Recipes for Salud Thanksgiving Desserts, Sides and Breads

Pumpkin Pie

Perfect Pie Crust Ingredients:
2 ½ Cups All Purpose Flour
1 tsp. Sugar
1 tsp. Salt
½ Cup Butter (1 stick)
½ Cup Nonhydrogenated Shortening
1/3 C. plus 1 Tbsp. Ice Water

Directions:
Mix sugar and salt into flour with whisk. Cut fat into flour with pastry cutter or two knives until pea-sized. Drizzle water into mixture and gather into ball with hands. Separate into two balls, refrigerate until pie filling is done.

Filling Ingredients
2 eggs
1/3 cup maple sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg
2 Tbsp. Spiced Rum
1 can (15 oz) pumpkin (not pumpkin pie mix)
½ Cup Coconut Milk (in the can, not coconut milk drink)

Directions:
1. Preheat oven to 375º
2. Mix all filling ingredients together in large bowl.
3. Roll out pie crust, place in a pie plate and fill with filling. Bake for 40-50 minutes or until crust is browned and flaky.

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Port Infused Cranberry Sauce

Ingredient List
1 Bag Fresh Cranberries
2 Oranges, Zested and Juiced
3/4 C. Sugar
1/4-1/3 C. Port
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Grated Fresh Ginger
Pinch Ground Cloves

Directions
1. Place all ingredients in a medium saucepan. Simmer until cranberries are soft and liquid is thickened.

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Maple & Sage Brown Butter

Ingredients:
10 tablespoons salted butter
12 whole sage leaves
Kosher or sea salt, to taste
Pepper, to taste
1 Tbsp. Maple Syrup

Directions:
Melt butter over medium heat in medium sauté pan. When foam subsides and the color is gold (and not yet brown) add sage leaves and cook for 1 minute, turning over the sage leaves once. Add salt, pepper, and honey to taste. Place in refrigerator until semi-soft consistency. Spread on biscuits and enjoy!

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Bread and Salt

Ingredients:
1 cup milk
1⁄4 cup butter (1/2 stick)
2 1⁄4 teaspoons active dry yeast
2 tablespoons sugar
5 cups flour, plus additional for shaping
1 cup sour cream
1⁄4 cup vegetable oil (or canola oil)
1 large egg, slightly beaten (Plus 1 Egg for Egg Wash)
1 teaspoon salt

Directions:
1. Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
2. Measure 5 cups flour into work bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg and salt. Mix well.
3. Switch to dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.
4. Heat oven to 350 degrees. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet. Brush with egg and sprinkle with salt.
5. Using a sharp knife or a “lame,” slash top of dough three times. Some make an “X” on top. Bake about 1 hour or until instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.