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By Bob Lipinski

Bob Lipinski

Chile has been making value-centric wines for decades and they are available in many restaurants and wine shops. Like California, Chile labels its wine by the name of the grape and this makes choosing one for dinner or just casual drinking a snap. 

Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, and many other grapes flourish in Chile’s climate. The country is 2,650 miles long and about 150 miles wide, although most of it is a mere 100 miles in width. Red grapes account for 70% of the total acreage in Chile.

The country’s grape-growing season is six months earlier than the Northern Hemisphere’s. The vintage listed on a Chilean wine is the year in which the grapes were harvested, not the year in which the growing season began.

The below seven wines would be a welcome addition to any holiday celebration.

2019 Secreto de Viu Manent “Malbec,” Colchagua Valley. Enticing bouquet and flavor of cranberries, chocolate, black licorice, spicy cherry, and spices with a long aftertaste. Serve with grilled portabella mushrooms.

2019 Koyle Gran Reserva “Carmenère,” Alto Colchagua. Organically grown grapes. (Blend of Carmenère, Tempranillo, and Petit Verdot grapes). A bouquet and flavor of blueberry, green bell pepper, pomegranate, and tart-berries. Serve with roast duck brushed with a glazed orange or plum sauce.

2019 Concha y Toro “Gran Reserva Serie Riberas” Cabernet Sauvignon, Colchagua Valley. Dark colored with flavors of black currants, chocolate, blackberries, plums, licorice, and herbs. Very long aftertaste. A wonderful wine for roasted or grilled lamb chops.

2018 Viña Tarapacá Gran Reserva, Maipo Valley. (Blend of Cabernet Franc, Syrah, Carmenère, Merlot, and Cabernet Sauvignon grapes). Aged 12 months in American and French oak barrels. Flavors of blackberry, cherries, herbs, chamomile, and plums. Serve with hot and spicy sausage in a tomato sauce.

2018 Viña Maquis Cabernet Franc “Gran Reserva” Colchagua Valley. Ruby-colored with a medium bouquet of cherries, blueberries, spices, mint, green olive, and plums. A hearty beef and barley stew would be my choice.

2018 Viña Emiliana “Coyam” Colchagua Valley. (Blend of Syrah, Carmenère, Cabernet Sauvignon, Grenache, Malbec, Carignan, Tempranillo, and Mourvèdre grapes). Cherry-colored with a full bouquet of spicy cherries, raspberries, black pepper, herbs, and plums. Pair with a sausage and mushroom pizza.

2018 Marques de Casa Concha “Cabernet Sauvignon,” Maipo Valley. Dark-colored with full-flavors of black currants, black raspberry, spices, plums, dill, rhubarb, and roasted coffee, with a long finish and lingering aftertaste. Overall, a stunning wine! This wine begs for a porterhouse steak cooked medium-rare and a baked potato.

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].

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Ginger Cookies

Showstopping Cookies with a Crunch

(Culinary.net) Sweet treats are a favorite food, especially when they have a unique or unusual twist that makes them stand out from the crowd. When a dessert isn’t the classic chocolate or vanilla flavor, it can pique eaters’ interest. Cupcakes, macaroons and even pies have some intense flavors, however, it’s hard to top the delightful taste of these Fresh Ginger Cookies.

They are sweet and sugary with the perfect amount of ginger. Baked until golden brown, this dessert is a showstopper for family events and celebrations alike. Even the little ones will love to munch on this sweet treat with fresh, appealing flavor.

From parties to picnics, these cookies can be a hit. They are simple to make, don’t take much time to bake and are unique enough to bring along to nearly any occasion. With ground and fresh ginger, these cookies are equally as appetizing as they are satisfying and sure to turn heads in the kitchen.

