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Posts Tagged ‘Mardi Gras’

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.

 

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