Feeds:
Posts
Comments

Posts Tagged ‘decadent’

BourbonStreetMudPie_1

We had another Progressive Dinner a short time ago and because it was in such close proximity to Mardi Gras, we decided it would be a perfect theme! JT and I had dessert so I experimented with King’s Cake, a brioche style pastry roll with pecans and sugar, decorated with yellow, green and purple sanding sugars, but honestly it tasted like breakfast to me and not dessert (sorry Southerners), so back to the drawing board I went. JT suggested Mississippi Mud Pie and after a little research I agreed. Definitely decadent enough for a Mardi Gras dessert and it can be classed up, restaurant style. I found a delightful warm chocolate tart recipe on Anna Olson’s website and altered it a bit to include some of the warm spices reminiscent of King’s Cake. OK, I am fully aware that mud pie is usually made from ice cream and whipped cream, but hey, I’m taking artistic licence!

This was our 9th progressive dinner, we’ve been having them since 2012! It’s the BEST group of neighbours and everyone gives it their all to make the evening fantastic, which often lasts until the wee hours of the morning…

Here is the menu from this time around, everything was incredibly DELICIOUS!

House #1 Appetizers:

  • Spicy Cajun Shrimp
  • Fried Andouille Sausage
  • Crab Cakes

House #2 Main Course:

  • Blackened Chicken Thighs
  • Corn Maque Choux
  • Rice and Beans

House #3 Dessert:

  • Bourbon Street Mud Pie with Bourbon Whipped Cream
  • Limoncello
  • Late night snack: homemade potato chips with sour cream (Greek yogurt) and onion dip
BoubonStMudPie_2687

It’s a tasty, chocolate tart.

Bourbon Street Mud Pie

Makes 8 servings of 10 cm or 4 inch mini tarts. Original recipe can be found here.

Ingredients for the pastry:

  • 1/2 cup unsalted butter, at room temperature
  • 80 g icing sugar, sifted
  • 3 large egg yolks
  • 160 g cake & pastry flour
  • 24 g Dutch Process cocoa powder
  • 20 g cornstarch
  • 1/4 tsp salt
  • 1 tsp bourbon

Directions for the pastry:

  1. Cream the icing sugar and butter until smooth, then add the yolks and bourbon all at once and beat until fully encorporated.
  2. Sift the dry ingredients (flour, cocoa powder, cornstarch and salt) into the butter mixture and stir by hand until evenly combined. The dough is much looser than most pastries. Shape the dough into a disc, wrap and freeze for 30 minutes.
  3. Roll out the dough between two sheets of parchment until just less than 2mm (¼” thick). Cut circles of the pastry to line eight 10 cm (4-inch) fluted tart shells with a  removable bottom, pressing the dough into the shells and trimming away any excess. If the dough softens, just pop it back into the freezer to harden up for a few minutes. Prick the pastry with a fork. Chill the tart shells for at least 20 minutes.
  4. Preheat the oven to 350°F. Place the chilled tart shells onto a baking sheet and bake them for about 15-18minutes, until you see that the pastry has an even, dull finish. Allow to cool while preparing the filling.

Ingredients for the filling:

  1. 3 large egg separated
  2. 112 g sugar, divided
  3. 1 tsp finely grated orange zest
  4. 1 tsp cinnamon
  5. 1 tsp vanilla extract
  6. 12 g Dutch Process cocoa powder, sifted
  7. 86 g bittersweet chocolate, melted (but still warm)
  8. 30 bourbon

Directions for the filling:

  1. Whip the remaining 3 egg whites until foamy then slowly add ¼ cup of the sugar and continue whipping on high speed until the whites hold a soft peak. Set aside.
  2. Whip the 3 egg yolks with the remaining ¼ cup (112 g) of sugar, the vanilla and orange zest until pale and thick. Fold in the egg whites and gently whisk in the cocoa powder, melted chocolate and bourbon. You may refrigerate this overnight (I did for 1 night and 1 full day and it was fine).
  3. Pour the filling into the cooled tart shells and bake for about 8-12 minutes at 350°F until the tarts just begin to lose their shine around the edges, but the centre is still dark and glossy. Allow the tarts to cool 2 minutes, before carefully removing them from their shells to serve warm or allow to come to room temperature. Serve with whipped cream.
BourbonStreetMudPie

You may have noticed that this one has ganache on top…we determined was a bit excessive as it’s a very chocolatey tarte.

BoubonStMudPie_3 copy

This was my first try for a friend’s dinner but it turned out way too rich.

 

Read Full Post »

CrackPie_Blog1

I forgot to take powdered sugar to the cottage to decorate the top.

