The Day after Thanksgiving

Somehow I managed to wake up hungry the day after Thanksgiving. Even with a fridge full of leftovers, I still felt the need for a breakfast food so naturally I made zucchini muffins (there is still one more giant zucchini from my garden). Then I had a slice of chocolate pie because I didn’t get to fully appreciate it at the end giant meal that was Thanksgiving dinner. Then a slice pumpkin pie. Then I was stuffed again for the rest of the day.

It took all day to muster the energy for a run in the waning afternoon light (approximately 3:30 in Maine). I headed out for a brisk jaunt through the woods in the nearby park, the newly frozen ground crunching underfoot. Fueled by what must have been the average 5,000 calorie Thanksgiving dinner I kept adding just one more loop until 3 to 4 miles quickly turned into 6.5 miles. I had to work up an appetite for leftovers!

The Thanksgiving Day Menu (recipes to follow)…

Breakfast:
Popovers

Appetizer:
Nachos with Homemade Salsa and Guacamole

Dinner:
Apple Pablano Turkey
Delicata Squash and Coconut Soup
Bacon Sage Sweet Potatoes
Cranberry Sauce with Pecans
Apple and Sausage Stuffing
Sautéed Brussels Sprouts
Salad
Dinner Rolls

Dessert:
Chocolate Pie with Gingersnap Crust
Pumpkin Pie

As American as Apple Pie…

Remember that apple pie I baked the night before the Maine Marathon – the one that served as my post-marathon reward? Finally, I give you the recipe! Apples have overwhelmed my yard and my life for the past couple months, and I am sure several more pies are in my near future. I grew up on apple pie with a crumb topping but have been converted to the traditional double crust version.

Use firm apples that will not lose its structure during baking, such as Granny Smith or Cortland. Mix a few apple varieties for a more complex flavor. Next apple challenge: freezing a whole unbaked pie for enjoyment long after the last apple has fallen from the tree. They do it in stores, so why not at home?

Makes a 9-inch pie
Active Time: 1 hour, Total Time: 2 hours
Oven Temp: 425°F

 1 recipe Pastry Dough, double crust

 6-7 apples (approx 3 lbs)

1 tbsp lemon juice
⅔ c firmly packed brown sugar
3 tbsp flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
dash of cloves
1 tsp vanilla

1 tbsp butter
1 egg

Prepare pastry dough. While dough is chilling, prepare pie filling. Preheat oven to 425°F.

Maine Blueberry Pie

The pie was almost gone by the time I remembered to take a picture!

August is blueberry season in Maine, and blueberry pie is a symbol of summer around here. Blueberries for Sal anyone? Of course, I went high bush blueberry picking which may seem appalling to those not “from away.” I know low bush blueberries are the Maine thing, but these were still grown in Maine and they’re just so big, sweet, and juicy! The hardest thing about baking any fruit pie: letting the pie cool long enough for the filling to set before digging in. The apple is a tip from America’s Test Kitchen – pectin in the apple, particularly the peel, helps thicken the pie.

Makes a 9-inch pie
Active Time: 1 hour, Total Time: 2 hours
Oven Temp: 400°F

1 recipe Pastry Dough, double crust

5 c fresh blueberries
1 granny smith apple
¾ c sugar
1 tbps lemon juice
3 tbsp corn starch
½ tsp ground cinnamon
½ tsp ground nutmeg

1 tbsp butter
1 egg

Pastry Dough

Is there anything better than a delicious homemade pie with a wonderfully flakey crust? I think pie is one of my favorite foods – sweet pies, preferably fruit. It’s outlandish when I meet someone who makes the statement, “I don’t like pie.” Really, not a single type of pie? Unless it’s an issue with the whole concept of filling in a pastry shell, I find that hard to believe since there are so many varieties, with sweet and savory just scratching the surface. That must rule out tarts and turnovers as well…

Here is my ever-evolving recipe for pastry dough. I have tweaked it over the years as I get new ideas. Currently I am experimenting with a tip from America’s Test Kitchen: part water and part vodka (omitted for now pending perfection). The theory is you can use more liquid to make the dough easier to work and the alcohol evaporates in the oven leaving a flakey crust.

Makes a 9-inch single or double crust
Active Time: 30 min, Chill: 30 min

9-inch Single Crust:

1½ c flour
1 tbsp sugar
½ tsp salt
¼ c vegetable shortening
¼ c cold unsalted butter
4 to 5 tbsp cold water

Chicken Pot Pie

Welcome to New England! It seems fitting that my first post from my new home, Portland, Maine, should be a New England staple. Actually, this is the first chicken pot pie I have ever made. I grew up on chicken and biscuits, an alternate to the classic pie form and my go-to comfort meal. I figured, how hard can it be? I make a very tasty pie pastry and the filling is the same. The result: a flakey crust surrounding the rich creamy filling.

A few tips: after cooking the chicken, do not clean the pan – the browned bits that remain will serve as the base for the sauce. In a pinch, you can forego making your own sauce: simply skip the flour and substitute one can cream of chicken soup for the milk; add water to reach desired creaminess.

Serves 3 to 4
Active Time: 1 hour, Total Time: 1 hour 20 min
Oven Temp: 450°F

1 recipe Pastry Dough, double crust

¾ lb boneless chicken breasts
1 tbsp vegetable oil

½ small onion
2 garlic cloves
1 tbsp butter
2 tbsp flour
1¼ c milk
½ c water
1 tsp dried rosemary
1 tsp dried oregano
½ tsp dried thyme
1 large carrot
1 celery stock
¾ c frozen peas
salt & pepper to taste