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1. Pumpkin Ginger Creme Caramel on Spiced Pumpkin Cake with Pecan Shorts and Toffeed Pecans

2. Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream

Book Description

Be forewarned: Once you present a dessert from this book--say, Black-Bottomed Crème Brûlée with Chewy Chocolate-Chip Cookies and Chocolate Sauce or maybe Blueberry Lime Tart with Sweet Coconut Crumble and Blueberry Sorbet--you will earn a reputation as a fabulous dessert chef and will be required, for the rest of your life, to serve amazing after-dinner treats. Luckily, The Olives Dessert Cart has 140 more recipes from which to choose.

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The Olives Dessert Table : Spectacular Restaurant Desserts You Can Make at Home

Authors: Todd English,Sally Sampson,Paige Retus

Date: November 2000

ISBN: 0684823357

Publisher: Simon & Schuster

Hardcover

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Pumpkin season, though much anticipated by pumpkin lovers, is very, very short: It has to be cold enough to feel like fall, but the day after Thanksgiving, no one wants to hear about them anymore. Maria Wharton, a member of our pastry team, loves pumpkin and likes heavier spicing than either Paige or Todd, who agree the flavor should be more delicate. Here, a subtly flavored pumpkin custard balances a more aggressively spiced pumpkin cake, accented by buttery cookies and crunchy nuts.

Pumpkin Ginger Creme Caramel
French custard bathed in caramelized sugar syrup. Though we usually insist on doing things from scratch, here we use canned pumpkin. It's more consistent, more convenient, and less messy. The flavor and texture of the custard is lighter and creamier than traditional pumpkin pie. If you're serving this on its own, you can make it in a 9-inch pie pan. In that case, bake this custard at 300 degrees for 50 to 60 minutes.

Servings: 8

• 1/4 cup chopped fresh gingerroot

• 1 cup milk

• 2 cups heavy cream

• 1 cup sugar

• 2 1/2 tablespoons water

• 2 large eggs

• 1/2 large egg yolk

• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

• 1/4 teaspoon salt

• 1/8 teaspoon grated fresh nutmeg

1. Preheat the oven to 325 degrees.

2. Place the gingerroot, milk, and cream in a medium saucepan and bring to a boil over medium-high heat. Set aside to steep for 1 hour. Pour through a strainer and discard the gingerroot and other solids.

3. While the ginger is steeping, prepare the ramekins: Place 1/2 cup of the sugar and the water in a small saucepan and cook over high heat, stirring occasionally, until the sugar is caramelized, about 8 minutes. Pour into 8 clean, dry 5-ounce ramekins. Tilt the cups so that the bottoms are evenly covered. Set aside.

4. Place the eggs, egg yolk, pumpkin puree, the remaining 1/2 cup sugar, salt, and nutmeg in a large bowl and mix to combine. Add the cooled, strained milk and mix to combine. Pour the custard into the prepared molds. Place the molds in a large baking pan and fill halfway with hot water. Transfer the pan to the oven and bake until the custards jiggle but do not ripple, about 30 to 40 minutes. Cool to room temperature and place plastic wrap directly on the surface. Refrigerate at least 12 hours and up to 2 days.

Spiced Pumpkin Cake

Used here as an underliner for the Creme Caramel, it's also a nice tea cake served alone.

• 5 tablespoons unsalted butter, at room temperature

• 3/4 cup brown sugar

• 1 large egg

• 2/3 cup canned pumpkin puree (not pumpkin pie filling)

• 1/4 cup apple cider

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground mace

• 1/2 cup toasted pecans, roughly chopped

1. Preheat the oven to 350 degrees. Grease and flour an 8-inch-square cake pan.

2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until fluffy. Add the egg and beat for 1 minute. Scrape down the sides, add the pumpkin puree and cider and mix well. It will look broken but don't worry. Add the remaining ingredients, and mix until just combined. Spread into the prepared pan and transfer to the oven. Bake until a toothpick inserted comes out clean, about 20 to 25 minutes. Cool in the pan. Wrap and store at room temperature up to 2 days.

Pecan Shorts

MAKES 2 TO 3 DOZEN COOKIES

• 1/4 pound (1 stick) unsalted butter, at room temperature

• 1/3 cup confectioners' sugar, plus additional for tossing

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/3 cup finely ground toasted pecans

1. Preheat the oven to 350 degrees

2. Place the butter and sugar in a bowl and mix until creamy. Add the salt and vanilla and mix to combine. Add the flour and pecans and mix until just combined.

3. Form a dough into 1-inch balls (a no. 100 scoop is helpful) and place on an ungreased baking sheet. Transfer the sheet to the oven and bake until the bottoms are golden, about 10 to 12 minutes. Cool on the sheet. When they have cooled completely, toss with confectioners' sugar. Store at room temperature up to 2 days.

Toffeed Pecans

MAKES 5 CUPS

Making these takes time and effort but it's well worth it. This makes a snappy, salty garnish for creme brulee or a topping for coffee, caramel, or chocolate ice cream. This recipe makes more than you will need, but since they are so much work to make, we think its best to make a large quantity and keep some in the freezer.

• 1/2 pound plus 2 tablespoons (2 1/4 sticks) unsalted butter

• 1 3/4 cups plus 2 tablespoons sugar

• 1 tablespoon salt

• 3 1/2 cups pecan halves

1. Line a baking sheet with parchment paper.

2. Place the butter in a small saucepan over medium-low heat and cook until melted. Add the sugar and salt and stir briskly until the mixture comes together. Add the nuts and cook, stirring the nuts evenly and constantly, until the sugar caramelizes and coats the nuts, about 5 to 10 minutes.

3. When the sugar has turned a beautiful oak brown, carefully pour the hot mass onto the prepared sheet and quickly separate the nuts with forks or tongs. When the nuts have cooled completely transfer to an airtight container and store for 3 to 5 days or freeze up to 2 weeks.

TO FINISH AND ASSEMBLE:

1. Cut the Spiced Pumpkin Cake into 9 portions. Eat one and place the remaining 8 on individual dessert plates.

2. Run a paring knife around the edge of each Pumpkin Ginger Creme Caramel and gently push on the edge of the custard to break the vacuum. Tip upside down and center over the pumpkin cake. Allow the creme caramel to drop onto the cake: The sauce will come out of the mold right behind the custard.

3. Divide the Pecan Shorts equally among the plates.

4. Garnish with a handful of Toffeed Pecans.

More From This Book:

1. Pumpkin Ginger Creme Caramel on Spiced Pumpkin Cake with Pecan Shorts and Toffeed Pecans

2. Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream

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