It’s not what you think. At the very least, it’s not the crack that Toronto has become famous for (didn’t you know?). It’s the other crack that Chef David Chang and Christina Tosi’s Milkbar in NYC that has this crack elevated to the highest of honors, it’s Crack Pie. If you have never heard of Crack Pie, it’s a decadent combination of butter, sugars (brown and white), eggs and oats. It’s incredibly rich and moreish. But I warn you, a slice of this pie will cost you dearly (and I’m not even going to talk about the $44 price tag for whole pie sold at Milkbar in NYC). Is it worth it? The calories and the time to make it? I’ll let you be the judge. If you ask me if I’ll make it again, I’m going to say probably not. It’s not that it wasn’t good, that it was, but there are a lot of other desserts that are equally as good without being as caloric (Bon Appetite’s recipe details the nutritional facts as: 1 slice (a pie serves 12 people) 350.8 Calories,  53.8 g Fat (21.0 g Saturated Fat)). Some of my dear readers will swoon over this recipe and some will be appalled because it’s not something that generally fits into this blog. To those who are appalled I apologize, it’s not often I make something so outlandishly bad for you. To those who swoon, tread lightly, it is as dangerous as the illegal kind (crack, that is!)

I cannot take credit for this pie on my radar because it was my dear fellow blogger Lorraine, over at Not Quite Nigella who introduced me to it in June last year. It was part of the Daring Bakers Challenge (I do not participate) but I saw it pop up all over the place in the blogs I follow. I filed this recipe in a spot I file many recipes that are not as healthy, most likely never to be made, but we were at a fund raiser for one of the Photographer’s wives who was doing a hike to Machu Picchu to raise money for breast cancer research and awareness and one of the food stylists made Crack Pie (she made it in a slab and cut it into tiny squares). I knew I had to try it. JT loved it, so when we had my nephew over for dinner in late August, I took the plunge and made it.

CrackPie_Blog2

If I had to describe this pie, it’s like a decadent blondie.

Momofuku’s Crack Pie

Makes 1 pie about 25 cm diameter

Ingredients for Oat Cookie Crust:

  • 9 tbsp unsalted butter at room temperature, divided (6 & 3 tbsp)
  • 5 1/2 tbsp packed light brown sugar, divided (4 & 1½ tbsp)
  • 2 tbsp white sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 teaspoon baking soda
  • 1/4 tsp salt

Directions for oatmeal cookie crust:

  1. Pre-heat the oven to 350° F (180° C). Line a 13″ x 9″ sheet with parchment and spray lightly with cooking spray.
  2. Using a mixer, beat  6 tbsp butter with 4 tbsp brown sugar and white sugar until light and fluffy (about 2-3 minutes).
  3. Add the egg and beat again until pale and fluffy, about 1 minute.
  4. Fold in the oats, flour, baking powder, baking soda, and salt and stir until well blended.
  5. Turn out the oat mixture into prepared baking pan and press out evenly to edges of pan or close enough.
  6. Bake until lightly golden about 18 minutes.
  7. Lift parchment with cookie onto a wire rack and cool completely, about an hour.
  8. Once cool, crumble the cookie into a large bowl and add the remaining 3 tbsp (45 gm) butter and 1-1/2 tbsp brown sugar and mix well until the mixture is moist and will stick together when pressed between your fingers (think graham cracker crust).
  9. Pour the cookie crust mixture to a 25 cm spring-form pan and press into the bottom and sides using your fingers and/or anything that will press it firmly. Set aside.

Ingredients for filling:

  • 3/4 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 tbsp dry milk powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 6 1/2 tbsp table cream (recipe called for whipping cream but I had table cream on hand so I used it instead)
  • 4 large egg yolks
  • 1 tsp pure vanilla extract
  • (Powdered sugar for dusting) – I forgot

Directions for filling:

  1. Preheat to  350° F (180° C). Spray a 25 cm spring-form pan with baking spray.
  2. Whisk sugars, milk powder, and salt together in a medium bowl and add melted butter and whisk until blended.
  3. Add the cream, egg yolks and vanilla and whisk until well blended.
  4. Pour the filling into the crust.
  5. Bake for 30 minutes (filling might bubble up) then reduce oven temperature to 325° F (160°C) and continue to bake until filling is golden on top and set around edges (20 minutes longer).
  6. Cool pie completely on a wire rack. Chill uncovered overnight. Carefully glide a knife around the edges to loosen and remove the sides of the spring-form pan and slide the sides off. Position on a serving plate.
  7. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges. Serve cold with a drizzle of caramel and a dollop of whipped cream.
CrackPie_Blog3

Would you like some crack with that?

Read Full Post »

%d bloggers like this: