Gastronomous

 It’s almost holiday season and it’s the time when we start planning who will cook what and when. Ready to try something completely new and delicious? Try this pie! With only 4 ingredients and a pie crust you’ll be done baking in no time.

Call it a cheesecake if you like , but this is rich and scrumptious pie carries the unique flavor of Dulce de Leche . Your guests will be hooked at first bite. It’s sweet and decadent and a great alternative to plain cheesecake, pumpkin or sweet potato pie.

It can be made ahead and refrigerated up to 2 days. It takes less than 5 minutes to put together and an hour to bake! 
Serve with a dollop of whipped cream for a lovely dessert.

Ingredients
1 8 oz package of cream cheese, softened
1 13 oz can (2/3 cup) of Dulce de Leche
1 tsp vanilla extract
3 eggs beaten
1 pie crust

Heat oven to 325 degrees. Meanwhile, in a food processor, beat the cream cheese with the Dulce de Leche and the vanilla till smooth ( about 2 minutes). Add the eggs and continue to mix till uniform.

Pour mixture into pie crust and bake for 55 to 60 minutes (depending on our oven) till the top has the consistency of a cooked pumpkin pie. Let cool before serving, enjoy with a dollop of whipped cream.

This is what comfort food is all about! In this pie, ricotta combines with spinach and tasty sun-dried tomatoes to create a wonderful  crowd-pleaser. Great for brunch, lunch , the holidays, or for a delectable meat-free dinner.  It’s best make to make 2 together. Eat one for dinner and slice a piece for lunch . The flavors combine and taste even better the next day!!

Ingredients: (For each 8 inch pie)

1 pie crust (top and bottom)
2 cups fresh ricotta
1 cup fresh spinach, blanched or 1 cup frozen ( defrost in microwave, pour out excess liquid)
1/2 cup sun dried tomatoes, julienned
1 chopped shallot
2 Tbls oil
1/4 cup grated parmesan cheese
1/8 tsp freshly grated nutmeg
pepper & salt to taste
1 beaten egg (to use as egg-wash), replace with milk for egg-free

Heat oven to 375 degrees. Sauté the shallots, turn the heat off and in the same pan incorporate the spinach, sun dried tomatoes and the nutmeg. Mix in the grated cheese and the ricotta. Taste for salt & pepper.

Spoon the mixture in the pie crust, put on top crust. Seal the sides, prick the top with a fork. Paint with the beaten egg and cook in the oven for 35-40 minutes or until the piecrust is cooked. Let cool for 15 minutes and serve. This pie is also great cold.

After posting the Dulce de Leche Pie recipe , we were bombarded with questions regarding  DULCE DE LECHE, what does it taste like, where to get, best brands, cost etc… so we put together this little guide

Dulce de leche is a latin sweet, decadent milk base sauce. It’s made by mixing milk and sugar, and cooking for a very long time at different temperatures to obtain a wonderful caramel color and smooth consistency

One of my girlfriends summed it up so well the first time she tried it : “this stuff is better than sex!”

Please note: TomatoJam makes no guarantees, and is simply stating an anecdotal claim

Dulce de Leche is wonderful as an ingredient and can be stirred in to puddings and creams.

It is also used as a topping for ice creams, pound cake or cookies

Cut ripe bananas and top with a spoonful of Dulce de Leche for a 2-minute dessert !

Where can we find it? And how much does it cost?

Check your local grocery store! It can be found in the Ethnic food aisle, the jelly and jam aisle, and/or the section where they have ice cream toppings. Gourmet stores also carry several versions.

Be prepared to pay around $7 at the grocery store or $16 at a gourmet store for a fancier version.

Some of our favorites Dulce de Leche come as imports from Argentina and are reasonably priced:

La Paila 15.8 Oz ($6)

Dulce de Leche            Dulce de Leche is made by blending hot milk, sugar, and vanilla. The milk for this authentic Argentine product comes from cows on a local farm that is used immediately, bypassing the typical tanks, trucks, and storage vats, and preserving the utmost quality. Artisan tradition and modern technology results in an exceptionally flavorful product that is smoother and creamier than other brands. Dulce de Leche is practical, full of nourishment, and can be eaten alone or spread on bread like butter. It is also ideal for filling crepes or as a topping for waffles, fruit or ice cream. It is also a spectacular addition to coffee.

