Wednesday, December 2, 2009

373: thanks and giving

Our Thanksgiving recipes (all from Cooking Light, with the exception of the pie):

- for the bird: classic roast turkey and giblet gravy
- for the veggies: roasted Brussels sprouts and apples, green beans (meant to make haricots verts without warm bacon vinaigrette), sauteed carrots with sage, cranberry, apple, + walnut sauce, and sweet potato and butternut gratin
- for the pie:

Bumble Berry Pie
- 1 cup blueberries
- 1 cup blackberries
- 1 cup strawberries
- 1 cup raspberries
- 1 cup sugar *
- 5 tablespoons flour
- 2 tablespoons corn starch
- 1/2 teaspoon cinnamon

Preheat oven to 375.
Line a 10-inch pie pan with crust. Combine the sugar, flour, corn starch, and cinnamon and mix well. Lightly mix in the fresh fruit and pour into the pie shell. Dot with butter and cover with a top crust. Prick the crust and sprinkle with sugar. Bake at 375 for 35 minutes in a convection oven or 40 minutes in a regular oven.

from Betty's Pies: Favorite Recipes from Betty's Pies in Duluth, Minnesota

* Recipe note: I used organic cane sugar, which smells so very strongly of molasses, and, consequently, tastes like molasses. Yum.

PS: Cooking Light gives a few recipes for the vegetarian.

1 comment:

KeLL said...

Make me that pie! Now! It looks delicious...mmmmmmm