American Cuisine : Pumpkin Pie (Repost from 05 November 2009)

One of the great things I love about the fall season (North American term for autumn) is the food! One of my favorite desserts this time of year is the classic all-American pumpkin pie. This dessert can be traditionally served for Thanksgiving and Christmas.

http://www.bbcgoodfood.com/recipes/7733/classic-pumpkin-pie-with-pecan-and-maple-cream

Classic Pumpkin Pie with Pecan & Maple Cream

550g piece pumpkin , peeled and cut into chunks

500g pack shortcrust pastry (la pâte brisée)

175g light muscovado sugar (la vergeoise)

2 eggs

142ml pot double cream (la crème fraîche épaisse)

1 tsp cinnamon

1 tsp allspice (le piment de Jamaïque)

1 tsp ground ginger

small grating of nutmeg

 

For the Pecan & Maple Cream

142ml tub double cream

5 tbsp maple syrup

25g pecans , finely chopped

Method

Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.

On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.

Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.

Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

British Cuisine : Melty Mushroom Wellingtons

http://www.bbcgoodfood.com/recipes/12804/melty-mushroom-wellingtons

Ingredients

• 4 large field mushrooms
• 4 tbsp olive oil
• 1 garlic clove , chopped
• about 400g spinach leaves
• a dusting of flour
• 1 tbsp picked thyme leaves
• 500g block all-butter puff pastry
• 140g Stilton cheese, sliced
• 1 egg , beaten

Method

1. Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
2. Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
3. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
4. Place the 4 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.