Turkey Pot Pie with Cheddar Biscuit Crust

Even though I wasn't involved in the purchase or preparation of our Thanksgiving turkey, my mother was gracious enough to let me leave with a greedy portion of the leftovers. Over the next few days I'll be sharing how I've used turkey leftovers to create creative new meals! On Black Friday we treated ourselves to Thai at our favorite spot in Old Town Alexandria (no time for cooking with sightseeing and shopping on the mind), but the minute I got home from our mini-trip I set about making this Turkey Pot Pie. Instead of a pastry crust this homey one pot dish is topped with Cheddar and Parmesan buttermilk biscuits. Yum.

I made a loud announcement on Turkey Day that nobody was allowed to throw away a single bone, scrap of skin, or any piece of turkey carcass. I needed to make stock! Turkey stock is worth it's weight in gold. I can't afford to purchase the stuff, and even if I could, it wouldn't be near as good as I can make at home. So the morning after our feast I threw the remainders (minus the meat) of our 25 lb. fowl into a huge pot and made my broth. I split the stock with my mom (she deserved some- she cooked the bird!) and brought the rest home.

This recipe originated in Gourmet magazine. I made a few simple changes which included whole wheat pastry flour in the biscuit crust, potatoes instead of parsnips (I've never had a parsnip- something I need to experience!), and upped the cheese. Several raters on Epicurious complained that they couldn't taste the cheese in the biscuits. Such a shame! Make sure you buy sharp Cheddar for stronger flavor and using real Parm-Reg ensures a bolder bite. I didn't hesitate to increase the amount of cheese ever so slightly. And I sprinkled some to melt on top.

Dustin and I gobbled this up. And it didn't feel like leftovers. (But I could eat turkey leftovers every day for a week and still be smiling!) The best part is you can make this year round using chicken instead of turkey. Boil a whole chicken to cook the meat and make the broth, or even easier, buy a rotisserie and a box of low-sodium stock. I bet it would be fantastic either way.

INGREDIENTS
Filling:
4 cups roasted turkey meat, cut into small pieces
3 1/2 cups turkey stock (follow the directions to make your own or purchase low-sodium stock)
1 medium onion, chopped
2 large carrots, peeled and chopped
2 celery ribs, chopped
1-2 lbs. Yukon gold potatoes, diced
1/2 tsp. dried thyme (or 1 tsp. fresh)
3 Tbsp. unsalted butter
8 oz. mushrooms, cleaned and quartered
1/4 cup all-purpose flour
10 oz. frozen baby peas, thawed

Crust:
2 cups whole wheat pastry flour (white whole wheat or all-purpose can be used)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. black pepper
1- 1 1/2 cups extra-sharp Cheddar, grated
1/2 cup Parmigiano-Reggiano, grated
6 Tbsp. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

DIRECTIONS
1. To make the stock, separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Let cool and skim the fat off the top. Set aside 3 1/2 cups stock (reserve remainder for another use).

NOTE: I usually add several garlic cloves, a quartered onion, celery, carrot, black peppercorns, and sea salt to the pot and strain them out with the carcass afterwards. I refrigerate any stock that I'll be using immediately and freeze the remainder.

2. To make the filling, cook onion, carrots, celery, potatoes, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

3. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. At this point it can be refrigerated and reheated over low heat just before topping with biscuit crust.

4. Preheat oven to 400°F with rack in middle.

5. To make the biscuits, sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in large mounds, leaving spaces between biscuits.

6. Bake in preheated oven until biscuits are puffed and golden brown and filling is bubbling, 25 to 35 minutes. (I sprinkled extra Cheddar cheese on top for the last few minutes of baking.) Let stand 10 minutes before serving.

Serves 8.

(Adapted from Gourmet)

Butter Tarts

My mother is Canadian-American. She comes from a tiny town in Alberta. She has lost her accent and her "eh", but she's still got her traditional Canadian recipes. Our northern neighbors know how to do dessert right. Some time ago I shared with you a recipe for Nanaimo Bars- a rich chocolaty Canadian delicacy. And now I finally got around to making butter tarts. I made them for my brother as a birthday gift. He's a huge fan. It has been years since I'd had one and I'd forgotten how good they are!

