WELCOME TO BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....
THE NEW
THANKSGIVING TABLE
An American Celebration of
Family, Friends and Food
BY DIANE MORGAN
PHOTOGRAPHS BY LEIGH BEISCH
ABOUT THE COOKBOOK:
Thanksgiving is the favorite holiday of millions of Americans. And with so many diverse regions across the United States, it's no surprise to find that the Thanksgiving menu changes significantly from New England to the Pacific Northwest. This is the quintessential cookbook for our national day of thanks, capturing this diversity with creative recipes for the perfect dinner and providing the key to a stress-free occasion with author Diane Morgan's indispensable do-ahead tips. Including appetizers, soups, salads, main courses, stuffings, casseroles, biscuits, side dishes, desserts, and even leftovers, it contains everything the busy cook needs to celebrate this most festive and food-centered of holidays!
ABOUT THE AUTHOR:
Diane Morgan is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of sixteen cookbooks including Skinny Dips, The Christmas Table, The New Thanksgiving Table, Grill Every Day, Salmon, Pizza, Delicious Dips, The Thanksgiving Table, Midnight Munchies, Cooking For The Week, The Basic Gourmet, The Basic Gourmet Entertains, and Dressed To Grill: Savvy Recipes for Girls who Play with Fire, all from Chronicle Books. In addition, Diane has a new cookbook, Gifts Cooks Love, written in conjunction with Sur La Table and published by Andrews McMeel.
She has been involved in the world of food for more than 25 years. She spent six years in Chicago as a caterer and chef for an executive dining room. Leaving behind Chicago’s blustery, frigid winters, Diane moved to the Pacific Northwest, settling in Portland, Oregon. Her focus shifted to teaching cooking classes and pursuing a career in food writing. Her first cookbook, Entertaining People: Menus from a Pacific Northwest Cooking School won an IACP/Seagrams cookbook award and was followed by Very Entertaining: Menus for Special Occasions.
Diane’s holiday cookbook, The Christmas Table, was featured in the December 2008 issue of Oprah’s “O” magazine with six-pages of glorious photographs highlighting food gifts from the kitchen, all created by Diane. In December 2009, Better Homes & Gardens featured six recipes from The Christmas Table in a beautifully illustrated article. Her decadent recipe for Hot Chocolate Fudge Cakes was on the cover of December 2008’s issue of Cooking Light
Diane has been a regular contributor to the Los Angeles Times food section and has written for Bon Appétit, Fine Cooking, Cooking Light, The Oregonian, Northwest Palate, and Edible Portland. She has appeared on the Today Show, ABC World News Now, CBS Early Show, The Food Network, Smart Solutions on HGTV, Seasonings on PBS, and Good Day Oregon. In addition, for the past two years, Diane has consulted on the core menu, promotional seasonal menus and recipes for a Northwest chain of family dining restaurants.
She has been involved in the world of food for more than 25 years. She spent six years in Chicago as a caterer and chef for an executive dining room. Leaving behind Chicago’s blustery, frigid winters, Diane moved to the Pacific Northwest, settling in Portland, Oregon. Her focus shifted to teaching cooking classes and pursuing a career in food writing. Her first cookbook, Entertaining People: Menus from a Pacific Northwest Cooking School won an IACP/Seagrams cookbook award and was followed by Very Entertaining: Menus for Special Occasions.
Diane’s holiday cookbook, The Christmas Table, was featured in the December 2008 issue of Oprah’s “O” magazine with six-pages of glorious photographs highlighting food gifts from the kitchen, all created by Diane. In December 2009, Better Homes & Gardens featured six recipes from The Christmas Table in a beautifully illustrated article. Her decadent recipe for Hot Chocolate Fudge Cakes was on the cover of December 2008’s issue of Cooking Light
Diane has been a regular contributor to the Los Angeles Times food section and has written for Bon Appétit, Fine Cooking, Cooking Light, The Oregonian, Northwest Palate, and Edible Portland. She has appeared on the Today Show, ABC World News Now, CBS Early Show, The Food Network, Smart Solutions on HGTV, Seasonings on PBS, and Good Day Oregon. In addition, for the past two years, Diane has consulted on the core menu, promotional seasonal menus and recipes for a Northwest chain of family dining restaurants.
