You can find all the recipes you need for your Thanksgiving holiday meal when you check out these 30 essential Thanksgiving recipes from The Kitchn. Everything you need is covered here to make sure that you have a great meal. Check it out!
Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste.
It’s fall and the leaves are changing, the weather is getting crisper and Halloween is right around the corner. It also means the pumpkins come to the forefront of everyone’s mind for this time of year and there are some great pumpkin recipes you can try to incorporate pumpkins into your meals. Williams-Sonoma has put together 30 pumpkin recipes so you can try something different with pumpkins each day. Check it out!
It’s no secret that I really like Cook’s Country magazine. There are usually a half a dozen recipes or so with each issue that I end up trying out and loving, so it was no big surprise when I got the August/September issue that I found a bunch of stuff that I wanted to try out. At the top of list though was the strawberry chiffon pie that I saw. With strawberries still in season I had plenty of them on hand and the recipe seemed so easy that there was just no way I was going to pass up the chance to give it a shot and I am glad I did. It was easily one of the best desserts I had made in a while.
Strawberry Chiffon Pie
For the Crust:
1 (5.3-ounce) box shortbread cookies, broken into 1-inch pieces
1/4 teaspoon salt
1/2 cup slivered almonds, toasted
2 tablespoons butter, melted
For the Filling:
2 teaspoons unflavored gelatin
2 tablespoons water
12 ounces strawberries, hulled (2 1/2 cups), plus 8 ounces strawberries, hulled, halved, and sliced thin (1 1/3 cups)
3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons lemon juice
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup heavy cream, chilled
For the crust, adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease a 9-inch pie plate. Process the cookies, sugar, and salt in a food processor until they are finely ground, about 1 minute. Add the almonds and pulse until they are coarsely chopped, about 8 pulses. Add the melted butter and pulse until everything is well combined, about 10 pulses. Transfer the crumb mixture to the pie plate. Using the bottom of a dry measuring cup, press the crumbs evenly into the bottom and up the sides of the plate. Bake until the crust is golden brown, about 18 to 20 minutes, rotating the crust halfway through baking. Let the crust cool completely on a wire rack, about 30 minutes. The crust can be wrapped in plastic and stored at room temperature for up to 24 hours.
For the filling, sprinkle the gelatin over the water in a small bowl and let it sit until the gelatin softens, about 5 minutes. Process the hulled whole strawberries in a food processor until they are completely smooth, about 1 minute. Transfer the strawberry puree to a fine-mesh strainer set over a medium bowl and press on the solids to extract about 1 cup of juice; discard the solids. Whisk 3/4 cup of sugar, cornstarch, salt, and the strawberry juice together in a small saucepan.
Bring the juice mixture to a simmer over medium heat, stirring constantly. Cook the mixture until it is slightly thickened, about 1 minute. Off the heat, whisk in the gelatin mixture until it is dissolved. Transfer the mixture to a large bowl, stir in the lemon juice, and let the mixture cool completely, about 30 minutes, stirring occasionally.
Using a stand mixer fitted with the whisk attachment, whip the egg whites and the cream of tartar on medium-low speed until they are foamy, about 1 minute. Increase the speed to medium-high and whip the whites to soft, billowy mounds, about 1 minute. Gradually add the remaining 2 tablespoons of sugar and whip until glossy, stiff peaks form, about 2 to 3 minutes. Whisk one-third of the meringue into the cooled strawberry mixture until it is smooth. Fold the remaining meringue into the strawberry mixture until only a few white streaks remain.
In the now-empty mixer bowl, whip the heavy cream on medium-low speed until it is foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, about 1 to 3 minutes. Gently fold the whipped cream into the strawberry mixture until no white streaks remain. Fold in the sliced strawberries. Spoon the filling into the crust and spread the filling into an even layer using the back of a spoon. Refrigerate the pie for at least 3 hours or up to 24 hours before serving.
