Saturday, November 27, 2010
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
I added orange zest to my crust and made a cranberry jam. I cut out circles of dough, piped jam on top, and pinched corners to make tiny tartlets. Everyone loved them.
Sunday, November 14, 2010
I ran my thumb around the top edge of the ramekins, which is supposed to help them rise straight, but they didn't anyway. I'm blaming the oven.
1/4 c milk
1 1/2 tsp cornstarch
1/8 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1 1/2 tsp sugar
6 T pumpkin
3/4 c egg whites
Pinch of cream of tartar
1/3 c sugar
Preheat oven to 400F
Prep 8 ramekins by spraying with pan spray and coating with sugar.
Mix together the first 7 ingredients in a small saucepan. Heat over med-high heat until thick, stirring constantly. Add pumpkin, remove to medium mixing bowl, let cool.
In a super-clean bowl beat the egg whites with cream of tartar until frothy. While beating, add the sugar gradually. Beat until stiff peaks form.
Fold some of the whites into the pumpkin mixture to lighten, then the rest in two batches.
Spoon into ramekins, scraping off the top. Run your thumb around the edge, if you think your oven won't interfere and make them bake wonky anyway.
These are excellent with caramel sauce on top.