Amy's Recipe of the Day

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Location: Texas, United States

Friday, November 26, 2010

Amaretto Pumpkin Pie With Almond Praline

The pie was very good. You can taste the amaretto, and the topping is good on it. But I wasn't terribly thrilled with the crust. I like cookie crusts, but with so much flour and water, it was too doughy and not flavorful enough. I think next time I'll go easy and buy a regular crust.

For the Dough

* 1 cup all-purpose flour
* 3/4 cup crumbled amaretto cookies (about 10 cookies)
* 1/8 teaspoon salt
* 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

For the Filling

* 1 (15 ounce) can pure pumpkin
* 1 cup heavy cream
* 2/3 cup sugar
* 2 large eggs
* 2 1/2 tablespoons amaretto liqueur
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt

For the Praline

* vegetable oil, for brushing
* 1/2 cup sugar
* 1/2 cup sliced almonds
* 1/8 teaspoon salt

Change Measurements: US | Metric


Prep Time: 30 mins

Total Time: 1 3/4 hrs

1. 1 Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
3. 3 Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
4. 4 Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
5. 5 Coarsely chop or break the praline and sprinkle over the pie right before serving.


Wednesday, November 24, 2010

Romano-Dill Dressing

1 c. mayonnaise (low fat is fine)
2/3 c. milk (I used skim)
1/4 c. romano cheese, grated
3 cloves garlic, minced
1 tbsp. dried dill weed
Salt and pepper
Mix in food processor. Refrigerate.

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Thursday, November 18, 2010

Fish In Parchment

I used fresh tilapia, and I substituted red onion for the red pepper because I had some to use up. I also had matchstick carrots and they worked well.
I made my own balsamic vinaigrette with 2 Tbsp olive oil, 3 Tbsp canola oil, 2 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1 tsp basil, 1/4 tsp salt, and 1/4 tsp pepper.

* 4 8 oz fillets white fish like haddock or tilapia
* 1/4 cup balsamic vinaigrette
* 1 sliced red bell pepper
* 1/2 cup sliced carrot, julienne
* 1 scallion, sliced
* 1/2 pint grape tomatoes
* 1/2 tsp pepper
* 1 tsp salt


Preheat oven to 400 degrees F. Season fish fillets with salt and pepper, then place each piece on a piece of parchment paper about 8 X 10 inches. One piece of parchment for each fillet. Divide vegetables evenly among fish and drizzle each fillet with the vinaigrette. Gather long ends of parchment paper and fold down to form a pouch. Repeat with sides. Place four pouches on a sheet pan and bake 15-20 minutes, until pouch puffs up. Serve fish in parchment pouch and cut a slit in the top.


Tuesday, November 16, 2010

Moon Cakes

I baked these for 30 minutes and you can see how they are just burned to a crisp. I would check them afte 15 minutes. I didn't have molds, so I just hand-shaped them and then put an impression of a puppy dog on top of each one. (My cooking spoon has a puppy dog cutout in it.)

Makes 2 dozen
1 can (17-1/2 ounces) lotus seed paste (from Asian grocery store)
1/4 cup finely chopped walnuts

4 cups all-purpose flour
1/2-cup non-fat dried milk powder
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar ½ cup solid shortening, melted and cooled
1 egg yolk , lightly beaten

1). Mix lotus seed paste and walnuts together in a bowl; set aside.

2). Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.

3). To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture in center of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.

4). Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.

By Yan Can Cook, Inc


Monday, November 01, 2010

Strawberry Ghosts

1 pound strawberries, washed and dried
4 oz white chocolate
1 oz dark chocolate
1/4 cup mini chocolate chips (I used regular size)
2 tsp shortening

Melt white chocolate with 1 1/2 tsp shortening in the microwave in 30-second intervals until melted. Dip strawberries in and cover on all sides. Set on a parchment-lined cookie sheet. You might need to melt a little more white chocolate. Before the chocolate dries, stick 2 chocolate chips on each strawberry for eyes. Melt dark chocolate with 1/2 tsp shortening. Put in baggie and cut off a tiny bit of the corner. Pipe on mouths. Let set in refrigerator.

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