Luscious Brown Sugar Buttermilk Pie

Brown Sugar Buttermilk Pie

Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that is one of my absolute favorite pies to make for the Thanksgiving holiday, and it is really simple to make.

The filling is made with buttermilk, vanilla, cinnamon, nutmeg and browned butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for a buttery homemade pie crust, but you can also use a store-bought frozen crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or buckwheat flour for a nuttier taste. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Then just top it with some bourbon vanilla ice cream or whipped cream and you’ve got yourself a prize for the table..it won’t last long, I promise.

Wishing you a fantastic Thanksgiving holiday…Enjoy 🙂

Make the crust

Roll out the dough

On a floured surface, roll out the dough to a 12 inch round.

Prick the dough in a pie plate

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake pie crust until golden brown

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling

Whisk together the pie filling ingredients

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk brown butter into buttermilk mixture.

Pour pie filling into baked pie shell

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Luscious Brown Sugar Buttermilk Pie

Yield: 9

Serving Size: 1 slice

Ingredients

  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 tsp sugar
  • 1/4 tsp fine grain sea salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-5 tbsp ice cold water
  • For the filling:
  • 3 tbsp all-purpose flour
  • 3 large eggs, plus 2 large egg yolks, lightly beaten
  • 1 cup packed dark brown sugar
  • 1 1/2 cups buttermilk, room temperature
  • zest of half a lemon
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tbsp maple syrup (optional)
  • 6 tbsp (3/4 stick) unsalted butter
  • large grain sugar for sprinkling (optional)

Instructions

  1. Make the crust: 
  2. In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
  3. Preheat oven to 375 degrees.
  4. On a floured surface, roll out the dough to a 12 inch round.
  5. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
  6. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
  7. Make the filling:
  8. In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.
  9. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
https://www.theartfulgourmet.com/2014/11/luscious-brown-sugar-buttermilk-pie-2/

 

Seasonal Cooking with Honey :: Recipes from the Fresh Honey Cookbook

HoneyCookbook-hero
The Fresh Honey Cookbook
The Fresh Honey Cookbook

I love cooking with honey – not only in the Fall or dead of Winter, but all year around. It’s such a nice substitute for regular sugar and gives a warm, homey flavor to almost all types of recipes. I recently picked up a copy of The Fresh Honey Cookbook, by Beekeeper, Caterer, Chef and Spokesperson for The National Honey Board and Café owner Laurey Masterson of Asheville NC.  I fell in love with her vibrant recipes using different varieties of honey throughout all 12 months of the year – she offers honey-tasting tips and recipes featuring seasonal ingredients for dishes both savory and sweet.

Each chapter is organized around a specific honey for the month including orange blossom, tupelo, avocado, eucalyptus and blueberry honey and more. In January, she has a recipe for Meyer lemon and Honey-Marinated Chicken Skewers, Pork Tenderloin with Orange Blossom Honey Mustard and Oven Roasted Brussels Sprouts with Garlic. In the Summer, she features delicious fresh recipes for Grilled Garlic Shrimp with a Fresh Heirloom Tomato Sauce, Vermont-Style Summer Squash Casserole, and Broiled Peaches with Sourwood Honey.

She also goes into detail about her experience as a beekeeper and teaches readers how bees make honey, how it’s harvested, what they can do to help the bee population and what is going on in the hives throughout the year.

Here are a few of my favorite recipes from the book for the chilly months of the Winter season. Enjoy!

Roasted-Delicata-Squash

roasted delicata squash with tuscan kale

Serves 8–10

Delicata squash is naturally sweet and pairs so nicely with the kale and the other tastes of Italy and the Mediterranean. This recipe calls for pine nuts, which are quite expensive these days, but the buttery texture and flavor is so delicious that I am reluctant to suggest an alternative. This dish is great as a lunch salad or as a warm side dish. She recommends pairing this with her Deviled Beef Bones recipe made with Eucalyptus Honey (recipe follows).

Ingredients:

3 Delicata squash (about 3 pounds total)
Extra-virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 pound bow-tie pasta
2 bunches Italian (Tuscan Lacinato) kale
½ cup pine nuts
1 cup crumbled feta cheese

Preparation:

1. Preheat the oven to 350°F.

2. Cut the squash in half lengthwise and remove the seeds. Cut into 1-inch chunks (there’s no need to remove the edible skin). Arrange on a baking sheet and spray or brush with olive oil. Season with the salt and pepper. Roast 10 to 15 minutes, until tender. Allow to cool.

3. Fill a large pot with water, add salt, and bring to a boil over high heat. Add the pasta and cook until just tender. Drain, rinse, and set aside.

4. Remove the leaves of the kale from the stems and cut into large pieces. Set up a steaming basket over boiling water, and steam the kale just until bright green, about 2 minutes. Remove and plunge into ice water to stop the cooking and keep them bright green.

5. Toast the pine nuts in a small dry skillet over medium-low heat until light brown, 3 to 5 minutes. (Stay nearby while you’re toasting. Left unattended, they can easily burn.)

6. Combine the pasta, kale, squash, and pine nuts in a large bowl. Toss, and then add the cheese. Taste and adjust the seasonings. Enjoy!

——–

deviled beef bones

Serves 8

Laurie grew up with these wonderful beef bones, which were leftovers from the standing rib beef roast served at her Mother’s Blueberry Hill restaurant. The fat rib bones have a lot of meat and are enough to make a substantial meal out of them. They are served in a barbecue sauce that is a dark, wintry mixture featuring Eucalyptus Honey, which resembles molasses or Louisiana cane syrup. It is then combined with mustard and served as a delicious sauce for the beef bones.

Eucalyptus Honey varies from light amber to very dark brown, depending on where the eucalyptus is growing. It has a stronger taste then the lighter honeys, but is very pleasing to folks who have a more adventurous palate. This dark honey is perfect for the chillier days of Autumn and Winter.

Ingredients:

1 teaspoon dry mustard
½ teaspoon salt
¼ cup Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon eucalyptus honey
1 tablespoon molasses
1 tablespoon Worcestershire sauce
6-8 whole beef rib bones, cooked

Preparation:

  1. Preheat the oven to 425°F if using cooked ribs, or 450°F if using uncooked ribs.
  2. Combine the dry mustard, salt, Dijon mustard, vinegar, honey, molasses, and Worcestershire sauce in a small bowl. Whisk well.
  3. If your ribs are already cooked, place them on a baking sheet, brush with the barbecue sauce, and cook in the oven for 15 to 20 minutes. Finish them under the broiler for 5 to 7 minutes until crispy.
  4. If your ribs are not cooked, place them in a baking pan, brush with the barbecue sauce, and bake in the oven for 15 minutes. Remove from the oven and reduce the heat to 350°F. Brush the ribs again with the sauce and return to the oven for 20 to 25 minutes longer. Remove the ribs once more and brush with more sauce. Turn the heat to broil and broil for 5 to 7 minutes, until the ribs are crispy (but not burned!!). Serve warm.

 

Pears with Bleu Cheese

pears with blue cheese, toasted pecans, and chestnut honey vinaigrette

Serves 8

I get excited by the proliferation of pears in the market in the winter. I imagine what it would be like to live in Washington or Oregon. And so, though they are not local to me in December, pears are available and abundant and become the foundation for this delicious salad. Sweet, salty, bitter, and sour: All four tastes are in this salad, which makes it a memorable one for your guests.

This recipe uses a Chestnut Honey, which is one of the stronger honeys prized in Tuscany as a local taste. Italians appreciate many more bitter flavors than we do, and it has a big taste explosion for your palate. The color, flavor and smell of Chestnut Honey varies depending on the source of the Chestnut trees. Descriptors go from light and slightly pungent to extremely strong, breathtaking and lingering.

Ingredients:

For the vinaigrette

2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon honey, preferably chestnut honey
¼ cup extra-virgin olive oil
Sea salt
Freshly ground black pepper

For the salad

¼ cup pecan pieces, toasted
4 ripe but firm pears
¼ cup crumbled blue cheese (Maytag)

Preparation:

1.  To make the vinaigrette, combine the orange juice, vinegar, and honey in a small bowl and stir with a wire whisk until well mixed. Drizzle the oil into the bowl in a thin stream, whisking constantly until well blended. This will take 2 to 3 minutes. Season with salt and pepper to taste.

2. To make the salad, toast the pecans in a small dry saucepan for 2 to 3 minutes over medium heat, watching carefully and tossing often so they don’t burn.

