Sunday, November 18, 2007

Edible Dishes

Last night I served a lot of things in edible dishes -- less cleanup, and they look nice. So there was cucumber, dill sour cream and smoked salmon in cucumber cups, potato corn soup in phyllo cups and artichoke emmenthal cheesecake in carrot cups (the carrot cups were superb, but I overbaked the cheesecakes and didn't serve them, alas). Next time I might experiment with plates made of baked bread and am trying to figure out a way to make drinking glasses of hard sugar candy -- once I figure out how to make a mold for them.

For dessert we had dulce de leche pumpkin custard pie. Here's David Lebovitz's recipe for making Dulce De Leche.

Dulce De Leche Pumpkin Custard Pie

15 ounces of cooked or canned pumpkin
1 cup dulce de leche
3/4 cup cream
2 eggs, separated
1/4 cup dark brown sugar
1 1/2 tsp, cinnamon
1/4 tsp,. ginger
1/4 tsp. nutmeg
pinch salt

1- 9" pie crust.

Preheat oven to 425 degrees.

Bake pie crust at that temperature for 8 minutes, then reduce heat to 325 degrees and bake ten minutes longer. Remove from oven.

Mix pumpkin, sugar, spices, cream, dulce de leche, and egg yolks. Beat until well blended. Whip egg whites until stiff peaks form. Fold whites gently into pumpkin mixture and pour into pie crust. Bake at 325 degrees for 50-55 minutes or until clean knife inserted into center comes out mostly clean, with just a few flecks of pumpkin on the knife. Serve with whipped cream, vanilla ice cream or creme anglaise.

1 comment:

handy helper said...

One way to make a mold for your edible glass cups is to use Muffin tins. Spoon a little of the mixture into Patty pans in each spaceto make sure it deosn't stick. Push a patty pan into each one make the shape of the cup. last of all put another tray on top so that the bottom of each hole in the top tray geos into the holes on the bottom ones. enjoy!