Joined: 22 Sep 2010 Posts: 69 Location: Seattle, WA
Posted: Fri Oct 29, 2010 3:43 pm Post subject:
Hmmmm....a touch of orange juice...that could be good. Or perhaps a splash of real apple cider... _________________ The life, trials, tribulations, and adventures of the every woman in the kitchen; the Attainable Gourmet.
Joined: 01 Oct 2004 Posts: 256 Location: Richmond, VA, usa
Posted: Wed Nov 10, 2010 6:18 pm Post subject:
i was on the hunt for a good sweet potato pie recipe & ended up adding cinnamon, nutmeg, vanilla & bourbon in addition to the brown sugar, eggs & real mashed sweet taters......my hubby loved..... _________________ Make me half the person my dog thinks I am.
Joined: 16 Aug 2010 Posts: 1 Location: Thunder Bay, Ontario, Canada. Twin Cities, MN
Posted: Thu Nov 18, 2010 3:41 am Post subject:
melinda wrote:
i was on the hunt for a good sweet potato pie recipe & ended up adding cinnamon, nutmeg, vanilla & bourbon in addition to the brown sugar, eggs & real mashed sweet taters......my hubby loved.....
Melinda, would you post the recipe for this? It sounds wonderful!
Joined: 01 Oct 2004 Posts: 256 Location: Richmond, VA, usa
Posted: Thu Nov 18, 2010 1:20 pm Post subject:
i really just made it up......4 med sized yams or sweet taters (which i microwaved & scooped out)....1 cup light brown sugar (u can do with less i think) ...2 eggs, a couple sloshes of milk....i guess maybe 1/3 to 1/2 cup ( i used 1%)......cinnamon, nutmeg, bourbon & vanilla.....unmeasured
put into a pre-baked pie shell, then baked @350 for about 35-40 min _________________ Make me half the person my dog thinks I am.
Joined: 11 Nov 2007 Posts: 236 Location: Madison, WI
Posted: Sat Nov 27, 2010 2:39 am Post subject:
I actually have what might be the world's best pumpkin pie recipe. I got it from the New York Times food section. The chef who invented the recipe is called Pichet Ong.I don't know if I should put the recipe here or in the recipe box section, but will add it here, with the idea that all the ingredients are my secret ingredients, as it is pretty unconventional but pretty delicious. Ok. Technically it is a squash pie, but you could make it with a sweet pie pumpkin. Yummy, yummy, yummy!
1 medium kabocha squash, about 3 pounds
10 ounces (1 1/3 cups) cream cheese, at room temperature
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon freshly ground nutmeg (about 1/4 of a nutmeg)
1/2 teaspoon salt
1 1/2 tablespoons brandy
2 eggs at room temperature
FOR THE CRUST:
3/4 cup (2 ounces) walnuts
1/2 cup packed, light brown sugar
3/4 cup graham cracker crumbs (about 7 crackers)
Grated zest of 1 lime
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3/4 teaspoon salt
1/4 cup (2 ounces) unsalted butter, melted
Créme fraîche, for serving (optional)
Ginger butterscotch sauce, for serving (see recipe)
PREPARATION
1.
For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack. Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour. Turn squash over halfway through steaming. Set squash aside until cool enough to handle.
2.
Heat oven to 325 degrees. For crust, place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees.
3.
In a food processor, combine walnuts with a few tablespoons brown sugar and pulse a few times, until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, spices and salt. Pour melted butter over this mixture, and mix with your fingers until butter is distributed. Press evenly into a 10-inch glass pie plate. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees.
4.
When squash is cool, cut it in half and scoop out seeds and pulp. Scoop squash flesh into a measuring cup until you have 2 1/2 cups.
5.
In a food processor, process cream cheese with sugar, spices and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy and then eggs, one at a time. Finish mixing with a rubber spatula.
6.
Place pie plate on a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with créme fraîche and drizzled with butterscotch sauce.
YIELD
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
Posted: Sat Nov 27, 2010 3:42 am Post subject:
Technically it is a squash pie, but you could make it with a sweet pie pumpkin.
FWIW, Dory, two things.
First, virtually all winter squash can sub for each other in almost all recipes. What will change is the relative sweetness, and, sometimes, the color. For instance, while you could use acorn squash in your recipe, it will be pale colored, rather than the deep orange we usually think of. But a butternut, or, as you say, a pie pumpkin would likely be indistinguishable from the kabocha in this case.
Second, horticulturally speaking, there is no such thing as a pumpkin. Pumpkins (which can be found in all of the commonly grown squash species) are a common-usage term only. To a horticulturist, a pumpkin is just another hard-shelled squash.
So, when choosing a winter squash for any particular purpose, what's important in the decision-making is texture (you don't want to use carving pumpkins for culinary purposes, for instance), color, and sweetness. The specific variety is all but irrelevent.
Joined: 19 Apr 2010 Posts: 17 Location: Brooklyn, NY
Posted: Tue Dec 07, 2010 1:19 am Post subject:
Beaten egg whites - it makes the filling incredibly light and fluffy. The pie I just made was by far my best ever. _________________ Cathy
www.whatwouldcathyeat.com
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