Suzanne's Pumpkin Chiffon Pie (Kopie)
*****
Recipe Courtesy of Emeril Lagasse
Total Time: 1 hr 45 min
Prep: 45 min
Inactive Prep: --
Cook: 1 hr 0 min
Level: --
Yield: one 10-inch pie
Ingredients
1 small box of vanilla wafers
3/4 cup sugar
1/2 cup finely chopped pecans
1 stick of butter, melted
1 1/2 cups of egg nog
2 cups mashed fresh pumpkin
3/4 cup light brown sugar 3 egg yolks
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
Pinch of ginger
1 envelope of unflavored gelatin
1 teaspoon pure vanilla extract
3 egg whites*
1 cup heavy cream
2 tablespoons bourbon
8 ounces of pecan halves
Directions
Preheat the oven to 400 degrees F. In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the whipped cream, evenly over the top of the pie. Garnish the top of the pie with the pecan halves.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Originally from FoodNetwork.com
http://www.cookingchanneltv.com/recipes/emeril-lagasse/suzannes-pumpkin-chiffon-pie-recipe/index.html
http://www.emerils.com
Total Time: 1 hr 45 min
Prep: 45 min
Inactive Prep: --
Cook: 1 hr 0 min
Level: --
Yield: one 10-inch pie
Ingredients
1 small box of vanilla wafers
3/4 cup sugar
1/2 cup finely chopped pecans
1 stick of butter, melted
1 1/2 cups of egg nog
2 cups mashed fresh pumpkin
3/4 cup light brown sugar 3 egg yolks
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
Pinch of ginger
1 envelope of unflavored gelatin
1 teaspoon pure vanilla extract
3 egg whites*
1 cup heavy cream
2 tablespoons bourbon
8 ounces of pecan halves
Directions
Preheat the oven to 400 degrees F. In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the whipped cream, evenly over the top of the pie. Garnish the top of the pie with the pecan halves.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Originally from FoodNetwork.com
http://www.cookingchanneltv.com/recipes/emeril-lagasse/suzannes-pumpkin-chiffon-pie-recipe/index.html
http://www.emerils.com
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Powder Puffs (Kopie)
*****
Recipe courtesy Laura Calder
Show: French Food at Home Episode: Small Pleasures
Total Time: 1 hr 20 min
Prep: 10 min
Inactive Prep: 1 hr 0 min
Cook: 10 min
Level: Intermediate
Yield: About 16 powder puffs
Ingredients
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
3 eggs, separated
3/4 cup caster sugar (superfine)
About 1/2 cup raspberry jam
About 3/4 cup vanilla-flavored whipping cream, for the filling
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl. Separate the eggs into two bowls. Beat the whites to soft peaks. Add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff, glossy meringue. Whisk in the egg yolks, 1 at a time. Sift the dry ingredients together, then sift them over the egg mixture, and fold them in with the whisk, without beating or you'll lose volume.
Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between them so they can spread. Bake until lightly golden, about 5 to 7 minutes. Remove the cakes to a rack to cool. They will harden slightly as they cool.
Sandwich the rounds together with raspberry jam and sweetened and vanilla-flavored whipped cream. Let the sweets sit an hour or so to soften before serving.
Cook's Note:
This is important. They will not be sponge-like right away, and you want them to be. They need no dressing up, in my opinion, but you can dust with icing sugar (confectioners') before serving if you like.
http://www.cookingchanneltv.com/recipes/powder-puffs-recipe/index.html
Show: French Food at Home Episode: Small Pleasures
Total Time: 1 hr 20 min
Prep: 10 min
Inactive Prep: 1 hr 0 min
Cook: 10 min
Level: Intermediate
Yield: About 16 powder puffs
Ingredients
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
3 eggs, separated
3/4 cup caster sugar (superfine)
About 1/2 cup raspberry jam
About 3/4 cup vanilla-flavored whipping cream, for the filling
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl. Separate the eggs into two bowls. Beat the whites to soft peaks. Add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff, glossy meringue. Whisk in the egg yolks, 1 at a time. Sift the dry ingredients together, then sift them over the egg mixture, and fold them in with the whisk, without beating or you'll lose volume.
Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between them so they can spread. Bake until lightly golden, about 5 to 7 minutes. Remove the cakes to a rack to cool. They will harden slightly as they cool.
Sandwich the rounds together with raspberry jam and sweetened and vanilla-flavored whipped cream. Let the sweets sit an hour or so to soften before serving.
