new twist on seasonal classic

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Enough politics! Life is more fun when you bake, so let’s talk pie. Pumpkin pie to be precise. ‘Tis the official season after all. This is my twist on the classic pumpkin pie and I have baked it- yesterday morning as a matter of fact.

I had a memorial service for one of my best an oldest friends mothers and as some of our high school friends were coming in from out of town, my sweet man and I opened our home to a casual cooperative dinner.

The table was all fall with a cheese plate of robust cheeses; a salad of arugula, spinach, radicchio and romaine; a cornbread that was like a soufflé; salsas and chips from East Goshen Farmers’ Market. And pumpkin pie and pumpkin bars with chocolate chips. Repair this with a beautiful rose wine from Wolffer Estate – a vineyard on Long Island in Sagaponack, NY. There was also a lively California Red, but and allergic to red wine so I can’t recall what it was. My friend Laura made the chili and it was awesome. It was a turkey chili and you would never have known.

This cooperative supper in a way was the perfect meal following memorial service tribute to a woman who began life on the Plains of Clovis, New Mexico. She was a remarkable woman who was all about friends and family, so I think she would’ve approved of last night’s casual supper.

It was a rare treat to be with some of my friends from high school, as we don’t see each other often enough anymore given distance and kid and other schedules.

They all enjoyed the pie for dessert, I hope you do too.

Incidentally I sent my fall table as a buffet last night with various dishes I have collected over the years, using mostly depression glass last night that was clear.

The napkins were a deep purple linen my mother had given me, the tablecloth a cranberry red vintage Irish linen picked up at a tag sale, and I used actual silverware.

A lot of people seem to take shortcuts with plastic utensils , paper plates and plastic cups, and I think were all grownups and we can set the table once in a while. I don’t think everything has to necessarily match hundred percent, and I love it when I’m able to put a table together with things I have picked up here and there. I would rather wash dishes and enjoy how I set my table.

Now the recipe:

Get out a small sauté pan- I have an 8 inch copper pan I scored on eBay – add 1/4 cup organic unsweetened coconut flakes, 1/4 cup pecan pieces, 1/4 cup walnut pieces, 2 tablespoons butter, 6 tablespoons sugar. Over moderate heat, cook everything up until nuts are all mixed up and toasty- butter and sugar coating it all. Set aside to cool.

Time to make a pie crust.

Crust:
1 1/4 c flour
3 tablespoons buttermilk powder
1/4 teaspoon salt
1/3 cup unsalted butter
2 tablespoons grated fresh ginger
1/3 cup sugar (white)
4-6 tablespoons ice water

Mix flour, sugar, salt, ginger, buttermilk powder. Cut in butter in bits with pastry cutter. Add water one tablespoon at a time and bring your dough together. I have the range of tablespoons because sometime the dough comes together with less, sometimes more. Roll your dough in a ball and wrap tight in plastic wrap and refrigerate about 25 minutes.

Next pre heat oven to 425 degrees

Get out a big mixing bowl.

Mix :

3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
2 teaspoons grated fresh ginger
1 teaspoon ground mace

To that add:

2 eggs and beat

To that add:

1 15 ounce can of pumpkin- not purée in a can, but plain pumpkin

1 12 ounce can of evaporated milk

Beat it up until frothy

Set aside

Get out your dough and roll out until you can fit in a pie pan – I like 9 inch deep dish glass pie plates – I use vintage ones – some of which are pie plates. The dough goes into an UNgreased pie plate by the way.

Take a tablespoon or so if soft butter and coat the crust in the plan – I learned this trick watching Chef Robert Irvine one time – keeps crust from getting mushy .

Pour pumpkin into pie shell. Take nut mixture and sprinkle in a ring at edges of pumpkin. Cover your outer crust edge with either foil or one of those pie rungs to keep edges from burning . Put pie into 425 oven for 18 minutes, then reduce heat to 350 and bake 50 to 59 minutes or until knife comes out of center of pie clean.

It is a pie you need to babysit in the oven but try to NOT open oven door a lot

Cool pie for a couple of hours. Serve with real whipped cream LIGHTLY sweetened and dusted with cinnamon. Refrigerate leftovers.

gardening tip du jour!

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The fall gardening season is upon us. Many of you out there, like myself, are digging in new bulbs, roots, tubers, and plants. So I thought I would share a little gardening tip with you.

I had a whole box of copper plant tags that someone gave me as a gift years ago from Williams-Sonoma. They are somewhere in my house hiding in plain sight, but I needed to mark new plants and bulbs. And I came up with something easy, inexpensive, and unobtrusive.

