Friday, November 16, 2007

Pumpkin Pie and Cranberry Sauce, oh my!

Thanksgiving is just around the corner (next week to be exact), girl is your fork ready for you to get your grub on?

The thought of cooking can be overwhelming this time of year. It is easy to opt for making the same ‘ole thing you make during the holidays…year after year.

Well, I have two scrumptious recipes that are a sure hit for any Thanksgiving feast. One recipe is for a low-fat pumpkin pie. No one will know it is low-fat, cause it is packed with flavor. The other recipe is for a cranberry sauce that is out of this world. The sauce has port and shallots in it, so it is rich and bold.

Work your magic in the kitchen girlfriend!

Low-fat Pumpkin Pie

2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, ground
1 pinch cloves, ground
1 ½ cups canned pumpkin
1 ½ cups evaporated skim milk
3 egg whites, slightly beaten
1 teaspoon vanilla extract
½ cup orange juice
9 inches graham cracker crust

Preheat oven to 450F. In a large bowl, combine sugar, cinnamon, nutmeg, cloves, and pumpkin and stir well. Add vanilla, evaporated milk, and egg whites. Beat with an electric mixer until smooth. Fold in orange juice. Pour into unbaked pie shell bake for 10 minutes. Reduce heat to 325F and bake for 45 minutes. Take out of the oven and cool. Serve alone or with fresh low fat/non fat whipped cream.

Cranberry Sauce w/ Port and Roasted Shallots

18 large shallots, peeled, quartered lengthwise through root end
1 tablespoon extra virgin olive oil
5 teaspoons minced fresh thyme
5 tablespoons balsamic vinegar
1 2/3 cups ruby Port
1/3 cup (packed) golden brown sugar
1 12-ounce bag cranberries
1/4 cup dried currants

Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
Bring Port, brown sugar, and 4 tablespoons vinegar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes. Mix in 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.


1 comment:

Bettina said...

Oh yummie! Thanks! Port and Roasted Shallots! Girrrl!