This is the second in my Thanksgiving prep series, providing you some fun new recipes for the upcoming holidays. Today, we're going straight from soup course all the way to dessert. Hey, I never said I was going to go in order.
I love pumpkin pie, although it usually is best with equal amounts of fresh whipped cream. Most traditional pumpkin pie recipes are made with a mixture of spices and evaporated milk. In this version, sugar and water are cooked together until it becomes a deep amber color and is then mixed with cream to make a smooth creamy caramel. The caramel is then mixed with spices and pumpkin puree and cooked together in the crust of your choice. It's not dramatically different from your traditional pie, but I absolutely love the hints of caramel throughout the pie.
For the next couple weeks I'm going to start putting some recipes out here to help you prepare for Thanksgiving and the upcoming holidays. I love traditional holiday foods with a bit of a twist so I'll try and find some fun things for you to include in your upcoming menu's.
Last week I picked up a few pumpkins at the farmer's market and Ive been trying to find some new ways to use it. I did make a pumpkin pie using fresh purée but it was made with a homemade caramel mixed into the pumpkin before cooking it which was pretty cool. I don't think I've ever made a pumpkin soup, so this was my excuse to research and find a good one to try out.
Although I like cupcakes, I never really jumped on the whole cupcake craze bandwagon. To be honest, I can't even remember the last time I even made some. The thing is, they are so easy to make and they make a pretty fun dessert, so I'm not sure why I don't make them more often.
I'm not sure how I originally saw this recipe but it looked pretty good and after looking at a few others I decided to give it a go. I was intrigued to see what effect both in flavor and texture that the coke would have on the cupcakes. The flavor was definitely present but not overly so. There's only a small amount of chocolate in these and I think if I made them again I would increase it even more, although that might make mask the coke flavor a little more. They were super moist and I think with a little more chocolate they would be just about perfect.
Imagine taking ground pork, wrapping a pork loin around it and then wrapping more pork around that. If you've seen the October cover of Bon Appetit, you've already seen this trifecta of pork and if you're willing to put in a few hours of work, you can experience the amazing dinner that we just finished up for yourself.
Well, my Emeril streak is over and it's time to move on to my regular schedule, which is certainly not three posts a week. It was a lot of fun but cooking, photographing and posting that much is just a little too much for me to keep up with.
I made these pies a few weeks ago, so I wanted to get this post out before it was impossible to get fresh peaches anymore this season. Although, truthfully I really actually prefer canned peaches when I make pies most of the time. Is that sacrilegious? They just hold up better when cooked and I just love fresh peaches, well, fresh.
I've got an interesting past with scallops. I love almost any type of seafood but for years I thought that scallops were the exception. I had scallops once ( I can't even remember where now) and they were the most disgusting, rubbery thing I had ever tried. For years I avoided them, blindly assuming that all scallops were the same. Then I was brave and at a nicer restaurant I gave them one more chance. They were divine. Perfectly seared, almost creamy in the middle, and I was in love. I've had them many times since but they are one meal I've never attempted at home. Until now.