Ingredients:
Pumpkin puree:
3 tbsp
Full fat cream:
one by fourth cup
Vanilla extract:
Half tsp
Whipped cream
vodka: 60 gm
Marshmallow fluff
(optional)
Cream crackers
(optional)
Method:
Dip the top of your shot glasses in marshmallow fluff until the rim is coated.
Dip the coated rim in cream cracker crumbs until the marshmallow fluff is completely covered.
Add the pumpkin puree, cream, vanilla extract and whipped cream vodka to your blender.
Blend until smooth.
Pear rosemary pie with cheddarIngredients:
All-purpose flour:
two and a half cups
Table salt: one by
eighth teaspoon
Granulated sugar,
divided:
three tablespoons
Finely grated sharp cheddar cheese:
one cup
Cold butter: one cup
Cold heavy cream:
3 tablespoons
Ice-cold water:
4 to 5 tbsp
Pears, peeled and
sliced: Three and a
fourth pound
Firmly packed light
brown sugar: one
third cup
Cornstarch: Two and
a half tablespoons
Fresh lemon juice: 2
tablespoons
Vanilla extract: One
and a half teaspoon
Chopped fresh
rosemary:
1 teaspoon
Table salt: One-
fourth teaspoon
Egg, lightly beaten:
1 large
Method
Pulse first two ingredients and two tablespoons of granulated sugar in a food processor three or four times . Add cheese and butter; pulses until mixture resembles coarse meal. Drizzle cream and water over mixture; until moist clumps form.
Divide dough in half, and flatten into disks. Wrap disks in plastic wrap, and cool for 30 minutes.
Stir together pears, the other ingredients and the remaining granulated sugar in a large bowl.
Preheat oven to 400° c. Roll one dough disk into a 12 and a half inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate; fold edges under and crimp. Spoon the pear mixture into crust.
Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into six strips. Arrange strips in a lattice design over filling, press ends of strips into crust, sealing to bottom crust, and crimp. Whisk together egg and two tablespoon water. Brush lattice with egg mixture.
Bake at 400 degree Celsius for an hour shielding with aluminium foil after 30 minutes to prevent excessive browning. Let it cool on a wire rack for an hour.
Pear-cherry pie with cheddar crust: Prepare as directed, adding one cup dried cherries to pear mixture and increasing cornstarch to one-fourth cup.
The writer is a chef at the Grand Mercure hotel