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Page Four

Hot Buttered Rum With Cider
Seves 6

6 tsp powdered sugar
1 cup hot cider
1 cup rum
6 tablespoons butter
nutmeg

Place powdered sugar in a hot tumbler add ingredients. Sprinkle nutmeg on top.

Whipped Sweet Potatoes With Crispy Shallots
Serves 10

5 pounds sweet potatoes
4 ounces butter, room temperature
tsp ground cardamom vegetable oil, for frying
pound shallots, thinly sliced

Preheat oven to 400 F. Pierce the sweet potatoes with the tip of a knife and bake for about 40 minutes, or until tender. Turn the oven down to 250 F. Cut the potatoes in half and scoop the potatoes into a large bowl. Add the butter and cardamom and beat with an electric mixer at a low speed until smooth and fluff. Season with salt and white pepper. Transfer to a serving dish and keep warm in the oven. In a large deep skillet, heat 1 inch of oil until shimmering. Add half of the shallots and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the shallots to paper towels to soak up the excess oil. Sprinkle with salt. Repeat with the remaining shallots. Scatter the shallots over the sweet potatoes.

Acorn Squash
Serves 10

5 acorn squash
10 tsp butter
10 tsp cinnamon and or nutmeg
20 tbs maple syrup

Cut squash in half. Scoop out seeds. Put 1 tsp butter in the centers, sprinkle spice, 1 tbs of maple syrup. Place squash halves in a pan and bake at 350F for one hour.

Pumpkin Risotto
Serves 4

4 cups chicken stock salt (if using stock from scratch)
1 onion, finely diced
2 tbs olive oil
1 tbs unsalted butter
1 cup Arborio rice or short-grain rice
pepper
parmesan cheese
1 can pumpkin puree
thyme, optional
vermouth, optional

In a medium saucepan, bring broth to a boil over medium heat. Put in onion, olive oil, butter and thyme. Cook, stirring, until onion is translucent. Ad rice and cook, stirring often, for another 5 minutes. Add vermouth and let it burn off and absorb. Then add a ladle of broth to the rice, reduce heat to low to maintain a gentle simmer. Proceed ladle after ladle until all is absorbed. Near the end, add the pumpkin and stir together completely. Cook long enough for the pumpkin to be heated throughout and serve.

Apple Crisp
Serves 6

5 cups peeled and sliced apples
1 tablespoon sugar
1/2 teaspoon cinnamon 1
teaspoon nutmeg
teaspoon ground ginger 1
/3 cup apple cider

Topping:
1/3 cup rolled oats

1/3 cup flour
1 cup brown sugar
1/2 teaspoon cinnamon
teaspoon ground ginger
teaspoon salt
pound unsalted butter, cut into pieces

Toss the apples with the sugar, cinnamon, ginger, nutmeg and cider. Place in 1 1/2 quart lightly buttered serving bowl. Combine the dry ingredients for the topping ad with your fingers mix in butter gently, until it resembles coarse crumbs. Spread over apples, bake at 350 degrees for 30 minutes. Serve with softly whipped cream.

Pecan Pie
Yield: 1 9-inch pie

For the crust:
1 cups all-purpose flour
2 tablespoons confectioners sugar
1/2 teaspoon salt 1
0 tablespoons cold unsalted butter, cut into bits
1 large egg, separated
cup ice water

For the filling:
6 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
1 cup finely ground pecans
1 cup chopped pecans

Make the crust:

In a bowl combine the flour, sugar, salt and butter and blend the mixture until it resembles coarse meal. In a small bowl combine the egg white and ice water. Add liquid to dry ingredients and toss to combine. Form dough into ball and chill 1 hour. On a lightly floured surface, roll out dough into a round 1/8-inch thick and fit it into a 9-inch pie plate, crimping the edge. Chill 1 hour more. Preheat oven to 400 degrees F. Prick bottom and sides of shell, fit it with a round of wax paper and weight it with rice or beans. Bake shell for 15 minutes. Remove foil and bake for an additional 10 minutes. In a small bowl whisk together egg yolk with 1/4 teaspoon water and brush bottom and sides of shell with mixture. Return shell to oven and bake for 2 minutes more. Make the Filling: Preheat oven to 275 degrees F. In a bowl set over simmering water melt butter. Remove bowl from heat and whisk in sugar, salt, eggs, one at a time, corn syrup and vanilla. Return bowl to heat and stir until mixture is shiny and warm to the touch. Add finely ground pecans and chopped pecans. Bake in the oven for 50 to 60 minutes, or until center feels set, but still slightly soft. Cool at least 4 hours.

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Part One of Celebrating the Bounty of Good Things

 

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