Pumpkin Praline Pie
1 Pie
9’’ Deep Dish Frozen Pie Crust
1/3 c butter
1/3 cup brown sugar
½ cup chopped pecans
1 (4 and ½ oz) pkg egg custard mix
1 - 16oz can pumpkin
1/3 cup sugar
½ tsp ground cloves
½ tsp nutmeg
1 pinch salt
1 – 13 oz can evap milk
1 egg yolk
1 tsp ginger
1- Bake frozen crust at 450 for 10 min
2- Allow to cool slightly
3 – Combine butter and brown sugar in small pot. Cook until bubbly. Remove from heat. Stir in pecans. Spread mixture on prebaked pie shell. Bake an additional 5-6 min at 450. Allow to cool until mixture is hard. Combine remaining ingredients in a large pot and blend well. Stir over medium heat until mixture comes to a boil and begins to thicken. Pour into prebaked pie shell and allow to cool thoroughly.
4 – Refrigerate until ready to serve – a minimum of 3 hours
5 - Remove pie from refrigerator 10 – 15 min before serving time. Top with whipped cream or ice cream.
The only issue with this is getting the custard mix. I had to order it from the UK as Jello discontinued theirs a few years back.
Lots of nice flavors involved, I just don't get one thing. Why in the world, while using all those good ingredients, would they recommend using seasoned stuffing mix? Let's go the extra step, and use bread that you season yourself!
Pumpkin Praline Pie
1 Pie
9’’ Deep Dish Frozen Pie Crust
1/3 c butter
1/3 cup brown sugar
½ cup chopped pecans
1 (4 and ½ oz) pkg egg custard mix
1 - 16oz can pumpkin
1/3 cup sugar
½ tsp ground cloves
½ tsp nutmeg
1 pinch salt
1 – 13 oz can evap milk
1 egg yolk
1 tsp ginger
1- Bake frozen crust at 450 for 10 min
2- Allow to cool slightly
3 – Combine butter and brown sugar in small pot. Cook until bubbly. Remove from heat. Stir in pecans. Spread mixture on prebaked pie shell. Bake an additional 5-6 min at 450. Allow to cool until mixture is hard. Combine remaining ingredients in a large pot and blend well. Stir over medium heat until mixture comes to a boil and begins to thicken. Pour into prebaked pie shell and allow to cool thoroughly.
4 – Refrigerate until ready to serve – a minimum of 3 hours
5 - Remove pie from refrigerator 10 – 15 min before serving time. Top with whipped cream or ice cream.
The only issue with this is getting the custard mix. I had to order it from the UK as Jello discontinued theirs a few years back.
Enjoy!
Is this the recipe that sparked the fresh custard vs. custard mix debate?
This looks like another good one.
brined and roasted turkey recipe. A favorite in my house every year.
I have deep fried, traditional roasted (not brined) and smoked turkey, and the flavor from this recipe is as good as all of them with not nearly the effort.
deep fried was fun and tasted incredible, smoking was a pain in the ass, but tasted incredible, and traditional roasting comes out great too, but with the brine it cuts the cook time down dramatically and with the aromatics and brine the flavor is great.
It seemed like every year growing up my mother was stressing about the turkey being done on time every Thanksgiving. Not relatable to me since I used this method. Link - ( New Window )
I haven’t tried the porchetta version but I have done Kenji’s sous vide turkey breast with crispy skin numerous times. It’s always a huge hit.
But for Thanksgiving, I’m more traditional in that I want a whole turkey. This year, like last year, I’m smoking a whole turkey (finished in a charbroil roaster) and I’m also doing a spatchcocked turkey in the oven, the spatchcock is a terrific technique (google serious eats for a description and how to do it) for really good, even cooked, quickly cooked turkey.
Package of ocean spray, half cup of sweet port wine, cup f sugar, juice and zest of one orange, some cinnamon. Cook it up, helping the cranberries to break up by pressing with a wooden spoon against the side f the pot. If necessary, you can thicken wth a cornstarch slurry.
