tomato sauce 1 15 oz can diced tomatoes in juice 2 teaspoons oregano 1 teaspoon dry basil 1/4 teaspoon dry rosemary note - fresh oregano, basil and rosemary can be used - use twice as much, or more, to taste 1 teaspoon salt 1/4 teaspoon pepper
In large skillet heat oil over medium high heat. Brown ground meat. Set aside.
Using same pan, cook onion and garlic until translucent and barely brown, about 5 minutes, stirring now and then. Add the mushrooms, stir, cover pan and cook another 3 minutes, stirring once half way through.
While meat and then onions/garlic cook, put half of squash in a blender. Add 1/2 of the can of tomato sauce and 1 tablespoon of water. Pulse blender, removing top and stirring every couple of pulses, until mixture is broken down but still chunky. Once onion mixture has finished, pour this squash mixture into the pan. Lower heat to simmer and deglaze the pan with the tomato mixture, scraping up the browned bits.
Return browned meat to the pan and stir. Put the rest of the squash into the blender, add rest of tomato sauce, pulse the same way the first batch was done. Add this batch to the pan of meat mixture and stir.
Add diced tomatoes, herbs, salt and pepper to pan, stir.
Return to boil, cover, turn down heat and simmer at least 2 minutes, stirring about every 10 minutes to avoid scorching. (The longer the sauce simmers, the better it will taste.)
While sauce is simmering, bring large pot of water to a boil. Add pasta and cook according to directions on package, until al dente. Drain pasta well.
Put generous serving of pasta on plate. Top with pasta sauce and garnish with fresh basil and/or good Parmesan cheese shards.
note - this sauce tastes even better if allowed to cool and left in the refrigerator overnight to blend the flavors. Reheat over low heat until simmering.
Took a walk today with Pi dog in Sebastopol near the Laguna. They have a nice park with baseball diamonds and kids play equipment and a teen memorial garden. They also have a section of the park dedicated to peace. Here is the entrance to that section:
The photo at the top shows the section for plants. I guess it is just getting started because right now there is a section next to that with s "Community kale garden" with about a dozen kale plants, but not much else at the moment. Still it is fun to see bright and colorful public art dedicated to peace.
Down the road from there I purchased some tubers that look like garnet yams. They turn out to be something else. Tomorrow I'll share the recipe for some rolls I made with them.
Our gracious kitchen of the month for the Bread Baking Babes is Aparna from My Diverse Kitchen. This month she asked us to make "bakharkhani, a layered and very rich bread, made in the manner somewhat like puff pastry...(it) is popular in Bangladesh, India and Pakistan. In India, it is typically
found in states where history, food and culture are influenced by the Mughal
rule like Lucknow, Hyderabad and Kashmir. This
flat bread seems to be different in different parts of the world where it
exists. It can be a savoury or slightly sweet, leavened or unleavened, soft or
crisp, eaten for breakfast or served with tea, and even like a paratha (Sylheti
Bakharkhani from Bangladesh). The softer leavened versions of Bakharkhani are
usually served with kebabs and meat curries."
This recipe makes a great, flaky baked good that is a cross between puff pastry and a biscuit. I love the nice crust that developed on the bottom and how it contrasted with the rich, flaky, moist interior. I had mine with a cup of hot tea and a little cherry jam and it was delicious! I only made a half recipe to avoid being tempted to eat too many. Sweetie likes them, too.
One of the ingredients that took me three tries to secure is the mawa, which is a milk curd like ingredient. Elizabeth figured out how to make a faux mawa with dried powdered milk, melted butter and milk. After trying to make it in the slow cooker and failing (a skin formed, so the water in the milk didn't evaporate and that evaporation is a crucial part of making mawa), a half-hearted attempt to make it in a pan on the stove (I ran out of energy and it takes a lot of stirring for a long time), it was great to see how easily Elizabeth's version went together. I used the microwave instead of the toaster oven and put the mixture back in the microwave for a few more minutes once the powdered milk had be mixed into the liquid mix because it was too plastic and I wanted it to be more crumbly. Worked like a charm. Thanks Elizabeth! I owe you.
I've made ghee in the past but actually went with melted and partially browned butter instead. With the milk solids already part of the bread due to the mawa, it didn't make sense to me to eliminate them for the brushed on butter part. I used a fine screen sieve to sprinkle the flour as evenly as possible over the rolled out dough.
Give this a try and become a Buddy. It is always fun to try something different and the flavor and textures of this should encourage you, too. Be sure to go to Aparna's blog HERE to see how she wants you to let her know you are a buddy and to see the original recipe and how to make the real mawa and to make ghee. Thank you Aparna for such a lovely recipe. I think these would be great accompaniments the next time I make the spiced butternut squash that Sweetie loves.
