Roasted Shallots with Buttery Sweet-Tart Glaze
4 tablespoons unsalted butter
2 tablespoons sugar (see note below)*
2 tablespoons sherry vinegar (see note below)*
3 sprigs thyme
2 1/2 pounds shallots, peeled, root end trimmed but left intact
Preheat oven to 400°F. In a 12-inch oven-safe skillet, melt butter over medium-high heat until foaming. Add sugar and stir to dissolve. Stir in vinegar, add thyme, and simmer until a glaze forms, about 1 minute. Add shallots, season with salt, and stir turning ,to coat with glaze. Transfer to oven and roast until shallots are browned and tender, about 40 minutes. Serve shallots right away, or refrigerate up to 3 days and reheat before serving.
* This recipe can work with different types of vinegar and sugar; they tested it successfully using sherry , balsamic and apple cider vinegars as well as granulated sugar and demerara sugars.
Pumpkin Chiffon Pie
1 envelope gelatin
½ c. sugar
½ tsp. salt
½ tsp. salt
½ tsp. cinnamon
½ tsp. allspice
¼ tsp. grnd. ginger
¼ tsp. nutmeg
¾ c. whole milk
2 slightly beaten egg yolks
1 c. canned or freshly roasted pumpkin (I admit it, I prefer canned.)
2 egg whites
¼ c. sugar
½ c. heavy cream, whipped
1 9-inch pie crust of your choosing
Combine first 7 ingredients in saucepan. Stir in milk, egg yolks and pumpkin. Cook and stir over med. heat until mixture boils and gelatin dissolves. Remove from heat and chill until partially set.
Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust and chill until firm.
This recipe comes from the first cookbook I ever owned: The Betty Crocker Cookbook. My mother and father gave it to me when I was 18.
Department of Helpful Hints:
Oh and...did you know that you can cook your stuffing in a crock pot? This method not only frees up oven space, it also produces moist and crispy-around-the-edges stuffing!