the Friday Feeding; VOL. 53

It’s Open Doors week-end around the state where artists and crafts people welcome you to their studios and businesses.  Here in town a few folks will open their doors and we are always open to showcase our local farmers, purveyors and the incredible arts and crafts from so many talented New Hampshire folks.  Stop on by to see many new craft items just in this week!

Last week-end was frightfully busy…

New…

Thinking ahead, Thanksgiving is not that far off. FYI, our Meal Specials for Thanksgiving week will be an assortment of side dishes to add to your Turkey Day feast or simply take home to enjoy or freeze for later.  Fully cooked, they come in a baking pan for you to simply pop in the oven to warm up.  

Call to place your order for pick up on Wednesday Nov. 27 after 12 noon. 603-783-9933. Selection to be posted next week.

See next week’s Meal Specials by clicking here. And click here to see our November food menu. Remember that Wednesday is call ahead pizza live night!

Holiday recipe 101

We are posting a holiday recipe each week for you to prepare at home. This week? A marriage of three favorite pies! Pumpkin Caramel Apple pie

Prepare or purchase a deep dish pie crust, chill and have ready to fill.

Prepare the first layer.

Whisk together and set aside:

• 1 cup canned pumpkin (or your own cooked and puréed) 
• 1 1/2 tsp all purpose flour
• 1/4 tsp table salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/2 cup plus 1T light brown sugar (or maple sugar)
• 1 beaten egg
• 3/8 cup heavy cream

Prepare the second layer.

Cut, quarter and remove the seeds of one large firm baking apple.  Slice into thin slices.

Melt 1T unsalted butter in a large pan over medium/low heat.  Add apple slices and cook for about 5 minutes then turn them over and continue cooking until they are slightly soft but not mushy.  They may be slightly browned which is just fine.  Set aside.

Prepare layer three.

While making this caramel layer, preheat your oven to 450º.

Whisk together in a medium sauce pan:

• 1/2 cup heavy cream
• 1 cup dark brown sugar
• 1 cup maple syrup (Get some organic North Family Farm syrup here)
• 1 T molasses
• 1/2 tsp table salt
• 4T unsalted butter cut in small pieces

Heat this on low until the sugar has melted.  Remove from heat, let cool slightly then whisk in:

• 6 egg yolks slightly beaten

Assemble the pie. Pour the pumpkin filling into the pie shell, layer the apples over this then carefully spoon the cooled caramel mixture over it all.

Pop it into the preheated oven on the lowest rack then immediately turn it down to 350º. Depending on your oven it will be done in 60 to 70 minutes. It is done when you see small bubbles in the center of the pie, when the edges of the filling puff up slightly & crack, AND when a knife inserted in the center pulls our wet but not clumped with filling. The pie should still jiggle because it will finish cooking as it cools.

Cool completely on a rack then refrigerate. NOTE: the slice pictured above has not been cooled because I couldn’t wait! The cooled pie will make tidy slices. YUM.

The interesting thing about this pie is that the caramel settles to the bottom and pumpkin rises to the top making a ooey-gooey super moist pie!

Have a great week,

Jane and Dave