RECIPE BOX: Tips and tricks for Thanksgiving
When prepping for a holiday feast, just like any major project, having a toolkit by your side will be the start of a smooth sailing dinner. Things won’t go as planned, that’s a given, but thanks to your prep, you’ll be ahead of the game.
If you make gravy earlier in the day, keep it warm in a coffee thermos. When it’s time to dress your mashed potatoes, the gravy will be ready to pour, still hot. The best way to free up stove top burners is to prepare mashed potatoes first thing and set aside in a Crockpot. Add a little heavy cream and spoon in some butter to keep your spuds smooth and silky. Stir every few hours, and your mashed potatoes will be out of sight, out of mind, until serving time. Placing the turkey on a rack allows for heat to flow evenly under the bird while baking.
Once your cooking begins and you find you are without a rack, grab the box of foil. Tear off sheets of aluminum foil and crumple up, rolling into ropes and coil in the bottom of your pan. This will act as a homemade rack and invite the heat to circulate. If your bird is a little overbaked and on the dry side, go ahead and line a platter with slices of meat. Microwave chicken broth and drizzle the platter of poultry with it to revive right before it heads to the dinner table. This is helpful for moisturizing and adding a splash of flavor as well.
When more refrigerator space is required during holiday cooking, set up a makeshift fridge in the garage. Using a cooler and ice, place your unused items from your fridge into the cooler to make room for that day's needs. Dressing bottles, pickles, and condiments will hold up nicely for a day in the cooler and give you more workspace in your kitchen.
When prepping pie crust for a filling, it often wants to puff up and lift itself off the bottom of the pie plate. A trick, one of my favorites, is to top the crust with foil and add pie weights. If you don’t bake regularly, you likely don’t have pie weights. There is no need to spend a penny more; just use your loose change as weights. Pile coins on top of the foil-lined crust. Let your money work for you. The change will keep your crust from puffing up and leave a smooth foundation to pour the filling in the shell when the time comes.
All of these tips just might do the trick to assist in your holiday cooking. Of course, you can plan and prep for the perfect day, but fate will have its way. When my in-laws were first married, they insisted on hosting both sides of their families for their first Thanksgiving as newlyweds. All of the dishes were prepared to perfection. My mother-in-law set her pumpkin pies out to cool on the eve of Thanksgiving. When she woke early to begin baking the turkey, she realized her pies had little parakeet footprints across them. At some point in the night, her feathered friend had gotten loose and wanted a piece of the pie. The little incident marked their first Thanksgiving and left footprints on their hearts.
I am including a delicious pumpkin pie bar recipe. Cut in squares, arranged on a platter, and topped with whipped cream, the bars set the tone for the table. Happy Thanksgiving, everyone!
Contact Ashley at ashley@tippgazette.com
Pumpkin Pie Bars
INGREDIENTS
Shortbread Crust
1 cup all-purpose flour
1/3 cup powdered sugar
1/4 tsp salt
1/2 cup salted butter, softened
Pumpkin Pie Filling
1 15oz. can pumpkin purée
1 12oz. can evaporated milk
3/4 cup granulated sugar
1.5 tsp pumpkin pie spice
1/2 tsp salt
2 large eggs, lightly beaten
INSTRUCTIONS
Preheat the oven to 350°F. In a large bowl add the flour, powdered sugar, salt, and softened butter for the shortbread crust. Mix the ingredients together with a fork or spatula until they are well combined. The mixture should look slightly crumbly.
Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.
Transfer the baking dish to the oven and bake the crust for 15 minutes or just until the crust is lightly golden.
While the crust is baking, begin to make the filling. In another large bowl add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, and beaten eggs.
Blend with a hand mixer or whisk the pie filling ingredients together until smooth.
When the crust is finished baking, pour the pumpkin pie filling into the baking dish on top of the crust, then transfer it back to the oven and bake for 50-55 minutes, or until the filling is set and the center jiggles just slightly when you shake the baking dish.
Remove the baking dish from the oven and allow the pie bars to cool for about 30 minutes, then transfer the dish to the refrigerator to chill completely for at least 2 hours.
Once the pumpkin pie bars are completely chilled, remove them from the baking dish and slice into 9 bars. Top with some fresh whipped cream (optional) and enjoy!