Fresh Ginger Cookies

Yield: Serves 24

Ingredients: 

2  cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon salt

3/4 cup salted butter, softened

1 cup, plus 3 tablespoons, sugar, divided

1/4 cup brown sugar

1 egg

1/4 cup grated fresh ginger

Directions:

Heat oven to 350 F. In medium bowl, whisk flour, baking soda, ground ginger, cinnamon and salt. Set aside. In stand mixer, beat butter, 1 cup sugar and brown sugar until fluffy. Add egg and fresh ginger; beat until combined. Gradually add dry ingredients to mixer until combined. In small bowl, add remaining sugar. Using spoon, portion out dough, roll into balls then roll in sugar. Arrange balls on baking sheet at least 1 inch apart. Bake 14 minutes, or until edges are golden brown. Transfer cookies to cooling rack and cool completely

See video here.

Find more sweet treat recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

 

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Local Soccer youth pose with Town Clerk Vincent Puloe, Town Councilman Tom Lohmann, Town Councilwoman Lisa Inzerillo, Coach James Malone, League Sponsor Robert Draper, Supervisor Ed Wehrheim, Coach Dave Phaff and Executive Board-Registrar Tracy Bordanaro.

On Nov. 20, Town officials hand delivered two proclamations to SB Athletico and Middle Country Soccer Club for their efforts in fundraising and donating approximately 350 Thanksgiving meals to Veterans at the Northport VA. The soccer leagues raised funds to purchase and deliver 350 cornish hens and holiday staples, which they delivered to the Northport VA on Nov. 23. Each dinner included a family photo and a letter, written by the soccer players to a veteran thanking them for their service to the county.

Town Clerk Vincent Puloe, Town Councilman Tom Lohmann, Town Councilwoman Lisa Inzerillo, Coach James Malone, League Sponsor Robert Draper, Supervisor Ed Wehrheim, Coach Dave Phaff and Executive Board-Registrar Tracy Bordanaro.

“I was humbled to learn that our local youth devoted their downtime to proactively fundraise and deliver Thanksgiving feasts to the brave men and women who swore to protect our great Nation. I want to commend the coaches, league leadership and parents as well. Teaching our youth to honor, respect and care for our Veterans is more than philanthropic. It is character building, and speaks volumes about the integrity and commitment which these young people exhibit in leading by example,” said Supervisor Ed Wehrheim.

Supervisor Wehrheim along with Town Councilwoman Lisa Inzerillo, Town Councilman Tom Lohmann and Town Clerk Vincent Puleo, surprised soccer players, parents and coaches during a Saturday morning practice, presenting the two leagues with the proclamations. The Thanksgiving fundraiser was orchestrated and managed by the league sponsor; Robert Draper of Draper Asset Management, Coach James Malone, Coach Dave Phaff and Executive Board-Registrar Tracy Bordanaro. Peter Kinzie of Mercep Brothers in St James volunteered to both contribute and assist the leagues with purchasing the goods at cost, to help maximize the number of meals delivered.

During the peak of the COVID-19 Pandemic, the soccer players at SB Athletico were deeply involved in giving back to hospitals, nursing homes and healthcare facilities in the area. In between online soccer training, the families of SB Athletico actively fundraised and collected monetary donations. They then purchased supplies from struggling small businesses, cooked and delivered family style meals to hospitals, and nursing homes. The leagues have recently created a new program; TOPSoccer within Middle Country Children’s Soccer club. This program is devoted solely to children with physical, mental or behavioral disabilities, providing them with an environment that is fun and pressure-free to enjoy the game of soccer

Photos from Town of Smithtown

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By Barbara Beltrami

You know, for a long time now, Jewish cuisine around here has been mostly from descendants of Central European and Russian immigrants; consequently, when we think of Hanukkah, the eight-day Festival of Lights, we think of traditional holiday fare passed down from ancestors who came from those countries. 

But there are Jewish populations all over the world, and some of them have immigrated here in recent years and brought their own holiday fare with them. So this year, I’m going to integrate their traditions into my Hanukkah menus, and I hope you will too. 

I’m thinking that the ubiquitous roast chicken is the perfect way to highlight the special flavors of various other Jewish cuisines. A favorite version of that would be one with dried fruit and almonds from Morocco or a lemony Mediterranean one. But I’d also love to try a recipe for Chinese roast chicken that I am told goes back to the Jewish colony in Shanghai many years ago. Can I make roast chicken three out of the eight nights of Hanukkah? The flavors are all so different, why not?

