Pumpkin Chiffon Pie

humble (pumpkin) pie

I have to say I'm not a huge pie fan. I think it's because pie is ultimately about the crust. That's what makes a pie different than a cake or a crumble. I'm one of those people who eats the insides of a piece of pie and leaves the crust. However, this pie is different. I've been eating it my whole life and it's all about the filling. My family doesn't make our own crust (you certainly can), but that's not what makes this pie. I've never had a Thanksgiving where this pie wasn't served and also gobbled up. We usually make two...yeah, it's that good.

What makes this pie different from any other pumpkin pie I've had is the light, airy filling. I whip the egg whites until they create stiff peaks and then fold them into the filling. It's almost like a pumpkin mousse surrounded by crust and whipped cream. When this pie first comes out of the oven it is huge and puffy like a souffle, very impressive, but soon after resting it will deflate. It's a humble pumpkin pie, but worth trying. Here's how to make it...

Ingredients - Serves 8
1/2 C Sugar
1 T Flour
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Salt
Dash of Soda Powder
2 Eggs, yolks and whites separated
1/2 C Evaporated Milk (a little less than the 5oz. can)
1/2 C Water
1 C 100% Pumpkin Puree
1 Deep Dish Pie Crust (frozen or fresh okay)
Whipped Cream for serving

Directions
Preheat the oven to 425 degrees. Place the pie shell on a baking sheet. Separate the eggs - be sure to put the whites in a large enough bowl to beat them with a mixer.

In a separate mixing bowl whisk together the dry ingredients: sugar, flour, cinnamon, nutmeg, salt, and soda. In the bowl  with the egg yolks, add the milk, water, and pumpkin. Whisk together well.

Next, beat the egg whites on medium speed until frothy and stiff peaks form. This will take 4-5 minutes. I do this by hand, but you can certainly use a stand mixer.

Finally whisk the wet ingredients into the dry. Be sure this is combined well, then gently fold in the egg whites. Make sure everything is incorporated, but don't over mix. It's okay if there are a few lumps left of the egg white. Pour the filling into the pie shell, it will be very full, carefully place into the preheated oven.

Bake the pie at 425 degrees for 15 minutes then cut the heat to 325 degrees and continue to bake for another 30 minutes. Allow the pie to cool and then serve with lots of whipped cream. Enjoy!

Pumpkin-Parmesan Ravioli with Brown Butter, Walnut, & Sage Sauce

brrrrrr...warm up with a satisfying meal

It has been cold, cold here in Cincy for the past week. I've seen people walking around with hats, gloves, and scarves on! I think fall up and left us already. Well, I'm not giving up on it yet. I still have so many recipes to make featuring classic and new fall flavors...for now, The Great Pumpkin continues his reign!

This recipe is quite traditional in terms of flavor profile - pumpkin, brown butter, and sage. However, I do roast my own pie pumpkin and make ravioli out of wonton wrappers. The delicate ravioli filled with fresh roasted pumpkin and Parmesan cheese are light and airy. These are then tossed in a rich brown butter sauce flecked with walnuts and sage. This balance of light and rich will wrap you up and leave you warm and full. Make this on a chilly night. Here's how...

Ingredients - Serves 4
1 Pie Pumpkin, roasted & pulp scraped from the skin
2 T Olive Oil
2/3 C Grated Parmesan Cheese
48 Wonton Wrappers (round or square)
8-10 Sage Leaves, roughly chopped
1 Stick Unsalted Butter, cubed
1/2 C Walnuts, roughly chopped
Salt & Pepper

Directions
Begin by roasting the pumpkin: Cut off the top, discard, then cut the pumpkin in half vertically. Scoop out the membranes and seeds (reserve the seeds for roasting if desired). Place the pumpkin on a foil lined baking sheet and coat with 2T olive oil (both the skin and flesh side). Then position the pumpkin skin side up on the baking sheet and roast in a 425 degree oven for 35-45 minutes or until the flesh is fork tender.

Remove the pumpkin from the oven and allow to cool enough to handle. Scrape the pumpkin flesh from the skin into a mixing bowl and mash. You will only need about 2 cups of pumpkin puree. If you have too much, reserve the extra for another use. Mix in the grated Parmesan cheese. At this time, bring a large pot of water to a gentle boil.

As the water comes to a boil make the ravioli: Place one wonton wrapper on a clean dry surface, put about 1T of the pumpkin-Parmesan mixture in the middle. Using your finger, wet the edge of the wonton wrapper all the way around with water, then place a second wonton wrapper over top and seal the edges by pressing all the way round. Try to get as much air out as possible. It's okay if the two wonton wrappers don't match up perfectly, just be sure they are sealed well. Put the finished ravioli on a sheet tray and cover with damp paper towels. This will keep the wonton wrappers from drying out. Make the rest of the ravioli (24 total).

Next, make the brown butter sauce: In a high-sided skillet melt the butter. Allow the butter to cook on med-high until foamy and browned. This will take 6-7 minutes. As the butter browns, salt the large pot of water and gently add the ravioli, one at a time. Allow them to cook for no more than 3 minutes then drain.

