Pumpkin Custard Torte with Hidden Allure Crust

I put this recipe together for the Savor California collection. In the process, I learned some interesting things about baking a torte.

1st thing: If you do not thoroughly crush your biscotti it will not make the airtight crust you think it should make.
2nd thing: Hot custard will run out the bottom of the crust and seep through the edges of torte pan.
3rd thing: The burning custard on the bottom of your oven will make you think your house is on fire.
4th thing: If you grind the biscotti just a bit finer and press it a bit harder to form your crust and put a sheet pan under your torte pan, you will avoid things 2&3.
5th thing: Tortes are delicious and totally worth the risk.

Crust:

2c. Crushed Hidden Allure (Chocolate Orange) Biscotti
1/2 c.  Butter

Preheat oven to 400 degrees. Put approximately 8 Hidden Allure cookies in the food processor and grind until you have fine crumbs. Melt butter. In a bowl, combine butter and biscotti crumbs until all the crumbs are coated. Grease an 8" torte pan and press crumb mixture into bottom of pan and up the sides. Bake for 10min, and let cool before going to the next step.

Hint: Bake on a sheet Pan for easy handling.

Pumpkin Custard

1/2c. Heavy Cream
3 Eggs
1/3c. Canned Pumpkin
1/3c. Sugar
1/4tsp. Nutmeg
1/2tsp. Cinnamon
1 Vanilla Bean

Preheat oven to 400. In a mixing bowl, whisk eggs and sugar until the sugar is fully integrated into the eggs and set aside. In a sauce pan, combine cream, nutmeg, cinnamon and a split vanilla bean. Bring to a low simmer for 30 seconds. When your cream is ready, remove the vanilla bean. Slowly add the warm cream mixture to the eggs while whisking constantly. Be sure to add the warm cream very slowly so as not to cook the eggs. Last add the pumpkin and mix in thoroughly. Pour mixture into torte shell and bake for 30-35mins.

Reminder: Leave torte pan on the sheet pan to bake to prevent spills in your oven.

Sea Food Salad in a Parmesan Frico

Parmesan Frico

2c. shredded Parmesan Cheese
2tsp. Flour

Heat a nonstick pan on med heat. Mix Parmesan and flour gently, then sprinkle mixture in pan to for a thin round approximately 6inches in diameter. Let cheese melt and begin to form a crust. Gently turn over with a spatula. Once the cheese has browned on both sides, remove from pan and for over a small bowl or cupcake pan. 

Sea Food Salad

2lbs Blue Crab Meat
1/2lb Shrimp Peeled, De-veined
1 celery stalk finely chopped
1/2c. grape tomatoes cut in half
1 head Butter Lettuce

Dressing
1/4c. Extra Virgin Olive Oil
1/2c. Lemon Juice
1tsp. White Vinegar
3-5 Cloves Fresh Garlic
1/4c. Flat Leaf Parsley finely chopped
1/2tsp. Dry Oregano
Salt & Pepper to taste


You should make this salad the night before for the best results. You can purchase you seafood in various states of readiness. You can buy crab legs and boil, crack and peel them yourself, but I highly recommend asking the person for either cooked cracked crab legs or whole lump crab meat. I recommend buying fresh shrimp that are at the fish counter peel and de-veined. You will need to remove the tails from your shrimp and boil for 3min. Once the three minutes is up remove from the boiling water and lay them in a bowl of ice to stop the cooking.  Once your seafood is prepared, add your celery and tomatoes and set aside.

To serve. Make your Fricos and set aside on a cutting board. Wash and shred your butter lettuce. Line the bottom of each Frico with your Shredded lettuce and top with a generous portion of the Seafood Salad. Finish by adding a pinch of lemon zest to each piece. Serve and enjoy.

Salmon Salad with Dill Yogurt Dressing

http://www.ksee24.com/wearefresno/Salmon-Salad-for-Two-130164633.html

Salmon Preparation
3/4lb- 1lb Salmon with out the Skin
Season Generously with Salt, Pepper and Granulated Garlic
Heat up a skillet on Med/High Heat
Drizzle 2tbsp Extra Virgin Olive Oil in the Pan
Cook for approximately 4min each side
Remove From pan and let cool while preparing the Salad


Salad
4 Cups Baby Spring Mix
1/4 c. Red Bell Pepper Sliced
2tbsp Sliced Spanish Olives
1/2 Avocado Sliced
1 Hard Boiled Egg Sliced

Salad Dressing

1/4c. Plain Greek Yogurt
1/2 Lemon Juiced
1tsp Honey
1/4 tsp Dill Finely Chopped
Salt & Pepper to Taste



Copy and Paste this link for the recipe and a short demonstration.