3. Cut the pears in half from the stem to the blossom end. Remove the core, and cut each half in half again.

4. Arrange the pear quarters on individual salad plates. Sprinkle with the cheese and toasted pecans and, just before serving, drizzle with the vinaigrette.

 

Easy Tarte Tatin

easy tarte tatin

I love tarte tatin, the inverted apple pastry, but I am not the best baker in the world, as I’m not really patient with careful measuring. Frankly, I am much more comfortable cooking than baking. But this recipe will produce a grand result even if you’re not a serious baker. And if you have any leftovers, they make a great breakfast.

Get the best tart local apples you can find. With that start, you’ll do very well.

Ingredients:

1  sheet frozen puff pastry
½ cup (1 stick) unsalted butter
½ cup honey, preferably eucalyptus or local honey
3 pounds tart apples, peeled, cored, and sliced into wedges
Unbleached all-purpose flour, for the pastry
Ice cream for serving (optional)

Preparation:

1. Following the instructions on the package, thaw the puff pastry. This will take 30 to 45 minutes, depending on the type of pastry. You should be able to unfold it without breaking. Set aside.

2. Melt the butter in a 10-inch cast-iron skillet over medium-low heat. Add the honey. Stir well to blend thoroughly. Carefully arrange the apple wedges in the bottom of the skillet in a decorative pattern, taking special care on the first layer, as it will end up being the top of the tart. Take care, also, to fill in any holes with other apple pieces. Continue to layer the apples until you have used all the apple slices. Since they will shrink as they cook, you want the uncooked apples to be higher than the edges of the skillet, so add more if needed.

3. Cook over medium heat on the stove until the juices bubble up and change from clear to a rich amber color, 15 to 25 minutes, depending on the heat and the consistency of your apples. As they cook, press the apples down with a rubber spatula; once the juices are visible, baste the apples with the juices. Keep an eye on them and don’t allow them to burn. Remove from the heat and allow to cool slightly.

4. Preheat the oven to 475°F.

5. Roll out the thawed pastry on a floured surface, until it is a square that can comfortably fit over the skillet. Lay the puff pastry over the cooked fruit, making sure that the pastry completely covers the apples. Tuck the pastry into the sides of the skillet, sealing in the apples.

6. Bake the pastry-covered skillet in the oven for 20 to 30 minutes, or until the pastry puffs up and turns a golden brown. Remove from the oven and allow to cool completely.

7. Place a serving platter on top of the cooked pastry and, holding tight, flip the skillet over so that the tart comes out of the skillet and ends up on the platter, pastry side down. Remove any of the cooked apples that might have stuck to the skillet and tuck them into the tart as needed.

8. Serve with ice cream, if you like, though it is perfect just as it is.

“Excerpted from The Fresh Honey Cookbook (c) by Laurey Masterton, photography (c) by Johnny Autry, used with permission from Storey Publishing.”

Mix it Up! Non-Traditional Holiday Menu Ideas & Recipes from NYC Top Chefs

InternationalMenu-hero

International Holiday Menus

It’s that time of year again to start planning menus and recipes for the holidays. But instead of just serving traditional turkey or ham,  mashed potatoes and green bean casserole, why not mix it up a little bit and serve your holiday meal with an international flair? I had the opportunity to go behind the scenes and interview several Top Chefs and restaurants in NYC to get some creative ideas for non-traditional holiday menus for the holidays. Whether it have a Spanish, French, Asian, Jewish or Italian twist; here are some great international menu ideas and recipes for a fabulous holiday meal with family and friends that break the norm.

Spanish Holiday Menu – Alex Raij, Executive Chef at Txikito NYC     

Executive Chef Alex Raij from the Spanish restaurant Txikito in NYC always makes a classic, festive dish for the holidays. This Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche) feeds a crowd and references Basque, Catalan and Argentine family holiday traditions that Chef Raij grew up with in Spain. Serve with other traditional Spanish hot and cold tapas such as: Pikillos: roasted Navarran sweet peppers with ajoarriero; Kroketas: crispy creamy croquettes; Boquerón: marinated white anchovy with eggplant and piquillo; Cogollos: butter lettuce, Basque anchovy, and Bonito del Norte and Tutera: gratin of artichoke, Roncal, Jamón.

Canelones de Bakalao
Canelones de Bakalao

Photo Credit: Kristen Hess

Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche)

Executive Chef Alex Raij, Txikito

Serves 6

1 9×9 inch baking dish, preferably earthenware
12 – 4 inch square pieces fresh pasta sheets boiled and shocked in ice water (The Chef recommends cooking longer sheets and then cutting them after they are cooled in ice bath so they are more uniform)

Filling and topping

2.5 pounds cod
2 tablespoons Kosher salt, plus more for seasoning
2 cups olive oil
1.5 cup tomato pulp pref. pomi brand
2 cups Creme fraiche
2 tablespoons  finely chopped chives
50 grams hackleback or other high quality caviar

Preheat oven to 375 degrees.
Salt the cod with the 2 T. kosher salt and let stand 10 minutes.
Rinse and pat dry.
Place the cod in a small pot and cover with olive oil.
Place on medium low heat and poach the cod in the oil until it flakes when prodded
Remove the fish to a mixing bowl to cool.
Pour 1/2 cup of the poaching oil over the cooling cod to cool with it.
Heat remaining oil add the tomato fry the tomato until cooked and a little sweet, season with salt.
Pour the tomato oil mix I the bottom of the baking dish.
Break up the cooled cod and flake it with clean hands.
Whip it up with the oil with a spatula or wooden spoon.
Place 6 pasta sheets side by side and place 1/12 of the filling at the end of each sheet.
Roll away from you and place on the tomato.
Repeat with the rest of the filling and next 6 sheets.
Season the crème fraiche with salt and pour over the caneloni.
Bake at 375 until bubbly.
Sprinkle with chives and top with caviar just before serving.

Serve 2 pieces per person.

Printed with permission of Alex Raij. All rights reserved.

—–

French Holiday Menu – Olivier Quignon, Executive Chef at Bar Boulud

Even as Chef Olivier Quignon of Bar Boulud prepares to celebrate his seventh Christmas in NYC, he hasn’t lost touch with the French holiday traditions of his hometown, the Northern French town of Beauvais. Christmas in the Quignon household, and in the restaurant he helms on behalf of renowned French Chef Daniel Boulud, Bar Boulud, is traditional to a tee, lasting up to six hours and spanning just as many courses. What does a typical French holiday meal entail?

Oysters “Always oysters. We shuck them at lunch and the eating begins.”

Cured or Smoked Fish

Foie Gras “This can be hot, seared, or served as a terrine.”

Hot Fish or Pasta

Poultry

Beef or Game

Cheese “ALWAYS cheese. French people eat cheese at practically every meal. We may sometimes skip dessert, but we never skip cheese.”

Pastry “At Christmas this is often a Bûche de Noel. But my wife is a pastry chef, so there are usually many desserts.”

Tournedos Rossini with Truffles and Foie Gras
Tournedos Rossini with Truffles and Foie Gras

Photo Credit: Kristen Hess

Traditionally, Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême. The dish comprises a tournedos (beef tenderloin) pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. A few slices of black truffle and Madeira demi-glace sauce garnish the dish.

At Bar Boulud New York, ‘Rossini’ is a dish that makes an appearance on the menu every holiday season, and on the tables at many French holiday meals. It is rich in ingredients and flavors, hearty, and the perfect celebration dish. There are several way to prepare Rossini, but Bar Boulud sticks to the traditional preparation—seared beef tenderloin atop a brioche toast, topped with seared foie gras and Madeira-beef jus, served with Pommes Macaire dotted with a celery root puree.

Tournedos Rossini with Truffles and Foie Gras and Pommes Macaire

Executive Chef Olivier Quignon, Bar Boulud

Serves 4

Pommes Macaire

Kosher salt, as needed
4 yellow gold potatoes
Salt and freshly ground white pepper
Black truffle butter or oil
2 egg yolks
Canola oil for frying
½ cup flour

Celery Root Puree

1 small (about 3/4 pound) celery root, peeled
Salt
1 tablespoon butter
1 cup milk
Freshly ground white pepper

To Finish

1 ½ lbs angus beef tenderloin, tied with butchers twine
12 ounces fresh grade A foie gras
6 tablespoons beef jus or demi glace
2 ounces Madeira
1 Tablespoon chopped shallot
4 ¼ thin slices of brioche, cut into 3 ½-inch circles, toasted
8 small light green celery leaves
1 small black winter truffle

For the Pomme Macaire

Preheat the oven to 350°F. Make a bed of salt on an aluminum foil-lined baking sheet and place potatoes on top. Bake potatoes for 45 minutes, or until tender.