I haven’t tried the porchetta version but I have done Kenji’s sous vide turkey breast with crispy skin numerous times. It’s always a huge hit.
But for Thanksgiving, I’m more traditional in that I want a whole turkey. This year, like last year, I’m smoking a whole turkey (finished in a charbroil roaster) and I’m also doing a spatchcocked turkey in the oven, the spatchcock is a terrific technique (google serious eats for a description and how to do it) for really good, even cooked, quickly cooked turkey.
I've done the spatchcock version and it comes out great, and fast. Here's the link Link - ( New Window )
Package of ocean spray, half cup of sweet port wine, cup f sugar, juice and zest of one orange, some cinnamon. Cook it up, helping the cranberries to break up by pressing with a wooden spoon against the side f the pot. If necessary, you can thicken wth a cornstarch slurry.
This looks pretty great! Might have to do a trial run in order to make sure I like it though!
Something else i tried last year that came out pretty cool Â
Took my stuffing (mine has some custard, bread pudding like elements) and loaded it not a bundt Pan for baking in the oven. Invert and slide. Lots of crusty exterior wth a moist interior.
I tried SV potatoes in tons of milk (some cream) and butter. I wanted to make pomme purée but they wouldn’t go through the sieve. So, I riced them and had great mashed. Not sure if it’s worth sous vide though except to save oven space..
While on SV, if you like carrots for T-day, check out serious eats glazed Sv carrots. Best carrots I’ve ever had, I swear.
I need some new deals for sweet potatoes. I’m tired of my yearly dish and want to try something new.
Have and I mean, It’s a must have, Brussels sprouts. But never ever boil them. Slice thin or shave (halve f you like them bigger) and roast at high temp wth olive oil, and seasoning (I like Berbere but anything is fine). Maybe add some crispy bacon.
Looking for some ideas for Thanksgiving Sides.... Â
It's from a commercial site, so naturally they have the usual product placement. In the clip, the chef makes a Cranberry Gastrique that I'm going to try. Pretty detailed video. They have a pretty good channel on youtube called All Things BBQ. The Chef Tom is good. Bill in UT I think you'd like this page. Cornish Game Hens - ( New Window )
It's from a commercial site, so naturally they have the usual product placement. In the clip, the chef makes a Cranberry Gastrique that I'm going to try. Pretty detailed video. They have a pretty good channel on youtube called All Things BBQ. The Chef Tom is good. Bill in UT I think you'd like this page. Cornish Game Hens - ( New Window )
Pumpkin Praline Pie
1 Pie
9’’ Deep Dish Frozen Pie Crust
1/3 c butter
1/3 cup brown sugar
½ cup chopped pecans
1 (4 and ½ oz) pkg egg custard mix
1 - 16oz can pumpkin
1/3 cup sugar
½ tsp ground cloves
½ tsp nutmeg
1 pinch salt
1 – 13 oz can evap milk
1 egg yolk
1 tsp ginger
1- Bake frozen crust at 450 for 10 min
2- Allow to cool slightly
3 – Combine butter and brown sugar in small pot. Cook until bubbly. Remove from heat. Stir in pecans. Spread mixture on prebaked pie shell. Bake an additional 5-6 min at 450. Allow to cool until mixture is hard. Combine remaining ingredients in a large pot and blend well. Stir over medium heat until mixture comes to a boil and begins to thicken. Pour into prebaked pie shell and allow to cool thoroughly.
4 – Refrigerate until ready to serve – a minimum of 3 hours
5 - Remove pie from refrigerator 10 – 15 min before serving time. Top with whipped cream or ice cream.
The only issue with this is getting the custard mix. I had to order it from the UK as Jello discontinued theirs a few years back.
Enjoy!
Is this the recipe that sparked the fresh custard vs. custard mix debate?
This looks like another good one.
Rachel Ray’s Brussels sprouts with bacon every year and it always gets compliments, even from vegetarians (I didn’t have the heart to tell them.) Link - ( New Window )
Which, was very traditional up here as well as down South and South of the border.
