Home Party Dessert Recipe
10/26/2014
Pumpkin Chocolate Tiramisu
4 egg yolks
1 1/4 sugar
2 cups pumpkin puree
2 cups mascarpone
1 1/2 cups heavy cream
4 sheets gelatin
1/4 brandy
2 cups espresso
(for cake)
2 cups all purpose flour
1 cup unsweetened cocoa
1 1/2 t baking soda
salt
1 1/2 cups buttermilk
2 t vanilla extract
1 3/4 cups granulated sugar
3/4 cups butter, softened
3 large eggs
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease two 10" rimed cake pans with waxed paper.
*Grease waxed paper; dust with cocoa, shaking out excess.
*On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 t salt.
*In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
*In large bowl, with mixer on low speed, beat sugar and butter until blended.
*Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
*Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
*Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
*Pour batter into prepared pans.
*Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
*Cool in pans on wire racks 10 minutes.
*Invert cakes onto racks to cool completely.
*Carefully remove and discard waxed paper.
*In the bowl of an electric mixer, whip the egg yolks on high speed with 3/4 cup of the sugar until the mixture is pale yellow and tripled volume.
*Add the pumpkin and mascarpone, and whip again until light, or almost 2 minutes on high speed.
*Transfer the pumpkin mixture to a large mixing bowl.
*Put the cream and 1/4 cup of the sugar into the bowl of the machine.
*Whip the cream until stiff peaks form, then fold the cream into the pumpkin mixture.
*Soak the gelatin sheets in cold water.
*Remove from the water and squeeze out the excess water.
*Cover with the brandy in a small saucepan and heat over a low flame just until the gelatin melts.
*Fold a small amount of the pumpkin cream mixture into the gelatin to temper it, then mix all the gelatin into the cream.
*Dissolve the remaining 1/4 cup sugar in the espresso.
*Place one cake on a serving plate, and soak that cake with half of the espresso.
*Pour half of the cream mixture on top of the espresso soaked cake.
*Place the second cake on top the cream.
*Soak that cake with the remaining espresso and top it with the rest of the cream.
*Wrap in plastic wrap and refrigerate at least overnight.
-serves 12 to 16-
4 egg yolks
1 1/4 sugar
2 cups pumpkin puree
2 cups mascarpone
1 1/2 cups heavy cream
4 sheets gelatin
1/4 brandy
2 cups espresso
(for cake)
2 cups all purpose flour
1 cup unsweetened cocoa
1 1/2 t baking soda
salt
1 1/2 cups buttermilk
2 t vanilla extract
1 3/4 cups granulated sugar
3/4 cups butter, softened
3 large eggs
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease two 10" rimed cake pans with waxed paper.
*Grease waxed paper; dust with cocoa, shaking out excess.
*On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 t salt.
*In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
*In large bowl, with mixer on low speed, beat sugar and butter until blended.
*Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
*Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
*Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
*Pour batter into prepared pans.
*Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
*Cool in pans on wire racks 10 minutes.
*Invert cakes onto racks to cool completely.
*Carefully remove and discard waxed paper.
*In the bowl of an electric mixer, whip the egg yolks on high speed with 3/4 cup of the sugar until the mixture is pale yellow and tripled volume.
*Add the pumpkin and mascarpone, and whip again until light, or almost 2 minutes on high speed.
*Transfer the pumpkin mixture to a large mixing bowl.
*Put the cream and 1/4 cup of the sugar into the bowl of the machine.
*Whip the cream until stiff peaks form, then fold the cream into the pumpkin mixture.
*Soak the gelatin sheets in cold water.
*Remove from the water and squeeze out the excess water.
*Cover with the brandy in a small saucepan and heat over a low flame just until the gelatin melts.
*Fold a small amount of the pumpkin cream mixture into the gelatin to temper it, then mix all the gelatin into the cream.
*Dissolve the remaining 1/4 cup sugar in the espresso.
*Place one cake on a serving plate, and soak that cake with half of the espresso.
*Pour half of the cream mixture on top of the espresso soaked cake.
*Place the second cake on top the cream.
*Soak that cake with the remaining espresso and top it with the rest of the cream.
*Wrap in plastic wrap and refrigerate at least overnight.
-serves 12 to 16-
Labels: Chocolate Tiramisu recipe, Pumpkin Chocolate Tiramisu recipe, Pumpkin Tiramisu recipe, Tiramisu recipe
10/11/2014
Chocolate Pumpkin Tart
(Crust)
1/2 cup sugar
1 cup pistachios, toasted
4 T cocoa powder
1 cup all purpose flour
1/2 t kosher salt
6 T unsalted butter
(Filling)
6 T unsalted butter
1 small sugar pumpkin (about 2.5 lbs), peeled and diced
4 T dark rum
7 egg yolks
3/4 cup firmly packed dark brown sugar
3/4 cup creme fraiche
1/4 cup maple syrup
1/4 cup all purpose flour
2 t ground cinnamon
2 t ground ginger
1/2 t ground nutmeg
1 t ground allspice
1/4 t ground clove
1/2 t kosher salt
2 t vanilla extract
1 t lemon juice
1 cup chopped chocolate or chocolate chips
1 T corn syrup
>how to make<
(Crust)
*Preheat the oven to 325 degrees.
