Dessert

Mini Chestnut and Pumpkin Pies

 

Ingredients

  • 2 batches               (10-inch) prepared pie dough (homemade or store bought)

  • 1 x 15oz                 Organic Canned Pumpkin

  • ½ cup                     Chestnuts, roasted whole and fine chopped

  • 2 cup                      Heavy Cream, divided in 2. Keep 1 cup for whipped cream

  • ½ cup                     Whole Milk

  • 2 lg                          Eggs

  • ½ cup                     Brown Sugar

  • 1 tsp                       Cinnamon, powder

  • 2 tsp                       Ginger, powder

  • 1 pinch                   Clove, ground

  • 1 pinch                   Nutmeg, ground

  • ¼ tsp                       Salt

For the dough:

  • 2 ½ cups                 AP Flour

  • 2 tbsp                     Brown Sugar

  • ½ tsp                       Salt

  • 1 cup                      Cold Butter

  • 1/3 cup                  Cold Water

  • Flour for dusting

directions

For the dough

1. In a small bowl, mix together the flour, sugar and salt. Using a pastry cutter, large-tined fork or a food processor on pulse, cut the chilled butter into the flour until it looks like coarse sand with pea size bits as well.

2. Sprinkle the water evenly over the mixture and toss gently a few times, until it form a ball that holds together. Separate the ball into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before using or in the freezer for 20-30 minutes.

For the Tart

1. Pre heat the oven at 375°

2. Use a round or scalloped cookie cutter. 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin

3. In a medium bowl, whisk together the pumpkin, chestnuts, cream, milk, eggs, sugar, spices, and salt. Carefully fill the dough all the way to the top.

4. On a lightly floured surface, roll out the pastry dough to 12 inch disks. Carefully transfer the dough on a lined baking sheet. Spoon the fruits on the pastry round, heaping them up, leaving a 2 inch border all around the edge of the dough.

5. Bake pies until crust is golden brown and pies are set and puffed. My tartlets took about 30 minutes. Pies made in a mini muffin tin will take about 12-15 minutes. Cool and Pipe or dollop whipped cream on top and serve!


 

Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Jalapeno and Buttermilk Cornbread

Jalapeno Cornbread.jpg
 

Ingredients

  • 1 cup Fine or Medium Cornmeal

  • 1 cup All-Purpose Flour

  • 2 tsp Baking Powder

  • ½ tsp Baking Soda

  • 1 Tbsp Sugar

  • 1 tsp Salt

  • 2 largeEggs, beaten

  • 2/3 cup Buttermilk

  • 1 cup Milk

  • 3 Tbsp Butter, melted

  • ¼ cup Jalapeno, small dice

directions

Preheat oven to 425˚F.

In a large bowl, whisk together the dry ingredients, including jalapenos, until well combined. Form a well in the middle of the mixture. Add eggs, buttermilk, and milk until just combined. Stir in the melted butter until all ingredients are well incorporated.

Pour batter into pan and bake for 25 minutes until golden brown and slightly cracked on the surface. Remove from oven. Allow to cool for 5-10 minutes. Remove from pan, slice, and serve.

Equipment

Large bowl
Whisk
Wooden spoon or spatula
9-inch baking pan
Pastry brush


Jalapeno Mini Cornbread.jpg
 

Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Tian aux Pommes, French Apple Tian

Tian aux Pommes.jpg
 

Tian de Pommes

Ingredients

  • 6 Fuji Apples, sliced or diced

  • 5 Tbsp Unsalted Butter, plus extra to grease

  • ½ cup Cold Milk

  • 1 cup Cold Cream or Half and Half

  • 1 cup Ground Almonds

  • 1 Tbsp Cornstarch

  • 4 Eggs

  • ¼ cup Sugar

  • To serve Confectioner’s Sugar

directions

Preheat the oven to 400°F.

Cut the apples in ½ cubes or ¼ inch slices.

In a large non-stick frying pan, melt the butter over medium-high heat. Gently stir in the apples and cook for 3-5 minutes or until lightly browned but not soft. Reserve.

In a large bowl, whisk together the milk, cream, almonds, and cornstarch. Add the eggs and sugar. Whisk again vigorously until well-blended. Turn the apples into the mixture and stir gently with a wooden spoon.

Lightly butter a tian or gratin dish or an ovenproof frying pan. Spread the apple batter in the dish or pan and place in the oven.

Bake for 45-50 minutes or until the batter is set and golden. Sprinkle with confectioner’s sugar. Serve warm.

Equipment

  • Chef’s knife

  • Frying pan

  • Large mixing bowl

  • Tian or baking dish


Tian aux Pommes Slice.JPG
 

Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!