Basically, if I understand correctly, Corn soaked in a lime solution than dried for preservation. Native American classic since obviously corn is an American iconic crop, and it's got great attributes.
Great texture in soups. For example. It's fun that what we called hominy is making a comeback as posole. Now, there may be a slight difference, maybe hominy is undried posole.
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
Whereas perhaps cornmeal is dried ground corn that skipped the soak in lime phase.
Either way.
Corn Pudding is another big Thanksgiving recipe. Ground corn, you can add fresh corn kernels, probably milk, maybe cream, maybe tad of butter.
Cook down then bake?
Dayum
Masa obviously you can make tortillas as well .
Yes, that is the difference between cormeal, and masa harina. Not sure, but I think corn pudding has eggs as well.
I love cornmeal, just placed an order for cornmeal, and coarse ground grits from the Old Mill in Guilford NC.
If you have to feed a real large bunch of people for Thanksgiving, try elephant stew instead of turkey.
Chop up a nice sized elephant, add potatoes, carrots, some celery, and water, and season to taste. Let cook for about six hours on medium heat, adding a little flour to thicken the stew a bit.
If you have a few more people than expected show up, you can always stretch your elephant stew a bit by chopping up a couple of rabbits and throwing them in later because they don't take very long to cook. But you do have to be careful doing this as some people don't like to find hares in their elephant stew.
Seems like at some point recipes started suggesting that the whole process is in the oven. Maybe it seemed convenient at some point.
Which I don't think gets you the best texture, so it ends up like corn bread, and people are like 'who cares?' Cornbread. Wup de do. They have this at the Deli.
See many RICE pudding recipe wherein you are cooking the rice in milk on the stove top.
Possibly the way with corn pudding is to cook down on stove first (keep in mind, the corn meal is going to soften quicker than rice probably, maybe cook milk and flavors down for a while, then add corn meal later) and when the texture gets close, including the corn is no longer crunchy, finish in the oven for a bit of crust. By the time you eat it will have finished on the table.
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
can be either Molasses or Cane Syrup. I love cane syrup, but the only brand I've ever seen is Steen's. They also make a Molasses which I have yet to try. Cane syrup has a lighter flavor that some may describe as less burnt, but I don't think it's an accurate description. It's more liken to maple syrup, without the maple flavor, if that make sense.
Anyway the whole corn pudding/Jaggery discussion made me think of a recipe I haven't had in a long time, Indian Pudding. It's a sweet dessert made with molasses/Jaggery, cornmeal, and milk. Some recipes include egg, as the one I will post below does. It's a lot like rice pudding, and I really like it. Time to make a batch for Thanksgiving. The linked recipe calls for optional raisins, add them they are really good in this. Indian Pudding - ( New Window )
Yeah, the longer the better. The alcohol becomes less pronounced and the the flavors blend together. You don't even know there's alcohol in it after it's been sitting for a while.
Like the recipe said, you can drink it whenever you want, but the flavor only gets better over time.
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
I see Serious Eats did a taste test on aged egg nog. Here's a link if anyone's interested Link - ( New Window )
This is a family recipe that has been in my family for generations, but fair warning it is more work than many other recipes. But when done right this makes the best pumpkin pie I have ever tasted so IMO worth the effort if you like and appreciate a good pumpkin pie.
First you must use a fresh pumpkin and ideally a long neck pumpkin which makes much better pies than your standard round pie pumpkin.
Preparing a fresh pumpkin:
Peal the pumpkin and cut them into pieces. Put into water and cook like you would potatoes. Cook until soft then strain out water through a colander. While they are still warm you need to put them through a hand food mill. After you grind it using a hand mill will be about the consistency of thick applesauce. This will make a lot so you can freeze what you don't use for future use. (freeze in 1 or 2 cup containers so it will be easy to thaw and use for other pies at a later time)
Pumpkin Pie:
1 cup fresh pumpkin (see above for how to prepare)
3/4 cup sugar
1 cup milk
2 eggs
1/4 teasp salt
1 Tablespoon cornstarch
1 teaspoon cinnamon
*Mix cornstarch, sugar, salt, & cinnamon.