Popsicle sticks.

if you have a child or two, you undoubtedly have a supply of plain popsicle sticks somewhere. They are a kid friendly crafting backbone. If you don’t have children, you can buy them in places like Michael’s or any local craft store.

I don’t need these plant tags to last for years and years, I pretty much just need them to get me through the winter so I don’t accidentally dig things up in the spring.

So I found one of my Sharpies, yes pink, and have started making tags. They will go in immediately after I plant.

Maybe this isn’t fancy enough for some people, but for me it is about getting the job done as unobtrusively as possible.

What are your favorite fall gardening tips that you might want to share? Tell me!

just like in country living magazine!

As seen at The Smithfield Barn today. A very cool old hall tree in yellow. My guess on age? End of 19th into beginning of 20th century. And yes…sigh…it was sold pending pick-up:

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Do any of you subscribe to Country Living Magazine? Check out page 82 of the October, 2013 issue. That hall tree is a restored relative!

In my humble opinion, very cool!

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oh my! blueberry pie!

pie oh my

Preheat oven to 375°

I have given you basic pie dough recipes before, and they are on the blog.

Sometimes even I take a shortcut- If I do not feel like rolling my own dough out, I purchase Marie Callender deep dish pie crusts.  They are in the frozen section of your grocery store. I did that this time.

Filling:

Ingredients:

5 1/2 cups of fresh blueberries washed and drained
1 1/4 cups of Florida Crystals Demerara Sugar
6 tablespoons of flour
1 generous teaspoon of cinnamon
2 teaspoons of grated fresh ginger
The zest of one medium-size lemon and the juice of half of that lemon

In a large mixing bowl mix all the filling ingredients listed above together. Fold gently and thoroughly you’re not mashing anything.

Set bowl to the side

Crumble topping:

1 cup dark brown sugar
1 cup flour
1/2 cup Florida Crystals Demerara  Sugar
1 cup Quaker quick oats (plain not flavored)
1 cup chopped hazelnuts
1/4 teaspoon sea salt
1 stick unsalted butter cut into little bitty squares
1 1/2 f teaspoons of cinnamon
1 scant teaspoon of cardamom

Use a  pastry cutter or pair of forks to blend the topping ingredients together until soft crumbles form- Crumbles should be relatively uniform in size. Put the topping in the refrigerator for half an hour to 45 minutes.

Before you put the pie together, if you are using a fresh or frozen pie crust now is the time that you use a little  softened butter In a light coat and spread gently on the bottom of the crust in the pan. It keeps the crust from getting soft. It is a tip I picked up from watching Chef Robert Irvine on TV- used to use the Martha Stewart egg white painted along the bottom of the crust, but I like this better.
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Fold your berries into your deep dish pie crust and spread the crumble topping evenly on top – I tend to be slightly mounded in the middle of the pie crust. Do not overfill your pie crust or your oven will hate you later.

I make a light tinfoil piecrust covering edge for my pies before I put them in the oven, or you can use one of those pie baking rings .

Another tip: Because this is a fruit pie I generally cook it on a cookie sheet Or a shallow pan like a jellyroll pan in the oven- That way it saves on spills later

Bake the pie at 375° for  approximately 50 to 55 minutes, depending on your oven.

Pie will smell delicious and you’ll see some of the blueberries bubbling through the crunchy topping when it is ready.

When the pie is  finished put it on a baking rack to cool, which ideally should be at least four hours so the filling sets.

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Pie is best served the day it is made I think, and should be served at room temperature. You can serve plain or with good vanilla ice cream or fresh whipped cream.

I will note that this organic Florida Crystals Demerara sugar is exceptionally good for baking fruit pies with – I tried it on a whim once because they said so on heir packaging, and guess what? They were right.

The final note is I have never written this pie recipe down before, so I hope the proportions are correct. To me baking fruit pies is like making homemade pasta – have done it for so long it is sort of instinctive – I grew up around people who cooked and baked – so from trial an error I just sort of learned if stuff felt right and so on.

Enjoy!

 

oil lamps

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decorate your home with what makes you happy

lampOnce upon a time in a land now far, far away my father’s friend Bill showed up for a visit with a giant bottle of wine – a Jeroboam of some very fine Chianti Classico.

My father made the bottle into a lamp after the bottle was emptied at a dinner party. The lamp came to me, and the lampshade on it currently kind of went kaput. (Silk lampshades do that after a while.)  So we just ordered the bottle a new shade! I love this lamp because it is very cool and also because it has some very happy childhood memories attached to it. Not that I was drinking the wine at that time  but it was just because of all the times when we were growing up that we got together with my father’s friend and his family.

