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Sometimes after a long day you just need to treat yourself. And what better way to treat yourself than a dessert? And, some days, you just need a piece of pie.

Cream pie is a refreshing dessert for hot days or just long days. This pie is simply delicious. Best of all, it’s easy to prepare ahead of time. Despite the changes the last year has had for all of us, I know many of us feel busier than ever. Labor Day weekend is approaching and I welcome it with open arms. This is one of my favorite vacations to slow down and eat well.

Whatever your weekend plans, today’s recipe is something you can whip up to share or just enjoy at home. The pastry cream will amaze you. It is one of my favorite family traditions. I enjoyed today’s recipe with my family from all over the world in Italy, as well as relatives from Colorado, California and New York.

Don’t let the word pie intimidate you. Not so keen on making your own pie crust? Its good. There is no pie shame here. We were all in a hurry and had to save money. Just make sure you get a deep pie crust or rolled pie crust that can be molded against a pie plate. I recommend toasting the pie crust for a few minutes before putting the filling in for a more finished bite. Just prick the dough with a fork once it’s in the pie pan. This will allow air to escape from the pie and not fill your crust with bubbles.

There’s a reason cream pie is such a timeless classic. Today I’ve included a few ways to showcase it or keep it a little more traditional.

Good luck and enjoy it!

Butter crust

2 1/2 cups (12 1/2 ounces) all-purpose flour

1 tablespoon of granulated sugar

1 teaspoon of kosher salt

2 sticks (8 ounces) unsalted butter, cubed and very cold

1/2 cup very cold water, more as needed

To do by hand:

1. Combine flour, sugar and salt in a large mixing bowl.

2. Add the cubed butter to the flour mixture and cut it using a cookie cutter (rubbing it with your fingertips also works in a pinch). Continue to work the butter into the dough until the largest pieces of butter are between the diameter of a penny and a nickel.

3. Scrape the remaining butter-flour mixture from the cookie cutter and sprinkle with water.

Gently work the water into the dough with a rubber spatula or wooden spoon until it becomes a shaggy

but a relatively cohesive mass. Knead the dough with your hands (less than 10) so that it

forms a rough ball.

4. Divide the dough ball in half and flatten each half into a rough disc. Wrap each disc in plastic

wrap and refrigerate for at least an hour (this allows the water to completely hydrate the dough, making it a great

product more consistent and easier to deploy).

To make in a food processor:

1. In the bowl of a food processor, combine the flour, sugar and salt; pulse to combine. Add the butter and

stir until mixture resembles coarse crumbs with a few larger pieces remaining, about 10 seconds.

2. With the machine running, add approximately half of the water through the feed tube slowly and steadily.

flux; stop when the dough holds together without getting wet or sticky. Do not treat more than 30

seconds. Test by pressing a small amount of dough together; if it is still too crumbly, add a little more

water, one tablespoon at a time.

3. Divide the dough ball in half and flatten each half into a rough disc. Wrap each disc in plastic

wrap and refrigerate for at least an hour (this allows the water to completely hydrate the dough, making it a great

product more consistent and easier to deploy).

Country custard filling:

2 cups heavy cream or modified with parts milk, half and half or any mixture you have on hand.

4 eggs

2 ½ tablespoons of cornstarch

½ cup) sugar

2 tablespoons of butter

1 tablespoon of vanilla extract or the seeds of a vanilla bean

Zest of a lemon

Beat together cream and eggs. In a saucepan, combine the sugar and cornstarch. Turn the burner on to low heat and slowly stir in the milk and egg mixture. Don’t stop whipping for even a second, it will burn very quickly. Increase the heat to medium heat. Add the butter, vanilla bean and lemon zest. Continue to mix. You can gauge how warm and how well your filling is completed by how well the butter is melted. Keep stirring until the mixture begins to thicken. Immediately turn off the burner but continue to stir. Taste. Add more vanilla or zest if you prefer.

Once the mixture has thickened, remove the crust from the freezer and pour the filling into the crust. Let the pie cool slightly. Cover with plastic wrap and place in the refrigerator. Wait at least four hours for cooling or let sit overnight.

Babz Bourbon Sauce

Suggestions for Babz Bourbon sauce:

– Smothered on ice cream

-A dip for sliced ​​apples, pretzels or cookies.

-Layered on a cheesecake with fruit.

-Add 1 teaspoon of vanilla to sweeten the sauce.

-Add 1 teaspoon of salt for a sweet and salty effect.

-Bourbon doesn’t have to be the best.

Recipe:

3 cups packed brown sugar

1 ½ cup heavy whipping cream

1 shot of bourbon

Combine all the ingredients in a saucepan over medium heat with a wooden spoon. Do not leave the ingredients for too long as they will boil over a pot. Mix until all the ingredients have dissolved and begin to boil lightly. Immediately remove from heat. Let cool for a minute (the ingredients will thicken slightly). Pour over the dessert or place in a container in the refrigerator and keep.

Whipped cream

1 container of heavy whipping cream, (Cthe oar doubles in size when threshed.)

Using a mixer or water bottle (clear so you can see inside), a hand mixer, or even a hand mixer, beat on medium speed. If the bowl you are using is refrigerated, it will beat faster and easier. Beat just until stiff, soft peaks form. Don’t look away for long as it will whip quickly. When this happens, the cream curdles and turns into butter. If it’s really hot outside, cool the mixer you’re using.

Sweet whipped cream

For each cup of whipped cream, add one to two tablespoons of sugar and one teaspoon of vanilla extract. I also like the almond extract, bourbon and dry sherry. A little goes a long way, so start with ¼ teaspoon of these candies. Follow the directions above for the whipped cream.

Bay

Beat cream as indicated above until soft peaks form. Stir in the drained and crushed fresh berries. If they are not too liquid, the process will be easier. Remember that folding is a gentle, non-aggressive, forced step. The best choices for berries are strawberries, raspberries, blackberries, and blueberries.

Chocolate

Combine two tablespoons of sugar and two tablespoons of cocoa in a bowl (or use instant cocoa blend, 2 tablespoons). Add a cup of heavy whipping cream. Mix on low speed, beating until soft peaks start to form.

Rosettes

Beat heavy whipping cream (or one of the versions listed in today’s article except berries), until stiff peaks form; pour into a pastry bag with a decorative tip. Force the cream through the tip on a cake or dessert.

Coffee

Place 2 teaspoons of instant coffee powder and two tablespoons of sugar in a small bowl. Add a cup of heavy whipping cream. Mix on medium speed, beating until soft peaks form.

The recipe and photo used in today’s article are from Chef Babz’s kitchen ([email protected]).


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