The old recipes I used are for cranberry-orange sauce, cornbread dressing, and pumpkin pie. I updated the cornbread dressing by making my own cornbread (recipe below) and used fresh pumpkin for the pie. Using fresh pumpkin is easy and something that I will definitely do going forward. I bought a small sugar pie pumpkin, sliced it in half, took out some of the goo in the middle, and then baked it for an hour on 350. I looked for a recipe specifically for fresh pumpkin but didn't find a good option. Substituting fresh pumpkin puree for canned pumpkin worked fine.
The new recipe I used was for sweet potatoes-- delicious!
Cranberry-Orange Sauce
2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
Recipe #158: Sweet Potato Puree with Strudel Topping
From Epicurious.com
5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
3/4 cup all-purpose flour
3/4 cup plus 1/3 cup (packed) light brown sugar
14 tablespoons (1 3/4 sticks) unsalted butter, softened
Pecans
Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
Corn Bread Dressing
1 (16 ounce) package dry corn bread mix (make fresh)
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Recipe #159: Cornbread for Dressing
From Bon Appetit via Epicurious.com
1 3/4 cups buttermilk
5 large eggs
2 tablespoons sugar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups cornmeal
3 tablespoons melted butter
Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.
Pumpkin Pie
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Pie crust
1 lb. or 3 cups Unbleached Flour
2/3 lb. European Style Butter*
2 Tbsp. White Sugar
2 tsp. salt (reduce to 1 t if using salted butter)
¼- ½ c Icy Water
At home I like to use my 5-quart Kitchen Aid Mixer with the paddle attachment for piecrust. Chill bowl with dry ingredients then cut in cubed butter on speed 3 or 4 for about 2 minutes. Once again the goal is for the flour to shift from a silky texture to a mealy texture with some big chunks of butter. Turn mixer to speed 1 and drizzle 4-5 Tbs. of ice water while the paddle is turning. Check hydration, if dough will hold together when you grab a handful you're done adding water, if it is still dry and crumbly add a bit more water. Form dough into two disks, wrap in plastic, and chill for at least 2 hours before rolling and forming into pie.
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