Saturday, November 17, 2007
Pie season's back!
Have been waiting excitedly for my favorite time of year, pie season. It was kicked off this past Thursday with the IARC Thanksgiving lunch. I whipped up a pair of desserts. First up, this buttermilk-maple custard I did back in the winter. It's super. If you get the chance, put it on your list. It is super easy and turns out great.
Maple Buttermilk Pie
Some people don't think you need to be this extreme in the baking but I like putting a pan with an inch or so of water on the bottom rack of the oven. It works best if you put the water in when you first start preheating the oven so you can get it nice and moist in there before the pie goes in. I've also been thinking that a pan of water in there properly heated also does a better job heating the pie. Once that moist air gets hot there's more energy floating around the oven and so if you pop open the oven for some reason (I haven't found the need) you won't drop the temperature as far (I'm guessing). To check the custard done-ness without opening the door give the door a hit and watch the wiggle of the pie. With time you should be good at seeing when it's ready so you're not overbaking out of frustration that it doesn't seem set up yet. It's a delicious pie though and dreadfully easy to make. If I had more time I would have tried Anne's vodka crust but that will have to wait for Thanksgiving proper I think.
Dessert number two was a Chocolate-Cranberry Torte. Friend Erin's boyfriend asked me for a good chocolate + cranberry / rasberry / coffee cake and so this one was one I found for them. They didn't use it and I couldn't believe it because it looked so darn good.
Chocolate-Cranberry Torte
The best part by a mile was the chocolate ganache topping. Worth your time to work into any thing possible. I'm actually thinking of doing another chocolate cake like maybe a flourless one just to work in the ganache!
In the trashy glory category, searching for how to spell ganache I came across this gem of a cookbook:
Twinkies Cookbook More Than 50 Inventive And Unexpected Recipes From Hostess
Featuring such classics as:
Maple Buttermilk Pie
Some people don't think you need to be this extreme in the baking but I like putting a pan with an inch or so of water on the bottom rack of the oven. It works best if you put the water in when you first start preheating the oven so you can get it nice and moist in there before the pie goes in. I've also been thinking that a pan of water in there properly heated also does a better job heating the pie. Once that moist air gets hot there's more energy floating around the oven and so if you pop open the oven for some reason (I haven't found the need) you won't drop the temperature as far (I'm guessing). To check the custard done-ness without opening the door give the door a hit and watch the wiggle of the pie. With time you should be good at seeing when it's ready so you're not overbaking out of frustration that it doesn't seem set up yet. It's a delicious pie though and dreadfully easy to make. If I had more time I would have tried Anne's vodka crust but that will have to wait for Thanksgiving proper I think.
Dessert number two was a Chocolate-Cranberry Torte. Friend Erin's boyfriend asked me for a good chocolate + cranberry / rasberry / coffee cake and so this one was one I found for them. They didn't use it and I couldn't believe it because it looked so darn good.
Chocolate-Cranberry Torte
The best part by a mile was the chocolate ganache topping. Worth your time to work into any thing possible. I'm actually thinking of doing another chocolate cake like maybe a flourless one just to work in the ganache!
In the trashy glory category, searching for how to spell ganache I came across this gem of a cookbook:
Twinkies Cookbook More Than 50 Inventive And Unexpected Recipes From Hostess
Featuring such classics as:
- Twinkie Sushi
- Twinkie Burrito
- Pigs in a Twinkie
Comments:
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I think the vodka pie crust is this year's no-knead bread:
http://smittenkitchen.com/2007/11/pie-crust-101/
THat link has a vodka pie crust recipe from cook's illustrated.
anne
http://smittenkitchen.com/2007/11/pie-crust-101/
THat link has a vodka pie crust recipe from cook's illustrated.
anne
Hi Anne,
I'm totally excited to try the vodka pie crust. It's going to happen in the next day or two. It's been hard to wait since you posted that link. I just ran out of time last week but I'm making pumpkin and maybe a eggnog-cranberry number so with more time on Thursday I'm totally going to try the crust.
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I'm totally excited to try the vodka pie crust. It's going to happen in the next day or two. It's been hard to wait since you posted that link. I just ran out of time last week but I'm making pumpkin and maybe a eggnog-cranberry number so with more time on Thursday I'm totally going to try the crust.
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