Friday, November 26, 2010

Fridge Friday, Episode 13: Black Friday

It is Fridge Friday on the day after Thanksgiving. Oh boy, are you in for a treat.

My fridge is stuffed with leftovers. I don't think another Gladware container could fit inside. Yesterday, we had a full dinner of turkey (I brined with a recipe from Martha Stewart and roasted with a recipe from The Angry Chef), Herbed Sausage Dressing, Spinach Whipped Mashed Potatoes, Giblet Gravy, Roasted Butternut Squash with Shallots, Green Beans tossed with Bacon and Caramelized Red Onion, Potato Rolls, and since I was the only one at the table that really likes cranberries, a can of jellied Ocean Spray Cranberry Sauce (I secretly...or maybe not so secretly...LOVE this stuff.). Gobble. Gobble.

But, it isn't those leftovers that I am going to focus on for this special Black Friday Fridge Friday. I am going to give you a two-for-one post and share recipes for the 2 pies that are precariously balanced above the other goodies on the shelves. The star desserts on the table for our Thanksgiving feast were a Browned Butter Butterscotch Pie and an Apple-Cranberry Pie. (The Gooey Pumpkin Butter Cake was not far behind in the ratings...I am just saving it for another blog post.) As different as night and day, one dessert is creamy and rich and almost has the heavenly flavor of homemade caramels; the other is tart and crisp and begs for a scoop of vanilla ice cream. Gobble. Gobble.

(adapted from Bake at 350)

pastry for a double-crust pie (use your favorite recipe or *gasp* Pillsbury)
4-6 Granny Smith apples (I actually used 4 Granny Smith and 2 Honeycrisp)
2 cups fresh cranberries
zest of one orange (I forgot to buy oranges & used grapefruit zest...really good.)
1 egg white, beaten
1 1/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
2 tablespoons unsalted butter, cubed

Preheat oven to 425.
Line the bottom of a pie plate with the bottom crust.
Brush lightly with beaten egg white.
Peel, slice, and core the apples.
Toss apples with the cranberries.
Combine the sugar, flour, salt, and citrus zest and toss with the fruit.
Pile the fruit mixture into the bottom crust.
Cover with top crust, crimp, and vent as you wish. (I went for a lattice crust to show off the pretty red of the cranberries.)
Brush top crust with beaten egg and sprinkle with a dusting of sugar.
Bake for 20 minutes, then reduce heat to 350.
Bake for additional 40-50 minutes.
(I had to foil my crimped edges after about 30 minutes to keep from over-browning.)
Serve with generous scoops of vanilla ice cream.

(adapted from The Kitchn

pastry for a single-crust pie, baked (again, use your favorite recipe or Pillsbury, if that is what rocks your boat) 
1/2 cup unsalted butter
1 cup plus 2 tablespoons dark brown sugar, packed
1/4 cup cornstarch
3 tablespoons flour
1/2 teaspoon salt
1 (12 ounce) can evaporated milk
1/2 cup milk (I used whole milk.)
4 egg yolks, lightly beaten
1 tablespoon bourbon whiskey (Although the flavor isn't prominent in the pie, chose something you would sip.)

In a heavy saucepan, melt butter over medium heat. 
Cook until lightly browned, stirring occasionally, approximately 10 minutes. 
Add brown sugar to butter and cook until sugar is completely melted into a paste.
Combine milks and pour into the sugar mixture. 
Bring to a simmer and stir until smooth and sugar is completely dissolved.
In a separate bowl, combine cornstarch, flour, and salt. 
Ladle 1/ 2 cup of the milk/butter/sugar mixture into the cornstarch mixture and whisk until smooth. 
Pour the smooth cornstarch mixture back into saucepan, stirring constantly. 
Cook for approximately one minute, until just thickened.
Ladle 1/2 cup hot milk/butter/sugar mixture into the egg yolks, stirring constantly.
Combine with mixture back in the saucepan. 
Cook for approximately 30 seconds to one minute, and then remove from heat. 
Stir in whiskey. 
Pour into baked pie crust.
Press plastic wrap directly on the surface of the pudding in order to prevent a skin from forming. 
Chill overnight, or until firm. 
Serve topped with whipped cream (homemade is best).

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