MAPLE POT DE CREME RECIPES

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MAPLE-HONEY PECAN PIE RECIPE - NYT COOKING



Maple-Honey Pecan Pie Recipe - NYT Cooking image

Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

All-purpose flour, for rolling out the dough
Dough for a 9-inch single crust pie
1/2 cup/115 grams unsalted butter
1/4 cup/85 grams maple syrup
1/4 cup/85 grams honey
1/2 cup/110 grams light brown sugar
1/2 cup/75 grams maple sugar or use more light brown sugar
3 large eggs, at room temperature
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups/180 grams pecan halves
Flaky sea salt, such as Maldon (optional)

Steps:

  • On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
  • When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
  • Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
  • While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
  • Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
  • Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

CHICKEN TIKKA MASALA – INSTANT POT RECIPES



Chicken Tikka Masala – Instant Pot Recipes image

Chunks of marinated chicken in a creamy spiced curry sauce.

Provided by Chop Secrets

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 people

Number Of Ingredients 17

1 1/2 cups plain yogurt
2 tbsp lemon juice
2 cloves garlic (minced)
1 tbsp garam masala
1 tbsp fresh ginger (minced)
2 lbs chicken breast (boneless and skinless)
2 tbsp olive oil
1 medium onion (finely diced)
5 cloves garlic (minced)
1 tsp turmeric
1 tbsp garam masala
2 tsp chili powder
14 oz diced tomatoes ((one can), undrained)
15 oz tomato sauce
3/4 cup heavy cream
3 tbsp chopped cilantro
Cooked rice (naan or roti for serving (optional))

Steps:

  • Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
  • Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add the chicken and the yogurt marinade to the pot and stir.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and coarsely chop.
  • Stir in the cream, add back the chicken and adjust the seasonings.
  • Garnish with cilantro and serve warm over rice or with naan or roti.

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