Remove from the oven, and when cool enough to handle, cut potatoes in half and scoop the flesh into a bowl. Mash the potato with a fork, season to taste with salt, pepper, and truffle butter (or oil). Stir in the egg yolk to combine.  Press mixture into a bread loaf pan and chill overnight.

Turn the potatoes onto a cutting board and cut into (at least 8) 3 x ½-inch batons. Lightly coat the batons in the flour and shake off excess.

Fill 1/3 of a saucepan with canola oil and heat to 350°F. When ready to serve, fry the potatoes  in batches until golden brown. Strain onto a paper towel-lined tray, sprinkle with salt.

For the Celery Root Puree

Cut the celery root into medium dice. Place the butter in a medium saucepan over medium heat and cook until browned. Add the celery root, milk, and water to cover; bring to a simmer. Cook until tender, about 12 minutes. With a slotted spoon, transfer the celery root to a blender and puree with enough of the cooking liquid to make a smooth puree. Pass through a fine-meshed sieve into a bowl.

When ready to serve, transfer to a small saucepan and stir over medium heat to heat through.

To Finish

Slice the tenderloin into four portions and season on all sides with salt and pepper.

Cut the foie gras into four slices and season on all sides with salt and pepper.

Place a large sauté pan over high heat. Once very hot, sear the foie gras on both sides to brown, about 2 minutes on each side.  Transfer to a platter, cover with foil and set aside.

Reduce the heat to medium and return the pan with the foie gras fat to the heat.  Sear the beef on all sides, about 3-4 minutes each, basting the meat constantly with the fat. Brown the beef on all sides while basting the constantly with the fat in the pan, about 10 minutes, or until the internal temperature reaches 120°F for medium rare.  Transfer the beef to the platter with the foie gras, cover, and rest in a warm place.

Add the shallots to the same pan over medium low heat, and cook, stirring until translucent. Add the Madeira and simmer to reduce by 2/3. Stir in the beef jus and adjust seasoning with salt and pepper if needed.

For each serving, place a brioche toast on a plate and top with a portion of beef. Top the beef with a piece of roasted foie gras, and shavings of black truffle. Place two pommes macaire next to the beef and top each with a spoonful of celery puree. Garnish puree with two celery leaves.  Spoon the sauce from the pan around and serve.

—–

Asian Holiday Menu – Hung Huynh, Executive Chef at Catch Restaurant NYC       

Whole Roasted Branzino is a favorite recipe of Chef Hung Huynh of Catch NYC for the holidays. It’s simple, delicious and easy to make and great for feeding a crowd. Chef Hung also recommends adding some miso, ginger, soy and lemongrass to the seasonings to amp up the Asian flavors in this beautiful seafood holiday dish. His Asian inspired holiday menu includes:

Roasted Whole Branzino

Sautéed Green beans with EVOO and Soy Sauce

White or Brown Steamed Rice

Miso Soup

Fresh fruit

Roasted Whole Branzino
Roasted Whole Branzino

Photo Credit: Kristen Hess

Roasted Whole Branzino

Executive Chef Hung Huynh

Serves 2-4 people

Ingredients:

1.5 to 2 pound Branzino
1 tablespoon of Aged Balsamic

Seasoning Rub:

1 tablespoon of salt
1 teaspoon of ground black pepper
1 teaspoon of picked chopped thyme
3 cloves of minced garlic
3 tablespoons of olive oil
Zest of one lemon
Zest of one lime

Directions:

Before cooking, the Branzino must be scaled, gutted and scored.
Combine all the seasoning rub ingredients.
Rub entire fish with seasoning including the cavity, distributing evenly.
Make sure that the entire fish is covered in the rub.
Take a half sheet pan and roast at 450 degrees for about 15 minutes.
Reserve the remaining olive oil in the sheet pan.
Place the fish on a platter and drizzle with the reserved olive oil and aged balsamic vinegar.

—–

Jewish Holiday Menu – Zach Kutsher, Proprietor, Kutsher’s Tribeca

Zach Kutsher, Chef and Owner of Kutsher’s Tribeca, always serves Latkes for the Hanukkah holiday. These crispy potato latkes are a traditional Jewish dish made of grated potatoes, onion, eggs and matzo meal, shaped into round potato pancakes and fried to a crispy golden brown. The traditional way to serve them is with a spoonful of sour cream, but Zach likes to also add ½ ounce of caviar (salmon roe, paddlefish caviar and wasabi flying fish roe) to the latkes to give them a special holiday touch. Some other fun ideas that Chef Zach does to dress up the latkes are to use some non-traditional savory toppings such as:

Peking Duck with Cucumber, Scallions and Sesame Hoisin

Wild Hen of the Woods Mushrooms and Herbed Ricotta

Gravlax and Dilled Creme Fraiche

Pastrami Reuben (pastrami, sauerkraut, emmentaler and thousand island dressing)

VLT – Veal Bacon, Lettuce and Tomato

To make it a complete Jewish holiday menu, serve the latkes with: Chopped Duck and Chicken Liver, Seasonal Pickles, Golden and Red Beet Salad with Lemon Ricotta, Arugula and Pecans, Turkey or Brisket with Challah Chestnut Stuffing, Cheesy Spaetzle Kugel, Brussels Sprouts and Pumpkin Shlishkas with Amaretto Matzo and Sage Brown Butter and Babka Sticky Buns for dessert.

Crispy Potato Latkes
Crispy Potato Latkes

Photo Credit: Kutsher’s Tribeca

Potato Latkes Recipe

Zach Kutsher, Kutsher’s Tribeca

Ingredients:

1 pound potatoes
1 egg
1 egg yolk
6 ounces onion
3/4 ounces matzo meal
1/2 teaspoons salt
1/2 teaspoons lemon juice

Preparation:

Grate onion on the fine side of a cheese grater and then line a strainer with some paper towels and let drain in sink as dry as possible.

Mix egg, yolk, matzo meal, salt, lemon juice, and drained onion together, set aside.

Julienne the potatoes (cut into thin small matchsticks) or grate on the large side of cheese grater, and periodically put the potato in the egg mix to prevent browning. Do not wash potato after it is cut.

Mix all together, fry in schmaltz (rendered/clarified chicken or goose fat – or you can substitute canola oil)

Take one handful of mix, twisted in the palm of your hand like you would spaghetti on a fork, till golden brown and crispy, then flip.

Finish in oven if necessary.

Season with salt and pepper to taste.

—–

Italian Holiday Menu – Gabe Thompson, Executive Chef of Epicurean Group (dell’anima, L’Artusi, L’Apicio, and Anfora)

Grilled Pork Chop
Grilled Pork Chop

Photo Credit: Epicurean Group

Chef Thompson, Executive Chef of the Epicurean Group in NYC loves creating special menus for the holidays. It is all about the food, flavors and family. His menu below puts his crave-able Italian twist on some fall favorites to make for a classic holiday menu!

Roasted Acorn Squash Salad– radicchio, agrodolce raisins, pecans, fiore sardo (aged Sheeps milk cheese)

Orecchiette — turkey sausage, sage, sweet potato

Grilled Pork Chop — roasted vegetable and chestnut panzanella, pork sugo

Warm Cranberry-pumpkin Budino – served with apple cider sauce

—–

Roasted Acorn Squash Salad Recipe

Executive Chef Gabe Thompson, Epicurean Group

Serves 4-6

2 acorn squash (1 ½ pounds)
¼ cup extra virgin olive oil
Kosher salt
2 tablespoons butter
8 sage leaves
2 tablespoons maple syrup

Preheat oven to 350 degrees. Cut each squash into 8-9 wedges, each wedge about 1 inch thick. Remove and discard seeds. In a large bowl, toss the squash wedges together with 2 tablespoons olive oil and season generously with salt.

Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, and 1 teaspoon of butter. As soon as the butter melts, add half of the squash to the pan, arranging the pieces so that they are cut-side down. Sprinkle half of the sage over the squash. Cook undisturbed until it is golden brown on one side, about 2-3 minutes. Turn each squash piece over and cook for another 2-3 minutes until golden brown on the other side. Remove squash from the pan and place on a half sheet tray or cookie sheet. Repeat this process with remaining olive oil, butter, squash and sage leaves.

Drizzle maple syrup over the squash segments. Place in the oven and bake until each piece of squash is easily pierced with a fork, about 25-30 minutes. Remove and set aside.

