Sweet Potato Pie

May 17, 2010

This is a lot like pumpkin pie, but richer, sweeter, and with a softer texture. I prefer it.

  • 2 large sweet potatoes, boiled and mashed
  • 3/4 cups sugar
  • 3 eggs, beaten
  • 1/2 stick butter, melted
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon flour
  • chopped nuts, (optional)
  • 1 tablespoon rum (optional)
  • Pastry for a 1-crust pie

Preheat the oven to 375 degrees.

Roll out the dough and fit into a 9 inch pie pan; crimp the edges. Put into the freezer for 15 minutes. 

Remove pie shell from freezer, prick the bottom and sides all over with a fork, line with aluminum foil and fill with pie weights or beans. Bake for 15 minutes, then remove foil and weights and bake 10  minutes more. Remove from oven and turn heat up to 400 degrees.

In a bowl beat the sugar into the mashed sweet potatoes. Beat in the eggs, then the butter. Add remaining ingredients and pour into the pie shell (it will be quite liquid).

Bake about 3/4 hour.

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Cheese Fondue

May 17, 2010

  • 3/4 pound Gruyere
  • 1/2 pound Emmenthal
  • handful of flour
  • 1 clove garlic
  • 2 cups dry white wine
  • 2 ounces Kirsch
  • salt
  • pepper
  • nutmeg

Grate the cheeses.  Toss with the flour, so that it’s coated.

Rub a pot with the clove of garlic. Pour the wine into the pot and heat until the bubbles start. Throw the cheese in and stir until it’s melted.

Add the kirsch.  If you don’t have kirsch, add another not too sweet liqueur, but go easy. Too much will ruin the fondue.

Place the fondue on the table over some source of heat.  If you don’t have a chafing dish you can get by, but you will probably have to either eat very fast or reheat the fondue a couple of times.

Everyone just sits around dunking the bread into the pot until they’re full or there is no more.  If you have leftovers, don’t despair. Fondue sandwiches are delicious.  Simply put the cold fondue on bread and slip it under the broiler for a minute.

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Apricot Upside-Down Cake

May 17, 2010

  • 1 stick butter
  • 1 cup brown sugar
  • 1/2 cup walnuts, chopped
  • 1 large can apricots in syrup
  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Preheat the oven to 375 degrees.

Melt the butter in a 9 or 10 inch cast iron skillet.  Stir in the brown sugar and the nuts.  Arrange the apricots, cut side up, in the pan. Save the liquid.

In a large bowl, beat the egg yolks. Add the sugar, mix well, and beat in 8 tablespoons of the apricot juice.  Add the vanilla.

Mix the dry ingredients together.  Mix into the yolk mixture.

Beat the egg whites until stiff and fold into the batter.  Pour over the apricots.

Bake about 1 hour. 

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Liver Pate

May 17, 2010

  • 1 pound chicken livers, cleaned
  • 1 small onion, finely chopped
  • 1 1/2 stick cold sweet butter
  • 1 small apple, peeled and chopped
  • 3 tablespoons Cognac or Calvados
  • 2 tablespoons cream
  • salt and pepper to taste

Carefully remove all veins from chicken livers. Pat dry and set aside.

Sauté the onion in 2 tablespoons of butter until soft, about 3 minutes. Add apple and cook another 3 minutes. Put into food processor.

Melt 2 tablespoons butter, season the chicken livers and add to pan, sautéing over high heat for about 4 minutes (2 minutes a side). They should be brown on the outside but still pink within. Remove from heat, take away from the stove and add Cognac. Return to heat and carefully put a lighted match into the pan, swirling, until all the flames die down and all alcohol has burned off. Add to food processor.

Pour in the cream and puree until smooth. Add the remaining butter, bit by bit, until smooth. Season to taste, then pour into little bowls or crocks and chill for at least 3 hours.  

Bring to room temperature before serving.

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Linzertorte

May 17, 2010

  • 1 1/2 sticks butter
  • 1 cup confectioner’s sugar
  • 1 egg plus 1 egg yolk
  • 1 3/4 cups almonds, ground
  • 1/ 3/4 cups flour, or a bit more
  • 1 teaspoon cinnamon
  • 1/2 jar raspberry jam
  • 1/3 jar red or black currant jam
  • grated rind and juice of 1 lemon

Cream together the butter and sugar. Beat in the egg and the egg yolk. Mix in the ground almonds and as much flour as you need to make a very stiff dough. Mix in the cinnamon. Refrigerate for at least 1/2 hour.

Separate 1/3 of the dough from the rest and roll out the larger piece to fit into an 8-inch cake pan. Put the dough into the pan and brush a little egg white (if you’ve saved it from the dough) over it.

While that dries, mix together the 2 jams and add the rind and juice of the lemon. Mix well and pour into crust.

Make strips with the reserved dough and cover the top of the pie with a lattice. Brush with egg white.  Bake at 350 degrees for about an hour. Sift a little confectioner’s sugar over the torte as it comes out of the oven.

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