Dhakai Bakharkhani (half recipe - makes about 5-6) 1 cup flour, plus more for rolling out the dough and sprinkling over the ghee 2 tablespoons mawa (Elizabeth's recipe below) 2 tablespoons ghee or melted unsalted butter, plus more for spreading on the dough while rolling out and folding 1/8 teaspoon salt 1 teaspoon sugar 1/3 cup water (a little less or more if needed) sesame seeds, to sprinkle - optional Elizabeth's faux mawa: 1 tablespoon unsalted butter 1 tablespoon milk 4 tablespoons (1/4 cup) skim milk powder In a heatproof bowl, heat the cold butter and milk until butter is melted and mixture starts to bubble...you can use the microwave like I did, or the toaster oven like Elizabeth did. Remove from heat and stir in the milk powder and stir vigorously until well combined. Heat and additional minute or two if needed. The mixture should be moist but crumbly. For the Bakharkhani: In a large bowl, put the flour, salt and sugar into a large bowl. Crumble the mawa (see recipe above for faux version or HERE for actual recipe) into it and mix in. Than add the ghee and use your fingers to rub it into the flour. Add the water, a little at a time, and knead well until you have a smooth and elastic dough that can be rolled out very thin. Cover the bowl with cling wrap or a damp kitchen towel to prevent it from drying. Let it rest for about 30 minutes to an hour. Then lightly coat the dough with a little ghee and then let it rest for another 10 to 15 minutes. Preheat the oven to 325 degrees F. Lightly coat your rolling pin and board or working surface with some ghee or oil. Roll out the dough as thin as possible into a rectangle, without adding any flour. It should be thin enough for you to see your work surface through the rolled out dough. Brush some ghee (not too much) all over the surface of the rolled out dough with your fingers (I used a pastry brush). Sprinkle some flour evenly over this, enough so that the ghee is absorbed when spread out. The flour layer should be thin. Brush some more ghee, again, over this and then sprinkle some flour this like previously. Fold the dough into half and once again repeat the process of brushing the ghee and sprinkling the flour over this twice, as before. Fold the dough for a second time and repeat the brushing with ghee and flouring, twice. (I did one layer, folded, one layer, folded, one layer, folded, then rolled it all out, did one more layer, folded and rolled it up.)
Roll up the dough into a long cylinder and let it rest for about 10 minutes. Pinch off lemon sized balls and roll each one into a small, round flat bread about 1/8" thick and approximately 4" in diameter. If using sesame seeds, sprinkle them on and lightly press into the dough. Make three cuts centrally and lengthwise on each flat bread using a knife.
Place on parchment lined baking sheets and bake in preheated oven for about 20 - 25 minutes or until they're light brown on top. Do not over bake.
I used the same crust for the coconut cream pie as I used for the pecan pie (Martha Stewart's food processor recipe), but I baked the shell at 425 degrees F for 12 minutes, well weighed with lentils for pie weights, with the lentils sitting on top of a piece of parchment paper fitted into the pie shell. I also put the shell back in the oven for 5 minutes after I had removed the pie weights and paper and after I took the pecan pie from the oven and turned the oven off. That let it crisp up just a bit more.
This is a pretty classic cream custard, flavored with the coconut, but also with vanilla and just a bit of rum. It is rich and not too sweet.
I brought it to room temperature before serving,
decorated it with whipped cream and some toasted coconut shavings and it make the perfect birthday pie with four candles. The birthday girl is older than 4, but we'll never tell how old.
Coconut Cream Pie
1 envelope unflavored gelatin (7 gr.)
1/4 cup cold water (60 ml)
1/2 cup + 2 Tablespoons sugar (130 gr)
½ cup all-purpose flour (70 gr)
1/4 teaspoon salt
5 egg yolks
2 cups whole milk (500ml)
1 tablespoon rum
¼ cup whipping cream (57 gr)
1 3/4 cups lightly toasted fresh coconut, divided
1 9-inch blind baked tart or pie crust,
cooled to room temperature
Soak the gelatin in the 1/4 cup of cold water.
Put the sugar, flour, and salt into a saucepan and stir together with a whisk.
Add the yolks and enough milk to make a paste. Whisk in the remainder of the
Place over low heat and stirring constantly, cook until thick. Remove from heat
and stir in the vanilla and the gelatin. Stir until the gelatin is completely
Stir in the whipping cream (and rum if using). Set the mixing bowl in cold
water and stir until the cream is cool. Fold in 1 1/2 cups of the coconut. Pour
into tart or pie crust and spread evenly. Chill until set. Garnish with whipped
cream rosettes and rest of coconut. Serve at or close to room temperature for
the best flavor.
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