Recipes WE Love!

Christmas Baking: Classic Pumpkin Pie

Our Christmas baking is underway! Is yours?

We have been so busy doing our last-minute shopping that we haven’t had much chance to post. The holidays are just so crazy! But here’s our Classic Pumpkin Pie recipe! It would be fantastic on any holiday table! Hope you enjoy it!

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Pumpkin Pie

Use a deep dish 9 or 91/2 pie plate and use flaky pie dough for the crust.

Ensure eggs milk and cream are at room temperature. Preheat oven to 350 degrees.

Ingredients:

2 eggs
1 egg yolk
2 cups of fresh pumpkin or pumpkin puree in a can
¾ cup milk
¾ cup heavy cream
¼ cup white sugar
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon grated nutmeg
¼ teaspoon ground allspice or clove
½ teaspoon salt

Directions:

Whisk egg yolk in small bowl and brush pie dough. Allow egg wash to dry.
Please note… the above step is optional, but the reason we suggest it is because the egg forms a moisture barrier between the crust and the filling and helps to keep the crust for getting soggy and soaked with the pumpkin filling.

Whisk eggs in a large bowl and whisk in all remaining ingredients. Pour into a prepared pie plate and bake until the filling sets up. It should take for 40 to 45 minutes. You will be able to tell when it is done when you nudge the pie the center will quiver.

Let the pie cool completely before you refrigerate. For the best pumpkin pie flavor allow it to refrigerate for a day or two before serving.

Friday Grilling: Dave’s BBQ Sauce!

It’s Friday and we’re so excited for this weekend! We are busy working on our deck and can’t wait to start some outdoor cooking.

So in the spirit of our excitement, we’re making barbecue! Try Dave’s special sauce! In Leah’s opinion, it is smack-your-mama good!

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Ingredients

· 2 Tablespoons Butter
· ½ cup chopped Sweet Onion
· 1 Tablespoon tomato paste
· 1 cup ketchup
· ½ cup apple cider vinegar
· 1/3 cup of chili sauce
· ¾ cup brown sugar
· ½ cup honey
· 1/3 cup Worcestershire
· ½ tablespoon smoked paprika
· ½ tablespoon cayenne pepper
· 2 tablespoon chili powder

Directions

Sauté the chopped onion in the butter. Once translucent, add the tomato paste.

Once the onions are browned, add the ketchup.

Brown the onions and ketchup.

Then, add the remaining ingredients. Cook until the sugar is dissolved.

Once cooked through, process in a blender. You can skip this step if you don’t mind chunky BBQ sauce.

Recipe: Spiced Nuts

Spiced Nuts are a good snack to keep on hand around the holidays. Just put them in a candy dish when company comes by or wrap them in up with a bow as a gift. Check out Dave’s recipe for this sweet and smoky nuts.

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Ingredients

  • ½ t ground cumin
  • ½ t cayenne pepper
  • ½ t ground cinnamon
  • 4 C unsalted mixed nuts, such as walnuts,      pecans, hazelnuts, and almonds
  • 4 T unsalted butter  (substitute Earth Balance buttery spread      for Vegan version)
  • 6 T brown sugar
  • 1 t kosher salt
  • 1 T water

Directions

Heat the nuts in a dry large skillet over medium to medium high heat and cook, stirring frequently, until they begin to toast, about 4 minutes. 

Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. 

Add the spices, stirring to incorporate and coat the nuts. 

Add the sugar, again stirring to coat and combine with the spices. 

Add the kosher salt and water and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes. 

Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. 

Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.  If there is still butter on the foil under the nuts when cooling, use a paper towel to absorb.

Store in an airtight container until ready to serve.

Harris’ Challah Rolls

We’ll be making our popular Challah Rolls this Thanksgiving! There’s nothing like fresh baked rolls at your dinner! Try them out!

Recipe
Note: This recipe requires a bread machine.

Ingredients

Rolls:
• ¾ cup milk or water
• ¼ cup softened butter
• 2 eggs
• 3 cups flour
• 2 tablespoons honey
• 1 teaspoon salt
• 1 ½ teaspoons of fast-rising dry yeast or active dry yeast marked for bread machine use

Egg Wash:

• 1 egg
• 1 tablespoon honey

Directions

Rolls:

Gather all of the wet ingredients (milk/water, butter, eggs & honey) and put them in the bread machine.

Next, add the flour and salt on top of the wet ingredients. Do not stir.

In your flour, make a small well about the size of your fist and pour the yeast into the well. Then, set your bread machine to the dough setting.

When the cycle is complete, punch your dough down once.

Then, lightly grease a cookie sheet. We suggest using butter.

