Arcane Treatise 273Passion Melon PieCrust1/2 cup unsalted butter, softened1 teaspoon nutmeg1 teaspoon cinnamon1 tablespoon fresh grated ginger1/4 cup packed brown sugar1.25 cups + extra all purpose flourFilling3 cups diced muskmelon1/2 cup molasses1/3 cup cornstarch2 eggs, beaten1/4 cup water3 tablespoon unsalted butter3/4 cup passionfruit pulp, strainedMeringue2 tablespoon sugar10 egg whites1/2 teaspoon kosher salt1/3 teaspoon cream of tartar1) Combine one-half cup butter with brown sugar and spices in a bowl. Beat with a handmixer until fluffy. Preheat oven to 375 degrees Fahrenheit. Add floor to the bowl, and continue mixing. Turn dough onto a floured surface, and roll or press flat. Place crust in a 9 inch pie pan and press into bottom and sides. Bake for 10 to 12 minutes, or until golden brown. Once baked, remove from oven and let cool. Wash and clean the handmixer thoroughly, then dry.2)
Arcane Treatise 272Evil Eggnog3 eggs, beaten6 cups chocolate ice cream, softened1/3 cup baker's chocolate, chopped1 cup coconut milk1 dash of salt3 tablespoons vanilla extract2 cups spiced dark rum2 tablespoons + extra freshly grated ginger1 liter ginger aleground cinnamon1) In a large saucepan over warm heat, stir together baker's chocolate, ginger, and one cup each chocolate ice cream, rum and coconut milk, stirring until baker's chocolate melts and blends with ice cream and milk. Once blended, add remaining ice cream and salt, stirring until ice cream melts completely.2) While stirring constantly, gradually fold in eggs. Raise heat to low, then stir in remaining milk and rum and bring to a boil. Now stir with an eggbeater or handmixer, stirring until completely smooth. Remove from heat, then fold in vanilla. Chill in refrigerator for 4 hours.3) Pour eggnog base into a punchbowl, then fold in ginger ale. Season with c
Arcane Treatise 270Chorogi and Cherry Tomato Salad1 pound fresh chorogi, Stachys affinis3 stalks green onions2 cups cherry tomatoes1 head Romaine lettuce, rinseddressing2 tablespoons rice vinegar1 teaspoon fresh dill, minced1 teaspoon fresh tarragon, minced1 teaspoon fresh rosemary leaves, minced1 teaspoon honey3 tablespoons mirin1 teaspoon white sesame seeds3 tablespoons sesame oil1/4 teaspoon kosher salt plus extra1) Fit a colander into a large soup pot of boiling water. Rinse chorogi under cold water. Sprinkle generously with kosher salt, and rub thoroughly. Rinse again, then sprinkle again thoroughly with kosher salt again. Drop the chorogi into the pot, and let simmer for a minute. Then lift the colander out of the pot, and place under running cold water. Shake excess moisture from the chorogi, and then pat dry with a paper towel.2) Cut apart the white section from the green section of the scallions. Mince t
Arcane Treatise 269Stanton's Eggnog3 cups whipped cream3 eggs, beaten1 dash salt3 tablespoons brown sugar1 cup milk1 cup rum2 tablespoons vanilla extract1 liter gingeraleground cinnamonground nutmegground allspicepowdered gingerFrench vanilla ice cream1) In a soup pot over warm heat, heat whipped cream until it melts. Fold in salt, then gradually stir in eggs, and sugar. Stir until eggs combine with cream completely.2)) Stir in milk and rum over low heat, stirring constantly while bringing it to a boil. Now stir with an eggbeater or a handmixer at medium speed until smooth. Remove from heat, and fold in vanilla extract. Chill in a refrigerator for 4 hours.3) Pour chilled eggnog base into a punchbowl. Fold in gingerale, and season to taste with spices. Add a scoop of ice cream to each cup before it is filled.
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