Рецепт Pecan Cookies With Cranberry Ice Cream And Pumpkin Sauce
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Ингредиенты
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Инструкции
- PECAN COOKIES: 3/4 c. flour 3/4 c. cake flour 1 c. confectioner's sugar 1 c. pecans, toasted and finely minced 1/2 c. brown sugar 3/4 c. unsalted butter - softened 1 egg yolk 1 tsp. vanilla extract PUMPKIN SAUCE: 1/4 small pumpkin, split in half, seeded 1/2 tsp. nutmeg 1/2 c. maple syrup 1 each cinnamon stick 3 each cloves 1/4 tsp. turmeric 2 c. cream
- TO MAKE ICE CREAM:In a sauce pan, combine orange juice, Grand Marnier and star anise; bring to a boil and flame till all the alcohol is burned. Strain into another sauce pan, add in remaining ingredients and simmer for about 10 min.
- Strain cranberry skins and freeze, following ice cream freezer TO MAKE PECAN COOKIES:Preheat oven to 325 degrees. Mix first four ingredients and set aside.
- In a mixer, cream brown sugar and butter; add in egg yolk and vanilla; at medium speed add in slowly remaining ingredients till incorporated; refrigeratedough wrapped in plastic film. Roll dough on a floured surface to 1/2-inch thick; cut desired shape with a cookie cutter or possibly knife and place them on parchment paper in a sheet pan and cook for 10 to 12 min. Keep in an airtight container till serving time.
- TO MAKE PUMPKIN SAUCE:Blanch pumpkin seeds for 5 min in boiling water, then roast them at 400 degrees for 5 min with 1 Tbsp. of confectioner's sugar. Cook pumpkin in oven, meat side down, for 1 hour; remove skin and set aside. In a sauce pan combine cream, maple syrup, nutmeg, cinnamon, clove and turmeric and bring to a boil; strain and blend cream mix with pumpkin; let cold.
- Serve 2 ounces of sauce into four plates; place a cookie in the middle and scoop ice cream on top. Garnish with pumpkin seeds and more cookies.