Monday, April 21, 2008

Pie #5- Little Mango Pies with Brown Sugar-Grand Marnier Ice Cream

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It's been waaay too long since I royal foodie jousted. I just have to say this- don't hate me- but the term "foodie" kind of grates on my nerves. I don't blame people who use the word. It's whoever came up with it who'd ass I'd like to kick. I know I'll probably receive hate-mail for that, but it's my blog and I can say whatever I want.

You know what I love though? I LOVE Jenn, the Leftover Queen (who is recently married to the leftover King, Roberto- they are such a gorgeous couple. Their kids will be so hot) and her forum, where the monthly royal foodie joust occurs.

Last month's winning entry, submitted by the hilarious and fowl Michelle at Thursday night smackdown will be hard to follow. But she picked some pretty awesome ingredients for us to work with this month: Mango, Cardamom, and Brown Sugar- as well as the instructions "I want to see your mad pastry skillz".
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Here ya go Michelle. I have submitted a very pie lady entry:
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Little Mango Pies with Brown Sugar-Grand Marnier Ice Cream

The hands-down best part of this dessert was the ice cream. I must try it with chocolate cake some time. Making new discoveries for my dessert menu is one of the main reasons why I participate with these events. I'm thinking a scoop of this atop a warm flour less chocolate cake would be pretty orgasmic. Don't you?
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Pie Dough:

1 cup pastry flour
4 oz cold unsalted butter, cut into cubes
1/2 tsp sea salt
2 T vodka
2 T ice water

In a food processor, pulse up the butter with the flour and salt until butter is the size of peas. Add the water and vodka and pulse briefly until flour is moistened. Dump contents out onto a work surface and frisage into a disc. Chill overnight, or for at least 3 hours.
Roll chilled dough out on a lightly floured surface and cut into 6 4 inch circles (I used a cookie cutter). Chill dough circles until ready to use.
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Mango Filling:
2 ripe mangoes
1 T fresh lime juice
3 T sugar
1/4 tsp ground cardamom
1 tsp cornstarch

Cube up the mangoes and toss with the remaining ingredients.
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don't forget to gnaw on your mango pit. And don't forget to floss afterwards

Assembly/Baking:
Ease the dough circles into small muffin tins (no need for pan spray- there is enough butter in the dough for it to release on it's own). Divide mango filling amongst the dough-lined compartments. Bake at 400 for 15 minutes. Turn oven down to 350 and continue baking for 35 minutes.

Ice Cream:

2 cups whole milk
1 quart heavy cream
1 1/2 cups dark brown sugar
12 egg yolks
1/2 tsp sea salt
2 oz grand marnier

Whisk together the yolks and salt in a large bowl and set aside.
In a large pot, combine the brown sugar with the milk and cream. Heat slowly, stirring occasionally to dissolve the brown sugar. Once sugar is dissolved, turn heat up and bring to a boil. Slowly temper into the yolks. Return mixture to the pot and continue cooking over low heat, stirring constantly with a heat-proof spatula, until mixture thickens. Strain into a container and place in an ice bath to chill. Once cold, stir in the grand marnier and churn in an ice cream maker according to manufacturers instructions.

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24 comments:

Kimi said...

WOW, These look incredible. I think you may win sister. I want that ice cream, NOW!

LisaRene said...

I guess "foodie" has become a neologism along with "yuppie" and "metrosexual" to name just two. I know what you mean, it feels odd when someone refers to me as a foodie and I never know if I should own up to it or not :)

Lovely dessert though I was shocked to read 12 egg yolks! I imagine you whipped up some meringue cookies as well :)

Brittany said...

kimi- everyone's entries are getting more impressive each month! But thank you- we'll see ; )

lisarene- If only I had my act together to make meringue cookies. I usually just freeze the egg whites for an angel food cake at some point down the road. I made a rather large batch of ice cream (4 qts!) because it's one of the few desserts my husband loves (he also loves angel food cake, so it all works out).

brandin + kari said...

I love gnawing on a mango pit. It is one of my favorite activities:)

Emily said...

Their kids probably will be hot! But I guess that's kind of creepy that I'm mentioning that.

The pies look great. I'll have to use your crust recipe sometime. I don't want to use shortening anymore. It scares me.

I also enjoy gnawing on mango pits. So much fiber.

peter said...

Those look good. I love making mini-tarts in the muffin tin (though they're usually savory.)

I also hate the word foodie.

Judy@nofearentertaining said...

Those look so good. I have yet to try my hand at ice cream but some of the creations people have been coming up with are really tempting me!

Brittany said...

anticiplate- totally. tossing the pit before the gnaw-ification is just plain wasteful.

emiline- oh god... did I turn creepy when I pointed out that their kids will be hot? Oh well. You said it too, so we can be creeps together. I'd hate to be alone in that.

peter- while savory is almost a cuss word on this blog, I will admit to occasionally making these with caramelized onions and goat cheese. I'm a total foodie like that.

Judy- it's time to defend your no fear title and whip up some ice cream, girl! However I admire you for holding out this long. Ice cream is my fall back. I think this is the 3rd or 4th I've done for a blog event. Maybe it's time for me to get more creative.

Thistlemoon said...

These look awesome you creep! LOL!

I don't care if you hate the word foodie, I still love you....I guess I just never really understood the politics behind this word...but I am too far gone into using it to open that can of worms now. Labels are just words. :)

Best of luck in the Joust! That ice cream is to die for! whoa!

michael, claudia and sierra said...

day-um

could i please have one right now?

Anonymous said...

These look beautiful.

Have you ever compared South Asian mangoes (small, bright orange, less fibrous) with the Mexican mangoes (bigger, green and red) more common in North America? I find them so much brighter and less musky. Both would be equally delicious in this dish, I'm sure, but for plain eating, it's gotta be Thai or Pakistani mangoes.

Kimi said...

I gave your blog and Excellent rating! If you would like to get the badge and pass it on, check out my post!

Brittany said...

Jenn- my secret is out. I am a creepy hater of the word foodie. I still think you and Roberto are hotties who will produce attractive offspring. If that makes me pervy, then I'm a perv. I stand by it. Welcome back and welcome to married life. It's actually pretty bitchin.

Claudia- only if I can have some yellow eyed peas with bacon.

Michele- yes, I have tried south asian mangoes and yes, they are pretty much the shit. But, sadly, I can only find them in the international district. Which means I have to go through downtown. Battling Seattle's downtown core for a mango is a bit of a fool's errand- so I voted for mexico and my sanity.

Kimi- When I woke up this morning to that message, I became ridiculously happy. Thanks for making my day- I will pass it on ASAP.

Brittany said...

So wait, we happen to share the hottest name ever created...and you bake pies?!
And...yeah. I know what you mean by the word foodie, it has lost it's luster for me long ago, but I am too far in and stuck with it:(

Anonymous said...

Your mango pies look incredible...great job!

Brittany said...

Brittany- Cleary, we are bosom buddies. And I've probably even used the term foodie before. It's not like it's a swear word, it's just kinda played out, ya know?

JJ- Thanks JJ!

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