{"id":199603,"title":"Pumpkin pie, americk\u00fd d\u00fd\u0148ov\u00fd kol\u00e1\u010d","modified":"2026-10-31T17:57:41+01:00","plain":"Podzimn\u00ed kol\u00e1\u010d s hedv\u00e1bn\u011b jemnou d\u00fd\u0148ovou n\u00e1pln\u00ed, provon\u011bn\u00fd sko\u0159ic\u00ed, z\u00e1zvorem a mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem, v duchu tradi\u010dn\u00edho d\u00fd\u0148ov\u00e9ho kol\u00e1\u010de z Nov\u00e9 Anglie.\n\n\n\nP\u0159i pe\u010den\u00ed provon\u00ed sko\u0159ice, z\u00e1zvor a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek cel\u00fd d\u016fm. N\u00e1pl\u0148 z\u00edsk\u00e1 syt\u011b oran\u017eovou barvu a hladkou konzistenci jako pudink, je jen lehce sladk\u00e1 a zv\u00fdrazn\u011bn\u00e1 trochou melasy. Kol\u00e1\u010d se pod\u00e1v\u00e1 dob\u0159e vychlazen\u00fd, kdy\u017e u\u017e dr\u017e\u00ed tvar a d\u00e1 se \u010dist\u011b nakr\u00e1jet na \u00fahledn\u00e9 d\u00edlky se zlatav\u00fdm t\u011bstem pod sametovou n\u00e1pln\u00ed. Kope\u010dek zmrzliny nebo \u0161leha\u010dky, a podzim je tu.\n\n\n\nDal\u0161\u00ed ovocn\u00fd dezert z americk\u00e9ho Jihu: broskvov\u00fd cobbler\n\n\n\nCo je d\u00fd\u0148ov\u00fd kol\u00e1\u010d?\n\n\n\nD\u00fd\u0148ov\u00fd kol\u00e1\u010d je nejb\u011b\u017en\u011bj\u0161\u00ed francouzsk\u00e9 ozna\u010den\u00ed pro pumpkin pie, i kdy\u017e se n\u00e1zvoslov\u00ed tykv\u00ed trochu li\u0161\u00ed: recept uv\u00e1d\u00ed tykev velkoplodou, pyr\u00e9 m\u016f\u017ee b\u00fdt z d\u00fdn\u011b obecn\u00e9 a v kuchyni se ob\u011b \u010dasto pou\u017e\u00edvaj\u00ed stejn\u011b. Jde p\u0159edev\u0161\u00edm o kol\u00e1\u010d se spodn\u00edm korpusem bez vrchn\u00ed vrstvy t\u011bsta, napln\u011bn\u00fd hladkou d\u00fd\u0148ovou sm\u011bs\u00ed.\n\n\n\nD\u00fdn\u011b chutn\u00e1 i naslano, v jemn\u00e9 kr\u00e9mov\u00e9 pol\u00e9vce: moje d\u00fd\u0148ov\u00e1 pol\u00e9vka\n\n\n\nNeslazen\u00e9 pyr\u00e9 z tykve velkoplod\u00e9 nebo d\u00fdn\u011b obecn\u00e9 dod\u00e1 n\u00e1plni hutnost, barvu a zemit\u00fd t\u00f3n. Ml\u00e9ko ho z\u0159ed\u00ed na sm\u011bs podobnou pudinku, vejce zajist\u00ed ztuhnut\u00ed, cukr a melasa dodaj\u00ed sladkost a hloubku chuti. Sko\u0159ice, z\u00e1zvor a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek p\u0159inesou h\u0159ejivou v\u016fni ko\u0159en\u00ed, l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu sm\u011bs zpevn\u00ed a rozpu\u0161t\u011bn\u00e9 m\u00e1slo zjemn\u00ed chu\u0165.