—–

 

Baby Asparagus, Garlic & Three-Cheese Tart

Baby Asparagus, Garlic & 3-CheeseTart

Whenever the holidays roll around, I love to bake and experiment with luscious pies and savory tarts. Puff pastry is such an easy way to make appetizers fit for a crowd, especially when you buy it pre-made from the grocery store. (I especially like Dufour brand which I get from Whole Foods and Fairway stores in NYC, it’s super flaky and buttery and light.) You simply roll them out on to a floured surface or a non-stick silicone baking mat (try Silpat), score the edges and prick a few holes in it and pre-bake it for about 15 minutes.  Then, you can top it with any sweet or savory topping you like and bake it into a buttery, crispy delightful tart (or cut the pastry into smaller rounds with a biscuit cutter) to feed a crowd for brunch or a holiday appetizer.

Asparagus-Garlic-3Cheese-Tart2

I decided to top this one with some sauteed baby asparagus and garlic with red chile flakes along with three creamy melty cheeses: ricotta, gruyere and parmesan and a hint of lemon zest. All you gotta do is create your masterpiece, pop it in the oven and cut it into squares and you’ve got a crowd-pleaser waiting to happen and a party in your mouth. If you’re not a big asparagus fan, try experimenting with some other veggies: broccoli, mushrooms, brussels sprouts, butternut squash, spinach – whatever you fancy, and play with other cheeses, as long as they are good for melting such as Monterey Jack, Brie, Gorgonzola or Mozzarella. The ricotta base I wouldn’t substitute though – it gives it a creamy layer of flavor and texture that’s just too good to give up and protects the pastry base from getting soggy from the vegetables and cheese. Throw some cooked bacon, ham or prosciutto on it too if you really want to add some savory flavor. And if you want to go the extra mile and make your own pastry dough, go for it – but it takes a lot longer and a little more elbow grease to get it perfect. Happy Holidays!

Baby Asparagus, Garlic & Three-Cheese Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Ingredients

  • 1 puff pastry sheet (pre-made frozen or homemade)
  • 1 bunch of baby asparagus, washed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1/2 tablespoon red pepper flakes
  • 1 container ricotta cheese
  • 1 egg, whisked
  • 1 cup Parmesan cheese, shredded and divided
  • 1 tablespoon fresh thyme
  • 1 tablespoon lemon zest
  • Sea salt and fresh ground black pepper, to taste
  • 1 cup Gruyere cheese, shredded

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat olive oil over medium heat and saute asparagus spears with the shallots for about 5-7 minutes until they get soft. Add minced garlic and red pepper flakes and saute for another 1-2 minutes. Remove pan from heat and set aside.
  3. In a large mixing bowl, add ricotta, whisked egg, half of the Parmesan cheese, thyme, lemon zest, sea salt and pepper.
  4. Roll out pastry sheet into a 16"x10" rectangle on to a Silpat (silicone baking mat) or parchment paper. Score around the edges 1 inch border and prick the base of the pastry with a fork in several places. Bake the pastry in oven for 15 minutes. Remove from oven and let cool for a few minutes before adding toppings.
  5. Spread the ricotta and cheese mixture over the base of the puff pastry evenly. Top with sauteed asparagus, shallots and garlic, laying out asparagus spears in a flat row across the pastry.
  6. Sprinkle over the top the shredded Gruyere cheese and the rest of the Parmesan cheese. Sprinkle additional fresh thyme if desired.
  7. Place the tart (on the Silpat or parchment paper base) on a rectangle baking sheet into the oven and bake for 20-25 minutes until pastry is crisp and golden brown and the cheese on top is bubbly.
  8. Remove from oven and let cool for about 5-10 minutes. Cut tart into squares and serve.

Notes

Delicious for a holiday brunch or appetizer (you can always cut tart into bite size pieces to feed a crowd). Serve with a crisp white wine such as Pinot Grigio or Chenin Blanc.

https://www.theartfulgourmet.com/2013/11/asparagus-three-cheese-tart/

asparagus-tart3

Holiday Giveaway with Tate’s Bake Shop from Southampton :: Recipes from ‘Baking for Friends’ Cookbook

Tate's Bake Shop Baking with Friends Cookbook
'Baking for Friends' Cookbook by Kathleen King, Tate's Bake Shop
‘Baking for Friends’ Cookbook by Kathleen King, Tate’s Bake Shop

If you haven’t heard of Tate’s Bake Shop before or experienced their amazing line of desserts and cookies and baked goods, well you absolutely need to. I remember the first time I tried some of their chocolate chip cookies (the ones on the cover of their cookbook), I almost died and went to heaven. They’re light, crispy and thin, and filled with loads of gooey chocolate chips that melt in your mouth for days. They are still my favorite chocolate chip cookies (other than mine, of course), and I can’t resist them any time I spot them at the store.

Kathleen King, Chef and Author
Kathleen King, Chef and Author

Author Kathleen King is the creator and owner of the nationally acclaimed Tate’s Bake Shop in the Hamptons, known for her delicious baked goods made with wholesome yet elegant ingredients.

BAKING FOR FRIENDS is a gorgeous cookbook with over 120 scrumptious recipes and mouthwatering photos.With the holidays just around the corner, this is the perfect cookbook to read for all your holiday baking. The book features recipes that are perfect for both special occasions and everyday baking. Chapters include Scones & Shortcakes; Pies, Tarts & Crisps; Tea Loaves & Quick Bread; Party Cakes & Cupcakes; and Cookies. The book also offers delectable, taste-tested recipes for readers with dietary restrictions, including gluten-free, low-fat, vegan, and nut-free. Each chapter also features Kathleen’s innovative baking tips and tricks, designed to help save precious time and energy in the kitchen.

Holiday Cookie and Bar Tower Giveaway! (a $48 value) 

Holiday Cookie and Bars Tower
Holiday Cookie and Bars Tower

**THIS GIVEAWAY HAS ENDED. CONGRATULATIONS TO TERI TROCKWOOD, THE WINNER OF THE TATE’S BAKE SHOP HOLIDAY COOKIE AND BARS TOWER! (Teri, please send me your shipping address so I can get this prize out to you this week!) ENJOY!**

Just to celebrate the holidays, I’ve teamed up with Tate’s Bake Shop who is giving away one of their Holiday Cookie and Bar Towers (a $48 value)! It includes three 7-oz boxes of cookies – one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. It also includes two rich and buttery raspberry bars, two chocolate chip and walnut-loaded blondies, and two rich, dense and fudgy plain brownies. Each 7-oz box contains approximately 12 cookies, and the bars are a generous size..and all wrapped in pretty holiday packaging!
HOW TO ENTER THE GIVEAWAY
All you have to do to enter for a chance to win is tell me your favorite holiday dessert in the comments section below for one (1) entry.
For extra chances to win, follow/like me on all or one of my social hangoutstwitterfacebookpinterestgoogle +, and/or sign up for my monthly newsletter (see box at the top of this page), and tell me that you did at the end of this post. You have to be connected to Facebook to enter comments on this post. If you don’t have a Facebook profile, just send me an email for your entries at kristen (at) theartfulgourmet (dot) com.
The giveaway begins on Saturday Dec 1st and ends on Sunday December 12 at midnight EST, where one person will be picked by random from the comments below. Don’t forget to tell your friends about the giveaway by sharing this page at the end of the post and letting me know in the comments below for extra entries!

Good luck!

A Few Holiday Recipes from the Cookbook

Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies
Chocolate Thumb Print Cookies

Yield: Makes about 6 ½ dozen cookies.

Thumbprint cookies are traditionally flavored with vanilla and filled with fruit jam, but these are chocolate cookies stuffed with more chocolate! They will be a welcome treat on your holiday cookie platter, and they are a perfect hostess gift.

