Posted by Dorie Greenspan, November 22, 2007 at 12:00 PM
Every Thursday, Dorie Greenspan stops by with a delicious baking recipe. Here's one you can print out for tomorrow morning's breakfast.
Tonight, after you've washed the platters and dried the endless glasses, you may have had your fill of stuffing and sweet potato casserole, brussels sprouts, cornbread, and maybe even turkey, but if you're like me, you'll be happy to give pumpkin one last fling. And if you are, I'd suggest these pumpkin pie pancakes to end the holiday weekend.
The pancakes have all the spices—and rum—of a holiday pie and can be served at brunch with a slick of maple syrup or savored as a dessert, in which case I'd certainly top them with great ice cream.
If you're making these for brunch, make it easy on yourself: the night before, whisk all the dry ingredients together and keep them covered at room temperature; whisk all the wet ingredients together and keep them covered in the fridge; and measure out the pumpkin puree and keep it covered and chilled as well. If you're flipping for the masses, you can easily multiply the recipe.
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Posted by Erin Zimmer, November 20, 2007 at 4:00 PM
Whip out the butane torch, kids. This Pumpkin Pie Brûlée, also from friend Brendan Cox of D.C.'s Circle Bistro, is super simple and just needs that hand-held ignition and flame tip (also good for destroying small patches of weeds and for high-tech lightage of birthday candles). Grandma Mildred may call it untraditional, but again, we say: Bring on the pyromaniac urges.
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Posted by Ed Levine, November 18, 2007 at 10:11 AM
For this week's Sunday brunch recipe I want to allay any fears about my pumpkin pie position. Just because I don't love pumpkin pie doesn't mean that I don't appreciate other pumpkin dishes. These pumpkin fritters from Gina DePalma (it's actually her mother's recipe) would make a fine brunch main dish.
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Posted by The Gurgling Cod, November 17, 2007 at 1:00 PM
Sunday Night Soups, where each week The Gurgling Cod shows up to offer a soup appropriate to the week's Sunday Night Football game on NBC.
This week, the New England Patriots pay a visit to Buffalo and their Bills. Northwest New York State will never be confused with Provence in terms of developing a compelling indigenous food tradition, excepting buffalo wings, which while delicious (and worth making at home, by the way) do not translate feasibly into soup. However, few match-ups offer a better opportunity to get into the right frame of mind. Bill Belichick, while something of a polarizing figure, is famous for his relentless preparation. A soup that requires the same of its maker will give you a sense of what it takes to be a champion. A soup does not have defensive tendencies you can track, or even opposing coaches that you can videotape surreptitiously, until your former assistant and protégé snitches you out, but it can have chestnuts. Chestnuts are delicious, but peeling them is tedious, and can fray the fingers a bit. They give this soup a wonderful velvety sweetness, and give you the opportunity to experience the 99% of genius that is hard work.
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Posted by Dorie Greenspan, November 15, 2007 at 12:30 PM
On Thursdays, Dorie Greenspan drops by with a delicious baking recipe for you to try. Preheat those ovens, people! —Ed.
As every baker knows, Thanksgiving is really about the pie. The turkeys may get the covers of the all the glossy mags, but it's the pie—specifically pumpkin pie—that counts. Skip it and no one will ever come to your home for Thanksgiving dinner ever again.
Here's the recipe for my favorite pie for the holiday. It's got a creamy pumpkin filling that's smoothed with sour cream, spiced like eggnog and spiked with dark rum. The filling can be used to make either a pie or a tart. I usually make a pie for Thanksgiving and a tart when I want something a little lighter and a little more elegant. (If you make this as a tart, you'll have filling left over, which you can use to make mini-tartlets; bake the minis at 400 degrees F for 10 to 15 minutes.)
The filling is super-quick to make—it gets put together in a food processor—and, if you're looking to save time, you can make it the night before and keep it in a covered jar in the fridge. Just give it a little shake before you pour it into the crust. And you can get a jump on the crust—pre-bake it the night before and keep it at room temperature; it will hold without a problem overnight.
Wishing you and yours a delicious holiday!
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Posted by Jenn Smith, October 29, 2007 at 5:00 PM
Barbara Kafka's Vegetable Love is a love letter to the endless possibilities of hundreds of vegetables, both common and obscure. Being that it is about the sensual pleasures of vegetables rather than simple or ascetic vegetarian eating, I thought it would be fitting to try her recipe for a rich squash pudding that can be made into a classic holiday pie. And while I've happily eaten canned pumpkin pie my entire life, the complexity of flavors achieved by cooking pumpkin pudding from scratch far outweighs the simplicity of opening a can.
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