Day 87

First Tuesday Night Dinner of Spring Quarter!

Rachel made vegetable risotto and I made dessert. I attempted to recreate an Engadiner Nut Torte I had over break. It was a fairly successful recreation, although it ended up with more liquid caramel in the center. I might try tweaking the recipe a bit next time to reduce the amount of caramel and also mixing the nuts 50/50 with walnuts and pecans. Also, caramel is so much easier to make than I thought. It just requires a lot of patience and a lot of faith. But really if you just put sugar in a pot with a tiny bit of water it turns into caramel eventually.

Anyway, recipe after the photo.

Photo of the Day

* 2 ½ cups sugar
* 2 ¼ cups shredded walnuts
* 1 1/3 cups cream
* 1 tbsp honey
* 4 cups white flour
* 1 cup softened butter
* 1 egg
*1 pinch of salt
*1/4 cup water
*dash nutmeg
*dash cinnamon

Combine 3/4 cup sugar and flour in large mixing bowl. Add butter, salt, and egg and mix (hands work best). Add water as necessary to achieve pastry consistency. Divide dough into 2/3 chunk and 1/3 chunk and refrigerate while preparing filling.

Put 1 and 3/4 cup white sugar in medium sauce pan and add 1 or 2 teaspoons of water. Heat on medium-high heat, stirring occasionally. Caramel will form in about 30 minutes or less. Sugar begins to brown at first, then melts, forming amber colored liquid.

Remove from heat and add honey and cream. Return to heat and boil approximately 1 minute. Remove from heat again and add nuts, cinnamon, and nutmeg. Allow to cool.

Preheat oven to 350 degrees.

Take dough out of refrigerator and roll out to approximately quarter inch thickness. Spray pie pan with grapeseed oil. Line pie pan with larger piece of dough. Spoon filling into pie and cover with smaller piece of dough. Trim edges and seal as attractively as possible. Cut small hole in center of pie to vent.

Cook in bottom section of oven for 50 minutes or until crust is golden brown and firm. Cool and serve with vanilla ice cream.

Things to try differently next time:
*Caramelize 50/50 walnut/pecan mixture in honey before adding to caramel
*Reduce amount of caramel and increase amount of nuts.
*More cinnamon
*Sprinkle powdered sugar on top

Finished Product