Home Sweet Home...and Pie

Home sweet home. I finally picked a day to drive to Minnesota that was not smack dab in the middle of a snowstorm. The past few years for Christmas and Thanksgiving, whenever i decide to make the drive, old man winter decides to throw a ridiculous snowstorm at me. I am not sure what he has against me going home, but I showed him this year. Though, it was intensely sunny and when I opened up my sunglasses case, one of the screws was missing, so I spent the entire 7 hour drive squinting into the setting sun....I can't win.

It is wonderful to be home, I am sitting in my pj's, dad cooked me truffled eggs for breakfast, we are bracing for the storm of the century, and the smells of thanksgiving dinner are beginning to waft through the house. Onions caramelizing, sage frying, homemade turkey broth bubbling, it all has me salivating for tomorrow's feast. It is just a lovely way to start the day.

Are you ready for thanksgiving? Is all your shopping done, and food prepped? The nice thing about coming home is that all I have to do is drink wine and chop/stir/plate where needed. I already had my effort-heavy thanksgiving meal last weekend, so this time around I just get to kick back and enjoy it. I was in charge of dessert last weekend, and, though most of us were too full by the time we got there, it was a tasty ending to a fun and friend-filled day.

I made this pumpkin pie from the Thanksgiving Bon Apetit Magazine, substituting my very favorite pate brisee crust. It is a beautiful twist on the plain whipped-cream topped pumpkin pie we are used to seeing around this time of year. Toasted nuts with crystallized ginger creates a pretty border and adds that crunchy extra-something to the creamy pie and buttery crust.

Pumpkin Pie with Glaze Ginger-Nut Topping
adapted from Bon Apetit Magazine

1/2 batch pate brisee (or pie crust of your choice), rolled out to 1/4 inch thick disc and chilled

Topping:

1 tablespoon butter
1/4 cup sliced almonds
1/4 cup chopped pecans
2 tablespoons pepitas
2 tablespoons brown sugar
large pinch of salt
2 tablespoons minced crystallized ginger

Filling:

1 - 15 ounce can pure pumpkin puree
1/2 cup packed brown sugar
1/2 cup sugar
1 tablespoon molasses
1 tablespoon all purpose flour
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs + 1 large egg yolk
1 1/4 cups heavy cream

Transfer crust to a 9-inch pie pan, pressing the dough into the corners. Cut off excess dough, and crimp edges with thumbs. Freeze for 1 hour before baking.

In a large non-stick skillet, heat the butter over medium high heat. Add almonds, pecans, and pepitas and saute until nuts begin to brown slightly, just about 2 minutes. Sprinkle brown sugar and salt over and stir and cook another 2 minutes, until sugar has melted and nuts have been coated. remove from heat and stir in ginger. Set aside.

Preheat oven to 375 degrees F, with rack in center position. Line the pie crust with tin foil, and fill with pie weights, rice, or dried beans. Bake crust for 25 minutes, remove weights and tin foil, and bake for another 8 minutes. Remove crust from oven, but leave the oven on.

While the crust is blind baking, in a large bowl combine the pumpkin, both sugars, molasses, flour, cinnamon, ginger, cloves, and salt. Whisk together until combined. Add the eggs, yolk, and cream. Whisk until smooth.

Pour filling into warm crust and bake for 20 minutes. remove pie from oven, and wrap strips of foil gently around the exposed crust to prevent it from becoming too dark and/or burning. Return to oven and bake for another 40-55 minutes, depending on how deep your pie pan is. Mine is very deep so it took close to 55 minutes for middle to set. It may still jiggle a bit in the center, but if you touch the center with your finger, and it is tacky, but not liquid-y, the pie should be good to go.

Transfer to pie rack and sprinkle the nut topping around the perimeter of the filling, leaving a circle in the center exposed.

Pumpkin Tartlets + A Giveaway!

** First and foremost, don't forget to enter the giveaway for a $45.00 CSN Stores gift certificate HERE. Just leave a comment on the linked post to enter before this Friday (11/12) at midnight! **

The Thanksgiving season has officially arrived. As of now, I have  four Thanksgiving celebrations to attend this November, and checked one of them off the list this past weekend. The hosts of the party were nice enough to provide the main meal, and just asked guest to bring a dessert and drinks. There ended up being about 20 different desserts at a party that had about 30 people at it, but somehow I managed to be the only one that brought some sort of pumpkin pie. What is thanksgiving without pumpkin pie?



I confess I am not really that into pumpkin pie, but it is just one of those things that has to be there on the table at the end of the meal. It's tradition! It's iconic! It's like the much neglected cranberry sauce, Thanksgiving just wouldn't be right without it.