RECIPES:
with Pecan Pastry Crust
Pumpkin pie has been around since the Pilgrims’ second Thanksgiving in 1623, and there has been stiff competition out there ever since for the best pumpkin pie recipe. I have baked and sampled many, and this version is my favorite because of the delightful interplay between the smooth custard filling and the nutty flavor and crunch of the crust. You can’t go wrong if you serve this pumpkin pie with rum or maple-flavored whipped cream or simply vanilla ice cream.
Pie Crust
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted, then finely ground
1 teaspoon kosher or sea salt
1 tablespoon sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
1/2 cup pecans, toasted, then finely ground
1 teaspoon kosher or sea salt
1 tablespoon sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
Filling
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin purée
7 large eggs, lightly beaten
2/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy (whipping) cream
2 tablespoons milk
Sugar for sprinkling
7 large eggs, lightly beaten
2/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy (whipping) cream
2 tablespoons milk
Sugar for sprinkling
Topping
1 cup heavy (whipping) cream
2 tablespoons confectioners’ sugar
2 tablespoons dark rum or 1 tablespoon pure maple syrup
2 tablespoons confectioners’ sugar
2 tablespoons dark rum or 1 tablespoon pure maple syrup
To make the crust, combine the flour, pecans, salt, and sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until a ball of dough begins to form. Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have two 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place. Trim the excess dough by running a knife around the edge of the pan. Set it aside, leaving it rolled out. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the decorative edge pieces.
Use a 1 1/4-inch decorative cookie cutter (such as a leaf, daisy, or star shape) to make cutouts from the dough trimmings. Reroll the scraps to make more cutouts. You should have about 30 to 35 dough shapes per pie. Place in a single layer on a nonstick baking sheet and refrigerate.
To make the filling, in a large bowl, combine the pumpkin, eggs, molasses, sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, position a rack in the center of the oven and preheat to 350°F. Divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Overlap the decorative cutouts around the edge of the pastry, pressing gently. There should be enough to circle each pan. Brush with milk and sprinkle with sugar. Bake the pies until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken, about 40 minutes. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar, for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile, make the topping: In a medium bowl, combine the cream, confectioners’ sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream, and serve.
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have two 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place. Trim the excess dough by running a knife around the edge of the pan. Set it aside, leaving it rolled out. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the decorative edge pieces.
Use a 1 1/4-inch decorative cookie cutter (such as a leaf, daisy, or star shape) to make cutouts from the dough trimmings. Reroll the scraps to make more cutouts. You should have about 30 to 35 dough shapes per pie. Place in a single layer on a nonstick baking sheet and refrigerate.
To make the filling, in a large bowl, combine the pumpkin, eggs, molasses, sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, position a rack in the center of the oven and preheat to 350°F. Divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Overlap the decorative cutouts around the edge of the pastry, pressing gently. There should be enough to circle each pan. Brush with milk and sprinkle with sugar. Bake the pies until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken, about 40 minutes. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar, for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile, make the topping: In a medium bowl, combine the cream, confectioners’ sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream, and serve.
Honey and Chipotle Glazed
Sweet Potato Spears with Lime
CLICK HERE TO SEE THIS RECIPE 
Roast Turkey for a Small Gathering
GIVEAWAY
I HAVE ONE COPY MYSELF TO
GIVE AWAY OF THIS BRAND
GIVE AWAY OF THIS BRAND
NEW HARD COPY, HOLIDAY
AND FUN COOKBOOK!
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--ALL COMMENTS MUST BE SEPARATE TO
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HOW TO ENTER:
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
+1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT THIS YUMMY, HOLIDAY COOKBOOK AND WHY YOU WANT TO WIN IT
+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND COME BACK AND LEAVE A LINK THAT I CAN FOLLOW
+1 MORE ENTRY: COMMENT ON WHICH OF THE THREE RECIPES ABOVE YOU LIKE THE BEST AND WOULD WANT TO MAKE THE MOST
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GIVEAWAY ENDS AT
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GOOD LUCK!
