Turkey Week -- Grape Pie, Cranberry Mold, Mornay Delights

 Grape Pie!
I'd never heard of this until a couple weeks ago.  Originated in New York State where they harvest Concorde grapes to make jelly.  Any grape variety will do, although tough skinned varieties like Muscadines and Concords should be par cooked and peeled.  The skins can then be chopped fine and added back into the filling  for color and flavor.

4 cups (about 2 lbs) halved or sliced Grapes.  I used some wonderful Moon Drop grapes
2/3 cup Sugar
1/2 tsp Cinnamon
1/4 cup Cornstarch
2 TBSP Lemon Juice
Pie Crust -- classic pastry par-cooked, or a premade Graham Cracker crust like I used.

Halve or slice the grapes into fingertip-sized pieces.  In a pan heat together everything except the crust bring to a low boil and cook until the sauce is very thick.

Spoon into the crust and refrigerate at least a few hours before serving.

Cranberry Mold
A Thanksgiving classic I just had to show off because getting mine to un-mold in full detail is a long-shot and this year's was nearly perfect!

1 bag fresh Cranberries
Zest and juice of one Orange
2+ Tbsp frozen OJ Concentrate
1 cup Sugar
1-1/4 cups Water including the fresh orange juice
1 packet unflavored Gelatin

Dissolve the gelatin in a couple tablespoons of water, stirring.  Reserve.

Bring everything else to a simmer/ low boil, and cook for about 15 minutes until the cranberries have mostly popped.  Take it off the fire.    Temper the dissolved gelatin by stirring into it about half a cup of the hot juice.  The add the temped mix into the sauce and stir to combine.  

Ladle the hot sauce into your sprayed/greased mold and let it cool on the counter before refrigerating it overnight.

To un-mold, fill a sink or large pan with enough water to come up to the level of the cranberries in the mold.  Gently lower the mold into the hot water -- be careful not to slop any water onto the set jelly.  Run a thin knife around the edge of the mold and after a minute or two invert the mold onto a serving plate and carefully lift away the the mold.


Cheesy Delights
Nearly everyone loves cheese... and cheese sauce, of course.  This cheese sauce is technically what the French call Mornay --  a basic flour + fat = roux = Béchamel sauce with white cheese melted into it.    I made about two cups and had plenty left over for another use. 

I had this beautiful purple cauliflower I picked up at the Farmer's Market along with some a couple of nice baking potatoes.  Roasted the cauliflower for about 20 minutes @ 400F.  Nuked the giant potato we split for about 10 minutes, and ladled on the Mornay sauce.  Real comfort food!
                                       

Two Veg Pasta
Probably not the Italian name for this dish, but the concept is ultimately Italian.  Two vegetables (zucchini and eggplant) plus shaped pasta, plus sauce....   Dinner for four in easy stages:

8oz box shaped Pasta -- I used Banza(tm) brand Capitelli made from garbanzo flour
Zucchini -- 2 medium or 1 large
Eggplant -- 1 medium -- I used a Globe that I had on hand
Sauce -- 2+ cups -- commercial, or homemade.  I used a 25 oz. can of peeled Italian tomatoes,  plus Italian herbs and spices.

If you're making sauce, start there as it will take longer than the rest.  

While the sauce is cooking, chop the two veg fairly large, so they're ready to sauté.

Cook the pasta to package directions.  Reserve.

In a large or deep skillet, sauté the veg in good olive oil, with your choice of Italian seasoning or mix of herbs and spices.  Although it's called "two veg" the dish will be greatly enhanced if you add some diced red onion and garlic (not a veg of course) to the sauté.

When the veg are nearly done, add the sauce and stir.  Simmer a bit to blend the flavors.  Lastly, add the pasta and fold to combine everything.  

Simmer a couple minutes more then plate with some nice focaccia or garlic bread on the side. 

PS -- take the leftovers, add some sauteed mushrooms and some broth or herbed water and some spinach, and you've got a great Mediterranean style soup.

Mushroom Pies, Salmon Casserole, Balsamic Brussels, Bean & Sweet Potato Burritos, Rustic Galette/Tart

 Mushroom Picnic Pies
Inspired by The Great British Baking Show and Sally having a Mushroom and Ale pie, I got a set of five 5" diameter pans with removeable bottoms.  The perfect tool for making freestanding Picnic Pies, UK style.  Turns out that one pie with a side veg makes a nice dinner for two.  So we had these twice.  Makes two 5" diameter covered pies or four open top 5" diameter pies.

Hot Water Pastry Crust
4+ cups AP Flour
1 stick unsalted Butter or 8 Tbsp Margarine
1 cup water
1 tsp Salt

In a bowl stir together the flour and salt.  In a pan, bring the water to a boil and melt the butter in it.