Divide the dough into 10-12 pieces, and roll each into a log shape.

Tie each log into a knot and place on the cookie sheet, spaced one –two inches apart.

Cover the rolls with a lint-free kitchen towel. Place the pan in a warm place for at least an hour. This allows the dough to rise.

Egg Wash:

Whisk together the egg and honey.

Brush the dough with the mixture. Optional: You can also sprinkle the rolls with sesame or poppy seeds.

Bake the rolls for 15-20 minutes or until golden brown in the oven at 350 degrees F.

Enjoy!

The Dads: Thanksgiving Menu

So, just what will The Dads be serving this Thanksgiving? Here is our projected menu for this year:

Thanksgiving 2013

Menu: 14 guests

Appetizers:

1. Smoked Salmon Ball
2. Roasted Eggplant Dip
3. Chopped Liver
4. Spiced Nuts

First Course:

1. Potato Leek Soup
2. Challah Dinner Rolls (See Harris’ Recipe in the post above!)

Main Course:

1. Oven-Roasted Turkey with White Truffle Butter
2. Smoked Turkey
3. Southern Cornbread Stuffing with Sausage and Spinach
4. Harris’ Italian Stuffing
5. Sweet Potato Grand Marnier
6. Roasted Brussels Sprouts with Chestnuts
7. Cranberry Onion Confit
8. Traditional Cranberry Relish

Dessert:

1. White Chocolate Macadamia Nut Pie (See the recipe & video in the posts below!)
2. Pumpkin Pie
3. Jewish Apple Cake
4. Lemon Meringue Pie
5. Sugar-Free Trifle (Made by Carol)

Recipe: Harris’ Chocolate Chip Cookies!

Cookies Final

Warm delicious cookies & milk. Who doesn’t want to try some of Harris’ Chocolate Chip Cookies?! Harris recommends using Ghirardelli Double Chocolate Chips when making his recipe! Enjoy!

Ingredients

• 2¼ cups all-purpose flour (We prefer King Arthur’s)-Harris says Self-rising in the video – but please use all-purpose!
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup of softened un-salted butter
• ¾ cup packed dark brown sugar
• ¾ cup white sugar
• 2 teaspoons pure vanilla extract or one whole vanilla bean
• 2 large eggs
• 2½ cups bittersweet chocolate chips

Directions

In a large bowl, whisk together flour, baking soda, and salt, then set aside.

In a large mixing bowl, cream butter, brown sugar, and white sugar at medium high speed until very light and creamy. This will take about 5 minutes.

At slow speed, add eggs one at a time until just incorporated. Add vanilla. If using a stand-up mixer with a very slow speed setting gradually add dry ingredients until just incorporated. If you do not have a stand up mixer, incorporate dry and wet ingredients with a wooden spoon.

Stir in the chocolate chips. Drop walnut size mounds of cookie dough onto ungreased cookie sheet and bake at 375 degrees for 10 to 11 minutes.

Recipe: Harris’ White Chocolate Macadamia Nut Pie

Macadamia Pie

Ingredients
• 9 1/2″ or 10″ unbaked, deep dish pie shell- you can make your own, or buy an unbaked, deep dish pie shell from the freezer section of your grocery store
• 12 oz can of Evaporated Whole Milk
• 12 oz Ghirardelli White Chocolate, broken into pieces.
• 4 tablespoons Butter
• 3 Eggs
• 1 1/2 cups Sugar
• 3 heaping tablespoons Flour
• 1-2 teaspoons Vanilla Extract
• 8 oz Macadamia Nuts – halved if you prefer

Directions

Place a medium saucepan over very low heat and add butter. Once the butter is melted, add the milk and chocolate. Stir constantly until the chocolate is melted. Once melted, remove the mixture from the heat.

In a large bowl, mix the eggs, sugar, flour, and vanilla. Add the chocolate mixture and stir until well blended.

Cover the bottom of a prepared pie shell with the Macadamia Nuts. Pour filling over the nuts. The nuts will actually rise to the top.

Carefully, place the pie in a preheated oven at 425 degrees F and bake for ten minutes.

Reduce the heat to 350 degrees. Vent your oven and bake for another ten minutes.

Reduce the heat again to 300 degrees. Vent your oven and bake for another 15 minutes

Reduce heat one last time to 250 degrees for the remaining hour and fifteen minutes.

Note: The reduction of the temperatures really depend on your oven, but you really want to keep the top from becoming too brown or burned.

The pie will be done when the filling cracks around the edges and rises ½ to ¾ inches.

Remove the pie from the oven. Allow it to cool completely and refrigerate before serving. Enjoy!

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