Pumpkin-Milk Chocolate Pie with Gingersnap Crust

Ingredients

serves makes 8 servings, active time 1-2 hours, if roasting squash, total time 2-4 hours, if roasting squash

• Nonstick cooking spray
• 1 1⁄2 cups (about 6 ounces) gingersnap cookie crumbs
• 2 tablespoons plus 1⁄2 cup packed light brown sugar, divided
• 3⁄4 teaspoon fine sea salt, divided
• 2 1⁄2 ounces (5 tablespoons) unsalted butter, melted
• 1 1⁄2 cups Roasted Sugar Pumpkin and Kabocha Squash (recipe follows)
• 4 large eggs
• 1 large egg yolk
• 3/4 cup heavy cream
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 recipe Milk Chocolate Ganache (recipe follows)
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• One 4-pound sugar pumpkin
• One 4-pound kabocha squash
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• 2 cups (about 3 ounces) chocolate chips
• 3 tablespoons heavy cream
• 1 tablespoon light corn syrup

Procedures

1. Roast the squash: Cut the pumpkin and squash into eighths; remove and discard the seeds. Place the pumpkin and squash pieces in a large baking dish, fill with about 1/4 inch of water, and cover with aluminum foil. Roast for 1 hour to 1 hour and 15 minutes, until the flesh is fork tender.
   
2. Remove from the oven and discard the foil. When the pumpkin and the squash pieces are cool enough to handle, use a large spoon to scrape the flesh from the skin; discard the skins. Puree the pumpkin and squash flesh in a food processor until smooth. Let cool to room temperature before refrigerating or using.
   note: This recipe makes more puree than called for in any of the recipes in this book. Freeze the leftovers in small containers for up to 3 months and defrost just before using.
   
3. Make the Ganache: In a small saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate, let stand for 2 minutes, then gently whisk until smooth. Transfer the mixture to a liquid measuring cup with a pour spout and let cool until slightly warmer than room temperature.
   
4. Make the Pie: Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9-inch pie plate with nonstick cooking spray.
   
5. For the gingersnap crust, stir together the cookie crumbs, 2 tablespoons of the brown sugar, 1/4 teaspoon of the salt, and the butter until evenly combined and the mixture has the consistency of wet sand. Pour into the pie plate and, very evenly and firmly, pack the mixture into the base and up the sides of the pan, taking care to avoid too much buildup in the corner of the pan. Allow about 1/4 inch of excess to rise above the top of the pan’s edge.
   
6. Set the pie plate on a baking sheet and bake until the crust is slightly puffed and a bit darker in color, about 8 minutes. Let cool at room temperature for about 5 minutes, then transfer to the freezer until ready to use.
   
7. Reduce the oven temperature to 325°F.
   
8. In a large bowl, whisk together the remaining 1/2 cup brown sugar, the remaining 1/2 teaspoon salt, the roasted pumpkin and squash, the whole eggs, egg yolk, cream, molasses, vanilla, cinnamon, ginger, and nutmeg until completely smooth. Pour into the prepared piecrust and bake until the custard is set in the center when the pie plate is slightly jiggled, 50 to 60 minutes. Let cool to room temperature and refrigerate for 30 to 45 minutes to set.
   
9. Using the back of a spoon or ladle, spread the ganache in an even circle on top of the pie. Place the pie in the refrigerator until the ganache has just begun to set, 3 to 5 minutes. Remove the pie from the refrigerator and use the spoon or ladle to spread the ganache again to create a decorative, rustic texture. Refrigerate until fully set before slicing, about 20 minutes.

Pizza With Figs, Mozzarella, and Goat's Milk Feta

Special equipment

Wood and metal pizza peels, Baking Steel

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 12 ounces fresh mozzarella, torn into rough chunks and drained
• 20 ripe figs, cut into quarters
• 8 ounces goat's milk feta cheese
• Kosher salt
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of figs and 1/4 of goat's milk feta. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Drizzle hot pizza with 1 tablespoon honey. Slice and serve immediately.
   
7. Repeat steps 4 through 6 for remaining pizzas.

Malabi (Milk Custard with Orange Brandy Sauce)

Special equipment

ramekins, saucepan,

Ingredients

serves serves four

• Malabi
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons water
• 1 1/2 teaspoons rose water
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• Orange Brandy Sauce
• 1 cup orange marmalade
• 1/2 cup water
• 1 tablespoon brandy
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• Peanuts or pistachios (optional)
• Sweetened coconut flakes (optional)

Procedures

1. For the Malabi: Combine the milk, cream, and sugar in a large pot over medium heat. Once the mixture comes to a boil, remove from the heat. While you’re waiting for your milk not to boil over, dissolve the cornstarch in the water. When the milk comes to a boil, quickly whisk in the cornstarch along with the rose water and immediately remove from the heat.
   
2. Pour the malabi into four individual serving cups or ramekins and refrigerate for at least 6 hours.
   
3. For the Sauce: Mix together the marmalade and water in a small saucepan. Bring to a boil, then lower the heat to simmer and reduce to a little more than half, 20 to 25 minutes, stirring often to prevent the bottom from burning and the mixture from boiling over. If the foam looks like it’s about to flow over, simply remove the saucepan from the heat for a few seconds and give it a quick stir before placing it back over the heat.
   
4. When the mixture has a thick, syruplike consistency, stir in the brandy and cook for another 5 minutes.
   
5. Remove the sauce from the heat and let cool in the refrigerator until ready to use. Just put it back on the stove over low heat and your sauce will melt right back to an ooey-gooey consistency.
   
6. To Serve: Serve the malabi straight from the cups with a generous drizzle of the orange marmalade sauce and throw in a handful of chopped peanuts or pistachios and coconut flakes if you wish.

Mango and Coconut Milk Batida

Special equipment

cocktail shaker

Ingredients

serves serves 2, active time 5 minutes, total time 5 minutes

• 4 ounces cachaça
• 6 ounces bottled mango juice
• 6 ounces canned coconut milk
• 2 teaspoons freshly squeezed lime juice from 1 lime
• 2 teaspoons agave nectar

Procedures

1. Combine cachaça, mango juice, coconut milk, lime, and agave nectar in a large cocktail shaker. Fill the cocktail shaker with ice and shake until well chilled, about 20 seconds. Strain into two ice-filled highball glasses and serve immediately.