Ingredients

  • Cookies
  • 2 ounces unsweetened chocolate, finely chopped
  • 2 cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • ½ pound (2 sticks) salted butter, at room temperature
  • ½ cup granulated sugar
  • 1/3 cup firmly packed dark brown sugar
  • 2 large eggs, separated, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups finely chopped pecans
  • Filling
  • 8 ounces semisweet chocolate, finely chopped
  • 2 teaspoons vegetable oil

Instructions

  1. To make the cookies: Heat the chocolate in a microwave-safe medium bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid, but still fluid.
  2. In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the egg yolks, followed by the tepid chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Divide the dough in half and shape each half into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 2 hours.
  3. Position the oven racks in the top third and center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
  4. Using a heaping teaspoon for each, roll the dough into 78 marble-sized balls, putting them in a baking pan or platter. (If you wish, you can cover the balls with plastic wrap and refrigerate for up to 2 days.) Beat the egg whites in a small bowl until foamy. One at a time, dip each ball in the whites, roll in the pecans, and arrange 1 ½ inches apart on the prepared baking sheets. Refrigerate the remaining balls until ready to bake. Using your thumb (or, if you have long fingernails, the end of a wooden spoon), press an indentation into the center of each cookie.
  5. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies look set, about 10 minutes. Remove the baking sheets from the oven, and, using your thumb (or the end of the wooden spoon), reform the center indentation in each cookie. Return to the oven and continue baking until the cookies are crisp, about 10 minutes more. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining balls, egg whites, and pecans, on cooled baking sheets.
  6. To make the filling: Heat the chocolate and oil together in a microwave-safe bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid but still fluid.
  7. Using a teaspoon, fill the indentations with the chocolate mixture. Let stand until the chocolate sets (you can refrigerate them to speed things up).

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 116-118.

https://www.theartfulgourmet.com/2012/12/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/
Fig Cake
Fig Cake

Hakan's Fresh Fig Cake

Yield: 12 to 16 servings.

Monday through Friday, my friend Hakan Ciling designs for the textile and fashion industries. On the weekend, he is an equally talented baker, as this moist, fruit studded cake shows. If you are serving it for an evening dessert, top it with shipped cream flavored with ground cinnamon or nutmeg.

Ingredients

  • Softened butter and all-purpose flour for the pan
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 ¾ cups sugar
  • 1 ¼ cups vegetable or grapeseed oil
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup very coarsely chopped walnuts
  • 1 cup dried cranberries
  • 1 cup pitted dates or dried plums (prunes), cut in half
  • 1 cup golden or dark raisins
  • 12 ripe figs, tips trimmed and cut lengthwise into quarters (about 1 ½ cups)

Instructions

  1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9-inch tube pan with a removeable bottom (such as angel food cake pan) and tap out the excess flour.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the sugar and oil with an electric mixer set on high speed until the mixture is very pale, about 5 minutes. One at a time, beat in the eggs, followed by vanilla, scraping down the sides of the bowl as needed. Fold in the walnuts, cranberries, dates and raisins. The batter will be very thick.
  3. Spread half of the batter in the prepared pan. Arrange half of the figs in a ring in the pan, pressing them lightly into the batter. Repeat with the remaining batter and figs.
  4. Bake until a long bamboo skewer inserted in the center of the cake comes out clean, about 1 ¼ hours. Let cool in the pan on a wire cooling rack for 15 minutes. Run a knife around the inside of the pan and the tube and lift out the insert. Invert the cake onto the rack, unmold and let cool completely.

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 56-57.

https://www.theartfulgourmet.com/2012/12/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/

Blackberry Galette
Blackberry Galette

Blackberry Galette

Yield: Serves 4 to 6.

When all the local farm stands are stocked with big baskets of berries, I can't resist buying them. I love the way blackberries cook up and hold their shape, with their sweet/tart taste. And the blackberries against the yellow hue of the cornmeal in the crust make a beautiful presentation. Serve this the day it's made, with fresh whipped cream or ice cream - it's lovely on its own too!

Ingredients

  • DOUGH
  • 1 cup unbleached all-purpose flour, plus more for rolling the dough
  • 1/2 cup fine yellow cornmeal (not coarse or polenta)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) cold salted butter, cut into pieces
  • 1 large egg yolk
  • 2 tablespoons cold water
  • FILLING
  • 1 teaspoon unbleached all-purpose flour
  • 2 cups fresh blackberries
  • 3 tablespoons sugar
  • 1 tablespoon cold salted butter, cut into small pieces
  • 1 tablespoon sugar for sprinkling (optional)

Instructions

  1. To make the dough:
  2. In a medium bowl, mix together the flour, cornmeal, sugar and salt. Work in the butter with a pastry blender, 2 knives, or your fingertips until the mixture resembles coarse meal with small pea-sized pieces of butter. In a small bowl, mix together the egg yolk and water. Add to the flour mixture and stir gently with a fork until the mixture is moist enough to hold together.
  3. Gather the dough into a thick disk. Wrap in plastic wrap and refrigerate until chilled but not hard, at least 30 minutes, or up to 2 hours. (The dough can be refrigerated for up to 2 days, but let it stand for 15 minutes before rolling out. It can also be frozen for up to 1 month.)
  4. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
  5. On a ligthly floured work surface, roll out the dough into a 10-inch round about 1/8 inch thick. Fold the dough in half, and then reopen on the prepared baking sheet. The dough cracks easily, but just press it back together if it does and don't worry, as the look of the dessert is very rustic.
  6. For the filling:
  7. Sprinkle 1 teaspoon of flour over the dough leaving a 2-inch border all around. Spread the berries over the floured section of the dough. Sprinkle them with the sugar and dot with butter. Fold the uncovered dough up over fruit, pleating it as necessary. If the dough cracks, not to worry - just seal the tears. If you wish, brush the edges of the dough with a pastry brush dipped in water and sprinkle with the tablespoon of sugar.
  8. Bake until the crust starts to brown a bit and the fruit bubbles, about 40 minutes. Let the galette cool on the baking sheet. Transfer the galette to a serving platter with a wide spatula or pick up the baking mat and slide it off onto the platter.

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 92-94.

https://www.theartfulgourmet.com/2012/12/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/

 

Tate’s Bake Shop also has some holiday exclusives (see below) which are super delicious and seasonal, available for purchase online and at the Southampton store location.

Gingerbread Cookies

 

Disclosure: All opinions expressed here are my own and for participating in Tate’s Bake Shop Holiday Giveaway Promotion, I received a copy of their new cookbook “Baking with Friends”.

 

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust
Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Thanksgiving is my favorite holiday of the year – if only for the food! Of course, I am so thankful for my amazing friends and family, for doing a job that I love and am passionate about, and for living in a city full of life and new things to discover every day. It’s also a time for traditions, like pumpkin pie, turkey and stuffing and all the dressings to go with it.

This year for Thanksgiving I decided to make a Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust – to mix up tradition a little bit from the Pumpkin and Apple pies we always have on our table. Folks, hold on to your seats (or forks!)

The crust is made from an oatmeal cookie mixture crumbled with chopped pecans, butter and brown sugar. The pie filling is a luscious creamy custard filling made of sugar, brown sugar, cream, egg yolks, extra vanilla and a shot of bourbon – and just for a fun, a few more chopped pecans for some texture. It bakes into a lovely crumbly crust filled with a delicious creamy caramel-y filling like you have never tasted before. It reminds me of creme brulee inside an oatmeal cookie with a kick of bourbon to warm up your insides – not such a bad thing, and come to think of it, something to be VERY thankful for. One bite, and you’ll be hooked too. Don’t say I didn’t warn you!

Have a wonderful and blessed Thanksgiving! (Now let the eating and thanks begin!)

—–

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Mix the sugars and butter
Mix the sugars and butter
Add the egg, beat until fluffy
Add the egg, beat until fluffy
Add oats, flour, baking powder and soda, salt and beat until blended
Add oats, flour, baking powder and soda, salt and beat until blended
Spread oat mixture onto baking pan
Spread oat mixture onto baking pan
Bake oat mixture at 350 until golden brown about 15 mins
Bake oat mixture at 350 until golden brown about 15 mins
Break up oat cookie into chunks
Break up oat cookie into chunks
Crumble oat cookie into fine crumbs
Crumble oat cookie into fine crumbs
Add pecans, butter and brown sugar to cookie crumbles and press into 9" pie dish
Add pecans, butter and brown sugar to cookie crumbles and press into 9″ pie dish
Place pie dish with crust on rimmed baking sheet
Place pie dish with crust on rimmed baking sheet
Whisk sugars, bourbon, salt and melted butter in medium bowl
Whisk sugars, bourbon, salt and melted butter in medium bowl
Add cream, egg yolks and vanilla; whisk until blended well. Add chopped pecans.
Add cream, egg yolks and vanilla; whisk until blended well. Add chopped pecans.
Pour filling in crust; bake 30 minutes at 350. Reduce heat to 325; bake 20 mins more. Cool 2 hours and chill overnight.
Pour filling in crust; bake 30 minutes at 350. Reduce heat to 325; bake 20 mins more. Cool 2 hours and chill overnight.
Top with sifted powdered sugar. Serve chilled.
Top with sifted powdered sugar. Serve chilled.

