Feast Days Pinon Torte Recipes

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PINE NUT TART



Pine Nut Tart image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour, plus more for the surface
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons ice water
1/3 cup honey
1/4 cup light brown sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1/4 cup heavy cream
1 large egg yolk
Zest and juice of 1 lemon
1 1/2 cups pine nuts
Confectioners' sugar, for serving

Steps:

  • For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
  • Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
  • Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
  • Reduce the oven temperature to 325 degrees F.
  • Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
  • Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

NATIVE AMERICAN FEAST DAY COOKIES



Native American Feast Day Cookies image

yummy cookies that will satisfy anyone at the rez or in your home:) its very good and delicious to try anytime :)

Provided by Chef Otaktay

Categories     Dessert

Time 43m

Yield 24-36 cookies

Number Of Ingredients 11

2/3 cup sugar, plus
1/4 cup sugar
2/3 cup lard or 2/3 cup vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/3 cup milk
1/2 cup pine nuts, chopped
1 teaspoon ground cinnamon

Steps:

  • Preheat your oven to 350º F.
  • In a mixing bowl, cream 2/3 cup of sugar and lard.
  • Add egg and blend thoroughly.
  • Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
  • Gradually add milk until a stiff dough is formed.
  • Mix in the pinon nuts.
  • Roll the dough out on a lightly floured board to 1/2 inch thickness.
  • Cut into 2 inch cookies with a cookie cutter.
  • Sprinkle the tops with mixture of the remaining sugar and cinnamon.
  • Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
  • Cool on a rack.
  • Makes 2 dozen two inch cookies.

Nutrition Facts : Calories 144.1, Fat 8.1, SaturatedFat 2.5, Cholesterol 14.7, Sodium 73, Carbohydrate 16.4, Fiber 0.4, Sugar 7.8, Protein 1.9

FEAST DAYS PINON TORTE



Feast Days Pinon Torte image

Provided by Dena Kleiman

Categories     dessert

Time 45m

Yield 10 servings

Number Of Ingredients 9

Grease and flour for pan
1 cup pine nuts
2 tablespoons blue cornmeal
2 tablespoons unsalted butter
9 ounces semisweet chocolate
6 egg yolks, lightly beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 to 2 cups peach honey (see recipe)

Steps:

  • Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan. Refrigerate.
  • In food processor, grind pine nuts until moist and meal-like. Add cornmeal and blend again about 30 seconds, just enough to combine.
  • In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend evenly. Add to the pine nut mixture in the food processor and blend 30 seconds to a minute, until smooth.
  • Beat the egg yolks, sugar and vanilla together in a bowl and add to the other ingredients in the food processor. Blend again until smooth.
  • Pour the batter into the prepared pan and bake 20 minutes, or until the cake is firm and springs back slightly when pressed in the center. Do not overcook.
  • Remove from oven and place on a wire rack to cool. Serve with peach honey (see recipe).

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 21 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 10 milligrams, Sugar 73 grams, TransFat 0 grams

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