Rum CARAMEL mousse WALNUT frozen pie

Rum caramel mousse filling is supported by a light, no-bake cereal crust.
Luscious butter Rum caramel sauce cascades while crowned by roasted walnuts.

Throughout my childhood, I so looked forward to Summer for the obvious reasons.
As an adult, not much has changed except for the appreciation that comes with...
 the feeling of self-imposed and well deserved freedom to let go of the reins a little.

I've been aiming for somewhat lazy days going forward.  

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

Like the butterfly, I feel lighter and less stressed somehow.
The usual burdens of responsibility and self-imposed judgement…
somewhat feel less important -- or at least, I've been convincing myself that it is so.

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

What also lightens up are what I call decadent frozen delights without the heavier guilt.
This pie is truly special in that it impresses beyond its flavour profile.
It actually is so much less caloric than you would imagine.
Evaporated milk was used to its fullest potential to deliver a foolproof, successful delight.

I made the Rum caramel sauce ahead of time and therefore…
only needed to compose the rest of the pie much later. 
If you would like to speed up the process, use a quality, store-bought caramel sauce.
A high end dark Rum added to it will go a long way to succeeding the finishing touch.
I promise, no matter what, this will enter that frozen pie repertoire you keep aiming for ;o)

Rum Butter Caramel Mousse Walnut  
frozen pie

serves 8

PRINTER version

INGREDIENTS:

(American measures)

Rum Butter Caramel sauce: (made ahead of time)
. 1/4 cup unsalted butter
. 1 cup dark Brown sugar, loose pack
. 3/4 cup evaporated 2% milk, room temperature
. 1/8 tsp. sea salt
. 2 Tbsps. dark Rum
PIE CRUST:
. 1-1/4 cups Cornflake (or cookie) crumbs
. 2 Tbsps. unsalted butter, melted
. 1 Tbsp. Caramel sauce
CARAMEL MOUSSE FILLING:
. 1-1/4 cups evaporated 2% milk 
. 3 xLarge eggs, separated
. 2 Tbsps. granulated sugar
. 1/2 cup Caramel sauce
. 1 Tbsp. dark Rum
Garnish:
. 1/2 cup lightly roasted Walnuts
. the remaining caramel sauce

PREPARATION:

Rum Butter Caramel Sauce: (made ahead of time)

1. In a small-medium saucepan, melt the butter on MEDIUM heat.  Add in the brown sugar.  Then, with a small whisk, stir constantly for about 2 minutes until all is well dissolved. 

2. Slowly add in and whisk the evaporated milk into the sugar mix.  Raise the heat to MEDIUM-HIGH and bring to a boil for about 4 minutes, while whisking. 

3. Remove the pot from the heat and add in the salt and Rum.  Let it cool about 30 minutes while stirring once and a while.  Pour into a medium glass jar and cool before adding it into the refrigerator.  When needed, take out 15 minutes beforehand.
....

. NOTE: ahead of time: partially freeze the evaporated milk into a stainless steel bowl and covered for about 2 hours.
Prepare a lightly oiled 9 inch deep pie plate.  Set aside.

. CRUST:

4. In a medium bowl, toss and mix together the cereal crumbs, melted butter as well as the caramel sauce.  Transfer the mix onto the lightly oiled pie plate.  With the aid of a spatula or spoon, spread and pat down the mix onto the plate’s bottom and slightly up the sides.  Set aside.

. FILLING:

5. Remove the evaporated milk from the freezer and with an electric mixer, whip until it has doubled in volume.  Set this whipped milk back into the freezer.

6. Clean the beaters and dry them carefully. Then, separate the eggs by placing the whites into a medium bowl and the yolks in a tiny bowl.

7. Beat the egg whites until soft peaks.  Continue beating while adding in the sugar and stiffer peaks have been achieved.   Afterwards, beat in the egg yolks on LOW speed.  Then, beat in the caramel sauce and Rum.

8. Take out the whipped milk and with a spatula fold it into the egg mix until there are minimal streaks showing.

9. Pour the combined mix into the prepared crust.  Then, place it into the freezer without covering for about 1 hour.  Afterwards, once the pie has somewhat solidified, cover it with plastic wrap.  The pie can be ready in as little as 3 hours time.  Suggestion: transfer the pie to the refrigerator for about 20 minutes before cutting your serving pieces.

10. Garnish with walnuts coated in the remaining caramel sauce in addition to more caramel drizzled over the whole pie or each individual piece.

