My amazing high school Culinary I students executed this dish for their final exams. 14 - 18 years old! Pictured is a partial serving highlighting their knife skills and plating chops.
Pumpkin Pie
Yield: 9 inch pie
Ingredients
baked 9 inch pie dough
2 cups pumpkin puree (from 16 ounce can or fresh baked squash)
1 cup sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
⅔ cup milk
⅔ cup heavy cream
4 large eggs, lightly beaten
Preheat oven to 360°F.
Puree pumpkin, sugar, and spices in food processor.
Transfer to pan and cook over medium heat, stirring constantly until mixture thickens and sputters, about 5 minutes.
Whisk in milk and cream; bring to simmer.
Turn off heat, cool mixture, and whisk in eggs.
Pour filling into partially pre-baked pie shell and bake for 30-40 minutes or until filling is lightly cracked around the edges and center jiggles slightly.
Cool for 1 hour before slicing.
This impressively tender, fresh baby octopus and squid salad is sure to wow your summer guests!
Don't want to heat up the kitchen? Here's the perfect salad. Turn it into a meal by adding a side of grilled chicken or shrimp.
Easy, delicious, and surprisingly refreshing!
Raspberry-Shortbread Linzer Cookies
Yield: approximately 15 medium cookies
Ingredients
1 cup butter, softened
½ cup sugar
1 cup unbleached white all-purpose flour
¾ cup whole wheat pastry flour
¼ cup arrowroot or non-gmo cornstarch
1 cup unsalted cashews, finely ground
1 - 10 ounce jar raspberry preserves
Garnish
¾ cup powdered sugar
Procedure
Preheat oven to 350° F. Line two cookie trays with parchment paper.
In a large bowl, with hand or stand mixer, cream butter and sugar together until fluffy. Scrape sides of bowl as needed to make sure all of the sugar and butter are the same consistency.
Whisk together flours and arrowroot or cornstarch in separate medium bowl. Slowly sift flour mixture into butter mixture while continuing to beat with mixers until well combined.
Add ground cashews and continue to mix until all ingredients are incorporated. Cover dough with plastic wrap and chill in refrigerator no longer than 20 minutes or dough will become hard and difficult to work with.
Divide dough in half and place one half on lightly floured parchment or counter. Roll to about ¼” thick. If the rolled dough is too soft to hold shape, chill dough until firm to the touch.
Cut dough with lightly floured cookie cutters. This is important - for each cookie cut, a mate needs to be cut with the center removed with smaller cutter so the preserves can be seen. Use one cookie sheet for the bottom of the cookie sandwich, and the second cookie sheet for the top piece. When creating top cookie (with center cut out), place whole cookie on baking sheet, then remove center. Cookie may be too fragile to move from table to baking sheet with center already cut.
Continue process until all the dough is used.
Bake for about 5-6 minutes and rotate pans to assure even browness. Continue to bake until edges are lightly browned. Remove from pans and allow to cool on cooking racks.
When cookies are completely cool, take whole cookie (bottom) and spoon about 1 tablespoon of preserves in center. Gently spread out to cover cookie. Carefully press down cut cookie (top) to fit on top. Do not push too hard or the cookie will break. Continue process until all cookies are matched, top and bottom
Lightly sprinkle with powdered sugar.