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Mexican Pumpkin Treat

In Desserts, Creams & Sauces, Vegetables On November 5, 2012 0 Comments

I’ll never forget the first time I tasted fresh pumpkin (without it being so over processed). My experience took place in a fabulous country: Mexico. As I looked inside my clay bowl, those chunks of pumpkin didn’t look that appealing.

However, Mexicans have a way of transforming boring, bland pumpkin into a treat by cooking it in  sugar syrup made with water and piloncillo (this is natural brown cane sugar). And, those exotic cinnamon sticks are added to the boil.

Yup! Just three ingredients are needed here to satisfy my big sweet tooth!

Prep time: 40 to 50 minutes
Serves: 6 to 8

Ingredients:
3 cups cold water
2 piloncillo cones* (Mexican natural brown cane sugar)
2 cinnamon sticks, cut in half
Dash ground cinnamon
One 2-pound fresh pumpkin

Make the sugar syrup:

1. In a 2-quart sauce pot, combine the water, piloncillo cones, cinnamon sticks and dash ground cinnamon

2. Cover and bring to a boil. Cook for about 5 to 8 minutes or until the sugar melts down. Set aside, uncovered, to cool.

3. Meanwhile, cut the pumpkin in fourths. Remove and discard the stem, seeds and fibers. Peel the pumpkin (this is optional, since it is left unpeeled when this recipe is prepared in Mexico).

4. Cut pumpkin into 3-inch chunks; transfer pumpkin chunks to a 6 to 8-quart saucepot.

5. Pour the sugar syrup over the pumpkin in sauce pot. Cover and bring to a boil.

6. Cook on medium-high heat for approximately 8 to 10 minutes, or until the pumpkin is fork-tender.

7. Cool and serve Mexican Pumpkin Treat warm or,  alternatively, refrigerate a day ahead and serve cold.

*Piloncillo is hardened, natural brown sugar shaped in cones. The cones measure about 5 inches and can be found in Latin American supermarkets or grocery stores.

Text and Photograph ©2012 Nancy DeLucia Real

Fast and Fresh Plum Tart

In Pies & Sweet Tarts On August 20, 2012 0 Comments

What fruit are you enjoying these days? Mmm, that’s what I thought – plums. If you’re buying them from your local farmers’ market, then you’re getting fresh, ripe plums. And, they’re sweet!

For an easy dessert this summer, make or buy pie pastry, slice up those plums, sprinkle them lightly with sugar et voilà. It’s fast, fresh and everyone will go, “Wowwww, how beautiful!”
Nancy’s Easy Pie Pastry* (recipe previously posted on this website)

Prep time: 30 minutes
Bake time: 30 to 40 minutes
Makes: One 9-inch tart

Ingredients:
ready-made pie pastry
3 to 4 fresh, ripe plums, sliced into 1/4-inch thick slices
2 tablespoons granulated sugar, for sprinkling

1. Preheat oven to 425°F.

2. Follow the rolling-out instructions for one sheet of pie pastry and transfer it to a large cookie sheet.

3. Lay out the plum slices in concentric circles and sprinkle sugar over them.

4. Turn the pastry edges inward, over the plums.

5. Cover the pastry edges with one-inch thick aluminum foil sheets.

6. Place tart on a rack positioned in center of oven and bake 30 to 40 minutes or until plums are tender and slightly bubble.

7. Remove foil strips for last 5 minutes of baking. Cool on cookie sheet set on counter.

8. Serve warm or cold, topped with vanilla ice cream or frozen yogurt.

Text and Photograph ©2012 Nancy DeLucia Real.

*Note: Fast and Fresh Plum Tart requires one rolled-out pie pastry.

Alternatively, use  Nancy’s Healthy Pie Pastry (found in our Recipes, under Pastry for Sweet & Savory Pies) which yields two pastry sheets. You can make half the pastry recipe – it will yield one pastry sheet.

