Banana-Caramel Coconut Creme Pie

 This pie was Dave's contribution to Pies & Tarts night.  He's a big Cook's Illustrated fan, so almost anything he makes is time-consuming, multi-step intensive, and very, very delicious.  This was no exception, as you can tell even from the title.  Bananas, coconut, and caramel altogether = a truly spectacular idea.

Banana-Caramel Coconut Creme Pie (print recipe)

Graham-Cracker Crust:

8 whole graham crackers, broken into 1-inch pieces

5 Tbs unsalted butter, melted and cooled

3 Tbs sugar

Caramel Layer:

3 Tbs water

1/2 cup sugar

3 Tbs heavy cream

pinch salt

2 Tbs unsalted butter

2 slightly underripe bananas

Coconut Filling:

1 (14oz) can coconut milk (they make a point of saying to avoid 'light' coconut milk)

1 cup whole milk

2/3 cup sugar

1/2 cup shredded unsweetened coconut

1/4 tsp salt

5 large egg yolks

1/4 cup cornstarch

2 Tbs unsalted butter, cut into 2 pieces

1.5 tsp vanilla extract

Whipped Topping:

1.5 cups heavy cream, chilled

1.5 Tbs sugar

.5 tsp vanilla extract

1 Tbs unsweetened shredded coconut; toasted until golden brown

1.  Make the crust:   Adjust oven rack to middle position and heat oven to 325. Process graham cracker pieces in blender or food processor to fine, even crumbs; about 30 seconds. Sprinkle melted butter and sugar over crumbs and pulse to incorporate; about 5 pulses. Sprinkle mixture into 9-inch pie plate. Using bottom of measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake at 325 for 13-18 minutes until crust is fragrant and beginning to brown. Allow to cool.

2.  Make the Caramel: Add 3 Tbs water to small saucepan, then pour in 1/2 cup sugar. Gently stir sugar with clean spatula to wet thoroughly. Bring to boil and cook until sugar mixture turns dark amber, 5 to 8 minutes, swirling pan occasionally once sugar begins to color. Off heat, add 3 Tbs heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in 2Tbs unsalted butter. Pour caramel into crust, tilting pi plate to coat evenly; set aside to cool.

3.  Banana Layer: Once the caramel is cool, peel 2 slightly underripe bananas and slice crosswise 1/4 inch thick. Arrange slices in a single layer on top of the caramel. 

4.  Coconut Filling: Bring coconut milk, whole milk, 1/3 cup sugar, shredded coconut, and salt to simmer in medium saucepan, stirring occasionally.  As milk mixture begins to simmer, whisk egg yolks, cornstarch, and remaining 1/3 cup sugar in medium bowl until smooth. Slowly whisk 1 cup of simmering coconut mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining coconut milk mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and a few bubbles burst on the surface; about 30 seconds. Off heat, whisk in butter and vanilla. Let mixture cool until just warm, stirring often, about 5 minutes. Pour warm filling on top of bananas. Lay sheet of plastic wrap directly on surface (to avoid 'film' forming) and refrigerate until pie is chilled and set; about 4 hours. 

5.  Whipped Topping: Before serving, using stand mixer with whisk, whip cream, sugar, and vanilla together on medium-low speed until frothy; about 1 minute. Increase speed to high and continue to whip until soft peaks form; 1 to 3 minutes. Spread whipped cream attractively over top of pie and garnish with toasted coconut. 

6.  Devour.

Recipe from the Cooks Illustrated Cookbook p. 726

 

1 year ago:  Grapefruit Meringue Pie

2 years ago:  Carrot Cake Scones with Cream Cheese Glaze

3 years ago:  Sour Cream Pumpkin Bars with Browned Butter Frosting

Dessert Club - Pies and Tarts

We interrupt the regularly programmed queue of Herbs & Spices recipes because Thanksgiving is right around the corner.  And you need to know about Pies and Tarts night!  Seriously, last year's was so good, I wondered how we could do another.  But yeah, we did.  And it was amazing.  And we outdid ourselves.  Like we always do.  And my brother came.  Like he does, once a year, for Pie Night.  (There he is, in the back, eating part of my lineup.)

