Hot Buttered
Rum With Cider
Seves 6
6 tsp powdered sugar
1 ½ cup hot cider
1 ½ 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
½ tsp ground cardamom vegetable oil, for frying
¾ 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
350°F 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
¼ teaspoon nutmeg
¼ 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
¼ teaspoon ground ginger
¼ teaspoon salt
¼ 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 ¼ 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
¼ 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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the Bounty of Good Things
