Ingredients

• 14-18oz Pumpkin*
• 8oz (1 stick) Cream Cheese
• 3/4 Cup Heavy Cream**
• 2 eggs + 2 egg yolks
• 3-4 Tbsp Butter (firm)
• 2/3 Cup Brown Sugar
• Generous Pinch Grated (or Ground) Nutmeg
• Pinch Grated (or Ground) Ginger
• Pinch Salt
• Splash Vanilla
• 1 Pie Crust

Example of "Real Pumpkin"

* Note on Pumpkin: If you’re using fresh pumpkin, consider adding an extra quarter cup of cream, depending on the consistency of the pumpkin meat. IF only canned pumpkin is available, find a brand which consists of pumpkin and nothing but pumpkin. Many brands contain butternut squash, sugars and various spices.

** Note on Cream: Don’t substitute half and half for heavy cream. It’s fat content is too low, and it will produce a burned mess instead of a delicious filling.

Preparation

Pre-heat the oven to 350. Pre-cook the pie crust by lining with aluminum foil and filling with rice. Bake the crust for 5-10 minutes until the foil pulls free. Bake another 5 minutes until the crust is just starting to dry out.

Weight a pie crust with rice while pre-baking.

Mix all of the filling ingredients together in a food processor. I prefer to leave mine a little “chunky”. If you want a very smooth pie, you can process longer, and consider adding a little extra cream.

Fill the pie crust up to the top with filling. Put any extra filling in an oven proof ramekin. Bake for 40-50 minutes until the filling is puffed up, and set. If the top of the filling begins to crack, the pie is on the verge of ruin — take it out immediately.

The Pumpkin Pie ready for the oven.

Note on Convection Ovens: The flow of air in the convection oven causes the top of the pie to puff and rise early, in as little as 20 minutes. I have ruined more than one pie thinking it done when it was only half baked because of this phenomenon. Avoid by either a) baking without the convection turned on or b) checking by pricking the pie with a knife.

Variation: Some people like cinnamon in their pie. They’re probably wrong, but a pinch of cinnamon will not ruin the flavor balance of this pie.

Serving

Serve the pumpkin pie with whipped cream or heavy cream. Bourbon makes an excellent accompaniment.

Extra pie filling baked in an ovenproof dish.

The completed pumpkin pie on a cooling rack

Ingredients:

• 1 3/4 cups Flour.*
• 1/4 Cup Sugar
• 3 1/2 Teaspoons Baking Powder
• 1/8 Teaspoon Salt
• 1/3 Cup Butter, unsalted, cold but not hard
• 1/3 Cup Sour Cream, cold
• 1/2 Cup Cream**, as necessary
• optional 1 Teaspoon Vanilla

* While several types of flour are customary, I prefer white flour from wheat for my scones. In any case, the flour should be well sifted for the best result (and ignore what the package says about “pre-sifted”)
** Especially if fruit is added, the Cream content may need to be modified in order for the dough not to get to wet. Add slowly to avoid a useless mess. Some people (including my mother) like to use buttermilk, although in this case, you may consider 3/4 cup buttermilk and no sour cream.

For the Raspberry and Mint scone:

• 1/3 Cup Raspberrys, washed and drained well
• Splash of “Mint”*
• 2 Tablespoons Milk
• 1 Tablespoon Simple Syrup, or granulated sugar in a pinch

* See the note at the end on Simple Mint Extract.

Preparation:

Pre-heat oven to 400 F (convection oven), 425 F (plain oven). Grease a baking sheet well.

Sift the salt, baking powder, flour and sugar together. With the butter cool (but not hard), cut the butter into the dry ingredients, either via a pastry cutter, knives, or a stand mixer on it’s very lowest settings (preferably using a pastry hook). If you use the mixer, it is important not to over mix, a second or two should do it. The final result should be grain sized lumps of butter in the dry mixture. If you intend to freeze and then bake the scones, and extra tablespoon of butter may be a good idea.

Gently mix in the sour cream and about half the cream. If you are making the scones plain, mix in a teaspoon of vanilla. Add cream until the dough if thick and flaky, but not “rubbery”. If you are adding a fruit or other additive that is quite moist, you may want to add it before you finish adding the cream as the moisture in the additive can make the dough too wet if all of the cream is added. If you are adding a soft fruit (like raspberrys) and using a mixer, you should add them after you remove the dough from the mixer, otherwise you will end up with puree.