FYI, this post is gonna have a lot of pictures.  I starred some of my favorites, but honestly, there wasn't a bad one in the spread.

Sweet Potato Pie

 

Cranberry-Apple Pie

 

Brown Butter Tart with Raspberries and White Chocolate

 

Spiced Blackberry Custard Pie

 

Peanut Butter-Apple Pie

 

Dreamy High Chiffon Pumpkin Pie

 

*Banana-Caramel Coconut Creme Pie

 

*Lemon-Lavender Pie (mine)

 

*Chocolate Caramel Hazelnut Tart

 

*Pear Croustade with Lemon Pastry

 

*Cranberry Awesomeness

...and the winner of the evening...my very own...

Salted Almond Praline Tart

 

Thank you, thank you, thank you very much!  What a night!  The winner won this and this for future pie-making endeavors.

I will work to get you some of these recipes by Pie Weekend; in the meantime, what are you making for Thanksgiving dessert?  It's just so hard to choose!

Fresh Ginger Cake

 

This was another intensely delicious contender at DC: Herbs & Spices.  And not the first from David Lebovitz!  I wonder if he would like to come be our guest sometime...or at least our theme.  Hmm, something to consider.  In the meantime, this ginger cake of his is so simple and so fabulous, he says he's given it to so many people he sometimes finds it on menus when he eats out.  And yes, he orders it.  

Fresh Ginger Cake (print recipe)
Serves 10 to 12

4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1.  Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. 

2.  Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper. 

3.  Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. 

4.  Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. 

5.  Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Recipe form David Lebovitz on Epicurious, November 1999

1 year ago:  Blackberry French Toast Casserole
2 years ago:  Chocolate Turtle Cake
3 years ago:  Yeasted Pumpkin Bread with Cinnamon-Pecan Swirl

Coconut Ginger Pudding

This one got my vote at Herbs & Spices Night.  I loooooved it.  You know, ginger and coconut can both be strong flavors, and you don't want them too overpowering.  In this recipe, they are perfectly balanced - both present, neither too strong.  And, I mean, pudding is sooo good.  Everything is right about this treat.  Plus it's easy.  My favorite part of making pudding is stirring in the butter at the end.  Talk about oh-so-right...

Coconut Ginger Pudding (print recipe)

2 cups milk
2 tablespoons minced fresh ginger
4 egg yolks
3/4 cup sugar
1/4 cup cornstarch
1 14-ounce can coconut milk
1 tablespoon unsalted butter

1.  Bring the milk and ginger to a boil in a medium heavy saucepan, and immediately take the pan off the heat so that it doesn't boil over.  Let the ginger steep in the milk for 15 minutes, then pour the milk through a fine-mesh strainer into a bowl.

2.  In another small bowl, whisk together the egg yolks and about 1/2 cup of the strained milk.  Add the sugar and cornstarch, and whisk until the mixture is smooth.  While whisking, slowly add the coconut milk and the rest of the milk.

3.  Return the mixture to the saucepan, and place the pan over medium heat.  Whisk constantly until the pudding begins to boil.  Continue whisking for 2 minutes.  Add the butter, and whisk until it is melted.

4.  Pour the pudding into a bowl, and cover it tightly with plastic wrap so a skin doesn't form.  Chill the pudding for at least 2 hours before serving.

Recipe from Vegetarian Planet by Didi Emmons

1 year ago:  Derby Pie
2 years ago:  Garlic-Slathered Stretch Bread (a.k.a. Pizza Dippers)
3 years ago:  Pumpkin Cheesecake Bars with Chocolate Topping

Poached Pears

My one fan has spoken.  She wants every single recipe from Herbs & Spices night.  I will try to oblige.  It may mean a little more brusque, and less witty, writing from me.  The world will survive.

