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from The Grit Cookbook:

*1 basic pie crust
*1 (8-ounce) package cream cheese, softened
*1/2 cup sugar
*1/2 cup lightly packed light brown sugar
*2 cups pumpkin puree
*2 large eggs plus 1 yolk, beaten
*3 tablespoons freshly squeezed lemon juice
*2 teaspoons brandy
*1 teaspoon pure vanilla extract
*1/4 teaspoon freshly ground cinnamon
*pinch of salt
*pinch of freshly ground nutmeg
*very small pinch of freshly ground clove

 

Preheat oven to 425°F. Line a deep-dish pie pan with a basic pie crust.

With electric mixer on low speed, beat cream cheese until smooth. Add sugars and beat until smooth. Combine all filling ingredients and blend until fully combined. Pour filling into crust. Place pie on a large cookie sheet.

Bake at 425°F for 15 minutes, then reduce heat to 350°F. Bake 40 to 45 minutes until crust and top of filling are lightly browned and a toothpick inserted in center comes out clean. Cool completely before serving.

Yields 8 to 10 servings.

from Williams-Sonoma Thanksgiving Entertaining:

PASTRY

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 1/2 tablespoons ice water

 

FILLING

3 large eggs
3/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 2/3 cups pumpkin puree
1 1/2 cups half-and-half or whole milk

 

NUT TOPPING

1 1/2 cups walnuts or pecans, chopped
1/3 cup firmly packed light brown sugar

 

Preheat the oven to 425°F.

To make the pastry, in a food processor or in a bowl, combine the flour, granulated sugar, and butter. Pulse or cut in the butter with a pastry blender until the mixture resembles fine crumbs. Add the egg yolk and pulse or toss with a fork until blended. Add the ice water and process or mix just until the dough clings together in a ball.

On a lightly floured surface, roll out the dough into a round 12 inches in diameter. Drape the pastry round over the rolling pin and carefully transfer it to a 9-inch pie dish. Ease it into the dish, pressing it into the bottom and up the sides. Trim the overhang to 1 inch, then fold the excess dough under the overhang and flute the edges. Refrigerate until firm, about 20 minutes or up to overnight.

Bake for 8 minutes. Remove from the oven and reduce the oven temperature to 375°F. Let the pastry shell cool on a wire rack until ready to fill.

To make the filling, in a large bowl, beat the eggs until blended. Add the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt and mix well. Stir in the pumpkin puree and half-and-half. Pour into the pastry shell. Bake for 35 minutes.

Meanwhile, to make the topping, in a bowl, combine the nuts and brown sugar, mixing well.

After the pie has baked for 35 minutes, sprinkle the topping around the perimeter of the surface. Continue to bake until a knife inserted into the center comes out clean, about 5 minutes longer. Remove from the oven, turn the oven to the broiler setting, and broil the pie for 30 seconds to caramelize the brown sugar. Watch the pie carefully to avoid scorching.

Serve warm or at room temperature.

Serves 8-10.

*1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
*1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
*5 tablespoons vegetable oil
*1/2 teaspoon cumin seeds
*3/4 teaspoon salt
*1 medium onion, finely chopped
*2 garlic cloves, finely chopped
*2 teaspoons minced fresh jalapeño, including seeds
*2 teaspoons minced peeled fresh ginger
*1 teaspoon ground cumin
*1/2 teaspoon ground coriander
*1/4 teaspoon turmeric
*1/4 teaspoon cayenne
*1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

From Smitten Kitchen: http://smittenkitchen.com/2008/10/acorn-squash-quesadillas-tomatillo-salsa/

*1 small/medium acorn squash
*4 tablespoons vegetable oil
*3 tablespoons diced white onion
*1 tablespoon minced jalapeno
*1 clove garlic, minced
*2 poblano chiles, roasted, peeled and cut into strips
*Salt and pepper to taste
*10-inch flour tortillas
*1 cup shredded Mexican cheese blend of your choice

*Butter for frying quesadillas

Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)

When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.

Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.

Tomatilla Salsa [Salsa Verde Cruda]

*10 tomatillos, husked and well washed, quartered
*1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
*5 garlic cloves, smashed
*2 jalapenos, roughly chopped
*Pinch of allspice
*Salt to taste

Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.

From Beth Sigworth at www.allrecipes.com (“Mrs. Sigg’s Fresh Pumpkin Pie”).

Note: If you’re working with a Long Island Cheesecake pumkin or a larger pie pumkin, it will give you enough flesh to make several pies. You can freeze the puree in 2-cup containers to have ready when you’ll need it for more pies (or pumkin muffins, breads, pancakes, etc.). Also, if you don’t have (or like) evaporated milk, there is a buttermilk variation on the filling below.

Ingredients

  • 1 sugar pumpkin
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice*
  • 1 (12 fluid ounce) can evaporated milk

Directions

  1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
  2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
  3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

*For your own pumpkin pie spice mix, combine 1/2 tsp. of cinnamon, 1/4 teaspoon of ground ginger, 1/8 tsp. allspice or ground cloves and 1/8 tsp. of ground nutmeg to make 1 tsp. of pumpkin pie spice.

 

Buttermilk variation on the filling:

  • 2 cups cooked and mashed pumpkin 
  • 1 cup sugar
  • 1/2 stick butter
  • 3 eggs, beaten
  • 1/2 cup buttermilk
  • 1 tablespoon vanilla 
  • 1 teaspoon nutmeg 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon fresh lemon juice

From Smitten Kitchen: http://smittenkitchen.com/2010/07/raspberry-brown-sugar-gratin/

“There are a lot of ways you can play around with this — flavoring the sour cream with lemon, vanilla, cinnamon or almond; using a mix of berries, etc. — but it is flawless the way it is. Want to fancy it up for fancy people? Make it in individual ramekins or tiny gratin dishes.

1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar

Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. (I tried using a sifter; don’t bother, it doesn’t work.) Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.

Keeping: The leftovers might look like something died in your fridge but I can assure you, are equally delicious.”

Ingredients

  • 2 cups chopped onion
  • 2 tablespoons butter
  • 2 1/2 pounds peeled and cubed potatoes
  • 5 cups boiling water
  • 4 cubes chicken bouillon
  • 3 cups fresh broccoli, cooked and drained
  • salt and pepper to taste
  • 3 cups shredded Cheddar cheese

Directions

  1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  4. Add cheese and heat soup through until cheese is melted. Serve warm.