And when people ask how I come to put things in my house or say I have such tremendous decorating skills, honestly it isn’t the skill part as much as filling my home with things I love, that bring me pleasure, evoke happy memories. Stuff that I just like, want to look at, want to use.

To me that is where so many people go wrong when decorating their homes.  They see a photo in a magazine, or see a trend. But they don’t interpret what they like on their own, more often that not they bring in some sort of decorator. Mind you I have no problems with a decorator providing you with the bones of a room if you are stuck, but face it you know yourself, so play an active role. Unless you like living in a Trendy Wendy or beige, beige world?

What I bring into my home for the most part most of the time did not cost me a lot.  Long before Martha Stewart rolled up or Rachel Ashwell and her shabby chic self was popular, I was combing flea markets, thrift stores, consignment stores, garage sales and the like for things to define my living spaces.  I needed to develop my own style, and I needed to be able to afford to do it.  To this day I would rather pick something up second-hand and not necessarily officially antique than to buy new.

My style is eclectic and a mix of traditional, haute country and sometimes a little funky.  But I buy things that please me.  You won’t see country kitsch and Grand Ol’ Opry plaids, checks, and frills but some of what I like can be categorized as more country/rustic than mid-century modern (although I do like some of that here and there as an accent.)

My thrown together escaping one category of style is not so unusual, I see it with my friends.  For example, my friend Stevie and her husband not too many years after they were married needed some storage pieces.  Stevie thought outside the box and she bought of all things an old chicken coop.  She restored it and adapted it to modern use and it is hands down to this day still one of my favorite pieces. Another favorite piece belonging to someone else is this dry sink that a friend of a friend has.  Obviously rescued from a barn or a similar structure, it was cleaned up and put into this one woman’s living room.  It is so awesome.

bent bro chairsWith the exception of four bent wood chairs from Bent Brothers in Gardner Massachusetts, which are now my kitchen chairs thanks to that Resellers consignment Gallery in Frazer, I don’t do much painted furniture.  I like looking at wood and I am sick to death of going to flea markets and antiques and collectible markets and seeing everything coated in some shade of white or pastel.

Now my Bent Brothers chairs which have the brand logo burnt in the bottom of the chairs along with the paper tags still on the bottom won’t ever light the antique world on fire.  They date back probably to the late 1940s maybe the 1950s, but they are crazy sturdy and well made…and appealing to the eye in their original paint and stenciling. I love them.  And they cost next to nothing – which they should because Bent Brothers (which operated between 1867 and 2000 in Gardner MA) although they produced durable pieces of furniture, if you do the research they do not retain their value.

Another trend I am sick of is coating everything with blackboard or chalkboard paint.  Lordy people, WHY??? Got a school marm disease or something???

Something else I love?  Patchwork Quilts.  I love old quilts.  But I use them.  So I buy them inexpensively – church sales, flea markets, barn picking, Ebay.  They are a great way to add color to the room and there is nothing more homey than curling up under a ptachwork with a good book or a movie on a cold winter’s night.art

My final word is I approach my art the same way as my furniture and accessories: I buy what I like and what makes me happy.  I am not some deep pocketed collector with rotating gallery walls, I am just a regular gal. (Incidentally one of my favorite pieces of art was found put out for the trash when the Clothier House on Buck Lane in Haverford was being readied for demolition by a soulless developer.  I had the piece preserved and reframed.)

The take away here is simple: enjoy where you live and remember your spaces are meant to be lived in.  Buy what gives you pleasure, don’t necessarily buy in the category of “dress to impress.” Also remember cutsie doesn’t age well in decorating, either.

And remember, don’t be afraid to bargain shop and barn pick.  You never know what you might find!

barn moments

So yesterday I was out at the Smithfield Barn poking around (they are open this weekend including today), and I put my purse down to look at a small gate leg table. (I love gate leg tables).  As I put my bag down, I noticed the other people milling about.

There was this amusing pair of babes from South Jersey with matching blonde hair and “country-style” attire who cracked me up.  I am guessing this was a big outing in the “country” for them. They were obviously wearing their “picking” clothes and matching boots. Kind of the types of women I would jack the prices by 30% on if I had to deal with them. (No I am not a curmudgeon, just somewhat intolerant of phonies.)

Anyway,  I had put my  bag down next to me as I examined the table(did not want it to swing off my shoulder and break something)  and one woman says to the other woman “look she even has a Coach bag here for sale” and picks it up! She seriously started to walk away with my purse in her hand. So I said to her “Excuse me? That’s my pocketbook”  The woman just sort of looked at me. Blankly.

