Falling Leaves and Pumpkin Seeds

Happy November, my friends!  My three-month-old MacBook hard drive crashed last week, and it's still not back from the Mac Store yet.  I miss it, but in the meantime, Mr. Magpie is lending me his laptop.  I know I've been promising photos of the house, and they are coming, but delayed furniture deliveries and other hold ups are slowing down progress on the house.  We're loving being here all the same, so it doesn't really matter to us!  For the moment I thought I'd just share a moody late afternoon instagram shot of one of my kitchen windows. 

October was wonderful here in our new neighborhood.  One highlight was a visit from our niece, with whom we built an entire fairy village, complete with street signs, a hospital, school, a senior center--yes, she's that thoughtful a girl--a restaurant, farm, lookout tower, and much more.  I have tons of photos that I'll share once my computer is up and running, but in the meantime, here's one of the fairy houses.  This one's long gone now, as it was one of the first to be eaten by the giants squirrels who invaded the village.

Our lovely dead end street just an hour before Hurricane Sandy hit.  We have wonderful woods for exploring and for gathering fairy village supplies at the end of the street.

The morning after Sandy hit the waves at Portland Head Light were monstrous--beautiful, but monstrous.  We were fortunate to lose just a few tree limbs during the storm.  Our hearts go out to all those who lost loved ones or whose homes and businesses were damaged or destroyed. 

As the winds raged around our little house, we nursed a sick kitty (who is now on the mend, thanks to antibiotics) and made Halloween cards. 

And the first Halloween in the house was a good one.  We bought far too much candy, as we had no idea how many ghouls and superheroes would show up, and we didn't want to run out.  So leftover m&m's it is for dessert from now until . . . well a long time from now.  Sigh.  I like m&m's too much for my own good.

Last but not least, I roasted pumpkin seeds this morning from the seeds leftover after carving jack-o-lanterns last night.  The recipe follows below.  More just as soon as my MacBook's up and running.  Thanks for bearing with me, lovelies!



Quick Roasted Pumpkin Seeds

• approximately 2 cups washed and dried pumpkin seeds
• about 5 dashes worchestershire sauce
• a dash or two (or more) of your favorite hot sauce
• 1 tablespoon chopped fresh rosemary
• about 1 teaspoon cajun spices
• salt to taste
• about 1 tablespoon demarara sugar
• about one tablespoon olive oil.

Toss all ingredients together in a bowl.  Let sit.  Preheat oven to 375 degrees.  Once the oven is heated, pour the coated seeds onto a parchment-lined baking sheet and roast for about 10 minutes.  Take them out, stir well, then put back into the oven for another 5 minutes. Stir and repeat.  I ended up roasting mine for a total of about 25 minutes, but it will vary depending on how wet your seeds are to begin with.  Just keep checking on them and stirring them every five minutes and you won't burn them.  Let cool, then munch away!

A warm welcome to new readers and a big hug to old friends.  xo Gigi

Pecan Pie

I promise photos of the house very soon, but in the meantime, I have to share a recipe with you.  Over the weekend I made a pecan pie for a very special family event, and I thought, what better dessert to celebrate autumn than pecan pie?

I've made it before, but I decided to try a new recipe this time, and I'm glad I did.  Actually, I combined a couple of different recipes from Martha Stewart and Nick Malgieri, added a few variations of my own, and came up with what turned out to be my favorite pecan pie ever.  Less dense and gooey than many, this one has almost a custardy texture, and while no pecan pie feels light when you eat it, this is as close to creamy as a pecan pie can get.  It's all due to the eggs--lots of 'em.  Plus, I use very, very little light corn syrup compared to most pecan pies, which often get their sweetness from loads of dark corn syrup.  The sweetness in this version comes instead from molasses and brown sugar, making the flavor deeper and more complex--more autumnal.  Molasses is a traditional sweetener in New England desserts like Indian pudding, so if you like that kind of fall treat, you will love this pie!  It is not health food, that's for sure, but a little sliver is all you need (okay maybe two slivers), topped with a dollop of whipped cream or a scoop of vanilla ice cream--or even plain.

