Guest guest Posted March 15, 1999 Report Share Posted March 15, 1999 * Exported from MasterCook * Pear Pie With Walnut Crust Recipe By : Adapted from " Still Life With Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Pies And Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** A little softened butter for the pan 2 cups walnuts 1/2 cup unbleached white flour 3 tablespoons brown sugar -- (packed) 1/4 teaspoon salt 1/4 teaspoon cinnamon 3 tablespoons water -- (as needed) , About ***FILLING*** 5 average-sized firm ripe pears -- (5 to 6) 2 tablespoons unbleached white flour 3/4 teaspoon cinnamon 3 tablespoons brown sugar -- (packed) (or more to taste) Grated zest of 1 lemon 1 tablespoon fresh lemon juice A pinch of salt Preparation time: 35 minutes of work, plus 35 minutes to bake Yield: One 9- or 10-inch pie A cross between a pie and a tart, this dessert is especially wonderful if served slightly warm, with lightly sweetened whipped cream or vanilla ice cream. D'Anjou, Comice, or Bartlett pears work best in here. You can use Bosc, but they cook down less, and will remain quite firm even after being baked. If you like a combination of textures, try mixing 1 or 2 Bosc pears with a softer variety. The crust can be made several days in advance. Wrap it in a sealed plastic bag and store in the refrigerator. Crust: 1) Generously grease a 9- or 10-inch pie pan with butter. 2) Place the walnuts plus 1/4 cup of the flour in a food processor with the steel blade attachment - or a blender. Pulse on and off until the nuts are ground to a fine meal. (If using a blender, grind the nuts in 3 or 4 batches rather than all at once.) 3) Transfer the walnuts to a bowl, and add the remaining flour along with the sugar, salt, and cinnamon. Mix with a fork until uniformly blended. 4) Add water 1 tablespoon at a time, mixing after each addition, until the dough holds together when squeezed. (Add just enough water to enable the dough to adhere, but not so much that it becomes sticky.) 5) Use your hands to press the dough evenly into the bottom and sides of the buttered pie pan. Set aside while you make the filling. Filling: 1) Preheat oven to 375øF. 2) Peel and slice the pears, and place them in a medium-sized bowl. Gradually sprinkle in the flour as you toss the slices gently. 3) Add cinnamon, sugar, lemon zest and juice, and salt. Stir gently. 4) Spread the filling into the unbaked crust. Bake for 35 minutes. 5) Serve the pie warm, with vanilla ice cream or lightly-sweetened whipped cream on the side. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Mousse With Gingersnap Crumbs Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Desserts Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces boxed soft silken tofu 1/2 cup maple syrup 1 teaspoon lemon zest 1/4 cup fresh lemon juice 1 1/2 teaspoons vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger A pinch of ground cloves A pinch of salt 29 ounces canned solid-pack pumpkin 8 gingersnaps -- (2-inch diameter), crushed with a rolling pin Preparation time: 10 minutes, plus time to chill Yield: About 6 servings Mostly pure pumpkin, and highly seasoned with lemon, maple, and sweet spices, this vegan mousse is lightened by the presence of whipped silken tofu. The tofu is utterly neutral in flavor, but adds a wonderful creamy texture, as well as a big hit of protein. 1) Place everything except the pumpkin and the gingersnaps in a blender, and pur‚e until smooth. 2) Add half the pumpkin, and pur‚e again. Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy. 3) Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs. Serve immediately, so the crumbs won't turn soggy. CONVENIENCE NOTES: You can substitute cooked squash or sweet potato for the pumpkin. This keeps well for up to a week, if stored in a tightly covered container in the refrigerator. Don't add the gingersnap crumbs until the very last minute - they don't stay crisp for long. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Mousse Recipe By : Adapted from " The Enchanted Broccoli Forest " Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced strawberries 6 tablespoons cornstarch 2/3 cup sugar 1/2 cup fresh lemon juice 1 teaspoon grated lemon zest 1 cup whipped cream or yogurt (make sure it is cold) Preparation time: 20 minutes, plus time to chill Yield: 4 to 6 servings Note: You can use fresh or frozen/defrosted strawberries with equally fine results. 1) Place the strawberries in a medium-sized saucepan. Cover and cook over medium heat for 5 to 8 minutes until it looks like soup. Set aside. 2) In another saucepan, combine cornstarch, sugar, and lemon juice. Whisk until uniform. 3) Add the hot strawberry mixture to the second saucepan, whisking constantly. Cook over medium heat, stirring constantly until thick. This should take about 5 minutes. Stir in the lemon zest. 4) Transfer to a bowl and cool to room temperature. Puree until smooth in a food processor or blender and return to the bowl. Chill until cold. 5) Fold in the cold whipped cream or yogurt, and serve. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tart: Grapefruit-Lime Filling In A Walnut-Pecan Shortbread Recipe By : Adapted from " Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***WALNUT PECAN CRUST*** 1/2 cup butter -- softened (1 stick) 1/3 cup sugar 1/4 cup ground pecans 1/4 cup ground walnuts 1 cup unbleached white flour (plus extra for rolling the dough) 1/4 teaspoon salt GRAPEFRUIT-LIME FILLING 4 egg yolks 1/2 cup sugar 3 tablespoons unbleached white flour 2 teaspoons minced lime zest 2 teaspoons minced grapefruit zest 2/3 cup fresh grapefruit juice 1/2 cup fresh lime juice 1 cup pink grapefruit sections Preparation time: 1 hour, plus time for both the crust and the filling to cool (35 minutes of actual work) Yield: 5 to 6 servings Attention grapefruit lovers! This might just be the dessert you've been waiting for. FOR YOUR CONVENIENCE: Grind the nuts in a food processor or blender with a series of short pulses, so they turn into a fine powder, rather than nut butter. Bake and cool the crust first, then cook the filling and let it cool. (All of this can be done well ahead of time.) Assemble the tart shortly before serving. WALNUT PECAN CRUST: 1.Preheat the oven to 375ºF. Have ready a 9-inch springform tart pan. 2.Place the butter and sugar in a large mixing bowl. Cream together at high speed with an electric mixer, then stir in the nuts. 3.Add flour and salt. Use a spoon to mix the dough first, and then use your hands, if necessary, working quickly. Mix until all the ingredients are combined and the dough holds together. (Don't overhandle it.) 4.Flour a clean, dry surface. Roll out the dough between 2 sheets of plastic wrap into an 11- to 12-inch circle about 1/4 inch thick. 5.Remove the top sheet of plastic, and use the other as a helper to flip the crust into the tart pan. Press the dough down and ease it into the corners. Prick the dough all over with a fork. 6.Bake in the middle of the oven for 20 to 25 minutes, or until it is deeply golden all over. Cool completely before filling. GRAPEFRUIT-LIME FILLING 1.Combine the egg yolks, sugar, flour, and zests in a heavy saucepan. Pour in the juices, whisk thoroughly, and bring to a boil over medium heat. Boil gently for 2 minutes, whisking frequently. Remove from heat, and set aside to cool to room temperature. 2.Spoon the room-temperature filling into the cooled crust, and spread it in place. 3.Shortly before serving, arrange the grapefruit sections over the top in a lovely pattern. To serve, remove the rim from the tart pan, place the tart on an elegant plate, and bring it to the table to receive admiration. Then cut into wedges and dig in. Converted by MC_Buster. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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