From Shirley Evans
Makes 1 pie (8 servings)
1 envelope unflavored gelatin
1/4 c. water
5 oz. semisweet chocolate chips
1 c. milk
1 tsp. vanilla extract
3 egg yolks, room temperature
1/3 c. sugar
1 tsp. peppermint extract
1 c. whipping cream
whipped cream (for garnish)
Oreo cookie crust (store-bought)
Sprinkle gelatin over water and let stand until softened. Melt semisweet chocolate in top of double boiler set over hot water over low heat.
Meanwhile, combine milk and vanilla in heavy-bottomed medium saucepan and bring just to boil over medium heat. Remove mixture from heat and let steep 10 to 15 minutes.
Beat yolks to blend in large bowl of electric mixer. Gradually add sugar, beating until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.
Reheat milk just to simmer. Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly. Pour mixture back into pan and whisk again. Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170 degrees, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7-10 minutes. Do not boil or custard sauce will curdle.
As soon as sauce is thickened to correct consistency, remove from heat and add softened gelatin, whisking until completely dissolved.
Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Stir in peppermint extract. Pour mixture into large bowl and let cool to room temperature, stirring occasionally.
Refrigerate another large bowl and beaters of electric mixer. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes. Do not allow mixture to set.
Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into pie crust, smoothing the top. Cover and refrigerate until set, at least 2 hours. Can be prepared up to 2 days ahead.
Sunday, March 25, 2012
Friday, March 9, 2012
Blender Hollandaise
From Andie Evans
Makes 12 servings
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
Makes 12 servings
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
Master Pie Crust
From Andie Evans
Makes 2 crusts
Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
Makes 2 crusts
Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
Banana Tartes Tatin
From Andie Evans
4 servings
active: 30 minutes
total: 30 minutes
4 tablespoons unsalted butter, softened
8 tablespoons light brown sugar
4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices
4 6" rounds puff pastry cut from one package of puff pastry, thawed
Vanilla ice cream (optional...but not really)
special equipment:
Four 5"-diameter, 1"-high crème brûlée dishes
Preparation
Preheat oven to 400°. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 Tbsp. butter. Sprinkle each evenly with 2 Tbsp. sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20–25 minutes. Invert onto plates and top with a scoop of vanilla ice cream.
4 servings
active: 30 minutes
total: 30 minutes
4 tablespoons unsalted butter, softened
8 tablespoons light brown sugar
4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices
4 6" rounds puff pastry cut from one package of puff pastry, thawed
Vanilla ice cream (optional...but not really)
special equipment:
Four 5"-diameter, 1"-high crème brûlée dishes
Preparation
Preheat oven to 400°. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 Tbsp. butter. Sprinkle each evenly with 2 Tbsp. sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20–25 minutes. Invert onto plates and top with a scoop of vanilla ice cream.
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