Sunday, November 30, 2008

On Orange Foods and Giving Thanks

Thanksgiving is my absolute favorite holiday. It's food focused and doesn't carry the stress of the winter holidays (for me, at least). I managed to come home for most of the six years that I didn't live in Denver, with a few exceptions. To me there is nothing better than crowding around the table with family, friends, and a delicious meal.

I was in charge of orange foods this year. My Dad assigned yams to me and I ended up making a pumpkin pie. For the past few years we have eaten my aunt's pumpkin cheesecake instead of pie, but there were a few traditionalist in the bunch who requested pumpkin pie. I'll never pass up an opportunity to bake pie.

I'm not going to write up all the recipes because I found them all on the internet. And, it is sort of silly to do a full Thanksgiving recipe write-up after the fact, no? So I'll just show photos and links.

This is the recipe I used for these lovely yams. I almost doubled it and added more maple syrup than called for, but not enough to make them cloyingly sweet. I'm really pleased with how they turned out.

This is the recipe I used for the pie. I roasted my own pumpkins because I love to roast things, and because I think it tastes better. Really, it's just more fun that way.

I was very happy with this pie, even though there were a few hiccups along the way. I mixed the batter in the Kitchenaid and I found it's one flaw. The beater attachments doesn't reach the bottom of the bowl. After I had nearly filled the pie I realized that there was a pool of sugar in the bottom of the mixing bowl. I carefully ladled the filling back out of the crust and into the bowl and gave the mixture a good stir before pouring it back in. Also, the filling was really thin and I was convinced that it wouldn't set, but it did.

I had some extra filling and crust so I made us a little mini pie for lunch in my muffin tin. I forgot to snap a photo of the pie after it was baked, but I did take a picture of the mini pie.

The crust was heavenly!!! I always have trouble with pie crusts--too dry, too wet, not cold enough. This one mixed up easily and rolled out perfectly. And it was all butter so it had much more flavor than a crust made with shortening. Not quite as flaky, no, but I'll take flavor or flake any day.

I had a delightful day roasting, mashing, mixing, and baking, and eating.

This is only a small piece of the dish carnage...

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