Recipes from professional Chef Tallyrand:
PUMPKIN
PIE ESCOFFIER
Happy
Halloween everyone! Tallyrand this week has decided
to give you a recipe for that delectable of desserts
- pumpkin pie. Now those American visitors to this website
will know how to make this already, but those non US
residents out there, might have only ever seen it in
the movies, on TV etc.
If
you have never tried pumpkin pie before, please, please
do so . . . it is simplicity itself. It may seem a strange
dish if you have only ever had pumpkin as a vegetable
with your meats, but take it from me it's a wonderful
dessert! (I have two pumpkin pies chilling in my refrigerator
as I type . . . I baked them at midnight last night:
Oct 27th)
I
really was torn this week for what recipe to post as
today, Saturday 28th October, marks the birthday of
the greatest of chefs, the master himself; Auguste Escoffier,
born in 1846 in Villeneuve, France. But I am sure even
he would be happy with this dessert, so I have named
this recipe after him and in my making of it used only
freshly ground spices. If you can grind or grate your
own spices for any recipe, it is so worth it. They give
such a richness and depth of flavour, if I need a spice
mix for Indian dishes etc I use an old electric coffee
grinder! But be careful you don't get it confused .
. . or you will end up with some weird tasting coffees!
If
you are unsure about blind baking pastry cases or want
to know why, how etc then check out my cooking tips
section this week. Where you will also find a quick
(and they don't come any easier) recipe for a pastry
. . . two recipes for the price of one this week? Its
Hub-UK's
and Tallyrand's Halloween special to you!
Happy
birthday Escoffier and Happy haunting everyone!!!!
Ingredients
for pumpkin pie
| Pumpkin
puree |
400
|
|
ml |
| Egg
yolks |
1
|
|
pc |
| Eggs |
3
|
|
pc |
| Cream |
300
|
|
ml |
| Sugar |
100
|
|
gm |
| Dark
brown sugar |
50
|
|
gm |
| Cinnamon |
1
|
|
tsp |
| Ginger |
1
|
|
tsp |
| Nutmeg |
½
|
|
tsp |
| Cloves |
¼
|
|
tsp |
| Salt |
½
|
|
tsp |
| Blind
pastry case |
1
|
|
pc |
How
to make pumpkin
pie
- Preheat
the oven 170°C
- Whisk
together the egg, cream and sugars and spices
- Whisk
in thoroughly the pumpkin in small amounts at a time
- Warm
the pie crust in the oven until it is hot to the touch
- Pour
the pumpkin mixture into the crust and bake until
the centre of the filling is set, approx. 35 to 45
minutes
- Let
cool completely on a rack, then refrigerate for up
to 1 day
- Serve
the pumpkin pie chilled or at room temperatur
Chef's
Tip for pumpkin pie
Serve
pumpkin pie chilled or at room temperature with lashings
of whipped cream and a little raspberry puree
| Legend: |
|
|
|
| |
lt |
=
|
litres |
| |
ml |
=
|
millelitres |
| |
kg |
=
|
kilograms |
| |
gm |
=
|
grams |
| |
tsp |
=
|
teaspoon |
| |
tbs |
=
|
tablespoon |
| |
sq |
=
|
sufficient
quantity (add to taste) |
| |
pc |
=
|
piece,
meaning a whole one of |
Enjoy
your pumpkin pie and bon appetit . . . . .
Published
30 October 2000
|