These are amazingly simple to prepare. You make a buttery sweet pate brisee (pastry dough), form it into mini tarts, and fill it with a syrupy mixture of butter, sugar, and raisins. (I have detailed the pastry making process in another post, so be sure to visit that link for directions.) The filling is gooey and sweet, with a pleasant chewiness from the raisins. And I absolutely love the flaky, light crust. Don't wait to try this Canadian delight!

INGREDIENTS
1 recipe all-butter pie crust (you will need to halve this recipe, because it is for a double pie crust)

Filling:
1 egg, beaten
1 cup brown sugar
1/3 cup butter, melted
2 Tbsp. milk
1/2 cup raisins
1 tsp. pure vanilla extract

DIRECTIONS
1. Prepare the pie crust and refrigerate 2 hours.

2. Preheat oven to 375 F.

3. Roll out the pie crust on a lightly floured surface. Using a large round cookie cutter (or cup/bowl) cut out 12 circles large enough to fill standard muffin tins. Gently press the crusts into the muffin tins (they should reach up the sides almost level with the top).

4. To prepare the filling, combine all of the ingredients in a medium sized bowl, stirring until the sugar has dissolved (no lumps remain). Evenly distribute the filling among the 12 pastry crusts, filling each about 2/3 full. (Any fuller and they will bubble over when baking.)

5. Bake in preheated oven for 18-20 minutes until the filling is bubbling and the crusts are lightly browned. Remove to cool on a wire rack. Store in an airtight container.

Makes 12 tarts.

(My mom's recipe.)

Spiced Pumpkin Cheesecake

We had a delicious Thanksgiving. My mom roasted a beautiful big bird with all of the trimmings and there was so much food that it almost didn't fit on the kitchen counter! There were classic mashed potatoes and gravy, stuffing, sweet potatoes, green beans, and cranberries. Are you drooling yet? Katelyn (my aspiring chef sister) and I made buttery sweet whole wheat dinner rolls. My greatest contribution to the meal was this pumpkin cheesecake. I'd been saving the recipe it for this occasion. I also made my first pumpkin pie. It was a decent pumpkin pie, but this cheesecake shined far above it.

This recipe is simple and wonderful. The texture is a tad lighter than a dense New York Cheesecake. Almost fluffy. This pumpkin masterpiece is bursting with the flavors of cinnamon, nutmeg, vanilla, allspice, ginger, and cloves! Drizzled homemade caramel sauce and a dollop of real whipped cream put it over the top!

Forget that this cheesecake tastes amazing, I was thrilled enough by how it looks! I was ecstatic when my cake had finished baking and it hadn't yet cracked on top (I used the water bath method). And even after it had come to room temperature on the counter- still no crack! And the next morning when I peeked in the fridge- there it stood: a beautiful round crack-less cake. What luck.

Don't bother waiting until next Thanksgiving to make this pumpkin cheesecake. You've probably got a can or two of Libby's left or a lone pumpkin sitting on your porch- pumpkin season is not over yet! For instructions on how to make your own pumpkin puree follow this link.

INGREDIENTS
Crust:
9 whole graham crackers (about 4 oz.), crumbled
1/4 cup sugar
1 tsp. ground cinnamon
1/4 cup (1/2 stick) butter, melted

Filling:
4 8 oz. packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15 oz. can pumpkin puree
1 cup heavy whipping cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cloves

Homemade caramel Sauce

Whipped Cream:
1 cup heavy whipping cream
2-3 Tbsp. powdered sugar
1 tsp. vanilla

DIRECTIONS
1. Position rack in the center of the oven and preheat to 350 F. Wrap a double layer of heavy-duty foil around the outside of a 10-inch springform pan.