This is a pretty standard, no frills pumpkin pie. I used my now-favorite pate brisee recipe for the crust, and Paula Deen's recipe for the filling (surprisingly it only has 1/2 stick of butter in it! Well the filling at least). Oh yes, and of course I made them miniature, I couldn't help myself. I liked them this way because there was a higher crust-to-filling ratio than a full sized pie. If you are one of those people that typically eats all the filling out of the pie and leaves the crust behind (not that there is anything wrong with that) this may not be the recipe for you.

 

Pumpkin Pie Tartlets
adapted from Food Network and Bourke Street Bakery Cookbook
Makes about 24 3 1/2 inch tartlets

1 batch pate brisee, rolled out to 1/8 inch thick sheets and chilled (see recipe here)
1 cup pumkpin puree
1/2 cup sugar
1/8 teaspoon salt
1 egg + 1 egg yolk, beaten
1/2 cup half and half
1/4 stick of butter (2 tablespoons) melted
4 ounces softened cream cheese
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Using a 4 inch round cutter, cut 20-24 circles out of your pre-rolled pate brisee. Line each one of your tarts shells with one of the circles, being careful not to stretch the dough. Freeze lined tart shells for at least 20 minutes before baking.

Preheat oven to 400 degrees F.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and pumpkin and beat until combined. Add the sugar and salt and beat again until combined, scraping down the sides of the bowl. Add the egg and yolk, butter, half and half, and beat until combined. Add the vanilla, ginger, and cinnamon and beat just until incorporated.

Line tart shells with tin foil and fill with pie weights (I use beans or rice, whatever I have on hand). Par-bake your shells for about 10-12 minutes until they are just barely starting to brown and have dried out a bit.

Remove from oven, and take out the pie weights and tin foil and add a large spoonfull of the filling into each tart. Reduce oven heat to 350 F and bake for 40-45 minutes, until filling has set and the crust turns a golden brown.

Let cool completely on wire racks before un-molding from tart pans. Serve with fresh whipped cream, or nothing at all.


Here's to many more thanksgiving feasts to come!

Gingerbread Bundts with Cinnamon Glaze

What a lovely weekend it was. Busy, but wonderful. My good friend came down to visit and we baked pretty much the entire time she was here. Usually it is just me by myself in the kitchen, but it was nice to have some company, not to mention another pair of hands.

The apartment smelled amazing for about three days straight, it was like a freaking Yankee Candle Factory in here. The first of the treats that we made were mini gingerbread bundt cakes. These are incredibly easy to make and work both as dessert or breakfast, or dessert and breakfast.

The aroma from these cakes is absolutely heavenly, if 'coziness' had a smell, this would probably be it. Spicy and rich but not too sweet, I think these cakes would be an absolute crowd-pleaser for Thanksgiving or other fall gatherings.

Gingerbread Bundt Cakes with Cinnamon Glaze
adapted from La Cuisine d'Helene
makes 24 mini cakes

2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature
3/4 cup dark molasses
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1/2 cup whole milk

Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit.

In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.

Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients.

In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.

Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.

Cinnamon Glaze

1 cup powdered sugar
3-4 tablespoons milk (this will depended on how thick or thin you want your glaze)
1/4 teaspoon cinnamon

Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine.

Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.

If you are freezing the cakes, do so before you glaze them. Cakes can be stored at room temperature or in the refrigerator for a few days. They may get a bit soggy though, they will still taste great.

Don't forget the bread!

The only other part of my Thanksgiving feast that I managed to get picture of (only because I made them 4 days in advance when I wasn't going crazy yet) were the dinner rolls. I am slowly starting to get my sea legs in the world of bread baking, and now that I have a bread machine to do the dirty work for me, it is becoming much more approachable.

I use my bread machine just for the dough preparation, and then let it rise, proof, and bake outside of the machine. I just don't like the shape and consistency of the bread that comes out of there, and I feel like I have much more control outside of the machine. That said, it consistently puts out a perfectly kneaded ball of dough, and that I am thankful for.

I found these rolls on the blog 'A Bread A Day'. I am a big fan of this site, is it a great resource for basic and unique breads alike. This roll is a really standard butter and milk dinner roll, made fancy by plopping three little balls of dough into muffin tins. Easy as that! They are light and fluffy, and pull apart to make lots of surface area for whatever you are slathering on there (more butter).

Cloverleaf Rolls

adapted from A Bread A Day

2 1/2 teaspoons active dry yeast

1 1/8 cups lukewarm water

3 cups all purpose flour

1 1/4 teaspoons salt

3 tablespoons sugar

6 tablespoons unsalted butter, melted and cooled, plus more for brushing on top of baked rolls

1/4 cup non-fat dry milk (if you can't find dry milk like me, just substitute one cup of water in the recipe for one cup of milk)

1/2 cup instant potato flakes (yeah I thought that was weird too, but turns out, its very common and helps make a light and fluffy bread)

Dissolve the yeast in 2 tablespoons lukewarm water and a pinch of sugar. Let sit for about 15 minutes until it is bubbly and has expanded.

