November 24th, 2006
|03:42 pm - Thanksgiving + musings on happiness & pie|
Thanksgiving was very good indeed. Aaron suggested that we the five of us (myself, teaotter, amberite, xtricks, and Aaron) have a family Thanksgiving dinner rather than going over to have dinner with skelkins, alephnul, hereville, the rest of their household (the ennead) and the dozen or so other people they invite. So, we invited our friend Matt along and had free range turkey (vastly better than a conventional bird) stuffing gravy, a multitude of roast vegetables, cranberry sauce, pineapple, and pumpkin pecan pie (recipe follows). Then, while Aaron and Daire went home to sleep, Becca, Alice, Matt, and I went over to see the ennead and their many guests and had more dessert (I made an apple marzipan galette for this occasion). Good friends, good food, and much good times, all one can ask of a Thanksgiving.
On a rather unrelated note, I highly recommend this post on happiness, change, and life, as always, eclective's posts are exceptionally worth reading. Also, that post has a link to this article, which within its somewhat rambling tone sums up much of my own belief in transhumanism - improving our minds, emotions, and bodies to become something more and better than we are now.
For now, have some pie:
Pumpkin Pecan Pie
The layers in the pie remain separate and distinct, and the flavors compliment each other beautifully, a lovely exercise in culinary excess.
• 1 cup flour
• 1/4 cup sugar
• 6 TBS stick butter
mix all this together, I use a cuisinart. Once it's all blended
together, and has a meal-like texture, add
• 1 egg yolk
• ½ tsp vanilla
• ¼ tsp cinnamon
• 1-2 tsp cold water
mix with cuisinart, or mixer until it just holds together as a ball.
Roll out and place in a 9 inch round cake pan (not a pie pan, since those are too shallow, this is a deep dish pie.
Preheat oven to 375°F.
Bake pie crust for 9 minutes and remove (it will be partially cooked)
• 2 jumbo egg, slightly beaten
• 1.5 cups cup pumpkin puree (fresh cooked or canned)
• 1 cup milk (or light coconut milk)
• ¼ dark brown sugar
• ¼ cup light molasses
• 1/2 tsp cinnamon
• 1/8 teaspoon nutmeg
• 1/2 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves
• ¼ tsp salt
Combine all ingredients in the Pumpkin Layer in a pan, mix well with hand blender or cuisinart, and cook on medium until it boils slightly. Mix again with hand blender or cuisinart to remove all lumps and pour in half-baked pie shell.
• 2 large eggs, slightly beaten
• 2/3 cup light corn syrup (Karo) or golden cane syrup (better than corn syrup)
• 1/2 cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract (or vanilla from one vanilla bean)
• 1 cup chopped pecans
Combine all ingredients in Pecan Layer and gently spoon mixture over pumpkin layer in pie shell.
Bake for 40-50 minutes until only slightly jiggly in the center. Cover with foil after 15 minutes to prevent overbrowning on top.
For A Delicious Gluten-Free Crust
Combine 8 oz gluten-free ginger snaps, 1 tsp ground ginger, 2.5 TBS butter, 1 TBS dark brown sugar, and 1/2 lightly beaten egg white white in a food processor. First grind the ginger snaps into powder, then add all of the other ingrediants. Press into the pie pan, and bake at 350 for 10 minutes, and then use exactly like the other pie crust.
Current Mood: pleased
Pecan pie! Actually, apple marzipan galette sounds delicious, though I'm not actually sure what it is. ^^ I just know that apples and marzipan are Good Things on the scale of one to yummy, in this cat's opinion.
Glad you had a shiny Thanksgiving!
|Date:||November 25th, 2006 12:10 am (UTC)|| |
A galette is a pie made w/o a pie pan, you roll out the crust, place the filling on top, fold the edges in and bake.
In this case, I rolled out the crust, placed a smaller circle made of 4.5 oz of marzipan rolled into a flat 9" circle, topped that with 4 peeled and thinly slices apples, 1/2 cup sugar, 1 TBS flour, and 1 TBS lemon juice.
The pie crust was:
1 1/3 cup flour
1/4 cup sugar
8 TBS stick butter
1 egg yolk
½ tsp vanilla
¼ tsp cinnamon
1-2 tsp cold water
Made in the same manner as the crust for the pumpkin-pecan pie and rolled it out until it was 14" in diameter. The crust will not completely cover the apples and this is a good thing. Bake at 400 for 25-30 minutes.
Ooh, nice! Thanks so much! ^_^
Btw, there was an article you would find interesting in this week's Portland tribune. It involved stem cell research at OHSU. Apparently, they just transplanted healthy neural tissue into the brain of a kid who had their brain built wrong, and was going to die from said brain issue. They have five more lined up to try the same thing on.