The Epicurious Cookbook (65 page)

Authors: Tanya Steel

BOOK: The Epicurious Cookbook

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4.
Put the pecans in the pie shell and pour the corn syrup mixture evenly over them. Bake on the hot baking sheet until the filling is set, 50 minutes to 1 hour. Cool completely.

“We loved the addition of the orange zest—it cut some of the oversweet taste that typical pecan pie can have. Make sure to make the pie the day before serving so that it has time to set. I would recommend warming the pie before serving and putting a small scoop of vanilla ice cream on the top of each slice.”

Lisaincaz, Cazenovia, New York

do ahead:

The
PIE
can be baked 1 day ahead and chilled. Bring to room temperature before serving.

The
DOUGH
can be chilled up to 3 days.

pastry dough

YIELD: MAKES SINGLE CRUST FOR 9-INCH PIE

1¼ cups all-purpose flour

½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces

¼ teaspoon salt

3 to 5 tablespoons ice water

1.
Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over the mixture and gently stir with a fork (or pulse in processor) until incorporated. Squeeze a small handful. If it doesn’t hold together, add more ice water, ½ tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.

2.
Turn out the dough onto a lightly floured surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the fat. Gather the dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Vermont Maple Bread Pudding with Walnut Praline

vermont maple
bread pudding
with walnut praline

There are few things better than rich and custardy bread pudding topped with sweet and sticky praline, but pair this dessert with vanilla ice cream and you’ve reached nirvana. Another option: skip the ice cream and serve this dish for brunch. If you need to accommodate a nut allergy, just leave the walnuts out; the caramelized sugar topping will provide plenty of crunch.

YIELD: MAKES 6 TO 8 SERVINGS

FOR PRALINE

Nonstick vegetable-oil spray

2 cups sugar

¼ cup water

1 cup walnuts, toasted and chopped

FOR BREAD PUDDING

8 large eggs

1 quart heavy whipping cream

1 cup sugar

1 cup maple syrup, plus more for drizzling

1 tablespoon pure vanilla extract

1 (1-pound) loaf brioche or egg bread, torn into bite-size pieces

Vanilla ice cream

MAKE PRALINE

Coat a rimmed baking sheet with nonstick spray. Stir the sugar and water in a heavy small saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until the mixture turns deep amber color, occasionally swirling the pan and brushing down the sides with a wet pastry brush, about 7 minutes. Stir in the nuts. Quickly spread the mixture on the prepared sheet. Cool, then chop the praline into small pieces.

MAKE BREAD PUDDING

1.
Whisk the eggs, cream, sugar, 1 cup maple syrup, and the vanilla in a large bowl to blend. Add the brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.

2.
Preheat the oven to 375°F. Butter a 13 by 9-inch baking dish. Transfer the bread mixture to the prepared dish. Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 40 minutes. Cool slightly.

3.
Cut pudding into 6 to 8 pieces. Place 1 piece on each plate. Place a scoop of ice cream atop the pudding, drizzle with maple syrup, sprinkle with praline, and serve.

“My substitutions included using week-old panettone instead of brioche, throwing in a handful of raisins, and using half-and-half instead of cream. Also, butter pecan ice cream instead of vanilla. This was easy to prepare, and results were excellent.”

A cook, Brooklyn, New York

do ahead:

The
PRALINE
can be made 1 day ahead. Store in airtight container at room temperature.

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