Archives for posts with tag: Pumpkin pie

Still going strong!

There are only a few vegetables from the garden, but lots of pickles and pumpkins left. Now we are baking small pumpkin pies and this time a savory pumpkin pie to see how that goes. I, for one, was surprised at how delicious they are.

A couple of volonters from the compost with less but good flavor get peeled and diced.

Then boiled soft with a little water, sugar and spices and mixed.

After cooling add cream and eggs.

This one is spiced with saffron.

Ready for the Kromsta Market on saturday.

We don’t normally celebrate Thanksgiving day in Sweden. There is a thanksgiving day (the second sunday of october called tacks├Ągelse), but it goes by unnoticed.

I have come to think of it as a wonderful occasion to get family and friends together, to eat a fancy meal and be thankful for everything, especially the harvest. Any date between the swedish and american holidays or even later is fine.

We make turkey, stuffing, relish, kale salad, gravy and pumpkin pie. Someday I’ll make a recipe page for everything, but in the meantime I’ll describe how I make stuffing and cook the turkey. Nowdays I buy a turkey fillet and leave the rest of the bird to the butcher hoping he will use and compost it properly.

You’ll need:
– turkey fillet
– whole grain bread
– onions
– apples
– mushrooms
– basil, thyme, oregano
– oil
– clay roasting pot (schlemmertopf)

And how to do it:
– soak clay pot while preparing the rest
– dice onions
– cut bread into cubes
– cube apples
– cut mushrooms same size
– saute onions in iron pot
– add bread to onions and saute
– add apples
– add mushrooms and continue sauteing
– add herbs and mix
– let stand ten min. off heat with lid on
— this is the stuffing
– rinse turkey fillet
– put stuffing in clay pot
– place fillet on top
– put lid on and in the oven
– roast one hour at 200 degrees C

This is a quick and easy method that avoids the timing, the mess and leftovers of having a whole turkey. The stuffing soaks up the juices from the meat and tastes fantastic, but does not leave any juice for making gravy, which we make using soysauce, miso or other bouillon. The meat is always juicier this way too.