Turn the dough out on a surface liberally dusted with flour. Knead 3-5 times until the dough is just coated enough in flour that you can easily handle it. Pat the dough out in to approximately an 8″ round. With a lightly greased knife, cut the round into 8 pieces. Lay the pieces out on the baking sheet and bake for 8-12 minutes, until the tops are a very light golden color. Optionally wash the top lightly with a mixture of 2 tablespoons cream to 1 tablespoon simple syrup (or sugar). If baking in a non-convection oven, turn the baking sheet 3-4 times to avoid hotspots. Cool on a rack and enjoy (if someone doesn’t eat them before they are cool). If freezing, freeze on the baking sheet. From froze, add 3-5 minutes to cooking time.

Mint Raspberry Scones: My favorite scones have a subtle hint of mint accentuated with delicious fresh raspberrys. To make the mint extract, take 2-3 sprigs of fresh mint, minced finely. Put the mint in a suacepan on low heat with approximately 2 tablespoons of sweet white wine (Riesling, for instance). Add a splash of clear alcohol (Everclear, for example) and allow the mixture to warm, but not to boil until the mint is limp and slightly brown. Drain the mixture thoroughly. I add 1-2 teaspoons of this to the recipe when I add the other ingredients. When adding the berries, wait until you have turned the dough out the knead, and then knead the berries in.

Variation: Scones can be made with a wide variety of fruits, spices, and even savories. Popular combinations include, current, currents and cinnamon, lemon and poppyseed and ginger and honey. If you have an interesting alternative, drop it in the comments.

Serving:

If you get very luck the scones won’t all get eaten off the cooling rack. Serve the scones warm with clotted cream and jam, or with butter, or all by themselves. Makes 8 Scones.

Ingredients:

• 2 pounds Shrimp (see note on size), cooked
• 1/2 Pound Scallops, cooked
• 1/2 Pound Crabmeat or Kani
• 1 Large Daikon
• 2-3 Radishes
• 1 Leek
• 2-3 Green Onions
• 8 Large, soft hot dog type rolls (I particularly like sourdough rolls for this recipe)
• 1/4 Cup Plain yogurt
• 1/4 Cup Sour Cream
• optional 1 sprig Cilantro
• 4-6 Springs Mint
• 1/4 Cup Chives, divided
• 1/4 Cup Olive Oil
• 1/4 Cup Butter
• White pepper
• Paprika
• 1/4 Cup Salt plus Salt to taste

I find that the 71-90 count shrimp are the best for this recipe. While “shrimpmeat” can be used, it frequently lacks flavor and texture leaving a “mush” behind. My Tequila and Lime Shrimp recipe can be used to cook both the scallops and the shrimp. In fact, you can toss them in the pan together and save a little time and effort in the preparation. To cool the shrimp and scallop mixture, leave it in the colander after cooking cover liberally in ice. Place it in a sink. The melting ice will gently cool the seafood, without the shock that putting in the freezer would produce.

The best tasting crab is the meat picked off of a single large crab. If you have better things to do with your time, buy pre-picked crabmeat or Kani (crab substitute). I try and avoid canned crab.

Preparation:

There are few dishes for which specific kitchen implements are necessary. The rolls may be made with only one strainer, however, given the number of things that need to be strained / drained / washed it is very helpful to have two or even three strainers.

The perennial problem I have with this dish is moisture: there’s just too much of it. If the seafood mixture is too wet, then the rolls become soggy and un-appetizing. To combat this drain everything throughly. You may press down on objects in the strainer with the back of a cooking spoon to help dry them.

Grate the daikon and radishes. Place in a bowl or strainer with 1/4 cup of salt and set aside. Ideally they should be left in a strainer, but if you only have 1-2 strainers, setting them in a bowl works well also. Slice the leek into thin round. I like to wash my leek again after slicing, as there can sometimes be remnant dirt between the layers. In addition, rinsing in a sieve will “break up” the leek a little. Drain well. Place the leek in a large bowl. Chop up the green onions and place with the bowl with the leek.

