March 10th, 2007 by alice
Tags: Maple, Pie, Sugar, Vermont
INGREDIENTS
-
Crust
- 1cupall-purpose flour
- 3/4teaspoonsugar
- 1/4teaspoonsalt
- 6tablespoonsvegetable shortening
- 2tablespoons coldwater
- 1largeegg yolk
- 3/4teaspoonapple cider vinegar
-
Filling
- 3largeeggs, lightly beaten
- 1cup vermontmaple syrup
- 2tablespoonsbutter, melted and cooled
- 1/4cup firmly packeddark brown sugar
- 1/4cup vermontmaple sugar
- 2tablespoonsfresh lemon juice
- 2tablespoonsall-purpose flour
- 1teaspoonpure vanilla extract
- 1teaspoon finely gratedlemons, zest of
- 1pinchsalt
-
Topping
- ice creamor whipped cream (optional)
DIRECTIONS
- To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork.
- Cut in shortening with a pastry cutter.
- In a small bowl, beat together water, egg yolk and vinegar.
- Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky).
- Using your hands, shape dough into a disc and refrigerate at least 1 hour.
- Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick.
- Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan.
- Fold under and crimp edge with fingers to make a high fluted border.
- Chill at least 30 minutes.
- To make filling: In a large bowl, whisk together all filling ingredients until smooth.
- Pour into chilled piecrust and bake about 35 minutes, or until edges are set but center jiggles slightly.
- Cool to room temperature on a wire rack.
- Serve with ice cream or whipped cream.
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March 10th, 2007 by alice
Tags: Gorgonzola, Pumpkin, Soup
INGREDIENTS
- 1canpumpkin puree
- 1 1/2cupschicken stock
- 1teaspoonsage
- 1canevaporated milk
- 3/4cup crumbledgorgonzola
- 1largegreen onion, finely chopped
DIRECTIONS
- cook pumpkin, chicken stock and sage in large saucepan, stirring frequently, until comes to a boil.
- stir in evaporated milk and cheese.
- reduce heat to low; cook, stirring frequently, until most of cheese is melted.
- sprinkle with green onion beofre servin.
- season with ground black pepper.
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March 10th, 2007 by alice
Tags: Divinity, Walnut
INGREDIENTS
- 2 1/4cupssugar
- 1/2cuplight corn syrup
- 1/2cupwater
- 1/4teaspoonsalt
- 2largeegg whites
- 1 1/2teaspoonsvanilla
- 1/2cup coarsely choppedwalnuts
DIRECTIONS
- Butter an 8-inch square glass-baking dish.
- Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally.
- Increase heat to high and bring to a boil.
- Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
- Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form.
- In a very slow steady stream, beat syrup into whites.
- Beat in vanilla.
- Continue beating about 6 minutes, or until mixture loses it’s gloss.
- Fold in nuts with a rubber spatula.
- Pour candy into baking dish and spread evenly with a rubber spatula.
- Let cool to room temperature.
- Cut candy into 1-inch squares.
- (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).
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March 10th, 2007 by alice
Tags: Paprika, Potatoes, Whipped
INGREDIENTS
- 3-4lbspotatoes
- 1 (8 ounce)packagecream cheese
- 1cupbutter
- milk, to reach consistency desired
- salt and pepper
- paprika
DIRECTIONS
- Boil peeled, cubed potatoes in salted water until tender.
- Drain water from potatoes.
- Mash potatoes.
- Add cream cheese and butter.
- Stir to mix.
- Add milk to make desired consistency.
- Add salt and pepper to taste.
- Using hand mixer on low/medium setting, whip potato mixture until fluffy.
- Put whipped potatoes in serving bowl and sprinkle with paprika to taste.
- Serve hot.
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March 10th, 2007 by alice
Tags: Cornbread, Dressing, Rice, Wild
INGREDIENTS
- 1 1/2cupswild rice, rinsed and drained
- salt & freshly ground black pepper
- 3tablespoonsbutter
- 3celery ribs, with leaves finely chopped
- 2mediumonions, finely chopped
- 1clovegarlic, minced
- 3cups store-boughtcornbread stuffing mix, crumbled
- 3cupschicken broth, heated(homemade or canned)
- 3tablespoons mincedfresh parsley
DIRECTIONS
- In a 3-quart saucepan, bring 3 cups water to a boil.
- Stir in wild rice and 1 teaspoon salt.
- Return to a boil, cover, and simmer over low heat 50 minutes.
- Drain in a large coarse sieve.
- In a 12-inch skillet over medium heat, melt butter.
- Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened.
- Add cooked wild rice and stuffing mix or cornbread; heat through, stirring.
- Add broth, parsley and salt and pepper to taste.
- Spread evenly in a 9″ x 13″ glass baking dish, and cover tightly with aluminum foil.
- (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes.
- Serve hot.
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