12618 Goat Cheese Pie with Pomegranate Molasses Makes one 9-inch pie Wed Aug 06 07:38:24 -0700 2008 Sat Feb 07 23:17:52 -0800 2009 Licensed http://www.chow.com/recipes/12618 Sun, 08 Feb 2009 07:17:52 GMT This delicious goat cheese custard is complemented with a drizzle of pungently sour pomegranate molasses and a crunchy pistachio nut crust. Pomegranate molasses is available in Middle Eastern grocery stores.

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  • Preheat oven to 350°F.
  • In a sauté pan over medium-low heat, melt the butter. Add the garlic and sauté until it is soft. Add 2 tablespoons of the cream, the dried fruit, and molasses. Stir well and reduce this mixture for 3 or 4 minutes, just until the bubbles get nice and big—about the size of your pinky tip. (Caution: During the reduction of the cream, the mixture can “break” or begin to separate if you reduce it too much. If this happens, add a little more cream to restore it.) Remove from the heat and pour the mixture into a large bowl.
    1. Whisk the mixture with the remaining 1 cup of cream and the buttermilk. Add the eggs, salt, and cayenne, and whisk well. Adjust the seasoning to taste.
    2. Place the pie shell on a lipped baking sheet. Pour in the filling. Using your fingers, pinch off and crumble big chunks of goat cheese (about 2 tablespoons in size) onto the pie. Direct them as they fall so they are distributed evenly throughout the filling. Sprinkle the pistachios on top.
    3. Bake for about 35 minutes, or until just set. The filling should jiggle without sloshing in the center when the pie is given a little shake.
    4. Cool on a cooling rack for at least 30 minutes before serving. Serve warm with a judicious drizzle (¼ teaspoon per slice) of pomegranate molasses. Store covered in the refrigerator for up to 4 days. Serve warm or at room temperature. Let us go out early to the vine-gardens; let us see if the vine is in bud, if it has put out its young fruit, and the pomegranate is in flower. There I will give you my love. —Song of Solomon 7:12
    ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 1 recipe Nut Pastry Pie Dough made with pistachios (page 30), par-baked and cooled

    ]]>     1 tablespoon unsalted butter

    ]]>     1 clove garlic, thinly sliced

    ]]>     1 cup plus 2 tablespoons heavy cream, divided

    ]]>     2 tablespoons dried cherries

    ]]>     1 tablespoon dried currants

    ]]>     1 tablespoon pomegranate molasses, plus more for garnish

    ]]>     ½ cup buttermilk

    ]]>     3 large eggs, lightly beaten

    ]]>     1 teaspoon salt

    ]]>     Pinch cayenne

    ]]>     11 ounces soft goat cheese (chèvre)

    ]]>     2 tablespoons chopped pistachio nuts

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