Drain the shrimp, scallops and crab well, pressing out extra water with a spoon or spatula. Add to the bowl with the leeks and green onions.

In a small bowl or measuring cup melt the butter and add the olive oil. Stir in 1-2 teaspoons paprika. Split the buns (but don’t break them, you want a single, hinged bun to place the seafood into) and coat lightly with the oil-butter mixture. Lightly toast under a broiler or on the BBQ.

Place the radish and daikon back in a strainer (if you took them out) and rinse throughly but quickly. After rinsing they should not be unduly salty. Drain vigorously. The daikon-radish mixture in particular will require pressure to be applied to get the remnant moisture out. Add to the bowl with the other ingredients.

Mince the chives and divide in two. Place one half in with the seafood and mince the mint (and optionally the cilantro) in with the other half. Set the herb mixture aside.

Add the lime juice and white pepper to the seafood mixture and slowly add sour cream and yogurt, stirring gently, until the seafood mixture is smooth, but not watery. I usually need less than 1/4 cup each for three pounds of seafood. The combination of daikon and shrimp is generally salty enough, although you may need to add a little salt.

To prepare the rolls, generously spoon the mixture into the buns, filling them completely. Garnish liberally with the mint-chive herbs, as this is where a lot of the aromatic flavor is.

Serving:

Serve the the rolls cold with a salad and/or fresh potato chips. Lemonade and beer both go well with the rolls. When serving at a picnic/potluck I usually slice the rolls in half giving me 16 little rolls. I also usually use Kani, as some people are allergic to crab. Slices of lime make a nice garnish. Generally, these rolls can sit for a couple of hours (refrigerated) if the mixture is dry and the buns are well toasted. Goes well with lemonade, limeade or beer. Serves 6-8.

Photos Soon.

Ingredients:

• Shrimp (see note)
• Juice of 1-2 limes (roughly 1/4 cup yield)
• 1/2 Cup beer
• 1/4 Cup Tequila
• 1/4 Cup minced chives
• Olive Oil
• Salt and Pepper to taste
• Dry wasabi to taste (I use about 1/4 teaspoon per pound of shrimp)

Shrimp quantity depends on what you are doing with them. To place over a salad, 1/4 pounds per person is usually sufficient. As an entree, on the other hand, I usually plan for at least 1/2 pounds per person. The size of the shrimp and whether they are cleaned will also effect how much you need to start with. For extremely large and small recipes the quantity of liquid should be scaled accordingly.

Preparation:

Peel and de-vein the shrimp, if necessary, and rinse throughly. Season the shrimp with salt, pepper and wasabi.

In a large sauté pan warm 1-2 teaspoons of olive oil. When the pan is hot (water flicked from the fingers should sizzle and pop) toss in the shrimp. Stir vigorously with a wooden spatula for 15-30 seconds and then add the liquid. It is not necessary to have the liquid in a single container, but it may be difficult to measure and pour from separate containers while stirring the shrimp.

Reduce the heat to a low simmer and cook stirring occasionally until the shrimp are cooked through and pink. For 71-90 count “medium” shrimp this takes less than 5 minutes. When the shrimp are about 1 minute from done add the chives and stir them in.

Drain (but do not rinse) the shrimp in a colander. Some recipes may call for the stock. It can be used, although the presence of beer and tequila makes it a fairly “strong” stock and it should probably be thinned before use.

Serving:

Serve the shrimp hot or cold with a variety of side dishes. The shrimp are particularly tasty placed on a Caesar Salad or used as the base for some other recipe which calls for cooked shrimp. Servings depend on quantity of shrimp used.

Ingredients:

• 4 Cups Bread, cut into 1/4″ to 1/2″ cubes
• 2-3 hearts of romaine lettuce
• 1/2 Cup Olive Oil, divided
• optional3 Cloves Garlic or 1 Shallot or 1 Leek
• 1 Teaspoon mustard, dry or prepared
• 1/4 – 1/2 Teaspoon Wasabi, dry or prepared
• Juice of 1 large lemon
• Juice of 1 lime
• 1 large egg
• 2-3 Ice Cubes
• Salt and Pepper to taste
• Tabasco Sauce (or similar) to taste
• optional 1 can Anchovies or 1/2 teaspoon anchovie paste
• 1/4 Cup Parmesan Cheese, grated of shaved.

