From the Chronicle Kitchen: Foodie Fight Rematch
As guest author today I’m supposed to tell you the story of my food and wine trivia games. It’s a story I’m eager to share, but it can wait. With Thanksgiving only a couple of weeks away we have other things to think about… like pie and after dinner plans.
If you’re the designated pie baker or just a fan of old cookbooks, here’s a pumpkin pie recipe with a legacy. It may surprise you that the filling has no cream or milk—it’s a pie for true pumpkin and spice lovers and it’s been our family’s favorite for more than 50 years.
After the feast it’s football games, right? Not entirely. Fifty-six percent of responders to a recent national survey said board games take over the table after the turkey! If this is your tradition, don’t miss the special offer below to stock up on new games (including mine, I hope) from Chronicle Books. If not for yourself, the games make great host and holiday gifts!
To get you in the mood here are some questions I pulled from all three of my games—Foodie Fight: A Trivia game for Serious Food Lovers, Wine Wars: A Trivia Game for Wine Geeks and Wannabes, and Foodie Fight Rematch.
Let the pie baking and games begin!
1. What is being served in Norman Rockwell’s painting Freedom from Want?
2. True or false: The amino acid tryptophan in turkey is the probable cause of drowsiness following a Thanksgiving feast.
3. True or false: To prevent stringy breast meat when carving a roasted turkey, remove breast portions whole and slice them crosswise.
4. True or false: Chianti, red Burgundy, and Pinot Noir are generally considered food-friendly red wines.
5. True or false: The upper limit of recommended wine-serving temperatures is about 65°F.
6. What is a common cause of wine-related eye injuries during the holidays?
7. Which turkey will have more breast meat—a commercial white breed or a heritage breed?
8. In making piecrust, which fat requires more temperature control to assure flakiness—shortening or butter?
9. What step helps prevent piecrust from puffing up when it is prebaked before filling?
My daughter made this pie from home roasted and processed pumpkins. Homemade pumpkin puree has great flavor but won’t be as smooth as canned pumpkin. For this recipe you can go either way with delicious results. And a traditional crimped crust in a pie plate (my way) works just as well as my daughter’s fluted tart pan.
Spicy Rich Pumpkin Pie
Adapted from Ladies’ Home Journal Cookbook (Doubleday, 1960)
Makes one 10-inch pie
Well worn and loved, I still cook from my mother’s first edition, 1960 copy of Ladies’ Home Journal Cookbook. It’s a book that evolved from a magazine by the same name and known for excellent food writing.
Today the Ladies’ Home Journal Cookbook has been recognized in the curated 101 Classic Cookbooks: 501 Classic Recipes for being one of the 101 cookbooks that shaped American cooking in the last century.
Pastry for a 10-inch single-crust pie, partially baked and cooled
3 cups pumpkin purée
3/4 cup light or dark brown sugar, firmly packed
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
4 large eggs
1/4 cup unsalted butter, melted and cooled
Softly whipped cream sweetened with maple syrup for serving
Heat the oven to 450 degrees F.
In a mixing bowl, combine the pumpkin, brown sugar, sugar, salt, nutmeg, cinnamon, ginger, cloves, allspice, and pepper. In a second mixing bowl, whisk the eggs with melted and cooled butter. Whisk the egg mixture into the pumpkin mixture.
Pour the filling into the pie shell and smooth the top with an offset spatula if necessary.
Bake the pie for 10 minutes. Reduce heat to 350 degrees F and bake until the filling is firm in the middle, 40 to 50 minutes longer.
Place the pie on a cooling rack and let cool to room temperature.
Serve with whipped cream. (I’m not recommending unnamed “cheese” be served alongside per the 1960 recipe.)
Leftover pie can be stored in the refrigerator up to 4 days. (I do recommend any leftover pie for breakfast—especially if you didn’t win a round playing Foodie Fight games the night before.)
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1. Thanksgiving turkey
2. False (To have an effect, tryptophan must be consumed on an empty stomach and by itself. Thanksgiving overeating is the more likely culprit.)
3. True (Slicing on the breast bone goes with the grain, making a stringy slice.)
4. True (Low tannin, good acidity, and fruitiness make these wine relatively flexible with food.)
6. Improperly opened sparkling wine bottles (The bottle pressure is three times that of a care tire.)
7. A commercial white breed (Bred to develop broad breasts, today’s commercial turkeys can no longer get close enough to mate.)
8. Butter (The more solid the fat, the greater the flake; butter has a lower melting point than shortening.)
9. Docking (pricking it with a tool called a docker or with a fork)
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