*Beat eggs with fork, add milk and pumpkin and then stir in the mixed dry ingredients.
*Pour into unbaked 9 inch pie crust (use glass pie pan)
*Sprinkle with a little extra cinnamon and then use a fork to spread (swirl it) the cinnamon around.
Bake on cookie sheet.
Preheat and then bake at 400 for the first ten minutes
Then reduce heat to 350 and bake for another 35 to 45 minutes. Knife put in center should come out clean when done.
So, for me, to let sides stand of their own, just the brussles sprouts, mashed potatoes just potato as much as possible.
Because then they function better taste wise as foils for that Giant ass slice o' ham,
or for your other complex of rich main dishes.
My only exception would be the stuffing, done with all the nasty bird bits, especially the umami giving liver.
I've even boosted the umami in the stuffing by using calf liver.
Sauted first. With the etcs, onions what have you. Then added to old bread or bagel crumbs. And etc. Then stuffed or baked or just cooked on stovetop then served.
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
i love them crispy and burnt. Eat that shit all the time
I might be going to someone else's place for TG this year, so I want to have some bomb sides. I see the brussel's sprouts with pancetta being an option. Any other good ones?
Package of ocean spray, half cup of sweet port wine, cup f sugar, juice and zest of one orange, some cinnamon. Cook it up, helping the cranberries to break up by pressing with a wooden spoon against the side f the pot. If necessary, you can thicken wth a cornstarch slurry.
6-7 Tart apples (I usually use 3 3/4 large Granny Smith)
3/4 cup sugar
2 TBLS flour
1 teaspoon cinnamon
Dash of salt
Pastry for two crusts (9 inch pie)
2 TBLS butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples.
Line 9 inch glass pie plate with pastry, fill with apple mixture, dit with butter.
Lay second crust on top and adjust so you can pinch closed around edge of pie plate. Cut small slits in top crust.
Bake at 400 fifty minutes or until done.
Pie crust recipe for apple pie recipe posted above Â
"Whole plate" thing, your salad might be on your fork along with that turkey, ham and smashed potato's.
So your relying in the salad for the sharp acid piece and maybe the crunch.
Overly. Overly obvious, true.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
"
So your relying in the salad for the sharp acid piece and maybe the crunch.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
So, congee, oatmeal, gruel, and such mush meals are obviously universal in human history. Any grain really - and no exception for native Americans with corn.
Adding milk was done in milk producing areas.
Baking the resulting blend with a sweetener, produced popular deserts such as hasty pudding, big in England prior to The Discovery.
Indian pudding appears to be a hasty pudding with the North American grain, corn. The milk and molasses wouldn't have been available here prior to Columbus.
Then there's samp. Which I think is cracked but not ground dried corn with the outer skin and inner part removed. Cooked ala oatmeal. Or ala gongee... you can get the textural idea there. Not as mushy as corn meal cooked, nor as chunky as whole. Served with ++ as is congee (rice) or as are oats.
Then hominy / posole noted above in thread. Dried corn soaked in lime solution, re dried than reconstituted? Textural benefits, tasty, I guess other as well, shelf life reasons.
Grits .. cracked white corn that's been ground a bit more than samp, but still gritty, than cooked.
Polenta being whole dried yellow corn ground with all its parts.
