Date and Pecan Pie

August 23, 2008

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As I mentioned earlier, I had a date and pecan pie in the oven and as promised I give you the recipe.

This one is also from my ‘brand new’ cooking light: the best of cooking light book, which I’m in love with!

Also previously mentioned dates happen to be my all time favourite fruit/ dessert, so when I saw this pie I knew that I had to make it. I was very pleased with the result, it was just right – not too sweet and the crust ( which I somehow always struggle with was very easy to make and it did not involve me ending up crying) !

In the serving suggestions the recipe said serve with whipped cream, but I recommend vanilla ice cream (you don’t need a reason for that)!

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So anyway the recipe:

Date and Pecan Pie

(Adapted from cooking light: the best of cooking light)

  • Ingredients:

Crust:
1) 1 cup all-purpose flour, divided
2) 3 tablespoons ice water
3) 1 teaspoon fresh lemon juice
4) 2 tablespoons powdered sugar
5) 1/4 teaspoon salt
6) 1/4 cup vegetable shortening
7) Cooking spray
Filling:
1) 1/2 cup whole pitted dates, chopped
2) 1/3 cup chopped pecans (I didn’t have pecan so I used Almond, walnut will go just as well) 
3) 1 cup dark corn syrup
4) 1/2 cup packed brown sugar
5) 3 tablespoons all-purpose flour
6) 1 teaspoon vanilla extract
7) 1/4 teaspoon salt
8) 4 large eggs

  • Directions:

1) Preheat oven to 325°.

2) To prepare crust: lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk until well blended to form a slurry.

3) Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until mixture is moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.

4) Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan. Fold edges under; flute.

5) To prepare filling: sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. Bake at 325° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. Serve with vanilla ice cream! 😀

Yield

10 servings (serving size: 1 wedge)

  Date and Pecan Pie10


Chocolate Abstract Meringue Pie – Triumph through tragedy

July 21, 2008
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My second biggest challenge in baking has to be meringue! Shocked?! I suppose you might be since meringues are .. well generally not that challenging to make. But Some how while making this pie which was pretty easy all the way through – the meringue got to me! It got to me BIG time! And that was only the beginning! Here’s how everything played out yesterday:

14:00 ish – After lunch I started with the crust (Pate Brisse) while my mom was devaining the 10kg shrimps that my dad got!!! ( Any shrimp recipe – send them my way! :P) . So according to the recipe I turned the dough out of the food processor and turned into a disk and cling filmed it and then put it in the freezer for point five hours (Since the refrigerator was giving strong shrimp odors – as is my hair by the way!)

14:10 ish – Went to update my sony walkman mobile phone for my daily jog.

14:30 ish – Removed the dough from the freezer, rolled it out and it started breaking at this point so I picked it with the help of the rolling pin and fitted it in the pie dish with the help of me fingers, then returned it to the freezer so to firm it before blind baking it. At this point I decided to finish the pie after coming back from my jog.

17:30 on the dot – Leave the house with my gear intact ( gear includes: pouch for holding my sony walkman mobile phone, and tissue in case any allergies start to kick in – eew!, and my beloved nikes without which – well i wouldnt be able to jog)

18:30 — 19:00- return home shower – yada yada – drink three glasses of water , pre heat oven, put patee brisee in the oven , make frothy hot chocolate with my magic whisk (the kind nigella has – I love it!)

19:00 ish – start the filling – everything is going smoothly I’m seriously happy and content and am humming peacefully to myself!

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So eventually the pie gets filled with the chocolate creamy goo – yum yum and then the meringue ( da da da daa.. ‘scary music on cue’)

I start beating the egg whites till stiff – I’m beating with my electric hand held whisks (which are by some loser brand – a present from my cousin 🙂 )

I’m beating on full speed ..

Then all of a sudden .. you guessed it… the frikin’ peace of machinery stops! just like that! It stops working! And at this point i go into phase one of my hysteria where tears are slowly rolling down my cheeks and I’m calling for mommy who rushes to my aid and suggests that I may have over loaded the machine power or something like that!

So quickly I get my aunts electric beaters, and start beating away. I add the sugar, the vanilla and cocoa powder (a personal variation) . Then suddenly the whole meringue thingy turns into water!! And by water I don’t literally mean water just liquid! So here I start sobbing hysterically! And calling for my aunt (who happens to be way better than martha – trust me! Although sadly she didn’t opt to go main stream!). My aunt comes and with one look at the mess suggests that the meringue is now gone and i should move on to a fresh batch of whites. More tragedy follows when I discover we only have one egg in the fridge! So thus instead of a full on meringue thingy I have a Chocolate Abstract Meringue Pie!

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The recipe is of Nigella’s you can get it on her website: http://www.nigella.com/recipes/recipe.asp?article=636  – Its called a chocolate cream pie. 

and if you’re wondering what happened to the failed meringue – I added the egg yolk from the last egg and baked into – and ended up with a mousse! Hence Triumph through tragedy!

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HELLO!

June 21, 2008

hi and welcome to my blog,
Firstly, because of my undying love of baking/cooking.. but mostly baking and the summer break (because of which i have a whole lotta time on my hand) i decided to post the recipes i try and share the results with whoever is interested in some amateur baking/photography!
Stay tuned will be posting pictures of my endeavors shortly!
Peace,
Your friendly neighborhood semi-professional baker (or something like that) – Abeer