The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [282]
2. Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.
almond flan
SERVES 12
½ cup plus 2/3 cup sugar
2 tablespoons water
4 cups half-and-half
6 ounces blanched whole almonds (about ¾ cup), toasted and finely ground
Pinch of salt
3 large whole eggs
6 large egg yolks
3 tablespoons amaretto
1. Preheat the oven to 325°F. In a small saucepan, bring ½ cup sugar and the water to a boil over medium-high heat. Without stirring, cook until the syrup is a rich amber color, about 8 minutes; brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Pour into an 8 × 2-inch round tart pan, swirling to coat the bottom evenly. Set aside.
2. In a medium saucepan over medium-high heat, bring the half-and-half and ground almonds just to a boil; remove from heat. Let steep, covered, 20 minutes. Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract the liquid; discard the solids.
3. Whisk the remaining 2/3 cup sugar and the salt into the mixture in the saucepan; bring to a simmer over medium-high heat. Whisk together the eggs and yolks in a medium bowl. Whisking constantly, gradually add the half-and-half mixture. Stir in the amaretto. Pour through a fine sieve into the prepared pan; place in a roasting pan.
4. Cover the flan with foil; poke several holes in the foil. Place the pan in the oven; fill it with boiling water to reach halfway up the sides of the flan. Bake until just set, 50 to 55 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap; chill overnight. Run a thin knife around the edge of the flan; invert onto a serving plate.
chocolate brownie spoon bread
SERVES 8
½ cup (1 stick) unsalted butter, plus more for the skillet
4 ounces semisweet chocolate, chopped
½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
Pinch of salt
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sugar
1. Preheat the oven to 350°F. Butter an 8-inch seasoned cast-iron skillet; set aside. Place the chocolate and butter in a medium heatproof bowl. Set it over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.
2. Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.
3. Pour the batter into the prepared skillet. Bake until the spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.
poire william charlottes
MAKES 6
for the cake
8 tablespoons (1 stick) unsalted butter, softened, plus more for the baking pan
1¼ cups plus 2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon baking powder
½ teaspoon salt
1¼ cups sugar
3 large eggs
1/3 cup milk
¾ cup Poire William (pear brandy)
1 cup peeled, diced pear
½ cup finely chopped toasted pistachios
for the filling
1 medium pear, peeled and chopped
2 tablespoons Poire William (pear brandy)
¾ cup plus 2 tablespoons milk
4 large egg yolks
½ cup sugar
Pinch of salt
1 cup heavy cream
3¼ teaspoons unflavored gelatin
1. Make the cake: Preheat the oven to 325°F. Butter a 9 × 12-inch baking pan. Line the bottom with parchment paper. Butter the lining; then flour the pan, tapping out excess. Whisk together the flour, baking powder, and salt.
2. Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until