1 Pie
9’’ Deep Dish Frozen Pie Crust
1/3 c butter
1/3 cup brown sugar
½ cup chopped pecans
1 (4 and ½ oz) pkg egg custard mix
1 - 16oz can pumpkin
1/3 cup sugar
½ tsp ground cloves
½ tsp nutmeg
1 pinch salt
1 – 13 oz can evap milk
1 egg yolk
1 tsp ginger
1- Bake frozen crust at 450 for 10 min
2- Allow to cool slightly
3 – Combine butter and brown sugar in small pot. Cook until bubbly. Remove from heat. Stir in pecans. Spread mixture on prebaked pie shell. Bake an additional 5-6 min at 450. Allow to cool until mixture is hard. Combine remaining ingredients in a large pot and blend well. Stir over medium heat until mixture comes to a boil and begins to thicken. Pour into prebaked pie shell and allow to cool thoroughly.
4 – Refrigerate until ready to serve – a minimum of 3 hours
5 - Remove pie from refrigerator 10 – 15 min before serving time. Top with whipped cream or ice cream.
The only issue with this is getting the custard mix. I had to order it from the UK as Jello discontinued theirs a few years back.
Enjoy!
1 Pie
9’’ Deep Dish Frozen Pie Crust
1/3 c butter
1/3 cup brown sugar
½ cup chopped pecans
1 (4 and ½ oz) pkg egg custard mix
1 - 16oz can pumpkin
1/3 cup sugar
½ tsp ground cloves
½ tsp nutmeg
1 pinch salt
1 – 13 oz can evap milk
1 egg yolk
1 tsp ginger
1- Bake frozen crust at 450 for 10 min
2- Allow to cool slightly
3 – Combine butter and brown sugar in small pot. Cook until bubbly. Remove from heat. Stir in pecans. Spread mixture on prebaked pie shell. Bake an additional 5-6 min at 450. Allow to cool until mixture is hard. Combine remaining ingredients in a large pot and blend well. Stir over medium heat until mixture comes to a boil and begins to thicken. Pour into prebaked pie shell and allow to cool thoroughly.
4 – Refrigerate until ready to serve – a minimum of 3 hours
5 - Remove pie from refrigerator 10 – 15 min before serving time. Top with whipped cream or ice cream.
The only issue with this is getting the custard mix. I had to order it from the UK as Jello discontinued theirs a few years back.
Enjoy!
Is this the recipe that sparked the fresh custard vs. custard mix debate?
This looks like another good one.
https://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html
https://www.foodnetwork.com/recipes/guy-fieri/pan-roasted-turchetta-3164459
I have deep fried, traditional roasted (not brined) and smoked turkey, and the flavor from this recipe is as good as all of them with not nearly the effort.
deep fried was fun and tasted incredible, smoking was a pain in the ass, but tasted incredible, and traditional roasting comes out great too, but with the brine it cuts the cook time down dramatically and with the aromatics and brine the flavor is great.
It seemed like every year growing up my mother was stressing about the turkey being done on time every Thanksgiving. Not relatable to me since I used this method.
Link - ( New Window )
Can't really go wrong with any of here recipes. This one is great!
https://www.foodnetwork.com/recipes/ina-garten/smashed-sweet-potatoes-recipe-1940513 - ( New Window )
https://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html
https://www.foodnetwork.com/recipes/guy-fieri/pan-roasted-turchetta-3164459
I haven’t tried the porchetta version but I have done Kenji’s sous vide turkey breast with crispy skin numerous times. It’s always a huge hit.
But for Thanksgiving, I’m more traditional in that I want a whole turkey. This year, like last year, I’m smoking a whole turkey (finished in a charbroil roaster) and I’m also doing a spatchcocked turkey in the oven, the spatchcock is a terrific technique (google serious eats for a description and how to do it) for really good, even cooked, quickly cooked turkey.
Quote:
along those same lines, here are link To Serious Eats and Guy Fieri. Serious Eats also has a sous vide version.
https://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html
https://www.foodnetwork.com/recipes/guy-fieri/pan-roasted-turchetta-3164459
I haven’t tried the porchetta version but I have done Kenji’s sous vide turkey breast with crispy skin numerous times. It’s always a huge hit.
But for Thanksgiving, I’m more traditional in that I want a whole turkey. This year, like last year, I’m smoking a whole turkey (finished in a charbroil roaster) and I’m also doing a spatchcocked turkey in the oven, the spatchcock is a terrific technique (google serious eats for a description and how to do it) for really good, even cooked, quickly cooked turkey.