2. To prepare the crust, combine graham crackers, sugar, and cinnamon in a bowl or food processor. Blend until graham crackers are very finely ground (if you don't have a food processor you can crush them yourself with a rolling pin). Drizzle butter over. Pulsing, blend until crumbs begin to stick together (or mix by hand with a spatula). Press crumbs onto bottom (not sides) of springform pan. Bake in preheated oven until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.

3.To prepare the filling, use an electric mixer to beat the cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.

4. Bake cheesecake for 90 minutes, or until slightly puffed and softly set and top is golden. (At this point I turned off the oven and left the door cracked open to gradually cool the cake. After a little while I transferred it to the counter to cool completely.) Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.

5. Using a knife, cut around the sides of the pan to loosen the cake. Release pan sides. Cut cheesecake into wedges and serve drizzled with caramel sauce and a dollop of real whipped cream.

6. For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume you achieve.

Makes 1 10-inch cheesecake.

(Adapted from Bon Appetit)

Classic Beef Stew

Happy Thanksgiving! I'm eating at my parent's house this year and so, sadly, I don't have a turkey recipe to share with you. But this beef stew should do. It's warm and inviting for a Winter dinner. A rustic crock pot recipe that couldn't be any easier. I love spending a few minutes on dinner prep during the morning and then returning home to a house wafting with wonderful aromas. And dinner is served!

I bought my stew meat from the same local farmer that I've been purchasing ground beef. Local grass fed beef is leaner and yummier. This recipe is easily adaptable. You can toss in your favorite vegetables or seasonings. Add more garlic, substitute sweet potatoes, whatever you'd like.

INGREDIENTS
1 lb. beef stew meat
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. all-purpose flour
extra virgin olive oil
4 large carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. Yukon gold potatoes, chopped
2 cloves garlic, minced
1 onion, chopped
1 tsp. paprika
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups low sodium beef broth
1 Tbsp. tomato paste

DIRECTIONS
1. Preheat olive oil in a large skillet over medium-high heat. Toss beef with salt, pepper, and flour to dredge. Sear beef in preheated pan, a minute or two on each side, until browned. Transfer to a slow cooker.

2. Add the remaining ingredients (carrots through tomato paste) to the slow cooker. Cook on high for 4-6 hours (mine was perfectly done after 5 hours) or on low for 10-12 hours, until the meat is tender.

Serves 4.

(Adapted from All Recipes)

Sweet Potato Rolls, Revisited

Have you figured out yet that I'd be happy if all I did was bake bread? And could eat my homemade bread all day long and never grow round. That's my fantasy. But instead I make dinners and desserts and bread on occasion. And I balance the bread consumption with physical activity. I used to be a work out fiend. But I've realized you don't have to exhaust yourself at the gym every day to stay in shape (and prevent weight gain) if you eat well the majority of the time. I manage to fit in a few intense workouts a week and the rest of the time I keep myself moving in the good old-fashioned (and free!) ways- stairs, brisk walks, and running around the kitchen cooking!

I'm no expert on the subject, but I do have a degree in the science of exercise and could tell you all about the national recommendations for physical activity and how many servings of protein should accompany it. But those are just numbers, not reality. The truth is, each of us is different and need different levels of activity and different amounts of food to reach a place where we're happy in our own skin (and functioning our best). There are helpful guidelines to follow, but we really have to figure it out for ourselves.

When I was younger eating healthy and exercising was about staying thin and looking my best. While it worked, it was such a chore. Since I've grown up slightly my focus has changed. Probably the change of attitude has come from studying health and nutrition for four years and now witnessing the effect of bad lifestyle choices on my patients. My new motivation is not so superficial- I now have a deep rooted desire to be as healthy as I can. I don't want to be the patient in the hospital bed who experienced a stroke at age 50 and no longer recognizes her husband and children. I do want to be around to see my (future) children as adults and to pass on healthy habits to them. This shift of focus has made staying disciplined a whole lot easier.

