Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts

Thursday, November 24, 2016

Happy Thanksgiving from Mystery Lovers' Kitchen!




LESLIE BUDEWITZ:  Thank you all, dear readers, for letting us share our love of good food and good mysteries with you all through the year. You allow us to do what we do best: tell stories, whether on the page, on the screen, in pictures, or on the dining room table. When we count our blessings, I know each of us includes you.

Here's a recipe from a year ago for Spiced Pumpkin Seed Brittle, a treat I know you'll enjoy this busy weekend -- and beyond!

LUCY BURDETTE: Happy Thanksgiving everyone! I hope your day has turned out just as you imagined...friends? family? food? We are so grateful for all of our readers, who are friends too after all these years. And I am thankful for my blog sisters, for their warm hearts and great food and entertaining books! You all deserve a day out of the kitchen so I'm sending you flowers instead of more recipes:)



Peg CochranToday we give thanks for all of you, our readers! And for the privilege of writing books for you.  Happy Thanksgiving to you all!  I hope you are celebrating with friends, family and plenty of good food!  If you want to change things up, here is a recipe for pumpkin roll that is so delicious!


Krista Davis: Happy Thanksgiving to all our wonderful readers. I have gotten to know so many of you through this blog, and I'm so appreciative of your friendship. I always look forward to reading your comments and hearing about your lives. May you all be surrounded by family, good friends, and good food today, celebrating the many joys in our lives. I just took my favorite pie out of the oven. I hope you'll be eating some of your favorites, too!




Sheila Connolly (who is hiding out in Ireland rather than facing a turkey!). Thank you to all our readers who allow us to share our recipes, spicy and sweet, simple and complicated. Cooking and in particular sharing food at events like Thanksgiving is at the heart of any community, and we feel that all of you are part of our family. Have a wonderful day.


PIE VS PIE. WHO WON?
CLICK HERE TO FIND OUT!
Cleo Coyle: Cheers to our readers for helping to make this Kitchen a warm and cozy source of good food, good times, and good community. May you eat with joy today and always and may your Thanksgiving tables be blessed!





Linda Wiken:  Such a wonderful time of the year to be sharing with family and friends. I certainly hope you are.  Thank you for being a part of our food lives and for your many comments over the months and years. I'd like to share a look at some of my most recent cookbook buys as my Thanksgiving gift to you. Maybe you'll find one to help inspire your menus, too. 


Mary Jane Maffini aka Victoria Abbott As Canadians, Victoria and I get to celebrate Thanksgiving more than once. How lucky is that? We have much to be thankful for, especially the wonderful community of readers and writers who live in our mysterious world. We have made friends for life here and we treasure all of you! We hope your Thanksgiving is full of wonderful food, friends and family. At the end, we hope you can put your feet up and catch up on your reading. Or watch the turkeys on the lawn as we did last year! Whatever you do, have fun.

Gobble gobble!



Tuesday, November 22, 2016

Pie vs. Pie - Wife vs. Husband for the Best Pumpkin Pie by Cleo Coyle #Thanksgiving



Although my husband and I met in New York City, we were born and raised in small towns outside of Pittsburgh, PA, where our mothers cooked up big, beautiful Thanksgiving dinners. While Marc's mom served different side dishes than my mom, turkey (no surprise) was always the main event. And both dinners ended with big hunks of pumpkin pie. Just not the same pie.

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

My mom used the popular recipe found on Libby's canned pumpkin. Marc's mom used another recipe, the one found on the can of Eagle Brand sweetened condensed milk.

For years, my husband insisted that his mom's version was better. The truth is, he's not a big fan of pumpkin pie. But I am! So for years I made my mom's favorite recipe and baked up a pecan or apple pie for Marc. Still...I never forgot his comment about his mother's pie, and I always wanted to do a "pie vs pie" bake off. Well...

I finally did it!


Which pie came out the winner? 

Let's start by baking up both recipes...




 PUMPKIN PIE #1


Libby's® Pumpkin Recipe*

*Recipe slightly adapted by Cleo Coyle, using her own order of ingredients and description of directions.