I've done the spatchcock version and it comes out great, and fast. Here's the link
Link - ( New Window )
This looks pretty great! Might have to do a trial run in order to make sure I like it though!
I tried SV potatoes in tons of milk (some cream) and butter. I wanted to make pomme purée but they wouldn’t go through the sieve. So, I riced them and had great mashed. Not sure if it’s worth sous vide though except to save oven space..
While on SV, if you like carrots for T-day, check out serious eats glazed Sv carrots. Best carrots I’ve ever had, I swear.
I need some new deals for sweet potatoes. I’m tired of my yearly dish and want to try something new.
Have and I mean, It’s a must have, Brussels sprouts. But never ever boil them. Slice thin or shave (halve f you like them bigger) and roast at high temp wth olive oil, and seasoning (I like Berbere but anything is fine). Maybe add some crispy bacon.
Thanks!
Brussel Sprouts Au Gratin
Link - ( New Window )
Cornish Game Hens - ( New Window )
This looks pretty good. Thanks for posting!
Quote:
Pumpkin Praline Pie
1 Pie
9’’ Deep Dish Frozen Pie Crust
1/3 c butter
1/3 cup brown sugar
½ cup chopped pecans
1 (4 and ½ oz) pkg egg custard mix
1 - 16oz can pumpkin
1/3 cup sugar
½ tsp ground cloves
½ tsp nutmeg
1 pinch salt
1 – 13 oz can evap milk
1 egg yolk
1 tsp ginger
1- Bake frozen crust at 450 for 10 min
2- Allow to cool slightly
3 – Combine butter and brown sugar in small pot. Cook until bubbly. Remove from heat. Stir in pecans. Spread mixture on prebaked pie shell. Bake an additional 5-6 min at 450. Allow to cool until mixture is hard. Combine remaining ingredients in a large pot and blend well. Stir over medium heat until mixture comes to a boil and begins to thicken. Pour into prebaked pie shell and allow to cool thoroughly.
4 – Refrigerate until ready to serve – a minimum of 3 hours
5 - Remove pie from refrigerator 10 – 15 min before serving time. Top with whipped cream or ice cream.
The only issue with this is getting the custard mix. I had to order it from the UK as Jello discontinued theirs a few years back.
Enjoy!
Is this the recipe that sparked the fresh custard vs. custard mix debate?
This looks like another good one.
Yup. LOL
Link - ( New Window )
Hominy/Posole
Which, was very traditional up here as well as down South and South of the border.
Basically, if I understand correctly, Corn soaked in a lime solution than dried for preservation. Native American classic since obviously corn is an American iconic crop, and it's got great attributes.
Great texture in soups. For example. It's fun that what we called hominy is making a comeback as posole. Now, there may be a slight difference, maybe hominy is undried posole.
Smoked Gouda Mashed Potatoes - I upped the cheese to 1lb, but very delicious side dish.
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
Whereas perhaps cornmeal is dried ground corn that skipped the soak in lime phase.
Either way.
Corn Pudding is another big Thanksgiving recipe. Ground corn, you can add fresh corn kernels, probably milk, maybe cream, maybe tad of butter.
Cook down then bake?
Dayum
Masa obviously you can make tortillas as well .
Creamy on the inside and crunchy of outside with chewy between the two is the holy grail.
It's another case of using technique to make something sublime out of something mundane.
And again, milk probably plays a roll. Whole milk obviously. Not soy,2% or any other crap.
Whereas perhaps cornmeal is dried ground corn that skipped the soak in lime phase.
Either way.
Corn Pudding is another big Thanksgiving recipe. Ground corn, you can add fresh corn kernels, probably milk, maybe cream, maybe tad of butter.
Cook down then bake?
Dayum
Masa obviously you can make tortillas as well .
