cookiesinheaven

Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.

Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

Garnish with:

2 Tbsp. Fresh Chopped Parsley

Lemon Crème Frache or Sour Cream with Lemon zest

*Pumpkin Prep: Cut pumpkins in half, clean out, and bake with 1" water in covered pan at 350¾ for approx. 1 hour (until tender to fork), or wash, peel and seed the pumpkins and roast in the oven for about an hour at 350¾. Each method will impart a different flavor and slightly different texture.

Slightly saute chopped leek, onion, garlic, carrots, and celery in butter, about 5 to 10 minutes. Add chicken broth and bring to boil. Turn to simmer, then add pumpkin, ginger, apples and sage. Simmer for about 20 minutes, stirring when needed.

Then add the cider, cinnamon and allspice along with the salt and pepper. Taste before adding the salt, as some chicken stocks are saltier than others. Let all the ingredients meld. Adjust seasonings to your taste.

Frontera's Chocolate Pecan Pie

For the crust:

1 1/2 cups (6 3/4 ounces) all-purpose flour (measured by scooping and leveling)
6 tablespoons (3 ounces) chilled, unsalted butter, cut into 1/2-inch bits
3 tablespoons vegetable shortening or rich-tasting lard, chilled, and cut into 1/2-inch bits
3/4 teaspoon sugar
1/4 teaspoon salt
1 egg yolk, beaten slightly
2 cups (about 6 ounces) pecan halves (make sure they're fresh and richly flavorful)
6 ounces semi-sweet or bittersweet chocolate
3 tablespoons all-purpose flour
3/4 cup (6 ounces) room temperature, unsalted butter
1 cup firmly packed dark brown sugar
5 large eggs, room temperature
3/4 cup light corn syrup
1/4 cup molasses
1 1/2 tablespoons Kahlúa or brandy
2 1/4 teaspoons pure vanilla extract
1/2 teaspoon salt
About 2 cups Sweetened Whipped Cream flavored with Kahluá, for serving

1. The dough. Measure the flour, butter and shortening (or lard) into a bowl or a food processor fitted with the metal blade. Quickly work the fats into the flour with a pastry blender or by pulsing the food processor until the flour looks a little damp (rather than powdery) but tiny bits of fat are still visible. If using the food processor transfer the mixture to a bowl.

Mix together the sugar, salt and 3 tablespoons of ice water. Using a fork, little by little work the ice-water mixture into the flour mixture. The dough will be in rough, rather stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water and use the fork to work it together. Press the dough together into a flat disk, wrap in plastic and refrigerate at least 1 hour.

On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a deep 10-inch glass pie pan (I find it easiest to roll the dough onto the rolling pin, then unroll it onto the pie pan). Decoratively crimp the edge and trim off the excess dough. Refrigerate for 30 minutes.

2. Prebaking the crust. Heat the oven to 400 degrees. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, into the crust (heavy duty foil is too stiff to work here); press down to line the crust snugly. Fill with beans or pie weights and bake about 15 minutes, until beginning to brown around the edges. Reduce the oven temperature to 350 degrees. Carefully remove the beans (or weights) and foil, return the crust to the oven and bake 8 to 10 minutes, until it no longer looks moist. (If it bubbles at this point, gently press it down with the back of a spoon.) Brush the beaten egg yolk over the crust, then let cool completely.

3. The nuts and chocolate. While the crust is cooling, spread the pecans in a single layer on a baking sheet and lightly toast in the oven until fragrant, about 10 minutes. Cool, then break into small pieces and transfer to a large bowl. Chop the chocolate into rough, 1/2-inch pieces and add to the bowl, along with the flour. Stir until everything is well coated.

4. The filling. In a food processor (or in the large bowl of an electric mixer), cream the butter and brown sugar until light and fluffy, about 3 minutes in the food processor, 5 minutes in the mixer. With the machine still running, add the eggs one at a time, letting each be completely incorporated before adding the next. Beat in the corn syrup, molasses, Kahlúa or brandy, vanilla and salt.

5. Baking. Pour the filling over the chocolate and pecans and stir well to combine. Pour the mixture into the prebaked pie shell, set onto the lower shelf of the oven and bake until a knife inserted into the center is withdrawn clean, about 1 hour.

Cool completely on a wire rack. Serve slices of the pie at room temperature or slightly warm, topped with a dollop of Kahlúa-spiked, sweetened whipped cream.

1. Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.

2. When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.

3. In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.

4. Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.

5. Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.

6. Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.

Labels: New Orleans, pie, Recipes, Thanksgiving