As so many of you, I can't believe how fast Summertime moments are fleeing.  

I will practice what I preach and keep the appreciation momentum going.

I will take in precious Summer breezes as well as the rain storms…
all great moments to contemplate life.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Heritage TOURTIERE spice MEAT pie

The Tourtière, majesty of savoury pies.  Spiced just right and incredibly flavourful. 
Anticipated for the holidays, however enjoyed any time as a satisfactory meal.

Every Spring, we head out for our gluttonous meal at Sugar shacks across Quebec. 
I fondly remember the first time I had the iconic Quebecois Tourtière meat pie.
Very young at the time, I remember taking a mental note…
this was a pie I was going to be inquiring about.

Never did our Italian table come close to making this offering.
A whole new world was opened onto my inexperienced palate.
Emblematic of the Quebecois culture…
this meat pie is usually enjoyed at either Christmas or New Years.
However, as far as my desire for this pie is concerned…
I continue relating it to early Springtime and right before Easter.

My family never once made this pie and therefore…
I became curious to how this was made…especially from earlier recipes.
Many searches later, I've come up with a creation that I'm truly proud of.
 It blends all that I liked and eliminated what I didn't care for in the original recipes.
Pigeons (tourtes), moose or mutton anyone?

Spring is finally upon us. 
A resurgence of curiosity brings me to share another piece of Montreal history through food.

L'Île-de-la-Visitation, once a rural community called Sault-au-Récollet…
is set upon Montreal's Northern border of Rivière des Prairies. 

Today, its Nature park incorporates the ruins of Montreal's industrial past.

This distinctive small island lies between Montreal and Laval.
It holds a quaint neighbourhood which continues to retain its unique charm.

 Not known by many, this part of Montreal is considered a hidden treasure.
As Lachapelle noted, “It’s one of the few places in Montreal that explores the romantic side of ruins.”

Built by the Sulpicians, the (1726) Ruins of the Des Moulins Watermill was not only the site of a…
saw and paper mill, it later was utilised to process grain into flour right until the1960s.

During those times, many savoury pies were made, however, the Tourtière…
remained one of their favourites during special occasions.   

One of the first recipes of Tourtière to have been published was in the French cookbook:  
La cuisinière canadienne (1840).  Mainly pork, mutton, veal and potatoes were its ingredients.

The right blend of spices and balance of other main ingredients was key to its success.
Leaving the mix to rest increased the flavour profile.
The flaky crust is of course paramount to the overall bite. 
With all the effort and quality ingredients that go into the filling…
make sure you can count on your pie dough.
Should you not have time to make crusts, there are some good store bought alternatives.

Heritage TOUTIERE spice MEAT pie

serves  6-8

Printer version

INGREDIENTS:
(American / Metric measures)

MEAT mix:
. 2 Tbsps. (30ml) e.v.Olive oil
. 2 Tbsps. (30ml) grapeseed oil
. 2 thick slices of bacon, finely diced
. 1 lb. (454g) medium ground Pork
. 1 medium, sweet onion, finely diced
. 2 big garlic cloves, crushed
. 1 large carrot, finely diced
. 1 large, non-starchy potato, small dice
. 1 small bell pepper (red or orange), finely diced
. 15 small (340g) cremini mushrooms, finely chopped
. 1/4 cup (60ml) red wine or Port

Seasoning:
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) granulated garlic powder
. 1/2 tsp. (2.5ml) mild Paprika
. 1/4 tsp. (1.25ml) dried Basil
. 1/4 tsp. (1.25ml) dried Marjoram
. 1/8 tsp. (.63ml) dried Sage
. 1/8 tsp. (.63ml) ground Rosemary
. 1/8 tsp. (.63ml) ground All Spice
. 1/8 tsp. (.63ml) ground Cinnamon
. pinch of freshly grated Nutmeg
…
. pastry for 2 (9inch/23cm) deep pie shells
. 3 Tbsps. (45g) dry bread crumbs
. Egg wash: 1 egg yolk + 1 Tbsp. (15ml) water

PREPARATION:

MEAT mix:

1. In a large, shallow skillet, heat the oils on MEDIUM-HIGH before adding in the bacon to cook until  slightly crispy.  Add in the ground meat.  Cook and break-up only to the point that the meat is slightly undercooked.

2. Now, LOWER the heat substantially so to use a slotted spoon to remove the mix, leaving behind most of the fat in the pan.  Cover the bowl holding the meat.

