BAKED TO
Perfection
NAPA CAFE
Buttermilk Pie 3 eggs 1/2 cup butter, softened 1 1/2 cups white sugar 3 tablespoons all-purpose flour 1 cup buttermilk
1 teaspoon vanilla extract 1 tablespoon lemon juice 1/8 tablespoon freshly grated nutmeg 1 pie crust, your favorite recipe
Preheat oven to 350 degrees. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm.
ERLING JENSEN
Pumpkin Loaf
with Candied Walnuts, Spiced Mascarpone, Salted Caramel & Cranberry Preserve Pumpkin Loaf 5 ounces milk 2 whole eggs 12 ounces pumpkin puree or canned pumpkin 2 ½ tablespoons yeast 27 ½ ounces all purpose flour Buttermilk Pie from Napa Cafe
2 ounces light brown sugar 2 teaspoons each of ground clove, cinnamon, ginger and nutmeg 2 ½ teaspoons salt 1 ½ cup candied walnuts (see below)
Combine all ingredients except walnuts and salt in a bowl or stand up mixer. Mix until well combined. Knead dough for approximately 5 minutes until sticky. Add salt and walnuts, work until fully incorporated. Place dough in an oiled bowl in a warm place, covered and allow to double in size. Divide dough into 14 ounce balls and place in 9 X 5 loaf pans, allow to double in size. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Candied Walnuts: Take equal parts (approximately 3 cups of each) sugar and water and combine in a saucepan on low heat. Add walnuts to this simple syrup and allow to boil for approximately 5 minutes. Remove walnuts from syrup and fry in 350 degrees oil until they are a deep, golden brown. Salt to taste. Spiced Mascarpone 8 ounces mascarpone, softened ½ cup heavy cream, whipped
¼ cup powdered sugar 1.5 teaspoons pumpkin pie spice
Mix mascarpone on medium speed for 1-2 minutes. Add pumpkin pie spice and mix for 1 minute. In a separate bowl, whip cream and powdered sugar, and then fold into mascarpone. Salted Caramel 2 cups sugar ¼ cup water 2 cups heavy cream, room temperature
2 tablespoons butter 1 teaspoon salt
In a saucepan bring sugar and water to a boil and let cook until it turns amber in color. Without removing from heat add heavy cream and mix with a wire whisk until well incorporated. Bring to a boil then remove from heat and add butter. Once butter is melted stir and add salt. Let cool. Cranberry Preserve 1 cup dried cranberries 1 ½ cup sugar 1 ½ cup water
Pumpkin Loaf from Erling Jensen 56 / November 2017
1 lemon, juice only 1 ounce brandy 1 ounce Grand Marnier
Add water to cranberries and let sit for at least 1 hour. In a pot bring brandy and Grand Marnier to a boil. Add cranberries, water, and lemon juice and let boil for 1 minute. Add sugar and let cook over medium heat for 30 minutes or until thickened.