As 2023 draws to a close,
the region faces an unfortunate conclusion as Israel’s war on Gaza rages on.
Though our spirits may not be as festive, it does provide an opportunity to
reflect on the holidays – to extend prayers and thoughts to our brothers and
sisters in Gaza. Keeping this perspective in mind, this year’s collaboration
with Four Seasons Amman took on a different tone.
اضافة اعلان
As Jordan’s churches
cancel Christmas celebrations, and as the Jordanian Artists Association
suspends New Year’s Eve celebrations, this is a small sacrifice compared with
what our neighbors are going through, being all the more mindful of at-home
gatherings with family, to ensure that we are aligned with what is being asked
of our solidarity.
If you are not familiar
with it, the Four Seasons Amman usually has a festive menu that can be ordered
for the holidays, consisting of a centerpiece main course protein, with lots of
sides, sauces, and dessert. I have had the experience of trying out this set
menu in previous years and it is both delicious and filling for the entire
gathering.
However, this year the
Four Seasons decided to invite, Senior Editor of Jordan News Sarah
Shabbar and myself into its kitchens with pastry Chef Anas Al Qusairi to try
and make two of its signature pies, which can easily be replicated at home, and
we could not leave without snagging the recipe.
So, this year, we are
gifting two recipes from FS signature pastries: Pecan and Pumpkin Pie. With my
kitchen experience throughout the years and Sarah's high spirits and concerning
knife skills, we put on our chef's hats and began the journey, is it as easy as
it seems to replicate at home?
I am sure anyone will
think twice before deciding to bake a pie themselves versus having it
store-bought. However, there is a certain satisfying joy in the sweet buttery
smell coming out of the oven that would make you feel like you are on top of
the world and you have your life together right before being bombarded with
personal questions at the family table.
Let us start with the
crust
Ingredients
1.5 cups of flour
1 stick of cold butter cut into cubes
1 egg yolk
1.5 tablespoons of ice-cold water
1 teaspoon of salt
The secret is in the
crust for every pie ever made, the crust should always be flakey, buttery, and
not overly sweet to overpower the flavor of the filling. The crust is mainly
made from 3 to 4 ingredients and requires some arm strength to get it all together.
First things first, make
sure that the butter in this recipe is cold and cut into cubes. After mixing
the flour with a pinch of salt, the eggs and butter are added gradually and
mixed by hand until it become a crumbling texture. We are not trying to activate
the gluten at this stage because we do not want a dough texture, we are looking
for the flaky aspect of the dough. Adding the eggs can help with the color
after baking as well as a combing agent for the dough. The salt is added to
elevate the flavor of butter. Salt elevates the flavors and brings them to
life. Finally, the iced cold water is added to bring everything together, just
make sure not to over-knead the dough
If you are not at all
into the whole using some arm strength for this step, I usually just place the
ingredients into a food processor and pulse it a few times until it all
crumbles, then I add the cold water until it combines everything.
Bring the dough together
into a round shape, flatten it slightly, cover the whole thing with plastic
wrap, and let it chill in the fridge until the butter cools down and hardens
again. This is a very crucial step in the pie-making process. Otherwise, the
dough will fall apart with baking and won’t hold the shape of the mold. Let it
sit in the fridge for a couple of hours before working with it.
For the baking part, take
out the dough from the fridge and on a lightly floured surface place the dough
and use a roller to roll out the desired shape of the dough to cover the pie
mold. Make sure that the thickness of the dough is 3 millimeters in thickness.
Not too thick, not too thin. Gently transfer it to the mold and press the
corners inside, go around the rim to ensure that the dough fills every curve.
Finally, cut off all the excess dough from the rim.
Now for blind baking,
which means baking the pie while it is empty to ensure the flakiness of the
pie. In this step place butter paper (or wax paper) on the pie dough and place
dried beans on top. You can use chickpeas, fava beans, or even uncooked rice.
This step is crucial to not have the dough rise and to hold its shape. Bake at
180 C for about 30 minutes until it is cooked.
Pumpkin Pie
Ingredients
4 kilos of pumpkin puree
(We would like to point out that Chef Anas uses local pumpkin, which is not as
sweet, but in his words “store-bought pumpkin puree is not good.” So, make sure
you buy a local pumpkin, and then do it the Jordanian way and use the seeds
too.
300 Grams of evaporated milk
10 Grams of heavy cream
130 Grams of brown sugar
3 eggs
2 grams of salt
1/2 teaspoon of nutmeg powder
¼ teaspoon of ginger powder
1 teaspoon of vanilla essence
For the Pumpkin Pie, Chef
Anas used freshly roasted pumpkins that were cut into big pieces and placed in
the oven for around 45 to an hour until they were fully cooked. We had the
debate whether the canned pumpkins can be used as well, and even though this
step seems a bit tedious it does make a difference in the overall produce.
However, if you do choose to use canned pumpkins, I suggest cooking them up a
bit in a pot just to remove that tin flavor they might have then carry on with
the recipe.
Mash the pumpkins using a stick blender or the food processor until you get a
thick puree texture, then measure and use in this recipe. Or you can just place
all the items together in a pot and use a blender to combine all the
ingredients.
Place the mixture slowly
on top of the cooked crust and bake again at 150 C for around 40 minutes. Chef
Anas suggests that placing the pumpkin filling mixture inside the oven, while
being careful not to burn yourself, can ensure that the puree is filled to the
top of the pie without making a mess during the transfer.
If pumpkin pie is not
your cup of tea and want to try something a bit different, Chef Anas suggests
his version of the Pecan Pie.
Pecan Pie
Ingredients
4 Eggs
¾ cup Sugar
1 cup light corn syrup
½ cup margarine (or butter, melted)
¼ cup light brown sugar (firmly packed)
1 teaspoon vanilla extract
¼ teaspoon Salt
1 cup pecan (coarsely chopped)
In a mixing bowl, mix all
the ingredients, except the pecans, until well combined. Then add the pecans
towards the end. Chef Anas suggests here that you should leave whole pecans to
place them on top of the mixture towards the end to make the pie look more
presentable.
Place the mixture in the
prebaked mold place the whole pecans on top in a circular shape (use your
creativity here), and bake in the oven at 160 C for 35 minutes until it is
fully cooked.
Make sure to let the pies
completely cool down before you start garnishing or serving. If you want to
take a further step you can use some marshmallow fluff that can be
store-bought, or make whipped cream to place gallops on top. Chef Anas used
some Mascarpone cream to garnish his pies and used what was left of the pie
crust, cut it into different shapes, and baked them to use them also for his
garnish. Finally, sprinkle some icing sugar on both pies to give an extra touch
to the pies.
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