Thursday, October 28th, 2010
St. Louis Magazine – The Epicurean List
Pumpkin Spice Whoopie Pies
Replace the traditional pumpkin pie with this creative and tasty dessert, courtesy of Butler’s Pantry.
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 Tablespoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cloves
- 2 cups light brown sugar
- 1 cup vegetable oil
- 3 cups cold, pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
Maple Marshmallow Cream Filling:
- 16 ounces room temp cream cheese
- 8 ounces marshmallow fluff
- 1 tablespoon maple extract
- 3 cups powdered sugar
- 2 tablespoons hot water
- Preheat oven to 350 degrees.
- Pumpkin Cookie:
Sift dry ingredients together in separate bowl.
- Whisk together in a separate bowl, sugar, oil, pumpkin, eggs and vanilla.
- Beat pumpkin mixture into flour mixture with an electric mixer on low then high until combined.
- Drop rounded tablespoons of batter on greased sheets. Bake for about 10 minutes or until the tops start to crack.
In a large bowl beat cream cheese until smooth then add fluff and maple extract. Slowly add powdered sugar. Add hot water if needed for spreading consistency.
- Fill cooled cookies with a tablespoon of cream filling and sandwich together.
Bring the extraordinary culinary taste of Butler’s Pantry to your dinner table. Since 1966, Butler’s Pantry has served St. Louis with creative and innovative catering.
- 1 ½ pounds turkey breast slices
- 1 cup all-purpose flour
- 2 teaspoons sea salt — fine crystals
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated garlic
- 1/2 cup clarified butter
- 1/2 each red onion — finely diced
- 4 ounces shiitake mushroom — stems removed and thinly sliced
- 4 ounces crimini mushrooms — quartered
- 4 ounces oyster mushroom — thinly sliced
- 1 tablespoon garlic — minced very fine
- 2 teaspoons thyme — fresh
- 1 tablespoon parsley — fresh
- 3 tablespoons butter — unsalted
- 1/2 cup sherry
- 2 cups chicken stock — Or canned low-salt chicken broth
- 1 cup heavy cream
- 1 each salt and white pepper — to taste
- If cutting yourself, slice the turkey breast diagonally into 12 (8oz) medallions. Lay on a flat solid surface and layer with saran wrap. Pound with a meat mallet to 1/2 inch thick.
- In a shallow pan combine the flour, sea salt, white pepper and granulated garlic.
- Heat a large heavy bottom sauté pan with 2oz clarified butter. Meanwhile dredge the turkey in the seasoned flour, add to the pan and sauté until golden brown.
- Place on oven proof dish and hold in a warm oven while finishing sautéing the remaining turkey.
- Sauté the red onion in 3 tablespoons whole butter until it is translucent. Add the mushrooms; sauté until beginning to brown, about three minutes. Add the garlic and sauté to aroma, do not burn the garlic as this turns it bitter.
- Carefully, off the heat add the Sherry and reduce to almost dry. Add the stock and reduce by 50%. Add the cream and reduce until the sauce thickens and “holds a line” on the back of a spoon
- Finish the sauce with the fresh herbs, season to taste with salt and white pepper.
- For service place two medallions on each plate and serve with the mushroom sauce.
- Serving Ideas : Serve with spaetzle tossed in brown butter, roasted acorn squash and french beans.