Cook's Note:
This is important. They will not be sponge-like right away, and you want them to be. They need no dressing up, in my opinion, but you can dust with icing sugar (confectioners') before serving if you like.
http://www.cookingchanneltv.com/recipes/powder-puffs-recipe/index.html
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Honey-Glazed Apple Pear Tart (Kopie)
*****
Recipe courtesy Kelsey Nixon
Total Time: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
Level: Easy
Yield: 6 servings
Ingredients
All-purpose flour, for dusting
1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed
1 Bartlett pear, peeled, cored and thinly sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
3 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup honey, warmed
Mascarpone cheese, for garnish
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.
http://www.cookingchanneltv.com/recipes/kelsey-nixon/honey-glazed-apple-pear-tart-recipe/index.html
Total Time: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
Level: Easy
Yield: 6 servings
Ingredients
All-purpose flour, for dusting
1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed
1 Bartlett pear, peeled, cored and thinly sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
3 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup honey, warmed
Mascarpone cheese, for garnish
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.
http://www.cookingchanneltv.com/recipes/kelsey-nixon/honey-glazed-apple-pear-tart-recipe/index.html
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Old-Fashioned Crab Cakes (Kopie)
*****
From 'Mario Tailgates NASCAR Style'
From the kitchen of Mario Batali
Servings: 4
Difficulty: Moderate
Cook Time: 1-30 min
Renowned chef, restaurateur and media personality Mario Batali has teamed up with NASCAR to create a one-of-a-kind, officially licensed NASCAR cookbook, "Mario Tailgates NASCAR Style: The Essential Cookbook for NASCAR Fans."
The book is full of nearly 100 recipes perfect for any NASCAR party.
One of my favorite tracks is Dover, aka the Monster Mile. Its concrete surface and seriously banked turns make for some incredible racing -- and Dover is in Delaware, which is crab country. Which means there will be crab cakes.
Serve these before a simple entree. The minimal effort you put into the main course will go unnoticed in the shadow of these delectable appetizers.
Ingredients
Crab Cake Sauce
6 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
3 teaspoons freshly squeezed lime juice (1 to 2 times)
Several dashes hot sauce
Crab Cakes
1 pound canned lump crabmeat, picked over for cartilage and shells
3 scallions, green parts only, finely chopped
4 tablespoons parsley, finely chopped
2 ounces Canadian bacon, finely chopped
4 tablespoons mayonnaise
1 large egg
4 tablespoons plain bread crumbs
11/2 teaspoons Old Bay seasoning
1 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
Lime wedges, for serving
Hot sauce, for serving
Cooking Directions
crab cake sauce
6 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
3 teaspoons freshly squeezed lime juice (1 to 2 times)
Several dashes hot sauce
For the crab cakes
1 pound canned lump crabmeat, picked over for cartilage and shells
3 scallions, green parts only, finely chopped
4 tablespoons finely chopped parsley
2 ounces Canadian bacon, finely chopped
4 tablespoons mayonnaise
1 large egg
4 tablespoons plain bread crumbs
1½ teaspoons Old Bay seasoning
1 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
Lime wedges for serving
Hot sauce for serving
To make the sauce: In a small bowl, mix together all the sauce ingredients until well-combined. Cover and keep cold in a refrigerator or ice-filled cooler until ready to serve for up to 48 hours. In a medium bowl, gently mix together the crabmeat, scallions, parsley, bacon, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt and pepper, keeping the mixture as loose as possible. Gently shape the crabmeat into eight roughly 1-inch-thick by 2-inch in diameter crab cakes, handling the crabmeat as little as possible. Place the cakes on the plate, leaving some space between them. Cover with plastic and keep cold in a refrigerator or ice-filled cooler for at least one hour or up to four hours. Place a skillet on a medium-hot grill, add the olive oil and heat. Arrange the crab cakes in the pan so they aren't touching and cook until they are nicely browned on the bottom, about three minutes. Turn the cakes over and cook three minutes more. Serve with a dollop of the sauce, a sprinkling of lime juice, and a few dashes of hot sauce.
From the kitchen of Mario Batali
Servings: 4
Difficulty: Moderate
Cook Time: 1-30 min
Renowned chef, restaurateur and media personality Mario Batali has teamed up with NASCAR to create a one-of-a-kind, officially licensed NASCAR cookbook, "Mario Tailgates NASCAR Style: The Essential Cookbook for NASCAR Fans."
The book is full of nearly 100 recipes perfect for any NASCAR party.
One of my favorite tracks is Dover, aka the Monster Mile. Its concrete surface and seriously banked turns make for some incredible racing -- and Dover is in Delaware, which is crab country. Which means there will be crab cakes.
Serve these before a simple entree. The minimal effort you put into the main course will go unnoticed in the shadow of these delectable appetizers.