Combine the yeast with the remainder of the ingredients (only use 1 cup of water - or milk if you are not using dry milk- since you used 1/8 cup water to dissolve the yeast in) in the bowl of your bread machine or stand mixer. Put it on the dough setting and as soon as it forms a smooth ball stop the machine.

Place the dough in a lightly greased bowl. Turn the dough around so that the oil coats all sides of the dough and cover with plastic wrap. Place in a warm spot and let it rise for about an hour, until it has doubled in size. My grandma swears by letting the dough rise twice in the bowl, and she makes AMAZING buns, so that is what I did. Punch the dough down gently to deflate, turn it upside down, cover, and let it double in size again about another 1 - 1.5 hours.

Lightly grease 1 12-cup muffin tin or 2 6-cup tins. Gently deflate your dough and turn it out onto a lightly greased surface. Divide the dough in 12 equal pieces. Take one piece and divide it into thirds. Shape each third into a ball and place the three balls into a muffin cup. Repeat for the remaining 11 pieces.

Cover the pans with a lightly greased piece of plastic wrap and let proof for about an hour, until they are quite puffy. When they are ready, preheat the oven to 350 degrees.

Bake the rolls until they are light golden brown, about 25 minutes. When they are just about done, melt 1-2 tablespoons of butter in the microwave. Remove the rolls from the oven and brush with the melted butter. Let the rolls cool in the pan for about 5 minutes, then transfer to a wire rack and let cool completely.

I made these a few days ahead of time, wrapped in tinfoil and put in a freezer bag, and froze until the day I was serving them. When dinner rolled around, I popped them back into their muffin tins and reheated them in a 350 degree oven for about 20 minutes. It was almost like I had baked them that day (shush don't tell anyone that I didn't).

Tasty Turkey

Yum. This year's Thanksgiving(s) involved some great turkey. My parents upped the ante this year and made two grilled rotisserie turkeys that were just fabulous. Smokey, moist, and tender, it was everything a great piece of poultry should be.

I made my first ever roast turkey, and as nervous as I was about over-cooking it, or under-cooking it, it turned out magnificent. I can only assume all the butter I stuffed under the skin had something to do with that. Oh yeah, and the bacon. More on that later though.

My friends here in Chicago decided we should have a Chicago Thanksgiving the weekend before the real thing. Steve and I hosted, and everyone brought a dish to share. There was WAY too much food, and way too much wine, oh but it sure was fun.

So back to the bird. When I found out I was going to be hosting Thanksgiving, and therefore making the turkey, I pulled out all my back issues of Food & Wine and Bon Appetit, and scoured them for the perfect turkey recipe. Well I think I may have found it. It wasn't too hard as long as you prepare a few days in advance, and it made for a pretty fool-proof way to get a golden brown, juicy, tender turkey with a boat load of flavor. Butter + Herbs + Bacon + Turkey = YUM. The gravy was equally delicious, and was pretty easy since I made the base a few days ahead of time. There were also mashed potatoes with the gravy, cranberry-pomegranate sauce, sweet potatoes, Brussels sprouts, green bean casserole, corn pudding, and of course dressing. And about four desserts. I don't even remember dessert because I was in food delirium from the main meal, I just remember it was good.

I learned a lot about putting on a big meal. I learned that one oven is not enough, and hosting a thanksgiving for 8 in an apartment with no dinner table is challenging. Nevertheless, everything came together, and came out hot, and we all made due snuggled around the coffee table. Getting all the dishes out at the same time and carving a turkey unfortunately meant that I did a horrible job taking pictures of all the side dishes. I pretty much only got pictures of the turkey and the rolls. Oh well, better luck next year huh?

Roast Turkey with Bacon Dijon Herb Butter and Cider Gravy

From Bon Appetit November 2008

Bacon Dijon Herb Butter

1 cup (2 sticks) unsalted butter

8 ounces apple wood smoked bacon (or if your grocery store sucks like mine does, just get the highest quality Oscar Meyer bacon you can find)

1/3 cup Dijon mustard

1/4 cup chopped fresh thyme

1/4 cup chopped fresh sage

1/4 cup fresh lemon juice

1 tablespoon kosher salt

1 tablespoon fresh ground pepper

1 tablespoon lemon zest

This is the goodness that will go under the skin of the turkey the day prior to roasting. You can make this up to three days in advance, but you want to make it at least a few hours before putting it in the turkey to give it time to firm up in the fridge.

Put all ingredients into food processor and pulse until bacon is finely chopped.

