Vanilla Bean Cream Tart With Salted Butter

                                                        

Vanilla Bean Cream Tart with Salted Butter Crust

Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer.
Ingredients:
Vanilla Bean Cream
1 cup (250 mL) whole milk, divided
1 1/4 cups (310 mL) heavy cream, divided
1/3 cup (80 mL) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
2 tbsp (30 mL) cold water
1 tsp (5 mL) unflavoured gelatin
3 large egg yolks
1/4 cup (60 mL) cornstarch
Salted Butter Crust
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) salted butter, cold, cubed
1 large egg yolk
2 tbsp (30 mL) whole milk
Fresh strawberries and cherries to finish
Directions:
For the vanilla bean cream, set a fine-mesh sieve over a medium-size
bowl. Set aside.

Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar,
vanilla seeds and pod in a medium saucepan. Bring just to a simmer
over medium heat, then remove from heat, cover and let steep for 20 minutes.

Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes.

Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heatproof bowl until smooth. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture
into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. 

Cook, whisking constantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plastic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days.

For the salted butter crust, combine flour and icing sugar in bowl of
a food processor. Add butter and pulse until fine crumbs form. Add
egg yolk and milk and continue blending until a dough just comes
together, up to 1 minute. Shape into a disc. Wrap in plastic and
refrigerate for 30 minutes.

Preheat oven to 325°F (163°C).

Knead dough a few times to soften, then roll dough on a lightly

floured work surface to a circle about 1/8-inch (3-mm) thick.

Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable

bottom. Gently press into bottom and up sides of pan, overhanging

edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom

with a fork. Freeze for 15 minutes.

Set tart pan on a baking sheet. Cover shell with a piece of parchment

paper and fill with pie weights or dried beans. Bake on middle rack

for 20 minutes. Remove paper and weights. Continue baking until l

ightly golden, 14 to 16 minutes. Cool completely.

To assemble, remove ring from tart pan. Run an offset spatula gently

under pastry to separate from base, then transfer to a plate or serving

dish.Whisk remaining 3/4 cup (175 mL) cream in a large bowl until

soft peaks form, 2 to 3 minutes.

Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell;

smooth top.

To finish, arrange strawberries and cherries overtop. Refrigerate until

chilled, 1 hour.

Serves 6 to 8

Patty's Pumpkin Chiffon Pie

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Patty's Famous Pumpkin Chiffon Pie.

This post is not just a post of a pumpkin chiffon pie but the recipe of someone who was very special to me and everyone whoever met her.  Patty was a person who cared about you and your welfare.  No task was too great, she got it done.  Patty and her husband Tom had such an enviable loving relationship.  Tom would say they were going on a date.  That was how Tom described a trip to Costco.  Patty was the loving mother of three children and eight grandchildren and a neighbor with a heart of gold!
Ingredients:
1 9-inch pie crust, baked and reserve
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Directions:
Combine the gelatin and spices in a bowl and set aside.

In a medium size pot combine:
3/4 cup milk
2 egg yolks slightly beaten, save the whites for later
1 cup canned pumpkin (not pie filling)
Stir to mix well, then add the spices and gelatin mixture.

Heat over medium-high heat stirring once or twice until mixture boils. Remove from heat and place in bowl.  Refrigerate until semi-firm,

Whip the two egg white to stiff peaks then turn the blender to low and gradually add 1/4 cup sugar.  In a big bowl fold the egg whites with 1/2 cup whipping cream whipped.  Blend the chilled pumpkin mixture into the Whipped Cream mixture.  Pour into 9 inch baked pie crust.  If you wish, top with whipped cream to make it more festive.

Patty Ann Thompson

11-15-1956  - 10-1-2024

Marshmallows And Marshmallow Bunnies

Marshmallows

Ingredients:

3 (1 oz.) packages unflavored gelatin

! cup ice cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon Kosher salt

1 teaspoon vanilla extract

1/4 cup confectioner's sugar

1/4 cup cornstarch

Non-stick cooking spray

Directions:

Marshmallow Mixture:

Place the gelatin and 1/2 cup of the ice cold water in the bowl of a stand mixer with the whisk attachment nearby in a saucepan, combine the remaining water with the granulated sugar, corn syrup and salt.  Cover.  Cook over medium-high heat for 3 to 4 minutes.  

Uncover, attach a candy thermometer clip to the side of the pan and cook 7 to 8 minutes or until the mixture reaches 240*F degrees.   Immediately remove from heat  With the whisk and while running your mixer on slow speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once you have added all of the syrup, increase the mixer speed to high.  Whip about 12 to 15 minutes until the mixture becomes very thick and lukewarm.  Add the vanilla during the last minute of whipping.

Prepare Pan:

While the marshmallow mixture is whipping, prepare the pan.  Combine the confectioners sugar and cornstarch in a small bowl.  Spray a 13 X 9 inch metal baking pan with non-stick cooking spray.  With the sugar and cornstarch mixture, completely coat the bottom and sides of the baking pan.  Return the remaining sugar mixture to the bowl for later use.

 When the marshmallow mixture and pan are ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly.  Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover.  Reserve the rest for later.

Allow to set-up for 4 hours.  Turn out on a cutting board.  Using a pizza wheel cut in 1" squares.  Dust the sides of the marshmallows by hand dipping in the reserved cornstarch and sugar.

Suggestion:

Instead of vanilla, add mint flavoring.  Cut the marshmallows in 1" squares.   Give as gifts at the holidays to be used in Hot Chocolate.  

Indoor Pulled Chicken With Bar-B-Que Sauce

Indoor Pulled Chicken

Bar-B-Que Sauce

Ingredients:

Chicken:

2 pounds boneless skinless chicken thighs

1 cup chicken broth

2 tablespoons molasses

1 tablespoon sugar

2 teaspoon liquid smoke

1 teaspoon unflavored gelatin

1 teaspoon salt

Directions:

Cut the chicken thighs into halves.  In a pan over nedium-high heat add the chicken broth, molasses (not black strap), and sugar.  Stir to dissolve sugar.

Add the liquid smoke, unflavored gelatin and salt.  

Add chicken thighs and turn heat to medium-low and cook for 25 minutes or till fork tender and falls apart.

Remove chicken from cooking liquid.  

Strain cooking liquid and place in a measuring cup for later use.  Place chicken in a bowl.  With a tongs, pull chicken into shreds by a twisting motion.  Cover chicken and set aside while making Bar-B-Que Sauce.

Bar-B-Que Sauce 

Ingredients:

1 1/2 cup ketchup

1/4 cup molasses

2 tablespooms worcestershire sauce

1 tablespoon hot sauce

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 cup braising liquid
3 tablespoons skimmed fat or butter
1 teaspoon liquid smoke

Directions:

Combine ketchup, molasses, Worcestershire sauce, hot sauce, salt, and pepper.  Stir to mix well.

Place Bar-B-Que sauce in pan chicken was cooked in and add shredded chicken.   Add skimmed fat, braising liquid and 1 teaspoon liquid smoke, reheat.

Place shredded chicken in pan it was cooked in and add 1 cup of the bar-b-que sauce with 1/2 cup braising liquid.  Reheat and cook for 5 minutes, stirring to prevent scorching.