I could ramble on about my passion for nutrition and healthy eating all day long. But I know you won't stick around, so I'll stop. There's always room for bread (and all baked goods) in your diet. Just not as much room as there is for fruit, vegetables, and lean dairy and protein. You've seen that I try to bake with whole wheat. If I'm eating white bread, it's dessert. These soft, fluffy, scrumptious sweet potato rolls are 100% whole wheat! They definitely deserve a place at the dinner table.

2/25/09: I had made this roll recipe several times in the past without much success. Tonight they were unbelievable! To obtain the same fluffy and light sweet potato rolls pictured above, I suggest two essential ingredients: white whole wheat flour and vital wheat gluten. Often baking with whole wheat weighs things down. It is just heavier by nature and you end up with a dense unpleasant texture (and sometimes even taste). Not here! This flour works miracles! The addition of vital wheat gluten ensures an even higher rise and fluffier result. On their website, Arrowhead Mills promises that upon using their vital wheat gluten your baked goods "will rise above the rest"! They explain that "gluten is the natural protein portion of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold." All you have do is add 1 1/2 tsp. gluten for each cup of flour, sift them together, and then proceed as normal. It is a trick, often used by professional pastry chefs, to ensure your whole wheat baked goods don't fall flat!

I was not only astounded by the beauty of these rolls, but also the taste! (I find baking with yeast the most challenging, and yet the most rewarding when it turns out right!) They are slightly sweet, with a rich earthy undertone. I guarantee that even those who loathe sweet potatoes will be converted! Top with a dab of butter and/or a drizzle of honey. There's no way you'll be stopping after just one!

INGREDIENTS
1 Tbsp. active dry yeast
2 Tbsp. honey
1 1/2 cups sweet potato, pureed (Poke a fresh sweet potato with a fork several times and then microwave it on high for about 10 minutes, until it is soft and the skin peels off easily. Then mash and/or puree it.)
1/2 cup warm water (100-110 F)
3 Tbsp. butter, melted
1 tsp. salt
2 eggs, slightly beaten
3 cups white whole wheat flour, plus extra for kneading

4 1/2 tsp. vital wheat gluten (available at health food stores and many grocery chains)

NOTE: Instead of using vital wheat gluten you could incorporate some bread flour (try 1/2 or 1 cup) to increase the protein content.

DIRECTIONS
1. In a large mixing bowl, dissolve honey in warm water. Add the yeast and let stand 10 minutes until foamy.

2. Add sweet potato, butter, salt, and eggs. Stir to mix well.

3. Sift together flour and vital wheat gluten. Stir in 3 cups of flour mixture until the dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball.

4. Place in an oiled bowl, and turn dough to coat the surface. Cover, and let raise about 1 hour or longer.

5. Punch down, and allow dough to rest for 2 minutes. Divide dough and form into 12-15 rolls. Place on a lightly greased cookie sheet or in a 9x13 pan. Cover and allow to rise until doubled, about 1 hour.

6. Preheat oven to 375 F. Bake for 15-18 minutes until the centers are cooked through and browned on top. Serve warm.

Makes 12-15 rolls.

(Adapted from All Recipes)

Beef and Bean Chimichangas

I made this with Dustin in mind. I'm sure I've mentioned before that previous to my love affair with cooking, my husband lived on frozen burritos and microwave pizzas. Yes, I'm slightly embarrassed. Those were our undergrad college days. (When anything goes- right?!) We are now back in school (actually it never really ended) working on our second round of 4 year degrees and our eating habits have much improved.

Even though he appreciates the home cooked meals, sometimes Dustin gets a craving for the junk he lived on. My compromise is making him meals that remind him of his snack-food favorites. Beef and bean chimichangas (they come in oversized bags at Costco) were a staple in our freezer and now I've recreated them (with a healthier twist, of course)! For nostalgia's sake I even threw a few in the freezer that he could microwave whenever he gets the urge. Funny thing is, these turned out so good that I'm the one who has been sneaking them for lunch!

This is easy to prepare, family-friendly (kids in mind), and can be refrigerated/frozen/reheated at any point. Almost as convenient as the processed and packaged kind. But so much better (tasting and for you)!

