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Thanksgiving favorites with a twist - WCAX.COM Local Vermont News, Weather and Sports-

Thanksgiving favorites with a twist

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BURLINGTON, Vt. -

The countdown to Thanksgiving is on. Claire Georges of Butterfly Bakery of Vermont shows us a side dish sure to keep your guests happy!

Maple Pumpkin Pie

1 3- to 4 lb pie pumpkin
2/3 cup maple syrup
1 1/2 tsp vanilla
3 large eggs
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 unbaked 9" pie shell

1) Preheat oven to 450° F
2) Slice the pumpkin in half from pole to pole. Scoop out the seeds and discard. Place the pumpkin, open side down, on a greased cookie sheet. Roast until a fork easily slides through the skin or the pumpkin, about 40 minutes. Remove from the oven and let cool.
3) Scoop the flesh of the pumpkin into a medium bowl and puree with an immersion blender (or food processor).
4) In a large bowl, beat the eggs until uniformly yellow. Add 1-1/2 c pureed pumpkin, maple syrup and vanilla. Whisk until smooth
5) Whisk in the cinnamon, ginger and cloves.
6) Pour mixture into the pie shell and bake for an hour at 350° or until a knife inserted in the center comes out clean.

Serves 8


Roast Garlic Dirty Mashed Potatoes

1/2 - 1 1/2 head garlic
2 tbs olive oil
2 lbs red potatoes
1/2 stick butter, cut into chunks
1/4-3/4 cup milk
salt and pepper to taste

1) Preheat oven to 425°
2) Peel garlic and place in the middle of a piece of aluminum foil on a baking dish. Add olive oil and make a pouch around the garlic with the aluminum foil. Bake for 20-25 minutes until fork tender. Mash it up with a fork and set aside.
3) While the garlic is cooking, rough chop the potato into 3/4 chunks, place in a pot of water and bring the water to a boil. Boil for 15-20 minutes until the potatoes are fork tender.
4) Drain the potatoes into a colander and return them to the pot. Add the butter and garlic and mash with a potato masher. Add milk to reach desired consistency and salt and pepper to taste.

Serves 4

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