RYE BLACK-PEPPER BRISEE
Using the food processor means this tart dough comes together quickly. What sets this crust apart is the addition of nutty rye flour and black pepper-they add nutty complexity and a touch of heat, making it perfect for both savory recipes and even sweet, too. Try this crust for anything from your next apple dessert to this delicious leek and goat cheese tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Makes enough for one 8-by-11-inch tart
Number Of Ingredients 5
Steps:
- In a food processor, pulse together both flours, salt, and pepper. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add 1/4 cup ice cold water; pulse until mixture holds together when pressed between your fingers (it should not come together in the machine).
- Turn out onto a piece of plastic wrap. Knead once or twice to form a dough. Shape into a rectangular disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days (or freeze up to 3 months).
PATE BRISEE
Provided by Marian Burros
Time 20m
Yield 4 pastry rounds
Number Of Ingredients 5
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in butter until it is the size of large peas.
- Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
- Preheat oven to 375 degrees.
- To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram
PâTE BRISéE
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
- Shortening Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
- Lard Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
- Cornmeal Variation
- Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
- Cheddar Variation
- Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST
This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom; trim edges. Dock bottom with a fork and refrigerate 20 minutes.
- Line chilled dough with parchment and fill with dried beans or pie weights; bake until dry to the touch, 35 to 40 minutes. Carefully remove beans and parchment and bake until golden brown all over, 10 to 15 minutes more. Transfer to a wire rack and let cool at least 30 minutes. (Baked crust can wrapped in plastic and stored at room temperature up to 1 day.)
- Melt butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add 1/4 cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper and let cool 15 minutes.
- Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly. Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or at room temperature. (This tart is best eaten the day it is made, but can also be refrigerated, wrapped in plastic, up to 2 days.)
RYE WHISKEY BRIE
This mix of baked brie topped with brown sugar, pecans, and rye whiskey is too good for words. You could use any other type of whiskey, such as bourbon. Serve with crackers.
Provided by Terri Gainer
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Cut slits about 1/4-inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish.
- Bake the Brie in the preheated oven until softened, about 5 minutes.
- While the Brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.
Nutrition Facts : Calories 298 calories, Carbohydrate 14.7 g, Cholesterol 56.7 mg, Fat 20.6 g, Fiber 0.7 g, Protein 12.4 g, SaturatedFat 10.3 g, Sodium 360.5 mg, Sugar 13.9 g
PATE BRISEE
Provided by Colette Rossant
Time 35m
Yield 2 9-inch pie pans
Number Of Ingredients 6
Steps:
- Place 1 3/4 cups of the flour in a food processor. Add the butter and salt and process until well mixed. Add the egg and oil. Process for 30 seconds, adding more flour as needed if the mixture is too wet. (The mixture should resemble coarse cornmeal.) Add the ice water and process for another 30 seconds.
- Remove the dough and form into a ball. Wrap in wax paper and refrigerate for 30 minutes. When ready to use, roll out the dough on a lightly floured board.
Nutrition Facts : @context http, Calories 959, UnsaturatedFat 28 grams, Carbohydrate 84 grams, Fat 63 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 31 grams, Sodium 607 milligrams, Sugar 0 grams, TransFat 2 grams
More about "rye black pepper brisee recipes"
15 BLACK PEPPER RECIPES THAT PUT YOUR FAVORITE SPICE IN …
From brit.co
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
10 BEST BLACK RUSSIAN RYE BREAD RECIPES | YUMMLY
From yummly.com
10 BEST RYE BERRIES RECIPES | YUMMLY
From yummly.com
PâTE BRISéE FROM MICHEL ROUX - COOKING BY THE BOOK
From cookingbythebook.com
BLACK-EYED RYE - SAGAMORE SPIRIT
From sagamorespirit.com
BLACK-EYED RYE COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
BLACK PEPPER WALNUT RYE BOULE RECIPE | SAVEUR
From mastercook.com
BLACK PEPPER WALNUT RYE BOULE | SAVEUR
From saveur.com
CRISPY RYE CRACKERS WITH SEEDS & BLACK PEPPER | EAT YOUR DAILY …
From pinterest.ca
BLACK PEPPER RYE BREAD FROM A DAN LEPARD RECIPE
From pinterest.ca
BLACK PEPPER RYE | THE FRESH LOAF
From thefreshloaf.com
RYE BLACK-PEPPER BRISEE
From pinterest.co.uk
BRIESS RECIPE DATABASE - BREWING WITH BRIESS
From brewingwithbriess.com
BLACK PEPPER RYE BREAD MADE WITH BLACK COFFEE BY RUSHYAMA
From thefeedfeed.com
BLACK PEPPER RYE | FORNACALIA
From fornacalia.com
RYE BLACK-PEPPER BRISEE | PUNCHFORK
From punchfork.com
PATé BRISéE RECIPE MIXES UP A BEAUTIFUL SHORT CRUST PASTRY
From lovefrenchfood.com
BLACK PEPPER RYE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RYE BLACK-PEPPER BRISEE
From pinterest.com.au
BLACK PEPPER, LEMON, RYE GOSE THOUGHTS? | HOMEBREW TALK
From homebrewtalk.com
MICHEL ROUX’S PâTE BRISéE - MY FAVOURITE PASTIME
From myfavouritepastime.com
DAN LEPARD'S BLACK PEPPER RYE - THE FRESH LOAF
From thefreshloaf.com
HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
From biggerbolderbaking.com
KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX.
From keeprecipes.com
PâTE BRISéE (SHORTCRUST PASTRY) - EVERYDAY PIE
From everydaypie.com
RYE BLACK-PEPPER BRISEE | MARTHA STEWART - MASTERCOOK
From mastercook.com
RYE BLACK-PEPPER BRISéE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RYE AND PEPPER RECIPE | THE MINUTE BARTENDER
From minutebartender.com
RYE BLACK-PEPPER BRISEE | RECIPE | GOAT CHEESE TART, CHEESE TARTS ...
From pinterest.co.uk
HOW TO BAKE: BLACK PEPPER RYE BREAD | BAKING | THE GUARDIAN
From theguardian.com
BLACK PEPPER BELGIAN RYE | HOMEBREW TALK - BEER, WINE, MEAD,
From homebrewtalk.com
TOMATO WHEAT-RYE BREAD WITH BLACK PEPPER - RECIPE
From en.edunclub.ru
PâTE BRISéE RECIPE - OPRAH.COM
From oprah.com
BLACK PEPPER RYE BREAD, RECIPE DAN LEPARD | BREAD, STUFFED …
From pinterest.com
19 INTRIGUING RYE WHISKEY COCKTAILS - THE SPRUCE EATS
From thespruceeats.com
BLACK PEPPER BOURSIN® & CHARRED EGGPLANT DIP WITH RYE CRACKERS
From getflavor.com
TOMATO WHEAT RYE BREAD WITH BLACK PEPPER - HANDY.RECIPES
From handy.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love