Yes, that is the difference between cormeal, and masa harina. Not sure, but I think corn pudding has eggs as well.
I love cornmeal, just placed an order for cornmeal, and coarse ground grits from the Old Mill in Guilford NC.
You could add saffron.
Then, the big question for corn pudding, sweet, savory, or both?
Or, go sub continent and add jaggery.
Is jaggery basically molasses? Its fun how some cherished holiday classics have new names....or are they old names?
Jaggery - cooked down sugar cane juice.
It's all blended.
Chop up a nice sized elephant, add potatoes, carrots, some celery, and water, and season to taste. Let cook for about six hours on medium heat, adding a little flour to thicken the stew a bit.
If you have a few more people than expected show up, you can always stretch your elephant stew a bit by chopping up a couple of rabbits and throwing them in later because they don't take very long to cook. But you do have to be careful doing this as some people don't like to find hares in their elephant stew.
Which I don't think gets you the best texture, so it ends up like corn bread, and people are like 'who cares?' Cornbread. Wup de do. They have this at the Deli.
See many RICE pudding recipe wherein you are cooking the rice in milk on the stove top.
Possibly the way with corn pudding is to cook down on stove first (keep in mind, the corn meal is going to soften quicker than rice probably, maybe cook milk and flavors down for a while, then add corn meal later) and when the texture gets close, including the corn is no longer crunchy, finish in the oven for a bit of crust. By the time you eat it will have finished on the table.
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
That's some Egg Nog - age 4-6 months?
Anyway the whole corn pudding/Jaggery discussion made me think of a recipe I haven't had in a long time, Indian Pudding. It's a sweet dessert made with molasses/Jaggery, cornmeal, and milk. Some recipes include egg, as the one I will post below does. It's a lot like rice pudding, and I really like it. Time to make a batch for Thanksgiving. The linked recipe calls for optional raisins, add them they are really good in this.
Indian Pudding - ( New Window )
Yeah, the longer the better. The alcohol becomes less pronounced and the the flavors blend together. You don't even know there's alcohol in it after it's been sitting for a while.
Like the recipe said, you can drink it whenever you want, but the flavor only gets better over time.
Easy portions to distribute.
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
I see Serious Eats did a taste test on aged egg nog. Here's a link if anyone's interested
Link - ( New Window )
I miss my aunt this time of year, our last link to those colonials.
Stovetop corn pudding native style.
First you must use a fresh pumpkin and ideally a long neck pumpkin which makes much better pies than your standard round pie pumpkin.
Preparing a fresh pumpkin:
Peal the pumpkin and cut them into pieces. Put into water and cook like you would potatoes. Cook until soft then strain out water through a colander. While they are still warm you need to put them through a hand food mill. After you grind it using a hand mill will be about the consistency of thick applesauce. This will make a lot so you can freeze what you don't use for future use. (freeze in 1 or 2 cup containers so it will be easy to thaw and use for other pies at a later time)
Pumpkin Pie:
1 cup fresh pumpkin (see above for how to prepare)
3/4 cup sugar
1 cup milk
2 eggs
1/4 teasp salt
1 Tablespoon cornstarch
1 teaspoon cinnamon
*Mix cornstarch, sugar, salt, & cinnamon.
*Beat eggs with fork, add milk and pumpkin and then stir in the mixed dry ingredients.
*Pour into unbaked 9 inch pie crust (use glass pie pan)
*Sprinkle with a little extra cinnamon and then use a fork to spread (swirl it) the cinnamon around.
Bake on cookie sheet.
Preheat and then bake at 400 for the first ten minutes
Then reduce heat to 350 and bake for another 35 to 45 minutes. Knife put in center should come out clean when done.
Because then they function better taste wise as foils for that Giant ass slice o' ham,
or for your other complex of rich main dishes.
My only exception would be the stuffing, done with all the nasty bird bits, especially the umami giving liver.
I've even boosted the umami in the stuffing by using calf liver.
