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Pecan Cookies with Cranberry Ice Cream and Pumpkin Sauce
1/2 c Fresh orange juice
1/2 c Grand Marnier
3 Star anise -- ground
6 oz Brown sugar
1 tb Vanilla extract
1/2 c Cream
1/2 c Yogurt
PECAN COOKIES: 3/4 cup flour 3/4 cup cake flour 1 cup confectioner's sugar 1 cup pecans, toasted and finely chopped 1/2 cup brown sugar 3/4 cup unsalted butter -- softened 1 egg yolk 1 teaspoon vanilla extract PUMPKIN SAUCE: 1/4 small pumpkin, split in half, seeded 1/2 teaspoon nutmeg 1/2 cup maple syrup 1 each cinnamon stick 3 each cloves 1/4 teaspoon turmeric 2 cups cream
TO MAKE ICE CREAM:
In a sauce pan, combine orange juice, Grand Marnier and star anise; bring to a boil and flame until all the alcohol is burned. Strain into another sauce pan, add remaining ingredients and simmer for about 10 minutes. Strain cranberry skins and freeze, following ice cream freezer TO MAKE PECAN COOKIES:
Preheat oven to 325 degrees. Mix first four ingredients and set aside.
In a mixer, cream brown sugar and butter; add egg yolk and vanilla; at medium speed add slowly remaining ingredients until incorporated; chill dough wrapped in plastic film. Roll dough on a floured surface to 1/2-inch thick; cut desired shape with a cookie cutter or knife and place them on parchment paper in a sheet pan and cook for 10 to 12 minutes. Keep in an airtight container until serving time.
TO MAKE PUMPKIN SAUCE:
Blanch pumpkin seeds for 5 minutes in boiling water, then roast them at 400 degrees for 5 minutes with 1 tablespoon of confectioner's sugar. Cook pumpkin in oven, meat side down, for 1 hour; remove skin and set aside. In a sauce pan combine cream, maple syrup, nutmeg, cinnamon, clove and turmeric and bring to a boil; strain and blend cream mixture with pumpkin; let cool.
Serve 2 ounces of sauce into four plates; place a cookie in the middle and scoop ice cream on top. Garnish with pumpkin seeds and more cookies.
Recipe By : David Garrido of Jeffrey's, Austin, TX
From: Date: 05/28