Preparation:

Pour 1/4 cup of Olive Oil into a large skillet. Season with either several slices of garlic, shallot or leek. When the oil is hot (small bubbles will form along the edge of the garlic/shallot/leek), toss in the bread cubes. Season with pepper. Sauté the croûtons until slightly crispy and a light golden-brown color. To drain the croûtons, place a heavy paper bag (like those from the grocery store) folded flat on the counter and place 2-3 sheets of paper towel on top. Dump the croûtons out onto the blotting surface and blot with another piece of paper towel. Set croûtons aside.

For the dressing, in a blender combine the remaining olive oil, egg, lemon and lime juice, ice cubes, wasabi, mustard, several shakes of tobacco, salt and pepper. If you are going to add anchovie, put it in, although I prefer my sauce without. Place either 1 clove of garlic, or roughly 1 Tablespoon of chopped shallot or leek in the sauce. If you are concerned about salmonella, you may coddle the egg (boil it) for 60 seconds before adding it. Blend the sauce on high until the ice cubes emulsify in the oil. This can take as much as 5 minutes with a lower power blender.

To prepare the salad, wash the lettuce and chop it into bite sized chunks. In a large wooden bowl, rub 1 teaspoon of salt into the wood with the garlic/shallot/leek. Put the lettuce in the bowl and add the dressing slowly, tossing the salad gently until the lettuce is coated, but not soggy. Add the majority of the croûtons and cheese, reserving a little to garnish and toss gently. Finally, garnish with the remaining croûtons and cheese.

Variation: It has been widely suggested that instead of tossing the cut up leaves with the dressing, the spears of romaine should arranged on a plate and croûtons, cheese and dressing placed on top. While this can be a nice effect, it is impractical for “summer dining” and picnics. For a main course you can add grilled chicken or shrimp.

Serving:

Serve the salad cold. If you add meat, it should generally be placed on top and not tossed in. Caesar Salad is a great picnic dish, although bringing the dressing in a separate container and tossing just before eating will help keep the lettuce crisp. Serves 6.

Pictures Soon

Updated: New Pictures!

Ingredients:

• 1 Cup Sugar
• 1/2 Cup Flower
• 1/4 Teaspoon Salt
• 1 Stick (1/4 Cup) Butter Melted but not hot
• 2 Large Eggs, slightly beaten
• 3 Tablespoons Bourbon
• 1 Tablespoon Honey
• 1 Tablespoon Jelly (Grape works well)
• 1 Teaspoon Vanilla
• 1 Cup Chocolate (Chips of Chunks)
• 1 Cup Pecans*
• 1 9″ Pie Crust, Unbaked

* Note on Pecans: Time permitting, gently toast the pecans in the pre-heated oven for 3-5 minutes, until they begin to emit a deep nutty aroma.

Preparation:

Pre-heat oven to 400 degrees. In a small bowl combine 1 Tablespoon Bourbon, Honey and Jelly. Mix well with a whisk or fork until you have a thin paste or spread. Spread evenly over the pie crust. Perforate the bottom of the pie crust lightly with a fork and pre bake the crust for 7-10 minutes.

While the crust is baking, combine Sugar, Flour, Salt, Butter, Eggs, Bourbon and Vanilla and mix well. Gently stir in the Chocolate and Pecans.

After taking the pie crust out of the oven, reset to 350 degrees. Allow the pie crust to cool slightly. Pour the filling into the pie crust. You may smooth the top with a spatula to help remove bubbles from the filling. Bake in a 350 degree until puffed and firm, with a solid golden brown top, about 45-50 minutes.

The Kentucky Derby Pie just before being put into the shell.

Note on Convection Ovens: The flow of air in the convection oven causes the top of the pie to puff and rise early, in as little as 20 minutes. I have ruined more than one pie thinking it done when it was only half baked because of this phenomenon. Avoid by either a) baking without the convection turned on or b) checking by pricking the pie with a knife.

Variation: Some people substitute rum for bourbon and/or walnuts for pecans. Any combination of these gives a good pie.

Serving:

Serve the Kentucky Derby Pie warm with a glass of cold milk or a Bourbon neat. Serves 8.

The completed Kentucky Derby Pie