Recipes, Fall Recipes, Desserts, Los Angeles, Suzanne Goin, Sunday Suppers, Brothers, Jeff And Matt Nichols, Matt Nichols, Jeff Nichols, Brothers, Mattei’s Tavern, What to cook , Desserts To Make In The Fall, Autumn, Squash, Kombocha Squash, Pumpkin Cake, Sweet-Potato, Marshmallow Fluff, Maple-Pecan Sauce, Pumpkin Cake, Pecan Streusal, Maple Ice Cream, Maple Syrup, Butternut Squash

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“Pumpkin” Cake With Pecan Streusel & Maple Ice Cream

Recipe courtesy of chef Suzanne Goin from “Sunday Suppers at Lucques”



Ingredients

Cake

- 1 Kabocha or butternut squash

- 8 tablespoons (1 stick) unsalted butter, plus a little for the pan

- 1/2 vanilla bean

- 2 cups all-purpose flour

- 3/4 teaspoon baking soda

- 3/4 teaspoon baking powder

- 3/4 cup granulated sugar

- 1/2 teaspoon ground cloves

- 1 teaspoon ground cinnamon

- 1/2 teaspoon freshly grated nutmeg

- 1/4 teaspoon kosher salt

- 1 1/2 cups whole milk

- 1 1/4 cups heavy cream

- 3 extra large eggs

- 1 tablespoon honey


Pecan Streusel Topping

- 1/4 cup pecans

- 1 teaspoon grape seed oil

- 1/4 teaspoon kosher salt

- 4 tablespoons cold unsalted butter, cut into cubes

- 1/4 cup granulated sugar

- 1 tablespoon brown sugar

- 1 cup plus 2 tablespoons all- purpose flour

- 1/4 teaspoon ground cinnamon

- 1/8 teaspoon freshly grated nutmeg


Maple Ice Cream (Yield = 1 quart)

- 2 cups whole milk

- 2 cups heavy cream

- 4 extra-large egg yolks

- 1/3 cup maple sugar

- 2 tablespoons maple syrup


Directions

Cake

1) Preheat the oven to 400 degrees F.

2) Cut the squash in half lengthwise and place on a baking sheet, cut side up (donʼt remove the seeds yet; they give extra flavor).

3) Cover with foil, and roast about 1 hour, until very tender. Let cool 10 minutes, and then scoop out the seeds and discard them.

4) Purée the warm squash through a ricer or food mill and measure out 1 1/2 cups (you can reheat any leftover purée, season it with salt, pepper, and butter, and eat it for dinner!)

5) Turn the oven down to 350 degrees F.

6) Cut a circle of parchment paper to fit the bottom of a 10-inch round cake pan. Brush the bottom of the pan with a little butter, and then line it with the paper.

7) Place the 8 tablespoons butter in a medium saucepan.

8) Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter (donʼt use your fingers, because the seeds will stick to them).

9) Add the vanilla pod to the pan, and cook the butter over medium heat 6 to 8 minutes, shaking the pan occasionally,until the butter browns and smells nutty. Remove the vanilla pod and discard.

10) Sift together the flour, baking soda, baking powder, sugar, cloves, cinnamon, and nutmeg into a large bowl. Add the salt. Make a well in the center.

11) In another large bowl, whisk the reserved 11/2 cups squash purée, milk, 1/4 cup cream, eggs, and honey to combine. Pour the liquid into the well in the dry ingredients, and whisk until incorporated. Stir in the brown butter, scraping with a rubber spatula to make sure you get all the brown bits from the pan.

12) Pour the batter into the prepared pan and bake 25 minutes, then remove the cake from the oven and sprinkle the streusel evenly over the top. Bake the cake another 45 minutes, until the topping is crisp and the cake has set. (The center of the cake will still be somewhat soft and wonʼt pass the toothpick test.)

13) Cool the cake on a rack for at least 15 minutes.

14) In a stand mixer fitted with the whisk attachment, whip 1 cup cream to soft peaks. Cut six slices from the cake and serve with scoops of maple ice cream and dollops of whipped cream.


Note

You can roast the squash and make the streusel a day ahead of time. Be sure to drain the squash after itʼs roasted and just before using it; it often continues to give off water. I have been told you can substitute canned pumpkin in this recipe.