Moroccan Roast Chicken

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 cup olive oil

1 1/2 pounds onions, thinly sliced

1 cup dried apricots

1 cup pitted prunes

3/4 cup dried dates

2 tablespoons sugar

1/2 teaspoon cinnamon

One 4 to 5 pound whole chicken, rinsed and patted dry

1/2 teaspoon turmeric

Kosher salt and freshly ground black pepper to taste

3/4 to 1 cup water

1/3 cup toasted slivered almonds

DIRECTIONS: 

In large cast iron skillet heat half the oil over medium-high heat; add onions and, stirring occasionally, cook until deep golden brown, about half an hour. Transfer to large bowl, add dried fruit, sugar and cinnamon. Preheat oven to 350 F. Spread fruit mixture over bottom of large roasting pan. Rub chicken with remaining oil, turmeric, and salt and pepper; pour water around chicken and roast for one hour. 

Rotate pan and add more water, a little at a time, if fruit mixture is starting to dry out; roast another 45 minutes, until chicken is browned and juices run clear when thigh joint is pierced. Let rest 10 minutes before carving. Transfer with any juices to warmed platter, sprinkle with almonds, arrange fruit around edges and serve with Israeli couscous. 

Mediterranean Roast Chicken

YIELD: Makes 4 servings

 INGREDIENTS: 

1/4 cup olive oil

Juice from one freshly squeezed lemon

Grated zest from one lemon 

3 tablespoons fresh rosemary leaves

Kosher salt and freshly ground black pepper to taste

One 3 1/2 to 4 pound roasting chicken, washed and patted dry

4 garlic cloves

1 onion, quartered

DIRECTIONS: 

Preheat oven to 425 F. In a small bowl combine the oil, lemon juice, lemon zest, rosemary, salt and pepper; rub mixture inside chicken cavity and all over outside of chicken. Stuff cavity with remains of lemon, garlic and onion, sprinkle outside with more salt and pepper and place breast side up on rack in roasting pan. Roast 50 to 60 minutes, until skin is dark golden and juices run clear when thigh joint is pierced with a fork. Serve with roasted potatoes.

Shanghai Roast Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/2 cup soy sauce

1/4 cup lemon juice

2 tablespoons honey

2 tablespoons sesame oil

1 teaspoon dried mustard

1 teaspoon ground ginger

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1 whole 4 to 5 pound roasting chicken, rinsed and patted dry

DIRECTIONS: 

In small bowl, whisk together all ingredients except the chicken. Transfer to large resealable bag; add chicken and turn to evenly coat with spice mixture. Rotating every few hours, refrigerate for at least 12 hours. Preheat oven to 350 F. Reserving marinade, place chicken on wire rack in roasting pan and roast 1 1/4 to 1 1/2 hours until dark golden brown and thigh juices run clear when pierced with a fork. 

In medium saucepan, heat marinade to boiling and occasionally baste chicken with it. Remove from oven, let sit 10 minutes, then carve and serve with rice and grilled scallions.

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A Sweet Sauce to Savor

(Culinary.net) There are few things better than festive holiday celebrations. Everyone is gathered around the table, ready to eat and enjoy the company. The atmosphere is joyful, the decorations are beautiful and the food is absolute perfection.

From warm casseroles to hearty proteins, most spreads are made of an array of colors with mouthwatering sides and desserts. However, there are some dishes the holidays just can’t happen without. One is a classic, traditional Sweet Cranberry Sauce. It’s popping with color and texture. Plus, it makes everything it tops taste just a little bit better.

This sauce is perfect for nearly any holiday celebration but is also a sweet treat that can be served over vanilla ice cream for dessert. It’s fruity with a hint of citrus and flavorful with a dash of ground cinnamon and a bit of ginger.

This recipe works well into the holiday season. It’s a timeless dish but with a fresh and tangy twist that’s perfect for both gatherings with many guests or simple nights at home with those leftovers you just can’t resist.

