Not much snow but enough to put an end to a few lingering blooms and to make it feel like the proper season.
And for Misty, who asked, some of the recipes from yesterday's post.
PUMPKIN CHIFFON PIE (from The Southern Junior League Cookbook whose recipe also calls for caramel sauce drizzled over the pie along with the whipped cream and almonds but really, there's wretched excess, which this pie is, and there's a step too far.)
¾ c milk
2 c canned pumpkin
1 ½ c brown sugar
1/8 tsp salt
¾ tsp ginger
¾ tsp cinnamon
1/3 tsp nutmeg
5 egg yolks
2 envelopes unflavored gelatin
1/3 c cold water
5 egg whites
1 ½ c heavy cream
1/4 cup sugar
2 10” baked pie shells
Caramelized almonds (see below)
Whipped cream for topping (1 cup heavy cream, dark rum or vanilla, a very little sugar)
Heat milk with pumpkin, brown sugar, salt, and spices. Beat egg yolks slightly and add hot mixture gradually to yolks. Mix well and cook in double boiler till thick, stirring constantly.
Soften gelatin in cold water and add to hot custard. Stir till dissolved. Cool till it begins to thicken.
Beat egg whites till stiff but not dry. Fold in custard. Cool a little but not until set.
Whip cream, fold in the 1/4 c sugar, then fold cream into pumpkin mixture. Chill till very thick then pour into baked pie shell. (I do all this the day before Thanksgiving.)
Before serving, top with whipped cream flavored with dark rum or vanilla and sprinkle with caramelized almonds.
CARAMELIZED ALMONDS (also terrific as an ice cream topping)
½ c sugar
1 c slivered blanched almonds
Stir in heavy skillet till sugar melts and caramelizes. Spread on greased cookie sheet. Break apart when crisp and store in airtight tin.
BA’S CRANBERRY GELATIN SALAD
(I know, gelatin salads are so Fifties. But this is really refreshing as a part of a heavy meal , crunchy with celery and nuts and tart rather than sweet. Ba (my grandmother) served it with a dollop of mayo -- which I still like but usually forgo because calories.)
2 TB gelatin
½ c cold water
1 c boiling water
3 TB sugar
½ tsp salt
¼ c lemon juice
1 c crushed pineapple
1 ½ c cranberry sauce
1 c finely chopped celery
½ c chopped pecans
Soak gelatin in cold water for 10 minutes. Dissolve in boiling water then add sugar, salt, lemon juice, and pineapple. Allow to cool but not congeal. Add cranberry sauce, stirring thoroughly. Add celery and pecans last pour into mold which has been rinsed with cold water and not dried. Chill till set. Serves 8