Strawberry Rhubarb Pie

In Pies & Sweet Tarts On May 27, 2012 0 Comments

Over the past ten years or so, I’ve been asked a zillion times, “Nancy, what’s your favorite dessert?” I always respond by saying, “classic American fruit pies”. In my opinion, there’s no better dessert than fresh fruit encased in flaky pie crust, topped with whipped cream or vanilla ice cream.

Since it’s the season for strawberries and rhubarb, here’s my classic and unique Strawberry Rhubarb Pie. I’ve made it since I was a teenager – from scratch. Just a few days ago, I made this for my Italian friends. It was the first time they had the strawberry-rhubarb combo and they loved it!

Prep time: 40 to 50 minutes
Bake time: 40 to 50 minutes
Makes: One 9-inch pie

FIRST, PREPARE THE PASTRY-

INGREDIENTS & INSTRUCTIONS FOR THE PASTRY:

2-2/3 cups all-purpose, unbleached flour
1 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup sunflower or safflower oil
4 tablespoons cold water
Three 2-inch wide aluminum foil strips (to place over pastry edges during baking)
One 9-inch pie plate

1. In a 4-quart mixing bowl, combine the flour, salt & cinnamon.

2. Add the oil and, using a pastry cutter, mix until flour and oil combine to form pea-sized clusters.

3. Add water, 1 tablespoon at a time; mix until dough amalgamates and sides of bowl are clean. If needed, add 1 more tablespoon water.

4. Gather dough with hands; separate into two equal balls.

5. Wrap each dough ball in plastic and place in freezer for 10 to 12 minutes.

Meanwhile, prepare the strawberry-rhubarb filling-

INGREDIENTS & INSTRUCTIONS FOR THE STRAWBERRY-RHUBARB FILLING:

1-1/2 cups granulated, unbleached sugar
1/2 cup all-purpose, unbleached flour
2-1/2 cups chopped fresh rhubarb stalks (1/2-inch pieces)
2-1/2 cups chopped fresh strawberries (3/4-inch pieces, slightly larger than the rhubarb pieces)
1 teaspoon pure vanilla extract

1. In a 1-quart mixing bowl, combine the sugar and flour; set aside.

2. In a 6-quart mixing bowl, combine the chopped rhubarb and strawberries.

3. Gently stir in the sugar-flour mixture. Add the vanilla and gently stir; set aside.

NEXT, ROLL OUT THE PASTRY AND ASSEMBLE THE PIE:

1. Transfer one dough ball from the freezer to the refrigerator.

2. Unwrap the remaining dough ball and, on a flat, floured surface, flatten it to a 5-inch circle.

3. Place the pastry dough circle in between two lightly-floured 15-inch long waxed paper sheets.

4. Using a rolling pin, roll pastry from the center and outwards. After two to three rolling motions, peel off top waxed paper sheet and lightly flour the pastry.

5. Replace the waxed paper sheet over the pastry and flip.

6. Remove second waxed paper sheet & lightly flour pastry. Cover with waxed paper sheet again.

7. Continue rolling & flouring the pastry until it is 3 inches larger than the diameter of pie plate edges.

8. Remove top waxed paper sheet from rolled-out pastry. With one hand underneath the bottom waxed paper sheet & other hand over pastry surface, make a quick flip onto the pie plate.

9. Gently and slowly peel off the remaining waxed paper sheet from the pastry.

10. Carefully fit the pastry into pie plate edges. Using a fork, poke random holes in pastry; set aside.

11. Preheat oven to 425°F.

12. Repeat above rolling instructions with second pastry dough. Keeping the pastry inside paper sheets, set it aside.

13. Meanwhile, gently stir the strawberry-rhubarb filling and then carefully spoon it over pastry set in pie plate. Carefully flip second pastry over filling; peel off the waxed paper sheet.

