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Posts Tagged ‘Deep Dish Pumpkin Pie’

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There were two recipes we made for Thanksgiving that were really, truly, out-of-this-world. One was the Deep Dish Pumpkin Pie (today), the other and Sweet Potato Gratin (tomorrow). When I first saw the recipe for the Pumpkin Pie I knew it would be a lot of work. A crust from scratch put into a spring form pan, with pumpkin pie filling from scratch (meaning from a pumpkin, not a can), a layer of almond crunch, fresh cranberry sauce and then a cream cheese whipped topping. All from scratch. But I was up for the challenge and I had a back up plan. (See the chocolate pecan tart recipe from last year – Cooking Light).

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And true, it was a lot of steps. But it was also worse every last one of them, even though I was nursing a nasty cold. The crust came out light and flaky. The pumpkin filling tasted like an actual pumpkin and I’ve declared I’ll never go back to the can again (except maybe in May). The almond crunch provided a great texture, although next time I’d only make half of it as it did slightly overpower the filling. The cranberries provided a touch of tartness to the whole dish and the cream cheese whipped topping, well, it added just the right touch at the end. Not only did it taste good, it was beautiful. Something you’d expect from a well-known restaurant in New York, which is where it came from.

Unfortunately, I can’t find the recipe online and obviously, it’s very long. If you want me to email you a copy I can. I plan to scan my copy in so I don’t lose it. Thanksgiving 2009 is only 362 days away, right?

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A few of you know I’ve been under the weather. Its really hard to think about food when you can’t smell a thing. But we’re still moving forward with the full Thanksgiving Menu, because, really, is there a choice?

There will be four of us for the main meal and a few friends stopping by through the day. Here’s what we’re whipping up.

Appetizers include:

The now traditional Tuna Tataki
Mushroom Crostini
Assortment of Cheeses, Olives and Pate

The main meal:

Cooking LIght’s Cider Brined Turkey with Herb Gravy
Barefoot Contessa’s Sour Cream Mashed Potatoes
Whole Food’s Sweet Potato Gratin
Bon Appetit’s Green Onion and Black Pepper Biscuts
Bon Appetit’s Citrus-Glazed Carrots
Bon Appetit’s Grapefruit and Avocado Salad with Coriander
(Some sort of) Stuffing

and finally, Deep Dish Pumpkin Pie with Walnut Crunch, Cranberries and Cream Cheese Whipped Topping (printed in New York Magazine this fall)

There, I think that’s enough….

I hope you all have a fabulous Thanksgiving surrounded by loved ones and lots of good grub.

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