Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [394]
Note: Frozen squash puree is available in the freezer case of most supermarkets. To make your own, position the rack in the center of the oven and preheat the oven to 375°F. Cut 2 medium acorn squashes, 2 small sugar pumpkins, 1 large butternut squash, or 1 large blue Hubbard squash in half through the stem. Scrape out the seeds and their fibrous threads with a grapefruit spoon. Spray a large lipped baking sheet with nonstick spray and place the squash or pumpkin halves on it cut side down. Bake until soft, until a knife easily pierces the skin, 45 minutes to 1 hour and 30 minutes, depending on the size and freshness of the squash. Cool the baking sheet on a wire rack for at least 1 hour, then scrape out the inner flesh from the squash and pumpkin and use 2 cups as directed.
Variations: For a more traditional taste, omit the crystallized ginger; increase the sugar to 6 tablespoons.
Add 1 teaspoon ground cinnamon with the nutmeg.
Pumpkin Pie: Omit the ginger; substitute 2 cups canned pumpkin puree (not pumpkin pie filling) for the squash puree.
Vanilla Cream Pie
The distinctions among cream, meringue, and icebox pies have long since broken down. Most cream pies can become meringue pies by exchanging the whipped cream for a meringue. Because of its alcohol base, vanilla extract can leave a sharp aftertaste in this creamy standard. We prefer a real vanilla bean for its pure, simple taste. Makes one 9-inch pie
2 cups milk (regular, low-fat, or fat-free)
1 vanilla bean, split in half lengthwise but still attached at the stem
3 large egg yolks, at room temperature
½ teaspoon salt
¾ cup sugar
¼ cup all-purpose flour
2 tablespoons cornstarch
1 recipe Short Crust or Butter Crust, lined into a 9-inch pie plate and prebaked (for instructions on prebaking,)
1¼ cups heavy cream
Heat the milk in a medium saucepan over medium heat until small bubbles fizz around the pan’s inner rim. Once the milk is hot, drop the split vanilla bean into the saucepan, cover, and set off the heat for 15 minutes.
Whisk the egg yolks and salt in a large bowl until creamy and smooth; set aside.
Use a fork to fish the vanilla bean out of the still-hot milk; transfer the bean to a cutting board. Use a knife to scrape the inside of the bean, removing the tiny black seeds. Return the seeds to the milk.
Set the pan back over medium-low heat. Whisk in ½ cup sugar, the flour, and cornstarch until there are no lumps or undissolved bits. Cook, whisking constantly, until thickened and barely bubbling, about 3 minutes.
Slowly whisk this hot mixture into the whisked egg yolks; continue whisking until smooth. Pour into the prebaked crust; set aside at room temperature for 10 minutes.
Place a piece of plastic wrap against the surface of the pie filling and place the pie in the refrigerator until chilled, at least 4 hours or overnight.
Just before serving, place a large bowl and the electric mixer’s beaters or whisk attachment in the refrigerator for 10 minutes.
Remove them and add the cream to the bowl. Beat with the electric mixer at high speed until bubbly and thick, about 20 seconds. Slowly beat in the remaining ¼ cup sugar in a thin stream until thickened and silky, until the whipped cream holds its shape on a spatula in rounded, soft, gentle waves, about 1 minute.
Gently peel the plastic wrap off the pie filling. Spoon the whipped cream over the pie, sealing it to the edges. Shape it with the back of a rubber spatula into waves. Serve at once.
Banana Cream Pie: Before adding the filling, line the bottom of the crust with 2 ripe bananas, thinly sliced. If desired, stand vanilla wafer cookies in the whipped cream as garnish.
Cherry Cream Pie: Stir 1 cup pitted, chopped sweet cherries into the vanilla filling just before pouring it into the crust.
Coconut Cream Pie: Stir 1 cup sweetned coconut in the vanilla filling before pouring it into the crust.
Spiced Vanilla Cream Pie: Add ¼ teaspoon ground cinnamon, ¼ teaspoon grated nutmeg, and 1/8 teaspoon ground cloves with the flour.
Vanilla