“Pumpkin pie,” my grandson Daniel replied. He was ordering Thanksgiving dessert.
“Find that recipe,” Suzen commanded.
We have this recipe, the recipe, for pumpkin pie that is sensational. Haven’t made it for a couple of years. I go to search to find it.
I search. And I search. It’s not on the computer. My forehead is damp. I go through twenty cookbooks. I can’t find it. My forehead is wet.
And, to make it worse, Suzen and I can’t remember why it was so good. I think it was light and fluffy. I seem to remember that it had booze, but maybe not.
Failure. Total failure.
“Let me try,” Suzen said. No beads of sweat on her forehead. In an hour more, she said, “Don’t worry.” She’d googled, compared, and found this very interesting pumpkin pie that is unlike anything we have ever sampled.
What make this recipe distinctive. It uses coconut milk. No, the resulting pie does not have a coconut tinge to it, but it does have an exceptional smooth consistency that makes you think you are eating silk.
This is now our “holiday-special-gotta-have” pumpkin pie. One bite and it will be yours, too.
Jamaican-Spiced Pumpkin Pie
Yield: 1 9” pie, enough for 8 people
- One 15-ounce can pure pumpkin puree
- 1 ¼ cups unsweetened coconut milk [full fat only, stirred or shaken well before using]
- ¾ cup packed light brown sugar
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon table salt
- ⅛ teaspoon freshly grated nutmeg
- 4 large eggs at room temperature
- 2 tablespoons spiced rum [Captain Morgan]
- 1 blind-baked pie shell
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F.
In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged [a slight jiggle is fine], an additional 45 to 55 minutes.
Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.
Source: Nicole Rees from Fine Cooking
Photo Information: Canon T2i, 18-53MM Macro Lens, F/2.8, 1/100th second, ISO 1000
We were window shopping in Crate and Barrel when I saw it. A book by Diane Morgan. I peeled off from Suzen who had her own shopping plans.
Twenty minutes later, we were checking out and I slipped Delicious Dips on the counter.
“Really?” Suzen sometimes questions random additions of cookbooks. We have almost four thousand so we have just about every topic covered. You like Tibetan? I actually think we have one. I know we have Burmese and a whole row of Indian.
“Diane Morgan,” I said peacefully.
End of argument.
I chose this salsa to inaugurate our Thanksgiving feast for multiple reasons. First, by at least American traditions, the pineapple is a sign of hospitality. That’s why, especially in New England, you’ll see carved pineapples on fences, porches and doors.
Second, this salsa has no cilantro. I have nothing against cilantro. But, my God, there are days when I have it three times, from dawn to dusk. I needed a respite.
Third, the heat. There is certainly habanero heat here but it is so offset by the pineapple and brown sugar that all is fine in your mouth
Lastly, the colors: pineapple yellow, red bell pepper, scallion green,… A bowl of this, as the picture show, is absolutely festive.
Pineapple Habanero Salsa
Yield: 5 cups
- 1 pineapple, peeled, quartered lengthwise, cored, and cut into ¼-inch dice
- 1 red bell pepper, seeded, deribbed, and cut into ¼-inch dice
- 4 green onions, including green tops, cut into ¼-inch dice
- 1 habanero chile, seeds and ribs removed, finely minced
- ¼ cup fresh lime juice
- 2 tablespoons packed light brown sugar
- 1 teaspoon chopped fresh thyme
- A teaspoon kosher salt
In a large bowl, combine the pineapple, bell pepper, green onions, habanero, lime juice, sugar, thyme, and salt. Stir gently to combine. Transfer to a serving bowl, cover, and set aside for 1 hour before serving to allow the flavors to meld.
This dip is best made with 8 hours of serving. It can be made the day before and refrigerated. Diane suggests bringing it to room temperature before serving. I like the chill of cold pineapple
Source: Delicious Dips by Diane Morgan
Photo Information: Canon T2i, 18-53MM Macro Lens, F/2.8, 1/100th second, ISO 400