Archive for the 'dessert' Category

Deep Dish Pumpkin Pie with Maple Cookie Crust

blue rodeo pumpkin pie 21 Deep Dish Pumpkin Pie with Maple Cookie Crust

I’ve never been particularly fond of pumpkin pie – and certainly not as overjoyed by it as most people seem to be – and so I’ve always had my usual I don’t bother to stray from. People like it, and so I make at least one a year to appease the pumpkin pie lovers, not really thinking to change it up a bit – inspired more by the apple pie I make for myself.

maple cookie crust Deep Dish Pumpkin Pie with Maple Cookie Crust

But I think I might have a new usual – a deep-dish extravaganza courtesy of Blue Rodeo, towering higher than a cheesecake on a crust of – get this – maple sandwich cookies. This is a Very Good Idea.

So instead of the usual pastry or graham crumbs, you get yourself a box of those maple sandwich cookies and bash them up. Blue Rodeo’s recipe tells you to remove the frosting from the middle of each cookie, but a) why would you want to do that? That’s where all the maple flavour is!, and 2) that sounds like a whole lot of extra work… or licking. I just left the icing in – and the butter – and because my food processor is somewhere in the depths of my basement, I put the cookies (one bag’s worth, minus two) into a big zip-lock bag and bashed them all up with a wine bottle.

blue rodeo pumpkin pie 1 Deep Dish Pumpkin Pie with Maple Cookie Crust

It’s baked in a springform pan, making it look like an extra deep cheesecake, but it’s all pumpkin pie. A few recipe notes: I used canned pumpkin puree rather than messing with whole fresh pumpkins, and used one and a half of the big (28 oz/796 mL) cans, which would have been the same as three 14 oz (398 mL) cans. And I used two cans of sweetened condensed milk – each can is close enough to a cup, so it didn’t make sense to measure out two cups. And it took an hour and a half to bake – it will firm up like a cheesecake, getting less jiggly in the middle when it’s done. Make sure you run a thin knife around the edge as soon as it comes out to keep it from cracking as it cools, but keep the sides on the pan until it does. Then pop it in the fridge for up to a few days. When you’re ready to serve it, whip some cream – and sweeten it with a little maple syrup to match the crust.

blue rodeo pumpkin pie 3 Deep Dish Pumpkin Pie with Maple Cookie Crust

Screen shot 2014 10 08 at 2.22.09 PM 585x720 Deep Dish Pumpkin Pie with Maple Cookie Crust

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October 12 2014 | dessert | 11 Comments »

Easy Plum Tarts

plum tarts 3 Easy Plum Tarts

Plums are in.

Not in fashion, but in the market. Although my tongue for food is far more developed than my eye for fashion, and I’d love a pair of pants or some wallpaper in dusty prune plum. Right?

plum tarts 1 Easy Plum Tarts

These came to be the morning after a particularly late night, when a small group of fun people gathered for a cooking class and sleepover at a beautiful retreat out in the foothills, and I was in charge of feeding everyone breakfast. We fired up the pizza oven, which was still warm from the night before, and baked a frittata, and roasted plums with butter, sugar and rosemary from the pot outside the window, and sliced a few more to turn into tarts just by baking them on squares of puff pastry, with a bit of sugar and sliced almonds as a buffer in between.

plum tart Collage Easy Plum Tarts

It’s as easy as it looks – roll out thawed puff, cut into squares, top with sugar/almonds/plums, and fold the edges over to contain any wayward juices. If there had been some cream cheese, soft goat cheese or mascarpone, I might have sweetened and spread it over the pastry to nudge the plums into.

plum tart Collage 2 Easy Plum Tarts

These could be considered dessert, and would make a fine vehicle for a scoop of ice cream, or breakfast pastries a little more fruit-heavy than the usual jam-dabbed Danish. And if plums aren’t in season, thinly slice apples or pears would do just as well, although you may want to consider adding a pinch of cinnamon to your sugar. If you happen to have a jar of vanilla sugar, all the better.

plum tarts 2 Easy Plum Tarts

Easy Plum Tarts

1/2-1 pkg. puff pastry, thawed
2-3 plums, thinly sliced
1/4 cup sugar
2-3 Tbsp. sliced almonds
1 egg, beaten (optional)

Preheat the oven to 425F.

On a lightly floured surface, roll the pastry out 1/4-inch thick (or less) and cut into 3-4 inch squares. Place on a parchment-lined baking sheet, sprinkle each with about half the sugar and the almonds, then top with thinly sliced plums. Fold the edges over about half an inch and if you like, brush with some beaten egg.

Sprinkle with the remaining sugar and bake for 20 minutes, or until golden. Serve warm.

Makes 4-6 pastries.

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September 18 2014 | dessert | 5 Comments »

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