Thanksgiving 2009 Experiments
Nov. 22nd, 2009 03:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bikingandbakingCross-posting more old stuff. I've made the gnocchi again, I haven't made the maple pecan pie.
For future reference, thanksgiving dinner experiments:
Maple Pecan Pie
Based on this
Pecan Pie:
3/4 cup packed dark brown sugar
1/4 cup white sugar
1 cup grade B maple syrup
1 teaspoon vanilla extract
3 eggs
pinch salt
1 tbsp AP flour
2 cups pecans (1 cup broken, 1 cup whole)
3 tbsp melted butter (salted; if not, add more than a pinch salt)
1 9 inch pie crust (I use homemade, but my recipe is in a book and not online)
Beat eggs, then beat everything but pecans (by hand with fork). Place pecans in pie shell, pour in filling, bake at 350 for an hour. Put pie shield on for all but last ten minutes for nice crust edges.
This was good -- slightly less sickeningly sweet than the usual recipe, maple flavor present but not super strong. I might look for a version with more maple if I do this again.
Sweet Potato Gnocchi:
3 lbs sweet potatoes
~2 1/2 cups flour total
2-3 tsp salt
sprinkle nutmeg
1 1/2 eggs (yes, 1.5), beaten
Parsnip Gnocchi
2 lbs parsnips
1/2 lb russet potatoes
~1 1/4 cups flour total
1/3 cup chopped herbs (oregano and garlic chives)
generous amount fresh-ground pepper
2-3 tsp salt
1 1/2 eggs (yes, 1.5), beaten
Process for both: roast starchy vegetables until done. Run through food mill while still hot, and make a mound with half the flour specified and a well in the center. Put in the eggs, sprinkle salt/herbs/nutmeg/etc, and stir. Add flour as needed until dough can be rolled into logs, cut, fork-pressed, set on floured tray to wait.
For the 1.5 eggs -- if making only one batch, just use two eggs. I use large, not XL eggs, so you might only need one XL egg. You can use Ener-G Egg Replacement powder and make these vegan; mix as directed on box.
Boil until they float, and then sautee in pan with accompaniments. The first time I did this, I sauteed the sweet potato gnocchi brown butter sage sauce with chestnuts, and the parsnip with mustard greens in olive oil (with some onions, scallions, more garlic chives). I've also served the sweet potato gnocchi boiled and then braised in vegetable broth with rainbow chard, which, if you use vegan egg replacer, makes them completely fat-free and vegan and still really lovely.
The parsnip gnocchi could maybe have used a little more flour, if you like them chewy. If you like them soft, leave as-is.
I have also made this with beets. And with potato starch for GF, but they get kind of gelatinous -- potato flakes might have been better.
For future reference, thanksgiving dinner experiments:
Maple Pecan Pie
Based on this
Pecan Pie:
3/4 cup packed dark brown sugar
1/4 cup white sugar
1 cup grade B maple syrup
1 teaspoon vanilla extract
3 eggs
pinch salt
1 tbsp AP flour
2 cups pecans (1 cup broken, 1 cup whole)
3 tbsp melted butter (salted; if not, add more than a pinch salt)
1 9 inch pie crust (I use homemade, but my recipe is in a book and not online)
Beat eggs, then beat everything but pecans (by hand with fork). Place pecans in pie shell, pour in filling, bake at 350 for an hour. Put pie shield on for all but last ten minutes for nice crust edges.
This was good -- slightly less sickeningly sweet than the usual recipe, maple flavor present but not super strong. I might look for a version with more maple if I do this again.
Sweet Potato Gnocchi:
3 lbs sweet potatoes
~2 1/2 cups flour total
2-3 tsp salt
sprinkle nutmeg
1 1/2 eggs (yes, 1.5), beaten
Parsnip Gnocchi
2 lbs parsnips
1/2 lb russet potatoes
~1 1/4 cups flour total
1/3 cup chopped herbs (oregano and garlic chives)
generous amount fresh-ground pepper
2-3 tsp salt
1 1/2 eggs (yes, 1.5), beaten
Process for both: roast starchy vegetables until done. Run through food mill while still hot, and make a mound with half the flour specified and a well in the center. Put in the eggs, sprinkle salt/herbs/nutmeg/etc, and stir. Add flour as needed until dough can be rolled into logs, cut, fork-pressed, set on floured tray to wait.
For the 1.5 eggs -- if making only one batch, just use two eggs. I use large, not XL eggs, so you might only need one XL egg. You can use Ener-G Egg Replacement powder and make these vegan; mix as directed on box.
Boil until they float, and then sautee in pan with accompaniments. The first time I did this, I sauteed the sweet potato gnocchi brown butter sage sauce with chestnuts, and the parsnip with mustard greens in olive oil (with some onions, scallions, more garlic chives). I've also served the sweet potato gnocchi boiled and then braised in vegetable broth with rainbow chard, which, if you use vegan egg replacer, makes them completely fat-free and vegan and still really lovely.
The parsnip gnocchi could maybe have used a little more flour, if you like them chewy. If you like them soft, leave as-is.
I have also made this with beets. And with potato starch for GF, but they get kind of gelatinous -- potato flakes might have been better.