The taste of this pie is phenomenal. You get a nice, fluffy filling that is very light and teeming with strawberry flavor. It does remind you a lot of strawberry ice cream in flavor but the texture is much lighter and then you get the pieces of strawberry inside it as well to top things off. If you wanted to skip making the crust yourself and save some time, you could easily use your favorite store-bought crust instead (shortbread, graham cracker or a Nilla wafer crust would all work well) and you can make this elegant dessert that tastes phenomenal in no time at all. I would be curious to see how well it works with frozen strawberries instead of fresh so you could make it any time of year. I may have to give it a try sometime.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
I love the selection of fresh summer fruits and vegetables. It is a great time to go to the farmer’s market or local grocery store to pick up some things like peaches, plums, corn watermelon, and of course, berries. Strawberries, blueberries, raspberries and blackberries, among others, all thrive this time of year and you can make great use of all of them in fruit salads, smoothies, parfaits and all kinds of other snacks and desserts. I had some strawberries and blueberries on hand this past weekend, along with some rhubarb, and decided to try out this recipe from America’s Test Kitchen for a strawberry-rhubarb cobbler, though I added in the blueberries for a little added flavor. This one is super easy to make and can be done in less than hour to give you a great dessert.
Strawberry-Blueberry-Rhubarb Cobbler
For the Filling:
1 quart fresh strawberries, rinsed and hulled
1 pint fresh blueberries, rinsed
10 ounces rhubarb, cut into 1/2-inch chunks
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
For the Topping:
1 cup all-purpose flour
3 tablespoons yellow cornmeal
1/4 cup sugar plus 2 tablespoons
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/3 cup buttermilk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the strawberries, blueberries and rhubarb together with the sugar, vanilla extract and cornstarch until blended and place the filling in a deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake the filling until the fruit releases its liquid and is hot and bubbling around the edges, about 20 to 30 minutes.
Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl. Set this bowl aside. In a separate bowl, whisk the buttermilk, melted butter and vanilla together and set it aside. In a third small bowl, mix the remaining 2 teaspoons of sugar with the ground cinnamon and set it aside.
When the filling is ready, stir in the buttermilk mixture into the flour mixture with a rubber spatula until the two are just combined and no pockets of flour remain. Remove the cobbler filling from the oven and give it a stir. Pinch off pieces of the dough and sprinkle them on top of the hot filling to cover the filling to your liking. Sprinkle the tops of the filling with the cinnamon sugar.
Place the cobbler with the topping back in the oven and continue to cook the cobbler until the topping is golden brown and cooked through and the filling is once again hot and bubbling, about another 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.
You can top this off with some homemade whipped cream to really make it special. America’s test Kitchen actually clumps the topping together to form a biscuit-like topping, but I thought it would be better with just spreading the topping around like I did. To me it is just an aesthetic thing unless you like the whole biscuits on top. In either case, do how you like it. The cobbler tastes great as the fruit releases all its juices and you get the flavors of the strawberries, blueberries and rhubarb. i think this would work well with just about any type of fruit, such as peaches, plums, apples, pears and the like as well, so you can experiment with it and try different things.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!.
There are times when you find out at the last-minute that you’ll be having guests in an hour and you want to have something fast to serve for dessert with some coffee or tea. In times like these, I like to have some refrigerated pie crusts on hand along with some frozen fruit so that I can throw something together quickly. I had recently bought a big package of Pillsbury pie crusts at BJ’s Warehouse a week or so ago when I decided to make this quick and easy pie recipe I got from Giada De Laurentiis on the Food Network. All you need is some pie crusts and frozen bags of fruit and you can have a great tasting pie in a little over an hour.
Blackberry Raspberry Pie
Two 16-ounce bags frozen blackberries, thawed and strained
Two 16-ounce bags frozen raspberries, thawed and strained
1 cup sugar, plus 1 teaspoon for sprinkling
2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
1/4 cup arrowroot powder
2 tablespoons all-purpose flour
1/4 teaspoon fine salt
Butter, for greasing
Two 9-inch unroll-and-bake refrigerated pie crusts
Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss them gently to combine them. In a separate small bowl mix the remaining 1 teaspoon of sugar and 1/4 teaspoon of cinnamon and set it aside.
Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into bottom of the pie dish, flattening it out against the sides and bottom of the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place it on top of the filling. Pinch the edges of the top and bottom crusts together to seal the crust. Fold the double edge under and crimp the edges, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
Place the pie into the oven on the prepared baking sheet and bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour and 15 minutes.
Cool the pie to room temperature before serving.
This is pretty much the same as the double berry pie I had made in the past. You can use any frozen berry that you have on hand and this would work, and of course you can always use fresh berries as well. Just make sure that if you use frozen that the berries are thawed and drained otherwise you will get a lot of moisture in your pie, despite the use of the arrowroot, which will give you a soggy bottom crust. You end up with a nice pie in just over an hour that is great with some ice cream, homemade whipped cream, coffee and tea or you can use this when you get an invite to someone’s home and want to bring something nice over.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
A Happy St. Patrick’s Day to you all! While for most people who think of Irish cooking as simply corned beef and cabbage and nothing more, I can tell you there are a lot of great Irish dishes you can try beyond that typical meal. There are some great meals you can choose from all over the Internet and I have posted a lot of Irish recipes on here, being he good Irish boy that I am. I have always wanted to see the cuisine beyond the corned beef and when Michelle and I went to Dublin we got to see, smell and taste a lot of different things. So if you are looking for some things to try this St. Patrick’s Day, here are some Irish meals I have posted on the blog that you can check out, including the classic corned beef and cabbage.
Irish Cream and Coffee Cookies
Dark Chocolate Guinness Cake with Bailey’s Buttercream Frosting
Irish Mussels in Guinness Cream Sauce
Corned Beef and Cabbage in the Pressure Cooker
There are also lots more great recipes out there on the Internet that you can check out from some great sources if you are looking for something a little different. I will be making the corned beef and cabbage in the pressure cooker, along with some Colcannon, cabbage and the brown bread. Of course there will be Guinness and Irish coffee later on as well.
That’s all I have for today. Check back next time for some more great recipes. Until then enjoy the rest of your day, have a happy St. Patrick’s Day and enjoy your meal!
It is one of the classic recipes that most people love to try at home in the Fall whether it is for a holiday, a Sunday dessert or just because they love it. Of course, I am talking about apple pie. I love apple pie myself and could eat a lot more of it if I had the chance. Since this is apple season and we live in the Hudson Valley in New York, apples are everywhere right now. There are many great local orchards here where you can get fantastic apples to use for all kinds of cooking, baking and just plain eating. We had picked up some apples recently and Michelle knew right away that she wanted to make apple pie, which made Sean and me quite happy. I love the smell of the pie just cooking in the oven and the taste is always fantastic. There are many different pie dough recipes out there, so use the one you like best or use store-bought pie dough if that’s what you have time for. Michelle tried this recipe from the Cook’s Illustrated Cookbook.
Classic Apple Pie
1 recipe for double-crust pie dough or 2 store-bought pie doughs
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest plus 1 tablespoon juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 pounds Empire or Cortland apples, peeled, cored and sliced 1/4-inch thick
1 1/2 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick
1 large egg white, lightly beaten
Roll 1 disk of pie dough into a 12-inch circle on a lightly floured counter. Loosely roll the dough around the rolling pin and gently unroll it into a 9-inch pie plate.,letting the excess hang over the edge. Ease the dough into the pie plate by gently lifting the edge of the dough with 1 hand while pressing the dough into the plate bottom with the other hand. Leave any dough that overhangs the plate in place. Wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes. Roll the other disk of dough into a 12-inch circle on a lightly floured counter, then transfer it to a parchment paper-lined baking sheet. Cover it with plastic wrap and refrigerate for 30 minutes.
Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack and heat the oven to 500 degrees.
Mix 3/4 cup of sugar, the flour, lemon zest, salt, nutmeg, cinnamon and allspice together in a large bowl. Add the lemon juice and apples and toss until combined. Spread the apples with their juices into the dough-lined pie plate, mounding them slightly in the middle. Loosely roll the remaining dough round around the rolling pin and gently unroll it onto the filling. Trim the overhang to 1/2 inch beyond the lip of the pie plate. Pinch the edges of the top and bottom crusts firmly together. Tuck the overhang under itself; the folded edge should be flush with the edge of the plate. Crimp the dough evenly around the edge of the pie using your fingers. Cut four 2-inch slits in the top of the dough. Brush the surface with the beaten egg white and sprinkle the surface evenly with the remaining 1 tablespoon of sugar.
