January 10, 2012 § Leave a comment
Continuing in the holiday food that I should have posted about earlier series…
I’m sure many have a deep and abiding love for apple pie. Actually, for a long time apple pie was the only type of pie that i could stand to eat. Most commercial pumpkin pies taste too much like baby food, and even our state’s famous key lime pie was too artificially enhanced for my liking.
On the other hand there was apple pie. I guess the thing is, apples are so abundant and so resistant to spoilage there isn’t much of a point in trying to use “apple flavoring.” Also, once the pie crust is cooked, there is not much left to making an apple pie except throwing some apples in there. Perhaps that is why even McDonald’s apple pies held an allure for me (not anymore though, too sweet!).
So, while Thanksgiving and Christmas normally only brings thoughts of Christmas Cake to my mind, I realized for many other people in the US apple pie was the thing to bake.
Oven Temperature: 425 F
Yield: 1 pie
- 7 Apples
- 2 tsp lemon juice
- 1/2 c sugar
- 2 tbsp flour
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1/4 tsp ginger
- 1 tsp cardamom
- Make pie crust according to this post.
- In a bowl, peel, core. and slice apples
- Cover apples with lemon juice, sugar, flour, salt, cinnamon, nutmeg, clove, ginger, and cardamom. Mix.
- Set aside for about an hour, this helps the flavors to mix
- Place filling in crust
- Cover with either a plain crust with holes poked in or a lattice (tutorial!) crust.
- Brush the top crust with egg white and sprinkle on some sugar for style
- Bake for 15 minutes at 425, reduce temperature to 350 and bake for another 30 minutes. It should be nice and bubbly.
- Let pie cool completely about an hour before serving.
Nothing to it!
By the way, check out this gorgeous pie from Parade! Doesn’t it look scrumptious?
November 24, 2011 § Leave a comment
Before I made these, as a by-product of making pumpkin pie, I had never eaten a pumpkin seed before.
In the game Glitch, recently there was a holiday called Zille-o-ween which was an in game version of Halloween. Players grew pumpkins and got to make jack-o-lanterns, pumpkin pie, pumpkin ale, and other pumpkin based foods. When you cut up the pumpkins to make these foods, you got roasted pepitas!
So, when I was cutting up some pumpkins to make pie and pulled out the seeds, I thought “Hey! I got pepitas!”
So anyway these are amazingly delicious and super duper healthy for you. Just don’t eat them all at once!
- 1 1/2 cup of pepitas
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp olive oil
- Scoop seeds out of pumpkin
- Rinse with cold water to remove as much membrane as possible
- (optional) Boil with salt water for 10 minutes, this gives it a flavor more similar to sunflower seeds
- Place on paper towels in a single layer and let dry overnight
- Pre-heat oven to 325 degrees
- Mix seeds, oil, salt, and pepper together
- Spread seeds out in single layer on foil lined baking sheet
- Cook for about 25 minutes or until golden brown
- Try to wait for them to cool before eating!
November 23, 2011 § Leave a comment
Even though my family has lived in the USA for over a decade, we never quite acculturated all the way. No Thanksgiving, no Halloween, no Fourth of July. I think when we moved to the suburbs we bought a grill in an attempt to be “all-American” and it was used once and never again.
So… I never had a “real” Thanksgiving so much as a mini pre-Christmas.
My first Thanksgiving was my second year of college. I wasn’t going home for the fall break and my friend invited me to come to her family’s Thanksgiving dinner since she lived nearby.
It was like I was in the home of those people on TV!
Turkey and tons of people and children running around. Stuffing and “yams,” and cranberry sauce.
Now, the only exposure to cranberry sauce I had up until then was the canned kind that they served in the dining hall before fall break. So I was amazed when I saw my friend make this, and it was so simply and delicious!
So, when this year I was asked what I would bring to dinner, I immediately volunteered to bring cranberry sauce.
It is the easiest thing. It is almost not cooking, but it is so great!
- 2 bags of Cranberries
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup orange juice
- 1 tsp cinnamon
- Wash cranberries and remove any that look too old and squishy
- Add cranberries, brown sugar, white sugar, cinnamon, and orange juice to large pot
- Cook until cranberries burst
- (optional) strain, but I love the taste of cranberry skins
- Cool and eat
November 22, 2011 § Leave a comment
I don’t know why I volunteered to make pumpkin pie from scratch, but I am simultaneously super excited and super scared I will poison my whole family.
Lets see what happens!
So, of course, you need pumpkin purée for a pumpkin pie.
- 2 small pumpkins
- Pre-heat oven to 325 degrees
- Cut pumpkins in half from top to bottom
- Place pumpkins face down in baking pan on top of a cooking sheet
- Cook for about 1 hour
- When pumpkins are removed they will be browned and soft, allow to cool slightly (unless you are impatient like me)
- Scoop out the flesh ( I used one of those ice-cream scoops with the mechanical release to make it easier)
- Blend the scooped out flesh
- Store in fridge or freezer once thoroughly cooled