Autumn Food
So, I've been making cool weather foods lately. I thought I might write a bit about what I've made.
I have a new habit when I roast a chicken. I put my raw roaster hen in a stock pot first, cover it with salty water, throw in my onions, carrots, celery, and herbs, and I boil the chicken for about half an hour before I throw it in the roasting pan. Then I stick it in the oven at about 350 for another 30 minutes, and it's done evenly. It turns out juicy and flavor-infused. Plus, I reduce the chicken stock I have made as a by-product, strain it, and put it away for another meal later.
I made a casserole out of sweet potatoes, granny smith apples, and pears. I just cut them up into pieces, put them in a roasting pan, and plopped on some butter and a light cracking of fresh Saigon cinnamon. I roasted it at about 425 for about 30 minutes. Lovely.
I made cornbread. I substituted 1/4 cup of the milk content with molasses. It came out dark in color and slightly sweetened, but not tasting distinctly of molasses. I will have to work on that. I poked holes in it and soaked it with honey butter for a Cake and Ale Rite. Now THAT was food fit for gods!
Apple cider. I put a half-gallon of it in a pot with 2 tsp whole cloves, a stick of cinnamon, and three or four slices of an orange, and I simmered for about an hour. Then I strained it and put it back in the plastic jug. It reheats nicely in the microwave on demand. Also used in a Cake and Ale Rite.
No-sugar added pumpkin pie. I took a pre-made 9-inch pie crust. In a bowl, I mixed 15 oz mashed pumpkin (not "pumpkin pie mix," just plain old pumpkin). I added 12 oz of evaporated (not sweetened condensed) milk. To this, I added three whole eggs, 3/4 cup Splenda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger, I whisked until even and poured into pie shell. I baked at 425 for 10 minutes, then reduced heat to 350 for 30 minutes. It was a perfect little pie, but I had about 1 cup of leftover pumpkin custard that would not fit in the pie shell. I recommend using a deep pie shell instead of a regular one, unless you want to have leftovers. If you double the recipe, you may manage to fill 3 regular pie shells. That's a lot of pie. It was gently sweet, mildly spiced, and very good.
So I took the other premade shell from the package. I added my leftover sweet potato casserole and poured my leftover pumpkin pie filling over it. I tapped it on the counter to make the custard fill in the empty spaces. There were lots of air bubbles. I baked it the same as the pumpkin pie. The apples are a little too tangy, and since I didn't peel them, they look like green beans in the mess. But in general, it's tasty, although it's both the cutest and the ugliest little pie ever. I think that's what I'll name it...Ugly Pie. Like Humble Pie, but without the sweetbreads (which are neither sweet nor bread, for those of you not in the know).
Maybe I should make a whole pie meal...Saxon Pie and Ugly Pie. And a rustic dark rye and some sauteed cabbage to go with it.
I have a new habit when I roast a chicken. I put my raw roaster hen in a stock pot first, cover it with salty water, throw in my onions, carrots, celery, and herbs, and I boil the chicken for about half an hour before I throw it in the roasting pan. Then I stick it in the oven at about 350 for another 30 minutes, and it's done evenly. It turns out juicy and flavor-infused. Plus, I reduce the chicken stock I have made as a by-product, strain it, and put it away for another meal later.
I made a casserole out of sweet potatoes, granny smith apples, and pears. I just cut them up into pieces, put them in a roasting pan, and plopped on some butter and a light cracking of fresh Saigon cinnamon. I roasted it at about 425 for about 30 minutes. Lovely.
I made cornbread. I substituted 1/4 cup of the milk content with molasses. It came out dark in color and slightly sweetened, but not tasting distinctly of molasses. I will have to work on that. I poked holes in it and soaked it with honey butter for a Cake and Ale Rite. Now THAT was food fit for gods!
Apple cider. I put a half-gallon of it in a pot with 2 tsp whole cloves, a stick of cinnamon, and three or four slices of an orange, and I simmered for about an hour. Then I strained it and put it back in the plastic jug. It reheats nicely in the microwave on demand. Also used in a Cake and Ale Rite.
No-sugar added pumpkin pie. I took a pre-made 9-inch pie crust. In a bowl, I mixed 15 oz mashed pumpkin (not "pumpkin pie mix," just plain old pumpkin). I added 12 oz of evaporated (not sweetened condensed) milk. To this, I added three whole eggs, 3/4 cup Splenda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger, I whisked until even and poured into pie shell. I baked at 425 for 10 minutes, then reduced heat to 350 for 30 minutes. It was a perfect little pie, but I had about 1 cup of leftover pumpkin custard that would not fit in the pie shell. I recommend using a deep pie shell instead of a regular one, unless you want to have leftovers. If you double the recipe, you may manage to fill 3 regular pie shells. That's a lot of pie. It was gently sweet, mildly spiced, and very good.
So I took the other premade shell from the package. I added my leftover sweet potato casserole and poured my leftover pumpkin pie filling over it. I tapped it on the counter to make the custard fill in the empty spaces. There were lots of air bubbles. I baked it the same as the pumpkin pie. The apples are a little too tangy, and since I didn't peel them, they look like green beans in the mess. But in general, it's tasty, although it's both the cutest and the ugliest little pie ever. I think that's what I'll name it...Ugly Pie. Like Humble Pie, but without the sweetbreads (which are neither sweet nor bread, for those of you not in the know).
Maybe I should make a whole pie meal...Saxon Pie and Ugly Pie. And a rustic dark rye and some sauteed cabbage to go with it.