This recipe is an absolute gem and a Thanksgiving favorite. Published in last years Hannaford Fresh, I was surprised to discover I never put it up on the blog last year. Here's the online recipe.
Ingredients
13 Tbsp. unsalted butter
24 Biscoff cookies (about 6 1/2 oz.)
1 cup plus 5 Tbsp. sugar
1/4 tsp. almond extract
3 cups fresh or frozen cranberries (about 12 oz.)
1/2 cup water
1 tsp. lemon zest and 1/4 cup juice, from 2 lemons
1/4 tsp. salt
2 large eggs plus 3 egg yolks
Process
1. Center a rack in oven and heat to 325 degrees. Generously grease bottom, sides, and rim of a 9" pie dish and set aside.
2.
Cut 8 tablespoons butter into eight pieces and set aside to soften;
melt remaining 5 tablespoons butter. In a food processor, process
cookies and 3 tablespoons sugar until finely ground, about 1 minute. Add
melted butter and almond extract and pulse until crumbs are clumpy and
moistened, 8 to 10 times, scraping bottom as needed. Transfer to
prepared pie dish and use a dry measuring cup to press crumbs firmly
into bottom and up sides. Transfer to oven and bake until fragrant and
set, 18 to 22 minutes. Let cool completely. Rinse bowl of food processor
and set aside.
3. Combine
cranberries, remaining sugar, the water, lemon zest, and salt in a
medium saucepan and bring to a boil over medium-high heat. Cook,
stirring occasionally, until cranberries have mostly burst and liquid
has thickened, 8 to 10 minutes. Carefully transfer to food processor and
puree until completely smooth, about 1 minute; rinse pan.
4.
Pour cranberry mixture through a fine-mesh strainer into now-clean pan,
stirring and pressing mixture through strainer and scraping bottom
until only seeds remain (this will take a few minutes as mixture will be
quite thick); discard solids. In a medium bowl, beat eggs and yolks
until well combined. While whisking, slowly add 1/3 cup cranberry
mixture to eggs, then gradually whisk into pan with remaining cranberry
mixture.
5. Cook over low heat,
stirring constantly and scraping bottom and sides of pan with a rubber
spatula, until mixture has thickened and reaches 170 degrees, 8 to 12
minutes. Remove from heat and whisk in remaining 8 tablespoons butter,
one piece at a time, until fully incorporated, then whisk in lemon
juice.
6. Pour filling into cooled
crust and let cool to room temperature, about 1 hour, then refrigerate
at least 2 hours and up to 1 day before serving.
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