thanksgiving pumpkin (something)

I knew I wanted something pumpkin-based for Thanksgiving, but I also knew I didn't really want pie. Something lighter always seems like a good idea after such a heavy meal, but I wasn't sure what direction to go in. My plan is to try out the Pumpkin Flan recipe below. I love flan. And I'm a pretty big fan of pumpkins. So combining the two seems like a winner to me.

Ingredients:

Flan Caramel:

1/4 cup water

3/4 cup pure cane sugar, preferably organic

Pumpkin Custard Filling:

1 cup half-and-half 

1 cup heavy cream

3/4 cup pure cane sugar, preferably organic

1 cup solid pack pumpkin (not sweetened canned pumpkin pie mix)

6 large eggs

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 teaspoons vanilla extract

1/8 teaspoon salt

Preparation:

Preheat oven to 350° F

Have ready a 9-inch round deep dish pie plate and a shallow roasting pan that the pie plate fits in.

Combine water and 3/4 cup sugar in a small heavy saucepan. Heat to boiling. Reduce heat, tilt pan several times but don't stir. Reduce heat and simmer for 5 to 10 minutes, until mixture turns a medium amber color. Watch closely to prevent burning. Immediately pour the hot mixture into pie plate and carefully tilt the plate to evenly coat the bottom of the plate before the sugar hardens. Set aside.

Combine half-and-half, heavy cream and 3/4 cup cane sugar in a heavy saucepan. Heat on medium until warm and sugar dissolves.

Combine pumpkin, eggs, spices, vanilla and salt in a large mixing bowl. Beat on high until blended.

Slowly drizzle warm cream mixture into pumpkin mixture, whisking until smooth and combined.

Pour pumpkin mixture over the hardened caramelized sugar in pie plate. Place pie plate in roasting pan and add about 1 1/2 inches of boiling water to roasting pan. Carefully place pan in preheated oven and bake for 60-70 minutes or just until custard sets.

Cool completely and refrigerate until ready to serve. Use a knife to loosen flan from sides of pie plate. Invert on a plate to serve. Can be prepared and refrigerated up to 2 days before serving.

Recipe courtesy of About.com

the world's best... jalapeno cheddar cornbread

This is one of those dishes where I want to eat the whole thing as soon as it comes out of the oven. I actually have to force myself not to make it all the time so I don't eat it constantly. I think eating about this cornbread all the time. The key is to make it a day ahead of time (good luck trying to wait a day to eat it) and then cut slices and fry them in butter. It is out of this world good.

This is a combo of a "from-scratch" recipe and the directions on a gluten-free boxed cornbread. 

Ingredients:

1 box Gluten Free Pantry Yankee Cornbread & Muffin mix

1/4 cup sugar

1 1/3 cups milk

1 extra-large egg, lightly beaten

6 tbsp butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp Cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions

3 tablespoons seeded and minced fresh jalapeno peppers

Directions:

Preheat the oven to 350 degrees F.

Combine the cornbread mix and sugar in a large bowl. In a separate bowl, combine the milk, egg, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Grease a round 9 inch casserole dish.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until golden brown on top and a toothpick comes out clean. Serve warm or at room temperature.

Don't forget to fry up slices in butter!

Recipes courtesy of the Food Network and Gluten Free Pantry

the world's best...hot artichoke dip

Somehow a couple of my all-time favorite recipes haven't made it on here yet. Mostly because I knew exactly where to find them. But now seems like a good time to add them. First up is the magic baked artichoke dip that disappears every time you put it out. Seriously, make sure you take a couple bites before it goes out on the table because you might not get some otherwise. Below are the original amounts in the recipe, but I usually make a double batch.

Ingredients:

5 tablespoons (packed) grated Romano cheese (about 1 ounce)

3 tablespoons mayonnaise

3 tablespoons sour cream

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/4 teaspoon onion salt

1/8 teaspoon garlic powder

1 14-ounce can artichoke hearts packed in water

1/4 teaspoon paprika

Rice crackers for dipping

Directions:

Drain the artichokes well and chop into 1/4-inch pieces. 

Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to oven safe dish. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)

Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).

Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. 

Serve in the dish it was baked in, just let it cool a bit before you put it out on the table.

Recipe courtesy of Epicurious.com