Holidays coming fast and we're looking over dessert recipes. Tiramisu: Does anyone have a recommendation for a coffee to use with the ladyfingers that can hold its own with the marscapone and the zabaglione? Two cups of espresso or strong drip are needed. Is there a primo ladyfinger that can soak up the coffee without getting mushy? We've used Balocco and Forno Bonomi brands of saviordi before with fair results. Looking for that great balance of coffee, cream and liquor. Any recipes, reviews of products welcome. Pecan pie: Who has a recipe for a great pie with loads of pecans and not a lot of sugary filler? Jim G. in Alabama, you must have a recipe. What coffee is great match with the pie? Bob Hayes San Francisco -- ----------------------------------------------------- Click here for Free Video!!http://www.gohip.com/free_video/
On Nov 9, 2003, at 2:32 AM, Robert Hayes wrote: <Snip> The filling for pecan pie is made by mixing syrup and eggs. One of the desirable qualities in a pecan pie is a crunchy texture that is formed when the thin layer of this mixture that remains on the pecans that rise to the top of the pie are cooked to the point that it is throughly dry and browned. The remaining egg-syrup mixture that remains moist but thick is essentially sweet cooked beaten eggs. The contrasting textures between the upper pecan crust and the soft middle is one of the things that makes the pecan pie a unique eating experience. However, reducing the syrup content reduces the crunch in the top so you cannot make a low sugar content pecan pie and have it turn out right. One thing found in most recipes that enhances the sweetness is vanilla. simply removing the vanilla from a traditional recipe will reduce the taste of sweetness but will not reduce the sugar content if diet is your concern. Most recipes call for about 1 cup of syrup and 1/4 to 1/2 cup sugar mixed with two beaten eggs. If you use three egg whites instead of two whole eggs, increase the syrup by 1/4 cup and leave the sugar out you will get a somewhat less sweet pie but still have a crunchy top. Other ways to reduce sweetness is to not only leave the vanilla out but replace it with cider vinegar. Also using a mixture of 1/3 maple syrup and 2/3 light corn syrup produces less of a sugar taste. Here is a non-traditional chocolate pecan pie that my family always asks for: Start with an unbaked 9-inch pie crust. In one bowl put 1-1/4 to 1-1/2 cups of chopped or broken pecan pieces - halves may look better but they don't get crisp - in one bowl. Melt two ounces of bitter chocolate over a double boiler. In another bowl beat two eggs or three egg whites and 1-1/4 cups of light corn syrup with 1/4 teaspoon of salt. Pour about 1/3 of this mixture over the pecans and mix to cover the pecan pieces. Add the melted chocolate to the remaining egg/syrup mixture and mix well. Pour the egg/syrup/chocolate mixture into the pie crust and spoon the pecan mixture around in clumps. Bake at 375 F for about one hour. The top should be lightly browned. Jim Gundlach
Robert Hayes wrote: <Snip> From the Sweet Inspirations Cookbook (Diabetic) Ingredients: 1 Basic pie crust, bottom Filling 1 3/4 cup Pecans 1 tbsp Cinnamon 1/2 tbsp Salt 1 tbsp Vanilla extract 3/4 cup Pure maple syrup 3/4 cup Fruit Sweetener* 6 Eggs Garnish Whipped Cream 8 Pecan halves Instructions: Preheat oven to 350 degrees. Prepare and partially bake the pie crust according to the directions. Toast the pecans in the preheated oven for 7 to 10 minutes, stirring occasionally. Reserve 6-8 perfect pecan halves for garnishing the finished pie. Put the remaining pecans in the partially baked pie crust. In a medium bowl, combine the cinnamon, salt, vanilla and 1/2 cup of the maple syrup. Use a whisk to evenly distribute the cinnamon. Then whisk in the remaining 1/4 cup of maple syrup and all of the fruit sweetener. Whisk in the eggs, one at a time. Pour this filling into the crust, over the pecans. Bake the maple pecan pie for approximately 45 minutes on a cookie sheet on either the floor of a gas oven or the lowest shelf in an electric oven. Maple Pecan Pie is done when it is golden brown, has puffed slightly, and does not shake in the middle when jiggled. When the pie is cool, garnish it with whipped cream and toasted pecan halves. * To make fruit sweetener - cook four cups of fruit juice until it is reduced to one cup. If you like it sweeter add Sweet One. OR if a recipe calls for 1/2 cup fruit sweetener, use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose. ~ Sherry adds Sweet One instead to desired sweetness. If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup granulated fructose. Commercial fruit sweeteners are available at health food stores. Good juices to use are apple, orange, pineapple, pineapple- orange, and grape.
On 9 Nov 2003 at 0:32, Robert Hayes wrote: <Snip> I've had good luck with the CIA cooking text recipe (8-10 servings). You'll need a handmixer which works at the stove. If you only have a whisk, you'll get some exercise here. Espresso Syrup: 2 ounces sugar, 2 ounces water, 3 doubles espresso, 2 ounces brandy mixed and cooled. Filling: 4 eggyolks, 3 ounces sugar, 3 ounces Marsala or Sherry thickened into a cream on a bain marie, then slowly paddle mixed till cool on a stand mixer (I just whip it into a zabaglione on the bain marie and let it cool a bit). Fold in 8 ounces of softened Moscarpone, and 8 ounces whipped cream (the whipped cream lightens the mix and lets the coffee taste come through) Brush liberally (never soak!) 3 dozen lady fingers with the syrup (I usually end up with about 25 before running out of syrup). Alternate in a pan with the filling. Refrigerate overnight. Cover the whole with another 8 ounces whipped cream, and sprinkle with cinnamon and cocoa. I make my own ladyfingers, since it's fast and easy, and since the ones I can buy aren't even close to right: For 3 dozen: Preheat oven to 350. Sift together 5 ounces unbleched cake flour and 5 ounces cornstarch. Beat 5 eggwhites and 2 1/2 ounces of sugar into soft peaks (barely a peak is better). Beat 5 eggyolks and 2 1/2 ounces of sugar into a cream on a bain marie. Fold eggwhites, then flour mix into the eggyolk cream (as little as possible on the flour, should be a puffy, hardly wet dough). Pipe into ladyfinger shapes on a pie tin (I just spread it since I only make these for Tiramisu or Zuppa Inglese), and bake 12 to 15 minutes at 350F (a little on the brown side helps for Tiramisu) Jim