MACADAMIA BANANA CREAM PIE
1 cup + 2 Tbsp. all-purpose flour
1/3 cup shortening
1/4 tsp. salt 5 Tbsp. + 1 tsp.
very cold water
3/4 cup sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 egg yolks
2 cups whole milk
1 Tbsp. unsalted butter 1 tsp.
vanilla 1 cup sliced bananas 1/2 cup macadamia nuts, coarsely
Combine flour and salt in a mixing
bowl. Cut shortening into flour with a pastry blender or two
knives. Do not over?mix. These are sufficiently blended when
particles are the size of peas. Gradually add water, sprinkling
1 Tbsp. at a time over mixture. Toss lightly with a fork until
all particles of flour have been dampened. Use only enough water
to hold the pastry together when it is pressed between the fingers,
it should not feel wet. Roll dough into a round ball, handling
as little as possible. Roll out on a lightly floured board into
a circle 1/8 inch thick and 1 inch larger than the diameter of
the top of the pan. Fit circle into a pie plate and trim edges
with kitchen shears or a sharp knife. Let 1/2 inch extend over
rim. Turn edge under and flute with fingers to make a standing
rim. Prick shell all over with a fork to prevent air bubbles.
Bake at 450 F for 10 minutes. Let cool to room temperature.
In the top of a double boiler
combine the sugar, salt and cornstarch. Stir in 1 1/2 cups of
the milk and cook over mediumhigh heat until thick and pudding?like.
In a small bowl, beat the egg yolks and remaining 1/2 cup of
milk. Slowly add the egg mixture to the cooked custard and cook
for 2 minutes longer, stirring constantly. Remove from the heat
and stir in the butter, vanilla and bananas. Pour into the prepared
pie shell. Bake for 10 minutes in a 3500 F oven. Sprinkle the
top of the pie with the macadamia nuts and return to the oven
for 5 minutes longer. Remove from the oven and cool completely.
Garnish with whipped cream and mint sprigs when serving.
KEY LIME PIE
1 lb. graham cracker
5 oz. unsalted butter,
1 Tbsp. sugar
pinch of salt
1/4 tsp. vanilla
6 egg yolks
14 oz. sweetened condensed
4-1/2 oz. key lime Juice
1 Tbsp. lemon juice
zest of I lime
Combine the graham cracker
crumbs, sugar and salt together in a mixing bowl. Slowly pour
in the melted butter and vanilla and mix together. The crust
should be moist, but not overly wet. Press into a 9 inch pie
plate and bake at 350 F for 10 minutes. Remove and cool completely.
Combine the egg yolks,
lime zest and condensed milk in a bowl. Slowly add the lime Juice
and lemon Juice. Stir until the filling is smooth and creamy.
Pour into the prepared pie crust and bake in a 350 F oven for
10 minutes. Cool completely and serve chilled with whipped cream.
MIXED FRESH BERRIES WITH CREME ANGLAISE
2 pints of your favorite
fresh berries, rinsed thoroughly and drained well
1 cup half & half
1/2 of a vanilla bean,
2 egg yolks
1/4 cup sugar
1 Tbsp. triple sec
1 Tbsp. fresh orange
Scrape out the inside
of the vanilla bean and place the tiny seeds in a small saucepot
with the half & half. Cook over low heat for 5 minutes. Remove
from heat and set aside. In a separate mixing bowl, cream together
the egg yolks and sugar until light and fluffy. Slowly drizzle
the heated half & half mixture into the egg yolk/sugar mixture
and mix together for 1 minute. Transfer this mixture back into
the small saucepan and cook over medium?low heat, stirring constantly
with a wooden spoon, until the mixture thickens. It should have
the consistency of a slightly cooked custard. Stir in the triple
sec and orange juice. Refrigerate until completely cooled.
Divide the berries evenly
into 4 dessert glasses and pour the Cre'me Anglaise over the
top. Garnish with fresh mint sprigs.
5 oz. bittersweet chocolate
1 small egg
1/4 tsp. vanilla
2 Tbsp. creme de menthe
1/4 cup heavy cream,
2 Tbsp. fresh, finely chopped mint leaves
4 egg whites, whipped into stiff peaks
1/2 cup unsweetened whipping cream
Chop the chocolate into
very small pieces in the bowl of a food processor. Slowly add
the egg, vanilla, creme de menthe, scalded heavy cream and mint
leaves. Transfer ingredients into a mixing bowl and gently fold
in the whipped egg whites and whipped cream. Pour into 4 large
parfait glasses and chill for 2 hours. Garnish with mint sprigs
WHITE CHOCOLATE CREME CARAMEL
10 oz. white chocolate,
broken into bits
1/3 cup half & half
3 egg yolks
1 whole egg
1/8 tsp. vanilla
2/3 cup sugar
1 Tbsp. light corn syrup
Start by placing 4 (8
oz.) heat resistant, lightly greased cups into a baking dish.
Fill the baking dish with hot water so that it comes 3/4 of the
way up the outside of the cups. Set aside the pan, making sure
no hot water gets inside of the cups.
Melt the white chocolate
with the half & half in a small pot over low heat. Remove
the pot from the heat as soon as the chocolate has melted. Set
aside. In a mixing bowl, whisk together the egg yolks, whole
eggs and vanilla. Slowly add the white chocolate mix. Set aside.
Place the sugar and corn
syrup in a small heavy?bottomed sauce pan. Over medium heat,
dissolve the sugar and corn syrup until it is light/medium brown
in color. Be very careful not to burn the sugar. Constantly stir
with a wooden spoon while cooking to avoid burning. The pan will
become very hot, so be careful when handling. As soon as the
caramel has achieved the desired color, immediately remove from
the heat and divide evenly into the bottoms of the 4 reserved
Ladle the custard mixture
into the cups over the caramel. Fill the cups until the custard
reaches 1/2 inch from the top rims of the cups. Cover the top
of the baking dish with a sheet of wax paper to prevent the tops
of the custard from burning. Very carefully place the baking
dish into a preheated 350 F oven. Cook for approx. 20 minutes.
The custards should have a Jell-O like consistency, without being
runny. Insert toothpick into each custard to assure that they
are done. The toothpick should come out clean. If they are still
a bit runny, cook for 5 to 10 minutes longer.
Remove custards from
baking dish, let cool and refrigerate. To unmold, run a paring
knife around the outside edge of each cup and invert onto a plate.
Let the cre'me caramels remain inverted in the cups for 5 minutes.
Gently remove the cups. Garnish each caramel with a fresh mint
sprig and fresh berries.
CHOCOLATE SILK PIE
1 cup walnuts
1/4 cup light brown sugar
4 Tbsp. melted unsalted
20 oz. bittersweet chocolate
1/2 cup heavy cream,
10 egg whites, whipped
to form peaks
1 cup unsweetened whipping
1 tsp. vanilla
Combine all of the crust
ingredients into the bowl of a food processor. Coarsely chop.
Press into the bottom of a 10 inch springform pan. Set aside.
Melt 10 oz. of the chocolate
in a double boiler over low heat and set aside. In the bowl of
a food processor, chop the other 10 oz. of chocolate. Slowly
add the egg, vanilla and scalded cream until the mixture is smooth
and glossy. Transfer the ingredients to a mixing bowl and gently
fold in the reserved melted chocolate, whipped cream and whipped
egg whites. Pour the filling into the prepared springform pan
and chill for at least 3 hours.