3. Raise back the heat to MEDIUM-HIGH before adding in the onions.  Toss a few minutes before adding in the garlic to be followed by the carrots, potato and pepper.  Later, make a well in the center to cook the mushrooms.   Let the moisture evaporate before adding back in the cooked meat and bacon.   Combine and pour in the wine.  Cook a few minutes and finally add all the seasoning at once.  Combine well and cook a few more minutes.  Close the heat and cover this mix for 30 minutes.  Uncover and bring to room temperature.  Later, store this mix in the refrigerator for a minimum of 4 hours, however, overnight is best so that the flavours are enhanced.

... Later (probably the next day):

. Pre-heat the oven to 400F/200C/Gas6.   Position the oven rack at the 2nd level from the bottom.

1. Use a baking pan to place the greased 9 inch (23cm) pie plate.  Note: If frozen pie crusts are used...make sure to thaw them in the fridge a few hours ahead of time.

2. At the bottom of the unbaked pie, sprinkle the base with the bread crumb.  Then, spoon in the meat mix and brush the dough's edges with water. Very carefully top your decorated pie dough topper and join the edges.  Then, lightly brush the surface with the egg wash glaze.  Make sure to create steam vents with optional decor.

. BAKE for the initial 15 minutes.  Then LOWER the heat to 350F/175C/Gas4 and continue baking for another 45 minutes.  Remove the pie from the oven and place it onto a cooling rack to rest for about 30 minutes before serving.

Hopefully you'll have a chance to make this version of meat pie and adopt it.
Then, all you need to decide on is which event you'll serve it at :o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Chocolate Amaretti Nut Marshmallow tart

Decadent chocolate ganache aligns with Dulce de Leche to crown marshmallow blooms. 
The crunch from Amaretti cookies, almonds and pecans join in for contrast.

Decades have gone by where Mom still insists on receiving for Christmas.
The very least I can do is bring a few thoughtful gifts…and dessert is a must.
Last year's Christmas table was set by Mom waiting patiently for my dessert.

Dedicated meals get enjoyed with her playful centerpieces…
while we make sure to keep an eye on the prize…space for sweets, of course ;o)

Several treats are prepared along with a reigning Queen to steal the platform.

Last year, I was feeling more creative than usual and serene bliss took over as I assembled.
Although several ingredients go into making this tart, putting it together was pure joy.

If deciding that cutting corners is of necessity…
don't deprive yourself of this tart montage.
A store-bought pie shell could have also been used without shame.
Both Hazelnut chocolate and caramel spreads could also have replaced the ganache and Dulce.
Amaretti or other cookie favourite snuggled in packages await your picking.
Did I mention crushed up Meringue cookies…wonderful combination.

All this to say…
a half-homemade dessert would still reign in the complements at the sweets table.

Now, if you want to join into the full process…this is how I rolled or not.
The very simple no-roll crust can be made ahead, while…
the addictive chocolate ganache waits its turn.
All else wait for orders of assembly.

Alright now, if there's a time to get fancier with desserts it's during the holidays.
Now, lets have some fun in our kitchens while not forgetting those holiday tunes.


Chocolate Amaretti Nut Marshmallow tart

9-1/2 inch tart 

serves 6-8 pieces

PRINTER version

INGREDIENTS:
(American / some Metric measures)

Crust (no-roll): or store-bought pie shell
1/2 cup (120g) unsalted butter
1/3 cup (75ml) milk
1-1/3 cups (220g) All Purpose flour
1/4 tsp. (1.25ml) sea salt
1 tsp. (5ml) baking powder

Filling:
. 1 cup Dulce de Leche
. 8 small Amaretti cookies, crushed
. 1/2 cup roasted almonds, coarsely chopped
. 1 medium orange, finely zested
. Chocolate ganache (* refer to recipe below)

Garnish:
. 60 raw pecan halves (36 to stand + 24 to leave flat)
. 3/4 cup mini marshmallows, tops snipped

* Chocolate ganache recipe:  

5oz (150g) bittersweet 65-70% chocolate (coarsely chopped) with 1/2 cup (120ml) whipping 35% cream and 1 Tbsp. (15ml) unsalted butter:  Warm the cream and pour it over the chocolate placed into a heat proof, medium bowl.  Let it rest 30 seconds before mixing until smooth. Stir in the butter last. Cool for about 1 hour.

PREPARATION:
. For one non-greased, removable 9-1/2 inch (24cm) bottom tart pan.
. Pre-heat the oven to 400F.  Position the rack in the center of the oven.

