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By Wolfgang Puck, Tribune Media Services
The classic Austrian pastry features a rich dough made from flour, butter, and finely ground nuts, with a filling of tangy jam, in my home usually raspberry preserves. Memories of the deep gemlike color and tart-sweet flavor of those raspberries instantly made me think of another seasonal specialty that shares pride of place along with pumpkin on the American table: cranberries. It was a short leap from there for me to prepare a quick marmalade of cranberries, combined with brown sugar and sweet spices, and spread it inside a crumbly homemade pie crust before adding a quickly mixed pumpkin filling and baking the pie. The results, though more complex than your usual pumpkin pie, are almost as easy to make.
You can prepare the pie pastry well in advance, and my recipe here yields enough for two pies; store the other round of dough in the freezer, to thaw before use in another pie or as the basis for sugar cookies you can cut out and decorate in favorite holiday shapes and colors. Or, if you decide to make the pie at the last minute, just pick up a package of ready-to-use pie dough in the refrigerator or freezer case of your supermarket.
The cranberry marmalade should be made at least an hour or two ahead of time, so it has time to cool before you line the bottom of the pie with it. Cooking the mixture, though, takes only a few minutes. Use whole fresh or frozen cranberries, both widely available at this time of year.
As for the pumpkin filling, it relies on the canned pumpkin puree sold in markets everywhere. I like to add my own mixture of spices rather than the commercial mixtures labeled "pumpkin pie spice." And I also add a splash of bourbon, which adds an extra hint of intriguing flavor without an appreciable amount of alcohol.
Such little touches add up to a big impact -- a pumpkin pie even an Austrian-born chef can love!
Serves 12
Ingredients - Deep-Dish Pumpkin Pie with Cranberry Marmalade
1/2 recipe Sugar Dough (recipe follows)
Cranberry Marmalade (recipe follows)
PUMPKIN FILLING:
2 cups canned organic pumpkin
1 cup packed dark brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Pinch salt
Pinch white pepper
4 cage-free eggs
1 cup heavy cream
1/2 cup half-and-half
3 tablespoons bourbon
Preparation - Deep-Dish Pumpkin Pie with Cranberry Marmalade
Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade (recipes follow).
On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.
SUGAR DOUGH
Makes enough for 2 pies
1-2/3 cups all-purpose flour
1-2/3 cups cake flour
1/2 cup sugar
1/2 teaspoon salt
1/2 pound unsalted butter, cut into small pieces
2 cage-free egg yolks
1 tablespoon whipping cream
6 to 8 tablespoons ice water
Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
CRANBERRY MARMALADE
Makes about 1 cup
4 tablespoons sugar
1/2 cup water
1 tablespoon grated orange zest
2 tablespoons Grand Marnier
1 vanilla bean, cut lengthwise in half, seeds scraped out and reserved
1 cinnamon stick
Pinch ground nutmeg
1/2 pound fresh or frozen cranberries
Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
(c) 2008 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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Wolfgang Puck's Kitchen by Wolfgang Puck
The world-renowned chef with an extraordinary passion for food now shares that passion in Wolfgang
Puck's Kitchen. Puck makes great cooking easier than you ever imagined. He reveals how to turn common ingredients into uncommon masterpieces. Each feature includes both an expert tip and an easy recipe-exactly what you need to transform your home cooking from acceptable to delectable. Moves with color photos.
About Wolfgang Puck
Wolfgang Puck, in the eyes of food lovers and experts alike, is one of the most famous chefs in America and arguably the world. He has spawned a culinary empire that includes a fine dining group of 12 internationally acclaimed restaurants in Beverly Hills, Hollywood, Santa Monica, Las Vegas, Chicago, San Francisco, Palo Alto, and Maui; an extensive catering & events business with bases in Hollywood and Chicago, famed as official caterer to the Governors Ball following the Oscars; as well as Wolfgang Puck Worldwide, Inc., a corporation that controls, licenses, and franchises the Wolfgang Puck brand in a wide variety of business activities, including casual Wolfgang Puck Cafes, fast-casual Wolfgang Puck Expresses, consumer packaged foods, cookware, book publishing, television, and the Internet.
For the first time, Puck shares his expert, easy-to-master approach to cooking in the newspaper arena through WOLFGANG PUCK?S KITCHEN, a newspaper column syndicated by Tribune Media Services.
The Austrian-born Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. He left Europe for America in 1973 at the age of 24, having already worked in the master kitchens of three-star French restaurants. In 1975, Puck moved to Los Angeles, and soon was both chef and part-owner of Ma Maison. It quickly became a magnet for the rich and famous, with Puck as star attraction. Since then, he has changed the way Americans cook and eat by fusing formal French techniques and Asian and California influenced esthetics with the highest quality ingredients.
After the 1981 publication of the first of his five cookbooks, Puck, in partnership with designer Barbara Lazaroff, opened Spago. Located in West Hollywood on the Sunset Strip, it was an instant success and culinary phenomenon from its opening day in 1982. Although the original location closed in 2000, three years after the successful opening of Spago Beverly Hills, Spago Hollywood today is remembered internationally as a legendary haven for entertainment, political and social luminaries.
In 2000, Puck developed his own "Wolfgang Puck" television show, which began airing on the Food Network in January 2001. The show features Puck sharing his cooking expertise with a studio audience who joins him in his kitchen, along with field documentary segments in which he explores the vast and diverse world of food, from farms to artisan workshops to restaurants, and visits with such luminaries as Julia Child, Robert Mondavi and Paul Bocuse. "Wolfgang Puck" was awarded a Daytime Emmy for Outstanding Service Show in 2002.
Puck also appears regularly on ABC's "Good Morning America," sharing his latest creations. He has been a guest on a multitude of other shows, including "The Late Show with David Letterman," "The Tonight Show with Jay Leno," "Entertainment Tonight," "ABC News with Peter Jennings," "CBS Evening News with Dan Rather," "Politically Incorrect with Bill Maher," "Frasier," and "The Simpsons." In 2001, the A&E Network featured Puck's life on its popular "Biography" series.
Puck and partner Barbara Lazaroff are actively involved in many philanthropic endeavors and charitable organizations, including their own Puck-Lazaroff Charitable Foundation, established in 1982, which supports the annual American Wine & Food Festival to benefit Meals-on-Wheels.
Puck lives in Beverly Hills. He and Barbara Lazaroff have two sons, Cameron and Byron.
(c) 2008 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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