Find more recipes perfect for celebrating the holidays at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Sweet Cranberry Sauce

Prep time: 2 minutes

Cook time: 10 minutes

Servings: 8

Ingredients:

12 ounces cranberries

1 cup granulated sugar

1/4 cup orange juice

1/2 cup water

1 1/2 tablespoons ginger paste

1/8 tablespoon salt

1/4 teaspoon ground cinnamon

2 tablespoons orange zest

vanilla ice cream (optional)

Directions:

In large skillet over medium heat, combine cranberries, sugar, orange juice, water, ginger paste, salt, ground cinnamon and orange zest.

Bring to simmer. Stir until thickened to desired consistency, 15 minutes.

Cool 30 minutes. Transfer to bowl. Cover and refrigerate 30 minutes. Serve alone or over vanilla ice cream, if desired.

Watch video here.

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Photo from Harbor Country Day School
Photo from Harbor Country Day School
Photo from Harbor Country Day School
Photo from Harbor Country Day School
Photo from Harbor Country Day School

GIVING BACK 

To celebrate the spirit of giving this holiday season, the students of St. James’ Harbor Country Day School’s Student Council conducted their annual food drive to benefit the Smithtown Emergency Food Pantry. Over the course of two weeks, more than 500 pieces of nonperishable food items were collected. On Nov. 15, those donated items were then delivered to the Food Pantry by Student Council officers. 

As shared by Pat Westlake, the Director of the Smithtown Emergency Food Pantry, “The Smithtown Food Pantry looks forward to welcoming the students from Harbor Country Day School – as their green bus pulls into our driveway we know it is filled with food that the students have collected. The smiling students have collected the food, sorted, and packed it. They now carry it into the pantry where it will be distributed to our neighbors who suer from food insecurity. The pantry relies solely on donations and Harbor Country Day School greatly helps us to fulll our mission of providing assistance to all who come to us. During October we estimate that we provided over 15,000 meals to our clients and we look forward to continuing our eorts as the holiday season approaches.”

The Smithtown Emergency Food Pantry has been serving Smithtown and the surrounding communities since it was founded in 1984. In 2021, the organization provided Thanksgiving dinner xings for close to 300 local families.

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By Barbara Beltrami

Is it really about the turkey? I don’t think so. Personally, I think the turkey is just an excuse for the myriad side dishes that crowd the Thanksgiving plate. And whatever they are, it’s not Thanksgiving without them. Each cook prepares his or her specialty, and each guest arrives, stepping gingerly up the walk and carrying a foil-covered dish. Aunt Somebody always does the Brussels sprouts, Cousin Somebody has to bring the cranberry sauce, Uncle Somebody has whipped up his irresistible mashed potatoes and Somebody’s mother-in-law always presents her “famous” sweet potato creation with the usual flourish, fanfare and self-congratulatory prelude. They all think their recipes are classified information and inimitable, but I’ve pretty much figured them out so here they are.

Roasted Brussels Sprouts

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pint Brussels sprouts, trimmed and sliced in half, top to bottom

1/4 cup olive oil

6 peeled garlic cloves

Coarse salt and freshly ground pepper to taste

1 tablespoon balsamic vinegar

DIRECTIONS: 

Preheat oven to 400 F. In a large cast iron skillet, heat oil over medium-high heat, then place sprouts cut side down in oil; add garlic and salt and pepper. Cook until sprouts start to brown on bottom; transfer them in the pan to oven; roast until they are evenly brown, about 15 to 20 minutes; toss with balsamic vinegar and serve hot or warm with turkey and all the trimmings.

Drunken Cranberry Sauce

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

One 12-ounce bag fresh cranberries

1 large tart apple, peeled and diced

1 cup sugar

1/2 cup orange liqueur

1/2 cup water

1/4 teaspoon cinnamon

1/4 cup bourbon

Grated zest of one orange

Grated zest of one lemon

DIRECTIONS: 

In a large saucepan combine the cranberries, apple, sugar, orange liqueur, water and cinnamon; bring to a boil over medium heat, then simmer until the berries start to pop.  Remove from heat, stir in bourbon and zests; cover and refrigerate. Serve with turkey and all the trimmings.