I guess I missed the memo where a pickers’ barn also contains designer handbags of the twenty-first century…

Other things of note about yesterday’s barn experience?  The people who bring children who behave like wild indians inside and outside.

I mean, wow, really?  If I had acted like that when I was a kid, my parents would have locked me up for decades.  The barn is loaded with all sorts of things, including toys, yes, but it doesn’t mean they are running a baby-sitting or child entertainment service.  This barn is full of someone else’s property that is for sale, and the prices are good because for the most part people try to respect the barn.

But I will tell you what, if people with kids don’t try to respect the barn a little more and control their kids from just tearing through stuff more things are going to get broken or damaged and then the prices won’t be so picker friendly.

Maybe it isn’t my place to comment on the children of other people, but sometimes you just have to shake your head in wonderment at the little savages of it all.

So yes, the people watching and picking is fine indeed this weekend at the Smithfield Barn.

 

 

new discoveries: frazer antiques

A while ago I met this delightful older lady named Molly who is an antiques dealer.  She told me she was also one of the dealers in Frazer Antiques.  At the time I remarked I had always wanted to stop into Frazer Antiques but just never had.

Well today I did. And I will be back.

Frazer Antiques is a bunch of dealers.  It is larger inside than it appears from its Lincoln Highway/Lancaster Avenue exterior.  For the most part, items are fairly priced.  And the condition of most items for sale is very good to excellent.  There are a lot of “smalls” and even larger furniture pieces.  There is a painted chest in there I am drooling over in the furniture of it all.

It is quite simply an old school antiques store that isn’t too full of itself – you know how some antiques stores are?  I get turned off by the antiques stores that either have personnel who size you up when you walk in the door and sniff disdainfully, are over priced, or then there are the dealers who just plain ignore you (like the woman who has the antique shop in the historic Sugartown Village building on Sugartown Road.)

The people at Frazer Antiques could not have been nicer and I had ADD by old stuff as soon as I walked in the door.  Things that I love to look at were there a plenty. The things that make my sweet man laugh at me: tole trays, white milk glass chickens, flow through blue and transferware, silver, depression glass of all hues, oil lamps, and fabulous old porcelain.  There were also dealers who had some cool textiles like Victorian crazy quilts, and interesting bits of jewelry here and there. And cool bits of framed art and terrific mirrors.

Just like l love my Smithfield Barn, this place is going to stay on my radar. Some of their dealers will be at one of my favorite annual shows – Antiques at Kimberton Show on November 17th and 18th .

Anyway…Frazer Antiques is open 7 days a week 10a.m. to 5p.m. The address is 351 Lancaster Avenue, Frazer, PA 19355 (across the road from Classic Diner).  Again, it is a multi-dealer shop.  610-651-8299.

They have been in business for over 30 years.  Check them out!  Tell them you saw them mentioned on chestercountyramblings.

 

 

 

 

roasted butternut squash soup

October = Fall = start of soup season.  I like butternut squash soup.  Mine is different because I roast my squash (roasted vegetables add more depth to soups) and I add garam masala, mace and ginger, instead of just nutmeg.  I will be making this later today, thought I would share the recipe now.

I was over at Sugartown Strawberries yesterday afternoon and was inspired to make soup due to the perfectly beautiful squash fresh picked by Farmer Bob. (And as a related aside, Sugartown Strawberries starts hay rides next weekend I think)

Roasted Butternut Squash Soup

Ingredients

  • 1       medium-sized butternut squash, peeled and seeded (mine today is about 3 pounds)
  • 4      tablespoons   butter
  • 1      large white onion, minced
  • 2      carrots minced
  • 6      cups chicken stock
  • 2      tablespoons corn starch
  • 1      pint light cream or fat-free half and half
  • 6      fresh sage leaves chopped fine
  • celery salt and ground pepper to taste
  • mace and ground ginger to taste
  • small  dash of garam masala to taste

Directions

Halve your squash and remove seeds.  brush with olive oil, dust with salt and pepper and place face down on a sheet pan lined with non stick foil or parchment paper and roast skin side up about 40 -45 minutes at 350 degrees (you want squash to be roasted and cooked to be able to easily slide out of the skin.)

When squash is done, remove from oven and leave to cool

Place butter in dutch oven or soup pot and melt.  Add sage leaves to pot, followed by onion, carrots and a little celery salt. Over lowish heat gently cook onions down to the point just before they caramelize. Remove from heat.