\n\n\n\nRecept z Nov\u00e9 Anglie\n\n\n\nP\u016fvodn\u00ed recept je uv\u00e1d\u011bn jako tradi\u010dn\u00ed verze z Nov\u00e9 Anglie a jeho typick\u00e9 znaky jsou z\u0159ejm\u00e9: ml\u00e9ko, vejce, rozpu\u0161t\u011bn\u00e9 m\u00e1slo, vo\u0148av\u00e9 ko\u0159en\u00ed a trocha melasy. Zmi\u0148uje One-Pie, zna\u010dku ze st\u00e1tu Maine zn\u00e1mou sv\u00fdm \u010dist\u00fdm konzervovan\u00fdm d\u00fd\u0148ov\u00fdm pyr\u00e9: tento detail napov\u00edd\u00e1, jak\u00fd v\u00fdrobek pou\u017e\u00edt, tedy \u010dist\u00e9 pyr\u00e9 bez p\u0159idan\u00e9ho ko\u0159en\u00ed a cukru, nikoli nutnost pou\u017e\u00edt konkr\u00e9tn\u00ed zna\u010dku.\n\n\n\nPe\u010de se p\u0159i dvou teplot\u00e1ch: nejprve v hodn\u011b vyh\u0159\u00e1t\u00e9 troub\u011b, aby se t\u011bsto zpevnilo, potom p\u0159i ni\u017e\u0161\u00ed teplot\u011b, aby n\u00e1pl\u0148 pomalu ztuhla a nepopraskala.\n\n\n\nHlavn\u00ed suroviny na kol\u00e1\u010d\n\n\n\n\n\n\n\nZ\u00e1kladem je neslazen\u00e9 d\u00fd\u0148ov\u00e9 pyr\u00e9: dod\u00e1 hutnost, oran\u017eovou barvu a hladkou konzistenci, v n\u00ed\u017e se ko\u0159en\u00ed rovnom\u011brn\u011b rozpt\u00fdl\u00ed. Trocha kuku\u0159i\u010dn\u00e9ho \u0161krobu mu pom\u016f\u017ee ztuhnout, ani\u017e by n\u00e1pl\u0148 byla p\u0159\u00edli\u0161 t\u011b\u017ek\u00e1, a \u0161petka soli zv\u00fdrazn\u00ed chu\u0165 d\u00fdn\u011b.\n\n\n\nV\u016fni tvo\u0159\u00ed trojice ko\u0159en\u00ed: sladce d\u0159evit\u00e1 sko\u0159ice, z\u00e1zvor s lehce peprn\u00fdm t\u00f3nem, kter\u00fd ji odleh\u010d\u00ed, a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek s h\u0159ejivou v\u016fn\u00ed, kter\u00e1 ob\u011b slo\u017eky propoj\u00ed. Pro intenzivn\u011bj\u0161\u00ed v\u016fni vyzkou\u0161ejte tak\u00e9 \u010d\u00ednskou sko\u0159ici.\n\n\n\nMl\u00e9ko z\u0159ed\u00ed pyr\u00e9 na pudinkov\u00fd z\u00e1klad, cukr ho oslad\u00ed a lehce zabarv\u00ed, melasa p\u0159id\u00e1 karamelov\u00e9 t\u00f3ny a jantarov\u00fd odst\u00edn. Roz\u0161lehan\u00e1 vejce zajist\u00ed ztuhnut\u00ed n\u00e1pln\u011b, tak\u017ee se kol\u00e1\u010d d\u00e1 \u00fahledn\u011b kr\u00e1jet na d\u00edlky, v nich\u017e spodn\u00ed t\u011bsto kontrastuje s vl\u00e1\u010dnou n\u00e1pln\u00ed.\n\n\n\nDal\u0161\u00ed sv\u00e1te\u010dn\u00ed kol\u00e1\u010d: kol\u00e1\u010d s pekanov\u00fdmi o\u0159echy\n\n\n\nChu\u0165 a pod\u00e1v\u00e1n\u00ed\n\n\n\nDobr\u00fd d\u00fd\u0148ov\u00fd kol\u00e1\u010d m\u00e1 vyv\u00e1\u017eenou sladkost: nejprve uc\u00edt\u00edte jemnou chu\u0165 d\u00fdn\u011b, potom sko\u0159ici a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek s lehk\u00fdm \u0161t\u00edpnut\u00edm z\u00e1zvoru. Melasa p\u0159id\u00e1 karamelov\u00e9 t\u00f3ny a s\u016fl zabr\u00e1n\u00ed tomu, aby byl v\u00fdsledek p\u0159eslazen\u00fd. Pod\u00e1vejte ho dob\u0159e vychlazen\u00fd, a\u017e n\u00e1pl\u0148 zpevn\u00ed.\n\n\n\nPokud chcete pokra\u010dovat v objevov\u00e1n\u00ed americk\u00fdch dezert\u016f, skv\u011ble nav\u00e1\u017eou americk\u00fd mrkvov\u00fd dort, americk\u00e9 brownies nebo americk\u00e9 cookies.