Place the pie on the heated baking sheet, reduce the oven temperature to 425 degrees, and bake until the crust is light golden brown, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is a deep golden brown, about 30 to 35 minutes longer. Let the pie cool on a wire rack to room temperature, about 4 hours, before serving.
Now I know everyone has their own pie recipe that their family has used for generations and may have their own particular way of making apple pie. If you like what you have, stick to it and use that. If you are looking for something new to try or have never made one before, this is a good recipe to try out. The pie came out perfectly with the crust a great color and cooked well on the top and bottom. Heating the baking sheet before putting the pie in helps to make sure the bottom crust is cooked. You also want to try to use a mix of apples to get a good blend of sweet and tart for great flavor. Again, use the apples you like best, but the pie experts we know seem to recommend Empires and Cortlands as the best to go with.
That’s all I have for today. Check back again for some more recipes. There’s always lots more to come, including two recipes I just made for some different soups we tried here at home, a beer braised chicken thighs recipe, sausages, and more. Until next time, enjoy the rest of your day and enjoy your meal!
I have had this recipe sitting idly by for a few weeks now just waiting for me to have the time to make it, and I finally got to it. I really don’t know why it took me so long to get around to it. The recipe itself is not very hard and it only takes minutes to put everything together. This recipe, for the classic lemon icebox pie, is from Cook’s Country magazine. If you have never had it before, it is very similar to a key lime pie, with of course lemons substituting for the key limes. I have seen lots of recipes out there for this pie, but this one seems the easiest and the results are quite good.
Lemon Icebox Pie
9 whole graham crackers, broken into 1-inch pieces
3 tablespoons sugar
5 tablespoons butter, melted
2 (14-ounce) cans sweetened condensed milk
3 large egg yolks
3/4 cup plus 2 tablespoons fresh lemon juice (about 5 to 6 lemons)
1 cup heavy cream
1/2 teaspoon vanilla extract
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham crackers and the sugar in a food processor until finely ground, about 30 seconds. Add the melted butter and pulse until combined, about 8 pulses. Transfer the crumbs to a 9-inch pie plate. Using the bottom of a measuring cup, press the crumbs into the bottom and up the sides of the plate. Bake until the crust is fragrant and just beginning to brown, about 15 minutes. Let the crust cool completely on a wire rack, about 35 minutes. Increase the oven temperature to 375 degrees.
Reserve 3 tablespoons of the sweetened condensed milk. Whisk the remaining sweetened condensed milk and the egg yolks together in a bowl until they are smooth. Slowly whisk in the lemon juice. Pour the filling into the cooled pie crust. Bake the pie until the edges are beginning to set but the center of the pie still jiggles when shaken, about 15 minutes. Let the pie cool for 1 hour on a wire rack. Refrigerate the pie until it is chilled and set, at least 3 hours and up to 24 hours.
Using a stand mixer fitted with a whisk, whip the heavy cream, reserved sweetened condensed milk and the vanilla extract on medium-low speed until it is foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, about 1 to 3 minutes. Spread the whipped cream evenly over the top of the pie and serve.
I really liked this pie. It was really easy to make and the taste is so refreshing and wonderful. Michelle and I both agreed maybe it could use a smidge more lemon juice for the lemon flavor to really shine, but I had a piece the next day and the flavor seemed even better, so it’s really up to your own personal tastes. You can save yourself even more time and simply buy a pre-made graham cracker crust to use for the pie and really cut your preparation time down to nothing. I’ll be making this one again for sure.
That’s all I have for today. Check back next time to see what other recipes come along. I’ll be going shopping this weekend, so we’ll see what I come back with and what recipes fit what I would like to do. The new issue of Cook’s Country has some great recipes in it, so I do plan to try some of them out next week. Check back for those. Until then, enjoy the rest of your day and enjoy your meal!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 