- Paperback: 272 pages
- Publisher: Oxmoor House (September 5, 2017)
- Language: English
- ISBN-10: 0848753143
- ISBN-13: 978-0848753146
- Product Dimensions: 8.2 x 0.8 x 10 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 66 customer reviews
- Amazon Best Sellers Rank: #51,084 in Books (See Top 100 in Books)
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Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite Paperback – September 5, 2017
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From the Publisher
Pumpkin Spice Crème Brûlée
- 3 large egg yolks
- 2 large eggs
- 2 cups whipping cream
- 1⁄2 cup pureed pumpkin (canned is fine as long as it’s pure pumpkin)
- 1 1⁄3 cups sugar, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
You can prepare the brulee in individual 6-ounce ramekins, too, but you’ll need two 6-quart slow cookers and 6 ramekins. Fit 3 filled ramekins into each cooker. Follow Steps 6 through 12 above to complete the dessert.
Stock up on 3 or 4 cans of pure canned pumpkin in the autumn in case the store doesn’t have any when pumpkin is out of season.
You can omit Steps 11 and 12. Instead, treat the brulee as a less fussy custard and top it with fresh whipped cream or just serve it plain. It has great flavor—and it’s a surprising way to prepare brulee, especially when the oven is full or the day is hot.
By Kristin O.
Whether you go fancy or simple, this is one delicious dessert that no one expects to see coming out of a slow cooker!
Slow Cooker: 6 Qt Oval Or 7 Qt Oval.
Serves 4 To 5.
Prep: 30 Minutes.
Cook: 2 To 3 Hours.
Chilling: 2 To 8 Hours.
1. Place the egg yolks and eggs in a good-size bowl. Beat them gently.
2. Slowly pour in the whipping cream, mixing it into the eggs as you pour.
3. Gradually add the pumpkin puree, stirring continually.
4. In a small bowl, stir together 1⁄3 cup sugar, cinnamon, ginger, and cloves. Stir those dry ingredients into the liquid mixture gradually.
5. Grease a 1 1⁄2- or 2-quart baking dish that fits into your 6- or 7-quart oval slow cooker crock. Fill the baking dish with the pumpkin mixture. Place it in the crock.
6. Pour water around the baking dish in the crock until it comes halfway up the sides of the dish. Be careful not to get any water in the filled dish.
7. Cover the cooker. Cook on Low 2 to 3 hours, or until the brulee is set but not hard. It should be a little soft in the center.
8. Using oven mitts, remove the baking dish from the crock and set it on a wire rack to cool to room temperature.
9. Then cover and refrigerate for 2 to 8 hours.
10. Before serving, let the brulee stand at room temperature for 30 minutes.
11. To caramelize the sugar for the topping, heat remaining 1 cup sugar in an 8-inch heavy skillet over medium-high until it begins to melt. Shake the skillet rather than stirring the sugar to heat it evenly. When the sugar starts to melt, reduce the heat to low. Cook it for 3 to 5 minutes more, or until it’s golden, stirring it as needed with a wooden spoon so it doesn’t burn.
12. Quickly drizzle the caramelized sugar over the brulee. Serve it immediately.
From the Author
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Almost every recipe in this book is for something I'd like to eat---real foods, things you'd eat even if you weren't looking to cook the slow cooker ways. There's mac and cheese, roast beef, chili, cake, meatballs, French onion soup---a lot of tasty foods. The recipes are a great compromise---they aren't the two-step kind where you just toss a lot in the cooker and hope for the best or the very complex kind where you might as well not use the cooker. They are simplified but not so much that they sacrifice taste.
I've made several recipes from the book, and liked them all! The French Onion soup recipes was wonderful. The Crunchy Sweet chicken wings were quite good too. The All-Seasons Turkey was a huge treat. And the Chocolate Peanut Butter Cake was the first time I've tried baking in the cooker, and it was great---a tiny bit more like a thick pudding than cake, but very yummy!
I like the way the recipes are written. They have little bits of advice here and there, like other names the ingredients might go by, or tips letting you know you don't have to brown meat but can if you want, things like that. You get the feeling the author really knows her stuff!
I know I'll be turning to this cookbook often in the years to come!
(1) A major concern is the author's statement that her "preferred" choice of slow cooker is a 5 quart round model. I searched Amazon for that model, and really found only one, which is a Crockpot manual model with none of the extra features Ms Good uses. Why does a 2017 copyright book recommend a model which is, largely, unavailable? Additionally, the book "brushes off" the popular 3.5 quart model as "small" for appetizer work.
(2) The book is far removed from traditional slow cooker methodology. Many of the recipes require extensive prep work, using extended time and producing extensive dirty pots and pans. In addition, many of the recipes require "intermediary" steps, such as stirring after two hours. Some call for the addition of ingredients in the final stages of cooking. Some require 4 hour prep, making them a weekend item?
(3) The vast majority of recipes are designed for the 5qt round or the 6qt oval. Since she insists that the pot must be 2/3 full for maximum performance, this suggests production of very large portions? None of the recipes offer nutrional information.
(4) The recipes suggest cooking times of 6-8 hours on low. But they also include numerous ingredients which must be added in the last 30 minutes of cooking. How can those two be aligned? If we determine that the dish is finished at 6 hours, we have lost the window of opportunity for adding the extra ingredient. And some last minute additions--calling for 20 minutes cooking--seem unrealistic: opening a slowcooker reduces the heat immediately, and it could take close to 20 minutes to recover maximum level; the food would likely be undercooked.
I am left feeling that this book is a reworking of recipes from Ms Good's earlier books. It robs the slowcooker of the advantage of "fix and forget," making it instead another handy appliance to be used by cooks who have kitchen time to monitor its performance.
As good as the recipes are, I’ve found the book’s introduction and recipe variations to be just as valuable. Often times, there are just two of us at home. Phyllis Good provides many “make it for two” variations for larger quantity recipes that are hard to halve. I’ve tried some, and the proportions and times are perfect. She also includes many paleo-friendly and gluten-free versions. The introductory tips are interesting as well—have you often wondered whether browning meat is important in crock pot cooking? This book discusses browning advantages and disadvantages, as well as other little known crock pot uses, like humidifying a room or as a scent diffuser.
I’ve found many new recipes in this book. Our personal favorite is sauerkraut with smoked chops. The combination of sauerkraut, smoked pork chops, apples and root vegetables is a great blend and the taste brings back German childhood memories. I’m not a fan of adding creamed soup to any recipe. There are a few like that in this cook book as well, but not very many, and the author helps make them less processed by providing a “make your own basics” section in the back of the book. An easy, quick and healthier cream of mushroom soup recipe can be found there, with variations on how to swap out ingredients to make cream of celery or chicken instead. Another variation explains how to make all three soups thicker if that's a personal preference.
To me, this is more than a simple crock pot recipe book. The suggested variations fine-tune individual needs and tastes, and the basic recipes are healthy with an emphasis on homemade, not processed.