BuzzFeed s RECIPES. Pumpkin Deviled Eggs. Slightly adapted from Six in the Suburbs. Makes 12 pumpkin egg halves

Transcription

1 BuzzFeed s RECIPES Pumpkin Deviled Eggs Slightly adapted from Six in the Suburbs Makes 12 pumpkin egg halves INGREDIENTS 6 large brown eggs (or 7, if you want to play it safe)* 2 tablespoons mayonnaise 1 tablespoon red curry paste 1 teaspoon ketchup 1 teaspoon dijon mustard 1/4 teaspoon kosher salt 2 scallions, greens only *If you can avoid using super fresh eggs, do; they are harder to peel. PROCEDURE 1. To hard boil the eggs: Fill a medium sauce pot about 2/3 with water and bring it to a boil. Lower the heat so the water is barely simmering, then use a spoon to gently lower eggs in. Cover the pot and simmer the eggs for 10 minutes. Meanwhile, set up a bowl filled with ice water. After 10 minutes, use a spoon to lift the eggs out of the hot water and place them in the bowl of ice water. Let the eggs sit for at least 5 minutes to cool. When the eggs are cooled, carefully peel the shells off. Submerging the egg in water while you peel it helps the shells come off cleaner and not stick to the cooked white.

2 2. When all of your eggs are peeled, cut each one in half, lengthwise. Use your fingers or a small spoon to gently remove the yolk from the white, being careful not to rip the white. Put all of the cooked yolks into a medium mixing bowl, and set the whites aside on a tray or large plate in the fridge until you re ready to fill them. To make the filling, add the mayonnaise, red curry paste, ketchup, dijon mustard, and kosher salt to the cooked egg yolks. Mash and whisk everything together with a fork or whisk for several minutes vigorously until it forms a uniform paste with no big lumps (a couple of small ones are OK). 3. To fill the eggs, use two spoons to spoon about 1 1/2 tablespoons of filling into each egg white, dropping the filling right into the crater where the yolk used to be. When all of the eggs are filled, use the back of a spoon to smooth the filling into a round, half sphere shape. Then, use a toothpick to draw 3 4 lines down each yolk, lengthwise, so that the yolk resembles a pumpkin. Lay a piece of chopped scallion against the egg white at the top of each pumpkin. Serve immediately. If you re bringing these pumpkin deviled eggs to a potluck (like we suggest in our Friendsgiving menu), here s what to do: Before the potluck, you can hard boil the eggs and make the fillings up to a day in advance, but make sure you store the filling in a bowl in the fridge with a layer of plastic wrap pressed directly on top of the filling, so that the top of the filling is in contact with the plastic wrap. This keeps a skin from forming on top. Store the halved egg whites in a separate airtight container in the fridge. No more than an hour before you leave for the potluck, follow the directions in the recipe above to fill the eggs, shape the filling, and garnish with the chives. At the potluck, serve the eggs immediately. Double Cider-Bourbon Punch Serves INGREDIENTS 4 cups apple cider

3 3 12 ounce bottles hard apple cider 2 12 ounce bottles ginger beer 2 cups seltzer 3 cups bourbon (From one 750 ml bottle) juice of 1 lemon 2 large apples for garnish cinnamon sticks, for garnish Ice, to serve PREPARATION In a large punch bowl, combine ciders, ginger beer, seltzer, bourbon, and lemon juice. Stir to combine. Slice one apple thinly into cross sections and float them in the punch. Core and slice the other apple to use as garnishes for individual glasses. Serve punch immediately in glasses with ice, garnished with apple slices and cinnamon sticks. IPA-Brined Roast Turkey and Gravy Serves 12 INGREDIENTS For the turkey: 2 tablespoons black peppercorns 8 bay leaves 1 cup granulated sugar 1 ½ cups kosher salt 6 12 ounce bottles IPA pound turkey 4 lemons, cut in half 1/2 to 3/4 cup canola oil

4 For the gravy: Turkey drippings from the turkey roasting pan 1/3 cup all purpose flour 3 cups low sodium chicken broth (or homemade turkey stock, find a recipe on BuzzFeed) kosher salt and freshly ground pepper Special equipment: Very large (at least 5 gallon) bucket, pot, or cooler, for brining Room in the fridge for that very large bucket, pot or cooler Turkey roasting pan with a rack Meat thermometer PREPARATION For the turkey: 1. In a large pot, combine peppercorns, bay leaves, sugar, salt, and 12 cups of water. Boil the mixture until the sugar and salt are completely dissolved. Remove from the heat and let it cool to room temperature. 2. When the mixture has cooled, pour it into your brining container. Add the IPA and 8 cups cold water. Submerge the turkey completely in the brine, then add the lemon halves. (If it s not all the way covered, add up to 8 additional cups of water.) Cover and refrigerate for hours. 3. An hour before you re ready to roast your turkey, remove it from the brine, pick off any peppercorns or bay leaves, and pat it as dry as possible with paper towels. Place the turkey breast side up in a large turkey roasting pan with a rack. Let the turkey sit on the counter for at least 30 minutes before roasting.