The Magpie's Pecan Pie

For the crust (adapted from Nick Malgieri's sweet dough recipe):

Note: I make a double crust recipe, using one half to make the crust and the other half to roll out and make little leaves for the top of the pie.  The recipe here is for one crust. If you'd like to decorate your pie with leaves or other cutouts, simply double it.

1 cup all-purpose flour
2 Tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 Tablespoons cold unsalted butter
1 large egg

I make this in a food processor, but you can make it by hand, too.

• Combine the dry ingredients in the work bowl of a food processor fitted with a metal blade.
• Pulse 3 times at 1-second intervals.
• Cut the butter into 1-T pieces and toss in work bowl.
• Pulse about fifteen times until the mixture resembles corn meal.  
• Add the egg to the work bowl and pulse until the dough forms a ball.  This only takes 10-15 seconds.
• Scatter a little flour on your clean work surface.
• Turn the dough out of the bowl and knead it 3 or 4 times quickly until it all holds together.  Do not overwork!
• Press dough into a disk and sandwich it between two pieces of plastic wrap.  Press into a 6-inch circle, seal it with the wrap and refrigerate for at least an hour.

Ingredients for the filling (adapted from Martha Stewart's Baking Handbook):

5 large eggs

1 1/4 cups packed light-brown sugar

6 Tablespoons unsalted butter, melted

1/3 cup light corn syrup

1/3 cup unsulphured molasses

1 Tablespoon bourbon, dark rum, or rum flavoring

1 teaspoon vanilla

1/4 teaspoon salt

1 2/3 cups pecans, coarsely chopped, plus 1/3 cup whole pecan halves

To make the pie:

• Set a rack at the lowest level of the oven and preheat to 350 degrees.
• Roll out the chilled crust and set in a 9-inch pie pan.  I use a Pyrex pan for this recipe.
• Crimp the edges of the crust in your favorite decorative pattern.
• Place the crust in the fridge until you're ready for it.
• If you want to make decorative leaves for the top, roll out your second crust, cut the leaves with small leaf-shaped cookie cutters, and then place the leaves on a cookie sheet covered with parchment paper.  Whisk one egg with a splash of milk or cream and brush this mixture over the leaves with a pastry brush.  Refrigerate the leaves until you're ready to use them.
• In a medium bowl, make your filling by whisking together the eggs, brown sugar, corn syrup, molasses, bourbon or rum, vanilla, and salt.  Stir in the chopped pecans.
• Take your prepared crust out of the fridge and pour the filling into it. 
• Arrange pecan halves and decorative leaves (if you're using them) on the top of the filling.
• Brush a little egg whisked with milk or cream over the crust edges for a gorgeous golden color.
• Bake the pie for about 45 minutes, until the filling is well-set and puffed in the center.  I have a gas stove, so I find that I have to check the pie every 10-15 minutes, and turn it for even browning.  If the crust seems to be browning too quickly, you can always cover just the crust edges with some aluminum foil or, if you have one, a crust ring.
• Cool on a pie rack.
• This pie keeps fine at room temperature, loosely covered with foil, for about 3 days.

One more note: You'll have some crust leftover from making the leaves.  I re-roll this with my rolling pin into a rectangle, spread a little softened butter on it, and sprinkle it with cinnamon and demerara sugar.  Then I roll it up, jell-roll style.  I cut the roll into 1-inch pieces, brush each with egg, sprinkle a little more sugar on top, and pop them into the oven on a parchment-lined baking sheet for about 20 minutes.  They're great straight out of the oven or for breakfast the next day.  

October

Month of my dreams.  This is the time I climb inside my own head, write down what I discover in the corners, behind doors I'd nearly forgotten.  The month of black tea, blankets, thick books with well-thumbed edges.  The time for foragers, leaf gatherers, finders of treasure on the forest floor.  I could throw you a party, fellow searchers; strew the table with dried flowers; bake us spice cakes and dark berry tarts to stain our lips and fingertips.  

Let the winds blow.  Let the branches rattle and the frosts begin.  Open the old doors.  Let October in.