Golden Mashed Potatoes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

Salt

3 pounds Yukon Gold potatoes, peeled and cut into quarters

1 whole onion, peeled

1 stick unsalted butter

1/3 cup whole milk

Pinch of freshly ground white pepper

DIRECTIONS: 

Bring a large pot of salted water to a boil; add potatoes and onion and cook over medium-high heat until very tender, about 15 to 20 minutes. Drain, then return potatoes to pot without any of the water; discard onion or refrigerate and save for another use. Meanwhile in a small saucepan heat 6 tablespoons butter and milk together until butter melts and milk is hot but not boiling. Go back to potatoes and toss them around in pot over low heat for a minute or so; transfer them to mixer bowl and mash them on low speed; add the hot milk and butter gradually, then the white pepper, and increase mixer speed to medium. When fully combined and creamy, transfer to warmed serving bowl, top with dots of remaining butter and, as soon as it’s melted from the heat of the potatoes, serve with turkey and trimmings.

‘Famous’ Sweet Potatoes

YIELD: Makes 4 servings

INGREDIENTS: 

4 medium sweet potatoes, peeled

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

2 tablespoons orange juice

2 tablespoons grated orange zest

Salt and freshly ground pepper to taste

2 tablespoons finely chopped walnuts

DIRECTIONS:

Preheat oven to 425 F. Line a shallow baking pan or cookie sheet with aluminum foil. Make a series of 1/8” slices cross-wise, slicing only 2/3 of the way down on the potatoes, so the bottoms of the slices are still attached. Place potatoes, evenly spaced, on foil-lined pan. In a small bowl combine the butter, brown sugar, orange juice, orange zest, salt and pepper. With a pastry brush, coat tops of potatoes and let mixture dribble down in between slices. Bake until insides are tender and outsides are crispy, about 45 to 50 minutes. Midway through cooking time, run a fork gently along tops to fan out slices; when potatoes are almost done,  sprinkle nuts over tops and in between slices. Serve hot with turkey and trimmings.

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Preparing Thanksgiving dinner for a houseful of close friends and relatives can be a tad overwhelming. Thanksgiving is a food- and tradition-centric holiday, and all eyes will are typically on the dinner table. Pulling off a feast of this magnitude — multiple courses, side dishes and desserts — takes considerable effort. These tips, tricks and timesavers can be a Thanksgiving host’s saving grace.

Pick the menu early

Don’t leave menu planning and shopping to the last minute. Decide what you’ll be cooking in addition to turkey several weeks before the big day. Select two or three side dishes, preferably items that can be prepared in advance and then reheated on Thanksgiving. These can include a baked macaroni-and-cheese casserole, mashed potatoes, roasted vegetables, and a cornbread stuffing.

Brine your bird

Turkey is the centerpiece of the feast, so give it every opportunity to shine. No one wants a dry turkey, but unfortunately this lean poultry can dry out easily. Meats typically lose about 30 percent of their weight during cooking. However, by soaking the turkey in a brine prior to cooking it, you can reduce this moisture loss to as little as 15 percent, according to Dr. Estes Reynolds, a brining expert at the University of Georgia. Brining the fowl for a day or more can infuse flavor and moisture. Food Network personality Alton Brown has a fan-favorite roast turkey recipe with an aromatic brine that has garnered five stars and was featured on his show “Good Eats” (www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271). A simple salted water soak also can work.

Start prep work a few days before Thanksgiving

Take some stress out of Thanksgiving by cutting all vegetables and/or preparing some dishes a few days early. Label and organize prepared ingredients by recipe and store in the refrigerator. Make extra room in the fridge by removing nonessential items and placing them in a cooler with ice and cleaning out any old food or condiments. Plan your table settings and label which bowls and other serving dishes will be used for which items. This will make it much easier to set the table on Thanksgiving.

Serve batched cocktails

It can be challenging and expensive to have a full bar for guests. Mulled wine, hot cider and punches are ideal ways to service a crowd looking for delicious spirited drinks.

Create simple centerpieces

Use seasonal sights for your centerpieces or place settings. These can include small squashes, gourds, citrus fruits, nuts, or acorns. A hollowed-out pumpkin filled with fresh flowers also can be eye-catching. Thanksgiving is a time to celebrate bounty. Treat guests to a great experience by learning some hosting tips to make the holiday easier to manage.