5 3. Preheat oven to 500 F and position a rack on the bottom shelf. Make sure there s enough room for your turkey; take all the other racks out if you have to. When you re ready to roast, rub canola all over your turkey, coating all of the skin. Tie the legs together with butcher s twine and tuck the wing tips behind the back. Add a cup of water to the pan and roast the turkey for 30 minutes at 500 F. (Starting the turkey at a super high temperature makes for crispier skin.) After 30 minutes, turn the oven down to 350 F and continue to roast the turkey for 2 to 2 ½ hours, turning the roasting pan after an hour, until a thermometer inserted into the thickest part of the thigh (right where the thigh meets the breast; find a guide on BuzzFeed) reads 165 F. When the turkey is done, transfer it to a carving board to rest while you make your gravy. 4. When the gravy is ready, carve your turkey: The easiest way to carve a turkey is to quarter it first meaning you cut the legs off first, then cut each breast off of the turkey carcass then slice it into pieces. (Find a step by step guide on BuzzFeed Food) For the gravy: 1. Set up a small strainer over a medium bowl, and pour what s left in the turkey pan (a.k.a. the pan drippings) through the strainer and into the bowl. No need to scrape the bottom of the pan, just pour whatever comes out easily. When your pan drippings are strained, measure out 1 cup and throw the rest away. 2. In a medium saucepan, heat the 1 cup of pan drippings over medium heat until they are bubbling gently. Whisk the drippings. While you re whisking, use a small mesh sifter or strainer to sift the flour all at once into the bubbling pan drippings, continuing to whisk the mixture together so that the flour doesn t get lumpy. Keep whisking until the mixture gets smooth and sticks loosely together, about 3 minutes. 3. Keep whisking and slowly add the stock in a steady stream. Continue to whisk until all of the stock is incorporated. Then bring the gravy to a boil. Once it boils, lower

6 your heat so that the gravy is barely simmering. Let the gravy simmer until it s thick enough to coat the back of a spoon, about 10 minutes, or to your desired consistency. Season to taste with kosher salt and freshly ground pepper. 4. To serve, pour the gravy into a gravy boat or small bowl. Cover the gravy with plsatic wrap, pressing the wrap onto the surface of the gravy so it doesn t form a skin, and cover with foil until you re ready to serve. Loaded Mashed Potato Casserole Serves INGREDIENTS 5 lbs russet potatoes 8 ounces cheddar cheese, divided 1/2 cup butter (1 stick), cut in 1/2 inch cubes, plus more for greasing the baking dish 8 ounces sour cream ½ pound bacon, sliced crosswise into 1/2 inch pieces 1 bunch chives, sliced kosher salt and freshly ground pepper PREPARATION 1. Peel the potatoes and cut them into roughly 1 inch cubes. Put the potato cubes into a large pot and cover them by about 2 inches with cold water. Bring to a boil over high heat, and continue to boil until the potatoes are fork tender (the potatoes should mash easily when you press one of them with the back of a fork), minutes. 2. While the potatoes are cooking, preheat your oven to 350 F and grease a 9 13 baking dish with butter.

7 3. Grate your cheddar cheese with a cheese Microplane or box grater, then divided your grated cheese in half. Half will get mixed into the mashed potatoes, the other half will go on top of the casserole. 4. In a medium skillet over medium heat, cook bacon until most of the fat has rendered out and it s starting to crisp, 7 10 minutes. When the bacon is cooked transfer it to a paper towel lined plate, to drain any excess grease. 5. Once the potatoes are cooked, remove the pot from the heat, drain the potatoes into a colander, then put the drained potatoes back into the empty pot. Add the butter, sour cream, a tablespoon of kosher salt, and some freshly ground pepper. Mash your potatoes with a potato masher or large wooden spoon. It s OK if there are still a few chunks, as long as everything is combined and the butter is completely melted. 6. Set aside about two tablespoons of bacon and two teaspoons of sliced chives for garnish, then add the rest of the bacon and chives to the mashed potatoes along with half of the grated cheese. Mix with a wooden spoon just until everything is combined. 7. Spread the mashed potatoes into the greased baking dish, and sprinkle the remaining cheddar cheese on top. Bake for minutes, until the cheese is melted and the potatoes are piping hot. 8. To serve, garnish with the remaining chives and bacon. If you re bringing this mashed potato casserole to a potluck (like we suggest in our Friendsgiving menu), here s what to do: Before you go to the potluck, cook and mash your potatoes according to the recipe above, and mix in the bacon and chives (still reserving the designated amount for garnish, in a small airtight container in the fridge) and half of the cheddar cheese. Spread the potato mixture into a greased baking dish, but stop the recipe there; do not top with the remaining half of the grated cheese. Keep the cheese, extra chives, and extra bacon separate ziplock baggies in the fridge. Cover the potatoes in the baking dish with aluminum foil, and refrigerate until the potluck.