As soon as the butter is browned, turn off the heat and add the walnuts and sage. Stir to combine and then season with salt & pepper to taste. Add in the ravioli and gently toss with the sauce. Be sure the ravioli are coated well and then serve. This recipe allots 6 ravioli per person, and believe me, that's plenty to make you warm and satisfied. Enjoy!

Pumpkin Soup Shooters with Pepita Pralines

It's the Great Pumpkin, Charlie Brown

'Tis the season of the Great Pumpkin! You can get anything from coffee to ice cream to beer to pie made from this lovely orange gourd. I have to admit I am one of those stupid crazy pumpkin people...I went to Starbucks on the first day their Pumpkin Spice came back. I had to have my first fall latte! And, I love trying the different beers. Some are pumpkin spiced and others are full flavor pumpkin...I highly suggest trying Pumking beer if you haven't. Needless to say, I'll be doting on the beloved pumpkin for my next 3 posts.

To start off, I've made a fun pumpkin soup appetizer. This is something that would be great to serve for a fall get together or even a Halloween party. I cook pumpkin puree together with some root veggies and aromatics like garlic and ginger, blend until smooth, add heavy cream, and serve in little 2oz. shot glasses. I've paired these shooters with sweet and salty pepita pralines. A twist on the original pecan praline, these have salted pepitas, which are roasted pumpkin seeds. Serve these soon...before everyone gets sick of pumpkin! Here's how...

Ingredients - Makes about 20

Pumpkin Soup

1 T Unsalted Butter

1/2 Yellow Onion, diced

1 Carrot, peeled & diced

1 Rib Celery, diced

2 inches Fresh Ginger, grated

1 Clove Garlic, pressed

1 C Canned 100% Pumpkin Puree

1 1/2 C Vegetable Stock

1/2 C Heavy Cream

Kosher Salt & Black Pepper

Pepita Pralines

1 C Brown Sugar

1/2 C Granulated Sugar

1/2 T Pumpkin Pie Spice

1/2 C Water

1/2 C Heavy Cream

1 C Salted Pepitas

1/2 C Pecans, roughly chopped

Directions

Begin by making the pepita pralines: Line a sheet tray with parchment paper or a nonstick mat (such as silpat).

Combine the sugars, pie spice, water, and cream in a sauce pan fitted with a candy thermometer over medium heat. Stirring often with a wooden spoon, cook the mixture to "soft-ball" stage, about 234-240 degrees.

Once the mixture has reached "soft-ball" stage, turn off the heat and beat on low with a hand-mixer. Beat for 2-3 minutes or until the mixture is creamy and glossy. Stir in the pepitas and pecans until well coated.

Drop tablespoons of the mixture onto the prepared sheet tray, making them about 1 in. x 2 in. Allow the pralines to cool and then remove to a serving platter or store up to 3 days in a sealed container.

While the pralines cool, make the soup: In a large pot melt the butter over med-high heat. Add the onion, carrots, celery, ginger, and garlic; sweat for about 4 minutes. Add the pumpkin puree and reduce the heat to medium. Cook for another 4 minutes, stirring occasionally.

Remove the mixture to a blender and puree everything until smooth. You will need to work everything down with a spoon to ensure the mixture is completely pureed. Return to the pot, add the stock, and simmer on low for about 15 minutes. Turn off the heat and add the cream. Stir until incorporated and then season to taste with salt & pepper.

Allow the soup to cool to room temperature and then ladle into shot glasses or store refrigerated in an airtight container for up to 3 days. I used 2oz. square plastic shooters to serve these; I found them at a party store. Serve the shooters on a platter paired with the pralines. Enjoy the GREAT PUMPKIN!!

Candy Apple Cocktail

candy apple meet appletini...

Who ever thought that candying an apple would be a good idea? How do you eat such a thing? They are really pretty and red, but nearly impossible to eat. If you cut one up to eat it, that takes the fun out of having something on a stick. If you try to bite into it, you are going to break a tooth. I guess we are supposed to lick them until the candy coating is gone and then eat the apple in the middle. Or, perhaps they are just for looks? Anyway I think about this, none appeal to me...so, I've made a drink out of the concept instead.

Hello Candy Apple Cocktail! For this drink I candy the rim of a martini glass with a cinnamon candy and fill with a simple appletini cocktail. While you still can't easily eat the candy rim, it does provide a nice spice to each sip you take. Make this drink for fun...perhaps on a girl's night...here's how...

Ingredients - Makes 4 Cocktails
Apple Infused Vodka
2 Small Red Apples
12 oz. Vodka, such as Rain

Candy Apple Rim
1/2C Granulated Sugar
1/4C Light Corn Syrup
2T Hot Water
2T Red Cinnamon Candies, such as Red Hots

Cocktail
12 oz. Apple Infused Vodka
4 oz. Prepared Sweet & Sour Mix
Ground Cinnamon

Directions

Begin by making the apple infused vodka 3-4 days before serving: Core and cut the apples into slices. Fit them into a mason/canning jar (16oz or larger) and cover them with the vodka. Store in a dark cool place and allow the vodka to infuse.

