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Pumpkin Maple Pie Supreme

Reviewed: Dec. 9, 2012
I have made this pie 4 times this year. It has now replaced my traditional pumpkin pie recipe that I was making for more than 10 years. If you expect strong maple flavor, you will be disappointed. The maple syrup simply replaces sugar as the sweetener, but conveys a smooth texture that I find pleasing. Alterations - I increased the amount of allspice to 1/4 teaspoon, and decreased the amount of brown sugar to 1/3 cup (the full amount of sugar suggested in the recipe along with 1/2 cup of maple syrup would yield an overly sweet pie. I received comments at Thanksgiving that the pie was still a little on the sweet side). When I process pumpkin, I usually use a neck pumpkin (looks like an overgrown butternut squash - widely available in central Pennsylvania, but I don't know how prolific they are in other areas). I cut the pumpkin in half lengthwise, remove the seeds (bake these with butter and salt for a nice snack) and place it on a foil lined baking sheet, tent with another sheet of foil, and bake for 350 for 1.5 hours. I remove the top sheet of foil and allow the pumkin halves to cool and scrape the pulp into a food processor to puree (I find working with the half pumpkins makes this step easy. I then place the pureed pumpkin in cheesecloth in a container with a strainer bottom and place the purred pumpkin in the fridge for 3 days draining when liquid accumulates. I find draining the pureed pumpkin yields a stronger flavor and better pie texture.
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Pumpkin Maple Pie Supreme

Reviewed: Dec. 9, 2012
I have made this pie 4 times this year. It has now replaced my traditional pumpkin pie recipe that I was making for more than 10 years. If you expect strong maple flavor, you will be disappointed. The maple syrup simply replaces sugar as the sweetener, but conveys a smooth texture that I find pleasing. Alterations - I increased the amount of allspice to 1/4 teaspoon, and decreased the amount of brown sugar to 1/3 cup (the full amount of sugar suggested in the recipe along with 1/2 cup of maple syrup would yield an overly sweet pie. I received comments at Thanksgiving that the pie was still a little on the sweet side). When I process pumpkin, I usually use a neck pumpkin (looks like an overgrown butternut squash - widely available in central Pennsylvania, but I don't know how prolific they are in other areas). I cut the pumpkin in half lengthwise, remove the seeds (bake these with butter and salt for a nice snack) and place it on a foil lined baking sheet, tent with another sheet of foil, and bake for 350 for 1.5 hours. I remove the top sheet of foil and allow the pumkin halves to cool and scrape the pulp into a food processor to puree (I find working with the half pumpkins makes this step easy. I then place the pureed pumpkin in cheesecloth in a container with a strainer bottom and place the purred pumpkin in the fridge for 3 days draining when liquid accumulates. I find draining the pureed pumpkin yields a stronger flavor and better pie texture.
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Restaurant-Style French Onion Soup

Reviewed: Dec. 28, 2014
I used 6 large onions - 3 red and 3 yellow and omitted the wine because I used homemade beef stock with red wine as an ingredient. The cooking times for the onions was longer - nearly 1 hour 15 minutes. With onion soup, I think it is more important to pay attention to the onions than to monitor time (look for carmelization in the first stage, and boil off most of the liquid during the second stage). I also omitted the flour because the stock did not require a thickening agent. I used about 1/2 cup of sherry to deglaze Very good, but I highly recommend making beef stock.
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