Successful Pumpkin Pie

The pie worked. It was delicious. The cooking time exceeded that of the recommended duration in the recipe but it was otherwise very simple and much better than the evaporated milk version. Lighter, more custardy, and not quite as treacly sweet (which is good) but I thought it needed more nutmeg and maybe some cloves. Next time...

I used this recipe. But made it with this pastry pie crust instead. I had lots of left over pastry dough so I cut out some fancy leaves for the top. Very professional.

Pumpkin Process

You should probably process your own pumpkin. I had a request for pumpkin pie at Thanksgiving dinner and, as is so typical in every other facet of my life, I decided to opt out of the easy choice--Libby's canned pumpkin and the pre-made pie crusts.* I also saw an Alton Brown Pumpkin special on TV and decided that making a pumpkin pie from scratch didn't look all that difficult. Who knows. Maybe the pie itself will be a complete fail (there is a back up dessert), but there's something about canned pumpkin and evaporated milk that just makes me feel like there has to be a healthier way.



Pumpkin Puree
1 (4- to 6-pound) baking pumpkin, rinsed and dried--these are usually available around Thanksgiving at snootier markets or farmer's markets. You want a baking pumpkin or a 'sugar' pie pumpkin. I did 3 small ones so I'd be sure to have enough for the pie.

Kosher salt

Preheat oven to 400 degrees.

Cut pumpkin in half and scoop out all the guts. Sprinkle the flesh with kosher salt and place flesh side down on a baking sheet covered in parchment paper. Roast until a paring knife can be easily inserted and removed, 30 to 45 minutes.

Let pumpkin cool 1 hour. Remove the flesh and process in a food processor until smooth, 3 to 4 minutes. Store in fridge up to 1 week or freeze for 3 months.


*I have nothing against these refrigerated pie crusts for weeknight quiches. I am no snob.

Applesauce

I have never made applesauce before. But after an apple-picking trip in Wisconsin with some of my booze pie enthusiasts, I lugged home a half peck of Ida Red, Jonathan, and Cortland apples to cook up. I made an apple pie in Wisconsin so I wasn't interested in doing that again (although the Joy of Cooking recipe for pies is excellent).

This recipe is also adapted from the Joy of Cooking which I find to be my default I-need-a-basic-recipe source. It was really good! gws made me break up the chunks so it was a little smoother but you can put it through a food mill to make it more like the store bought stuff. I like it with bits of apple though. It would taste really good with ice cream.

Peel, core and cut into 1/2-inch slices

3 pounds cooking apples

Combine in a heavy-bottomed saucepan or pot with:

1/2 - 3/4 cup apple cider depending on juciness of apples

1 1/2 tablespoons lemon juice depending on tartness of apples

1 cinnamon stick

Cover and simmer, stirring occasionally, until the apples are soft but not mushy, about 20 minutes.

Stir in:

1/2 to 3/4 cup turbinado sugar or 6 tablespoons mild honey

1/2 teaspoon nutmeg

1/2 teaspoon mace

1/4 teaspoon ginger

Cook one minute longer to dissolve the sugar, uncovered, stirring frequently. If you would like a smooth sauce, run through a food mill. If you want it chunkier, just break up the bigger bits with a wooden spoon.

Vintage

A recent purchase.

This is going to be fun. My 1970 "The Joys of Jell-o" cookbook is on its way.

Custard Tarts

We went to Portugal and ate pasteis de nata every day. And at least 2 per day. They are delightful custard tarts dusted with sugar and cinnamon. I bought a cookbook in Lisbon so I could try to bake them at home. The first batch turned out OK--the pastry was a little under-baked but they were still delicious and reminded us both of a great trip. They are a bit fussy but with time I think they could be really good.

Roasted Rhubarb

Holy crap. This is probably the best thing I've ever eaten. Seriously. I made it for lunch tomorrow, to eat cold. But when I tasted it to check the flavors I had to force myself not to hoover the whole thing. It's from a great site called Orangette. I have never eaten anything bad courtesy of that author. And this recipe couldn't be simpler. I am going to try this tomorrow with a bit of Greek yogurt or sweetened crème fraîche. Perhaps a garnish of mint....

Roasted Rhubarb

Inspired by Canal House Cooking, Volume 3

2 lb. rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split

Set a rack in the lower third of the oven, and preheat the oven to 350°F.

Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.

You can eat this cold or warm.

Yield: 4 to 6 servings.

Easter Braid

Here is my annual Easter bread--a yeast bread braid. It is a family recipe so that means it's secret. I will say I added in orange zest and crushed anise seeds. My mom adds saffron threads. I still haven't mastered the recipe yet but at least it looks right.