autumn snack

MINI PUMPKIN PIES

Yield: 2 dozen

The things you’ll need

Ingredients

Dough
  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Decoration
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
Equipment
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!


Dough
  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
Filling
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!

Fried Maple Leaves Are A Tasty Autumn Snack In Japan

The snack, which seems to be a specialized delicacy from the Osaka area in Japan, is made by frying Japanese maple leaves in tempura batter. The pros in the city of Minoh in North Osaka preserve the leaves for a year in salt barrels, but other recipes don’t seem to demand this lengthy step.

If you want to try making them, simply dip your cleaned and dried (ideally, Japanese) maple leaves in sweetened tempura batter and fry them in hot vegetable oil – maple syrup is optional. 

Treasures of our office, mooncake menu from 1954.
「從前蓮蓉月餅尚未流行,家家戶戶去餅舖只為買五仁月,有鹹有甜,那時候是五十年代。謝氏回憶說,最初的五仁月並不正宗,所謂五仁、指的是杏仁、欖仁、合桃、瓜子和芝麻,不過在五十年代初期,其時還沒有太多的果仁舶來品,所以五仁都被換上花生、瓜子肉、芝麻和糖冬瓜頂替。」「行家都不敢稱自己做五仁,極其量只稱呼它為[五仁果子月]。」
舊時單是五仁已有很多花款,最普通的甜味會放糖冬瓜,鹹味則放梅菜。去到六十年年代,人們的一張嘴愈吃愈刁,愈來愈追求多變口味,陸陸續續有五仁玫瑰甜肉月、五仁金腿月、草菇燒雞月、掛爐燒鴨月、豪明夜宴月的出現。
quote from this week’s mpw