Make a well in the flour and pour in the water.  Stir together until everything is is evenly moist and the mixture has cooled  to "warm-towel-from-the-dryer".   Flour your pastry surface and knead the dough a few times, then form it into a log.  Cut off one-third to make the tops, wrap it in cling film, and store in the warm pan used to melt the butter -- keep it warm.

Cut the remaining dough in half and roll out into two circles  large enough to cover two baking tins (about 10" for my 5" pans).  Roll the dough out about 1/4" thick. Yep that thick!  I used a dinner plate as a template to cut out my 10" circles... Do what you want.

Prep the times with baking spray or a schmear of butter, then drape the dough disks into the tins and tuck it into the corners.  Trim most of the excess dough from the edge, but leave some for pinching together with the tops.

Fill the pie cases with cooled mixture -- see below

Roll the remaining dough out into two 5" diameter disks, 1/4 thick, and top the pie cases, pinching the edges together to seal.  

Then cut some artistic slits in the top to let the steam out.  Egg-wash the tops if you want (I didn't).  

Bake at 450F for 20-30 minutes until Golden, Brown, and Delicious, and 160F internal temp...

For The Filling
8-12 oz sliced Mushrooms of choice, chopped
2 cloves minced Garlic
1/2 cup diced onion
3/4 cup Frozen Peas (thawed)
4-5 Tablespoons Bistotm original Gravy Crystals

Saute the mushrooms hot and fast, then add the garlic and onion and cook to soften them.  Transfer to a bowl, the fold in the peas.   Stir together 3/4 cup boiling water and the Bisto to make a nice thick gravy and fold it into the mushroom mixture.  Let cool before filling the pie tins.  

Rustic Apple Galette/Tart
I had some dough leftover from the Picnic Pies, so I decided to make dessert.  I chopped a couple small apples and sauteed them a few minutes with some sugar, cinnamon and allspice.

Rolled to pastry out into a rough circle about a foot in diameter, then dumped the sauteed fruit in the middle and gathered up the edges, pinching them together in a sort of bag.  Baked it at 400F about 20 minutes until set and turning golden....

Balsamic Brussels Sprouts
If you love Brussels Sprouts the way we do, you're gonna love these!  Roasted after being dredged in a mix of balsamic vinegar, olive oil, and maple syrup...

• Brussels Sprouts, topped and halved
• Equal Amounts of Balsamic Vinegar or glaze, real Maple Syrup, and Olive oil 
• Dijon Mustard, fresh or dried Thyme, and minced Garlic to taste
• Salt and Pepper if you must

Whisk everything together in a large bowl, then fold in the sprouts and fold to combine. Repeat the folding to ensure everything is coated, while you wait for your oven to come to 400F.  Or set your toaster oven/ air fryer to 400F and 20-25 minutes.  Roast away... 


Salmon Casserole
I first created this dish back in 2017 and it was such a success I thought you needed to see it again.  This dis is simple to make in stages, then assemble and bake.  

1/2 bag frozen Peas

3 Salmon filets

Spice Blend of choice

6  oz sliced Mushrooms

2 cups classic White Sauce

1/2 box shaped Pasta

Shredded cheese and Panko for topping

Dust the salmon filets with your favorite spice blend (I used smoked paprika and Evergladestm).  Broil the filets for 12 minutes, until flake-able, cool sightly and discard the skins.  Allow the fish to cool while you boil up the pasta to package directions for al dente.  Cool the pasta.   

In a large bowl, fold together the pasta, flaked fish, frozen peas and mushrooms. 

Make two cups of a traditional roux using butter, flour and milk.   Pour it into the fish/pasta mix and fold to combine and coat everything.

Turn the mixture out into 9x9 baking dish and pat it flat.  Top with a handful of shredded cheese and then a handful of Panko.  Bake at 450F for 45-60 minutes.  

Bean & Sweet Potato Burritos
Tired of turkey?  These bean and sweet potato burritos will be perfect!

Red, Pinto or Black beans -- your choice -- 2 cans or 2 cups cooked-from-dry-beans
Sweet Potato -- about 2 cups of 1/4" diced
Spices -- Taco or similar seasoning packet, or cumin, chili powder, garlic powder, etc. to taste
Burrito size Flour Tortillas
Shredded Cheese of choice
optional - diced red bell pepper and onion

Cook the sweet potatoes -- either microwave or in a pot with a splash of water -- until just tender.  Combine with the cooked beans and spices (and optional ingredients if using), and cook together a few minutes with a splash of water. 

Mash some of the mixture to make a thick filling.  

Nuke a tortilla for not more than 20 seconds, spoon on about half a cup of filling and some cheese, and roll up burrito-style.  Top with salsa, crema or sour cream and maybe shredded lettuce...

