Tuesday Tailgate Treat: Holiday Treats!

Pumpkin-Pecan Buttermilk Tart with Cinnamon Whipped Cream

Makes one 10 or 11-inch tart – about 10 servings

Dough

1 ½ c. flour

¼ c. sugar

1 t. baking powder

½ t. salt

6 T. unsalted butter, cold and cut into pieces

1 large egg

1 large egg yolk

1 T. water

 

Filling

1 ½ c. canned unsweetened pumpkin puree

3 large eggs

2/3 c. sugar, plus extra for sprinkling

½ t. salt

1 t. cinnamon

½ t. ground ginger

¼ t. freshly grated nutmeg

¾ c. buttermilk

¾ c. pecan pieces, coarsely chopped

Whipped Cream

1 c. heavy cream

2 T. sugar

1 t. ground cinnamon

1. Preheat oven to 350 degrees;
2. To make the dough, combine the flour, sugar, baking powder, and salt in a food processor; pulse to mix;
3. Add the butter and pulse repeatedly until the butter is finely mixed into the dry ingredients – there should be no visible pieces of butter;
4. Add the egg, egg yolk, and water; pulse until dough forms a ball;
5. Turn dough out, form into a disk and chill;
6. To make the filling, combine the pumpkin and eggs – whisk well;
7. Add the sugar, salt, cinnamon, ginger, nutmeg, and buttermilk; set aside;
8. Roll dough and place into tart pan; pour in filling; sprinkle top with pecans and some sugar;
9. Bake until crust is golden and filling is set – about 30-35 minutes; cool;
10. To make the whipped cream, combine the cream, sugar and cinnamon; whip until soft peaks form;

 

Salted Caramel Apple Pie

Makes 1 (9-inch) pie

Pie crust (see below)

1 egg, beaten (to brush crust before baking)

Caramel

1 c. sugar

¼ c. water

8 T. unsalted butter

½ c. heavy cream

1 ½ t. sea salt

Filling

2 lemons, juiced

5-6 apples (granny smith, crispin, Cortland, etc.)

1/3 c. raw sugar

2 T. flour

¼ t. cinnamon

¼ t. allspice

1/8 t. nutmeg

1. Preheat the oven to 350 degrees;
2. Roll the pie crust to fit a 9-inch pie pan, and cut the top crust as a lattice; chill while making the caramel and filling;
3. To make the caramel, cook the sugar and water over low heat until just dissolved;
4. Add the butter and bring to a slow boil; continue cooking at a low boil until the mixture turns a deep, golden brown color;
5. Remove from the heat and add the cream (the mixture will bubble and steam – be careful!); whisk well and then add the sea salt; set aside while you prepare the filling;
6. To make the filling, peel, core and thinly slice the apples and place them in a bowl;
7. Squeeze the lemons over the apples to prevent browning;
8. In a separate bowl, combine the sugar, flour, cinnamon, allspice, and nutmeg; sprinkle the mixture over the apples and toss them with your hands, making sure all of the apples get well-coated;
9. To assemble your pie, grab your pie plate with the bottom crust and layer 1/3 of the apples in the bottom of the crust, so that there are minimal gaps; pour 1/3 of the caramel over the apples;
10. Add another 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and the caramel again;
11. Assemble the lattice crust and press the edges of the crust with a fork to seal;
12. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt;
13. Place the pie on a foil-lined sheet pan and bake for 45-55 minutes or until the apples are just soft; cool and enjoy!

Pie Crust

4 c. flour

10 oz. shortening

2 t. salt

1 T. sugar

1 egg

1 T. white vinegar

½ c. cold water

1. In the bowl of a mixer fitted with a paddle attachment, add the flour, sugar and salt and mix on low speed;
2. In a separate bowl, whisk the water, egg and vinegar; set aside;
3. Slowly add the shortening to the dry ingredients on low speed;
4. When crumbs begin to form, slowly add the wet ingredients on low speed;
5. As soon as dough comes together, turn off mixer and empty dough onto counter;
6. Form a ball with the dough and flatten into a disk;
7. Cover with plastic wrap and chill for at least 30 minutes;

 

Chocolate Pumpkin Cake with Chocolate Ganache & Pumpkin Cream

Serves 10-12

Cake

1 c. pumpkin puree

½ c. buttermilk

1 ½ c. flour

2/3 c. cocoa powder

2 t. baking powder

1 t. baking soda

½ t. salt

12 T. unsalted butter, room temperature

1 c. sugar

1 c. brown sugar, packed

1 T. pure vanilla extract

4 large eggs

1. Preheat the oven to 350 degrees;
2. Butter and parchment 2 cake pans (9” square or round)
3. In a small bowl, combine the buttermilk and pumpkin; set aside;
4. Sift together the flour, cocoa, baking powder, baking soda, and salt; set aside;
5. In a mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla together until light and fluffy;
6. Add the eggs, one at a time, until fully incorporated;
7. Alternating, add the flour mixture and buttermilk-pumpkin mixture to the mixer, beginning and ending with the flour mixture;
8. Divide the batter between the two cake pans and bake for about 16-20 minutes; let cool;

 

Chocolate Ganache

12 oz. semisweet chocolate, chopped

6 oz. heavy cream

1. Place the chocolate in a heat-proof bowl and set aside;
2. In a small saucepan, heat the cream until it just comes to a boil;
3. Pour the cream over the chocolate and let sit for 2 minutes;
4. Stir until completely smooth; set aside to cool until a bit thickened and spreadable, but not runny;

 

Pumpkin Cream

1 ½ c. heavy cream

1 c. pumpkin puree

2 t. cinnamon

¼ t. allspice

1-2 c. powdered sugar

1. Place the cold heavy cream into the bowl of a mixer fitted with a whisk attachment, and whip on medium-high speed until soft peaks form;
2. While the cream is whipping, place the pumpking, cinnamon and allspice in a bowl and combine well;
3. Once the cream has reached soft peaks, add the powdered sugar a half cup at a time;
4. After one cup has been added, turn off mixer and fold in the pumpkin puree mixture; if the consistency is not firm enough, add more powdered sugar, a ¼ cup at a time, until you reach the right consistency;
5. Place in the refrigerator for at least 20 minutes before using;

 

To assemble the dessert:

• Place the cakes on a sheet pan and spread a layer of ganache onto each cake; chill until set;
• Then place one cake on a cake plate and spread a layer of pumpkin cream on top of the ganache layer;
• Place the second cake on top of the pumpkin cream layer;
• Put the remaining pumpkin cream into a piping bag fitted with a fluted tip and pipe the remaining pumpkin cream into round nests on top; enjoy!