INGREDIENTS:

2 large eggs 
1 can (15 oz) Libby's ® 100% Pure Pumpkin
3/4 cup granulated (white) sugar
1/2 teaspoon salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1 can (12 fl. oz) Carnation® Evaporated Milk
1 unbaked, 9-inch (4 cup volume) pie shell

DIRECTIONS: 

(1) MAKE YOUR FILLING: First preheat your oven to 425 degrees F. Allow it to preheat a good 30 minutes. While waiting, whisk the two eggs in a large bowl. Stir in the canned pumpkin, sugar, salt, and spices. Slowly stir in the entire can of evaporated milk. Mix  well, until the filling is thick, smooth and all ingredients are blended together. 

(2) PREP YOUR PIE SHELL: Loosely curl aluminum foil around the crust's edges as a shield against the high heat. This will prevent your crust from over-browning or burning. OR you can use a baker's pie crust shield like the ones you see here. (Note: While many pie recipes tell you to apply the foil or shield near the end of the baking process, I think it's a hazard to do this with a very hot pan and much smarter to shield the crust edges before the pie goes into the oven. Just sayin'....it works for me!)

(3) BAKE: Pour the pumpkin filling into the pie shell. Bake at 425 degrees F. for 15 minutes. Reduce the temperature to 350 degrees F. and bake for an additional 40 to 50 minutes. Remove foil about ten minutes before pie is finished baking. Pie is done when top is set and no longer liquid (jiggly) and/or a toothpick inserted near the center comes out clean.






PUMPKIN PIE #2


Eagle Brand® Recipe

*Recipe slightly adapted by Cleo Coyle, using her own order of ingredients and description of directions.

INGREDIENTS:

2 large eggs 
1 can (15 oz) pumpkin (about 2 cups)
1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
1/2 teaspoon salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 
1/2 teaspoon ground nutmeg
1 unbaked, 9-inch pie shell

DIRECTIONS: 

(1) MAKE YOUR FILLING: First preheat your oven to 425 degrees F. Allow it to preheat a good 30 minutes. While waiting, whisk the two eggs in a large bowl. Add the canned pumpkin, sweetened condensed milk, salt, and spices. Whisk vigorously, until the filling is thick, smooth and all ingredients are blended together. 

(2) PREP YOUR PIE SHELL: Loosely curl aluminum foil around the crust's edges as a shield against the high heat. This will prevent your crust from over-browning or burning. OR you can use a baker's pie crust shield like the ones you see here(Note: While many pie recipes tell you to apply the foil or shield near the end of the baking process, I think it's a hazard to do this with a very hot pan and much smarter to shield the crust edges before the pie goes into the oven. Just sayin'....it works for me!)

(3) BAKE: Pour the pumpkin filling into the pie shell. Bake at 425 degrees F. for 15 minutes. Reduce the temperature to 350 degrees F. and bake for an additional 35 to 40 minutes. Remove foil about ten minutes before pie is finished baking. Pie is done when top is set and no longer liquid (jiggly) and/or a toothpick inserted an inch from the crust comes out clean.


In the photo above, Pie #2 (Eagle Brand recipe)
is on the left and Pie #1 (Libby's recipe) is on the right.

THE VERDICT

I hate to admit it, but the winner is PIE #2. The husband was right, and his mom had the better recipe for many reason. Of course, it's also more calories...but, hey, it's Thanksgiving! 

WHY IT WON

The Eagle Brand recipe brought a nicer texture to the pie and that made a huge difference. The filling baked up denser and smoother with a more velvety mouthfeel. It also made a prettier pie, as you can see in the photo above, with a more appealing color and less cracking after cooling. 

HOWEVER

I must give credit to Pie #1 (Libby's pie) for being less calories AND having a better spice mix! You'll notice there are no cloves in Pie #2 (the Eagle Brand recipe). Because of that, the ginger and nutmeg seem to overwhelm the flavor, and not in a good way. I think the balance of spices is much better in my mom's favorite pie recipe.

MY SOLUTION?

