Cooking

Semolina and Almond Biscotti

Cookies are a treat any time of the day, and many find biscotti particularly appealing. These crunchy cookies are equally at home with a morning cup of coffee as they are with an evening mug of hot cocoa. Biscotti are hard, crunchy, Italian cookies that are baked twice. In fact, their name comes from the Latin “bis,” meaning “twice,” and “coctus,” meaning “cooked.”

Although they can be enjoyed on their own, their dry, crunchy nature makes them hold up well when dunked into a beverage. Biscotti were even once commonly dipped into red wine. Though they might seem complicated, biscotti generally are easy to make. Try this recipe for “Semolina and Almond Biscotti” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.

Semolina and Almond Biscotti

YIELD: Makes 12 to 16 cookies

INGREDIENTS:

1 cup sugar

1⁄2 cup melted butter

3 eggs

1 teaspoon vanilla extract

1 pinch salt

2 3⁄4 cups all-purpose flour

1 cup sliced almonds

1⁄2 cup semolina flour

1 teaspoon baking powder

Optional: 10 ounces dark chocolate to melt for dipping

DIRECTIONS:

Preheat oven to 325 F. Line a baking sheet with parchment paper. In a stand mixer, cream the sugar, butter and eggs until light and creamy, about 2 to 3 minutes. Add the vanilla and salt. Mix to incorporate. Add the all-purpose flour, almonds, semolina flour, and baking powder. Mix until well combined, but don’t overmix. Turn the dough out onto the prepared baking sheet. Pat gently to form one long loaf of dough roughly 14 to 16 inches long and 5 to 6 inches wide. Bake 30 minutes.

Remove the loaf from the oven and allow to cool 5 to 6 minutes before using a long knife to cut the loaf gently into 12 to 16 cookies. Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through. Cool completely to achieve that signature crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea or hot chocolate.

Optional: Melt the chocolate in the microwave in 30-second bursts and gently dip half of each biscotti into it lengthwise. Flip the biscotti chocolate-side-up onto a sheet tray and allow the chocolate to set.

Smoked Salmon Rolls

Delicious, colorful and versatile, smoked salmon can make it easy to elevate your New Year’s Eve menu. Whether you are hosting family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Smoked Salmon Rolls

INGREDIENTS:

  • 4 ounces smoked salmon
  • olive oil
  • 6 ounces cream cheese
  • 2 tablespoons small capers drained, plus additional for serving, divided (optional)
  • 1/2 medium red onion finely diced
  • 1 tablespoon chopped Italian parsley
  • salt to taste
  • pepper to taste

DIRECTIONS:

Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste. Place thick line of cream cheese mixture along long side of salmon. Roll up salmon carefully with help of aluminum foil, similar to sushi roll. Chill in refrigerator 2-3 hours or overnight to firm up roll. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces. Place rolls on serving plate and garnish with additional capers, if desired.

Smoked Salmon Cucumber Boats

Smoked Salmon Cucumber Boats

INGREDIENTS:

  • 1 English cucumber about 1 1/2 inches thick and 10 inches long
  • 1 medium tomato seeded and cut into tiny pieces
  • 1/4 cup scallions finely chopped
  • 1 tablespoon dill sprigs finely chopped, plus additional for serving (optional), divided
  • 1 tablespoon lemon juice
  • 4 ounces Blue Circle Smoked Salmon chopped or pulsed
  • salt to taste
  • pepper to taste

DIRECTIONS:

Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing, Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste. Fill cucumber halves with smoked salmon mixture. Slice cucumber boats into 1/2-3/4-inch pieces crosswise. To serve, place pieces on platter and garnish with additional dill, if desired.

To access more recipes and tips, visit bluecirclefoods.com.

Cherry Almond Rugelach

By Heidi Sutton

No celebration of the Festival of Lights would be complete without Hanukkah desserts to close out  each evening. 