Not my picture... I was hungry and forgot to take a picture of a rolled burrito....

Two Creamy Cheesy Pastas, Cinnamon Raisin Muffins, Soul Cakes, Soup & Bread

 Creamy Cottage Cheesy Pasta
That's right!  Cottage Cheese.  If you're not worried about calories, substitute Ricotta!  A great substitute for calorie-rich Alfredo or bechamel sauce for any pasta dish.

8 oz Pasta of Choice
1-1/2 cups Small Curd Cottage Cheese
3/4 cup Dairy -- milk or plant-based "milk"|
1/4 cup grated Parmesan
Salt & Pepper
Optional -- 1-2 tsp Lemon Juice
1-2 cloves garlic
Chopped Parsley to finish

Cook the pasta to package directions -- I used Barilla brand Red Lentil Rotini.  Reserve about 1/4 cup of the pasta water.  Drain and reserve pasta.

In your food processor combine the cottage cheese, dairy,  salt & pepper, Parmesan and lemon juice if using.  Take it all for a nice long spin to smooth the sauce out. 

Now in a pot, gently saute the garlic in a splash of olive oil, then stir in the sauce.  As the sauce cooks it's going to thin out a bit.  If too thin you may want to use a corn starch slurry to tighten it up a bit. 

When the sauce is heated through, dump the pasta in another pot of nearly boiling water for a minute or to to heat it back up.  Drain and then toss the pasta into the pan of the sauce.  Serve garnished with some chopped parsley...

Half Creamy Tuna Pasta
Here's another variation on the cottage cheese pasta sauce theme.  Why "Half Creamy"?  Look at the quantities:

1/2 box Rotini pasta
1/2 cup Diced Tomatoes with herbs and garlic
1/2 cup Cottage Cheese
1/2 cup Frozen Peas
1/2 can Albacore White Tuna in water, drained.

Start the pasta water.  Cook pasta to package directions.    Meanwhile...
Put the tomatoes & cottage cheese in the food processor and take them for a long spin.  
Transfer tomato/cheese mix to a pot and start heating it to medium.
Add tuna and peas to the sauce pot and keep cooking.

Transfer cooked pasta to a bowl and pour the heated through sauce over.


Cinnamon Raisin Muffins
Super simple.  You may have everything on hand.  I made just a half of the batch below and got 4 nice size muffins.

2 cups Bisquicktm or other Baking & Pancake mix
1 cup Sugar
1 cup Dairy -- milk or plant-based
1/2 cup Raisins
1/2 cup unsweetened Apple Sauce -- or two eggs, beaten
2 tsp Cinnamon

Mix everything together and spoon into silicon muffin/cupcake cups or greased tin.  Bake at 400F for 20 minutes.  

Anglo-Saxon Soul Cakes
Halloween was just the other day, and an interest group I belong to published this modern equivalent quantities for the Soul Cakes which the Anglo-Saxons made for this season...

The tradition of making soul cakes as offerings for the dead dates back to the Middle Ages, but it has a darker past. It started with people making 'Honey Cakes' to appease a pre-Christian Saxon Honey Monster -- a creature with a wicker bee hive for a head who lived in the forest but came out to raid farms where bees were kept to make honey for the family.

To appease the Honey Monster, the people left offerings on their paths. The Soul Cakes of 10th century Hallowmas were a remnant of this tradition, appeasing wandering souls instead of monsters. 150 grams Honey 159 grams Butter/margarine 2 Egg Yolks (save the whites for another recipe) 100 grams Oats -- I used Old Fashioned Rolled Oats 220 grams AP or WW Flour I'll leave the Metric to Imperial measurement conversions as an exercise for you; or use a scale and weigh everything in grams. A half batch makes about 16, 2" diameter 'cakes'. Combine the oats and flour, then add the eggs and butter and use a paddle/spoon to combine things into a dense dough. Form it into a ball and let it rest for about 20 minutes to hydrate the flour and oats. I fancied up the cakes by rolling the dough out 1/4" thick and using a 2" cookie cutter to make everything the same size, instead of patting out lumps of various sizes and thicknesses. I dry-fried them on a non-stick skillet on medium-low for 6-8 minutes per side.

The result is a dense "cookie" (digestive biscuit to my Brit readers). More crumbly than chewie. Next time I might whirrr the oats to make them small er particles. Not particularly sweet, just pleasantly so. The 'flavor' of the honey you use definitely comes through. I used local Black Mangrove flower honey, not a commercial blended honey.

Soup & Bread

Just had to show off this Super Supper -- Hungarian Mushroom Soup and fresh, hot, buttered No-Knead Foccacia Bread.  Recipes here on the Blog of course-- use the search function to find them.