Recipes as Love Letters

Luana’s Cherried Cranberries

• 4    Cups Fresh Cranberries, washed and drained
• ½   Tsp. Salt
• 1    Cup Water
• 2    Cups Sugar
• ¼   Tsp. Baking Soda

(I add one stick of cinnamon and think it gives it a nice flavor – of course remove before serving…)

Bring ingredients to a boil, cover and boil gently for 15 minutes.  Set aside without disturbing until completely cool.  (This is the most important part – don’t stir or touch it – let it come naturally to room temperature and then put in fridge.)

Refrigerate and serve.

Easy to make, vibrant on the plate, and even better the next day!

Mushroom and Leek Bread Pudding

Serves 8 to 10

• 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
• 2 T good olive oil
• 1 T unsalted butter
• 2 ounces pancetta, small-diced
• 4 cups sliced leeks, white and light green parts (4 leeks) (see note)
• 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
• 1 T chopped fresh tarragon leaves
• 1/4 cup medium or dry sherry
• Kosher salt and freshly ground black pepper
• 1/3 cup minced fresh flat-leaf parsley
• 4 extra-large eggs
• 1 1/2 cups heavy cream
• 1 cup chicken stock, preferably homemade
• 1 1/2 cups grated Gruyere cheese (6 ounces), divided

Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13-by-9-by-2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

A savory twist on a classic — buttery leeks, mushrooms, and bread baked to golden perfection.  From Ina Garten’s Foolproof.

Pumpkin Pie

My favorite

Filling:

• 1 (15-ounce) can pumpkin purée (not pie filling)
• 1/2 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 2 teaspoons grated orange zest
• 3 extra-large eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk

Other:

• 1 unbaked Perfect Pie Crust (see recipe below)
• Dried beans, for blind baking

Preheat the oven to 425 degrees.

Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce the oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the rum whipped cream.

Perfect Pie Crust (Makes Two (9- to 11-inch) Crusts)

• 12 tablespoons (1½ sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/3 cup very cold vegetable shortening
• 1/2 cup ice water

Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Add a dollop of homemade whipped cream with a smidge of vanilla, trust me!