These days on Food Friday, Jennifer Clair, founder of Household Cooking New York, offers her dwelling cooking tips and methods for the vacations. WAMC’s Ray Graf hosts.
The variety to connect with with your questions is 1-800-348-2551. You can also e mail [email protected].
House Cooking New York
Jennifer Clair released Household Cooking New York in 2002. Prior to that, she was a Recipe Editor for The Wall Avenue Journal and a Food items Editor at Martha Stewart Residing, exactly where she formulated cookbooks and managed the Cooking & Entertaining office of marthastewart.com. She graduated from Peter Kump’s New York Cooking University in 1998 after receiving a entire James Beard Foundation scholarship. Jennifer is also the creator of Six Essential Cooking Tactics: Culinary Necessities for the Residence Cook dinner (2018) dependent on the school’s most preferred cooking course, and the host of the cooking podcast, Kitchen Radio.
Pumpkin Pie (serves 8)
For the crust:
- 1 ¼ cups all-intent flour, plus more for dusting
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- 1 adhere unsalted butter, chilled and slash into compact items
- 4 tablespoons ice water
For the filling:
- 3 substantial eggs
- 1 15-ounce can pumpkin purée (not “pumpkin pie filling”)
- 1 ½ cups large product, 50 % and half, or coconut milk
- 1 teaspoon vanilla extract
- ¾ cup dark-brown sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- Whipped cream, for serving
1. In a massive mixing bowl, blend the flour, salt and sugar. Increase the butter pieces, and working with your fingers, rub the butter into the flour combination until finally the butter pieces are the sizing of peas and coated with flour. Drizzle the cold drinking water in excess of the combination and use a fork to combine it with the dry components, until eventually a dough just starts to variety. Clean off the fork and keep on working the dough with your hands until it retains together and resembles a b all of dough (do not overmix overmixing prospects to a dense, non-flaky crust). This can also be performed in a food items processor.
2. On a evenly-dusted do the job floor or a piece of parchment paper, wax paper, or a Silpat mat, roll the crust out into a 1/8-inch circle, about 12 inches huge. Transfer the dough to an 8- or 9-inch pie plate, pressing it into the corners. Fold the excessive dough below, forming a rim, and crimp. Transfer to the freezer or refrigerator and chill until finally chilly and extremely firm, at least 20 minutes.
3. In the meantime, preheat the oven to 400°. Prick the bottom of the crust all about with a fork. Lower a 13-inch piece of parchment and use it to line the bottom of the crust. Fill the shell with pie weights, rice, or dried beans, and bake the crust for 12 minutes. Decrease heat to 375°. Carefully get rid of the parchment paper and weights from the shell (the rice and beans are continue to usable!), and proceed baking until eventually the crust is business and flippantly golden, about 7 minutes a lot more.
4. In the meantime, in a significant bowl, whisk jointly the eggs. Add the remaining filling substances, and whisk effectively to mix. Pour into the baked pie shell (it does not need to cool initially), and bake till the custard is established and wobbles pretty a little when shaken, 35 to 40 minutes. Great for 30 minutes just before serving, heat or chilly, with a dollop of whipped product.
Cranberry Ginger Compote (would make 2 cups)
- 1 (12 ounces) bag fresh cranberries, rinsed and drained 1/3 cup sugar
- ¼ cup refreshing orange juice (from an orange, not a carton)
- 1 tablespoon grated fresh ginger, or 1 teaspoon ground ginger
In a medium saucepan, blend the cranberries, sugar, orange juice, and ginger. Bring to a boil and reduce to a simmer above medium reduced. Cook dinner the compote until eventually it’s thickened, stirring on a regular basis with a rubber spatula, about 10 minutes, mashing the cranberries flippantly in opposition to the facet of the pan. Awesome the compote entirely.
Provide chilled or at room temperature. Can be manufactured up to 1 week in advance and saved in an airtight container.