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Prep Time: 50 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours

Serving Size: 6-8

Ingredients

  • OAT PECAN COOKIE CRUST
  • Nonstick baking spray
  • 1 stick plus 1 tablespoon unsalted butter
  • 5 1/2 tablespoons brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 cup chopped pecans
  • CREAM PIE FILLING
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 2 teaspoons vanilla
  • 1 tablespoon bourbon whiskey
  • 1/8 cup chopped pecans
  • Powdered sugar, for dusting

Instructions

  1. OAT PECAN COOKIE CRUST
  2. Preheat oven to 350. Coat a rectangular metal baking pan (13x9x2 inch) with nonstick spray.
  3. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Beat mixture with electric mixture until light and fluffy, scraping down sides of bowl, about 2 minutes.
  4. Add egg; beat until fluffy. Add oats, flour, baking powder, baking soda, and salt; beat until well blended.
  5. Spread oat cookie mixture onto baking pan and press into an even layer. Bake until light golden brown, about 15 minutes. Transfer baking pan to a cooling rack and let cool completely.
  6. Once cooled, break up cookie in pan and crumble into a fine mixture.
  7. Add cookie crumbles to a large mixing bowl and add 3 tablespoons butter and 1 1/2 tablespoons brown sugar and chopped pecans, mix well and transfer cookie mixture to a 9 inch glass pie dish.
  8. Spread cookie mixture evenly into pie dish up to the sides and place on a rimmed baking sheet.
  9. CREAM PIE FILLING
  10. Whisk both sugars, salt together in a medium mixing bowl. Add melted butter and whisk until blended.
  11. Add cream, egg yolks, vanilla, bourbon and chopped pecans and whisk until well blended.
  12. Pour cream pie filing into cookie crust and bake pie for 30 minutes until filling gets bubbly.
  13. Reduce oven to 325 and bake for an additional 20 minutes.
  14. Cool pie for about 2 hours on a cooling rack.
  15. Chill uncovered or loosely tented with foil in the refrigerator overnight.
  16. Sift powdered sugar over the top of the pie. Cut pie into wedges and serve chilled.
  17. Garnish with some bourbon infused whipped cream, if desired.
https://www.theartfulgourmet.com/2012/11/bourbon-vanilla-cream-pie-with-oatmeal-pecan-cookie-crust/

My Favorite Roasted Squash Recipes

I don’t know about you, but one of my favorite Fall veggies to make is Squash. I absolutely love the buttery, savory smell of it roasting in the oven and it’s so easy to make.

There are plenty of different varieties of Squash, but one of the most popular ones to make for the holidays is Butternut Squash, which has a sweet, creamy, buttery flesh. Other popular Squash varieties include Kabocha, Acorn, Spaghetti, Long Neck and Cheddar Cheese squash. There are different ways to prepare squash but the easiest and most flavorful way is by roasting it in the oven on a sheet pan for about 30 minutes to an hour. Simply cut the squash in half (or peel and cut into medium chunks or slices), scoop out the seeds and fibrous flesh and drizzle with olive oil or butter, some fresh cracked pepper and sea salt, and sprinkle on some brown sugar or drizzle with honey or maple syrup for a luscious, buttery, sweet and savory dish.

You can also sprinkle on some fresh herbs (parsley, sage, thyme, chives, tarragon) and garlic or add a dash of cayenne or cinnamon, nutmeg and cloves for some spicy layers of flavor. Some ideas for the squash leftovers are to add the roasted squash to Macaroni and Cheese, Wild Rice or Orzo, or make a healthy salad by adding it to some spinach, chard or kale, apples, some toasted walnuts or pecans, cranberries or pomegranate seeds, tossed in a light herb vinaigrette dressing. However you make it, it’s simply delicious; and perfect as a Thanksgiving side or Fall vegetarian side dish.

Check out the different types of squash on Saveur.com website and enjoy my favorite squash recipes below!

Roasted Butternut Squash with Brown Sugar Butter and Herbs
Roasted Butternut Squash with Brown Sugar Butter and Herbs

Roasted Butternut Squash with Brown Sugar Butter and Herbs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 1 butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 teaspoon nutmeg
  • 1 tablespoon sea salt (Pink Himalayan or Fleur de Sel)
  • Freshly ground black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon Fines Herbes (parsley, chervil, tarragon, chives)

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cut the squash in half cross-wise and remove top and bottom stems. Scrape out all the seeds and fibers inside; discard. Peel the squash and cut into 1-inch chunks.
  3. Place squash on a large baking sheet, and drizzle with olive oil. Dot with small chunks of butter and sprinkle nutmeg, salt and pepper, brown sugar and herbs over squash. Mix together and place sheet in preheated oven.
  4. Bake for about 15 minutes, stir the squash around the pan. Bake for another 15 minutes and remove from oven.
https://www.theartfulgourmet.com/2012/11/my-favorite-roasted-squash-recipes/

Roasted Acorn Squash with Cayenne Maple Syrup
Roasted Acorn Squash with Cayenne Maple Syrup

Roasted Acorn Squash with Cayenne Maple Syrup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4

Ingredients

  • 2 acorn squash
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons unsalted butter, cut into small cubes
  • Sea salt and freshly ground black pepper (to taste)
  • 1 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 2 tablespoons maple syrup

Instructions

  1. Heat oven to 400F. Cut the squash in half with a large knife and scoop out the seeds and insides with a large spoon; discard.
  2. Place squash halves on a rimmed baking sheet. Drizzle with olive oil and rub on both sides of squash. Dot squash with butter and season with salt and pepper, cayenne pepper, and brown sugar. Drizzle maple syrup over the squash. Add some water to the bottom of the baking sheet (about an inch) and place in oven.
  3. Roast squash for 45 minutes to an hour, until flesh is soft and caramelized. (You may want to check on the squash half way through and brush some of the butter and syrup over the tops of the squash as it's baking to keep it from drying out.)
https://www.theartfulgourmet.com/2012/11/my-favorite-roasted-squash-recipes/

Roasted Spaghetti Squash with Toasted Pinenuts, Sage and Parmesan
Roasted Spaghetti Squash with Toasted Pinenuts, Sage and Parmesan

Roasted Spaghetti Squash with Pine Nuts, Sage and Parmesan

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 4

Ingredients

  • 1 small spaghetti squash (about 2-3 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • 6-8 sage leaves
  • 1/2 cup pine nuts
  • 1/2 teaspoon sea salt (or to taste)
  • Fresh ground black pepper (to taste)
  • 1/4 cup shredded parmesan cheese

Instructions

  1. Preheat oven to 375F.
  2. Pierce squash all over with a knife and roast spaghetti squash for 1 hour. When squash pierces easily with a knife, remove from oven; let cool for 10-15 minutes.
  3. Cut squash in half lengthwise, remove and discard seeds. Use a large fork to scrape the squash into long 'spaghetti-like' strands.
  4. Toast the pine nuts in a sauté pan over medium heat until golden for about 5 minutes. After the nuts are toasted, remove them from the pan and add the olive oil, a tablespoon of butter, and sage leaves. Sauté mixture until the sage leaves are crispy. Add the minced garlic and saute for another minute.
  5. Crush the sage leaves in the garlic oil mixture, and then pour it over the warmed squash. Add the additional tablespoon of butter, salt and pepper and top with toasted pine nuts and shredded parmesan cheese.
https://www.theartfulgourmet.com/2012/11/my-favorite-roasted-squash-recipes/

—–

Other Squash Recipes you may enjoy:

The Kitchn’s 10 ways to eat an Acorn Squash

Cooking Light Butternut Squash Recipes

Taste of Home Spaghetti Squash Recipes

Food 52 Butternut Squash Recipe Contest

Brown Eyed Baker’s Butternut Squash and Bacon Mac & Cheese

 

A Dose of Southern Comfort & Down-Home Recipes :: Part 1

Southern Porch
Southern Porch

I recently took a cooking class at ICE that was all about Southern Cooking. In the spirit of the Kentucky Derby, I wanted share some of the awesome down-home Southern food we made. These are classic Southern recipes you’d find on the Sunday “Supper” table with a large group of friends and family, that scream the words “Southern Comfort” all around. Think Deviled Eggs, Fried Chicken, Collard Greens, Cornbread, Coca-Cola Cake, Fried-Green Tomatoes, Fried Fruit Pies, BBQ Ribs, Biscuits and Sausage Gravy, Sweet Tea, Mint Juleps – savory, homey, sweet, hearty, comforting and yes, FILLING. I guess that’s why they call it ‘comfort food’ because once your done eating and your belly is full, all you really wanna do is take a big NAP (on a nice big hammock on the front porch – Yes Ma’am).

