Leftovers are always a headache for small families. I just used turkey leftover from Thanksgiving and turn it into a brand new dish. The perfect weekend brunch!!!
You can always prepare more pie crust dough and just freeze it. I would defrost the dough the night before making pies and then roll it onto the pie pan and put it back to the fridge. In this way, the pie shell would have enough time to rest in the fridge to prevent shrinking from baking. Continue reading Quiche with turkey leftovers 法式鹹派
This dessert would make a perfect ending for a Thanksgiving dinner. It combines perfectly with flaky pie crust, the freshly made brown sugar pumpkin purée topped with crispy maple pecans. The cupcake-sized pies make it looks more delicate and easy to serve.
If you don’t have enough time to have fun in the kitchen at once, you can divide the work into a couple portions. The pastry dough can preserved in freezer for about a month. The mashed pumpkins can be stored in the fridge for about 2 weeks.
However, I would never sacrifice the genuine taste of fresh pumpkin purée with the preserved ones. If you ever tried the homemade pumpkin pie, you wouldn’t want to go back to the supermarket/ canned pumpkin pies again. 😛
It took me a couple times to practice and adjust the recipe for pie crust, but it’s worth the effort. Making your own crust is much cheaper and has better flavor. The most important is you know exactly what ingredients you use. Try this out and amaze your Thanksgiving table!! Continue reading Mini Pumpkin Pecan Pie 迷你南瓜胡桃派