La Salamandra 16 Oz ($9)

La Salamandra Dulce de Leche from Argentina 16oz            La Salamandra Argentine Dulce de Leche is made by blending cow’s milk, sugar, and vanilla. Dulce de Leche is made of top quality raw materials. La salamandra milks their own cows daily and the milk is used immediately without passing through tanks, trucks, or storage areas where it could spoil. Artisan tradition and modern technology results in an exceptionally flavorful product that is smoother and creamier than other brands. La Salamandra Dulce de Leche is first-ranked in local Argentine comparative tastings, where it is prized for its depth of caramel flavor. Dulce de Leche is practical, full of nourishment and can be eaten alone, or spread on bread like butter. It is also ideal for filling crepes or as a topping for waffles, fruit, or ice cream. It is also a spectacular addition to coffee! Certified KOSHER Gold Trophy Winner, Outstanding Spread/Sweet Topping – 2000 Fancy Food Show.

Chile’s Nestle La Lechera   13 OZ for $3.75  is available through: 

 

We love pumpkins! Jack o Lanterns are up and burning and pumpkin patches will soon do their “two for the price of one” offers. Just in time to prepare an all time favorite!  Nothing greets the season better that the sweet aroma of our pumpkin pie flavored with sweet maple syrup. 

Its easy to make! either use 2 cups of home cooked pumpkin, or use a can for a shortcut

Ingredients: for one pie

1 16 oz can of pumpkin or 2 cups of mashed cooked pumpkin
1 8 oz package of cream cheese, softened
1 tsp ground ginger
1 tsp ground cinnamon
3 eggs beaten
1/2 cup maple syrup
1 pie crust ( Single if you want a classic pie or double if you want a lattice top)

Heat oven to 375 degrees. Poke bottom crust with a fork, place in oven and bake for 15 minutes.  Meanwhile, in a food processor, beat the cream cheese with the spices and the maple syrup, add pumpkin and the eggs and continue to mix till uniform.

Pour mixture into semi-baked bottom pie crust. If you like, make a lattice top as in the picture by cutting the other pie crust with a knife to an even number of strips and interweaving them. Bush top with milk and bake for 30 to 35 minutes.

Let cool before serving, enjoy with spiced wine.

Ahh… fall is here and is more telling that the aroma of one the most beloved  sweets of America’s Traditional Cuisine that  Pumpkin Pie? Maybe apple pie…:)

Our extra rich favorite, has the added cream, which makes it scrumptious and foolproof! It is so decadent that a small portion will satisfy the sweetest tooth!  If you are cooking for a big crowd (12+) make two just to be on the safe side.

We used canned pumpkin, but if you have fresh or frozen, make sure you have 2 cups. We also found that baking the pie at the high temperature recommended  in other recipes  would make the top “crack”.  Our solution: start with a 425 degree oven, then reduce to 325, and presto! no more “cracks”!

Just let cool before serving, enjoy with an optional dollop of cream or ice cream , or if just grown -ups pair with a nice spiced wine.

Ingredients: for 1 pie

1 pie crust
1 16 oz can of pumpkin
3/4 cups of sugar
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground allspice
3 eggs beaten
2 cups heavy cream

Heat oven to 425 degrees. Place pie crust in pie tin, poke the bottom with a fork and cook in the oven till slightly golden, (20 minutes). Meanwhile, in a large bowl mix the pumpkin with the ground spices and the sugar, add the eggs and the cream, continue to mix till uniform.

Pour mixture into baked pie crust and bake for 15 minutes, reduce the heat to 325, and continue to cook for 40 minutes. We found that the top would not “crack” by reducing the temperature
Let cool before serving, enjoy with spiced wine.