14. Trim pastry edges to one-inch overhang. Turn pastry edges under.

15. With fingers, crimp or pinch the edges, creating fluted shapes. Cover fluted pastry edges with aluminum foil strips.

16. Place pie on a rack positioned in center of oven.

17. Bake 40 to 50 minutes or until fruit bubbles. Remove foil strips during last 5 to 8 minutes of baking.

18. Transfer pie to counter to cool. Serve warm or cold with 5-Minute Whipped Cream (found in our Recipes, under Desserts, Creams & Sauces), vanilla ice cream or garnish of your choice.

Text & Photograph ©2012 Nancy DeLucia Real

Cinnamon Apples

In Fruit and Jams On November 23, 2011 0 Comments

Every year at Thanksgiving, I like adding a new dish to my repertoire. I recently posted Butternut Squash Risotto as a first course for the holiday dinner. Keep in mind that tomorrow’s fare could add 3 pounds to your scale the next day, aka Black Friday, the day you’ll shop for a holiday dress or suit. Don’t know about you, but I’m staying in my tight black dress way past January 2nd!

No worries. I’ve come up with a foolproof plan. I turned my fav apple pie dessert into a guilt-free holiday treat. Freshly sliced apples are cooked with raisins and cinnamon (no sugar). After the apples have cooled, I can snack on them as much as I like without worrying about an expanding waistline.

Try the recipe – you’ll love it.

Prep time: 10 to 15 minutes
Cooking time: 5 to 8 minutes
Serves: 4 to 6

Ingredients:
5 to 6 medium-large apples (any variety)
¼ cup raisins
½ cup cold water
½ cinnamon stick, cut into slivers
Dash ground cinnamon

1. Peel, core and thinly slice the apples.

2. Place apples in a 4 to 6-quart saucepot with raisins, water, cinnamon stick and ground cinnamon.

3. Bring to a boil and cook on medium-high heat, stirring occasionally, for 5 minutes or until apples are tender.

4. Transfer Cinnamon Apples to a glass or porcelain bowl and cool.

Serve and/or refrigerate up to 5 days.
Text & Photograph © Nancy DeLucia Real

Varadero Beach Pineapple Dessert

In Desserts, Creams & Sauces On July 9, 2011 0 Comments

Upon arriving at a Varadero Beach resort (Cuba) in June, I realized I had entered paradise. The pristine white sands against the turquoise ocean looked surreal. To add to this dreamy state were the tropical Caribbean trees and fruits.

Truly vine-ripened in the sun, an array of sweet, luscious fruit is served at all hotel buffets. As I enjoyed pineapple for breakfast, lunch and dinner, I became inspired to create a refreshing dessert. I accented the pineapple with a favorite spice of mine, grilled it and served it with sherbet. The recipe is lots of fun for summer entertaining.

Prep time: 15 minutes
Serves: 4

Ingredients:
One whole, fresh pineapple
Brown sugar, for sprinkling
Ground cinnamon, for sprinkling
1½ pints sherbet (various flavors)

1. Working on a cutting board, cut off and discard pineapple stem with leaves as well as the bottom tip.

2. Holding the pineapple vertically, cut it into fourths.

3. Slice off and discard the ½-inch thick inner core from each fourth.

4. Insert a sharp, pointed knife between the pineapple skin and flesh.

5. Cut away the flesh from the skin in one piece (for all fourths).

6. Refrigerate two of the fourths in a covered bowl for future use (the extra pineapple can be eaten as a snack).

7. Working with two of the fourths (half of the pineapple), cut each fourth, crosswise, into 8 slices (a total of 16 slices). Set the slices on an aluminum-foil lined baking sheet.

8. Sprinkle the pineapple slices lightly with brown sugar and cinnamon.

9. Place the sheet with the pineapple on an oven rack set six inches away from oven’s overhead broiler grill.

10. Broil/grill the pineapple for 5 minutes or until brown sugar begins to bubble.

11. Cool completely (this step can be prepared early in the day).

To serve, place two scoops sherbet onto four individual dessert plates. Decorate the sides of each plate of sherbet with four slices of pineapple.

Text & Photographs ©2011 Nancy DeLucia Real