koky cooking

Photo: Pecan Pumpkin Pie Recipe

Serves 8 to 10

Active time: 45 min
Start to finish: 4 1/2 hr (includes making dough and cooling)

At the end of Thanksgiving dinner, most guests will take a small slice of pumpkin pie and a small slice of pecan pie, so we’ve saved you the trouble of making both by rolling them into one delicious dessert.

For pie shell

Pastry dough

For pumpkin filling

3/4 cup canned solid-pack pumpkin
2 tablespoons packed light brown sugar
1 large egg, lightly beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

For pecan layer

3/4 cup light corn syrup
1/2 cup packed light brown sugar
3 large eggs, lightly beaten
3 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla
1/4 teaspoon finely grated fresh lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 1/3 cups pecans (5 1/2 oz), chopped if desired

Special equipment: pie weights or raw rice

Make pie shell:

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.

While shell chills, put oven rack in middle position and preheat oven to 375°F.
Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.

Make pumpkin filling:

Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.

Make pecan layer:

Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.

Assemble and bake pie:

Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it. Bake pie until crust is golden and filling is puffed, about 35 minutes. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack. Serve at room temperature.

Cooks’ note: Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature. Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap. Reheat in a preheated 350°F oven until crust is crisp, about 15 minutes.

Photograph by Kyle EricksenA
dopted from Gourmet Magazine November 2003

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Photo: Passion-Fruit Gelées Recipe

Makes about 4 dozen candies

Active Time: 45 min
Start to Finish: 13 hr (includes setting time)

These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.

4 (1/4-oz) envelopes unflavored gelatin
1 cup water
2 cups sugar plus additional for tossing
1 teaspoon fresh lemon juice
3/4 cup thawed unsweetened passion-fruit (maracuyá) purée such as Goya

Equipment: an 8-inch square nonstick baking pan

Lightly oil baking pan.

Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.

Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

Cooks’ note: Gelées, without sugar coating, keep in an airtight container at cool room temperature 2 weeks.

Adopted from Gourmet Magzine December 2007
Recipe by Gina Marie Miraglia Eriquez and Lillian Chou
Photograph by Romulo Yanes

Save and share Guacamole “Pasta” Recipe

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Photo: Guacamole “Pasta” Recipe Photograph by Stephanie Foley

Serves 8 (as a small plate)

Active time:30 min
Start to finish:45 min

Want to cook like a mad-scientist chef at home? Here’s your chance. Agar flakes, available at most natural foods stores, are the secret ingredient to this bizarro take on guacamole. The technique food editor Ian Knauer used to craft the “noodles” is straight out of MacGyver’s handbook, utilizing ordinary drinking straws to elevate regular old chips and dip to a mind-blowing hors d’oeuvre. (Editors’ note: This recipe is solely the creation of Ian Knauer and has not been formally tested by the Test Kitchen.)

For avocado noodles 3/4 cup plus 2 Tbsp reduced-sodium chicken broth
2 tablespoons agar flakes (preferably Eden brand)
1/2 ripe 6- to 8-oz avocado, pitted and peeled
1/4 teaspoon grated lime zest
2 teaspoons fresh lime juice


For salsa 1 cup cherry tomatoes
2 tablespoons finely chopped white onion
1 teaspoon minced fresh jalapeño (including seeds)
2 teaspoons fresh lime juice
1 teaspoon tequila
2 tablespoons extra-virgin olive oil

garnish: 8 cilantro leaves
equipment: a squeeze bottle; 32 non-bendable drinking straws

Make noodles: Bring broth and agar flakes to a boil in a small heavy saucepan, whisking, then boil until most of agar is dissolved, about 3 minutes. Strain though a fine-mesh sieve into a food processor. Add avocado half, zest, lime juice, and 1/4 tsp salt and purée until smooth. Transfer purée while still warm to squeeze bottle and squeeze into straws. Chill until cold, about 10 minutes.

Make salsa while noodles chill: Cut tomatoes into 1/8-inch-thick slices and toss with onion, jalapeño, lime juice, tequila, oil, and salt and pepper to taste.

To serve: Wash and dry squeeze bottle. Force each avocado noodle out of straw by squeezing air from bottle into straw. Arrange 3 or 4 noodles on each of 8 hors d’oeuvre plates or in serving spoons, then top with some of salsa.

Adopted from Gourmet Magazine
Recipe by Ian Knauer
Photograph by Stephanie Foley

Watch the Test Kitchen Challenge video that features this recipe.

 

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