Kevin's Watch

Anyway...

I went ahead and edited my recipes for the corn pudding and the scalloped cabbage, stating preference for trying a different casserole dish for each next year. We'll see how they work out then.

Next up...

Standing Rib Roast with Yorkshire Pudding for Chr-stmas!
Other sides to be determined...

...and just how tall will those Yorkshire Puddings be?

My yorkies tend to rise really well, but inevitably fall in. Any advice?

Savor Dam wrote:...and just how tall will those Yorkshire Puddings be?

My yorkies tend to rise really well, but inevitably fall in. Any advice?

None.
Mine fall as well.
But the texture is still good.
The corn pudding was just too thin this year, that for me, if affected the overall texture. That's why I want to try having it be a little taller next time.

Maybe Stone (although he's Irish, so I do not know if yorkshire pudding is something he makes) or another Galley frequenter in the UK has some advice. I think it is the nature of the beast though.

In keeping with our forum mod's seasonal avatar encouraging discussion of the subject of this thread...

BUMP!

Brined Roast Turkey (Alton Brown recipe)
Civil War Stuffing
Citrus-Pumpkin Soup (still searching for a good recipe on this one)
Ranch-Dill Smashed Potatoes (w/ extra Sour Cream)
Roasted Carrots & Sweet Potatoes w/ Honey Adobo Chili Dipping Sauce
Spinach & Scallion Salad w/ Tomatoes and Hot Bacon Dressing
Green Beans

Dessert:
Pumpkin Pie
Pumpkin Cheesecake Bars
Derby Pie
Cinnamon-spice rolled truffles (dark chocolate ganache base)
Kahlua Cupcakes frosted w/ Chocolate Italian Meringue Buttercream

Is it Thanksgiving yet? [low-carbing until then...]

dw

This year for Thanksgiving, I'll set aside my experimentations and let the experts handle everything (essentially my mother and grandmother).

And Menolly, your avatar keeps putting my piece of pie back in the pan!

You misunderstand, Orlion. Keep an abundance mentality foremost in your thinking.

Hers is a magical self-replenishing pie. No matter how many wedges she proffers (to our consistent acceptance), there always remains an entire pie to be served.

Savor Dam wrote:You misunderstand, Orlion. Keep an abundance mentality foremost in your thinking.

Hers is a magical self-replenishing pie. No matter how many wedges she proffers (to our consistent acceptance), there always remains an entire pie to be served.

bwah-ha-ha-ha-ha!!!
me thinks you're going to eat them words, mister.

Savor Dam wrote:Hers is a magical self-replenishing pie. No matter how many wedges she proffers (to our consistent acceptance), there always remains an entire pie to be served.

Just like those magical Coke bottles in all the ads. Look at one of 'em some time: Coke is pouring into a nearly-filled glass, yet the bottle it's coming from is still full. More than full, in fact. There's not even an air bubble at the top of the bottle. It's a veritable cornucopia, I tells ya!

I stand corrected. Menolly's Pumpkin pies are not the ones which manifest magically.

Key Lime, on the other hand...

Oh no, SD. Those key lime pies of hers do, in fact, disappear.

Only a week away!!

Menolly wrote:*triple post, sorry*

For Fist...

...ask and perhaps you will eventually receive...

The poster on AOL that I got this from had originally told me this could only be shared privately; that she had promised the chef that gave it to her that it would never be published anywhere, either in print or on the web.

So when I posted my menu before, and you requested the corn pudding recipe, I responded that I would be happy to PM it to you. But then you never asked for it that way.

Today she posted that the chef had left the restaurant, and that the recipe has since been published in her local newpaper. So she has said we are free to share it wherever we like. My first thought was of your request. So...here it is, just for you.

Clancy O'Haras Corn Pudding
(Kevin at Clancy O’Haras Posted by Nan)

2 16 oz cans creamed corn
1/2 cup butter, melted
1 cup flour
3 eggs, beaten
1 teaspoon salt
1 cup sugar
1/2 cup milk

Mix all ingredients and beat until smooth. Pour into a 9”x12” baking pan. Bake at 350˚F for 35 to 40 minutes or until golden brown and center is firm to touch.

