NEWPORT BEACH, Ca. November, 2011—True Food Kitchen, the restaurant created under the guidance of Dr. Andrew Wiel, has added some new items to their fall/winter menu. This variation on pumpkin pie created by Chef Michael Stebner uses some interesting ingredients, such as cashew milk, brandy and tahini. Make this for Thanksgiving or any time.
Squash pie
(Yields 2 9-inch pies)
Bake a whole butternut squash at 375° until soft enough to pierce easily with a toothpick. (Can also substitute buttercup, hubbard or Tahitian squash). Cool, cut in half, remove seeds and scoop out flesh. Mash and measure out 6 cups.
Crust
2 packages graham crackers, crushed
2 tablespoons sesame tahini
5 tablespoons maple syrup
1 tablespoon water
1 tablespoon expeller pressed canola oil
Blend well. Press into oiled pie pans.
Filling
6 cups pureed squash
1 cup sugar - half light brown, half white
1 1/8 teaspoon salt
3/4 teaspoon ground ginger
3/8 teaspoon ground cloves
1 1/8 teaspoon cinnamon
4 tablespoons brandy
1 1/2 cup cashew milk (recipe follows) blended with 4 1/2 tablespoons arrowroot powder
Scant dash of nutmeg - optional
Cashew milk
Grind 1/2 cup raw cashews in blender until fine, add 1 cup cold water, blend on high 2 minutes.
Blend filling ingredients in mixer and pour into crusts. Top with chopped walnuts, pecans or black walnuts (optional). Bake at 400° for 50-60 minutes until browned and set. Cool. Chill overnight in refrigerator. Serve cold or cool.
Coconut whipped cream
Coconut cream, powdered sugar, vanilla - to taste
Cream needs to be cold and then beat with mixer.
Serve as shown.
Chef Michael Stebner
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer to Great-taste Magazine. If you have a great restaurant, recipe or food you’d like to share please send an email. You can reach her at mensingabakes2@gmail.com.
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