As you prepare for your Thanksgiving feast, we have a recipe you’ll enjoy straight from the “RPO Cooks!” cookbook. RPO Concertmaster Juliana Athayde shared her recipes for a full Thanksgiving dinner – brined turkey with gravy, baked acorn squash, stuffing, spinach soufflé, and to top it all off, her mom’s bourbon pumpkin pie.The cookbook includes more than 200 recipes from RPO musicians, conductors, guest artists, Rochester Philharmonic League members, and RPO staff. Click here for more information and to order “RPO Cooks!”
Juliana’s Pumpkin Pie with Bourbon
2 Tbsp. unsalted butter
3/4 c. sugar
3 eggs
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 c. canned pumpkin puree
1 c. undiluted evaporated milk OR heavy cream
1/4 c. bourbon
1 9” pie shell in pie pan (store bought or homemade)
Preheat oven to 450°. Cream butter and sugar together. Beat in eggs, one at a time. Add remaining ingredients, beating well after each addition. Pour into pie shell and bake at 450° for 10 minutes, then reduce to 325° and bake for another 45 minutes, or until the custard filling is firm. Serves 8.
No comments:
Post a Comment