Thanksgiving 2013 – Honey Pumpkin Ice Cream Pie

Most people like the taste of spicy sweet pumpkin, but some (including me) aren’t crazy about the texture of pumpkin pie. A delicious and easy dessert alternative is Honey Pumpkin Ice Cream Pie!

Ingredients:

1 qt vanilla ice cream (softened)

3/4 cup pumpkin (canned)

1/4 cup honey

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1 pinch nutmeg

1 pinch clove

1 9 inch graham cracker pie crust

1/2 cup pecans (chopped and toasted)

Directions:

Combine all ingredients (except shell and pecans) and pour into pie shell. Sprinkle with pecans and freeze until serving time. Serve with whipped cream  and drizzled honey on top.

Best Thanksgiving Leftovers – Turkey Shepherd’s Pie

In England a popular short joke regarding shepherd’s pie is a recipe which starts like this: “to make shepherd’s pie, do the following — get two shepherds and mince them”.

This recipe is shepherd-free…

Ingredients:

1 tablespoon unsalted butter

4 teaspoons olive oil

1 cup chopped yellow onions

2 carrots, peeled and chopped (about 1 cup)

1 tablespoon honey

1/8 teaspoon crushed red peppers

1/4 teaspoon plus 1/8 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon minced garlic

4 ounces mushrooms, stemmed, wiped clean, and sliced

1/2 teaspoon chopped fresh thyme leaves

1 bay leaf

1 tablespoon all-purpose flour

2 teaspoons tomato paste

2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)

1 1/4 cups chicken stock or canned chicken broth

1/2 cup green peas

4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows

3/4 cup grated sharp or medium Cheddar

Chopped parsley leaves, for garnish

Directions:

Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, red peppers, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes.

Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock, honey, and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.

Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.

Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Basic Mashed Potatoes:

2 pounds potatoes, peeled, quartered, cut into 1-inch wedges

3/4 teaspoon salt

1/2 cup milk

4 tablespoons unsalted butter

3 tablespoons heavy cream

1 tablespoon honey

1/4 teaspoon ground black pepper

Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.

Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry. Add the milk, butter, cream, honey, salt and pepper and mash until smooth, 3 to 4 minutes. Serve immediately.

Yield: 4 to 6 servings

Cranberry Week – Honey Cranberry Fudge Pie

Did you know that cranberries have anti-adhesion properties that reduce the number of oral bacteria that cause cavities and dental plaque?  They also help reverse periodontal (gum) disease.

Crust

1 2/3 cups graham cracker crumbs
1/4 cup confectioners’ sugar
5 tablespoons melted butter

Filling

1 cup semisweet chocolate chips or chopped semisweet chocolate (also good with white chocolate!!)
2/3 cup (5 3/8 ounces) heavy cream
3/4 cup diced walnuts or pecans

Topping*

1 cup honey
1/8 teaspoon salt
1 1/2 cups cranberry juice
1 cup dried cranberries
12-ounce package fresh or frozen cranberries, a generous 3 cups
*You’ll need about 15 ounces (a scant 1 1/2 cups) topping for the pie. Enjoy the remainder on its own.

Directions

1) Preheat the oven to 375°F.

2) To make the crust: Process the crackers, sugar, and melted butter in a food processor until crumbly and well combined.

3) Press into the bottom and up the sides of a 9″ pie pan.

4) Bake the crust for about 7 to 8 minutes, until it’s set, but not brown. Remove from the oven and cool.

5) To make the filling: Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds.

6) Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you’re simply making a basic ganache.

7) Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top.

8) Refrigerate the pie for at least 1 hour, probably 2, until the ganache has firmed up.

9) While the pie is chilling, make the topping. Bring the honey, salt, and cranberry juice to a boil.

10) Stir in the dried cranberries, and simmer for about 5 minutes.

11) Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 7 minutes, until some of the berries have burst.

12) Remove the cranberries from the heat, spoon into a bowl, and chill.

13) To finish assembling the pie: Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling. Chill until ready to serve.

Yield: 9″ pie, 8 to 10 rich servings.

Honey Walnut Pie

This is a delicious take on traditional pecan pie.  If you want something even more decadent, try adding some chocolate chips!

Ingredients

  • 1 cup honey
  • 3 eggs, beaten
  • 3 Tbsp. butter
  • 1 tsp. vanilla
  • 1 cup walnuts, chopped
  • 1 pinch nutmeg
  • 1 deep-dish pie crust, unbaked

Directions

  1. Boil the honey. (It will boil quickly, so watch carefully)
  2. Quickly add eggs and mix well. (For the experienced cooks out there – yes, this sounds odd, but it does work.)
  3. Add everything else and mix well.
  4. Pour into pie shell. (You can sprinkle walnut halves on top at this point, if you wish.)
  5. Bake at 325 degree oven for 30-45 minutes, or until the center is set.
  6. Serve warm, topped with ice cream.