Cherry Almond Rugelach

Recipe by Marcia Stanley

YIELD: Makes 36 pieces

INGREDIENTS: 

1 cup butter, softened

1 package (8 oz.) cream cheese, softened

3 tablespoons granulated sugar

1/4 teaspoon almond extract

1/8 teaspoon salt

2 cups all-purpose flour

2/3 cup dried tart cherries

1/3 cup firmly packed brown sugar

1/4 teaspoon ground nutmeg

2/3 cup slivered almonds, toasted, chopped

3-4 tablespoons milk (skim, 2% or whole)

granulated sugar

DIRECTIONS:

For cookie dough, in large mixer bowl beat butter, cream cheese, granulated sugar, almond extract and salt on medium speed of an electric mixer until light and fluffy. Add flour. Beat until dough forms. Divide into thirds. Shape each piece into a 1-inch-thick disk. Wrap in plastic wrap. Refrigerate for 1 hour. 

Meanwhile, for filling, in food processor place cherries, brown sugar and nutmeg. Cover and pulse until cherries are coarsely chopped. Stir in almonds.

Preheat oven to 350°F. On floured surface roll each disk into about a 13-inch circle. Center a 12-inch round bowl, plate or pan on dough circles. Trim around edges to create 12-inch-diameter circles. Discard scraps. Brush circles with milk. Sprinkle a third of the filling on each circle. Lightly press into dough. 

Cut each circle into 12 wedge-shaped pieces. Beginning at wide end, roll up each wedge. Place, point side down, 2 inches apart on parchment-lined baking sheets. Brush tops with additional milk and sprinkle with sugar (if desired). Bake for 18 to 21 minutes or until brown. Transfer to wire rack and cool before serving.

Hanukkah Apple Cake

Recipe by Marcia Stanley

Hanukkah Apple Cake

YIELD: Serves 12

INGREDIENTS:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 package (8 oz.) cream cheese, softened

1/2 cup butter, softened

1 2/3 cups sugar

2 eggs

1 teaspoon vanilla

2 large apples, cored, peeled and chopped

1/2 cup finely chopped pecans

2 tablespoons sugar

1/2 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 350°F. Lightly coat 9-inch round springform pan with nonstick cooking spray. In medium bowl stir together flour, baking powder, the 2 teaspoons cinnamon and salt. Set aside. 

In large mixer bowl beat cream cheese and butter on medium speed of an electric until combined. Add the 1 2/3 cups sugar. Beat until fluffy. Add eggs and vanilla and beat until combined. Add flour mixture to beaten mixture. Beat on low speed until just combined. Fold in apples and pecans. Spread in prepared pan. Stir together the remaining 2 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Sprinkle over the top of the cake. 

Bake for 1 hour and 10  minutes or until wooden skewer inserted near center comes out clean.

Cappuccino. Pixabay photo

By Bob Lipinski

Bob Lipinski

Italians have been sipping little cups of strong coffee for over 400 years, but the coffee we know as espresso — a thick, dark liquid with a foamy, creamy head, or crema dates from 1903. This is when machines (perfected simultaneously in Milan and Turin, Italy) made the rapid method of extraction possible.

The word espresso comes from the Italian for “fast,” since espresso results when pressure forces hot water through coffee grounds. Coffee was first brought to Italy in 1615 by Pietro della Valle. 

In 1938, a Milanese coffee-bar owner named Achille Gaggia added a hand-operated piston pump to the elaborate steam-powered espresso machines, then in use. Gaggia’s invention increased the extraction pressure and added body and complexity to an otherwise thin brew. Later refinements replaced the piston with an electric pump.

It is interesting to note that Italy is the world capital of espresso, yet not a single coffee bean grows there. Italy imports coffee beans for roasting and blending, from Africa, Central and South America.

Espresso has an intense black color, with a concentrated, strong coffee aroma, and a thick, long-lasting crema (pale chestnut, creamy froth head, which should hold sugar on its surface for a few seconds before penetrating the coffee). It has well-balanced flavors and good body, with a thick “mouthfeel,” and a pleasing, bitter aftertaste.

Espresso. Pixabay photo

Although popular in the United States, serving a twist of lemon peel with espresso is not customary in Italy.

