If your household is like our household and you are spilt down the middle on this issue, there is only one solution; you have to make them both. I always sign up for the pumpkin, as I lean toward the pumpkin side of the vote. I’m also a purest when it comes to my pumpkin pie. No pumpkin roll or pumpkin cheesecake will do. I require a deep, rich, heavy, dense pumpkin pie, served with just a dollop of fresh whipped cream. (To truly enjoy it’s full superbness, I save my piece (pieces, one of each) for the early quiet of the next morning, and savor with a cup of joe.) This arrangement has often worked at our holiday gatherings, as our own Gervase Hittle (former resident ranch caretaker, WIB sharp shooter & longtime friend) has always contributed his grandmother’s pecan pie. In addition to his many ageless talents, Gervase makes one helluva pecan pie. Unfortunately Gervase and Susan will be unable to join us this year, so I had to call the master pecan pie maker himself and see if he would part with his family’s secret recipe. I reached Gervase on his cell phone. He was in the middle of a pasture on the Broken Heart ranch hunting grouse. I asked if I should call back later or if he could e-mail me, and he replied, “No, no – I have it. Do you have a pen?” Yes, I replied. He continued through the list of ingredients without hesitation, adding the nuances of generations past. I just about started crying. The visual images of an old man (good looking and sexy as ever) with his best dog in the middle of the prairie reciting his grandmother’s recipe for pecan pie with such sweet tenderness, overwhelmed my heart with joy. I followed his memorized recipe to a tee and baked it in my homemade piecrust. The results were terrific! I promise to try to save you a piece Gervase. 🙂 Below are both recipes, along with my homemade piecrust, and a couple of helpful hints that I have learned over the years when baking custard style pies. I hope if you give them a try, you enjoy them as much as I do. Wishing you the warmest of Thanksgiving wishes. Cheers! jill Grandma Hittle’s Pecan Pie Ingredients: 4 – eggs ¼ – pound butter, softened 2 – cups dark, pure cane brown sugar, packed 2 – teaspoons pure vanilla 1 – pound pecans, halves or whole *I used 8 oz. of each. Preparation: 1) In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate. 2) Pour into prepared piecrust. *Look for my note in piecrust instructions. 3) *Optional step: Place pie in a 1” water bath. 4) Bake pie in a 350° oven, for 55 to 60 minutes. *I had to cook for about 15 minutes longer. 5) Remove form oven and allow to cool and set for 2 hours before serving. Jill’s Pie Crust (makes 2 – 10” deep-dish pie crusts) Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it! Ingredients: 3 – cups flour, plus a bit more for rolling ½ – teaspoon salt 1 – Tablespoon sugar ¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil 1 – egg, beaten 1 – …
Buffalo Export Prime Rib Roast with Au jus Gravy
Wild Idea Buffalo Export Prime Rib Roast with Au jus Gravy I prepared a 10 pound export roast, and it fed 10 hungry people, with left overs for fabulous prime rib sandwiches. I also prepared all of the traditional thanksgiving fixings of memories past. There are many new fangled recipes, but nothing beats backed yams with marshmallows, sausage stuffing, and mashed potatoes. Recipes included with any roast order! Ingredients: 1 – Export Prime Rib Roast 1 – lemon juiced2 – tablespoons Worcestershire sauce 1 – tablespoon olive oil 1 – tablespoon onion powder 1 – tablespoon garlic powder ½ – tablespoon rosemary½ – tablespoon thyme ½ – tablespoon savory ½ – tablespoon black pepper 1 – teaspoon rubbed sage 2 – onions quartered 4 – stalks celery cut 1½ – cup diced tomatoes 1 – cup water 2 – cups buffalo or beef stock 1 – cup red wine 1 – tablespoon arrow root or corn starch ½ – cup wine or broth Instructions: 1) Rinse prime rib and pat dry. Place on large tray. 2) In bowl mix lemon juice, Worcestershire, olive oil and spices together. Rub into prim rib roast. Lightly cover and allow to rest at room temperature for 2 hours. 3) Position oven rack to middle and preheat oven to 500*. 4) Arrange onions and celery on large roasting pan. Place rubbed buffalo rib roast on top of vegetables, insert a meat thermometer in thickest part of roast and place in 500* oven for 15 minutes. 5) Add diced tomatoes and water to pan. Reduce heat to 350* and continue roasting for 10 minutes per pound, for medium rare. Check meat thermometer occasionally. Shapes of roasts will vary and will effect cooking time. When thermometer reaches 135* remove from oven, place on cutting board and cover with foil. Allow to rest. 6) Place roasting pan on stovetop over medium high heat, scraping up bits from bottom of the pan. Add stock and wine and bring to a full boil. Reduce and let simmer for 10 minutes. 7) Strain au jus into saucepan. Bring au jus to boil and whisk in arrow root mixture slowly, stopping when desired thickness is reach. You may want to add more or less. *I made it fairly thin, which was great on the roast and the side dishes. 8) Carve prime rib roast into desired thicknesses. Serve with buttered onions and mushrooms and pass with Au jus gravy. Buttered Onions & Mushrooms: Slice 2 onions into wedges and cut 10 ounces of crimini mushrooms in half. Melt one stick of organic butter in large sauté pan over medium heat. Add onions; increase heat to medium high, and sauté for about 4 minutes. Add mushrooms and sauté until just heated through. Do Not cook to long, as you want moisture stays in vegetables. Remove from heat and season lightly with salt & pepper. Arrange around carved roast. Simply delicious!
Savory Buffalo Sausage Stuffing
My mother’s recipe for our traditional, holiday stuffing, but improved with Wild idea’s Buffalo Chorizo Sausage. If a little splice is not for you, try it with Wild Idea’s Breakfast Sausage. Cheers! 2 – Tablespoons Butter 2 – Tablespoons Olive Oil 1 – 1 lb. Buffalo Chorizo Sausage 1 – Onion, diced 3 – Stalks Celery, sliced 2 – Teaspoons Dried Sage 2 – Teaspoons Dried Thyme 1 – Teaspoon Ground Fennel 1 – Teaspoon Salt 1 – Tablespoon Pepper 1 – 16oz. bag Herb Seasoned Stuffing 2 – Cups Organic Chicken Stock 1.) In heavy skillet over medium high heat, heat butter and olive oil. 2.) Crumble in Chorizo Sausage; add onion, celery and all of the dried seasonings. Sauté for 8 minutes. 3.) Add herbed stuffing and stir to incorporate. 4.) Slowly add you stock. Mixture should be moist and hold together. 5.) Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes. Delicious with turkey, buffalo or just by itself! Wine Pairing: Beaujolais Nouveau 2009 – Burgundy Region, France. Made from the Gamay grapes, and produced to celebrate the end of the harvest. This new wine was made to drink right away. Look for its arrival the 3rd week of November.