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Thread: Crema De Pinon

  1. #1
    SUSAN
    Guest

    Default Crema De Pinon


    Crema De Pinon

    MMMMM----- Recipe via Meal-Master (tm) v8.06
    Title: Crema De Pinon
    Categories: Toohot03
    Yield: 6 servings
    1 1/2 c Milk
    1 1/4 c Toasted pine nuts; coarsely
    -chopped
    Zest of 1 large orange
    1/2 Vanilla bean
    5 tb Granulated sugar
    3 tb Cornstarch; thoroughly mixed
    With
    1 tb Sugar
    3 Egg yolks; lightly beaten
    6 tb Grand Mariner or other
    -orange liqueur
    2/3 c Orange juice
    22 Ladyfinger cookies -; (4"
    -long)
    2 tb Whole pine nuts; for garnish
    Butter a 10- by 6-inch or similar size rectangular baking dish with 2
    1/2-inch sides and set aside. In a medium heavy saucepan, bring the
    milk to a boil, being careful not to let it boil over. Remove from
    the heat and immediately add 1/2 cup of the pine nuts, the orange
    zest, and the vanilla bean. Cover and let steep for 30 minutes, then
    strain out and discard the nuts and orange zest and return the
    mixture to a clean pan (wash and dry the vanilla bean and reserve to
    use again). Bring up almost to a boil over medium-high heat and add
    the sugar. Reduce the heat to low and stir until the sugar is
    dissolved. Place the cornstarch-sugar mixture in a small bowl and
    stir 1/4 cup of the hot milk into it, stirring until it is a paste.
    Add the cornstarch mixture back into the hot milk and stir it in
    well. Continue cooking for about 5 minutes, until the mixture
    thickens slightly. In a small bowl, add about 1/2 cup of the hot milk
    mixture to the egg yolks and whisk together well. Return this mixture
    to the pan and continue to cook, stirring and scraping the bottom and
    sides of the pan to be sure none of the mixture scorches. Cook until
    the mixture is a thick coating consistency and you can see the bottom
    of the pan as you stir. Remove from the heat and stir in the
    remaining 3/4 cup pine nuts. In a shallow bowl, combine the Grand
    Mariner and the orange juice. Dip whole ladyfingers into the mixture,
    soaking for about 2 seconds, then lay an even layer of them in the
    base of the pan. For the sides of the pan, break the ladyfingers in

    half, soak them in the juice mixture, and prop them all around the
    sides of the dish, cut side down, like a picket fence. Scoop the
    cream mixture into the prepared dish and spread it evenly. Garnish
    with pine nuts. Cool to room temperature and serve within 4 hours.
    This recipe yields 6 servings.
    Comments: To toast pine nuts, preheat the oven to 350 degrees. Spread
    the nuts on a cookie sheet and toast in the oven until golden, 10 to
    12 minutes. Set aside to cool.
    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
    Milliken From the TV FOOD NETWORK - (Show # TH-6246 broadcast
    02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com
    Formatted for MasterCook by MR MAD, aka Joe Comiskey -
    jpmd44a@prodigy.com
    02-20-1997
    Recipe by: Susan Feniger and Mary Sue Milliken
    Converted by MM_Buster v2.0l.
    MMMMM


  2. #2
    SUSAN
    Guest

    Default Crema De Pinon


    Crema De Pinon

    MMMMM----- Recipe via Meal-Master (tm) v8.06
    Title: Crema De Pinon
    Categories: Toohot03
    Yield: 6 servings
    1 1/2 c Milk
    1 1/4 c Toasted pine nuts; coarsely
    -chopped
    Zest of 1 large orange
    1/2 Vanilla bean
    5 tb Granulated sugar
    3 tb Cornstarch; thoroughly mixed
    With
    1 tb Sugar
    3 Egg yolks; lightly beaten
    6 tb Grand Mariner or other
    -orange liqueur
    2/3 c Orange juice
    22 Ladyfinger cookies -; (4"
    -long)
    2 tb Whole pine nuts; for garnish
    Butter a 10- by 6-inch or similar size rectangular baking dish with 2
    1/2-inch sides and set aside. In a medium heavy saucepan, bring the
    milk to a boil, being careful not to let it boil over. Remove from
    the heat and immediately add 1/2 cup of the pine nuts, the orange
    zest, and the vanilla bean. Cover and let steep for 30 minutes, then
    strain out and discard the nuts and orange zest and return the
    mixture to a clean pan (wash and dry the vanilla bean and reserve to
    use again). Bring up almost to a boil over medium-high heat and add
    the sugar. Reduce the heat to low and stir until the sugar is
    dissolved. Place the cornstarch-sugar mixture in a small bowl and
    stir 1/4 cup of the hot milk into it, stirring until it is a paste.
    Add the cornstarch mixture back into the hot milk and stir it in
    well. Continue cooking for about 5 minutes, until the mixture
    thickens slightly. In a small bowl, add about 1/2 cup of the hot milk
    mixture to the egg yolks and whisk together well. Return this mixture
    to the pan and continue to cook, stirring and scraping the bottom and
    sides of the pan to be sure none of the mixture scorches. Cook until
    the mixture is a thick coating consistency and you can see the bottom
    of the pan as you stir. Remove from the heat and stir in the
    remaining 3/4 cup pine nuts. In a shallow bowl, combine the Grand
    Mariner and the orange juice. Dip whole ladyfingers into the mixture,
    soaking for about 2 seconds, then lay an even layer of them in the
    base of the pan. For the sides of the pan, break the ladyfingers in
    half, soak them in the juice mixture, and prop them all around the
    sides of the dish, cut side down, like a picket fence. Scoop the
    cream mixture into the prepared dish and spread it evenly. Garnish
    with pine nuts. Cool to room temperature and serve within 4 hours.
    This recipe yields 6 servings.
    Comments: To toast pine nuts, preheat the oven to 350 degrees. Spread
    the nuts on a cookie sheet and toast in the oven until golden, 10 to
    12 minutes. Set aside to cool.
    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
    Milliken From the TV FOOD NETWORK - (Show # TH-6246 broadcast
    02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com
    Formatted for MasterCook by MR MAD, aka Joe Comiskey -
    jpmd44a@prodigy.com
    02-20-1997
    Recipe by: Susan Feniger and Mary Sue Milliken
    Converted by MM_Buster v2.0l.
    MMMMM


 

 

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