The most popular types of espresso or “caffè” are:

Doppio (double): Two shots of espresso served in a single cup.

Lungo (long): A weaker espresso, made by adding water.

Latte: A milky espresso typically consumed in the morning.

Macchiato: A shot of espresso spotted or marked with a scoop of foamed milk on top.

Ristretto: A thicker (restricted) more concentrated version of espresso; made by using less water.

Corretto: A ristretto espresso that is corrected (volume) by adding grappa or other types of distilled spirits, liqueurs or bitters.

Cappuccino is an espresso coffee served with a creamy head made from steamed milk and foam. Cocoa or powdered chocolate is often sprinkled on top. In Italy, cappuccino is a morning drink enjoyed before or with breakfast, and not consumed after 11 a.m.

The history of cappuccino is shrouded in legend. According to one account, the name cappuccino originated as a tribute to Father Marco d’Aviano, a seventeenth-century Capuchin monk. Monks covered their heads with the pointed brown hoods of their cloaks, known as a cappuccio in Italian, which is similar in color to coffee with milk.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

By Heidi Sutton

Put a smile on everyone’s faces with these layered cheesecake and fudgy brownie bakes. Get creative with green and white frosting and festive sprinkles — a fun spin on brownies for the holidays and perfect with a glass of milk!

Christmas Tree Cheesecake Brownies

Christmas Tree Cheesecake Brownies

Recipe by Jenn Fillenworth 

YIELD: Makes 16 servings

INGREDIENTS: 

For the Cheesecake batter

8 ounces low-fat cream cheese at room temperature

1/3 cup granulated sugar

2 eggs

1 tablespoon all-purpose flour

For the Brownie batter

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup vegetable oil

1/4 cup milk

2 eggs

1 teaspoon pure vanilla extract

For decorating

green and white melting chocolate

assorted sprinkles

candy canes

DIRECTIONS:

Preheat the oven to 350° F. Coat an 8-inch square baking pan with non-stick baking spray and set aside.

For the cheesecake batter, place the cream cheese in the bowl of a stand mixer. Beat at medium speed until smooth and creamy. Add the sugar and beat well. Add the eggs, one at a time, beating well after each addition. Add flour and beat the mixture until blended.

For the brownie batter, add flour, cocoa and salt to a medium bowl and whisk until combined. In a separate bowl, whisk together the sugar, oil, milk, eggs and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until blended. Pour the brownie batter into the prepared pan evenly.

Carefully pour the cheesecake batter over the top, spreading it evenly. Carefully swirl the layers together using the tip of a knife.

Bake for 30 minutes, until the brownies are set. Cool the brownies completely in the pan on a wire rack before cutting into triangle pieces.

Decorate trees by placing green and white melted chocolate into a piping bag. Top with assorted sprinkles. Place a 3-inch piece of candy cane in the bottom of the brownie for the stump.

One Pan Japanese Salmon

By Heidi Sutton

Whether you’re celebrating a weekend meal or simply looking for a way to eat healthier, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, try one of these delicious recipes featuring the best fish in the sea.

Grilled Salmon with Spiced Almonds

Recipe courtesy of Fisher Nuts

Grilled Salmon with Spiced Almonds

YIELD: Makes 6 servings

INGREDIENTS: 

1 cup Greek yogurt

2 teaspoons red wine vinegar

2 teaspoons chopped fresh dill

1 tablespoon chopped fresh mint

1/4 teaspoon ground cumin

1/2 teaspoon paprika

kosher salt

1 small cucumber seeded and small diced

1/2 cup almonds

1 teaspoon extra-virgin olive oil

1/4 teaspoon curry powder

1/8 teaspoon paprika

1/8 teaspoon ground cumin

6 salmon fillets 6-ounces each

kosher salt and black pepper

2 tablespoons extra-virgin olive oil

1 large lime

DIRECTIONS:

To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.

Heat oven to 350° F. Heat grill to medium. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.

Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.