CRUST:

1. In a medium bowl, combine the flour, baking powder and salt.  Set aside.

2. In a medium saucepan, melt the butter and milk on LOW-MEDIUM heat.

3. Close the heat and immediately add all the flour mix.  With a strong spatula, quickly combine it until the dough retracts from the sides and all traces of  the flour disappear (about 15 seconds).  Transfer dough onto a plate to cool for 30 minutes.

4. Afterwards, flatten the dough and gently into the non-greased tart pan. Patiently spread with the palm of the hand until the edges start rising up.  All the while, keep turning the pan as to evenly work the dough with fingers to fill the pan uniformly.  Make sure there are no cracks.

5. Pre-bake ('blind bake') crust: Place the tart onto a baking pan and 'Dock' the dough.  Place a piece of parchment within the tart completely filled with 'pie weights'. 

6. BAKE at 400F for 10 minutes.  Temporarily, take the baking pan out of the oven to carefully remove the paper with its pie weights.  Lower the oven to 350F.  Place the pan back into the oven and BAKE for another 15 minutes (10 min. if store-bought) or until lightly golden brown.  Let it cool before adding the filling and garnish.

ASSEMBLY - Decoration:

7. In the baked tart, spread out the caramel.  Position the first 36 pecan halves standing around the perimeter held by the caramel. 

Add the layers of crushed cookies, nuts and orange zest.  Finish by a thick layer of the cooled (pourable) chocolate ganache.

8. Decorate with the remaining 24 pecan halves laid flat touching the standing ones.  The scissor snipped marshmallows placed as per photo.

Serve as soon as the ganache has hardened enough to slice.  Keeps well at room temperature for 3 days.

How difficult it is to pick the one dessert that I feel will not only be possible for most to do, but also be a show stopper in its own right.  I really hope this is as much a hit for you as mine was for my loved ones.

Happy Holidays.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

No Roll light QUICHE style tart

Simple, no roll crust impressively becomes my newest vessel for versatile ingredients.
Two possible fillings are offered so that your next quiche style tart is served with pride.

Unlike one of my favourites: Tortilla Veggie Ricotta quiche inspired to honour my 'Nonna'...
this no roll tart has become my latest victory dance in the savoury baking department.




Not only did I not have to fuss with a roll out dough...I didn't have to pre-bake it either.
 

This winning combination was pushing me to share it with all of you so that...
you can in turn get as excited as I've been to finally allow myself a little laziness.

Here's the tart as well as two successful fillings that resulted in enthusiastic second helpings.

No Roll light QUICHE style tart
2 filling options

9-1/2 inch tart
serves 4-6 persons

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

No Roll Crust:
1/2 cup unsalted butter
1/3 cup milk (of choice)
1-1/3 cups All Purpose flour
1/4 tsp. sea salt
1 tsp. baking powder

Filling-option-1:
. 1/2 cup Mozzarella, grated
. generous grating of Parmesan
. 1/4 cup cooked ham, diced small
. 1/4 cup cooked Italian sausage, chopped small
. sprinkle of dried herbs: basil, marjoram, tarragon
....
. 4 xLarge eggs
. 1/4 cup milk (weight cup measured)
. 1/4 cup sour cream

Filling-option-2:
. 1/2 cup Jarlsberg cheese, grated
. 1/2 cup cooked vegetable mix:
         (caramelized, sweet onion and fennel)
. 1/4 cup roasted, red peppers
. sprinkle of sea salt and granulated garlic powder
. sprinkle of dried herbs: basil, marjoram, tarragon
....
. 4 xLarge eggs
. 1/4 cup milk (weight cup measured)
. 1/4 cup plain 'Greek style' yogurt

PREPARATION:

For one 9-1/2 inch, non-greased, removable bottom tart pan.

CRUST:

1. In a medium bowl, combine the flour, baking powder and salt.  Set aside.
2. In a medium saucepan, melt the butter and milk on LOW-MEDIUM heat.  Close the heat and immediately add all the flour mix.  With a strong spatula, quickly combine it until the dough retracts from the sides and all traces of  the flour disappear (about 15 seconds).  Transfer dough onto a plate to cool for 30 minutes.
3. Afterwards, flatten the dough and gently into the non-greased tart pan. Patiently spread with the palm of the hand until the edges start rising up.  All the while, keep turning the pan as to evenly work the dough with fingers to fill the pan uniformly.  Make sure there are no cracks.
4. Place the pan into the refrigerator to cool and slightly harden for 30 minutes.
5. Pre-heat the oven to 375F.  Position the rack in the center of the oven.

