Holiday Desserts Edition!
On today's episode of Kitchy TV, I make Pumpkin Honey Ginger Ice Cream and Chocolate Pecan Port Pie. Both are great make-ahead desserts and surprisingly easy to put together despite their intimidating recipes. Enjoy!
Holiday Desserts from Claire Thomas on Vimeo.
Pumpkin Honey Ginger Ice Cream, Affogato StyleSo many good flavors going on, and all balancing like a tightrope walker on a string. Sweet, bitter, spicy, hot, cold, crunch, it's all in there. The best part is once you make it it's in your freezer, waiting to be unleashed on unsuspecting guests. Affogato is my favorite dessert cheat because it can elevate a scoop of ice cream beyond the slightly crinkled, partially melted and refrozen pint.
Ingredients:
Chocolate Pecan Port Pie
2-3 egg yolks
2 cups heavy cream
1 1/2 cups milk
1/2 cup brown sugar, packed
1/4 cup sliced fresh ginger
3/4 cup canned pumpkin puree
1/4 cup honey
Pinch of sea salt
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
Directions:
Heat the heavy cream and ginger in a sauce pan until simmering. Add the sugar to melt, pumpkin, and spices. In a separate bowl, whisk the egg yolks. Add a little of the hot cream and whisk to combine. Add a little more, then pour the contents of the bowl into the pan and stir until thickened (or 165 F). Strain the mixture into a bowl, add the honey and vanilla, stirring to combine. Whisk in the milk, thoroughly chill, then stir in your ice cream machine as recommended.
For the affogato, pour half an espresso shot over a scoop of the ice cream, and top off with a tablespoon of chopped dark chocolate.
Enjoy!
Chocolate Pecan Port PieThis decadent dessert is absolutely sinful what with its fudgey center and praline crust! The port adds an extra depth of flavor that is subtle, so booze it up if you prefer a more pronounced flavor.
Crust
1 1/2 cups all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
3 teaspoons sugar
3/4 teaspoon salt
3 tablespoons (or more) ice water
For crust:
Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
Filling
1 1/2 cups pecans
1 cup semisweet chocolate chips
2 tablespoons butter
1 unbaked 9-inch pie shell
4 eggs, beaten
1 cup brown sugar
1/4-1/2 cup tawny port (depending on how strong you like the flavor)
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
For filling:
Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
Cool pie completely on rack.
Crust
1 1/2 cups all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
3 teaspoons sugar
3/4 teaspoon salt
3 tablespoons (or more) ice water
For crust:
Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
Filling
1 1/2 cups pecans
1 cup semisweet chocolate chips
2 tablespoons butter
1 unbaked 9-inch pie shell
4 eggs, beaten
1 cup brown sugar
1/4-1/2 cup tawny port (depending on how strong you like the flavor)
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
For filling:
Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
Cool pie completely on rack.
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