Saturday, November 24, 2012

Thanksgiving Marathon!

Sorry I haven't posted since Monday folks-- but I've been so busy eating/cooking, I haven't had a free hand to type. We've cooked up loads of dishes (some successsful, some less so) and have eaten SO much more, it's hard to know where to start. First off, let me say:

Happy Thanksgiving Everyone! 

Second: I think I'll cut straight to John's crowning achievement of the weekend; a truly scrumptious Nutmeg-Maple Cream Pie. This wasn't a one-step-easy-cookin' kind of pie, but it was well worth the effort in the long run. We were turned onto the Smitten Kitchen website by a friend, and once John saw the enchanting photograph of the Nutmeg-Maple Cream Pie, he was sold. I mean look at that photo! Could you resist?

I think not.

Nutmeg-Maple Cream Pie

3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch tart shell

1. Par-bake pie crust: Preheat oven to 350°F. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.
2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

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