Mississippi
Mississippi

I had my first real taste of true Southern food when I visited Meridian, Missippippi with one of my best friends and her family back in high school. We rode in the back of a station wagon from Upstate NY to Mississippi in the sweltering heat for about 20 hours, and when we arrived I thought I had reached the equator – or HELL for that matter. I wasn’t there for even 2 hours before I got attacked by a swarm of tiny red ants when we visited her Grandfather’s farm house that first day, and almost passed out on the beach after laying out for 5 minutes it was so hot down there. But after a big glass of ice cold homemade sweet tea, some Biscuits and Gravy, a crunchy delicious piece of her Grandmother’s Fried Chicken and a plate of Fried Okra – all the hellfire deceased instantly. (Well at least for the moment!)

University of South Carolina
University of South Carolina

My second experience tasting Southern food was in Columbia, South Carolina when I went to USC for a few semesters and ended up transferring there because I was so charmed by this unique Southern town. I’ll never forget the game day tailgating parties full of glorious southern banquets (and Bourbon!) that took up the entire parking lot across from the football stadium and lasted all day until we passed out from the heat, or the food (or most likely the Jack and Coke’s we had in our water bottles that we snuck into the game with!)

South Carolina Memories
South Carolina Memories

There was also the local street vendor in Five Points (where all the bars and restaurants are on campus) who walked around selling spicy boiled peanuts to all the crazy drunk kids going in and out of all the bars staggering home to their dorm rooms. If you take a drive down to South Carolina, you can’t miss the huge giant peach water tower in Gaffney on the way down (or the massive retail outlet there!). Peaches are lovely. Peaches are everywhere down South. Peach pie, peach fritters, peach cobbler, peach tarts, peach salads, peach jam….ok, now I’m getting hungry.

Charleston SC
Charleston SC

We took roadtrips to Charleston, SC and experienced the low-country cuisine like Shrimp and Gravy, Red Beans and Rice or Frogmore Stew (a South Carolina specialty made with shrimp, corn, new potatoes and sausage). The downtown Sunday market is filled with fresh fruits and vegetables, handmade baskets, art, crafts and great southern and low-country food. If you’ve never been to this town before, you MUST make a trip – the architecture, the Sunday markets, the seafood, cobbled streets, southern hospitality and warm breezes off the ocean will charm the pants right off of you.

Destin, FL
Destin, FL

Our Spring Breaks had to be semi-close by because none of us could afford to fly anywhere, so we hopped in our e-roller scooters and took roadtrips to nearby towns like Savannah, GA or to the beach in the Florida panhandle (otherwise known as the Redneck Riveria – Destin, Panama City Beach, Pensacola) and ate spicy boiled Crawfish – “sucking heads and pinching tails”, while slugging down a good ice cold Budweiser or two.

Atlanta
Atlanta

Then, I moved to Atlanta after I graduated from college (swayed by a great friend of mine that I met at the University of SC) and unexpectedly stayed there for 12 years – and that’s where I really learned how to cook and love Southern food. There was something about the flowery, green smell in the air down in Georgia, and the charming friendliness of the people – a realness and down-to-earth manner that made me feel like I belonged in this strange Southern universe (even if I was just a damn Yankee that moved down South to get away from Mom and Dad after college).

Georgia Southern Food
Georgia Southern Food

Fried Chicken and Waffles, BBQ, more peaches (every street in Atlanta is named “Peachtree”), trips to the Dillard House in the Georgia mountains, day trips and weekends at the lake – I couldn’t get enough of this place. We grilled out almost every weekend on the deck or at the lake with our friends (and made awesome steaks and burgers with Dale’s Seasoning which are Ah-mazing).

Southern BBQ
Southern BBQ

My ex was from Alabama and Texas, so you can only imagine the Southern food and hospitality that I was exposed to. We ate the best BBQ south of the Mason-Dixon line in Selma, Alabama at a little truck stop called Lannie’s Barbeque, that served hot fresh bbq pork sandwiches on toasted buns with homemade cole slaw, southern green beans and a side of cornbread with extra sauce for mopping. There was never a trip to Selma without a stop here. Or a mandatory trip to Dreamland BBQ for a whopping plate of messy delicious ribs in Tuscaloosa for Alabama ‘Game Day‘. Roll Tide! (I was always still a diehard Gamecock fan though, even if Alabama kicked our ass).

Alabama Fried Catfish & Grilled Corn
Alabama Fried Catfish & Grilled Corn

His Mom was an amazing cook too, and every holiday we would go to their “camphouse” in the woods. The men would go deer and bird hunting for the day, and the women would stay home and prep for the big mid-day feast: slow-cooked collard greens with smoked ham, deep-fried turkey, slow-roasted pork butt, fried okra, skillet baked cornbread with jalapenos and cheddar, pecan pie, homemade flaky buttery biscuits, sweet tea, and the list goes on. On Friday nights we always went to “Mac’s Fish Camp” on the Alabama River (which tragically burned down in 2007 and is no longer around). We ate the best cornmeal-crusted fried catfish that would blow your mind – whole, right off the bones, served with fresh corn on the cob, cole slaw and hushpuppies. Even on the sweltering dog-days of Summer like they have down South, there’s something about the savory, buttery, comfort food down there that makes you feel right at home.

A Southern Feast
A Southern Feast

True Southern food and hospitality is all about eating and sharing big homemade meals with large groups of friends and family. My cooking class was almost 5 hours long and we made so much food you could feed a small Confederate Army. Thus, this post only has half of the food we made for our Southern feast that day so I’m making this Part 1. The recipes below include: Classic Deviled Eggs, Country Smoked Ham with Red-Eye Gravy, Southern Collard Greens, Cornbread, Coca-Cola Cake and of course, some homemade Southern Sweet Tea to wash it all down with. Stay tuned for Part 2 later this week for some more down-home, get-in-my-belly, authentic Southern Comfort food. Don’t worry, you’ll have plenty of time to take a nice, long nap on the hammock between now and then…

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Deviled Eggs

deviled eggs
Deviled Eggs

6 hard-cooked eggs (1 week old eggs are easier to peel than super fresh eggs)
1 to 1 1/2 tablespoons mayonnaise, or to moisten
1 teaspoon prepared mustard
1/2 teaspoon to taste
1/2 teaspoon salt
2 tablespoons sweet pickle relish, or to taste
Paprika, for garnish
1-2 tbsp chopped Parsley leaves

Equipment: ice water bath

Put eggs in a saucepan that will hold them in one layer. Cover with cold water by 1 inch. Heat just to a boil, turn off the heat and cover the pan. Allow the eggs to “cook” in the hot water for 15 to 17 minutes and then immediately transfer to the ice water bath to cool and stop the cooking.

When well-chilled (you may have to replace the ice water bath with cold water or more ice to keep them cold and fully chill), roll them gently on the countertop and crack the shell all over.

Peel under cold running water and reserve.

Cut the hard-cooked eggs in half length-wise and shave a bit from the bottom of each half so it will lay flat on a serving dish.

Remove and mash the yolks; combine with mayonnaise, mustard, salt and relish.

Refill the centers of the egg whites with the mixture (use a pastry bag fitted with a star tip, ideally). Garnish with paprika and chopped parsley, refrigerate until ready to serve.

Makes 12 deviled eggs.

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Country Ham Steak with Red-Eye Gravy

Country Ham with Redeye Gravy
Country Ham with Redeye Gravy

1 bone-in fully cooked ham steak, about 2 pounds (salt-cured country ham or a center-cut slice of ham)
Butter, vegetable oil, lard or shortening, as needed
3/4 cup strong black coffee
Worcestershire sauce

Heat a heavy skillet over medium heat. Melt sufficient butter or other fat to film the bottom of the skillet. Add the cooked ham, and cook to warm through and brown the meat. Reserve the ham.

Over high heat, add the coffee to deglaze the pan; scrape the bottom of the pan with a wooden spoon to loosen any brown bits.

Bring to a boil and cook about 1 minute. Season to taste with freshly ground pepper and Worcestershire sauce.

To serve pour the gravy over the ham to serve with the ham or serve gravy in a separate pitcher.

Serves 6.

