MINDY SEGAL,
MINDY’S HOT CHOCOLATE
The 2012 James Beard Award–winning
pastry chef serves up this winter-friendly
sweet potato pie capped with toasted
marshmallow at her Chicago restaurant
and dessert bar. Drizzled with cranberry
syrup and a stout-laced bu erscotch
sauce, this dessert is as punk rock as she is.
CHICAGO
SWEET POTATO
PIEWITH
TOASTED
MARSHMALLOW
For pie:
1
egg
1
egg yolk
c. cane sugar
Pinch salt
¼
t. vanilla
1
T. maple syrup
¼
t. bourbon, or to taste
2
t. melted butter
2
T. heavy cream
c. sweet potato puree
9-
inch graham cracker or
gingersnap pie crust
Large marshmallows
For cranberry syrup:
¾
c. fresh cranberries
c. sugar
¼
c. cranberry juice
¼
c. orange juice
1
vanilla pod
1
t. vanilla extract
For butterscotch sauce:
½
oz. light brown sugar
½
oz. dark brown sugar
1
t. vanilla extract
1
T. butter
1
c. stout
1
c. heavy cream
Salt
1.
Preheat oven to 350.
Combine egg, yolk, sugar,
salt, vanilla, maple syrup
and bourbon in medium
bowl, stirring well. Add
melted butter and heavy
cream, then fold in sweet
potato. Pour into crust and
bake until filling is set.
2.
To make cranberry
syrup: Combine cranber-
ries, sugar, cranberry
juice, orange juice, vanilla
pod and vanilla extract in
saucepan over medium
heat. Bring to boil, then
lower heat and cook until
slightly thickened, about
2
to 3 minutes. Remove
from heat and strain
mixture through a mesh
strainer. Set aside.
3.
To make butterscotch
sauce: Combine brown
sugars, vanilla extract,
butter and stout in heavy-
bottomed saucepan over
medium heat. Slowly bring
mixture to a boil, then add
cream in two batches,
allowing to reduce for 1
minute after each addition.
Add salt to taste, then
strain mixture through
mesh strainer.
4.
To serve, place several
marshmallows on top
of pie. Broil until marsh-
mallow tops are blistered
and toasty, 30 seconds
to 1 minute. Drizzle with
cranberry syrup and
butterscotch sauce.
HEMISPHERESMAGAZINE.COM
•
DECEMBER 2012
47
