Gryffon Ridge Spice Merchants



Desserts

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Ingredients

Crust:
1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon evaporated cane sugar
1 tablespoon white vinegar
Maine Sea Salt – Fine
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water

Filling:
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup evaporated cane sugar
2 tablespoons cornstarch
2 1/2 teaspoon Gryffon Ridge Pumpkin Pie Spice
1/2 teaspoon pure vanilla extract
Maine Sea Salt – Fine

Directions
For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-pumpkin-pie.html?oc=linkback



Strawberry Cheesecake Ice Cream

Makes 1 Quart

3/4 Cup Sugar
3 oz. Cream cheese
2 Large egg yolks
1 1/2 Cups Milk
1 Cup Half-and-half
1 1/2 Cup Fresh Strawberries, coarsely chopped
1/8 Cup Powdered sugar
1/8 Cup Water
1 Tsp. Vanilla Extract
4 Graham crackers, crumbled (Optional)

Combine the sugar, cream cheese, and egg yolks into a large bowl. Beat them with a mixer at high speed until smooth. In a medium heavy saucepan, combine the milk and half-and-half. Bring the mixture a boil and then remove the pan from the heat.  Add 1/4 of the hot milk mixture to the sugar/cream cheese/egg mixture, while stirring constantly with a whisk to combine.  This is called tempering.  Return this milk/sugar/cream cheese/egg mixture back to the saucepan with the remaining milk in it. Cook over medium-low heat for about 5 minutes, until the mixture reaches 160 degrees when tested with a thermometer. (This just pasteurized your egg yolks) Ensure you continue to stir throughout the process.

Cool the mixture by placing the pan in an ice-filled bowl. Stir occasionally.While the mixture is cooling, combine the strawberries, powdered sugar, and water in a small saucepan.  Bring to a boil and then reduce the heat and simmer for about 5 minutes. Let the mixture thicken a bit and stir frequently. Set this mixture aside to cool in a pan of ice as well.

Once both of your mixtures are completely cooled, stir the strawberry mixture into the milk mixture. Place into your refrigerator and chill for at least 3 hours. Once it’s cold, process it in your ice cream maker according to the manufacturer’s instructions. When the ice cream is almost done processing, add the optional graham cracker pieces.

Place the ice cream in a separate container and put it in the freezer, for at least 3 hours, or overnight if possible.  Enjoy.



Garam Masala Chocolate Gingerbread Cookies

3 Cups All-Purpose flour, plus extra for dusting
2/3 Cup Cocoa Powder
1 Tsp. Baking Soda
3/4 Tsp. Sea Salt
2 Tsp. Garam Masala
12 Tbsp. Unsalted Butter
3/4 Cup Light Brown Sugar
1.5 Tbsp. Freshly Grated Ginger
1 Lg. Egg, Lightly Beaten
1/2 Cup Black Strap Molasses
Chocolate Glaze or Royal Icing Topping
1 Tsp. Roasted Fennel (Coarsely grind after roasting)
Rose Petals – Dried

Combine the flour, cocoa powder, baking soda, salt, and Garam Masala in a large bowl. Set aside.  Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer).  Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes.  Scrape down the sides of the bowl and beat in the egg until fully incorporated.  Add the molasses and continue to beat until completely mixed.  Add the flour in 2 batches and mix on low until combined and forms a sticky dough.  Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles.  Chill for at least 2 hours and up to overnight.

Preheat the oven to 350 degrees F° and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper.  Lightly dust a clean work surface with flour.

Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing, and garnish with the toasted fennel seeds and dried rose petals.

Chocolate Glaze

6 oz Bittersweet Chocolate, chopped
1 1/2 Tbsp. Unsalted Butter
3 Tbsp. Corn Syrup
3 Tbsp. Water

Combine all the ingredients in a microwave-safe bowl, cover w/ plastic wrap and cook until the chocolate melts, about 1.5 minutes. Stir to smooth out and combine.

Royal Icing

2 Large Egg Whites
1 1/2 Tsp. Double Strength Vanilla
4 Cups Confectioners’ Sugar

Lightly beat egg whites with vanilla.  Add sugar until frosting becomes a stiff mixture.



Creamy Pumpkin Cheesecake

Preheat Oven to 350

Crust:

1 3/4 Cups Graham Crackers Crumbs
3 Tbsp. Light Brown Sugar
1 Tsp. Pumpkin Pie Spice
1/8 Tsp. Ground Ginger
1 Stick Kate’s Salted Butter ~ Melted

Filling:

3 (8-ounce) Packages Cream Cheese, at room temperature
15 oz Can or Fresh Pureed Pumpkin
3 Eggs plus 1 Egg Yolk
1/4 Cup Sour Cream
1 1/2 Cups sugar
1 1/2 Tsp. Pumpkin Pie Spice
2 Tbsp. All-Purpose Flour
1 1/2 teaspoon Vanilla Extract

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spice. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.




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