These poached pears come straight from the charming David Lebovitz - while I give you the recipe here out of courtesy, I direct you to his blog which has more pictures, and more details, if you're actually going to make these delicious and versatile pears.

Poached Pears (print recipe)

Makes four servings

I’ve offered a few variations at the end of the recipe. You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in larger pieces than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done.
You can serve these pears alongside a favorite cake, like the chocolate pain d’épices, below, from The Sweet Life in Paris, or even a slice of regular Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in Quince tarte Tatin.

1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid.
Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Serving
Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.

Storage
Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.

Variations
In place of the water, you can add 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry) or sparkling cider, or 3 cups (750 ml) red wine and 1 cup (250 ml) water
In place of the sugar, you can use 1 cup (320 g) honey or 1 1/4 cups (275 g) dark, unrefined sugar, such as turbinado or cassonade.

Recipe taken shamelessly word for word from David Lebovitz

1 year ago:  Blueberry-Cherry Pie
2 years ago:  Pumpkin Donut Muffins
3 years ago:  Chocolate Chip Pumpkin Bread

Orange & Coriander Cheesecake Ice Cream with Blackberry Swirl

Here is the insanely good, truly deserving winner of Dessert Club - Herbs & Spices night.

Orange and Coriander Cheesecake Ice Cream with Blackberry Swirl (print recipe)

Coriander Cheesecake Ice Cream:
1 1/2 teaspoons ground roasted coriander
3/4 cup whole milk
8 oz cream cheese, room temperature
8 oz crème frâiche
3/4 cup sugar

Combine the coriander and milk in a small sauce pan. Bring to a light simmer, turn off the heat, and let the mixture steep for 10 minutes.

In the food processor or blender, pulse the cream cheese, crème frâiche, sugar, and milk together until smooth. Transfer to a bowl and chill for at least 1 hour, preferably overnight. 

Orange Creamsicle Ice Cream:
2/3 cup sugar 

Peel of 3 oranges (peel oranges with vegetable peeler and scrape the pith off with a paring knife) 

1 1/4 cups freshly squeezed orange juice (from 4 or 5 large oranges) 

1 cup sour cream 

1/2 cup half-and-half

In a blender, pulverize the sugar and orange peel until the peel/zest is fine. Add the orange juice, sour cream, and half-and-half and blend until the sugar is completely dissolved. Chill at least 1 hour, preferably overnight. 

Blackberry Sauce:
2 cups (16 oz) blackberries
3/4 cups sugar

Place blackberries and sugar in a small saucepan and heat over medium high heat, mashing with a potato masher when they are really soft. Simmer until thick, about 5 minutes. Strain the fruit and juices in a fine mesh sieve until most of the liquid is separated. Put the solids into a blender and blend to make a thick sauce. If you don't want seeds (I didn't) put back through sieve into a separate bowl. Add back the liquid to the solids until it is about the consistency of melted sorbet (I still had about a half cup of the liquids left that I didn't use - which was great on pancakes).  Cool completely if it's not already, then chill for at least 1 hour.

To Assemble:
Churn the coriander ice cream in your machine according to manufacturers instructions. When it is finished, transfer to an airtight container and put in freezer. Strain out the zest from the orange creamsicle ice cream then churn in your machine according to manufacturers instructions until it is the consistency of soft serve. If you have two ice cream makers you can churn both flavors at the same time, just make the coriander as thick as you can get but leave the orange just a little soft. 

To swirl both flavors with the sauce, gently fold scoops of coriander ice cream into the orange ice cream. Then scoop BIG scoops, a few at a time, of the two flavors together into a large airtight container and pour blackberry sauce over to cover, then more scoops and more sauce, repeating until all ice cream and sauce is used. Cover with plastic wrap and container lid then freeze until solid.

