Pumpkin And Date Tart With Bourbon Gelato Recipes

BOURBON PUMPKIN TART WITH WALNUT STREUSEL

Steps:

• Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes. , On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. , Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling. , Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

PUMPKIN AND DATE TART WITH BOURBON GELATO RECIPE

Steps:

• Whisk the egg yolk and cream together in a small bowl. Combine the flour, sugar, and butter in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until the butter and dry ingredients form a fine cornmeal consistency, about 2 minutes. Add the egg yolk and cream and mix on medium speed until the dough is smooth, 2-3 minutes.
• Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour and up to 3 days; or freeze it for up to 2 months. (Defrost the dough overnight in the refrigerator.)
• Line a baking sheet with parchment paper, butter the inside of an 11-inch flan ring, and place the ring on the baking sheet. Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and knead the dough on the countertop to soften it, until it is the texture of Play-Doh.
• Dust your work surface again with flour, dust a rolling pin with flour, and roll the dough until it is 15 inches in diameter and a thickness of 1⁄8 to ¼ inch. Gently fold the dough in quarters and place it on top of the flan ring, placing the point in the center and gently unfolding the dough so the ends are flopped over the ring.
• Gently push the dough down to fit inside the ring, pressing into the crease around the inside circumference so the dough fits snugly against the corners and sides. (Don't stretch the dough to fit or it will shrink during baking.) Dip the knuckle of your index finger in flour and use it to further press the dough into the crease, creating a straight edge, not sloping sides.
• Roll the rolling pin over the top of the flan ring to cut the dough. Pull off the trimmed dough and reserve it to patch any cracks in the crust after it is baked. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to 1 day.
• Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the egg yolks and sugar together in a medium-sized bowl until smooth. Combine the cream, cinnamon, and nutmeg in a medium-sized saucepan over high heat. When the cream just begins to boil, turn off the heat.
• Ladle 1 cup of the cream out of the pot and gradually add it to the bowl with the eggs, whisking constantly to prevent the cream from cooking the eggs. Gradually add the contents of the bowl to the saucepan with the remaining cream, stirring with the whisk.
• Cook the filling over medium heat, stirring constantly with the whisk, until it is thick enough to coat the back of a spoon, making sure it doesn't boil, or the eggs will curdle. Pour the filling through the fine-mesh strainer. Stir in the pumpkin purée and set aside to cool to room temperature. (If a layer of foam has formed on the top of the filling, skim it off and discard.)
• You can prepare the filling up to 3 days in advance. Transfer it to an airtight container and refrigerate until you are ready to bake the tart.
• Adjust the oven rack to the middle position and preheat the oven to 300 degrees.
• Remove the prepared tart shell from the refrigerator. Lightly grease 1 side of a sheet of parchment paper and place it buttered side down on the tart shell. Pour pie weights or uncooked rice or beans into the shell, pressing them into the corners of the shell to prevent the corners from rising when the shell is baked.
• Place the tart shell on a baking sheet and bake it until light golden, about 25 minutes, rotating the baking sheet halfway through the cooking time so the tart browns evenly.
• Remove from the oven and use a large spoon to carefully remove the weights. Peel off and discard the parchment paper and return the tart shell to the oven to bake until it is a rich golden brown and uniform in color, 15-20 minutes.
• Remove from the oven and set it aside to cool to room temperature. (Leave the oven on.) Check for cracks in the shell where the filling could leak out, and smear a small amount of raw dough into the cracks so the crust is sealed. Add the scraps to the remaining disk of dough.
• Submerge the dates in a bowl of hot tap water to loosen the skins. Remove the dates from the water and peel off and discard the skins. Remove the pits, reshape the dates, and pat them dry with a paper towel. Lay the dates on the tart shell about 1 inch from the edge of the tart pan, spacing them evenly so each slice of the tart will contain a whole date.
• Pour the filling into the prepared shell to fill it flush to the top. (You may not use all of the filling.) Place the baking sheet in the oven, taking care not to let the filling spill over the sides, and bake the tart for 25-30 minutes, rotating the baking sheet during baking time so the tart cooks evenly, until it is almost set. (The very center will jiggle a bit when you gently shake the tart.)
• Remove the tart from the oven and allow it to cool slightly. Serve the tart warm or set it aside to cool to room temperature. (I like it best warm.) To serve, lift the flan ring off the tart and cut the tart into 8 or 10 wedges, as many as the number of dates you used. Use a spatula to carefully transfer each wedge to a dessert plate. Nestle a scoop of gelato next to the tart, drizzle the gelato with a few drops of bourbon, and place 2 walnut biscotti on the side, if you are serving them.

PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

Steps:

• Make the crust:.
• In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
• Chill the crust for 1 hour.
• Make the filling:.
• In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
• In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
• Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
• Make the topping:.
• In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
• Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
• Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
• Remove the side of the pan and garnish the top of the cheesecake with the pecans.