Filling-option 1:

. Evenly spread the cheeses, followed by the ham, sausage and dried herbs.

. With a whisk, beat together the eggs, milk and sour cream for about 1 minute.  Evenly pour this mix onto the prepared tart.

Filling-option 2:

. Evenly spread the cheese, followed by the cooked vegetables, roasted peppers and seasoning.

. With a whisk, beat together the eggs, milk and yogurt for about 1 minute.  Evenly pour this mix onto the prepared tart.

Both options for baking:

6. Place the tart on top of a baking pan and BAKE for 30 minutes or 35 minutes for the 2nd filling.

7. Remove and transfer the pan onto a rack to cool for about 1 hour before retracting the ring and sliding (optional) the quiche from the bottom surface to a serving plate.  Serve warm or at room temperature.

Once, you've tried making this no roll tart dough...
you'll be more enticed than ever to continue experimenting with any filling combination.  
Quiche style tarts can soon become your next go-to meal.  

I'm still somewhat appreciating what our winter is placing right before us. 

Hope you're as patient as I've tried to be with it.  

After all, Mother nature should not be rushed.   

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

APPLE spice caramelized Goat CHEESE pie

Creamy Goat cheese topped with Grand Marnier, caramelized spice apples and roasted nuts.
All held together with a Maple syrup cookie crumb crust to offer up a perfectly blended bite. 

As so many others, I’m sad to let go of our cherished Summer fun in the sun.
However, as I've mentioned in the past, the Autumn is hands down my favourite season.

So many reasons and past experiences have brought me to this appreciation.
Certainly, apple orchards are a must at this time of year...
it just wouldn't be the same without this jaunt through the countryside.

Like Spring, the Fall season brings a certain element of vigour and an extra hop to my step.
This euphoric feeling gets transferred into my baking inspirations, albeit, detrimental to my hips.

Therefore, after one bite of my latest concoction, I new this pie was a real keeper.
Do try this pie with a combination of apples...you can't go too wrong by tweaking it.





APPLE spice caramelized Goat CHEESE pie
within a 9 inch baked pie cookie crumb crust

serves 8 portions

PRINTER VERSION

INGREDIENTS:
(American measures)

APPLES - caramelized: (makes about 4 cups cooked down)
. 8 medium apples (from 3 varieties: McIntosh, Cortland, Golden Delicious), thickly sliced
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 1/4 cup Grand Marnier (or Triple sec)
. pinch of freshly grated Nutmeg
. 1 tsp. ground Cinnamon spice

CRUST:
. 2 cups cookie crumb (of choice)
. 1/4 cup melted butter
. 1/8 cup maple syrup (or mild honey)

FILLING base:
. 1/2 tube (~4oz. /150g) Goat cheese

Garnish:
. 1/4 cup roasted almonds, coarsely chopped

PREPARATION:

APPLES - caramelized: (can be made up to a day ahead)

. Mildly melt the butter at MEDIUM heat.  Add the sliced apples.  Toss a few times before adding the brown sugar.  Once, cooked down and caramelized (about 15 minutes) pour the Grand Marnier.  Add and combine the grated nutmeg and cinnamon last.  Remove the apple mix from the heat to cool at room temperature. 

CRUST:

. Position oven rack in the center.  Pre-heat the oven to 350F.   Lightly oil a 9 inch pie plate.

. In a blender: crush the cookies and pour in the melted butter as well as the sweet syrup.  Pulsate until a fairly pasty-type crumble appears.

. Spread the crumb mixture into the buttered pie plate. With the aid of a spoon or spatula, spread and pat down the crust uniformly on the bottom and sides of pie plate.

. BAKE crust for about 15 minutes.  Remove to slightly cool.

ASSEMBLY:

. On a slightly warm pie crust, place the chunks of  goat cheese.  Once it has softened, very gently spread throughout the bottom of the crust.

. BAKE for another 20 minutes.  Remove and place the pie onto a metal rack.  Immediately garnish and decorate the surface with the coarsely chopped almonds.   Cool completely before serving.

So many more Fall inspired recipes are to certainly be created in my 'cucina'.  
Stay tuned as I will soon divulge one of my favourite root vegetable and its several uses.  

In the meantime, get into your kitchen and make this pie...just absolutely delicious.  
If your hips are more forgiving...have a second piece without too much guilt ;o) 

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

 

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.