On the day you plan to serve these, make the candy apple rim: Combine the sugar, corn syrup, and hot water in a medium sauce pan fitted with a candy thermometer over med-high heat. Stir until the sugar is incorporated, but not dissolved. Continue to cook, without stirring, until the mixture reaches 250 degrees.

Once the candy is at 250 degrees add the cinnamon candies and stir just until incorporated. Continue to cook the mixture until it is just shy of the "Hard Crack" stage, about 300 degrees. Remove from the heat and stir until smooth.

Immediately dress the martini glasses: Dip the rim of one glass into the candy and spin around so that the entire top is coated. Allow the excess to drip off and then invert and allow the candy to harden. Try to move quickly during this process as the candy will begin to harden. NOTE: to remove candy from the martini glasses/sauce pan after you are finished just run hot water over it...it will come off, I promise.

Finally, make the cocktails 2 at a time: In an ice filled shaker add 6oz. apple infused vodka and 2oz. sweet and sour mix. Shake until everything is well chilled. Strain into 2 candy rimmed cocktail glasses and sprinkle with a bit of cinnamon. Make the 2 other drinks and CHEERS!

Chicken Roulades with Apples & Onions

apple of my eye

My husband works in public accounting and he is getting into planning season, which to me means he will be travelling during the week a lot more. He will be gone a day or more each week this month and next and while I enjoy doing my own thing, it can get old. He always tells me one of the reasons he doesn't like traveling is because he misses my home cooking.

Well, this meal was made for him. Thinly pounded out chicken breasts stuffed with melty blue cheese and topped with apples and onions - a square meal. I wanted to be sure to send him off this week with some of my good home cooking. Make this for the apple of your eye. Here's how...

Ingredients - Serves 4
4 Chicken Breasts
4oz. Blue Cheese Wedge
3 Medium Red Apples
1 Medium Vidalia Onion
2T Olive Oil
1T Fresh Thyme, leaves stripped
1C Apple Cider
Kosher Salt
Black Pepper

Directions
Begin by pounding out the chicken breasts to about 1/2 in. thickness. On a plastic cutting board, place one breast between 2 sheets of parchment paper and pound out with a meat mallet or rolling pin. Remove to a plate and repeat until all 4 breasts are done.

On a separate cutting board, slice the blue cheese into 1oz. portions, approx. 1/2 in. thick. Core the apples and slice into 1/4 in. thick pieces. Finally cut the onion into thin slices.

Next, roll the chicken. Lay a breast flat on the plastic cutting board, put 1oz. of blue cheese about 1 in. in from the side and roll tucking the edges in a bit, like a burrito. Secure the breast with toothpicks or kitchen twine. Repeat until all the breasts are rolled. Salt and pepper the outside of the chicken.

Preheat a high-sided skillet to med-high and add the olive oil. Once the oil is shiny add the chicken roulades and sear on each side for about 3 minutes. The breasts should be golden brown, but not cooked through. Remove to a plate.

Add the apples, onions, and thyme to the skillet and cook for about 5 minutes. The onions will begin to brown and the apples will soften. Add the cider. Salt & pepper to taste.

Reduce the heat to medium and return the chicken to the pan and cover. Cook for another 12-15 minutes, or until the chicken is cooked through. Remove the roulades to a cutting board and rest for a few minutes. Remove the toothpicks or twine then slice and serve topped with the apples and onions. I served ours with mashed potatoes...now that's a good home cooked meal. Enjoy!

Old Fashioned Apple Sauce

an apple a day...

Ah fall, you are in full swing and I'm loving it. Steven and I went to Apple Fest in Lebanon last weekend. There were apple fritters, caramel apples, apple pies, apple cider, apples by the peck or half peck among many arts and crafts. It was a beautiful, yet warm day, and we enjoyed the sights and smells. There is something about apples and fall, it just feels like it's officially here!

We brought home a half peck of Johnathan apples. They are red with some gold running through them and great for cooking. I made some old fashioned apple sauce with these beauties. Ground cinnamon, ginger, and allspice are paired with fresh sweet tart apples and cooked down until they break apart. Make and eat this apple sauce for breakfast, lunch, or dinner. Here's how...

Ingredients - Makes 3 Cups
6 Medium Sized Red Apples, peeled, cored, & chopped
1/2 Lemon, juiced
1/4C Brown Sugar
1tsp. Ground Cinnamon
1/2tsp. Ground Ginger
1/4tsp. Ground Allspice
Pinch of Kosher Salt

Directions

Combine all of the ingredients in a medium sauce pan with 3T water. Cook on med-high for 10 minutes, stirring frequently. The apples will bubble and spatter a bit.

Reduce the heat to low, cover, & continue cooking for another 30 minutes. Stir and mash the apples as they cook down to create a sauce.

Remove the apple sauce to a bowl and cool. Serve at room temperature or refrigerate. Bring the smell of fall into your home and keep the doctor away. Enjoy!