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316/365 – Pumpkin Pie with Bourbon Maple Image
djwtwo How can we at least not yet one or two times per football season, we had more than my grandmother today, this afternoon, watch a scary game and dinner patriots. Nothing fancy, just a mass of meat, mashed potatoes, vegetables and desserts. Yes, meatloaf. I love meatloaf. And served in the cafeteria at the office this week, but with rice on the side and not puree (which is simply not true ), so I had decided something envie.Deux my usual “Deputy Chief” that we make a pumpkin pie for dessert, so this is what I came up with. It is a basic pumpkin pie, but exchanged with a little sugar syrup and vanilla bourbon exchanged for some. Garnish with a little brown sugar whipped cream, and got a few shots in (in certain lights I have a front-end) before table.J like the composition here, but something gives me a little about it. I do not think it would completely cover the butcher block ISO runners in the top corners, but I can not put my finger into the dessus.Recette dessous.Nikon D7000 w / Nikkor 18-200mm @ 46mm, 1/250s @ ƒ/6.7, 100 SB-700 A 85mm zoom camera left, shoot 1/8 power through white umbrella. Second, SB-700 crashed into the ceiling, zoom 120 mm, 1/2 power. White white reflector on the right side of the stage (I do not know if it really something, though.) In remote and some minor color corrections Aperture. Ingredients crust 6 g of flour, while TBL Usage1. sucre1 / 2 c. Salt kasher1 ounces shortening végétal3 ounces cold butter (3/4 stick) 1 1/2 oz glacée1 water 1/2 oz. Can fill ounces bourbon cold 15 1/2 mashed citrouille1 / 4 c. Maple syrup (preferably Grade B) 3/4 c. Sugar granulé1 / 2 c. cannelle1 / 2 c. Ginger powder1 / 4 tsp. Fresh nutmeg râpée1 / 8 tsp. Cloves moulu1 / 2 c. Salt kasher1 c. lait3 / 4 c. tbl cream épaisse4 high oeufs2. bourbon cream 1 c. Cream froid2-3 comp. brown clair1 / 4 c. crème1 c. extract vanilleItinéraire Early crust. Flour, sugar and salt in the bowl of a food processor with the shortening and 1/3 of the butter mixture until. Consistency of coarse sand Cut the remaining butter into 1/4 “cubes, add to the bowl, and another pulse 6-8 times until you are left with pieces the size of peas. Transmission Bowl and the gradual integration of Bourbon and water to a sprinkler tablespoons little at a time, stirring to distribute. When the dough holds together when you squeeze the disk shape, wrap in plastic wrap and safe for your oven to 350 ° heure.Préchauffez refrigerator cooled F.Mettre Now dough well floured work surface and roll a circle large enough to a cake plate 9 “line. Transfer to a cake pan, pinch edges and anchor the soil with a fork, prick several times. Look in freezer for 5 minutes, then remove the line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the pie weights and parchment and bake for 20 minutes, until golden brown and the bottoms humide.Alors bake the crust, prepare the package. Place the pumpkin puree, maple syrup, sugar, salt and spices in a medium saucepan and cook over medium heat until they shine, avoid 10-15 minutes, stirring frequently, burning. In another bowl, milk, cream, eggs and bourbon and whisk to combine well. Date Whisk the pumpkin mixture into the hot cream beat one tablespoon at a time to about half, and then the rest of the pumpkin until the dough is ready lisse.Lorsque, immediately turn the oven http://farm5.staticflickr.com/4018/4490564667_0a7af198a3.jpg° F.Verser fill crust is still hot, and bake at http://farm5.staticflickr.com/4018/4490564667_0a7af198a3.jpg° F. Bake for 10 minutes, then reduce oven temperature to 300 ° F and bake until firm but still slightly wobbly in the center, 30-40 minutes. The filling should reach a temperature of about 170 ° F-175 ° C. Remove from oven and a goal to. Heures.Au the room temperature for 4-5 before serving fresh cream, cream brown sugar Place the cream and sugar in a bowl of cold metal. I prefer my cream a little less sweet, but you can only go to 3 or 4 tablespoons of sugar, if you like sweet. Beat on medium to high speed until the mixer tracks in the cream, then the vanilla cream and vinegar. Beat at medium height (no more time, or you’ll end up with butter, brown sugar.) Slices of cake served with a generous amount of whipped cream.

– Sweet Potato Pie
image < a href = “http://www.flickr.com/photos/88955553@N00/4490564667″> nettsu First Larry wanted pumpkin pie – but the ( mainly) Australian supermarkets do not sell canned pumpkin, so he asked Sweet Potato Pie (only mistake I made was that I left the rum) Ingrédients2 soft medium potatoes (about 1 1/4 lb) 2.1 stick (1/4 cup) butter, milk cup sugar saléDe tasse3 4.3 / 4 entier3 oeufs1 tablespoon vanilla sugar Café1 / 2 teaspoon coffee cannelle1 / 4 teaspoon freshly grated nutmeg râpée1 / 4 teaspoon SEL1 poucesméthode tablespoons rum foncé1 flour all uncooked pie crust Usage1 9: Preheat oven to 350 ° F.Piquer sweet potatoes with a fork and roast them on a baking dish in center of oven until tender, about 1 1/4 hours. Ambiante.Augmenter fresh from the oven to http://farm5.staticflickr.com/4018/4490564667_0a7af198a3.jpg° F enter and place a shallow pan in inférieur.Scoop basket meat and potatoes into a bowl and discard the skin. Mash the sweet potatoes with a fork until smooth. Melt the butter in a small saucepan and add the sugar. Add the melted butter mixture to the sweet potatoes with milk and eggs and beat stir with a whisk until smooth. Whisk in remaining ingredients (the filling is very fluid). Pour the filling into the bottom of the cake pan gently heated tarte.Transférer shoes bake flat on the bottom rack of the oven until the filling is just set, about 40 minutes. Transfer the cake to a wire support refroidir.source epicurious.com

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