INGREDIENTS
1 lb. lean ground beef
extra virgin olive oil
1 onion, diced
1 green bell pepper, diced
4 garlic cloves (or 1 tsp. garlic powder), minced
salt and pepper, to taste
1 1/2 cups corn
2 tsp. chili powder
1 tsp. ground cumin
2 cups taco sauce or salsa (I used chunky salsa)
sharp Cheddar cheese, shredded (as much as you want)
12-16 large whole wheat tortillas
2 cans refried beans (I used refried black beans with jalapenos)
butter, for brushing

lettuce, shredded
tomatoes, diced
sour cream

DIRECTIONS
1. Brown ground beef in a large skillet over medium heat. Drain, remove beef, and set aside. Add about 1 Tbsp. extra virgin olive oil to the pan along with the onions and green pepper. Saute until they begin to soften. Stir in the garlic, chili powder, and cumin. Cook for several more minutes. Add the corn and return the ground beef to the pan. Stir in the salsa/taco sauce and cook until heated through. Season to taste with salt and pepper.

NOTE: This filling can be made ahead of time and refrigerated until ready to use.

2. Preheat oven to 350 F.

3. To assemble the chimichangas, heat the tortillas in the microwave until soft and pliable. Spread a layer of refried beans over the center of each tortillas. Top with several spoonfuls of the beef filling and a generous portion of Cheddar cheese. Roll up the tortillas tightly and secure with a toothpick (optional). Place on a foil-lined baking sheet that has been brushed with butter or lightly sprayed with cooking spray. Brush the outside of the chimichangas with melted butter. Sprinkle extra cheddar cheese on top (optional).

4. Bake in preheated oven for 20 to 30 minutes (longer if your filling was cold) until crispy and brown on outside. Remove from the oven and serve topped with lettuce, tomatoes, and sour cream.

NOTE: These can be frozen before or after being cooked and baked later or reheated in the microwave!

Makes 12-16 chimichangas (depending on the size of your tortillas).

(Adapted from All Recipes)

Chipotle Chicken Panini

This is true comfort food... a greasy cheesy chicken panini! Bacon and red onions add a delightful crunch, while chipotle-lime mayonnaise adds some spice that's counteracted by the sharp Cheddar and shaved chicken. My panini infatuation was triggered by Panera Bread's extensive selection of sandwiches. I quickly discovered that I could make most of them at home- in a much healthier manner! (Restaurants add way too much sodium and other preservatives that it's best to avoid.) Paninis make the perfect lunch, snack, or quick dinner fix. I use a panini press, but you can always heat up a griddle or ridged grill pan and flatten the panini by placing a second pan on top (just make sure to flip halfway through).

INGREDIENTS
4 slices whole wheat sourdough or artisan bread
tomato, sliced
red onion, thinly sliced
chicken breast, cooked and thinly sliced
sharp Cheddar cheese, thinly sliced
bacon, cooked until crisp and crumbled (about 1 slice per sandwich)
salt and pepper, to taste

Chipotle Mayonnaise:
1/4 cup mayonnaise
squeeze of fresh lime juice, to taste
1/2 of a chipotle pepper in adobo, minced
salt and pepper, to taste

NOTE: If you don't have canned chipotles in adobo, you could use chipotle chili powder and/or ancho chili powder and lime juice to taste.

DIRECTIONS
1. To make the chipotle mayonnaise, combine the mayonnaise and chipotle pepper in a small food processor. Pulse to combine. Blend in lemon juice (somewhere between 1/2-1 tsp.). Season to taste with salt and pepper.

2. Preheat panini press. (I spray mine with cooking spray right before placing the sandwiches on.)

3. Spread mayonnaise on one side of each slice of bread. Top two of the slices with Cheddar, chicken, tomato (I like to sprinkle them with salt and pepper), onion, bacon, and the second slice of bread. Grill on the panini press until the cheese has melted and the outside is crisp.

Makes 2 paninis.

