Friday, November 26, 2010

Butterscotch Pie with Walnuts and Toffee

Now this pie is pure fat and sugar. So if you are watching your figure...your blood sugar..or anything this is definitely not for you...but boy oh boy it was yummy! And once a year...why not splurge!!!!! Now I would suggest if you are going to make this, to get two people to do it. I would have had a heck of a time trying to do this by myself so I enlisted Dave's help! It was definitely needed!!!

For the crust:

1/4 cu heavy cream
1/2 cup unsweetened cocoa powder, sifted
10 tbsp chilled unsalged butter, cut into 1/4 -inch cubes
10 tbsp powdered sugar
1 1/4 cups all-purpose flour
1 egg yolk
1/2 cup chopped walnuts, toasted

For the filling:

1 1/2 cups whole milk
6 tbsp cornstarch
1/2 tsp table salt
10 tbsp unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup golden syrup (if you can't find this, use corn syrup)
1/4 cup boiling water
4 egg yolks
1 tbsp whiskey (I used brandy)
1 tsp vanilla extract

For the topping:

1 cup heavy cream
1/4 cup powdered sugar, sifted
2 tsp whiskey (brandy)
1 skor bar (I couldn't find this so I used Heath crunchies)

Heat 1/4 cup heavy cream for the crust in a small saucepan over medium until it bubbles around edges of pan. Place cocoa powder in a bowl, stir in cream; set aside. Beat cubed butter and 10 tbsp powdered sugar in bowl of a stand mixer with a paddle attachment until smooth. Beat in cocoa mixture, half the flour, and 1 egg yolk until smooth. Beat in remaining flour just until combined. Shape dough into a disk, wrap in plastic wrap, and refrigerate at least 1 hour or overnight. Roll chilled dough on a lightly floured surface to 1/4 inch thick; transfer to a 9 - inch pie plate. trim overhang to 1 inch and roll edge under itself. Cover crust with plastic wrap and freeze 15 minutes. Preheat oven to 375 degrees. Place a piece of parchment paper or aluminum foil inside pie shell and fill with pie weights. Bake pie shell 25 - 30 minutes. Remove parchment and weights and bake the crust until crisp and dry, 5 - 10 minutes more; set aside. Sprinkle walnuts on bottom of crust.

Whisk together milk, cornstarch, and salt for slurry in a bowl; set aside. Brown 10 tbsp butter for the filling in a saute pan over medium heat, about 15 minutes. Add brown sugar and golden syrup; bring to a boil. Boil 3 minutes; whisk in boiling water until smooth, boil 1 minute more. Whisk slurry into sugar mixture and increase heat to medium-high. Cook, whisking constantly, until mixture comes to a boil, about 5 minutes; cook 1 minute more and remove from heat.

Drizzle 1 cup butterscotch into 4 egg yolks to temper, whisking constantly. Reduce heat to medium low and gradually whisk tempered mixture back into filling. Simmer filling 1 minute to thicken, whisking constantly; remove from heat. Stir in 1 tbsp whiskey and vanilla; pour filling into crust. Press plastic wrap onto filling to prevent a skin from forming. Cool to room temperature about 1 hour then chill overnight.

Beat heavy cream for the topping in a bowl with a hand mixer on medium to soft peaks. Add 1/4 cup powdered sugar and 2 tsp whiskey, beating until combined. Top pie with whipped cream and garnish with the Heath crunchies.

Roasted Brussel Sprouts

Now some of you may say "Ewww" to my next dish, but they were sooooo yummy!! I found this recipe in the Cuisine Magazine, but changed it up a bit. As soon as I said Brussel Sprouts, Dave said "Bacon?". Well the recipe didn't call for bacon so I added it. It also said to roast in the oven and since I had dressing, green bean casserole and rolls in the oven, PLUS the turkey, I had to improvise and actually fake roast them in cast iron pot on the stove, but they turned out so yummy I wanted to share them with you:

2 lbs brussel sprouts, trimmed and halved
1 tbsp, olive oil, salt and pepper
5 slices of maple bacon, chopped
1/4 cup minced shallots
8 oz mushrooms, sliced (if you have them)
½ cup of chicken stock or white wine
1 cup heavy cream

In a Dutch oven pot, cook the chopped bacon until crisp. Remove the bacon. Using the grease from the bacon (adding a bit of olive oil if you don’t have enough grease) add the shallots and garlic. Sauté till tender. Add the mushrooms and sauté till tender. Deglaze the pan with the chicken stock or the white wine. Add the Brussels sprouts and cook over medium heat until they are tender and start to become a golden brown. Mine were kinda large, so this took about 30 minutes.  Add the heavy cream bring to a boil. Salt and pepper to taste. It was heavenly! The sauce browned a bit..Yum!

Yummy Cheddar Cheese Biscuits

I tried out three new recipes this Thanksgiving and I wanted to share them with you all. I have a couple of pictures of them as well. Hope you enjoy the recipes. We did!!

2 1/2 cups Bisquick baking mix
1 cup Cheddar cheese

3/4 cup Whole milk

2 tablespoons Butter

1/8 teaspoon minced garlic

1/4 cup Butter

1/2 teaspoon minced garlic

1/2 teaspoon Dried parsley flakes

1 dash Salt

Preheat your oven to 400 degrees. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley fla

kes and salt. Brush this mixture over the tops of each unbaked biscuit. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm

Sunday, November 14, 2010

Italian Pot Roast

My parents sent me this recipe today and had it this evening. They said it was fantastic.

Chuck eye round, tied
2 tbsp tomatoes paste
1/2 cup tomatoes sauce
1/2 cup of water
1 sprig thyme
1 sprig rosemary
1 can diced tomatoes
1 cup red wine divided
1 onion diced
1 carrot chopped fine
1 stock of celery chopped
1 head garlic
1 lb mushrooms

Oven at 300. Dry meat and season well with salt and pepper, sear meat 8 to 10 minutes in a Dutch oven till well browned. Remove from pan and cook veg till soft. Cut the garlic in half and add to the pot add everything else except rosemary and only 1/2 cup of red wine. Cover the pot with tin foil and cover, roast till very tender about 3 hrs. Remove from pot and cover with foil. Skim fat from roast and add 1/2 cup of red wine and simmer for 12 min and add the sprig of rosemary and let cook for two minutes and remove it and the sprig of thyme.