Nan's Notes: Mom finds this too sweet, and uses only half a cup of sugar. I like it as is. I think it depends on what brand of creamed sweet corn you use. Some have more sugar than others.

Oh man, now I need to go back and see if you ever made that, Fist!

~*~edit~*~
having just reread the posts from last year regarding the corn pudding (and I am going to try to make it in an 8x8 baking dish this year!), I feel or warm and snuggly at the moment.

Update -- Pumpkin cheesecake squares have been augmented with a fresh caramel drizzle... I never knew how easy it was to make caramel, and how a-w-e-s-o-m-e fresh hot caramel tastes on pumpkin cheesecake squares...

dw

oh yum...
now make home made butterscotch pudding to put in a baked pie shell and cover with whipped cream.

That was the dessert we had last night at Yoder's Amish Restaurant in Sarasota, after doing a campus tour of New College with Beorn.

This is not the recipe for the pie we had last night, but it is one I've had for awhile. I would probably use a store-bought pie crust; my dough making technique is not refined yet. But, the filling sounds awesome to me.



Butterscotch-Pudding Pie

Pudding:
4 tablespoons unsalted butter
1 cup packed dark brown sugar
1/2 teaspoon salt
1/4 cup plus 2 Tbsp. cornstarch
2 1/2 cups whole milk
3 large egg yolks
2 teaspoons whiskey
1 teaspoon vanilla extract

Pie:
1 9-inch pie crust (homemade or store bought)
1/4 cup finely chopped semisweet chocolate
1 1/2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 1.4-oz. Heath candy bar, finely chopped

Make pudding: Melt butter in a pan over medium heat, stir in dark brown sugar and salt and cook, stirring constantly, 3 minutes. Remove from heat. In a small bowl, whisk cornstarch and 1/2 cup milk until smooth, then whisk in egg yolks.

Whisk remaining milk into brown sugar mixture, then whisk in cornstarch mixture. Return pan to medium heat and bring to a boil, whisking often. Reduce heat to low; simmer, whisking constantly, until pudding thickens slightly, about 1 minute (it will thicken more as it chills). Remove from heat; stir in whiskey and vanilla. Transfer to bowl; cover with plastic wrap, pressing wrap directly onto surface of pudding. Chill at least 8 hours or overnight.

Make pie: Preheat oven to 375°F. Line interior of crust with parchment; fill with dried beans or pie weights, pushing beans or weights up against sides of parchment. Bake for 20 minutes. Remove parchment and weights, prick crust all over with a fork and bake until crust is deep golden brown, 10 to 15 minutes longer. Sprinkle chocolate in crust, let melt, then spread in a thin layer. Transfer to a rack and let cool completely.

Assemble pie: With an electric mixer at medium speed, beat cream with sugar and vanilla until it holds stiff peaks. Spoon pudding into crust, top with whipped cream, and garnish with chopped Heath bar. Refrigerate for 1 hour before serving.

There being so many traditional desserts already for the occasions of the next two months, I think in about mid-January I will have to make a butterscotch pie to rule them all.

A few other things too...

Yum.
Sounds good, SD.

Edited to post final menu (without commiting the dreaded double-post foul):

Will also need to make sure to have a tall pudding for mid-January.

Will be practicing next week, when a (hopefully tall) corn pudding will replace one of the more traditional starches. Dam-et wants to contribute mac-and-cheese (real, please; not boxed!), so we already have the precedent for departures from the traditional menu.

Still just the three of us this year, but with all that we have to be thankful for since last year, we remain hopeful about expanding the circle next year. That, or by the year after that, it could be down to Dam-sel and me. Anyway, here's the plan:

• Starters will be homemade focaccia, pumpkin bread, and prosecco
  
  Alder-smoked turkey
  Macaroni and cheese ala Dam-et
  Corn pudding
  Green bean casserole
  Pinot noir
  
  Pumpkin pie with vanilla bean or caramel ice cream

Probably the largest departure from tradition in a quarter-century, but it has been a non-traditional year in so many ways...

Yum!
Home made pumpkin pie, SD?
I make two kinds, both from fresh pumpkin...

Everything is home-made except the wines and ice cream.

Having been lucky enough to have sampled other flavors of your pies (and you know how much I like your pie!), I look forward to someday trying the pumpkin...both varieties.