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Sweet-Potato Cheesecake

With Marshmallow Fluff & Maple-Pecan Sauce

Recipe courtesy of Jeff and Matt Nichols, Chefs / Owners Brothers at Mattei’s Tavern, Los Olivos, California



Yield

10 to 12 servings


Ingredients

Crust

- 2 cups graham cracker crumbs

- 2 tablespoons superfine sugar

- ½ teaspoon cinnamon

- 6 tablespoons unsalted butter, melted


Sweet Potato Filling

- 2 medium-size garnet yams

- 20 ounces cream cheese, room temperature

- 1 cup superfine sugar

- ¾ teaspoon ground cinnamon

- ¾ teaspoon ground ginger

- ½ teaspoon ground nutmeg

- ½ cup heavy cream

- 4 large eggs, room temperature


Vanilla Marshmallow Fluff

- 1 cup + 2 tablespoons superfine sugar, divided

- 1 cup light corn syrup

- ½ cup water

- 1∕3 cup egg whites

- 1∕8 teaspoon fine sea salt

- 1½ teaspoons Tahitian vanilla extract


Maple Pecan Sauce

- 1 cup pure maple syrup

- ¼ cup dark corn syrup

- ¼ cup molasses

- ¼ cup water

- Pinch of fine sea salt

- 2 tablespoons dark rum

- ½ cup pecans, toasted and roughly chopped


Directions

Graham Cracker Crust

1) Heat the oven to 350°F.

2) In a medium bowl, mix together the graham cracker crumbs, sugar and cinnamon.

3) Add the melted butter and mix until crumbs are moistened.

4) Press the crust evenly into the bottom of a greased 10-inch springform pan.

5) Bake in the oven until edges are golden brown and crust is firm to the touch.


Sweet Potato Puree

1) Poke holes in the yams with a fork (to avoid exploding yams) and place on a baking sheet.

2) Roast in the oven until soft, about 30 to 40 minutes.

3) Remove from oven and let cool. When cool, remove and discard the skin and puree the cooked yams through a food mill or ricer until smooth.

4) Reserve 2 cups for the filling. Reduce the oven to 300 degrees F.


Sweet Potato Cheesecake

1) In a bowl of a standing mixer (or hand mixer), add the cream cheese, sugar, cinnamon, ginger and nutmeg. Mix (using the paddle attachment) until very smooth.

2) Scrape down the sides of the bowl with a rubber spatula.

3) Mix in the heavy cream and 2 cups of the sweet potato puree.

4) Add the eggs one at a time, until just incorporated.

5) Scrape the filling into the cooled graham cracker crust and bake in the oven until the cheesecake is set and slightly puffed, about 45 to 55 minutes.


Vanilla Marshmallow Fluff

1) In a saucepan, stir together 1 cup sugar, 1 cup corn syrup and ½ cup water.

2) Using a pastry brush dipped in warm water, brush down the sides of the saucepan to prevent sugar crystals from forming; repeat if necessary.

3) Cook over medium heat until syrup reaches 225 degrees F (use a candy thermometer).

4) Meanwhile, in a bowl of a standing mixer (or using a hand mixer), add the egg whites and salt and beat until soft peaks are formed. Slowly add the 2 tablespoons of sugar. Continue to beat on medium speed until stiff peaks are formed.

5) When syrup has reached correct temperature, turn the mixer on medium high speed and add in the syrup in a slow, steady stream down the side of the mixing bowl.

6) Add the vanilla extract, and continue to beat until marshmallow has cooled slightly.

7) Use immediately to top cheesecake.

8) Refrigerate leftover fluff.


Maple Pecan Sauce

1) In a saucepan, combine the maple syrup, corn syrup, molasses, water, salt, and dark rum.

2) Bring to a boil over medium heat, whisking occasionally.

3) Let simmer for 3 to 5 minutes, until slightly thickened.

4) Pour the syrup through a fine strainer and let cool at room temperature, stirring to prevent a film from forming on the surface.

5) Stir in the pecans.


To Serve

1) Use a kitchen torch to toast the marshmallow fluff.

2) Cut the cake into slices.

3) Serve with the maple pecan sauce.




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