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-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   December Chocolatier marked for conversion (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/463544-december-chocolatier-marked-conversion.html)

Kevinpa 12-09-2006 04:11 PM

December Chocolatier marked for conversion
 
This is one of 3 or 4 Crazy for Cranberries recipes I would like to convert by Christmas.

CRANBERRY CHOCOLATE PIE

This is basically a pecan pie, except the nuts are replaced with whole cranberries and added melted chocolate to the filling. The texture is that of the filling of a pecan pie, but chocolate enhances the smoothness of the custard, and cranberries add a contrast to the sticky sweetness of the corn syrup.


PREPARATION: 25 minutes, plus baking and cooling time

One 9" prepared pie shell (homemade or store-bought), unbaked
4 tablespoons unsalted butter
4 ounces semisweet or bittersweet chocolate chopped
1 cup light corn syrup
4 large eggs
1 cup (6 ounces) fresh or frozen cranberries

DBrown8614 12-09-2006 06:05 PM

Mmmmmmmm this sounds like it would be delicious! Good luck! :)

CreekWatcher 12-11-2006 07:00 AM

Kevin, this seems like a logical assumption, but does the chopped chocolate blend COMPLETELY into the custard?
This sounds like my kind of pie, and probably easily converted--for me, using poly-d, as you would probably use isomalt. Perhaps some glazed pecans over the top (placed after substantial gelling) would be a good addition.

Kevinpa 12-11-2006 07:26 AM

Yes the chocolate is blended into the custard completely. I left the instructions out on purpose until I rewrite them after I convert it. And yes I was going to use isomalt syrup to make this. Hopefully I will get to try this week sometime.

BTW there is also a Dark Chocolate Cranberry Souffle which is next......

DBrown8614 12-11-2006 08:20 AM

Oh, now a souffle does sound heavenly! Can't wait to see them when you get time ;)

Kevinpa 12-12-2006 07:43 AM

CRANBERRY CHOCOLATE PIE
8 servings (7.5 carbs each)

Crust

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into a 9 inch pie plate and press into place.

Prick crust all over with a fork.

1.) Bake pie crust in preheated 350 degree oven for 10-12 minutes or until set, but not browned. Cool completely.


Filling

4 tablespoons unsalted butter
4 ounces unsweetened chocolate chopped
1 cup light isomalt syrup **
4 large eggs
1 cup (6 ounces) fresh or frozen cranberries

2.) Melt butter and chocolate together and set aside

3.) In a medium bowl, whisk together isomalt syrup and eggs.
Add the chocolate mixture and blend until smooth

4.) Place cooled pie shell on a cookie sheet, and pour in filling. Sprinkle cranberries evenly on top.

Bake in preheated 325 degree oven 45 minutes or until center is just set.
Cool for at least 2 hours before serving.

** Note: I disolved 1/2 cup isomalt in 1 cup of davinci simple syrup to make this isomalt syrup.

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lol, it was all I could do to wait the 2 hours that it suggested you wait to serve this.

The contrast of this pie is sinful.:up:

Silky smooth chocolate with an occasional cranberry burst to delight your senses set on a flaky pastry crust.

Major Yum!!!

http://i106.photobucket.com/albums/m...npa1/ccp29.jpg

magnamater 12-12-2006 08:00 AM

Oh yeah, this is a keeper!

razberry 12-12-2006 08:20 AM

Kevin: Is there a substitute for the resistant wheat starch? I've never seen it sold at the grocery.

Kevinpa 12-12-2006 08:25 AM

Quote:

Originally Posted by razberry (Post 7856491)
Kevin: Is there a substitute for the resistant wheat starch? I've never seen it sold at the grocery.

It is not sold in grocery stores. Netrition is the only one I know that carries it. I don't know of a sub for it. Sorry :dunno:

Kevinpa 12-12-2006 09:34 AM

lol, it was all I could do to wait the 2 hours that it suggested you wait to serve this.

The contrast of this pie is sinful.:up:

Silky smooth chocolate with an occasional cranberry burst to delight your senses set on a flaky pastry crust.

Major Yum!!!

http://i106.photobucket.com/albums/m...npa1/ccp29.jpg

theislandgirl 12-12-2006 09:48 AM

I've just gone through your marvy recipe page, Kevin, cuz I had a fleeting question...and it wasn't answered there already (honest, I looked first!).

When you're dusting with WPI (or adding it to the strawberry rhubarb fillling) in your pastry recipes, does it make a difference to the stickiness in any way if it's the 8000 or the 5000 WPI?

Hmmmmmmm?

THIS is a gorgeous pie, by the way, VERY decadent.

:high5:

Kevinpa 12-12-2006 10:35 AM

Quote:

Originally Posted by theislandgirl (Post 7856931)
I've just gone through your marvy recipe page, Kevin, cuz I had a fleeting question...and it wasn't answered there already (honest, I looked first!).

When you're dusting with WPI (or adding it to the strawberry rhubarb fillling) in your pastry recipes, does it make a difference to the stickiness in any way if it's the 8000 or the 5000 WPI?