To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

One-Pan Japanese Salmon

Recipe courtesy of Family Features

One Pan Japanese Salmon

YIELD: Makes 2 servings

INGREDIENTS: 

1 tablespoon sesame oil

1/4 cup tamarind sauce

1/2 tablespoon Dijon mustard

2 tablespoons sesame seeds

1 tablespoon honey

1 sweet potato cut into rounds

2 tablespoons coconut oil divided

1 tablespoon sesame seeds

sea salt

8 spears broccolini

2 salmon fillets 4 ounces each

brown rice for serving

DIRECTIONS:

Preheat oven to 400 F. Line tray with baking paper. To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined. Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes. Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes. Serve with brown rice.

Candy Cane Pretzel Bark Cookie

When we think about the holidays, a lot of the special moments we remember most fondly from years past involve sharing food with loved ones — from festive cookie exchanges to the scents and smells of family-favorite dishes and desserts, to warm beverages on cold nights.

That’s why McCormick is dishing up these cooking tips for creating special moments:

• Incorporate seasonal herbs, spices and seasonings like sage, pumpkin pie spice, cinnamon and nutmeg into your cooking and baking to provide long-lasting fresh flavors, vibrant colors and appetizing aromas.

• Use ready-to-make dry recipe mixes, such as turkey or brown gravy, to easily create perfectly blended flavors for sauces that elevate your holiday meals.

• Rely on extracts like pure vanilla and peppermint to enhance the flavors and aromas of holiday treats.

This holiday season, the McCormick brand is also going on a virtual quest for the best holiday cookie recipe through the McCormick Cookie Quest contest. If you have a winning cookie recipe, consider joining in the fun. Official Rules and entry instructions can be found by visiting: mccormick.com/cookie-quest-terms-and-conditions. [NO PURCHASE NECESSARY. Starts 11/19/24; ends 12/8/24. Sponsor: McCormick & Company.]

In the spirit of the virtual cookie recipe exchange, McCormick is partnering with famed bakery Milk Bar and its rule-breaking, award-winning founder and CEO, Christina Tosi, to create and share Milk Bar x McCormick Candy Cane Pretzel Bark Cookies.

On Dec. 4, which is National Cookie Day, select Milk Bar locations in New York City, Los Angeles and Washington, D.C. will give away these scrumptious cookies to the first 100 customers, while supplies last. The limited-time cookie will also be on sale at select locations starting on National Cookie Day through December 31. And as part of the collaboration, McCormick and Milk Bar are also sharing the recipe, so you can make these delectable cookies at home!

Milk Bar x McCormick Candy Cane Pretzel Bark Cookie

Ingredients:

• 2 sticks (1 cup) unsalted butter, softened

• 3/4 cup granulated sugar

• 1/2 cup light brown sugar

• 1 large egg

• 1 teaspoon McCormick Pure Peppermint Extract

• 1/2 teaspoon McCormick Pure Vanilla Extract

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 cups white chocolate chips

• 1/4 cup plus 3 tablespoons McCormick Candy Cane Sugar, divided

• 1 1/2 cups mini pretzels

Directions:

1. Preheat oven to 350 degrees F. Spray two half-sheet pans with no-stick cooking spray or line with parchment or silicone baking mats. Mix butter and sugars in large bowl with heavy spatula for about 2 minutes until well blended. Add egg and extracts, stirring until combined and fluffy, about 1 minute.

2. Mix flour, salt, baking powder and baking soda in medium bowl. Add dry ingredients to butter and sugar mixture, stirring just until combined. Stir in white chocolate chips, 3 tablespoons of the Candy Cane Sugar and mini pretzels, mixing until evenly blended.

3. Place remaining 1/4 cup Candy Cane Sugar in medium bowl. Use a 1/3-cup measuring cup or 2 3/4-ounce cookie scoop to portion dough into balls. Toss dough balls in Candy Cane Sugar to coat and place 2 to 3 inches apart on prepared baking pans.