By now your squash should be hopefully cool enough to handle.  Remove from skin and put small pieces into your soup pot with the onions and stir. Fully incorporate your squash (yes, there will be an unattractive mush in your pot at this point) and next quickly whisk in corn starch and incorporate.  Slowly and gently whisk in light cream or fat-free half and half – do not boil but bring the heat up almost   so all is incorporated.

Add the broth. Stir, stir, stir until all is incorporated and blending together and broth is heated through.

Reduce to a simmer and cook about 20 minutes covered.  Next take a hand blender (you know one of those little blender wands and puree your soup right in the pot.

Check salt level and adjust accordingly.  Add ground pepper and additional salt to taste and add a good shake of both ground ginger and mace and a judicial  pinch of garam masala.  A lot of people do this with just nutmeg, I think the garam masala, mace,  and ginger taste better.

Keep on simmer/warm stirring occasionally until you serve.  This is a soup you can serve the same day or heat up the next day.

This is a soup that does NOT freeze well, so make it fresh and finish in a couple of days.

Additional serving suggestions:

Garnish with rough chopped flat leaf italian parsley and  a smattering chopped toasted pecans and a teaspoon of crème fraîche in the center of each soup bowl  or serve plain.

 

 

 

pudding 101

This morning the breeze has started the fall rustle of leaves.  Don’t know how else to describe it.

Fall means the start of comfort food season.  What people don’t realize is there is something to be said for the basics.  Basics include foods we grew up with, comfort foods.

Last night I made an old-fashioned pot roast.  Mine is different because I use a little lemon or orange peel in mine and toss in a small can of crushed tomatoes and wine along with a few kinds of mushrooms (fresh not those rubberized canned things). To make a perfect pot roast you need a heavy dutch oven large enough to comfortably cook your roast and you must dredge the meat in flour and brown up a little before putting in a low and slow oven and ignoring for a few hours.

What I made the other day also falls into the category of old-fashioned comfort food: rice pudding.  I never wrote my recipe down before, so I hope the proportions are right.

Here it is:

Start with turning on the oven to 350 degrees to pre-heat. Next grab some unsalted butter  for greasing baking dish

 Ingredients

3/4 cup white sweet rice cooked and cooled (sweet rice is an extra sticky rice used in Asian cooking and you can buy it at an international grocery or specialty foods store)

3 cups whole milk (you can also use the canned Carnation milk you use to make pumpkin pie)

1 cup fat-free half and half

1 cup light cream

6 egg yolks

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup white sugar

1 1/2 teaspoons cornstarch

1 teaspoon grated lemon zest

1 teaspoon ground cinnamon

1/2 teaspoon ground mace

1/2 teaspoon ground green cardamom

1/2 cup shredded coconut

3/4 cup white raisins

Directions

Grease well a  round baking dish (I use  Pyrex 2 or 2 1/2 quart baking dish – not sure which one – it has a lid which makes for handy storage of leftovers)

Into the bottom of the baking dish first add rice. Smooth out evenly on bottom. Sprinkle raisins evenly on top.  Sprinkle coconut on top of that. Set aside

Combine egg yolks, vanilla and salt in a bowl. Add sugar.  Beat until sugar is dissolved, incorporated, not grainy on the bottom of the bowl

Add  cornstarch, lemon zest, spices.

Slowly add milk, half and half and light cream.  Beat until frothy . Pour over rice/raisins/coconut in round baking dish.

Take your round baking dish and place in a Bain Marie – a Bain Marie is literally a water bath.

I take a larger rectangular pan, place my round baking dish inside it, and then pour hot water inside the rectangular pan AROUND the baking dish (DO NOT get the water into your rice pudding mixture)

Bake until the rice pudding is no longer liquid – at least an hour.  When I made a few days ago, my oven may not have been properly pre-heated and it took about an hour and 20 minutes to cook.  Your baked pudding will be caramel and brown colored on top when cooked and a knife inserted will come out clean. You just have to watch it.

Take pudding out of oven and place baking dish on a trivet to cool.  I like serving the pudding still slightly warm.  Some people like putting whipped cream on top to dress up the pudding when serving.  I do not – I think it is overkill.  You can have fun with this dessert and serve in red wine or martini glasses (wide rim).

Pudding variations include:

  • You can tweak recipe and remove just the rice and add a can of DRAINED cream corn to make a sweet corn pudding.
  • You can also substitute cubed day old brioche and make a bread pudding.  You can omit the cardamom and mace and raisins and coconut and add chocolate chips and it becomes a chocolate chip bread pudding.

Puddings are fun.