Subj : Top Parisian Noshes - 16
To   : All
From : Dave Drum
Date : Sun Mar 05 2023 06:09:17

The Pithivier at Maison Sota: A pithivier is an arcane 18th-century
French dish that purportedly originated in a town of the same name, near
Orleans, where bakers would enclose almond cream between two layers of
decadent puff pastry to create sweet shareable pies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pithiviers Of Rhubarb w/Strawberry Sauce
 Categories: Pastry, Fruits, Dairy, Booze, Nuts
      Yield: 6 servings
 
MMMMM-------------------------PITHIVIERS------------------------------
     10 oz Rhubarb; trimmed
    1/4 c  + 2 tb sugar
    1/4 c  Ground blanched almonds
      1    Teaspooon cornstarch
    1/4 c  + 2 tb sour cream
      1    Egg yolk
      1 ts Cognac
    1/2    Vanilla bean; split in half
           - again lengthwise
      3    Leaves phyllo dough
  2 1/2 tb Unsalted butter; melted
      1    Egg yolk, lightly beaten;
           - for glaze

MMMMM----------------------STRAWBERRY SAUCE---------------------------
      1 pt Ripe strawberries; hulled
      1 ts Fresh lemon juice; to taste
      2 tb (to 4 tb) sugar
 
  To make the pithiviers, peel any coarse strings from the
  rhubarb with a vegetable peeler. Cut into quarter-inch
  slices and place in a mixing bowl with a quarter-cup of
  the sugar. Set aside for two hours at room temperature.
  
  In a mixing bowl, combine the ground almonds, the
  remaining two tablespoons of sugar, cornstarch, sour
  cream, egg yolk and Cognac. Scrape the seeds from the
  vanilla bean and add to the mixture, whisking gently to
  combine. Drain the rhubarb in a sieve, pressing gently
  to remove liquid. Stir the rhubarb into the custard
  mixture.
  
  Set the oven @ 400ºF/205ºC.
  
  Cut leaves of phyllo dough in half. Place a sheet of
  phyllo on a lightly buttered baking sheet and brush with
  melted butter. Repeat twice, buttering each layer.
  Gently spoon the rhubarb mixture into the center of the
  pastry, leaving a 1" border unfilled.
  
  Brush the edges of the pastry with egg yolk. Cover with
  three sheets of phyllo, buttering each as before. With a
  sharp paring knife, trim off the pastry edges, leaving a
  neat 8" to 10" circle (use a dinner plate as a guide).
  If desired, cut the pastry trimmings to form leaves and
  lay them over the center of the pastry. Brush the leaves
  with egg yolk to glaze, but do not glaze the top sheet
  of pastry. Use the back of a small knife blade to trace
  leaf ''veins.''
  
  Bake until the pastry is golden brown, about 20 minutes.
  Remove from the oven and cool briefly.
  
  While the pithiviers is baking, make the strawberry
  sauce. Reserve one well-shaped strawberry for garnish.
  Puree the remaining strawberries in a food processor
  with the lemon juice and sugar until smooth, scraping
  down the mixture as needed. Strain and correct seasoning
  with more lemon juice and/or sugar if necessary. Chill
  until needed.
  
  Place the reserved strawberry in the center of the warm
  pithiviers. Serve in wedges, with a little of the cool
  strawberry sauce spooned alongside each serving. Pass
  the remaining sauce.
  
  By: Richard Sax
  
  Yield: Six servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Reason has always existed, but not always in a reasonable form" - Karl 
Marx
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