4. Bake 8 to 10 minutes, until edges are golden brown. Cool completely before serving.

Tip: Can’t get your hands on McCormick Candy Cane Sugar? Increase McCormick Peppermint Extract to 1 1/2 teaspoons, stir in 2 tablespoons of red colored sugar along with the chocolate chips, then use 1/4 cup red colored sugar to roll cookies before baking.

“The holiday season is all about sharing. That’s why we’re so excited to share one of our favorite holiday cookie recipes and encourage creative bakers all around the country to do the same,” says Giovanna DiLegge, vice president of Marketing, North American Consumer at McCormick. (StatePoint)

Martha: The Cookbook

Reviewed by Jeffrey Sanzel

Martha Stewart is one of the most recognizable personalities in the world. Noted for her media empire (Martha Stewart Living Omnimedia), the home and hospitality guru attained the highest level of celebrity. She published her first book, Entertaining, in 1982.

Martha: The Cookbook marks her one-hundredth cookbook. Subtitled “100 Favorite Recipes, with Lessons and Stories from My Kitchen,” the book reflects her culinary work and her family life. The introduction and the facing photographs indicate this will be an intimate tome. In addition to the hundreds of photos accompanying the recipes, she shares dozens of personal photos, ranging from family members to Julia Child.

Stewart divides the book into seven chapters: Breakfast & Brunch; Soups & Salads; Cocktails; Hors d’Oeuvres; Dinner; Garden Sides; and Desserts. An appendix follows them: My Basic Pantry explains beef, chicken, vegetable, and turkey stocks, the ideal pastry crust, etc. She outlines her favorite kitchen tools, from the rolling pin to a sesame seed roaster.

In the first chapter, Breakfast & Brunch, Stewart launches with a basic offering: steamed eggs. This is simply a more effective approach to boiled eggs, with instructions anyone can handle. Knowing that her audience will have various skills, she offers a classic hollandaise sauce and an easy hollandaise sauce for artichokes with poached eggs and salmon. She includes her green juice formula, “an invaluable part of my [her] quest for aging gracefully.”

Stewart reflects her Polish heritage with her beet soup and potato and buttermilk soup. On the other end of the spectrum, she sometimes suggests elevating basic fare with truffles or caviar. Drinks include Martha-tinis, Martha-ritas, and a citrus alternative to the Bloody Mary, Mary’s Knees. Hors d’oeuvres range from deviled eggs and potato pancakes to oysters two ways (Rockefeller and Casino). A memory of crabbing with her father on New Jersey’s Shrewsbury River segues into her crabcake recipe. A tantalizing smashed baked potatoes section explains how and, intriguingly, why they should be smashed. 

The two largest sections of the book are Dinners (twenty-one recipes) and Desserts (twenty-two recipes). These sections contain some of the most challenging pieces. The time-intensive potato pierogi and paella recipes are ambitious but clearly worth the effort. Stewart follows the one ingredient dessert—orange granita—with the complex Cipriani classic meringue cake. 

When possible, vegetables come from her gardens and fruit from her trees; she raises chickens for their variety of eggs. She cites two specific residences: a farm in Bedford—where her greenhouses allow growth year-round—and a home on Maine’s Mount Desert Island. Using the best materials from the best sources is a major theme in Stewart’s cookery.  

The contents of the book represent a lifetime of travel. Whether in Ibiza, in the Spanish Balearics, or a café/bakery in Boston, she spent her career gathering the best gastronomic experiences to share with her followers, whether on television or through her magazine and books. 

The personal sections, woven throughout, are titled “Remembering.” Stewart’s memory for detail is extraordinary. Photos of her runway work accompany her days of modeling in Paris during her early college years. She describes her apartment on 101st St. and Riverside Drive in Manhattan, when she worked as a Wall Street stockbroker. In a handful of sentences, she paints a picture of the joys of marriage, pregnancy, and cooking every recipe in Mastering the Art of French Cooking, Volume One, by Julia Child, Simone Beck, and Louisette Bertholle. 

A major highlight is Dana Gallagher’s exquisite photos. Most take an entire page or even a two-page spread. They are bright, vivid, and truly elegant, but this is no surprise. Reflecting on a 1993 soufflés photo shoot, Stewart states, “My editors and I learned a lot on this photo shoot. We learned that we have to treat all food with great respect. No detail is too small.” 

