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Topic: tiramisu, pecan pie and coffee (4 msgs / 184 lines)
1) From: Robert Hayes
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
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2) From: jim gundlach
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

3) From: John Abbott
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.

4) From: Jim Schulman
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


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