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THE MONTHLY CoC TOURNAMENT HAS NOW REPLACED THE TOC ON THE FIRST FRIDAY OF THE MONTH
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WASHINGTON
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PUMPKIN CHIFFON PIE
CAL/SERV: 487 YIELDS: 10
PREP TIME: 0 hours 30 mins TOTAL TIME: 5 hours 30 mins
Ingredients 5 oz. vanilla wafer cookies 5 oz. gingersnap cookies 6 tbsp. unsalted butter 1 envelope powdered gelatin 3/4 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground allspice 1/4 tsp. ground nutmeg 1/4 tsp. kosher salt 1/3 cup granulated sugar 2 sheets frozen puff pastry 3 large eggs 1 large egg white 1 1/2 tsp. pure vanilla extract 2 1/2 c. heavy cream 1 can pumpkin purée 1 1 navel orange
In a food processor, pulse the cookies to form fine crumbs (you should have about 2 cups). Add the melted butter and pulse to combine. Press the crumbs into the bottom and up the sides of a 10-inch pie dish. Bake until the edges of the crust are beginning to brown, 8 to 10 minutes. Transfer to a wire rack and let cool.
Meanwhile, pour 1/4 cup water into a medium saucepan. Sprinkle the gelatin over the top and let stand for 5 minutes. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes. In a medium bowl, whisk together the cinnamon, ginger, allspice, nutmeg, salt, and 1/3 cup sugar. Add the egg yolks, vanilla, and 1/2 cup heavy cream and mix to combine. Add to the gelatin mixture and cook over medium-low heat, stirring often, until the mixture thickens (it should thickly coat the back of a spoon), 15 to 18 minutes. Stir in the pumpkin and cook for 5 minutes. Transfer to a medium bowl and let cool to room temperature, 45 to 50 minutes. Using an electric mixer, beat the egg whites until thick and foamy. Gradually add the remaining 1/3 cup sugar (1 tablespoon at a time) until stiff glossy peaks form, about 3 minutes. Stir 1/3 of the egg white mixture into the pumpkin mixture. Gently fold the remaining egg whites into the pumpkin mixture until no white streaks remain. Spread the filling evenly into the cooled crust. Refrigerate until set, at least 4 hours or up to 2 days. Twenty minutes before serving, make the orange cream. Cut the orange in half and squeeze 1 tablespoon of juice into a large bowl. Add the remaining 2 cups cream and, using an electric mixer, beat until stiff peaks form. Top the pie with the cream, then grate the zest of the remaining orange half over the top.
PUMPKIN FACE POT PIE A frightfully-tasty main course for Halloween, this sweet potato dish is also a comforting choice throughout winter. Serve it in ramekins as shown, or as one big pie with uncut puff pastry on top, baking until it turns golden.
CAL/SERV: 449 YIELDS: 8 PREP TIME: 0 hours 30 mins TOTAL TIME: 1 hour 0 mins
INGREDIENTS 2 tbsp. olive oil
Heat oven to 375°F. Oil eight 6-oz ramekins (3 1/2-in. round).
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 COC BIGMANGYMESS SEPTEMBER, 2020 |
BOS WINKS - Ladies OCT 2020 |
USA v ROW COMANCHEGAL (USA) SEPT 2020 |
| Most Tourney Wins EEZEERIDER (21 wins) SEPTEMBER 2020 |
2nd Place Tourney Wins WINKS, LFTY AND PUDDIN (11 wins)
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3rd Place Tourney Wins ***** 2020 |
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