Month: September 2009

Recipe courtesy of The Spice House
Yield: Two 9-inch deep dish pies

This recipe makes two 9-inch deep dish pies. They’re so delicious, you won’t have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.

Ingredients
1 (29 ounce) can pumpkin
1 cup white sugar
1 cup light brown sugar
1 teaspoon salt
3 teaspoons Saigon cassia cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground cloves
1 tablespoon double strength vanilla extract
4 eggs
2 (12 ounce) cans evaporated whole milk
For garnish, crystallized ginger nibs
For garnish, whipped cream
2 frozen 9-inch deep-dish pie shells

Method
1. Preheat oven to 425°F.

2. Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.

3. Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over). Bake at 425°F for 15 minutes, then turn the oven down to 350°F and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.

4. Serve with whipped cream.

Helpful Hints
Using frozen pre-made pie shells (from the frozen food section of your local grocery store) makes this delicious pie a breeze to put together. If you prefer homemade crusts, see the recipe for “Flakey Pie Crust” in the recipe section on thespicehouse.com.

If the edges of your crust get too brown, cover them with aluminum foil for the remainder of time in the oven.

Recipe by JeanMarie Brownson
Serves 6

When I make this in advance, I add the prunes and walnuts after I’ve reheated the squash in a hot oven. I also love to add 1/4 teaspoon hot curry powder to the squash along with the oil, sugar, salt and pepper. Dried apricots can substitute for the dried plums, or use a combination of the two for a real treat. Turban, Hubbard and sugar pumpkin can be substituted for the butternut.

Ingredients
1 medium-size butternut squash, about 2 pounds
1 large sweet onion, halved, cut into wedges
3 tablespoons expeller-pressed canola oil (suitable for high-heat)
2 generous tablespoons dark brown sugar (or pure maple syrup)
1/2 teaspoon salt or to taste
Freshly ground black pepper
¾ cup pitted whole dried plums (prunes)
¾ cup large walnut pieces
Chopped fresh parsley, for garnish

Method
1. Heat the oven to 400°F. Cut the butternut in half. Working carefully, peel the squash with a sharp paring knife. Cut in half and remove the seeds. Cut the flesh into 3/4- to 1-inch cubes.

2. Mix squash cubes, onion wedges, oil and sugar in a large bowl to thoroughly coat the squash with the oil. Sprinkle liberally with salt and fresh pepper.

3. Arrange the squash mixture in a single layer on a well-oiled jellyroll pan or low-sided baking pan. Bake, stirring often, until fork-tender and a little golden, 25 to 30 minutes.

4. Meanwhile, use a scissors to cut dried plums into quarters. Soak in very hot water for a few minutes to soften. Toast walnut pieces on a baking sheet in the oven for 5 minutes.

5. To serve, mix the cooked squash with prunes and walnuts in a large bowl. Sprinkle with parsley if desired.

Recipe by JeanMarie Brownson
Serves 6

Ingredients
1 large spaghetti squash, about 3 pounds
4 cloves garlic (unpeeled)
2 tablespoons extra virgin olive oil
2 tablespoons chopped mixed fresh herbs (such as a combination of basil, thyme and tarragon)
1 to 2 tablespoons chopped fresh chives
1/2 teaspoon salt or to taste
Freshly ground grains of paradise or black pepper

Method
1. Carefully cut squash lengthwise in half. Place one half cut side down in a microwave-safe baking dish. Pierce the skin several times with a fork. Add about 1/2 cup water to the dish and cover with plastic wrap vented at one corner. Microwave on high until tender (insert a knife into the squash to test), 10 to 12 minutes. Remove squash to a cutting board. Add the other half of the squash to the dish, cover and microwave as before.

2. While squash is cooking put the unpeeled garlic cloves into a small cast-iron skillet or griddle and cook, turning often, over medium heat until the peels are golden and the garlic is tender, about 10 minutes. Cool, then peel and chop finely.

3. Use a large spoon to discard the seeds from the center of the squash. Working over a serving bowl, use a large fork to pull the flesh into strands. Stir in the chopped garlic, olive oil, herbs, chives, salt and grains of paradise (or pepper). Mix thoroughly with two big forks. Serve hot or at room temperature.

Recipe by Jill Van Cleave
Makes one 9-inch pie

Ingredients
For the crust
2 cups unbleached all-purpose flour
1/3 teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into pieces
6 tablespoons (3 ounces) cold rendered leaf lard, cut into pieces
1/3 cup ice water

For the filling
6 medium-sized apples, peeled, cored, 1/4-inch slices *
1/4 cup granulated sugar
1/4 cup dark brown sugar
Zest of 1 small lemon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 1/2 to 3 tablespoons flour
1 tablespoon butter, cut into pieces

*use at least four apple varieties

Method
Make the crust
Whisk flour and salt together in bowl. Cut in butter and lard with pastry blender until evenly crumbly. Add just enough ice water to form dough. Push dough into a flattened disk; wrap in plastic and refrigerate at least one hour.

Make the filling
Combine sliced apples with sugars, lemon zest, ginger and nutmeg. Add flour and stir well. (Use 3 tablespoons flour for slightly thicker filling.)

Assemble and bake
Heat oven to 400°F. Roll out two-thirds of the dough on lightly floured surface and fit into 9 x 1 1/2-inch deep pie plate (glass preferred). Fill with apple mixture. Arrange butter pieces atop apples. Roll out remaining dough for top crust and fit over apples. Trim excess dough; roll and crimp edges to seal. Brush top lightly with milk or cream and sprinkle with coarse or granulated sugar. Cut slits in dough to release steam during baking. Set pan on baking sheet and place on lowest rack in oven. Bake 55 to 60 minutes until crust is golden brown and filling is bubbling. Cool pie on wire rack. Serve warm or at room temperature.