Newsgroup: it.hobby.cucina
Titolo: ricette americane

C'è qualcuno che ha la ricetta (vera!) dell'apple pie e della New York
cheese cake?

cheese cake?
Sarei interessatissima anch'io perchè quelle da te citate,  insieme
alla pecan pie e alla favolosa key lime pie, sono tra le cose più
buone che ho mangiato a New York.
Qualcuno saprebbe suggerirne le ricette?
Ciao
Flaminia  


Ciao a tutti(e),
mi chiamo Luca e da una decina  di giorni leggiucchio nel NG, ho anche
postato un paio di volte, senza realizzare che forse avrei dovuto
presentarmi senza fare il battitore libero,  ad ogni modo non vogliatemene,
sono alla mia prima esperienza di NG.
Passiamo alla apple pie:
2 dischi di pasta sablè di 25/30 cm di diametro (a seconda della tortiera).
e 3/4 mm di spessore
5 mele golden
2 cucchiaini di cannella in polvere
10 cucchiai di zucchero semolato
2 pizzichi di sale
1 pizzico di pepe bianco
scorza di un limone grattugiato
Sbucciare e tagliare le mele a fettine, metterle in una insalatiera con
gli altri ingredienti e mescolare come un'insalata.
Porre il primo disco di pasta in una tortiera antiaderente, versare le mele
assestandole bene ma lasciandole un po' a montagnola;
coprire con il secondo disco sigillando bene i bordi e facendo 4
incisioni in superfice (tipo torta di nonna papera (:-)).
Spennellere con un poco di latte e infornare a 180° per 30'.
Servire calda (non troppo!!) con a parte panna montata o gelato alla
vaniglia.


aivoglia! :
APPLE PIE
 
W e spent a morning with pastry chef Sam Gedal, watching as he
prepared a perfect apple pie, with a cranberry-laced filling and
crumb topping. He's the proprietor of Pastries by Sam
(202/363-7889
), a wholesale and retail specialty baking business.
Gedal has worked as assistant pastry chef at the Four Seasons Hotel
in Boston and is a graduate of the Culinary Institute of America.
Grab your mouse and your paring knife, and let's start baking. 
 
The best apple to use for apple pie is the Granny
Smith apple. It has the best flavor and holds up      the best when
cooking. It's a nice crunchy apple - nice
little bite to it, and it's nice and juicy but won't fall
apart when it bakes. 
 
       Step 1: Making the Dough 
                   Right now we're going to put together the pie
                   crust. I have 2 cups of flour, 6 tablespoons of
                   shortening, 6 tablespoons of unsalted butter, 6
                   tablespoons of cold water and 1 teaspoon of salt. I
                   want to combine the flour and our fats. The reason
                   we use a shortening along with the butter in this
                   recipe is that the shortening will help in
elasticity and
                   the butter adds flavor. It's very important that
all our
                   ingredients are cold. This will help in the even
                   distribution of all the fats and also allow us to
work
                   with the dough a little easier so the fats won't
melt. 
                   2 When... we cut the fats and the flour together we
                   want to use tools as opposed to our hands or the
fats
                   will melt... [When we] cut through the flour with
our
                   fats, the object is to have the flour and the
butter and
                   the shortening combined to about hazelnut-sized
                   pieces. We don't want to have them totally combined
                   because throughout the course of making a pie we're
                   going to work with our dough again and we don't
want
                   to toughen the dough. Always make sure that you
                   work quickly with your ingredients so that they
don't
                   warm up and that you don't overwork your dough as
                   you roll it.
                   3 I'm going to combine my salt into my water. And
the
                   reason we do this is to make sure the salt is
evenly
                   distributed in the flour. Give it a little stir and
it's very
                   important to add our water very slowly, a little
bit at a
                   time, incorporating into the flour. If you add your
water
                   too quickly, it may appear that your dough is too
dry
                   because it hasn't had a chance to absorb into the
                   flour. We don't want to overmix our dough because
                   we don't want to toughen our gluten that's being
                   formed in the dough. The dough will come together.
                   At this point we could use our hands and very
gently,
                   gather our ingredients together until it forms a
ball. 
                   4 At this point... we're going to let our dough
rest. Pie
                   dough needs to rest... from three hours to
overnight.
                   I've prepared a sheet pan with some flour and we're
                   gonna chill the dough like this and it's very
important
                   to wrap the pie dough in plastic wrap... And we
want
                   to keep the dough wrapped tightly so it doesn't
form a
                   skin. 
 
 
 Step 2: Making the Filling
                   1 With a smaller paring knife, I'm going to take
the
                   center core out of the apple of each quarter...
Then
                   I'm going to peel the apple as close to the skin as
                   possible so we don't lose too much of our flesh,
going
                   very close to the surface. 
                   2 We want to slice our apples. If you're doing your
                   apples ahead of time... it would be best to have
them
                   in water with some lemon juice to [keep] them from
                   turning brown... I'm going to slice them across the
                   length of the apple.
                   3 For the remaining ingredients of our... filling,
I have
                   2 tablespoons of orange juice, 2 tablespoons of
                   cinnamon, a tablespoon of nutmeg, a half cup of
                   cranberries, 1 cup of sugar and 2 tablespoons of
                   all-purpose flour. The reason... for the flour is
we
                   need to absorb some of the moisture from the apples
                   as they're cooked off... Combine all of our
ingredients
                   together. I want to add the cranberries last... so
they
                   don't break up - the tossing of the apples will
force
                   the cranberries to squash and bleed.
                   4Toss the apples gently, having them evenly
                   coated... then we can add our cranberries and
then...
                   very gently toss that together.  
 
