My last Christmas gift guide of 2017 went live at jordoncooper.com today. You can find it here and hopefully it helps you find some great gifts for those that love food and love to cook.
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
- 1 can (398 mL) pure pumpkin puree
- 3/4 cup (175 mL) firmly packed brown sugar
- 1 1/2 cups (375 mL) 35% cream, divided
- 2 eggs, beaten
- 3 tbsp (45 mL) maple syrup, divided
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground nutmeg
- pinch salt
- 1/3 cup (75 mL) toasted pecans (optional)
- To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling.
- Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely.
- Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely.
- To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).
Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.
As is tradition, I hacked into Jordon’s blog and posted the Christmas and Holiday Gift Guide for the Men in Your Life. Take a look and start your Christmas shopping done early. I’ll be back with another gift guide for the hostess and foodie in your life.
- Turn your oven to broil.
- Steam the potatoes according to the package directions.
- Spray a baking sheet with non-stick cooking spray.
- In a small mixing bowl combine the olive oil, salt, pepper and the minced garlic.
- Once the potatoes are done steaming place them on the baking sheet. Using a potato masher or the back or a spoon gently press the potatoes until flat.
- Using a spoon drizzle the olive oil mixture of the potatoes. Broil for 8-10 minutes, or until the potatoes are crispy.
- Remove from the oven and sprinkle the gouda cheese on the potatoes. Return to the oven for 2 minutes, or until the cheese melts.
- Garnish with fresh parsley and enjoy!
You can use any cheese you like for these potatoes-try sharp cheddar or mozzarella.