Acorn Squash a Honey Pie s kukuřičnou krustou
Atraktivní alternativou k dýňovému koláčku jsou tyto malé koláče plněné žaludovými squashy, lahodnou, ale nevyužitou zeleninou. Kukuřičná mouka dává strukturu kůry a zlepšuje koláče; mírně oříšková chuť.
Zdroj: Martha Stewart Living, listopad 1996
Podávání
Výtěžek
Julius
27.04.2023 @ 01:31
These small cakes filled with acorn squash are an attractive alternative to pumpkin pie, using delicious but underutilized vegetables. Cornmeal gives structure to the crust and enhances the cakes slightly nutty flavor. Source: Martha Stewart Living, November 1996. Serves 4 five-inch cakes. Yield: 4 servings. Ingredients: 3 small acorn squash (about 3 pounds), 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 4 large eggs and one large yolk, 1/2 cup plus 1 tablespoon milk, 3/4 cup honey, cornmeal pastry dough, all-purpose flour for dusting, cooking spray. Instructions: 1. Cut squash in half lengthwise; remove seeds. Set a steamer basket in a large pot with 2 inches of boiling water and steam squash until tender, 15 to 20 minutes. Set aside to cool. 2. Scrape flesh from cooled squash shells and puree in a large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined. 3. On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness. Cover pan, trimming edges to fit pan. Create a decorative edge as desired. Repeat with remaining dough and filling. Mix egg yolk and remaining tablespoon of milk; brush onto surface of dough. 4. Preheat oven to 425 degrees. Divide filling among crusts. Transfer cakes to lower rack in oven and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts are too dark before pudding is done, make a tent with aluminum foil around the crust. Transfer cakes to a cooling rack. Store at room temperature or chilled.