pumpkin pie

Pumpkin Pie made with Bourbon

15 oz of cooked sugar pumpkin or canned

1/4 sourcream

3 eggs

2 tbsp bourbon

1 tsp cinnamon

1/2 tsp kosher salt

1/4 tsp of ginger, nutmeg, allspice

3/4 cup of maple syrum

1/2 vanilla been cut and cleaned out or 1 tsp of extract

1 cup of heavy cream

bake crust that has been previously frozen with pie weights for 15 min. in a preheated oven of 350

remove weights brush crust with a beaten egg and bake for another 5 min till crust, egg, is dry

meanwhile whisk pumpkin, sour cream, bourbon, all spices plus salt and 3 eggs set aside and heat up 3/4 cups of syrup and vanilla extract until frothy and hot, a boil, reduce heat to medium high and simmer stir occasionally, mixture will thicken, and you will see puffs of steam, aprox. 3 min., remove and add heavy cream in 3 additions as if you were tempering the syrup, stir until smooth, then add slowly to the pumpkin mixture in additions to temper the pumpkin if add to quickly you will cook it so slowly

place your pie on a baking sheet and pour in filling.

line edges of pie with tin foil or a pie ring and bake for 50-55 min or until it jiggles and set around edges let cool

and 

ENJOY

Basic Pumpkin Pie filling

1 basic pie crust seen on Cocinarista cook

1 15 oz of canned pumpkin or fresh cooked pureed sugar pumpkin and weight of 15 oz

mix all wet ingredients pumpkin 3 large eggs 1 1/4 cups heavy ream with 2/3 cups sugar, 1 tsp of cinnamon 1/2 tsp of nutmeg vanilla extract and 1/4 tsp of salt whisk all ingredients and pour in a prepared baked cool pie crust

place filling in pie crust on a cooking sheet and place in oven at 350 for 1hour or until set around edges

remember to cover the edges with tin foil for 50 min then remove for the last 10 min so the edges can get golden

Enjoy

cranberry sauce

Cranberry Sauce

1 pkg of frozen or fresh cranberries

3/4 cups of dry red wine, a cabernet is great

1/4 cups of cranberry juice

1 orange zest plus the juice of half of an orange or 1 clementine 3/4 cups of sugar or 1/2 cup of maple syrup 

mix ingredients in a medium pot over medium high heat till it boils, once it boils and you hear the cranberries pop a little, you may start to smash them down, let it cool and place in a glass container and place in fridge, the sauce may harden slightly like gelatin in some cases depending on the amount of juice from the orange you put in and the amount of sugar you put in, 

ENJOY

Basic pie crust

2 1/2 cups of unbleached flour

4 tblspns of veg shortening

2 tsp of sugar

1 tsp of apple cider vinegar

1/2 tsp of salt

12 tblspns of butter flavored shortening or butter

1/4 cup of ice water 

whisk the dry ingredients then add the vinegar and veg. shortening, cut with a pie cutter or pulse in a food processor, add the 12 tblspn of butter/butter flavor shortening with the hand cutter or food processor, add the 1/4 cup of ice water,  we will only pulse until we see the mixture is well incorporated, do not over pulse or mix, you will use flour dusted hands to make into a dough and cut dough in half and wrap in plastic wrap.

over worked dough makes it tough and not flakey.

place in fridge for an hour or over night or even 1 week ahead or up in freezer for 2 months.

i usually make this dough a week before thanksgiving or a few days ahead

basic pie crust

pumpkin bread (+playlist)

http://www.youtube.com/v/1TcoGO5KjyA?version=3&list=UUwSd8WiNVAmGwPHCtbD-BTg&showinfo=1&autoplay=1&autohide=1&feature=share&attribution_tag=tH0K3DDOB0Y1FqfnXVPEdQ

Pumpkin Bread

1/2 c sour cream mixed with 1/2 cup of milk

2 large eggs and 1/2 cup of butter flavor shortening or butter at room temp

3/4 cup sugar and 1 cup of pumpkin puree

1/2 tsp of cinnamon, ground clove and ginger

1tsp of vanilla extract

2 cups flour, 1tsp baking soda, 1tsp baking powder and 1 tsp salt 

sift all dry ingredients together

cream butter until light then add 3/4 c sugar once beaten add eggs one at a time, beat pumpkin and vanilla extract

alternate with dry the flour mixture and the sour cream milk mixture

start with the flour use a 1/3rd of it half milk mixture then dry then milk and finish off the flour mixture.

scrap with a rubber spatula down the sides and middle and put in a prepared oiled bread pan

top off with some sugar and bake in preheated oven of 350℉ until tester comes out clean approximately 1 hour and 10 min.

prior to baking if you like you make add chopped walnuts, or whatever nut you like with some dried fruit as well.

enjoy

Pisto

ratatouille

1/4 cup of bacon or sausage if you like you can use turkey bacon or sausage or no meat i use a package of either

saute the meat with an onion and garlic clove that were minced and 1 tblspn of olive oil once the onions and garlic have reduced, translucent with the bacon you will add 2 peppers either one red and green or two of both colors, cook until it is tender this is another 5 mins.  

add your one medium diced peeled potatoes to the batch, saute for 5 mins.  add your 2 medium sliced green zucchini with 1 tblspn of parsley saute add some kosher salt approximately 2 tspns with another 1 tblspn of olive oil and a 1/4 cup of chicken broth or a packet of chicken seasoning and a 1/4 cup of water, add 2 tspns of salt and black pepper then add 2 large tomatoes diced and cook for another 20 mins or until tender. you may make this without potatoes and serve over pasta or rice, or with potatoes serve with fish or chicken or pork

ENJOY, Buen Provecho