Hmmmmmmm?

THIS is a gorgeous pie, by the way, VERY decadent.

:high5:

Jud, 99% of the time if I say WPI I am talking about WPI 5000. I think the only recipes that I use 8000 is bread recipes.

Now as far as the two things you mentioned, I am not sure it would make a big differnce in those 2 cases since it is such a small amount.

I hope that answered your question.

BTW I updated those pages to read 5000....ty

razberry 12-12-2006 11:22 AM

Quote:

Originally Posted by Kevinpa (Post 7856514)
It is not sold in grocery stores. Netrition is the only one I know that carries it. I don't know of a sub for it. Sorry :dunno:

Bummer. I finally found it and they're sold out. If you have time, look at my post called Kevin/PA or others, help me with my Netrition order, or something to that effect. I'm wanting to make my first order tomorrow and really don't know what to get. Thanks so much!

DBrown8614 12-12-2006 04:16 PM

Oh that looks fantastic!!!! I can't wait for the resistant wheat starch to get back in stock!!!! I want to make this and your cookies ;)

CreekWatcher 12-20-2006 02:36 PM

Kevin, what is the sugar-sweetening equivelent power of Da Vinci syrup?

Kevinpa 12-20-2006 02:59 PM

Quote:

Originally Posted by CreekWatcher (Post 7890247)
Kevin, what is the sugar-sweetening equivelent power of Da Vinci syrup?

That cup of davinci is about 1 cups worth......maybe a wee bit less.

I figured the davinci and the isomalt together is about 1 1/4 cup sweetening power.

Kisal 12-21-2006 12:20 AM

:confused: Kevin, or anyone? I have no concept of exactly what resistant wheat starch is, or what it does in a recipe. I noted that you usually list "resistant wheat starch 70," but on Netrition today, I saw something called "resistant wheat starch 75" with an expected availability date of Dec. 22. Would this be an appropriate substitute for the "r-w-s 70"?

I received my Netrition order today (Yippee!), so I can finally start making some of the wonderful recipes on this site. The only thing I still lack is the resistant wheat starch.

Kevinpa 12-21-2006 01:00 AM

Kisal, I can only assume at this point that the RWS 75 will perform similar to how the the RWS 70 did. Until I get a chance to try it in some of my recipes so I can compare results I will not know for sure. I never have had much faith in New and Improved products especially when they come with an accompanying price increase. What I do know is that the cost of knowing if it does work the same is placed on the comsumer. Although I still have 4 lbs of the RWS 70 left I will be ordering some for testiing when it becomes availible.

Barbara Ray 12-22-2006 03:44 PM

No Simple Syrup
 
Kevin,

I would love to make this pie sometime next week - my husband will be on vacation and I'd like to treat him to something "special" - I do not have any DaVinci Simply Syrup on hand - what can I use instead?

Thanks!

Kevinpa 12-22-2006 04:58 PM

Quote:

Originally Posted by Barbara Ray (Post 7899292)
Kevin,

I would love to make this pie sometime next week - my husband will be on vacation and I'd like to treat him to something "special" - I do not have any DaVinci Simply Syrup on hand - what can I use instead?

Thanks!


Barb, this is the way I would approach that.

Generally 1 cup of davinci (any flavor) is equal to about 1 cup of sugar's sweetening power(give or take).

Isomalt is about 40% as sweet as sugar so the 1/2 cup in this recipe is equal to about 1/4 cup of sugar's sweetening power(give or take).

So if you mixed your isomalt with 1 cup of water, you would then need to add a sweetener of your choice to the mix that equaled 1 cup of sugar's sweetening power(give or take).

That should give you basically the same results.

Clear as mud?

When I was converting this I almost used water and sweetened it with sweetzfree but I just decided it better(in my case) to save the sweetzfree and us up the davinci.

theislandgirl 12-23-2006 03:22 PM

Picky picky picky! (me, that is).

Per DaVinci Gourmet, the SugarFree Flavor Syrups are about 1/3 sweeter than the same volume of sugar. I.e., 1 Tbsp syrup == 1 Tbsp + 1 Tsp sugar, or 1 Cup syrup == 1 + 1/3 C sugar...

:D

Kevinpa 12-23-2006 04:18 PM

Quote:

Originally Posted by Kevinpa (Post 7899531)
Generally 1 cup of davinci (any flavor) is equal to about 1 cup of sugar's sweetening power(give or take).

:p :D Picky Picky Picky You!!

Barbara Ray 12-23-2006 04:38 PM

Quote:

Originally Posted by Kevinpa (Post 7899531)
Barb, this is the way I would approach that.

Generally 1 cup of davinci (any flavor) is equal to about 1 cup of sugar's sweetening power(give or take).

Isomalt is about 40% as sweet as sugar so the 1/2 cup in this recipe is equal to about 1/4 cup of sugar's sweetening power(give or take).

