Egyptian Spinach Pie With Hazelnut Dukkah Crust Food

CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST

Steps:

• A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
• Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
• NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
• TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
• MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH

Steps:

• Preheat the oven to 350 degrees F.
• For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.
• Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.
• Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.
• For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.
• Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.
• Sprinkle with the sumac and serve.

DEEP DISH CHERRY PIE WITH HAZELNUT CRUST

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the confectioners' sugar and mix. Add the eggs and mix. Add the flour and mix until almost incorporated. Add the hazelnuts and mix just until smooth, being careful not to over mix the dough.
• Form the dough into 2 disks and wrap in plastic wrap. Chill at least 2 hours or overnight. If the dough is refrigerated overnight, remove it from the refrigerator 30 minutes before using. Roll out both disks, cut them out a little bigger than the size of your individual baking dishes, and chill while you make the filling.
• Preheat the oven to 375 degrees F. Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, if using, and lemon juice, and bring to a simmer over medium heat, stirring to dissolve the cornstarch. When thickened, turn off the heat, stir in the cherries, and set aside to cool slightly.
• Divide the cherry filling among the baking dishes. Carefully place the rolled-out crusts on top. To decorate them, brush the surface of the crust with milk, sprinkle lightly with sugar and use a sharp small knife to make a cross hatching pattern, cutting one vent hole in the center. You may also cut out strips from the leftover dough, and make designs or cherries from it, and adhere them to the top with a little water. Then wash with milk and sprinkle with sugar.
• Place the pies on a sheet pan to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes. Let cool to room temperature. Serve at room temperature.

NO PIE CRUST SPINACH PIE

Steps:

• Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.
• In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.
• In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.