Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends: It's Time! The Pies (and Everything Else) You Can Make Ahead
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Friends, hello! How are you? This week I made a video of Sister Pie's Salted Maple Pie, which is one of my favorite Thanksgiving pies, but which a number of people have had trouble with over the years. Some found the custard separated during the baking; others found the custard to be too much for their 9-inch plate. I've updated the recipe with new photos and, as of this morning, a new video, which I hope will help with the issues, which I think might come down simply to whisking thoroughly at every step and using a 9-inch pie plate that is at least 2-inches deep. It pains me when recipes don't work for people, especially ones I really really love. With pie in mind, one question I get frequently this time of year is: Can I make X pie ahead of time? Last year I discovered that the Salted Maple Pie keeps very well when made in advance: two days after baking, the crust was as crisp as ever. Although I have not tried, I think this pecan pie will keep similarly well because the filling is not especially wet. Due to the nature of its filling, this butternut squash pie and pumpkin pie in general, I think is best served the day it is baked (though please let me know if I am mistaken!) This will be my pie-making schedule this year: Monday: Remove pie dough from freezer and transfer to fridge. Tuesday: Mix all of the pie fillings. Wednesday: Parbake the crusts. Bake the Salted Maple and Pecan Pies. Thurday: Bake the Butternut Squash Pie. A few final reminders:
We're in the home stretch! Or maybe we're at the start?! Regardless, good luck, Friends πͺπͺπͺ β
Review of the WeekβRed Wine Cranberry Sauceββ βοΈβοΈβοΈβοΈβοΈ "I was always a βtake it or leave itβ cranberry sauce person until now! After tasting the first batch, I quickly cooked a second batch. Plus a great use for the port thatβs been sitting in the frig forβ¦yearsβ¦? Delicious-Thank you!" β Von It's Here! Thanksgiving Menu 2024Friends, I've finally updated my Thanksgiving post. You'll find recipes for my favorite stuffings, potatoes, pies, rolls, sauces, and sides in the post, and find a few highlights below. Also here are two Google Docs to help you plan πππ
3 Easy Bread RecipesβNo-Knead Buttermilk Pull-Apart Rollsβ βNo-Knead Dinner Rolls (baked in a muffin pan, no shaping required!)
βLofty Popovers (if you can make pancake batter, you can make these!)
How to Brine and Roast a TurkeyI've updated my How to Brine and Roast a Turkey with new photos and notes π¦π¦π¦π¦
PS: This Javelin Instant-Read thermometer is very reasonably priced and very good: You'll want it when you're testing that bird for doneness! βRoasted Turkey Stock (Wings, Make Ahead)β βHasselback Potato Gratinβ βClassic Bread Stuffingβ βKale & Onion Stuffing β βHow to Make Pie Dough + How to Parbake It ββSimple Salad with Shallot Vinaigrette or this Citrus-Shallot Vinaigretteββ
βButternut Squash Lasagna (A show-stopping vegetarian entree.) βAlice Waters Potato Gratinβ βButternut Squash Pieβ βBourbon Pecan Pie (No Corn Syrup)β French Apple Tart β PS: Perfectly Moist Pumpkin Bread πππ Mashed Potato & Bacon Pizza
In Friday's pizza newsletter, I shared a recipe for a New Haven-style pizza that will make great use of any leftover mashed potatoes you may find yourself
Thank YouThank you to all who have ordered Pizza Night.
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PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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