recipe
Thanksgiving recipes: Pumpkin Pie with Cinnamon Whipped Cream
Let’s be honest now, there’s no getting away from the Thanksgiving table without a piece of pumpkin pie, no matter how tight your pants are.
If you’ve got a garden and have the space, I recommend growing one little sugar pumpkin vine each year. Even if you’re tight on space, you can train the pumpkin vine to crawl around on a sidewalk out outside the boundaries of your patch so you still have some space.
Of course, most people just reach for a tin can of pumpkin puree this time of year, but if you can either grow or purchase a sugar pumpkin it is that much better.
Sugar pumpkins are small and almost entirely flesh, unlike your typical hollow jack-o-lantern type. The flesh is a pale yellowy-peach colour and very light and sweet tasting.
You can reduce the sugar content in your pumpkin pie recipe by about half if you’re working with a sugar pumpkin, which is exactly what I’ve done here:
Keep reading for the full recipe and pumpkin roasting instructions. This makes TWO pies.
Fried Green Tomato BLTs
More green tomatoes. Sigh… well here’s something else you can do with them: Fried Green Tomato BLTs.
This is an adaptation from an Epicurious.com recipe. The original appeared in Bon Appetit, August 2003 and you can find the full recipe here .
I’ve made the epicurious version of this recipe before and it was nice, but a bit fussy to be honest. What I like about BLT’s is the simplicity: bacon, lettuce, tomato and mayonnaise on bread. That’s it. No fuckin wilted frisee with feta crust. So here’s my version, for six:
Martha’s Tomato Tart
Bitter, gritty and horrible when fresh, green tomatoes are very sweet when slowly cooked in the oven. This recipe is like a pizza, but without the surly delivery guy or greasy box to hide your shame.
Admittedly, this is a fussy Martha frou-frou recipe and I love-to-hate that bitch. But it’s worth making once a year if you have some time and want to get fancy.
This was featured in the July 2005 edition of Martha Stewart Living- great way to use green tomatoes without frying them.
Fried Green Tomatoes
It happens every year. For some reason or another, you wind up with tomatoes that fall off prematurely or that you need to pick while they’re still green.
Green tomatoes suck and you didn’t go to all that trouble just to grow sucky tomatoes, so here’s the good news: there are some awesome things you can make with them, and yes, the famous “fried green tomato” is one of them.
Be sure to share these with a buddy while you contemplate menopause and friendship together.
This recipe is my own adaptation from the one found at epicurious.com.
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Cracked Pot Pix
