| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Dujour08 |
8 |
servings |
INGREDIENTS
|
|
=== CRISPY LAYERS === |
| 1 |
pk |
Frozen fillo dough; defrosted |
| 8 |
oz |
Melted butter |
| 1 |
tb |
Honey |
| 2 |
c |
Ground natural pistachios |
| 3 |
tb |
Sugar |
| 2 |
|
Slightly damp kitchen towels |
| 1 |
|
Pastry brush |
| 2 |
|
Cookie sheets lined with parchment paper |
|
|
=== COUSCOUS CUSTARD === |
| 6 |
tb |
Milk |
| 3/4 |
c |
Couscous |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1 |
ts |
Unsalted butter |
|
|
Salt; to taste |
| 3 |
c |
Heavy cream |
| 1 |
c |
Sugar |
| 1/2 |
|
Vanilla bean |
| 8 |
|
Egg yolks |
|
|
=== QUINCE COMPOTE === |
| 2 |
c |
Sugar |
| 2 |
c |
Water |
| 1 |
lb |
Quince; cored, peeled, |
|
|
And cut into small cubes; (1/4") |
| 1 |
|
Cinnamon stick |
| 1 |
|
Clove |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Have all ingredients ready before you begin. For Crispy Layers: Lay
out one of the kitchen towels, open the filo package, unroll and
place on the towel. Cover with the second towel. Place a whole sheet
of filo onto one of the sheet pans, brush with melted butter mixed
with honey and sprinkle with pistachios. Repeat two more times, but
on last layer sprinkle with sugar. Cut into six equal squares. Place
a square into a greased muffin tin, pressing gently down to fit form,
leave tips sticking up or slightly laying over. Bake at 375 degrees
until golden and crispy, approximately 10 minutes. Couscous custard:
Bring the milk to a boil. Mix couscous, cinnamon, ginger, butter and
salt together. Pour milk over the couscous mixture and mix to break
up any lumps. Bring cream, sugar and vanilla to a boil. Combine egg
yolks in a small bowl, add half of boiled cream to egg yolk mix.
Return egg yolks to boiling cream and whisk until thickened, do not
boil. Strain and pour into couscous mixture, stir and cool. Return to
pot and cook to boil, remove from heat. Place mixture in bowl, cover
with plastic and refrigerate overnight. Quince Compote: In a medium
nonreactive saucepan, combine sugar and water, bring to a boil. Add
quince, cinnamon, cloves and lemon juice, reduce the heat to low.
Simmer, stirring occasionally, until fruit is tender and translucent,
remove from heat, pour into bowl to cool. Strain quince from liquid
and puree 1/4 of the quince. Add the puree to the left over quince
and add additional poaching liquid to moisten slightly (to make it a
spoonable sauce). To Assemble: Place filo dough on plate, spoon some
couscous custard into the cup. Spoon some quince compote onto the
plate, garnish with whipped cream, mint and a few berries. This
recipe yields 8 servings.
Source: "CHEF DU JOUR - (Show # DJ-9387) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
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