\n\n\n\nPokud m\u00e1te chu\u0165 na podzimn\u00ed n\u00e1poj bez cukru, vyzkou\u0161ejte moje keto d\u00fd\u0148ov\u00e9 ko\u0159en\u011bn\u00e9 latt\u00e9.\n\n\n\n\n\n\tPrav\u00fd americk\u00fd d\u00fd\u0148ov\u00fd kol\u00e1\u010d\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t425 g neochucen\u00e9ho d\u00fd\u0148ov\u00e9ho pyr\u00e9, (z konzervy nebo dom\u00e1c\u00edho (postup p\u0159\u00edpravy dom\u00e1c\u00edho pyr\u00e9 najdete v kroku 1))1 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu0.5 l\u017ei\u010dky mlet\u00e9 sko\u0159ice0.5 l\u017ei\u010dky mlet\u00e9ho z\u00e1zvoru0.5 l\u017ei\u010dky mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku (nastrouhan\u00e9ho)0.5 l\u017ei\u010dky soli1.5 l\u017e\u00edce m\u00e1sla (rozpu\u0161t\u011bn\u00e9ho)360 ml ml\u00e9ka200 g cukru2 l\u017e\u00edce melasy2 vejce (roz\u0161lehan\u00e1)1 st\u0159ik citronov\u00e9 \u0161\u0165\u00e1vy (voliteln\u011b)1 pl\u00e1t kol\u00e1\u010dov\u00e9ho t\u011bsta (23 cm)\t\n\t\n\t\tDom\u00e1c\u00ed pyr\u00e9, voliteln\u00e9, p\u0159ipravte p\u0159edem: d\u00fdni hokkaido nebo m\u00e1slovou d\u00fdni rozkrojte nap\u016fl, odstra\u0148te sem\u00ednka, polo\u017ete p\u016flky \u0159eznou stranou na plech a pe\u010dte 45 a\u017e 60 minut p\u0159i 180\u00b0C, dokud do du\u017einy snadno nezajede n\u016f\u017e. Du\u017einu vydlabejte l\u017e\u00edc\u00ed, rozmixujte a nechte 30 minut okapat v jemn\u00e9m s\u00edtku. Na 425 g pyr\u00e9 pot\u0159ebn\u00e9ho do receptu po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 1,2 kg cel\u00e9 d\u00fdn\u011b. Pyr\u00e9 mus\u00ed b\u00fdt hust\u00e9 jako ovocn\u00e1 p\u0159esn\u00edd\u00e1vka a nesm\u00ed pou\u0161t\u011bt vodu.P\u0159edeh\u0159ejte troubu na 230\u00b0C.Sm\u00edchejte cukr, kuku\u0159i\u010dn\u00fd \u0161krob, s\u016fl, sko\u0159ici, z\u00e1zvor a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek.Vm\u00edchejte d\u00fd\u0148ov\u00e9 pyr\u00e9.P\u0159idejte roz\u0161lehan\u00e1 vejce, rozpu\u0161t\u011bn\u00e9 m\u00e1slo, melasu a ml\u00e9ko a prom\u00edchejte dohladka.Podle chuti p\u0159idejte trochu citronov\u00e9 \u0161\u0165\u00e1vy.Kol\u00e1\u010dovou formu o pr\u016fm\u011bru 23 cm vylo\u017ete pl\u00e1tem t\u011bsta.Nalijte n\u00e1pl\u0148 na t\u011bsto.Vlo\u017ete do trouby a pe\u010dte 15 minut p\u0159i 230\u00b0C.Sni\u017ete teplotu trouby na 180\u00b0C.Pe\u010dte dal\u0161\u00edch 50 minut, dokud n\u00e1pl\u0148 neztuhne.P\u0159ed pod\u00e1v\u00e1n\u00edm nechte vychladnout.\t\n\t\n\t\t\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199603"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199603\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/177637"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}