• 11/23 Nat Espresso Day 2

    From Dave Drum@1:3634/12 to All on Sun Nov 21 13:41:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maura Kilpatrick's Brown Butter Pecan Pie w/Espresso Dates
    Categories: Pies, Pastry, Fruits, Nuts
    Yield: 6 servings

    1 1/4 c All-purpose flour; more for
    - dusting
    1 1/2 ts Granulated sugar
    1/2 ts Kosher salt
    1/4 lb Unsalted butter; diced,
    - frozen
    Ice water

    2 c Pecan halves
    1 c Medjool dates; pitted.
    - chopped
    3 tb Brewed espresso
    1/4 lb Unsalted butter
    1 c (packed) light brown sugar
    1 c Lyle's Golden Syrup or light
    - corn syrup
    1 1/2 ts Instant espresso powder

    FOR THE CRUST: In a food processor, pulse the 1 1/4 cups
    of flour with the granulated sugar and salt. Add the
    butter and pulse until it is the size of small peas.

    Add 1/4 cup of ice water and pulse until the dough is
    evenly moistened. Gradually add more water if needed.
    Turn out the dough onto a work surface and knead 2 or 3
    times, just until it comes together. Form the dough into
    a disk, wrap in plastic and refrigerate until firm,
    about 1 hour.

    On a lightly floured work surface, roll out the dough to
    a 12" round; transfer to a 9" pie plate. Fold the edge
    of the dough under itself and crimp. Freeze the crust
    for at least 2 hours or overnight.

    Set the oven @ 375ºF/190ºC.

    Line the crust with parchment paper and fill with pie
    weights or dried beans. Bake for about 25 minutes, until
    lightly browned around the edge. Remove the paper and
    weights and bake until the bottom is lightly browned,
    about 10 minutes longer. Let the crust cool completely.

    FOR THE FILLING: Reduce the oven temperature to

    Spread the pecans on a rimmed baking sheet and toast
    until fragrant, 8 to 10 minutes. Let cool completely.

    In a small skillet, cook the dates in the brewed
    espresso over moderate heat, stirring, until very soft,
    3 to 5 minutes. Scrape the mixture into a small bowl and
    wipe out the skillet.

    Add the butter to the skillet and cook over moderate
    heat, swirling, until the milk solids turn a deep golden
    brown, about 5 minutes. Let cool slightly.

    In a large bowl, whisk the brown sugar with the golden
    syrup, espresso powder, and salt. Whisk in the eggs,
    then gradually whisk in the brown butter until the
    filling is smooth.

    Set the pie plate on a rimmed baking sheet. Spread the
    espresso dates in the crust and scatter the pecans on
    top. Pour the filling over the pecans. Bake for about 1
    hour and 15 minutes, until the filling is set around the
    edge and slightly jiggly in the center. Transfer the pie
    to a rack and let cool completely. Serve with whipped

    Excerpted from Desserts by the editors of Food & Wine
    (Oxmoor House, 2017).

    RECIPE FROM: https://www.thedailymeal.com

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