Martha: The Cookbook arrives in time for the holidays. A self-described traditionalist, she presents turkey and ham preparations, ideal for Thanksgiving and Christmas. Pumpkin pie with phyllo crust shows a willingness for a twist on a popular dish. 

While she mentions many famous people and trendsetters, this outing comes down to celebrating family. She often mentions her mother, Big Martha, and her daughter, Alexa (both represented by recipes). She now teaches her granddaughter, Jude, as she taught Alexa. 

In her final words in the Introduction, Stewart sums up her goal: “Please enjoy the recipes we have featured and treat yourself, your family, and your friends to a little taste of my favorites—and do not forget to start compiling your own list of favorites to hand down to your loved ones.”

Leftover Holiday Biscuit Pot Pie

By Heidi Sutton

Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow. 

Gone are the days of simply reheating turkey and stuffing or making a turkey sandwich. Instead, reinvent your holiday extras through fresh takes on classic dishes like this comforting Leftover Holiday Biscuit Pot Pie.

Leftover Holiday Biscuit Pot Pie

Recipe courtesy of Culinary.net

Leftover Holiday Biscuit Pot Pie

YIELD: Makes 8 servings

INGREDIENTS: 

Biscuits:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 1/2 teaspoons sugar

1/4 teaspoon salt

2 teaspoons cream of tartar

1/2 cup cold unsalted butter

2/3 cup buttermilk

1 tablespoon butter melted

Turkey Pot Pie Filling:

1/2 cup turkey fat

1 1/2 cups diced onion

1 1/2 cups diced carrots

1 1/2 cups diced celery

1 bay leaf

1 tablespoon minced garlic

1 tablespoon chopped thyme

1 tablespoon diamond crystal coarse salt

1 tablespoon coarse black pepper

1 cup all-purpose flour divided

8 cups cold turkey stock

6 cups leftover cooked turkey chopped

DIRECTIONS:

To make biscuits: In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar. Grate butter and mix with dry ingredients. Carefully add buttermilk and mix until incorporated. Fold over 5-6 times, roll out and cut into 10-12 rounds. Place cut biscuits on floured surface. Refrigerate 30 minutes.

To make turkey pot pie filling: Preheat oven to 375 F. Heat large pot over high heat and add turkey fat. Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat. Add 1/2 cup flour and cook 2-3 minutes. Add turkey stock 2 cups at a time, allowing to thicken before adding more. In bowl, mix remaining flour with turkey. Add turkey pot, bring to simmer until thickened. 

Add pot pie filling to casserole dish and gently place biscuits closely together on top. Brush biscuits with melted butter and bake 25-30 minutes. Remove from oven and cool 10-15 minutes before serving.

Pumpkin Pie

By Heidi Sutton

Continuing the theme of classic holiday pies from last week, no Thanksgiving would be complete without pumpkin pie or its close cousin, sweet potato pie. Can’t decide? Whip up both and watch them be devoured. Happy holidays!

Pumpkin Pie

Recipe courtesy of Libby’s

Pumpkin Pie

YIELD: Makes 8 servings

INGREDIENTS: 

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can 15 ounces Libby’s 100% Pure Pumpkin

1 can 12 fluid ounces Nestlé Carnation Evaporated Milk

1 unbaked 9-inch 4-cup volume deep-dish pie shell

Whipped cream

DIRECTIONS:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Sweet Potato Pie

Recipe courtesy of Eagle Brand

Sweet Potato Pie

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound sweet potatoes, cooked and peeled

1/4 cup butter

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 (9-inch) unbaked pie crust

DIRECTIONS:

Heat oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake for 40 minutes or until golden brown. Cool. Top with mini marshmallows or whipped cream before serving.

See more Thanksgiving-related articles and recipes online at tbrnewsmedia.com including healthy holiday recipe swaps, turkey cooking tips, and holiday side dishes.