Ruffled Pumpkin Milk Pie

This pie is an autumn version of a classic Greek milk pie, or galatopita. I already have my eye on a summer version. 😉 It was very pretty and elegant. The pumpkin flavor was understated.

This recipe was adapted from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season via MarthaStewart.com. I baked the pie in a ceramic baking dish and modified the method. I served it as one of our Thanksgiving desserts this year. I made the pie a day in advance and refrigerated it overnight.

According to the original recipe, clarified butter or ghee is used in lieu of melted butter to eliminate the chance of pockets of moisture in the finished pie.

Yield: Serves 8

  • 8 T (1/2 cup) clarified butter or ghee, melted
  • 14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
  • 6 large eggs
  • 3/4 cup pure pumpkin purée
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly ground cardamom, sifted (I ground 8 pods)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • confectioners’ sugar, for dusting
  1. Preheat oven to 350°F, preferably on convection.
  2. Lightly brush a 9 or 10-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment. (I used a ceramic baking dish so I omitted the parchment paper.)
  3. Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter.
  4. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
  5. Brush remaining clarified butter over tops of phyllo ruffles in pan.
  6. Place the cake pan on a rimmed baking sheet. Bake until golden brown, 22 minutes on convection or up to 25 to 30 minutes in a standard oven.
  7. Transfer pan to a wire rack and let cool while making filling (leave the oven on).
  8. In a large bowl with a spout, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth.
  9. Gradually pour the egg mixture over baked phyllo, evenly covering surface.
  10. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely.
  11. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. (I served the pie in my ceramic baking dish.)
  12. Dust with confectioners’ sugar and serve.

Brussels & Broccoli Agrodolce with Cranberries & Chilies

This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂

Yield: Serves 6 as a side dish

  • 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
  • 6 cups fresh broccoli florets (about 14 ounces) 
  • 5 T avocado oil or canola oil, divided 
  • 1 1/4 tsp kosher salt, divided 
  • 1/2 tsp freshly ground black pepper 
  • 1/4 cup thinly sliced shallot 
  • 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 
  • 1 tsp coriander seeds, crushed 
  • 1/2 cup red wine vinegar 
  • 4 T (1/4 cup) honey 
  • 1 dried bay leaf 
  • 1/4 cup sweetened dried cranberries
  1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450°F. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
  2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
  3. Carefully remove hot baking sheet from oven.
  4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
  5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
  6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
  7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
  8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
  10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

Buttermilk Cornbread Dressing with Italian Sausage

I loved that this recipe used buttermilk to moisten the stuffing- in addition to the more typical stock and butter. The sausage was not overpowering in the finished dish but added great flavor. I used locally made sweet Italian sausage with fennel seeds- perfect.

This recipe was adapted from the New York Times, contributed by Yewande Komolafe. The sausage could be omitted for a vegetarian version. The original recipe notes that if store-bought or boxed mix cornbread is used, it should be crumbled and and spread out on a sheet pan to dry for 4 to 12 hours prior to assembling the dish. I made the accompanying cornbread recipe, which does not require drying time, two days prior to making the dish.

Yield: 8 to 10 servings

For the Cornbread:

  • 8 T/115 grams/1 stick unsalted butter, melted, plus more for brushing the pan
  • 1 1/2 cups/250 g medium-coarse yellow cornmeal
  • 3/4 cup/114 g all-purpose flour
  • 1/4 cup/55 g granulated sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 2 cups/470 milliliters buttermilk, preferably full-fat (I used low-fat)
  • 2 large eggs, lightly beaten

For the Dressing:

  • 3 T unsalted butter, melted, plus more for the pan
  • 1 T neutral oil, such as grapeseed or canola, plus more if needed
  • 1 pound loose pork sausage (I used sweet Italian sausage)
  • 1 large yellow onion, very finely chopped (2 cups)
  • 4 celery ribs, very finely chopped (2 cups)
  • 8 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 2 T chopped fresh sage (from 10 large leaves)
  • coarse salt and freshly ground black pepper
  • 1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
  • 1 1/2 cups chicken, turkey or vegetable stock
  • 1 cup buttermilk, preferably full-fat (I used low-fat)

To Make the Cornbread:

  1. Heat oven to 400 degrees, preferably on convection.
  2. Butter the bottom and sides of a 10-inch skillet, preferably cast-iron, and set aside.
  3. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. (I weighed the dry ingredients when possible.)
  4. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated.
  5. Fold in the melted butter.
  6. Pour the batter into the prepared skillet and smooth the top.
  7. Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes.
  8. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

To Assemble & Bake the Dressing:

  1. Heat oven to 375 degrees, preferably on convection. Butter a 9-by-13-inch baking dish.
  2. Heat a large skillet over medium and pour in the oil.
  3. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes.
  4. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
  5. Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes.
  6. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute.
  7. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper.
  8. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine.
  9. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
  10. Transfer the cornbread mixture to your prepared dish and spread evenly.
  11. Drizzle the melted butter over the top.
  12. Cover the dish with foil and bake until heated through, 30 to 35 minutes.
  13. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes.
  14. Cool for at least 10 minutes before serving warm.

