Food recipes
Porter Tartar Filling
Porter Tartar Filling
Ingredients:
1 cup porter
1 cup regular coconut milk (do not use light)
2 ounces dark chocolate (60% to 70% cacao), chopped
¼ cup packed dark brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs, separated, plus 1 large egg white
½ teaspoon cream of tartar
6 tablespoons confectioners’ sugar
Directions:
1. Position the rack in the center of the oven and heat to 350°F.
2. To make the crust: Stir the graham cracker crumbs, granulated sugar, nut oil, and
coconut milk in a large bowl until well moistened. Press this mixture into a 9-inch pie
plate to form an even, compact crust. Bake for 10 minutes, then cool on a wire rack
while you make the filling. Leave the oven on but increase the temperature to 400°F.
3. To make the filling: Whisk the porter, coconut milk, chocolate, brown sugar,
cornstarch, vanilla, and salt in a large saucepan over medium heat until the sugar
dissolves. Keep whisking until the mixture begins to bubble and thicken, about 4
minutes. Remove from the heat.
4. Whisk the 2 egg yolks in a large bowl until uniform. Whisk the hot porter mixture
into the yolks in three additions until smooth. Spread this mixture into the baked crust.
5. Use an electric mixer at high speed to beat the 3 egg whites and cream of tartar in a
large, scrupulously dry bowl until quite foamy. Beat in the confectioners’ sugar 1
tablespoon at a time, then continue beating until soft peaks can be formed when the
turned-off beaters are dipped into the meringue, about 5 minutes in all.
6. Use a rubber spatula to spoon and spread this mixture over the warm filling in the
pie, taking extra care to seal it to the edge of the crust all around. Dip the spatula
quickly but gently into the meringue to make peaks all over it. Bake until the meringue
is lightly browned, about 8 minutes. Cool on a wire rack for at least 1 hour before
slicing.
• NOTES
•
Add the meringue to the pie while the filling is warm to allow the meringue to cook from both sides, bottom
and top, while in the oven.
•
Daub the meringue onto the pie, then spread it gently. Use your cleaned fingers to seal it to the crust—and
make sure there are no holes in the meringue across the pie.
VEGAN
Apricot No-Cheese Cake
8 SERVINGS
Here’s an exception to our no-fakes rule: a vegan cheesecake. If it
weren’t so delightful, if the pop of the apricots didn’t bounce off the
savory almond butter, if the texture wasn’t perfectly smooth and rich, we
might skip it and go for the traditional recipe. But we wouldn’t dare. It’s
that good. Plus, as a boon to nerves in the kitchen, it’s more forgiving
than a traditional cheesecake. There’s a lot to be said for that on the day
of a dinner party.
Solid vegetable shortening, for greasing
Ingredients:
1 cup porter
1 cup regular coconut milk (do not use light)
2 ounces dark chocolate (60% to 70% cacao), chopped
¼ cup packed dark brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs, separated, plus 1 large egg white
½ teaspoon cream of tartar
6 tablespoons confectioners’ sugar
Directions:
1. Position the rack in the center of the oven and heat to 350°F.
2. To make the crust: Stir the graham cracker crumbs, granulated sugar, nut oil, and
coconut milk in a large bowl until well moistened. Press this mixture into a 9-inch pie
plate to form an even, compact crust. Bake for 10 minutes, then cool on a wire rack
while you make the filling. Leave the oven on but increase the temperature to 400°F.
3. To make the filling: Whisk the porter, coconut milk, chocolate, brown sugar,
cornstarch, vanilla, and salt in a large saucepan over medium heat until the sugar
dissolves. Keep whisking until the mixture begins to bubble and thicken, about 4
minutes. Remove from the heat.
4. Whisk the 2 egg yolks in a large bowl until uniform. Whisk the hot porter mixture
into the yolks in three additions until smooth. Spread this mixture into the baked crust.
5. Use an electric mixer at high speed to beat the 3 egg whites and cream of tartar in a
large, scrupulously dry bowl until quite foamy. Beat in the confectioners’ sugar 1
tablespoon at a time, then continue beating until soft peaks can be formed when the
turned-off beaters are dipped into the meringue, about 5 minutes in all.
6. Use a rubber spatula to spoon and spread this mixture over the warm filling in the
pie, taking extra care to seal it to the edge of the crust all around. Dip the spatula
quickly but gently into the meringue to make peaks all over it. Bake until the meringue
is lightly browned, about 8 minutes. Cool on a wire rack for at least 1 hour before
slicing.
• NOTES
•
Add the meringue to the pie while the filling is warm to allow the meringue to cook from both sides, bottom
and top, while in the oven.
•
Daub the meringue onto the pie, then spread it gently. Use your cleaned fingers to seal it to the crust—and
make sure there are no holes in the meringue across the pie.
VEGAN
Apricot No-Cheese Cake
8 SERVINGS
Here’s an exception to our no-fakes rule: a vegan cheesecake. If it
weren’t so delightful, if the pop of the apricots didn’t bounce off the
savory almond butter, if the texture wasn’t perfectly smooth and rich, we
might skip it and go for the traditional recipe. But we wouldn’t dare. It’s
that good. Plus, as a boon to nerves in the kitchen, it’s more forgiving
than a traditional cheesecake. There’s a lot to be said for that on the day
of a dinner party.
Solid vegetable shortening, for greasing
Printed from https://recipe.bluelayer.org/recipe/74618/porter-tartar-filling