As much as I love the summertime, this time of year is also very exciting and fun for a chef. During the summer, you tend to cook lighter, grill more, and make lighter sauces and soups. But the fall? The fall lends itself to more flexibility in cooking as the heavier sauces and soups begin to meld with the cooler weather. Root vegetables and certain fruits are readily available and stir the senses as we prepare for the holidays. The fall really gives us chefs the opportunity to be as creative as we can be.
Some of you may already know this about me, but I prefer cooking more savory items than sweet. Normally, I’m posting recipes that reflect that preference, but today I decided to go with my “sweet” side considering the time of year we’re entering. I feel these desserts are not only appropriate, but easy enough to execute and will hopefully fit the bill for you sometime this season.
I hope you enjoy making the pumpkin pie and chocolate mint tart recipes I’m providing today. Please email me if you have any questions or concerns. ENJOY!
Pumpkin Pie
3 Cups Pumpkin Puree
1 1/2 Cups Brown Sugar
2 TBSP Cornstarch
1 TBSP Salt
1 1/2 TSP Cinnamon
1 1/2 TSP Ground Ginger
1/4 TBSP Nutmeg
6 Eggs
3 Cups Sweetened Condensed Milk
2 – 10″ Uncooked Pie Shells
Pre-bake pie shells for about 10-15 minutes in a 350 degree oven. Let cool and set aside. In a bowl combine pumpkin puree with sugar, cornstarch, salt, cinnamon, nutmeg, eggs and milk. Set aside. Divide filling to both shells and bake at 350 degrees for 40-45 minutes.
Chocolate Mint Tart
10 oz of Bittersweet Chocolate
1/2 Cup Heavy Cream
1/3 Cup Milk
1 Egg, Lightly Beaten
1/4 Cup Mint Schnapps
1 – 10″ Uncooked Pie Shell
Pre-bake pie shell in a 350 degree oven for about 10-15 minutes. Let cool and set aside. Put chocolate in a bowl. Heat cream and milk in a saucepan and pour over chocolate. Mix egg and Mint Schnapps and add to the chocolate mixture. Whisk together. Pour mixture into pie shell and bake at 300 degrees for 20-30 minutes.
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