Wednesday, November 26, 2008
no but for real
sorry about that lack of posting... new job + boston makes jack a dull boy.
so yeah-- true life: i've been living on deli sandwiches. but happy thanksgiving, everybody!
today was big news in the dessert world:
salted caramel sauce
and pumpkin souffles.
more on savories tomorrow.
even though there are no pictures, the salted caramel sauce is totally kickass and delicious... like bougie style in hot chocolate, over cheesecake, ice cream. oh salt, let me count the ways. ps read this book; it's awesome.
1 cup sugar
4 oz butter (half a stick)
1/2 cup cream
sea salt to taste (2 pinches)
put the sugar in your sturdiest pot and heat it over medium high heat. don't stir it, just lift the pan and let the sugar sift back and forth. eventually it'll melt and turn nutty brown. that's the good stuff-- caramel/butterscotch never ceases to amaze me.
add the butter (foam!), stir and take the pot off the heat. add a pinch of salt. now pour in the cream and stir well. see if you think it needs more salt-- another pinch makes it really punchy and delicious.
let it cool, pour it over something.
but more importantly... PUMPKIN SOUFFLES.
i was kind of beat-ass tired while making these, but they really are a fluffy and fun alternative to pumpkin pie. gourmet magazine knows what's up.
1/2 cup milk
1 tbsp cornstarch
nutmeg, cinnamon, allspice & cloves (1 tsp total) or just 1 tsp pumpkin pie spice
3/4 cup sugar
3/4 cup pureed pumpkin (not a whole can, which is kind of a pain in the ass. but you could use the rest for.... anythingomgpumpkinpumpkinpumpkinfallfallfall)
10 egg whites
--heat up the milk, cornstarch and spices until the milk boils and it thickens. like pudding! hoowee.
--remove from heat & add pumpkin & let it hang out another burner.
--oven to 400. butter those ramekins and dust with some sugar. what's that you say? no ramekins? yeah, i don't know.
--beat the egg whites with a little salt in a cleaner than clean bowl until they hold soft peaks. add the sugar (3/4 cups) and beat until the peaks are stiff and glossy (a few more minutes)
--fold (gently!) 1/3 of the whites into the pumpkin mix. then add the rest. "gently but thoroughly"
--fill up your ramekins. i guess you could try it in a bigger dish, but my large-scale souffle attempts have turned out really sheisty.
--bake until the tops are golden, 18-20 minutes.
--gotta catch 'em all! each up before they deflate.