 
 
 Step 3: Making the Topping
                    We have 2 tablespoons of chopped pecans, 1/2
                   cup of sugar, 1/2 cup of unsalted butter, 1 3/4
cups of
                   flour and 1/4 cup of oats. It's very important that
we
                   get all these ingredients and fillings and toppings
                   together before we roll out our dough so that...
[the
                   dough] doesn't become soft. For this recipe, the
                   butter is softened, I'm gonna add the sugar on top
of
                   it, and we just want to smooth it together. This
can
                   also be done on a kitchen mixer... Once they're all
                   smoothed out, we're going to add our dry
ingredients
                   right on top... gather that all together and
similar to
                   the pie dough, work it together till it becomes
crumbly.
 
 
 
 
Step 4a: Rolling Out the Dough
                   I have a wooden surface that I'm working on. If you
                   should not have a wooden surface, a cutting board
                   will do or a floured countertop will work. 
                   Using just enough flour to coat my surface: too
much
                   flour and we're going to dry out our dough; not
                   enough, our dough will stick. Also, coat a little
bit of
                   the dough just kneading lightly to warm it up...
You
                   can still see the whole pieces of butter inside,
they're
                   going to work through after we've rolled out our
                   dough. Also, coat just lightly... the rolling pin.
                   Rolling from the center out... roll gently, always
from
                   the center out, all around, moving our dough around
                   so it always stays evenly coated... working in a
                   circular motion but always working from the center
                   out... We don't want our edges to be lower than our
                   middle.
                   Roll it until [it's] the size of our pie tin. There
will be
                   extra dough, but that's okay. I'm using an 8-inch
pie
                   tin today. 
                   Fold the pie dough in half and with a brush, gently
                   brush away any excess flour from both sides.  
 
 
 
 
  Step 4b: Rolling Out the Dough
                   Layer into our pie shell... Opening it gently, the
                   dough is nice and cold... We're going to press our
                   thumb and fingers inside where the sides meet the
                   bottom, so our dough sticks and won't buckle.
Slowly
                   crease it in there but also keeping in mind not to
                   touch our dough too much because the heat from our
                   hand will melt the butter and the dough.  
 
 
 
Step 4c: Rolling Out the Dough
                      With a sharp knife, we're going to cut around
the
                   sides gently - not pulling on the dough - and trim
off
                   our excess pieces. Put them to the side. Being that
                   this is not a cooked filling, I've prepared some
cake
                   crumbs - you can also use bread crumbs - to
                   sprinkle in the bottom of the pie shell that will
absorb
                   any moisture from the apples when they're cooked.
                   Just a thin layer.  
 
Step 5: Filling the Pie Shell
                   Take our apples and gently... place them in the
                   center of the pie shell. Make sure we have all the
                   cranberries in there... Take a couple pieces of
butter,
                   about 2 tablespoons or so... drop the butter right
on
                   top of the apples... to give the apples more
flavor...
                   Take the crumb topping... slowly put it on top of
our
                   pie filling, just coating it evenly. The streusel
[topping]
                   is chilled and easy to work with. Coat the apples
just
                   all the way around so it's a nice mound... all the
way
                   to the edge of the dough. 
                   This apple pie is baked in a 400-degree oven...
Place
                   it on a middle rack... Bake it for 40 minutes to an
                   hour.  
 
 
 
Step 6: Cooling and Plating
                   It's best to let the pie cool for about an hour,
let the
                   juices coagulate, let the pie settle. This way,
when
                   you present it, the filling will remain intact in
the shell.
                   After the pie has cooled sufficiently, we've plated
it...
                   I'm using a vanilla sauce with fresh cranberries as
a
                   garnish. Cranberries and the apples are a great mix
                   together at this time of year. The sweet and the
tart
                   are a nice combination of flavors... Enjoy!  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 the source of herbicide and pesticide free
pecans.
Serves:        12
 1/4     cup         margarine
 1/2     cup         sugar
 1       cup         light corn syrup
 2       tablespoons molasses
 1/4     teaspoon    salt
 1/4     teaspoon    nutmeg
 3                   eggs
 2       tablespoons rum                         * see note
 1       cup         pecans                      ** see note
Cream the margarine and sugar until fluffy. Add the corn syrup, molasses,
salt, nutmeg, and rum; and mix thoroughly. Add the eggs, one at a time,
whole beating. Stir in the pecans. Pour into an unbaked pie shell. Cover
the pie crust edges with a long piece of aluminum foil to avoid scorching.
Bake for 50 minutes at 350 degrees.
Notes:
* I like to use Meyer's Dark Rum.
** Two cups are better. I like to toast the pecans first.
ciao :-)
antonella santoro
--
il lavoro nobilita l'uomo e lo rende simile alle bestie
as. e' un antispam.
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