• St. Boris 03b

    From Dave Drum@1:3634/12 to All on Fri Jul 23 15:42:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Boris Portnoy's Pumpkin Pie - 2
    Categories: Pies, Squash, Nuts, Citrus, Herbs
    Yield: 6 Servings

    DIRECTIONS CONTINUE

    FOR THE SPICE MIX: Place the cinnamon stick, star anise,
    cloves, coriander, juniper berries, Sichuan peppercorns,
    and cardamom seeds in a small frying pan over medium
    heat and toast, shaking the pan occasionally, until
    fragrant, about 3 minutes. Let cool completely.

    Transfer to a spice or coffee grinder and grind into a
    fine powder. Place in a small bowl, add the ground
    ginger and citrus peels, and stir to combine; set aside.

    FOR THE PUMPKIN FILLING: Set the oven @ 350ºF/175ºC
    and arrange a rack in the middle.

    Place the eggs in a large bowl and whisk until the yolks
    are broken up. Add the condensed milk, 2 cups of the
    pumpkin purée, and 2 3/4 teaspoons of the spice mix and
    whisk until smooth. (Store the remaining spice mix in an
    airtight container in the freezer.)

    Pour the pumpkin mixture into the prepared pie crust.
    Bake until the filling is set in the middle and the
    edges are puffed, about 50 to 60 minutes. Remove to a
    wire rack and let cool to room temperature. Meanwhile,
    make the walnut-brown sugar topping.

    FOR THE WALNUT-BROWN SUGAR TOPPING: Set the oven @
    350ºF/175ºC and arrange a rack in the middle.

    Place the brown sugar, flour, and salt in a medium bowl
    and stir to combine. Using a pastry blender or your
    fingers, cut the butter into the dry ingredients until
    reduced to pea-size pieces. Add the walnuts and toss
    with your fingers to combine.

    Squeeze clumps of the mixture between your fingers to
    form irregularly shaped pieces about the size of a
    cashew. Turn the mixture out onto a baking sheet. Bake
    until golden brown and the nuts are toasted, about 8
    minutes. Place the pan on a rack and scrape up the
    streusel from the pan with a flat spatula, then spread
    again into an even layer. Cool completely and sprinkle
    evenly over the pie.

    NOTE: This recipe makes enough pie dough for 2 pie
    crusts and 1/2 cup of the spice mix. Wrap the extra
    dough tightly in plastic wrap, store the spice mix in an
    airtight container, and freeze both for up to 1 month.

    RECIPE FROM: http://www.foodgeeks.com

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