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METRO photo

Let’s give thanks and help those in need. Bryant Funeral Home in East Setauket is hosting their annual Thanksgiving Food Drive now through Nov. 20.  Please bring non-perishable food to the funeral home located at 411 Old Town Road, E. Setauket, from 9 a.m. to 5 p.m. All food collected will be donated to the local food pantries located at St. James RC Church in Setauket, Infant Jesus RC Church in Port Jefferson and St. Gerard Majella Church in Port Jefferson Station. Please call 631-473-0082 for further information.

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A farm stand along Sound Avenue in Riverhead with many edible varieties of pumpkins for sale. Photo by Heidi Sutton

By Barbara Beltrami

As far as I can tell it’s the pumpkin pie filling that everyone craves. Since it’s really nothing more than a pudding or custard, why not forget about the crust and go straight to the filling with pumpkin rice pudding, pumpkin-peanut parfait or pumpkin custard? The farm stands still have pumpkins galore and one I stopped at had a sign that said that all pumpkins are edible. So there’s no need to wait till Thanksgiving for your pumpkin fix; grab one or two modest sized ones or pick up a can of pumpkin puree at the supermarket to treat your family or guests to a smooth and creamy pumpkin dessert. 

Pumpkin – Ginger Snap Rice Pudding

YIELD: Makes 8 servings

INGREDIENTS: 

2 cups water

1 cup arborio rice

3 cups milk

1 cup pumpkin puree

3/4 cup honey

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of salt

1 1/2 cups crumbled ginger snaps

8 whole ginger snaps

1/2 pint whipped cream

DIRECTIONS: 

Preheat oven to 375 F. In a large ovenproof saucepan bring the water to a boil; stir in rice, cover and simmer until most of the water has been absorbed, about 20 minutes. In a large bowl whisk together the milk, puree, honey, vanilla, cinnamon, ginger, nutmeg and salt. Immediately add pumpkin mixture to hot rice; stir well; cover and place saucepan in oven. Bake until liquid is reduced by one third and mixture is bubbly and foamy, about 45 minutes. Remove from oven, stir well, transfer to large bowl and refrigerate for at least 8 hours. When ready to serve, spoon mixture and crumbled ginger snaps in alternating layers into wine glasses or stemmed dessert dishes; top with whipped cream and garnish with whole gingersnaps. Serve with hot apple cider.

Pumpkin-Peanut Parfait

YIELD: Makes 6 servings

INGREDIENTS: 

4 cups milk

1 1/2 cups pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 1/4 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

5 egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 1/3 cups chopped salted peanuts

DIRECTIONS: 

In a medium saucepan combine 3 cups of the milk, puree, cinnamon, allspice, cloves and ginger; whisk to combine then cook  to a simmer over medium-low heat. In a large bowl whisk together sugar, cornstarch, salt, egg yolks and remaining cup milk. Whisk half the hot milk-pumpkin mixture into the egg mixture, then transfer back to saucepan and whisk to combine with remaining hot milk mixture. Continue to cook, stirring constantly, over medium heat until mixture boils; continue to cook, still whisking constantly, until mixture thickens, about 4 minutes. Remove from heat and stir in vanilla and butter. Layering alternately with peanuts, transfer to stemmed glasses, then refrigerate covered, at least two hours.  Serve with whipped cream.

Pumpkin Custard

YIELD: Makes 4 servings

INGREDIENTS: 

3/4 cup pumpkin puree

2 large eggs

12 ounces evaporated skim milk

1 teaspoon vanilla

1/2 cup brown sugar

2 teaspoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch salt

DIRECTIONS: 

Preheat oven to 350 F. In a large bowl whisk together the pumpkin puree, eggs, milk and vanilla. In another large bowl combine the sugar, cornstarch, cinnamon, ginger and salt. Sift sugar mixture into pumpkin mixture; stir until dry ingredients are completely absorbed; pour into 3/4-cup custard dishes. Place custard dishes in 9” x 13” oven dish and fill it with enough hot water to reach halfway up dishes. Bake 45 to 50 minutes, until custard is set and top is nicely browned. Transfer custard to wire racks to cool. Serve with crème fraîche.

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