Pumpkin Chiffon Pie

I'll be having Thanksgiving at someone else's home next week.  Since I don't have to cook the main meal, I'm freed up to make a dessert that is more complicated than I would otherwise do--the pumpkin chiffon pie that was the crowning glory of my mother's Thanksgiving table.  This is a cut above the usual pumpkin pie!

Ruth Glick's Coconut Pumpkin Chiffon Pie

from Helen Gold, Penny's mom

1 envelope gelatin, softened in 1/4 cup cold water

1-1/4 c. mashed cooked pumpkin (canned is OK)

3/4 c. evaporated milk

1/2 c. water

2 jumbo (or 3 medium) egg yolks, slightly beaten (save egg whites)

1/2 c. brown sugar

1/2 t. salt

1/4 t. nutmeg

1/2 t. cinnamon

1/4 t. ginger

1/4 c. brown sugar

1/2 t. vanilla

3/4 c. (plus a little more) toasted coconut (to toast: spread in shallow pan and bake at 305 for about 4 minutes, stirring frequently so that it browns evenly; watch out as it browns quickly)

pie shell (graham cracker or regular—either is fine)

whipped cream

  

1.     Bake  pie shell.

2.     Soften gelatin in water.

3.     Combine the next set of ingredients (pumpkin through ginger) and cook over boiling water for about 10 minutes, stirring constantly.  Stir in softened gelatin until dissolved.  Chill until slightly thickened.

4.     Beat the 2 or 3 egg whites until frothy.  Add 1/4 cup brown sugar and continue beating until stiff.  Fold into pumpkin mixture with 1/2 t. vanilla and 3/4 c. toasted coconut.  Turn into baked pie shell.  Chill until firm. Top with whipped cream and sprinkle with toasted coconut.

Roasted tomatoes

Warmer temperatures have lingered here, and I just recently stripped my tomato plants of all the partly-ripe and green tomatoes that remained.  I left them in a paper bag for a while, so about half ripened.  I've made roasted tomatoes for a couple of years now, introduced to the recipe by my friend Natania, but I hadn't tried using green tomatoes as well as red.  Great way to use up the green tomatoes, and a LOT easier than make fried green tomatoes.  I have not put in amounts for the ingredients as there is no need to be exact with this.

ROASTED TOMATOES

adapted from Mediterranean Light

• a baking sheet or two full of Roma (or other) tomatoes, cut in half horizontally; can also be done in smaller amounts
• olive oil spray (or regular olive oil)
• salt and freshly ground pepper
• minced garlic (or garlic powder if you're in a hurry)
• fresh basil or parsley (or dried if you don't have fresh)

Heat oven to 325.  Cover baking sheet with aluminum foil and spray lightly with oil.   Put tomatoes on baking sheet, cut sides up.  Sprinkle with salt and pepper and add garlic and herbs.  Spray with olive oil (or drizzle with oil).

Bake for 2-3 hours, until tomatoes collapse and begin to carmelize.  Serve hot or at room temperature.

These are so tasty and so easy to make that I alwyas bake at least a whole baking sheet full, sometimes two, and freeze what we don't eat.

Greek Eggplant salad

I made this recently to bring to a potluck, and it was a big hit. The original recipe called for turning the eggplant under the broiler until the skin blackens. I took the easier route of baking it in the oven, and it was just fine!

GREEK EGGPLANT SALAD

adapted from Jane Brody's Good Food Book

4 servings (doubles easily)

1 medium eggplant (about 1 lb.), sliced 1/4" thick (skin left on)
1 large tomato, seeded and chopped
1 green pepper, cut in half
1 large clove garlic, crushed
1 small onion, grated (or chopped very fine in a food processor)

1/2 t. salt
1/4 t. freshly ground black pepper
3 T. red wine vinegar
1 T. olive oil

minced fresh parsley for garnish

1.  Preheat oven to 375.  Spray a baking sheet with olive oil spray.
2.  Put eggplant slices and halved green pepper on baking sheet.  Bake for 35 minutes, until tender.
3.  Chop the eggplant and the pepper and put in a medium bowl.  Add the tomato, onion, and garlic.
4.  In a small bowl, combine all the dressing ingredients: salt, pepper, vinegar, oil.  Pour the dressing over the eggplant mixture, and combine thoroughly.  Chill the salad well.  Serve sprinkled with parsley.