Sauted first. With the etcs, onions what have you. Then added to old bread or bagel crumbs. And etc. Then stuffed or baked or just cooked on stovetop then served.
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
Quote:
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
i love them crispy and burnt. Eat that shit all the time
Chef John recipe - ( New Window )
It's a holiday. Go all out.
I already posted mine at the top.
Maybe I'll make all that from scratch. That wouldn't be a bad contribution. Thanks.
thanks Bill!
TIA
3/4 cup sugar
2 TBLS flour
1 teaspoon cinnamon
Dash of salt
Pastry for two crusts (9 inch pie)
2 TBLS butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples.
Line 9 inch glass pie plate with pastry, fill with apple mixture, dit with butter.
Lay second crust on top and adjust so you can pinch closed around edge of pie plate. Cut small slits in top crust.
Bake at 400 fifty minutes or until done.
1 teaspoon salt
2/3 cup shortening
5 to 7 TBLS cold water
Hand mix and knead it together. Then roll it out to sizes needed for bottom and top crusts.
Paul prudhomme's sweet potato pecan pie - something my dad has always nade and have picked up
Sauteed brussels sprouts with blue cheese and pancetta - great mix of flavors and different than the overdone broil
Maple bourbon bruleed pumpkin pie - something I am going to try this year. A change up from the traditional pumpkin
TIA
So your relying in the salad for the sharp acid piece and maybe the crunch.
Overly. Overly obvious, true.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
Acid on Thanksgiving. OK.
broccoli cheese casserole.
Unless you want something without cheese and bread crumbs, then just plain lightly steamed broccoli or green beans always go.
I like this dish with ritz crackers, you can google it, tons of recipes out there.
NYT Thanksgiving Dinner Ideas - ( New Window )
Used sage and went with the 18 hour cook time.
Sous vide turkey breast - ( New Window )
So your relying in the salad for the sharp acid piece and maybe the crunch.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
Acid on Thanksgiving. OK.
I thought that's what the wine is for :)
Made and froze some:
bacalao.
Anything with salt cod and potato is actually hugely traditional, albeit forgotten as 'local' up here in the Mid Atlantic and New England.
So thats:
Hominy/Posole
Corn pudding 'Indian pudding style' (milk pudding w molases or jaggery, corn obviously)
Any salt cod + potato dish.
The Lost Arts of Thanksgiving.
Broiled Oysters, if I had the money. Fresh Herb mix such as French style....or ham or bacon if your too busy.
Anyone have a good one?
TIA
Adding milk was done in milk producing areas.
Baking the resulting blend with a sweetener, produced popular deserts such as hasty pudding, big in England prior to The Discovery.
Indian pudding appears to be a hasty pudding with the North American grain, corn. The milk and molasses wouldn't have been available here prior to Columbus.
Then hominy / posole noted above in thread. Dried corn soaked in lime solution, re dried than reconstituted? Textural benefits, tasty, I guess other as well, shelf life reasons.
Grits .. cracked white corn that's been ground a bit more than samp, but still gritty, than cooked.
Polenta being whole dried yellow corn ground with all its parts.
Best rolls - ( New Window )
I'd rather earlier than late of course, but what do you do to keep it warm without it drying out?
Made brussell sprouts with bacon and shallots, and apple/sausage stuffing.
everything came out great so far, just waiting for the crowd to arrive.
Hominy
Posole
Samp
Grits
Polenta
Group reminds us of the universality (especially in range of the Atlantic ocean circuit) of our cultures and our debt to the original originals here.
For those from - Spain, Portugal, West Africa, Brazil, Mid Atlantic, New England, Quebec, West Indies:
Salt Cod + potato
Bacalao.... potato
Cod Cakes. Potato.
Etc Salt Fish dishes
Group.
I'd rather earlier than late of course, but what do you do to keep it warm without it drying out?
Made brussell sprouts with bacon and shallots, and apple/sausage stuffing.
everything came out great so far, just waiting for the crowd to arrive.
I would wrap it up completely in foil and keep sealed until to carve.