Ingredients
Crab Cake Sauce
6 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
3 teaspoons freshly squeezed lime juice (1 to 2 times)
Several dashes hot sauce
Crab Cakes
1 pound canned lump crabmeat, picked over for cartilage and shells
3 scallions, green parts only, finely chopped
4 tablespoons parsley, finely chopped
2 ounces Canadian bacon, finely chopped
4 tablespoons mayonnaise
1 large egg
4 tablespoons plain bread crumbs
11/2 teaspoons Old Bay seasoning
1 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
Lime wedges, for serving
Hot sauce, for serving
Cooking Directions
crab cake sauce
6 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
3 teaspoons freshly squeezed lime juice (1 to 2 times)
Several dashes hot sauce
For the crab cakes
1 pound canned lump crabmeat, picked over for cartilage and shells
3 scallions, green parts only, finely chopped
4 tablespoons finely chopped parsley
2 ounces Canadian bacon, finely chopped
4 tablespoons mayonnaise
1 large egg
4 tablespoons plain bread crumbs
1½ teaspoons Old Bay seasoning
1 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
Lime wedges for serving
Hot sauce for serving
To make the sauce: In a small bowl, mix together all the sauce ingredients until well-combined. Cover and keep cold in a refrigerator or ice-filled cooler until ready to serve for up to 48 hours. In a medium bowl, gently mix together the crabmeat, scallions, parsley, bacon, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt and pepper, keeping the mixture as loose as possible. Gently shape the crabmeat into eight roughly 1-inch-thick by 2-inch in diameter crab cakes, handling the crabmeat as little as possible. Place the cakes on the plate, leaving some space between them. Cover with plastic and keep cold in a refrigerator or ice-filled cooler for at least one hour or up to four hours. Place a skillet on a medium-hot grill, add the olive oil and heat. Arrange the crab cakes in the pan so they aren't touching and cook until they are nicely browned on the bottom, about three minutes. Turn the cakes over and cook three minutes more. Serve with a dollop of the sauce, a sprinkling of lime juice, and a few dashes of hot sauce.
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Spaghettini With Zucca, Onions, Anchovies and Bread Crumbs (Kopie)
*****
A Savory Dish With Fall Vegetables and Fish
From the kitchen of Mario Batali
Servings: 4
Difficulty: Easy
Cook Time: 1-30 min
A great twist on your stadard pasta dish! It expertly blends anchovy, butternut squash and fresh herbs to create a delicious dinner.
Ingredients
2 tablespoons plus 2 tablespoons extra-virgin olive oil
1 red onion, finely chopped
4 cloves garlic, thinly sliced
6 salt-packed anchovy fillets, rinsed and drained
1 pound butternut squash, peeled, seeded and cut into ¼-inch cubes
Salt and pepper
1 pound spaghettini
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup breadcrumbs
Cooking Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12- to 14-inch sauté pan, heat 2 tablespoons olive oil over medium heat. Add the onion, garlic and anchovies and cook over medium heat, stirring occasionally, until the onions and garlic are softened and the anchovies have begun to disintegrate. Turn the heat up to high and add the squash cubes. Toss over high heat for 5 minutes, until the cubes are browned at the edges. Season with salt and pepper and remove from heat.
Cook the spaghettini in the boiling water according to the package directions, until tender yet al dente. Return the squash mixture to the heat, drain the pasta and add it to the pan. Add the parsley and remaining olive oil and toss over high heat 1 minute. Divide the pasta and squash evenly among four warmed pasta bowls, top with breadcrumbs and serve immediately.
*Recipe courtesy of Mario Batali from her bookFor more great Mario Batali recipes, click here.
Recipe Summary
Main Ingredients: anchovy, onions, butternut squash, spaghettini
Course: Side Dish, Dinner, Main Course
http://abcnews.go.com/GMA/recipe?id=12161533
From the kitchen of Mario Batali
Servings: 4
Difficulty: Easy
Cook Time: 1-30 min
A great twist on your stadard pasta dish! It expertly blends anchovy, butternut squash and fresh herbs to create a delicious dinner.
Ingredients
2 tablespoons plus 2 tablespoons extra-virgin olive oil
1 red onion, finely chopped
4 cloves garlic, thinly sliced
6 salt-packed anchovy fillets, rinsed and drained
1 pound butternut squash, peeled, seeded and cut into ¼-inch cubes
Salt and pepper
1 pound spaghettini
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup breadcrumbs
Cooking Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12- to 14-inch sauté pan, heat 2 tablespoons olive oil over medium heat. Add the onion, garlic and anchovies and cook over medium heat, stirring occasionally, until the onions and garlic are softened and the anchovies have begun to disintegrate. Turn the heat up to high and add the squash cubes. Toss over high heat for 5 minutes, until the cubes are browned at the edges. Season with salt and pepper and remove from heat.
Cook the spaghettini in the boiling water according to the package directions, until tender yet al dente. Return the squash mixture to the heat, drain the pasta and add it to the pan. Add the parsley and remaining olive oil and toss over high heat 1 minute. Divide the pasta and squash evenly among four warmed pasta bowls, top with breadcrumbs and serve immediately.
*Recipe courtesy of Mario Batali from her bookFor more great Mario Batali recipes, click here.
Recipe Summary
Main Ingredients: anchovy, onions, butternut squash, spaghettini
Course: Side Dish, Dinner, Main Course
http://abcnews.go.com/GMA/recipe?id=12161533
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