Adapted from cannellevanille.com and The Perfect Scoop via feltandhoney.com
by Dessert Club member S.W.

1 year ago:  Cranberry Cream Pie
2 years ago:  Marmalade Nut Brownies
3 years ago:  Chocolate-Pumpkin Marble Cake with Chocolate Glaze

Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese

 So this was my contribution to "Herbs & Spices" night, and I was quite proud.  1 - Because I stepped out of my typical range, and 2 - It was just a delicious mouthful.

The ravioli, as named, is crisp - baked in the oven, not boiled or fried.  The filling is spicy plum jam, essentially, and a really gorgeous fall rust-plum color.  The lemon-thyme honey brings an outdoorsy earthiness to things.  And the yogurt cheese, unexpected, and a welcome creamy finale to the bite.  So there is sweet, spicy, crispy, creamy, herbal, fruit, and tangy.  Delightful.

And on top of all that, just a bonus, very healthy-ish!  One serving, which includes three ravioli, two teaspoons honey, and a tablespoon of yogurt cheese - very generous! - is only 328 calories and 4.7 g fat.  I'm sure this must be a Dessert Club record.  Not that we are keeping track.

Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese (print recipe)
Makes about 24 to 30

1 (16-ounce) carton vanilla yogurt
4 cups chopped plums (about 2 pounds)
3 tablespoons honey
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 tablespoons butter
60 wonton wrappers
Cooking spray
1/2 cup honey
1 teaspoon grated lemon rind
1/2 teaspoon chopped fresh thyme

1.  Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

2.  Combine the plums, 3 tablespoons honey, cinnamon, and nutmeg in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 45 minutes, stirring occasionally. Remove from heat. Cool 5 minutes; stir in butter. Cool completely.

3.  Preheat oven to 400°.

4.  Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon plum mixture into center of wrapper.

 Moisten edges of dough with water, and top with another wrapper. Press 4 edges together to seal. Place ravioli on a large baking sheet coated with cooking spray (cover ravioli with a damp towel to prevent drying). Repeat procedure with remaining wrappers and plum mixture. Bake at 400° 14 minutes or until golden.

5.  Combine 1/2 cup honey, rind, and thyme in a small saucepan over low heat. Cook 20 minutes (do not boil). Place 3 raviolis on each of 3 plates. Drizzle 2 teaspoons honey mixture over each serving; top with about 1 tablespoon yogurt cheese.
Recipe from Cooking Light, June 2003

1 year ago:  Pistachio-Chai Muffins
2 years ago:  Apple Cake with Buttery Caramel Sauce
3 years ago:  Bread Machine Cinnamon Raisin Bread

Dessert Club - Herbs & Spices

Dessert Club in September was PHENOMENAL.  The theme was "Herbs & Spices."  But, in celebration of the season, it was really mostly just spices.  Not that anyone complained.  It was festive and spicy and fragrant in the extreme.  I think we were all ready for the warmth of fall baking.  In fact, I was the only one that used an herb.  I think in the spring we should try "Herbs & Spices" again and see if the herbs outweigh in that season.

Even so, there was an impressive variety.  The best thing about Dessert Club is that everyone brings herself to the theme.  And by so doing, gives of herself to the rest of us.  It's really amazing to take part in.

Here were the offerings at this round's smörgåsbord:

Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese
(mine)

Spiced Apple Walnut Cake

Coconut Ginger Pudding
(amazing, one of my favorites...)

Fresh Ginger Cake

Pumpkin Dip

Cinnamon Cream Pralines

Apple Pie Apple with Saigon Cinnamon

"Kicked" Molasses Cookies with Pumpkin Dip

Maple Nutmeg Cream Tart with Whipped White Chocolate Ganache

Poached Pears with Spicy Sauce

...and the truly deserving winner of the evening....
Orange & Coriander Cheesecake Ice Cream with Blackberry Swirl

Another astounding DC!