Yes, it's over...
Nancy Howells
The turkey's gone... (or, well, part of it, at any rate).
So's the stuffing (ok, so I still have several containers of leftover
stuffing), the cranberries (same thing there), the brussels sprouts
(they really *are* all gone), the gravy, the...
you get the picture.
Wow. It was uneventful. I still have a sinkful of dishes, but those'll
get done.
The final decision on the brussels sprouts recipes rested with the
hubby, and he decided on the recipe with bacon. I intend to try quite a
few of those posted, and thank everyone who took the time to post/mail
recipes for sprouts! Who knows? You may have helped change a
long-standing dislike!
The only "disaster" was that I couldn't find ginger for my pumpkin pie,
but I just added some cloves instead, and.. well, wow. This was a first!
--
--
Nancy Howells <nhow...@earthlink.net>
C.J. Fuller
Nancy Howells <nhow...@earthlink.net> wrote:
Sounds great. Our dinner is just finished up. I tried the turkey
recipe out of November's Gourmet, which fills the cavity with red
onions, oranges, and bay leaves. I also used a so-called "fresh" Perdue
turkey (the recipe originally called for a kosher bird, but I may have
missed the boat on them and I don't have the refrigerator space for
brining it myself). The bird turned out very moist. I also made my
semi-traditional Simon & Garfunkel stuffing (seasoned with parsley,
sage, rosemary & thyme), my very traditional cranberry-orange relish,
and mashed potatoes. We also tried a recipe out of Food and Wine for
fennel-pomegranate salad. It served as a good light counterpoint to the
turkey and gravy. The wine was a '99 Black Opal (Aussie) Shiraz. Once
our bellies empty a little, we'll have some pumpkin pie.
Cindy
--
C.J. Fuller
<mailto:cjfu...@mindspring.com>
<mailto:cjfu...@uncg.edu>
PENMART01
>The only "disaster" was that I couldn't find ginger for my pumpkin pie,
>but I just added some cloves instead, and.. well, wow. This was a first!
Typical pumpkin pie spice contains cinnamon, allspice, nutmeg, ginger and
cloves, in descending order of prevalence. Were the ginger omited it likely
wouldn't be missed.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Alan Zelt
I tried this recipe for our dinner tonite, and it was the best pumpkin
pie I have served in years. I think THE ingredient that made it was the
ginger. I was asked to make it again, later this year, as well as for
Thanksgiving next year. Up until tonite, I would have agreed with you
about not needing it. Ginger is not a favorite of mine.
* Exported from MasterCook *
ORANGE-SPICE PUMPKIN PIE
Recipe By : Bon Appétit,November 2001
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pie
Pie/Tart Crust
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flaky Pie Crust Dough
1 1/4 cups all purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter -- cut into 1/2-inch
pieces
1/4 cup chilled solid vegetable shortening -- cut into
1/2-inch
pieces
2 tablespoons ice water -- (or more)
Filling
1 can pure pumpkin -- (15 ounce)
1 cup dark brown sugar -- (packed)
3 large eggs
1 1/4 cups heavy whipping cream
2 tablespoons dark rum
2 tablespoons finely chopped crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Whisk flour and salt in medium bowl to blend. Add butter and shortening.
Rub in with
fingertips until very coarse meal forms. Sprinkle with 2 tablespoons
water. Toss until
moist clumps form, sprinkling with more water by teaspoonfuls if mixture
is dry. Gather
dough into ball; flatten into disk. Wrap in plastic and chill at least 1
hour. (Can be made
1 day ahead. Keep refrigerated. Soften dough slightly at room
temperature before using.)
Preheat oven to 375°F. Roll out dough on lightly floured surface to
12-inch round. Transfer to 9-inch-diameter glass pie dish.
Fold overhang under and crimp decoratively. Pierce dough all over with
fork. Freeze 15 minutes. Line crust with foil; fill with
dried beans or pie weights. Bake until sides are set, about 12 minutes.
Remove foil and beans. Bake until crust begins to color,
pressing with back of fork if crust bubbles, about 5 minutes longer.
Transfer crust to rack. Reduce oven temperature to 350°F.
Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining
ingredients and whisk until blended. Pour filling
into crust. Bake pie until filling is set in center, about 1 hour.
Transfer pie to rack; cool 30 minutes. Chill uncovered until cold,
at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- - - - - - - - - - - - - - - - - -
NOTES : Even traditionalists will love this pie, which is accented with
grated orange peel.
--
Alan
"I've often wondered to myself: does a vegetarian
look forward to dinner, ever?"
......Julia Child
Joseph Hall
>
> The turkey's gone... (or, well, part of it, at any rate).
I made cassoulet. Now if we had only invited guests.
-joseph
Gregory Morrow
> Nancy Howells wrote:
> >
> > The turkey's gone... (or, well, part of it, at any rate).
>
> I made cassoulet. Now if we had only invited guests.
Hey, wanna trade some of that nice cassoulet for one (or even *all*)
of the three pumpkin pies I've got left over?
Virginia Tadrzynski
rosemary and thyme......
-Ginny
Oh, Nancy, why didn't you send a runner out to the
'megashoppingsuperdupersupermarketanddepartmentstore' and have them pick up
some ginger, after all they were waiting for the Christmas shoppers out
while their birds cooked.
"C.J. Fuller" <cjfu...@mindspring.com> wrote in message
news:cjfuller-B0D906...@news.mindspring.com...