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David_Venable

Easy, Gluten-Free Tiramisu Pie & More Turkey Talk - How to Smoke the Bird

by on ‎11-14-2014 07:02 PM

Hello, foodies…


I just walked in the door after a cookbook signing at QVC’s Studio Park. We had another nice turnout and I’m thrilled so many of you made it out our way for these opportunities. I’d like to give a great big shout out to Stephanie, a very lively 89-year old who does the happy dance right along with me when she’s doing her physical therapy. I signed books for Stephanie and her daughter today. If you haven’t yet gotten your book signed, there are a few more opportunities on the horizon. Check out the In the Kitchen with David page on QVC.com for the latest schedule and check back often for updates.


Before I tell you about Sunday’s recipe, I just want to thank you all again for my birthday wishes. I was overwhelmed by your lovely messages. I’m wildly blessed to have such wonderful foodies in my life.


Now...who wants pie!? Our next featured this Sunday is an Easy, Gluten-Free Tiramisu Pie. The holidays can be particularly tough on those of you with any kind of dietary restriction. So, we worked to create a gluten-free pie that doesn’t taste gluten-free. That way, everyone can eat the same thing…and enjoy it! Our girl Mary gave this pie her golden seal of approval and I hope you’ll consider making it this year.


Easy Gluten-Free Tiramisu Pie


Easy Gluten-Free Tiramisu Pie
Serves 10-12


This recipe is prepared with the Keurig 2.0 K550 Coffee Maker with 42 K-Cup Packs, 8 K-Carafe Packs & Filter (K41380).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:


Crust:



  • 1 9" frozen, ready-to-bake, gluten-free pie shell

  • 1/3 cup semisweet chocolate chips, melted

  • Coffee syrup:

  • 1/3 cup strong brewed coffee

  • 1/8 cup sugar


Filling:



  • 3 egg yolks

  • 1/4 cup sugar

  • 1/4 tsp vanilla extract

  • 8 oz Mascarpone cheese

  • 1 oz marsala or brandy

  • 1-1/2 cups heavy cream

  • 2 Tbsp +1 tsp unsweetened cocoa powder, divided

  • 12 gluten-free ladyfingers


Preparation:



  1. To prepare the crust, bake the pie shell according to the manufacturer's directions. Cool completely. Brush the melted chocolate over the cooled pie crust, making sure it coats the entire inside surface of the baked pie shell. Set aside.

  2. To prepare the coffee syrup, place the coffee and sugar into a small saucepan and bring to a boil. Place into a small, shallow dish and refrigerate until completely cool.

  3. Prepare the filling in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg yolks and sugar until thick and pale, about 6 minutes. Add the vanilla extract, Mascarpone cheese, and marsala. Mix until smooth. In another mixing bowl, beat the heavy cream until medium peaks form. Gently fold the whipped cream into the Mascarpone-egg mixture until fully incorporated. Divide the mixture in 2 batches.

  4. Sift 2 Tbsp cocoa powder into 1 batch of the mascarpone mixture and gently fold until evenly incorporated. Spoon into the pie crust and even out the top with a spatula. Refrigerate for 15 minutes. In the meantime, place 5 ladyfingers into the bowl of a food processor and pulse until completely ground. Fold the crumbs into the other batch of mascarpone. Spoon the mixture on top of the chocolate mascarpone and spread it out evenly with a spatula.

  5. Cut the remaining ladyfingers into 1/2" pieces, toss them into the coffee syrup until fully coated, and place them on top of the pie, lightly pressing them into the filling. Sprinkle the remaining teaspoon of cocoa powder evenly on top. Lightly cover with plastic wrap and refrigerate for 4 hours, or overnight.


It’s time for some more Turkey Talk! If you missed yesterday’s special blog post, go check it out…I used the Butterball Turkey Fryer to fry a turkey and shared a bonus recipe you could make in the fryer. Today, let’s smoke a turkey with the help of the Masterbuilt Electric Smoker, which you can still get in time for Thanksgiving, if you don’t own one already.



So what else can you make in your smoker? How about my Baked Corn Casserole! When your turkey has an hour and a half left to cook, pop this in your smoker. For the last 10 minutes, remove the foil to add a hint of smoke flavor.


Tell me about the bird for today’s blog question. How will you make your turkey this year? In the oven? Fryer? Smoker? NuWave oven? I’ll see you Sunday for In the Kitchen with David at Noon ET.


Keep it flavorful!
—David

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