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RexRacer
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Location: A pancake house of ineffable crappiness
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 Posted: 10/27/04 - 10:48 Post subject: Fall Holiday Cooking Season
Started last week for me with the arrival of my Bon Appetit Thanksgiving Edition in my mailbox!
So who else out there is doing the cooking this year, or anticipates with glee cooking big meals for lots of folks?
What will you be making, or what are your favorites for any of the upcoming holiday meals?
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Running Brewer
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Posted: 10/27/04 - 10:50 Post subject:
I love to cook, especially in the fall. I will probably whip up a few apple pies, some yummy cheese dip, and hopefully a lot of pheasants. I am making Pheasant pot pies this weekend. 
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MissLes
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Posted: 10/27/04 - 10:52 Post subject:
Right now I'm making lots of bread and soup. Tonight I'm making pumpkin bread and some kind of soup. I haven't decided what kind yet.
This fall I want to learn how to bake a pie. 
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elkid
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Posted: 10/27/04 - 10:57 Post subject:
I plan on going to a lot of places where others are cooking. Including your house, Rex.
My Thanksgiving contribution is green bean casserole. I bring a bag full of cans and a disposable foil tray. I dump contents of said cans into said tray, and voila! Throw it in the oven and it's done!
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RexRacer
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Posted: 10/27/04 - 10:57 Post subject:
| Running Brewer wrote: | | I am making Pheasant pot pies this weekend. |
That sounds great! MMmmm. . . . gamey.
I hear MissLes is looking for some pie instruction RB, though you might want to favor a more traditional fruit filling!!!
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cherylpf
crazy cat lady
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Posted: 10/27/04 - 11:00 Post subject:
I love to cook. I accidentally let this slip, and now it has been family tradition that I cook one of the usually 2-3 family Crimmus meals. I might this year offer to help/do all of Thanksgiving to help my mom out and also because I've got more things in mind than I can fit into just one Christmas dinner....
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RexRacer
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Posted: 10/27/04 - 11:00 Post subject:
| elkid wrote: | | I plan on going to a lot of places where others are cooking. Including your house, Rex. |
Yeah, I know you insist on a home cooked meal every two months or so 
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MissLes
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Posted: 10/27/04 - 11:01 Post subject:
| RexRacer wrote: |
That sounds great! MMmmm. . . . gamey.
I hear MissLes is looking for some pie instruction RB, though you might want to favor a more traditional fruit filling!!! |
Yeah, I'm thinking pheasant pie shouldn't be my first foray into the world of pie-baking.
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cherylpf
crazy cat lady
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Posted: 10/27/04 - 11:05 Post subject:
speaking of pies, I mentioned this the other day, this is one I'm going to test out on coworkers, and pending the results will make for T-day or Crimmus
Sweet Potato and Pecan Pie with Cinnamon Cream
Created by Govind Armstrong
From the November, 2004 issue of O, The Oprah Magazine
Makes 10 servings
Specatcular. Echoing the flavors of Chef Govind Armstrong's recommended Thanksgiving meal—this dessert outdoes itself!
INGREDIENTS
Topping:
1 egg
3 tablespoons dark corn syrup
3 tablespoons firmly packed light brown sugar
1 tablespoon margarine or butter, melted
1 teaspoon maple flavoring
1 cup chopped pecans
Pie:
1 pound (2 medium) sweet potatoes, baked, peeled and kept warm
1/4 cup margarine or butter
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 eggs
1 (9-inch) unbaked pastry shell
Cinnamon cream:
1 cup heavy cream
1/2 teaspoon cinnamon
3 tablespoons sugar
To make topping:
In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine and maple flavoring; mix well. Stir in pecans and set aside.
To make pie:
Preheat oven to 350°. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.
To make cinnamon cream:
In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.
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Cappy
Excelent
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Posted: 10/27/04 - 11:07 Post subject:
I don't cook during the holidays, I am the quality assurance department.
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Running Brewer
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Posted: 10/27/04 - 11:07 Post subject:
| MissLes wrote: |
Yeah, I'm thinking pheasant pie shouldn't be my first foray into the world of pie-baking. |
The key to a pie crust is to use.... lard! I am serious, it makes the best, flakiest crusts out there. If you really want to learn the best show for pie crusts is "Good Eats". No only is Alton Brown entertaining but he is also very informative. Apple pies are my favorite, I will see if I can find my recipe. Now my mouth is watering...
Edited to add link to Good Eats http://www.foodnetwork.com/food/show_ea
Last edited by Running Brewer on 10/27/04 - 11:12; edited 1 time in total
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genie
Master of Prissface
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Posted: 10/27/04 - 11:08 Post subject:
I made butternut squash soup a couple weeks ago. YUM!!! Fall is my favorite cooking time of year. I usually do Thanksgiving at my house but we may have a change of plans due to some illness in the family so this is yet to be determined.
I'm not a big pie baker but I do love all types of bread. I just got rye flour so I'll be baking some rye bread this weekend. Cooking ROCKS! Sweet potato pie sounds awesome, pfffff! Wonder how well they ship?
RB, is that beer-cheddar cheese soup?
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AlaninTX
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Posted: 10/27/04 - 11:10 Post subject:
Ummmm..if anyone wants some microwave popcorn for the holidays I have a good reciepe.
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RexRacer
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Location: A pancake house of ineffable crappiness
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Posted: 10/27/04 - 12:08 Post subject:
| Running Brewer wrote: |
The key to a pie crust is to use.... lard! I am serious, it makes the best, flakiest crusts out there. If you really want to learn the best show for pie crusts is "Good Eats". No only is Alton Brown entertaining but he is also very informative. Apple pies are my favorite, I will see if I can find my recipe. Now my mouth is watering...
Edited to add link to Good Eats http://www.foodnetwork.com/food/show_ea |
I agree with the lard, but I rarely use it due to 'family concerns.' Also, quality of lard varies greatly--go to a real butcher shop and get some that's not been sitting in a box on a shelf for 15 months!!
Favorite pie of late was a chocolate pecan pie. Rich City Baby!! This year I'm looking at a hazelnut tart that was in a recent Cooks Illustrated instead of Pecan Pie. We'll do pumpkin too (though I prefer Sweet Potato with a good blast of bourbon) because the kiddies like to make that one.
And indeed, I trust almost everything that Alton Brown has to say. Still considering his genuine fruit cake recipe from a few years ago. Very pricey and long prep time (over a few days) but looks tremendous.,
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Cappy
Excelent
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Posted: 10/27/04 - 12:12 Post subject:
| AlaninTX wrote: | | Ummmm..if anyone wants some microwave popcorn for the holidays I have a good reciepe. |
Care to join me in washing all the dishes
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