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.