Transfer butter mixture to a long sheet of plastic wrap. Using the plastic as an aid, roll the butter into a 2 inch diameter log, and seal the plastic wrap to enclose, twisting the ends shut. Place in fridge for at least a few hours and up to three days.

Cider Gravy Base

Neck reserved from turkey (I used a 15 pound turkey, but the recipe is for an 18 pounder)

1/4 cup fat from cavity of turkey

1 whole turkey leg, thigh and drumstick (purchase this separately when you buy your turkey, my butcher only had drumsticks, so I used two)

2 1/2 cups chopped celery

2 cups chopped onion

6 large thyme sprigs

1/4 teaspoon whole black peppercorns

1/2 cup apple cider

2 tablespoons apple cider vinegar

8 cups chicken stock (make sure to use the good stuff here, I used homemade chicken stock, but if you don't have it, spring an extra dollar for the Kitchen Basics boxed chicken stock, its much better than broth)

4 whole sage leaves

This base can be made up to two days in advance. As soon as you pick up your turkey, clean it out and get the neck and the reserved fat out to make the gravy base. It will save you tons of time and a headache on thanksgiving day.

Preheat oven to 425 degrees. Place turkey neck, leg (or legs), and reserved fat into roasting pan and roast until deep golden brown, about an hour and a half, turning once. Drain, reserving 1/4 cup fat for gravy, and returning 1 tablespoon fat back to the pan. Along with the turkey parts, add the celery, onions, thyme, and peppercorns, and roast for 10 minutes. Add the cider and the vinegar, and roast for another 10 minutes. Add the chicken stock and sage and cook uncovered for an hour and a half. Strain through a fine sieve and discard solids. You should end up with about 4-5 cups gravy base. Put in a air tight container and chill until ready to use.

Turkey

1 15-16 pound turkey (again the recipe calls for an 18 pounder, so whatever you end up with will work just fine here, your cooking times may vary depending on the weight)

2 teaspoons kosher salt

2 teaspoons black pepper, divided

2 cups chopped celery

2 cups chopped onion

2 cups chopped fresh fennel bulbs

2 cups chopped peeled carrots

2 cups chopped unpeeled apples (I used granny smith)

1/2 cup olive oil

3 bay leaves

1/2 cup all purpose flour

The preparation for the turkey needs to be done at least one day ahead, and can be done up to two days ahead of time.

Cut the bacon butter log into 1/4 inch slices.

Rinse the turkey inside and out, and pat completely dry with paper towels. Place on rimmed baking sheet. Starting at the neck end, use fingers to gently separate the skin from the meat of the bird. Slide the butter slices under the skin to cover the leg thigh and breast meat. There will be A LOT of butter, this is a good thing, just keep shoving it in being careful not to tear the skin.

Sprinkle 1 teaspoon of salt and one teaspoon of pepper on outside of bird, and the remaining salt and pepper inside the cavity. Cover the turkey with plastic wrap and chill for at least 24 hours.

Go time! When you are ready to cook the turkey, preheat the oven to 350 degrees. In a large roasting pan, combine the celery, onions, fennel, carrots, apples, oil, and bay leaves. Season generously with salt and pepper. Place the turkey on top of the vegetable mixture, tuck wings underneath the body, and tie the legs together to hold its shape. Roast turkey until cooked through, about 3.5 hours, or until a thermometer reads 170 degrees when placed in the thickest part of the thigh. Baste every 30 minutes with pan drippings, and if the turkey is browning too much, tent with tin foil.

When the turkey is done, take out of oven and move to a platter, tenting with foil to rest for at least 30 minutes before carving.

Oh the carnage!

Strain what is remaining in the roasting pan through a fine sieve and set aside solids (or serve them as a side dish, my friends were picking at the veggies while we were getting the meal together, also they didn't let me toss them when we were finished, so I threw them into the pot when I made stock the next day. I am glad I didn't throw them away). Separate the fat from the pan drippings (this is when I wish I had a fat separator). Discard fat, and reserve de-greased pan drippings for gravy.

Now its time to get out your gravy base and reserved fat from a few days ago. Re-warm gravy base in microwave. Melt reserved fat in large saucepan over medium heat. Add flour and whisk until incorporated, about 3 minutes. Gradually add cider gravy base and reserved pan drippings. Simmer until smooth, thick, and reduced to about 5 cups. Season with salt and pepper. Pour all over everything. Yes it is THAT good.

Now dig in!! Who says turkey is only for thanksgiving? Make this for Christmas or any other special dinner event. I am usually not a huge turkey person, but this year has made me reconsider. A thanksgiving turkey CAN be moist, well-seasoned, and deservedly the center of attention at the dinner table. Hope your turkey was as fantastic as ours was! Gobble Gobble!