Posts Tagged 'Ginger'

Ginger Pumpkin Tart

The requirement of last week’s gourmet club meeting was to cook with five ingredients or fewer.  Although I ultimately settled on another recipe for the dinner party, this Ginger Pumpkin Tart from Claire Robinson is super easy and very seasonally appropriate.

To make the crust, I ground two 5.25-ounce packages of Anna’s Ginger Thins in my food processor to yield 2 1/2 cups of crumbs.  (I think any gingersnap-type cookie will do.)  I combined the crumbs with 6 tablespoons of melted butter, transferred the mixture to my 9-inch removable-bottom tart pan, and pressed the crumbs into the bottom and up the sides of the pan with the bottom of a clean measuring cup.  I put the tart pan on a rimmed baking sheet and baked the crust at 350°F until it darkened a bit (11 minutes).  Next, I set it aside to cool.  (Make sure it gets reasonably close to room temperature before adding the filling; stick it in the refrigerator if you want to speed this up.)

For the filling, I whisked together one 15-ounce can of pumpkin purée (not pumpkin pie filling!), 3/4 cup of sweetened condensed milk, 2 large egg yolks, and a pinch of salt (salt, pepper, and water are considered “freebie” ingredients) in a medium bowl.  I poured the filling into the cooled crust, returned the pan to the oven (still on a rimmed baking sheet, still at 350°F), and baked the tart until it was set (30 minutes).  I removed the tart from the oven, cooled it to room temperature, and then chilled it for several hours in the refrigerator before serving.

Ginger Pumpkin Tart

For being so simple, this is pretty darn tasty.  It’s essentially like eating pumpkin pie, except with a ginger cookie crust.  Like any good pumpkin dessert, though, it really isn’t complete without a bit of sweetened whipped cream…  I know this takes the recipe over the five-ingredient limit, but it’s essential.

Want to try something a bit more gourmet with homemade pumpkin purée and chocolate?  Check out last year’s Chocolate-Pumpkin Tart post.

TIPS:  Apparently, the canned pumpkin supply is back to good after last year’s shortage.  Yay!  Also, the one “mistake” I made with this recipe was to push too much of the crust up the sides instead of leaving more on the bottom.  That thick crust looks absolutely gorgeous, but it was pretty difficult to cut once I got to the edge.  Sticking a fork through it?  Impossible.  We had to pick up the crust and eat it like a cookie.  (Still delicious!)  Next time, I’ll even things out a bit.

Recipe link: Ginger Pumpkin Tart

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Chocolate-Ginger Cookies

I make an awful lot of sugar cookies.  (I swear, I could make them in my sleep!)  I make so many, in fact, that I rarely even think about making any other kind of cut-out cookie.  When the recipe for these Chocolate-Ginger Cookies came through my inbox the other day, though, I just had to make them.  The chocolate-ginger flavor combination really feels like fall, and I already had the adorable fall cookie cutters used in the photo on the Martha Stewart Web site.

I went into this thinking that I’d be able to mimic my sugar cookie routine with a different dough, but I had to change plans quickly; the dough is pretty soft.  The downside of this is that I had to flour the heck out of my counter, the surface of the dough, and the rolling pin to make cutting and transferring the cookies possible.  The upside, though (and it’s a big one!), is that the dough produces a very tender cookie.  Here’s the recipe if you’d like to give it a try:

Chocolate-Ginger Cookies
Makes 4 dozen

Ingredients:
2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder (I left this out)
1/2 teaspoon baking soda (I left this out)
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg
1/2 cup dark unsulfured molasses
1 tablespoon grated peeled fresh ginger
Sanding sugar, for sprinkling

Method:
Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.

Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined.

Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use 3-inch acorn or leaf cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.

Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

Source: Martha Stewart Living, November 2004

My notes:

  • As you can see from the ingredient list, I left out the leavening agents.  I find that cutout cookies tend to hold their shape better (especially at altitude) when I omit them.
  • I was tempted to squeeze the moisture out of my grated ginger because it was pretty wet, but I didn’t.  Baked goods usually benefit from a little extra moisture at altitude anyway.
  • The recipe said to refrigerate the cookies for 20 minutes before baking, but I froze them for 20 minutes instead.
  • I tried scoring the cookies with the designs both before and after freezing (I’m a rebel like that!).  Scoring them after freezing definitely resulted in cleaner lines.
  • My cookies were done in about 11 1/2 minutes per batch.

Chocolate-Ginger Cookies

I still love sugar cookies the best, but these were pretty tasty.  I liked the balance of ginger and chocolate, and I really enjoyed the light crunch of the sanding sugar. I’m not sure if the cookies were supposed to be tender (the Martha Stewart site indicated they’d be crisp), but mine certainly were.  They weren’t soft in a flexible way – they held their shape perfectly – but they had such a delicate crumb.  I’ll try this one again in December as gingerbread men.

Recipe link: Chocolate-Ginger Cookies




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