to treat this holiday, just the thing to serve the year. Sweet potatoes can supermarkets are found each day and offer the home cook the opportunity textures have fun and experiment with different flavors and. sweet potato cake is a popular dessert that anyone prepared by can be with a little patience and practice.
Cook's Notes:
Look for sweet potatoes, flaws that are under control, not visible. Your best to use them immediately after purchase orSpace on the kitchen table or other room temperature position.
You can omit Bourbon Whiskey, if you must.
And Maple Bourbon Sweet Potato Pie Crust with Homemade
Ingredients:
1 pie server Crust for 9-inch pie, baked blind (see recipe below)
2 large sweet potatoes
4 tablespoons butter, melted
1 teaspoon pure vanilla extract
3 large eggs
1 egg yolk
3 / 4 cup cream
1 / 4 cup plus 2 tablespoons maple syrup
1 / 4Cup plus 1 tablespoon brown sugar
1 / 4 cup bourbon whiskey
1 / 4 teaspoon coarse salt
1 / 4 teaspoon ground nutmeg, fresh
1 / 4 teaspoon ground cinnamon
1 / 8 teaspoon ground cloves
Freshly ground black pepper
Preparation:
1. Make the pie crust.
2. Preheat oven to 425 F.
3. Line a baking sheet with foil.
4. With a fork, prick holes in the multiple sets of sweet potatoes.
5. Place the sweet potatoes on a baking sheet.
6.Roast the sweet potatoes 30 minutes, turn potatoes over and roast 30 minutes.
7. Remove from the oven and let cool.
8. Peel and place of the potato flesh in a food processor or mash by hand.
9. Reduce heat to 375 F.
10. Add the potato puree, butter, pure vanilla extract, eggs, egg yolks, cream, maple syrup, brown sugar, bourbon whiskey, coarse salt, fresh nutmeg give, cinnamon, ground cloves and freshly ground pepper, a large bowl. Stir to combine.
11.Spoon the filling into the prebaked pie shell.
12. Bake 50 minutes until the filling begins to set.
13. Remove the cake and a cake rack.
Basic Pie Crust
Ingredients:
2-2/3 cups all-purpose flour
3 / 4 teaspoon coarse salt
3 / 4 teaspoon White Sugar
8 tablespoons cold butter, cut into pieces
1 / 2 cup plus 2 tablespoons chilled vegetable shortening, cut to pieces
1 / 4 to 1 / 2 cup cold water, asnecessary
Preparation:
1. Preheat oven to 375 F.
2. Add the all-purpose flour, coarse salt and white sugar into a food processor. Pulse to combine.
3. Butter and shortening to dry ingredients. Pulse gently until the mixture is in pea size pieces
4. Remove the dough to a mixing bowl.
5. Addition of water for several tablespoons at a time while stirring with a fork until the dough just begins to come together.
6. Divide the dough into 2 balls. Flatten each doughBall, in a foil wrap and cold for several hours overnight.
7. Roll out 1 ball of dough in a 9-inch glass pie plate. Reserve second dough ball for a different purpose.
8. Crimp edges of pie. Line pastry with foil and fill with dry rice or beans.
9. Blind bake in preheated oven for 20 minutes.
10. Remove foil and beans.
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