(Sandwich inspired by Panera, Mayonnaise adapted from Bobby Flay)

Pumpkin Butter (& Pumpkin Roasting)

I need to get something off my chest. I have a picky eater in my house. And it's not me. Since there are only two of us, it should be pretty clear who I mean. In all fairness, he is willing to try most dinner dishes I serve. But when it comes to dessert, it's another story. I find this strange. He has a severe sweet tooth and yet is extremely finicky when it comes to what his treats contain. OK, here I go with the list... the foods that Dustin (I had to name names eventually) finds repulsive: coconut, raisins, pretty much most dried fruit except for Craisins, most nuts (especially when in desserts), fresh fruit baked into breads, whipped cream, marshmallow (except in smore's), anything too rich (chocolate decadence), anything with too much peanut butter (there is no such thing), PUMPKIN ANYTHING, and on occasion/when convenient he claims to dislike caramel and cheesecake.

That list eliminates 90% of baked goods! Astounding, I know. It leaves us two main options: chocolate chip cookies and brownies. I think he'd be happy if that's all I ever made. But you know me. I'm the queen of variety, of trying new things. And I like, even love, every single one of the things on that list. This presents a problem. It means when I want to bake oatmeal raisin cookies or pumpkin cake, I have to eat them all by myself or they're going to waste. (Or I share with my friends. Thank goodness for friends. It's not hard to make them when you're giving away sweets all the time!)

Mostly, I find it frustrating that so many foods that I find delightful, delicious, and that I salivate just dreaming about, Dustin despises. How can this be? How are our taste buds so innately different and how did we two oppositely opinioned eaters end up together? OK, I confess: I'm exaggerating a wee bit. I have to give him some credit. For me, he will break his own rules quite often. Like several weeks ago when I made a Caramel Apple Pecan Cheesecake (I think that one breaks at least 4 rules at once) and he tried a bite and then finished off the rest of the cake! I swear it is that good! He'll eat whipped cream and berries on angel food cake and chocolate-peanut butter cupcakes, but don't even bother with the pumpkin or raisins. Never gonna happen. I guess I should take it as a compliment that he often turns out to like what I bake despite its forbidden contents.

Maybe he's not unusual. Are you, dear reader, that picky as well? Maybe I, who can't think of a single dessert-like food I don't like, is the strange one. Whew! So now that that's out there, let's talk about pumpkin butter. This is what started me on my rant- this dreamy pumpkin treat! (Not Dustin approved.) I've bought jars of pumpkin butter in the past and I never knew how simply I could make my own. I bought a baby roasting pumpkin to start from scratch but you could use canned puree as well. After combining a few ingredients (mostly spices) and simmering them on the stove, you have created a thick and luxurious sweet pumpkin spread. I like mine on toast, bagels, English muffins, pancakes, waffles, anything that resembles bread. People even make pies with the stuff (not sure how, but Google could help you with that)!

INGREDIENTS
2 1/2 cups pumpkin puree (1 4 lb. pumpkin cooked)
1 cup apple cider
1 cup brown sugar
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. salt
1/2 tsp. pure vanilla extract

DIRECTIONS
1. Prepare (or purchase) pumpkin puree.

NOTE: For detailed instructions on making pumpkin puree from scratch follow this link over to The Kitchen Sink. In short, I cut my 4 lb. pumpkin in half, scooped out the guts, and placed the pumpkin cut side down on a foil lined sheet pan. I roasted it in a preheated 400 F oven for 1 hour until soft. I let it cool and then removed the skin. I first mashed the flesh with a potato masher and then transferred it to the food processor to puree. Then I placed it in a thin dish towel (I didn't have any cheesecloth) suspended in a glass bowl, covered it with plastic wrap, and let it sit in the fridge over night. In the morning I gave it one last squeeze, drained off the water, and had thick pumpkin puree!

2. Combine all ingredients (pumpkin puree through vanilla) in a medium sized saucepan. Bring to a boil over medium heat; reduce heat and simmer 20 -30 minutes, stirring occasionally. Store in an airtight container in the fridge.

(Adapted from Eggs on Sunday and The Kitchen Sink)