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

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.


* * *


Our bestselling hardcover is
now a bestseller in paperback!



Coffee. 
It can get a girl killed.

Amazon * B&N



A Mystery Guild Selection
A Baker & Taylor "Trends" Pick
Three "Best of Year" Reviewer Lists


☕  ☕  ☕


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. 


GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER


See mini plot summaries 
for every title and news on
 Cleo's next release!



🔎 🔎 🔎




Marc and I also write
The Haunted Bookshop Mysteries

To get a free title checklist, 
with mini plot summaries, 






To learn more about the 
books and meet Jack Shepard, 
our PI ghost...





 📖  📖  📖 






*  *  *





Sign up for Cleo Coyle's 
Coffeehouse Newsletter: Recipes, 
News, Fun Contests, Videos... 
Click here to subscribe.



Thursday, November 17, 2016

Leek Pepper Biscuits #recipe for Thanksgiving @LucyBurdette

LUCY BURDETTE: Happy run-up days to Thanksgiving, Mystery Lovers Kitchen friends! It's so interesting that my fellow bloggers are posting nontraditional Thanksgiving recipe suggestions, rather than old standbys. 

My recipe for leek and pepper biscuits falls somewhere in the middle. I know I have raved to you in the past about the fabulous bakery in Guilford, Connecticut called 4 and 20 Blackbirds. Among many other fabulous treats, they make special biscuits every Friday. You have to call in advance if you want any number of them, and I've done that many times. They are special enough for any holiday, including the baby shower I threw for our daughter last spring. (They made a smaller size for the tea sandwiches I had in mind.)

But what to do when I'm not in Connecticut? Mourn the absence of those biscuits at my table… But then, I heard that the lead two bakers had been interviewed by a local paper and that they'd been willing to provide the recipe for their leeks biscuits to the world. Hooray!

So that's what I'm sharing with you, tweaked of course for a lower sodium diet. And I should warn you, my oven is seriously malfunctioning. I mean seriously, as in turn the knob to warm and the temperature shoots up to 450 within minutes. I did manage to bake the biscuits by turning the oven on and off and watching carefully. They definitely would have been more beautiful without this oddball treatment! 

Ingredients:

2½ cups all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
1 tablespoon plus 1½ teaspoons baking powder (I used no sodium)
10 tablespoons (5 ounces) chilled unsalted butter, cubed
1/3 cup finely chopped leeks (white and tender green parts only)
1 teaspoon freshly ground pepper (add more or less, depending on your taste—FOR ME IT WAS MORE)
¾ cup plus 1 tablespoon whole milk 


Preheat oven to 350 degrees. (HA!)


Add all the dry ingredients to the bowl of your food processor and pulse until combined. Then cut chilled butter into dry ingredients, until a coarse meal texture forms. (Pieces of butter should be no larger than a small pea.) Stir in milk. 

 


Dump the dough onto a piece of parchment paper or a floured surface and knead a few times. Pat the dough into ½-inch thick rectangle. Cut into biscuits of your preferred size. You should have about twelve.




Place on a greased or parchment-lined cookie sheet.
Bake at 350 degrees for 20 minutes, turning cookie sheet 180 degrees half through baking time. Tops and bottoms should be nicely browned. 


(Lucy's note--I never roll and cut biscuits the traditional way anymore, as the method above is so easy. But if you want round biscuits, use a cookie cutter.) HAPPY THANKSGIVING! We're grateful for you, my friends!


Lucy writes the Key West food critic mysteries.  Follow her on Facebook, Twitter, Pinterest, and Instagram!


Thursday, November 19, 2015

Visit Our #Thanksgiving Recipes Page!





Do you need some ideas for your Thanksgiving feast? 
Let the crime-writing cooks of Mystery Lovers' Kitchen help!

Our Thanksgiving Recipe Page is now LIVE
and includes plenty of recipes for you,
including tips on choosing and cooking
the perfect Thanksgiving bird.






TO VISIT OUR PAGE,


and 

Have a
Happy Thanksgiving,
Everyone!




The Cooks of 
Mystery Lovers' Kitchen









Thursday, November 5, 2015

Mashed Potatoes and Turnips #comfortfood #recipe @lucyburdette


LUCY BURDETTE: I was mulling over recently what to make for this blog for our Thanksgiving week. Both my mother and sister-in-law had mashed rutabagas on their menu (the German influence)--my mother made them separately and Margaret mashed them right in with the potatoes.
the last of my gorgeous zinnias

Then I spotted a gorgeous purple turnip at the farmer's market and decided this was meant to be. If you are using rutabagas (yellow flesh, larger than turnips, and often waxed in the supermarket), you will need to cook them longer than the potatoes. Fresh turnips (purple skin and white flesh) are softer--I cooked them right in with the potatoes.





 

Ingredients for two people

3 red or yellow potatoes
1 good-sized turnip
1/3 cup milk
2 tablespoons butter
salt and pepper, as desired

 

Peel the turnip and potatoes and cut them into bite-sized pieces.

Simmer about twenty minutes in a pot of water to cover until soft and easily pierced with a fork.






Drain the vegetables while you warm the milk and butter together. 





Add the potatoes and turnips back into the pot and mash with a hand mixer until smooth.

Serve with anything, in this case meatloaf. Comfort food at its finest!



KILLER TAKEOUT is coming next April, but available for pre-order today!

And you can follow Lucy on Facebook,

Twitter,

Pinterest,

and Instagram