A passion for food + fashion

Posts Tagged ‘pumpkin pie’

Thankful for You

In Food, Recipes on November 13, 2016 at 9:23 pm

turkey

Oh, hi there! It’s been a while. Thank you guys for continuing to visit the site (we are at almost a million views!!!!). So where have I been? I’ve been cooking, a lot, over on my Instagram feed. But with Thanksgiving approaching, which is my very favorite day of the entire year, I had a little more to say! This year we’re celebrating with a few of our favorite friends and combining two family traditions, and I can’t wait. I started planning the menu a few weeks before Halloween (like around Labor Day) but wasn’t allowed to talk about it out loud until November rolled around.

I’ve ordered our BN Ranch Heritage Turkey from Gwen Butcher Shop, which comes with Curtis Stone’s homemade cranberry sauce. And I’m buying the pies. There I said it. I ordered one of these Winter Luxury Pumpkin Pies from Valerie Confections, which uses roasted ‘Winter Luxury’ pumpkins and is topped with whipped cream.

pumpkin pie

I had planned to make a pecan pie for my husband, because it is the only thing he wants at Thanksgiving really, but then I got to talking to my barista the other day and learned that Go Get ‘Em Tiger is making Brown Butter Pecan Pies with toasted California pecans, brown butter sauce and a whole wheat crust. Whoa!

pecanpie

So what else will be on the table? This incredible Mushroom Thyme Gravy, for sure. It’s vegetarian and make-ahead. I put it together in the morning and keep it warm in a thermos all day.

gravy

Both families are making a stuffing, and I’m going back and forth between three options for ours. Stay tuned! Mashed potatoes, check. Green beans, roasted carrots, check. My husband is grilling Brussels sprouts which he tosses in parm, and our friend Justin is mixing up Whiskey Sours and Shrimp Cocktail while we all cook. Would love to hear your must-haves for Thanksgiving, particularly if you have any favorite stuffing recipes.

A Slice of Heaven

In Drink, Food on November 28, 2009 at 10:19 am

This is pecan pie perfection, complete with boozy bourbon whipped cream and a toasted pecan atop. The filling comes from this awesome Bon Appétit recipe for Bourbon-Pecan Tart. My sister made this heavenly pie as well as a pumpkin pie featuring her secret spice blend. So while, I don’t have her pumpkin recipe, I can give you a behind-the-scene glimpse of Claire’s pie prowess, starting with the pecan:

And while the pecan pie bakes, check out the fancy dough work with the leaves on the pumpkin pie crust:

And then a liberal splash of Maker’s Mark into the whipped cream, which complements both the pumpkin and pecan pies.

Best of all, the spiked whipped cream makes for a delightful pick-me-up in coffee the next morning:

Thanksgiving Countdown

In Food on November 22, 2009 at 3:50 pm

photo by romulo yanes via gourmet.com

By now I’m guessing most of us have settled on our menus for Thursday, but for those still looking for inspiration, here are some ideas of how my friends and family are spicing up the holiday table.

THE BIRD

Julie, agent: “Tom Colicchio’s Herb-Butter Turkey – from Bon Appétit Nov 2005 – it is the BEST recipe, we have made it every year since.”

Geoff, screen writer: “We cheat on turkey, but it’s truly delicious. Greenberg Smoked Turkey. Slice and serve.”

Sara, fashion publicist: “I am BBQing my turkey – do it every year like my father did except that I don’t have to put a parka on every time I baste it. I make my father’s BBQ Sauce – RED RIVER that he created from his 1960’s cooking club. Makes an awesome smokey gravy too!”

Janet, food editor: Dry-brined turkey. “Just haven’t decided what way to go [with aromatics] – thinking rosemary, maybe ground fennel seeds….It’s so hard to decide these things!”

John, actor/writer: “We have a heritage turkey. I can’t wait to destroy it with a carving knife while everyone tries to smile.”

Kim, fashion editor: “A simple turkey breast for two using the same Thomas Keller roast chicken technique you detailed a while back. It just doesn’t get better than that!!”

STUFFING

Kate, writer/producer: “Chestnuts, breadcrumbs, sausage. And hard-cider gravy.”

Lisa, wine marketing: “I always do a version of this BA recipe [Apple & Sausage Stuffing]- I also add dried unsweteened cranberries!