Country Ham in Roasting Pan
Roasted Country Ham
Ham Steak ready to serve
red eye gravy
Red-eye Gravy
Cut ham ready for red-eye gravy
Time to pass the Red-eye Gravy

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Southern-Style Braised Collard Greens

Southern collard greens
Southern-style Braised Collard Greens

2 pounds of collard greens (can substitute kale, turnip greens, or mustard greens)
1 ham hock (or 6 slices of cooked bacon)
1 medium onion, sliced or chopped
1 teaspoon crushed red pepper
2 to 3 teaspoons kosher salt
Sherry or cider vinegar, optional (for serving)
Tabasco/Louisiana Hot pepper sauce or pickled pepper juice, optional (for serving)

Clean and wash greens well; remove tough stems and ribs. Cut the greens up into large ribbons or chunks and place in a deep pot; add onion. Wash off the ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens, bring to a boil and reduce to a simmer. Cook the greens until tender, about 1 hour (up to 2 or 3 hours is fine as long as they don’t get mushy). Add more water as needed, taste and adjust seasonings to your liking. Serve with corn bread, and pass the vinegar and hot sauce.

Serves 4 to 6.

Slow cooking Collard Greens
Slow cooking Collard Greens

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Classic Southern Cornbread

Classic Southern Cornbread
Classic Southern Cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease pan

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved (don’t over mix!). Allow the mixture to site at room temperature for 20 minutes.

Corn Bread Batter
Corn Bread Batter

Preheat the oven to 350 degrees F and preheat a 10-inch cast iron skillet.

Melt butter in the hot cast iron pan
Melt butter in the hot cast iron pan

When ready to bake, coat the bottom and sides of the hot skillet with butter (and be careful – pan is very hot!)

Pour batter in the pan
Pour batter in the pan

Pour the batter into the prepared pan,

Cornbread ready for baking
Cornbread ready for baking

and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares or wedges. Serve warm or at room temperature with extra butter if desired.

We used to make it with green chilies or jalapenos and cheddar cheese – if you want to try this version, chop the chilies (about 1/2 cup) and some shredded cheddar (about 1 cup) and add it to the batter before pouring into the cast-iron skillet. Delicious!

Makes 1 (10-inch) skillet of cornbread, approx. 8 to 10 slices or squares.

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Coca-Cola Cake

Coca Cola Cake
Coca Cola Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 cup butter
3 tablespoons unsweetened cocoa powder
1 cup Coca-Cola
1 1/2 cups mini marshmallows
2 teaspoons vanilla extract
1/2 cup buttermilk
2 eggs, beaten
2 teaspoons baking soda
1 cup chopped pecans, optional

Preheat oven to 350 degrees F; grease and flour a 13×9 inch baking pan.

Combine the flour, baking powder, salt and sugar in a large mixing bowl.

Combine 1 cup butter, 3 tablespoons cocoa powder, and 1 cup of Coca-Cola in a saucepan; bring to a boil. Remove from heat and add marshmallows and vanilla, stirring until marshmallows are melted.

Pour mixture over dry ingredients and blend in well. Add the buttermilk, beaten eggs, baking soda and pecans, if using. Beat well.

Spread batter in the pan and bake for 30 to 35 minutes, until the cake bounces back when lightly touched near the center. Cool completely.

Icing:

1/2 cup butter, softened
3 tablespoons unsweetened cocoa powder
1 pound confectioners’ sugar
6 to 7 tablespoons Coca-Cola
1 cup chopped pecans, optional

In a standing mixer fitted with a paddle attachment (or in a large mixing bowl with a hand blender), blend the softened butter with cocoa powder, confectioners’ sugar, and Coca-Cola. Beat ingredients until smooth and creamy; spread on cooled cake with a spatula. If desired, sprinkle finely chopped pecans over the top. Serve warm.

Makes 1 (13×9) cake.

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Sweet Tea

Sweet Tea
Sweet Tea

1 ounce loose black tea
1 quart hot water
1 quart room temperature water
Lemon wedges, for garnish

Infuse hot tea into hot water for 4 to 5 minutes, strain the tea into room temperature water. (we used to bring water to a boil in a large saucepan and then turn it off and infuse large tea bags in the hot water and add additional room temp water). Sweeten with simple syrup if desired and garnish with lemon wedges. Mint leaves are a nice twist too.

Simple Syrup:

3 cups sugar
3 cups cold water

For simple syrup, combine equal parts sugar and water in a small non-reactive pot. Bring to a boil, and cook until sugar is dissolved. Cool completely (before putting ice in it or the tea will turn cloudy and taste bitter).

Can be kept in the refrigerator for a month or more in a tightly sealed container.

Makes 2 quarts.

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More Southern Recipes You May Enjoy:

Virginia Willis’ Grits with Corn and Sweet Onion

Paula Deen’s Corn Casserole

Neely’s Chicken and Dumplings

Deep Fried Kudzu’s Chocolate Bourbon Pecan Pie

Tabasco’s Game Day Recipes

Luscious Brown Sugar Buttermilk Pie

Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that I made over Thanksgiving holiday, and it was so easy to make. Made with buttermilk, vanilla, cinnamon, nutmeg and butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for homemade pie crust, but you can also use a pre-made or refrigerated crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or rye flour. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Enjoy 🙂

For the crust:
1 1/4 cups all-purpose flour
1 tsp sugar
1/4 tsp fine grain sea salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice cold water

For the filling:
3 tbsp all-purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp maple syrup (optional)
6 tbsp (3/4 stick) unsalted butter
large grain sugar for sprinkling (optional)

Make the crust: 

In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees.

Roll out the dough

On a floured surface, roll out the dough to a 12 inch round.

Prick the dough in a pie plate

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake pie crust until golden brown

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling:

Whisk together the pie filling ingredients

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.

Pour pie filling into baked pie shell

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Recipe adapted from Martha Stewart Everyday Food, November 2011

Braised Swedish Meatballs

Swedish Meatballs

Swedish Meatballs are one of our family traditions for the holiday dinner table – not only are they easy to make but a great dish for a buffet dinner or cocktail party. There are many variations to the recipe you can make: a white sauce with dill and sour cream, a red wine or tomato sauce, or a brown beef gravy sauce with allspice and sour cream which is my Grandmother’s recipe that my Mom always used to make.

You can also substitute frozen or pre-made meatballs (Swedish meatballs or plain, not Italian-style) if you don’t feel like making your own, but either way they are delicious and a surefire hit at the dinner table.

The meatballs are great served over hot buttered egg noodles or mashed potatoes with a side of Lingonberry or Cloudberry sauce, which you can find online at Swedish and Finnish grocery sites and Amazon.com. Saute some julienned veggies such as carrots and zucchini and squash to serve on the side along with a glass of crisp white wine or Glogg, a Swedish mulled wine that is a traditional drink served at Christmas.

Happy Holidays!

Braised Swedish Meatballs

Yield: Makes approx. 50 meatballs. 

Ingredients

  • 2 lb lean ground beef
  • 1/2 lb lean ground pork
  • 1/2 cup soft bread crumbs
  • 1 egg, well beaten
  • 1 small onion, finely chopped
  • 1 tbsp minced parsley, plus 1 tbsp for garnish
  • 1/8 tsp garlic salt
  • 1 tsp salt
  • fresh ground pepper to taste
  • dash of celery salt
  • dash of allspice or nutmeg
  • 2 tbsp vegetable oil
  • 1 jar beef gravy (or homemade gravy if you prefer)
  • 1-2 tbsp sherry (optional)
  • 1/2 tsp allspice or nutmeg
  • 1/2 cup of sour cream
  • hot buttered noodles or mashed potatoes
  • Lingonberry sauce or Cloudberry sauce

Instructions

  1. Combine first eleven ingredients together in a large mixing bowl and shape into 1 1/2 inch meatballs.  In a large skillet over medium high heat, brown meatballs in 2 tbsp oil; pour off fat. Alternatively, you can bake the meatballs on a cookie sheet for 15 mins on 350 degrees F., drain grease and then bake another 10 mins. and pour into a large dutch oven or casserole on the stovetop.
  2. Combine remaining ingredients (gravy, sherry, allspice or nutmeg) except for the sour cream; pour over meatballs. Simmer 20 minutes. If the gravy seems too thick, you can thin it with a bit of water to the desired consistency. Remove from heat and blend in sour cream; continue cooking until heated through. Do not boil. Serve over noodles or mashed potatoes, garnish with additional parsley and a side of Lingonberry or Cloudberry sauce. Goes great with a crisp, Alsatian white wine such as Riesling or Gerwurstraminer, and a side of sauteed veggies.
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