French Apple Cake with Brown Butter

I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.

This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.

Yield: One 9-inch cake (about 8 to 10 servings)

  • 8 T (1 stick) salted butter, plus more for pan
  • 1/4 tsp ground allspice
  • 1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
  • 1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
  • 156 g (12 T) white sugar, divided
  • 1/4 teaspoon table salt
  • 2 T apple cider, brandy or Calvados
  • 86 grams (2/3 cup) all-purpose flour, plus more for pan
  • 1 tsp baking powder
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • vanilla ice cream, for serving, optional
  1. Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
  2. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
  3. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
  4. Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
  5. Stir the allspice into the browned butter and set aside.
  6. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
  7. Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
  8. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
  9. In a small bowl, whisk together the flour and baking powder.
  10. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
  11. Gradually whisk in the browned butter.
  12. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
  13. Add the cooled apples and fold until evenly coated with batter.
  14. Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
  15. Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
  16. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
  17. Serve with vanilla ice cream, if desired.

Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.

Thanksgiving Menu 2021

Happy belated Thanksgiving and Happy Holiday Season! 🙂 We were so happy to be able to celebrate with extended family this year!

I love to post my Thanksgiving Menu to help me plan in the future. Hopefully some of my menu choices are helpful to others too. I will link the new menu items to posts as soon as I am able.

Highlights of our celebration this year included my son’s Chamber Orchestra Thanksgiving concert and the beautiful place cards that my daughter made for our table. My kids also helped cook! My son made the mashed potatoes (his favorite) and gravy. My daughter made the vegetables and dip, photo above, to bring to a Friendsgiving celebration. My 19-month old niece brought her fabulous artwork to contribute to the decor, photo below. 🙂

Our meal included many old favorites. I revisited an apple-pear pie which was absolutely wonderful. I also tried new stuffing, Brussels sprouts, and pumpkin pie recipes. Lovely!

Thanksgiving Eve Eve:

Thanksgiving Eve:

Thanksgiving Day:

Breakfast:

Lunch:

Festive Cocktail: (served with our “Turkey Bread” appetizer)

Dinner:

Leftover Dishes:

Apple Cider Margarita

I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂

The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.

For the Cinnamon-Sugar Rim:

  • 1 tablespoon turbinado sugar 
  • 1/4 teaspoon cinnamon
  • A lime wedge

For the Margarita:

  • 1.5 oz tequila
  • 0.5 oz Cointreau 
  • 0.5 oz freshly squeezed lime juice, or more, to taste
  • 2 oz apple cider
  • 0.5 oz (1 T) pure maple syrup
  • small dash cinnamon, optional
  • 1-2 dashes orange bitters
  • ice cubes
  • apple and/or lime slices, for garnish, optional

To Make the Rim:

  1. Combine the turbinado sugar and cinnamon on a small plate.
  2. Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.

To Make the Margarita:

  1. Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch. 
  2. Pour into a margarita glass (or another glass of choice) over ice.
  3. Garnish with an apple and/or lime slice, if desired, and enjoy!

Escarole, Pear, Parmesan, & Basil Salad

A fellow member of my CSA shared this recipe as a wonderful way to use the escarole and basil in our share. I loved it! The original recipe was published in November- I do think that this would be a terrific salad to serve on or around Thanksgiving or as a special winter salad. It was also great in July. 😉

The recipe was adapted from epicurious.com, contributed by Mindy Fox. I modified the proportions and used my favorite mustard vinaigrette instead of the suggested vinaigrette. I also used a Bartlett pear, our favorite, instead of Comice or Anjou. I loved the crunch from the hazelnuts.

Yield: Serves 6 as a side

For the Salad:

  • 1/2 T extra-virgin olive oil
  • 4 to 6 T hazelnuts, coarsely chopped, or more, to taste
  • Kosher salt
  • 1/2 large head of escarole (about 3/4 pound), leaves cut into 1/2-inch ribbons and then torn into bite-sized pieces
  • 1 large or 2 small Bartlett, Comice, or Anjou pear(s), cored, thinly sliced lengthwise
  • 2 ounces Parmesan, shaved (I used Parmigiano-Reggiano)
  • 1/2 cup (packed) basil leaves, cut or torn into bite-sized pieces
  • freshly ground black pepper
  • flaky sea salt

For the Dressing:

  • 1 shallot, cut into small pieces
  • 1 tsp coarse salt
  • 1 tsp dijon mustard
  • 3 T red wine vinegar
  • 6 T extra-virgin olive oil
  • freshly ground black pepper
  1. Heat olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with a pinch of kosher salt. Remove from heat; set aside.
  2. While the nuts cool, make the dressing. Combine all of the dressing ingredients in a mini food processor and process until smooth. Set aside. (I transfer the dressing to a jar.)
  3. Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
  4. Drizzle the vinaigrette over the prepared salad.
  5. Gently toss until salad is evenly dressed; season with sea salt and additional pepper, to taste. (You will have extra dressing to reserve for another salad.)
  6. Top with remaining hazelnuts. Serve.

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