Anne BralyPumpkin pie has never been high on my list of Thanksgiving desserts. I can certainly understand why it may have been such a popular dessert for the Pilgrims. There weren't a lot of ingredients from which to choose in 1621 when the first Thanksgiving was held.
While no Turkey Day feast is complete without the presence of at least one pumpkin pie, most tables are filled with a host of other choices.
This year, my Thanksgiving will be different from any others I've had. My first grandchild is due right around then - what an occasion to be thankful - so there's a very good chance the day will be spent at the hospital. I still want Thanksgiving, though, so my plan is to plan ahead - the key to any successful meal - and make as much in advance as possible. I found a recipe for pumpkin bars that fits the bill.
Since these bars require advance preparation - they're best made at least one day ahead - they will be perfect. And it will also give a taste of pumpkin for those who think no Thanksgiving is complete without some version of pumpkin pie. But these bars have a rich and creamy difference; they're a lot like cheesecake, but a lot easier. And a little like pumpkin pie, but oh so much better. See if you don't agree.
Maple-Caramel Pumpkin Bars
Crust:
3/4 cup crushed graham crackers
1 tablespoon sugar
1 teaspoon cinnamon
4 tablespoons butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
3 tablespoons flour
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten
5 tablespoons thick caramel sauce, or more as needed (store-bought or homemade, see recipe below)
Whipped cream, ground cloves and maple syrup, for garnish
Line an 8-inch pan with foil. Heat oven to 350 degrees. In a food processor, crush crackers. Add sugar and cinnamon and pulse several times. Add melted butter and pulse a couple of times. Spread and press crust into prepared pan. Bake for 7 minutes.
In large mixing bowl, beat cream cheese until creamy. Add sugar and mix well. Add pumpkin and mix well. Add vanilla, flour, pumpkin pie spice and salt; mix well. Add eggs and mix just till incorporated. Do not overmix.
Pour filling over baked crust. Tap pan against counter to get air bubbles off the surface. Spoon 1 tablespoon of caramel sauce on top of the filling and draw a knife through it to make swirls. Bake 35 minutes or until it's set. Remove from oven and let cool completely in the refrigerator overnight.
To serve, remove from pan, cut into squares and top with a dollop of whipped cream. Sprinkle with a dusting of cloves and drizzle with maple syrup and remaining caramel sauce.
Caramel Sauce
3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract
Combine butter, brown sugar, water and salt in a medium sauce pan, over medium heat, stirring constantly. Bring to boil for 3 to 5 minutes depending upon thickness desired. Remove from heat and stir in evaporated milk and vanilla.
- Food.com
A SMOKING-GOOD TURKEY
If you're planning on putting your turkey on the grill this Thanksgiving, here are a few tips from the Hearth, Patio and Barbecue Association:
* To smoke or grill turkey breasts, go with a bone-in turkey breast. The bone protects the tender breast meat. Soak the turkey in brine for 30 minutes. Remove it from the brine, pat it dry and brush it with marinade. Grill it bone side down at 300 degrees, coating with marinade every 15 minutes. When the internal temp reaches 165 degrees, remove the bird from the grill and let it rest 5-10 minutes before slicing. It's very important to use a good meat thermometer and insert it into the deepest part of the turkey.
* For a slightly gamier flavor, go with a fresh bird. Avoid pre-stuffed turkeys to reduce the of risk of contamination.
* For turkey, sweeter woods that are lighter in flavor are best. Try fruit woods such as cherry, apple or peach.
* Good herbs and spices to pair with turkey include herbed compound butters like rosemary and lemon. Place them under the skin of the turkey to keep it moist while it's cooking. Other herbs that go nicely with turkey include parsley, sage, rosemary and thyme (hmmm, sounds like a song).
* Do not smoke or grill a stuffed turkey. Besides being incredibly messy, it can lead to bacterial contamination of the bird.
* Most importantly, use a good meat thermometer inserted in the deepest part of the breast.
Contact Anne Braly at abraly@timesfreepress.com.