Bake the best of both pies! The next pumpkin pie I bake will use the Eagle Brand recipe (for texture) but with Libby's mix of spices (for taste). Okay, I *might* reduce the cloves slightly for Marc's sake since he's not a fan while adding a bit of nutmeg, which wouldn't hurt, either.

And there you have it, 

THE BEST PUMPKIN PIE 

is when you make it your own!


May your 
Thanksgiving table
be blessed!



Alice and Marc in Central Park.

Together we write as...


☕ ☕ ☕


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
Follow me on twitter here
 Visit my online 
coffeehouse here.


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Our bestselling hardcover is
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Coffee. 
It can get a girl killed.

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A Mystery Guild Selection
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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


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Sunday, November 20, 2016

# Thanksgiving #recipe #Eat Your Rainbow Challenge @Abbottmystyeries Thanksgiving Corn Casserole



As much as we’d love to do a sky-high triple chocolate dessert for our run-up-to Thanksgiving theme we are sticking to our “Eat Your Rainbow Veggie Challenge”.  On a recent informal Facebook survey, I was surprised at how many people counted Corn Pudding or Casserole as their favorite Thanksgiving side.  This was great news because we never have a family event with a turkey or a ham without some version of this casserole. It’s nice and rich, but doesn’t have sugar or biscuit mix in it as many corn puddings do.  We used four extra-large eggs, but I think you could use five if you like it ‘eggier’.  We are eating our rainbows, but yellow is a great color too.  


Don’t forget to leave a comment at the end to have your name in the hat for the contest to win this platter!  Every time you comment on one of our "Eat Your Rainbow Challenge"posts, you get another chance.
 



We were thrilled with all the comments with our first challenge post and we look forward to your reactions to our second. 


Preheat the oven to 375.


Ingredients:

4 tablespoons butter, plus two teaspoons for the green onions
4 tablespoons flour
4 extra large eggs, room temperature, lightly beaten
2 small cans of corn ‘niblets’, drained with liquid saved. Of course, in the summer when corn is fresh, you could produce tasty dish with delicious fresh corn. Never mind. This IS November and the fresh corn is history. Of course, you might have been smart enough to freeze some ahead of the game.
Whipping cream (1 1/2 cups approximately) You can also use milk, if cream is an issue
plus liquid from corn
5 small (or three medium) green onions sliced, white and green
3 tablespoons or so fresh parsley or ready to use parsley from a tube
1 small can mild green chilies, drained
1 tsp paprika
Salt and pepper to taste
Optional: a few chives for garnish. Bits of red pepper would be nice too.

Directions:
Sauté the green onions in butter until soft.  Add the parsley.
Melt the butter and add the flour. Stir for two minutes over medium heat. It will foam up nicely. Try not to let it brown, although the world won’t end if it does. Add the whipping cream plus the corn liquid (about two cups in total) and bring to a boil, stirring, until it thickens.This is just your standard cream sauce base, with a little whipping cream to up your game. It will still be very good with milk.


Fold in the corn niblets and seasonings. 


Add the beaten eggs, the green onions and drained chilies. Transfer into buttered baking dish. Decorate with a few chives or whatever you like. 




 Bake for about 30 minutes at 375, or until top is golden brown and set.







We always make enough for leftovers, although sometimes it’s gone anyway. 
Enjoy!

 


Here’s the grand prize again: a beautiful leaf serving dish, for your own veggies. Any color of the rainbow will look beautiful served on it!  Can you just imagine how they will pop?



Hope to hear from you. Bring your tips. Or make a joke. Or just say hi.



The veggie loving duo known as Victoria Abbott is a collaboration between Mary Jane Maffini and her artist daughter, Victoria Maffini.




 They've had a lot of fun with the five book collector mysteries as you can see.




The latest one, The Hammett Hex, is now available.

 Come and visit us on Facebook!  CLICK HERE


If you don't have The Hammett Hex yet,  here's your chance:


 CLICK HERE or ask your favorite booksellter

 And: 


CLICK HERE TO WATCH THE TRAILER