BOURBON PUMPKIN TART WITH WALNUT STREUSEL

Steps:

• Make the tart crust: Using a mixer with a paddle attachment, mix the flour, sugar, orange zest and salt in a large bowl on low speed for about 30 seconds.
• Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed, until the dough is just combined.
• If the dough is too dry to come together, add more cream a tablespoon at a time.
• Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap.
• Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.
• Make the filling:.
• Spoon the pumpkin into a large bowl.
• Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, spices and salt. Whisk about 30 seconds. Whisk in the cream and bourbon. Set aside.
• Make the topping:.
• Combine the flour, sugar, cinnamon and salt in a food processor fitted with a metal blade. Pulse briefly to mix.
• Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.
• Assemble the tart:.
• Position the oven rack in the center of the oven and heat to 350 degrees F.
• Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 10 minutes.
• Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16-inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about 1/2-inch thick.
• Pour the pumpkin mixture into the unbaked tart crust.
• Scatter the streusel mixture evenly over the unbaked pumpkin filling.
• Bake until the topping is evenly cooked and no longer looks wet in the center, 50-65 minutes.
• Let the tart cool on a rack for at least 2 hours before serving, or, after it cools, wrap in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours.
• Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream if you like.

BOURBON CHOCOLATE PUMPKIN LATTE

Steps:

• Place the first 5 ingredients in a large saucepan. Cook and stir over medium heat until heated through. Remove from heat; stir in hot espresso and bourbon. Pour into warm mugs. If desired, top with whipped cream and additional pie spice.

PUMPKIN AND DATE TART WITH BOURBON GELATO

Steps:

• To make the crust, whisk the egg yolk and cream together in a small bowl. Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment, and mix on low speed until the butter and dry ingredients form a fine cornmeal consistency, about 2 minutes. Add the egg yolk and cream, and mix on medium speed until the dough is smooth, 2 to 3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour and up to three days; or freeze it for up to two months. (Defrost the dough overnight in the refrigerator.)
• Line a baking sheet with parchment paper, butter the inside of an 11-inch flan ring, and place the ring on the baking sheet. Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and knead the dough on the countertop to soften it, until it is the texture of Play-Doh. Dust your work surface again with flour and dust a rolling pin with flour and roll the dough out to 2 inches larger than the ring and to a thickness of 1/8 to 1/4 inch. Gently fold the dough in quarters and place it on top of the flan ring, placing the point in the center and gently unfolding the dough so the ends are flopped over the ring. Gently push the dough down to fit inside the ring, pressing into the crease around the inside circumference so the dough fits snugly against the corners and sides. (Don't stretch the dough to fit or it will shrink during baking.) Dip the knuckle of your index finger in flour and use it to further press the dough into the crease, creating a straight edge, not sloping sides. Roll the rolling pin over the top of the flan ring to cut the dough. Pull off the trimmed dough and reserve it to patch any cracks in the crust after it is baked. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
• To make the filling, fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the egg yolks and sugar together in a medium bowl until they're smooth. Combine the cream, cinnamon, and nutmeg in a medium saucepan over high heat. When the cream just begins to boil, turn off the heat. Ladle 1 cup of the cream out of the pot and gradually add it to the bowl with the eggs, whisking constantly to prevent the cream from cooking the eggs. Gradually add the contents of the bowl to the saucepan with the remaining cream, stirring with the whisk. Cook the filling over medium heat, stirring constantly with the whisk, until it is thick enough to coat the back of a spoon, making sure it doesn't boil, or the eggs will curdle. Pour the filling through the strainer into the bowl set in the ice. Stir in the pumpkin purée and set aside to cool to room temperature. If a layer of foam has formed on the top of the filling, skim it off and discard. You can prepare the filling up to three days in advance. Transfer it to an airtight container and refrigerate until you are ready to bake the tart.
• Adjust the oven rack to the middle position and preheat the oven to 300°F.
• Remove the prepared tart shell from the refrigerator. Lightly grease one side of a sheet of parchment paper and place it buttered side down on the tart shell. Pour pie weights or uncooked rice or beans into the shell, pressing them into the corners of the shell to prevent the corners from rising when the shell is baked. Place the tart shell on a baking sheet and bake it until light golden, about 25 minutes, rotating the baking sheet halfway through the cooking time so the tart browns evenly. Remove it from the oven and use a large spoon to carefully remove the weights. Peel off and discard the parchment paper and return the tart shell to the oven to bake until it is a rich golden brown and uniform in color, 15 to 20 minutes. Remove the tart shell from the oven and set it aside to cool to room temperature. (Leave the oven on.) Check for cracks in the shell where the filling could leak out and smear a small amount of raw dough into the cracks so the crust is sealed. Add the scraps to the remaining disk of dough.
• Submerge the dates in a bowl of hot tap water to loosen the skins. Remove the dates from the water and peel off and discard the skins. Remove the pits, reshape the dates, and pat them dry with a paper towel. Lay the dates on the tart shell about 1 inch from the edge of the tart pan, spacing them evenly so each slice of the tart will contain a whole date. Pour the filling into the prepared shell to fill it flush to the top. (You may not use all of the filling.) Place the baking sheet in the oven, taking care not to let the filling spill over the sides, and bake the tart at 300°F for 25 to 30 minutes, rotating the baking sheet during baking time so the tart cooks evenly, until it is almost set. (The very center will jiggle a bit when you gently shake the tart.) Remove the tart from the oven and allow it to cool slightly. Serve the tart warm or set it aside to cool to room temperature. (I like it best warm.)
• To serve, lift the flan ring off the tart and cut the tart into eight or ten wedges, as many as the number of dates you used. Use a spatula to carefully transfer each wedge to a dessert plate. Nestle a scoop of gelato next to the tart, drizzle the gelato with a few drops of bourbon, and place two walnut biscotti on the side, if you are serving them.
• Albana di Romagna Dolce (Emilia-Romagna)