Julie, agent: “I have the best stuffing recipe from my step dad a few of the key ingredients are – sausage, apples, apricots, spinich, apple juice, white wine… even better the next day on a stuffing / turkey sammie….”

Nicole, creative development: Her Italian grandmother’s stuffing—”French bread, celery, onions, mushrooms, herbs, butter, garlic, etc, etc. I love it.”

Katie, magazine editor: “Artichoke, Sausage & Parmesan Cheese Stuffing (Bon Appétit, November 2002)

DESSERT:

Carolynn, food writer extraordinaire: Check out her blog post on an AMAZING Sourmash Apple Crisp.

Joy and Michelle, Napa Valley natives, respectively: classic pecan and bourbon pecan.

Elissa, mother of four girls, with another baby en route!: “Here in TX it’s definitely pecan… but I’m thinking of adding a sweet potato pecan pie to the mix (thanks, epicurious)”

Jessica, actor/culinary student: “Classic pumpkin pie, Old Fashioned Apple pie with dried cherries and homemade vanilla bean ice cream.”

Andy, writer: “My wife’s mom makes a killer walnut pie … goes beautifully with a white port.”

Aunt Holly: classic apple pie from Grandma’s recipe.

Betsy, mother-in-law: My mother-in-law does two versions of pecan pie—a classic and a chocolate-pecan pie. She also sets a stunningly beautiful table with heirloom monogrammed silver, beautiful white/gold china and vintage amber Biot wineglasses. We’re so sad not to be sharing Thanksgiving with my in-laws! Sending much love from the left coast to the right. xoxo

Thanksgiving Countdown

In Food, Media on November 5, 2009 at 3:25 pm
Photo by Allen J. Schaben / Los Angeles Times

Photo by Allen J. Schaben / Los Angeles Times

Can you believe that Thanksgiving is a mere three weeks from tomorrow? I was reminded of such while reading a great article in today’s Los Angeles Times by Russ Parsons, which compares how all the food magazines are handling Thanksgiving. Over at The Foodinista’s, here’s how we’re handling the menu, and it’s looking a lot like this:

Roast Salted Turkey: Known in foodie circles as The Judy Bird, this recipe was published several years ago in the LA Times by Russ Parsons, who was inspired by his friend chef Judy Rodgers of Zuni Café in San Francisco. It’s a dry-brine technique that results in the world’s juiciest bird. Parsons suggests three days of dry brining in the fridge, but we will have to settle for two since our Heritage Turkey arrives on our doorstep on Tuesday, 11/24. So excited!!!

Cornbread and Escarole Stuffing: Indulgent and rich, with fresh ricotta, prosciutto and parm balanced by bitter escarole and toasty pine nuts.

Gravy: I usually do a simple pan gravy, but this year I might go easy on myself and pick up some house-made gravy from the Larchmont Larder. Sacrilege or smart?

Mascarpone Mashed Potatoes: A dollop of mascarpone adds creamy decadence to the classic.

Butternut Squash Purée: My mother makes this comforting classic, which has been featured on her family table for more than half a century.

Brussels Sprouts and Walnuts with Fennel and Shallots: A recipe from my super-talented friend Carolynn Carreño, who wins James Beard Awards and authors cookbooks with the likes of Nancy Silverton. We’ve been using this recipe of Carolynn’s at our Thanksgiving table for almost the past decade. I’ll post it soon.

Cranberry Sauce: We’ve never quite settled on one we love, and so this year I’ve charged my friend Vincent, who is joining us!, with finding the ultimate in tartiness, a challenge to which he will undoubtedly rise and surprise.

Pumpkin Pie: My sister is a genius with piecrust. With a little coaxing, perhaps she will share her secret before the big feast. What I can tell you is that she makes beautiful leaves from leftover dough and uses them to decorate the edge of the piecrust.

Bourbon-Pecan Tart: From the November issue of Bon Appétit, this looks amazing. My husband’s family only serves pecan pie (two versions of it) at Thanksgiving, so this one’s for him—unless, that is, I can get my mother-in-law to part with her excellent recipe.

Okay—one final question. Do I need another veg? I hate salad at Thanksgiving. Ditto on peas. Plus, in addition to the Brussels sprouts dish, I figure the stuffing has escarole. But should I be thinking along the lines of adding sautéed kale or broccoli rabe? Maybe green beans and shallots?