So if you mixed your isomalt with 1 cup of water, you would then need to add a sweetener of your choice to the mix that equaled 1 cup of sugar's sweetening power(give or take).

That should give you basically the same results.

Clear as mud?

When I was converting this I almost used water and sweetened it with sweetzfree but I just decided it better(in my case) to save the sweetzfree and us up the davinci.

Thanks Kevin - I don't know what we'd do without YOU - IF you ever decide to move to Miami - I have a room for you. By the way - I learned to "read mud" several years ago - I got it.:cool:

Kevinpa 12-23-2006 06:04 PM

Ok, here is conversion #2

I made this for company dessert tonight.

This is one of the best LC chocolate dish I have ever made.:up:

Dark Chocolate Cranberry Souffle (6 servings .. 8 carbs each)


3 separate measures of the following sweetener mix.
1/4 cup granular erythritol
1/4 teaspoon splenda quick pack
1 Tablespoon not/Sugar
1 teaspoon Brown Diabeti Sweet

2 cups fresh or frozen cranberries
1/4 cup raspberry davinci
3 large eggs. separated
6 oz unsweetened chocolate

Brown Diabeti Sweet(to coat ramikens)
butter, softened(to coat ramikens)

1. Coat inside of six 5-ounce ramekins with softened butter. Pour enough Granulated Brown Diabeti Sweet into one ramekin to fill halfway. Pour sugar into next ramekin while turning the first to evenly coat its sides. Repeat with all ramekins. Discard remaining Diabeti Sweet. Place ramekins on a baking sheet.

2. In a medium saucepan, cook cranberries and 1 measure of sweetener along with enough water to come halfway up cranberries until they pop and form a thick, jam-like consistency, about 10 minutes. Add raspberry davinci and cook 1-2 minutes or until liquid evaporates. Strain, making sure to press out all pulp.

3. Over a double boiler, heat cranberry puree with egg yolks, stirring constantly, until mixture thickens slightly and reaches 140°F. Add chocolate and 1 measure of sweetener and stir until blended. Cool to room temperature.

4. In bowl of electric mixer whip egg whites until frothy. Begin adding remaining measure of sweetener a little at a time, and continue whipping until whites reach stiff peaks.

5. Fold 1/3 of egg whites into chocolate and yolk mixture until completely blended. Gently fold in remaining whites.

6. Spoon mixture into prepared ramekins, filling up to top. Soufflés can be baked right away at this point or kept refrigerated up to 4 hours until ready to serve.

7. Bake in oven preheated to 450°F with rack set to center for 10-15 minutes or until risen completely. They will be very brown on top, but still soft in center. Serve immediately.

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CarolynF 12-26-2006 06:50 AM

Kevin: Yummmm..Can you keep these in the fridge very long? We are only
2 peeps here..I'm thinking I could have them for breakfast during the week..

:)

Kevinpa 12-26-2006 06:59 AM

Yes, they seem to keep nicely in the fridge. And like I said in the other thread, they actually are even a little better chilled....if you need a chocolate fix.....this is it. Also that sweetener mix makes for a great texture.

CarolynF 12-26-2006 07:24 AM

Kevin: I have used the erythritol when I made a chocolate ganache for the flourless chocolate cake. That stuff is great! It acts like confectioner's sugar and seems to firm stuff up nicely..don't you think?

CreekWatcher 12-26-2006 07:34 AM

Quote:

Originally Posted by CarolynF (Post 7906927)
Kevin: I have used the erythritol when I made a chocolate ganache for the flourless chocolate cake. That stuff is great! It acts like confectioner's sugar and seems to firm stuff up nicely..don't you think?

That's an interesting observation (good if it's true, and just plain interesting), because Scott123 has said that he doesn't think erythritol has much firming or texture-replacing power, or not much compared to poly-d.

CarolynF 12-26-2006 07:45 AM

Well, Creek..(sorry about the threadjack, Kevin). When I add the powdered
erythritol to melted chocolate/butter combo it firms right up. This is not stuff
I cook..more like a frosting/fudge thing. It might not firm things up when you cook it like poly-d, but it seems to do a better job than just Splenda.

Kevinpa 12-26-2006 07:46 AM

Quote:

Originally Posted by CarolynF (Post 7906927)
Kevin: I have used the erythritol when I made a chocolate ganache for the flourless chocolate cake. That stuff is great! It acts like confectioner's sugar and seems to firm stuff up nicely..don't you think?

It's not just the erythritol Carolyn. I have been finding out that the mix I used in this gives a nice texture when used with chocolate as well as other uses.

The original recipe call 1 cup of sugar plus bittersweet chocolate so the following gave me that 1 cup plus 1/2 more to sweeten the unsweetened chocolate enough to sub for bittersweet.

So the following is equivilent to three 1/2 cups of sweetener and bulk.

3 separate measures of the following sweetener mix.
1/4 cup granular erythritol
1/4 teaspoon splenda quick pack
1 Tablespoon not/Sugar
1 teaspoon Brown Diabeti Sweet


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