Green Beans w/ Maple Pecan Butter

2 1/2 lbs fresh green beans

1tsp canola oil
1/2 c pecan halves

1 c butter, softened
1/4 c maple syrup

4 tbsp canola oil

2 tsp coarse salt
1 tbsp ground pepper

• in batches, cook the green beans about 3-4 minutes in boiling salted water
• cool beans with cold water to prevent further cooking. Set aside.

• toast pecans with tsp oil, about 3-4 minutes. Remove from heat.

• Whip butter with syrup.
• Mix in pecans.

• Just before meal is ready to go, saute beans with oil until hot. Mix with maple-pecan butter. S&P to serve.

Chiffon Pumpkin Pie

The recipe for this was found at Simply Recipes. I changed it up just a bit. It is very heavy on pumpkin flavour.

1 small (pie / sugar) pumpkin
pumpkin-pecan butter (optional, available from Williams-Sonoma)

2 c crushed gingersnaps
1/3 c sugar
1/4 tsp ground ginger
6 tbsp butter, melted

1 envelope gelatin
1/2 c brown sugar
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinammon
1/2 c milk
3 egg yolks
2 tbsp - 1/2 c rum

3 egg whites
1/4 c sugar

1 c heavy cream


• preheat oven to 325
• cut top off of pumpkin and place face down on a baking sheet.
• place in oven for about 40 minutes, until flesh is soft.
• Let cool slightly, then scoop softened flesh out with a spoon.
• blend in food processor to form puree. You want about 1 3/4 c. I was a little short so bulked it up with pumpkin pecan butter.
(Feel free to skip this and just buy canned puree.)

• crush gingersnaps in food processor.
• mix in sugar, ginger and butter and pulse until coarse meal.
• press into ungreased 9" springform pan, with sides about 1 - 1 1/2"
• bake for 8-15 minutes
• let cool completely

• in heavy saucepan, mix together gelatin, sugar, spices, milk and egg yolks over medium heat, stirring constantly
• let mixture thicken without boiling over
• remove and let cool and thicken further
• stir in pumpkin puree and rum
• refridgerate until thick (able to form into mounds), stirring frequently

• beat together whites and sugar until stiff peaks form
• fold into thickened pumpkin puree
• spoon into cooled pie crust. Refridgerate for several hours.

• whip cream to garnish and dust with excess gingersnap crumbs


(The pie is light but heavy on flavour. May turn off those who aren't too into pumpkin pie. But who is, really?)

Monday, October 7, 2007
My First Thanksgiving Dinner
(with Jeannette, Craig, Geoff, Mat, Ben, Francine and Derek, who missed the pie)

Plum Crumble

Jillian turned me on to this a few years ago while I was out visiting. It's made its round repeatedly. Very, very tasty and super easy.

4 tbsp brown sugar
3 tbsp flour
1/2 tsp cinnamon
1/2 tsp ground ginger
4 heaping tbsp finely chopped candied ginger

5 medium plums / 10 smallish plums, cut in half and pitted

1 1/2 c sugar
2 tsp baking powder
2 c flour
1 tsp cinnamon
1/2 tsp salt
2 eggs, beaten

3/4 c butter, melted


• Preheat oven to 375.

• Mix together brown sugar through candied ginger.
• Coat plums in sugar-ginger mixture, being sure to pack the pit hollow with filling on each.
• Arrange skin side up in ungreased 8 or 9" square baking dish. You want to have enough plums to fill the dish.
• Pour and excess ginger-sugar over top plums.

• Combine remaining dry ingredients in a medium bowl.
• Stir in egg. Use your hands to rub together into little particles.
• Sprinkle over plums.
• Drizzle crumble with melted butter.

• Bake 30 to 35 minutes, until top is browned and plums are softened.
• Let cool slightly. Serve with vanilaa ice cream, if so desired.


(The candied ginger is what really gives this kick. Add more if you're brave.)

Sunday, October 7, 2007
My First Thanksgiving Dinner
(with Jeannette, Craig, Geoff, Mat, Ben, Francine and Derek)