*Place the sugar and pistachios in the bowl of a food processor and pulverize until the nuts are coarsely ground.
*Remove half the nuts and reserve, then continue to process the remaining nuts and sugar until the mixture is finely ground and sandy.
*Add the cocoa powder, flour, salt, and butter and pulse until combined.
*Add the reserved nuts back in and pulse two or three times.
*Divide the mixture, and pat into the bottom of two 9" tart pans.
*Bake for 35 to 40 minutes, or until firm.
*Allow to cool on a wire rack for about 20 minutes.
(Filling)
*Increase the oven temperature to 350 degrees.
*Melt the butter with a pinch of salt in a small saucepan over low heat, then toss with the diced pumpkin in a bowl.
*spread out on a baking sheet and roast for 20 to 25 minutes, or until completely soft.
*Scrape the pumpkin mixture into a blender and puree until smooth.
*Pour into a bowl and allow to cool to at least room temperature; you can put the mixture in the fridge to hurry things along if you like.
*If you want the texture perfectly silky, pass through a tamis or other fine mesh sieve.
*Measure out 1.5 cups of the puree and whisk in the rum, egg yolks, brown sugar, creme fraiche, maple syrup, flour, cinnamon, ginger, and nutmeg, allspice, clove, salt, vanilla, and lemon juice. Reserve.
*Decrease the oven temperature to 300 degrees.
*Combine the chocolate and corn syrup in a double boiler and melt over medium heat.
*Divide the mixture in half, then spread over the cooled crusts, leaving a 1/2" border all the way around the edges to prevent the chocolate from burning.
*Place the tart pans on baking sheets.
*Divide the pumpkin mixture in half, then pour over the chocolate on each tart and smooth the tops.
*Bake for 45 minutes to 1 hour (rotate the baking sheets after 30 minutes), or until the centers are set.
-makes two 9" tarts-
Note: I found this recipe in "Ethan Stowell's New Italian Kitchen".
(Crust)
1/2 cup sugar
1 cup pistachios, toasted
4 T cocoa powder
1 cup all purpose flour
1/2 t kosher salt
6 T unsalted butter
(Filling)
6 T unsalted butter
1 small sugar pumpkin (about 2.5 lbs), peeled and diced
4 T dark rum
7 egg yolks
3/4 cup firmly packed dark brown sugar
3/4 cup creme fraiche
1/4 cup maple syrup
1/4 cup all purpose flour
2 t ground cinnamon
2 t ground ginger
1/2 t ground nutmeg
1 t ground allspice
1/4 t ground clove
1/2 t kosher salt
2 t vanilla extract
1 t lemon juice
1 cup chopped chocolate or chocolate chips
1 T corn syrup
>how to make<
(Crust)
*Preheat the oven to 325 degrees.
*Place the sugar and pistachios in the bowl of a food processor and pulverize until the nuts are coarsely ground.
*Remove half the nuts and reserve, then continue to process the remaining nuts and sugar until the mixture is finely ground and sandy.
*Add the cocoa powder, flour, salt, and butter and pulse until combined.
*Add the reserved nuts back in and pulse two or three times.
*Divide the mixture, and pat into the bottom of two 9" tart pans.
*Bake for 35 to 40 minutes, or until firm.
*Allow to cool on a wire rack for about 20 minutes.
(Filling)
*Increase the oven temperature to 350 degrees.
*Melt the butter with a pinch of salt in a small saucepan over low heat, then toss with the diced pumpkin in a bowl.
*spread out on a baking sheet and roast for 20 to 25 minutes, or until completely soft.
*Scrape the pumpkin mixture into a blender and puree until smooth.
*Pour into a bowl and allow to cool to at least room temperature; you can put the mixture in the fridge to hurry things along if you like.
*If you want the texture perfectly silky, pass through a tamis or other fine mesh sieve.
*Measure out 1.5 cups of the puree and whisk in the rum, egg yolks, brown sugar, creme fraiche, maple syrup, flour, cinnamon, ginger, and nutmeg, allspice, clove, salt, vanilla, and lemon juice. Reserve.
*Decrease the oven temperature to 300 degrees.
*Combine the chocolate and corn syrup in a double boiler and melt over medium heat.
*Divide the mixture in half, then spread over the cooled crusts, leaving a 1/2" border all the way around the edges to prevent the chocolate from burning.
*Place the tart pans on baking sheets.
*Divide the pumpkin mixture in half, then pour over the chocolate on each tart and smooth the tops.
*Bake for 45 minutes to 1 hour (rotate the baking sheets after 30 minutes), or until the centers are set.
-makes two 9" tarts-
Note: I found this recipe in "Ethan Stowell's New Italian Kitchen".
Labels: Chocolate Pumpkin Tart recipe, pumpkin tart recipe, tart recipe