8 Right before you head to the potluck, let the mashed potato casserole sit out at room temperature for minutes, still covered with aluminum foil. (Let the chives and bacon sit out at room temperature as well (you don t want them chilled). At the potluck, remove the foil from the baking dish and sprinkle the remaining cheddar cheese on top. Reheat the potatoes, uncovered, in a 350 F oven for minutes until it s hot in the center and the cheese is melted. Right before serving, garnish with the bacon and chives. Whole Wheat Stuffing with Fennel Sausage and Pears Serves INGREDIENTS 2 1 lb loaves crusty, whole wheat bread (you can use white bread) 1 cup unsalted butter (2 sticks), divided 4 5 stalks of celery, diced in ¼ inch pieces (about 2 cups) 2 medium yellow onions, diced in ¼ inch pieces (about 2 cups) 2 medium, firm pears (Bosc or Anjou are best) 1 lb pork fennel sausage, removed from casings and crumbled into bite sized pieces* 8 sprigs thyme, leaves picked and finely chopped 3 sprigs rosemary, leaves picked and finely chopped 6 sprigs marjoram, leaves picked and finely chopped** 3 cups chicken or turkey stock kosher salt freshly ground pepper *If you can t find pork fennel sausage, sweet Italian pork sausage is a good substitute. You could also easily leave the meat out if you are cooking for vegetarians; use vegetable stock instead of chicken or turkey stock. **If you can t find fresh herbs, you can use dried herbs instead. Use 1 tablespoon of each dried herb. And if you can t find marjoram, don t worry, you can leave it out. PREPARATION

9 1. Preheat the oven to 250 F and line two large rimmed baking sheets with foil or parchment paper. 2 To prepare your bread cubes, first cut a thin layer off the bottom of both loaves, just to remove the crust (you don t want too much crust in your stuffing). Then, cut bread into 1 inch cubes and spread them out over 2 large rimmed baking sheets. Bake in the 250 F oven for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all). 3. When the bread cubes are done, remove them from the oven and raise the oven temperature to 375 F. 4. Core and thinly slice the pears, then cut each slice in half crosswise. 5. In a large sauté pan, melt all but one tablespoon of the butter over medium low heat, then add onions, celery, rosemary, marjoram, and thyme. Add salt and freshly ground pepper to taste, and cook until onions are soft and translucent, about 10 minutes. Add pear and cook just until pear starts to soften, about 3 minutes more. 6. Meanwhile, cook your pork sausage: Melt the remaining tablespoon of butter in another medium skillet over medium heat, then add sausage meat and cook, stirring occasionally, until browned and cooked through, about 5 minutes. 7. In a very large mixing bowl, combine bread cubes, cooked vegetables in butter, sausage and poultry stock. Mix until the bread is saturated with liquid, and everything is evenly mixed. 8. Press stuffing into a deep, 9 13 inch baking dish, and bake at 375 F for 45 minutes, until browned and heated through, checking the stuffing after 30 minutes and covering it with foil if the top is starting to brown too much. 9. Let the stuffing cool for about 5 minutes before serving. If you re planning to bring this to a potluck (like we suggest in our Friendsgiving menu), here s what to do:

10 If you re bringing this stuffing to a potluck, here s what to do: Before the potluck, up to 1 day in advance, cook the stuffing exactly as the recipe explains above. Let it cool to room temperature uncovered, then cover the stuffing in it s baking dish with aluminum foil and refrigerate. Right before you head to the potluck, let the stuffing sit out at room temperature for minutes still covered with aluminum foil. At the potluck, reheat the stuffing, uncovered, in a 350 F oven for minutes, until it s hot in the center. To check this, insert a knife into the center of the stuffing, then test the temperature of the knife on the bottom of your palm; it should be very warm. Roasted Brussels Sprouts with Dried Cranberries And Toasted Almonds Serves INGREDIENTS 4 pounds Brussels sprouts ¼ cup olive oil 5 large shallots, sliced into ¼ inch rings kosher salt and freshly ground pepper ½ cup raw almonds, roughly chopped ½ cup dried cranberries PREPARATION 1. Preheat oven to 425 F and line two large rimmed baking sheets with parchment paper or foil. 2. Trim the end off of each Brussels sprout by cutting a super thin slice (about 1/8 inch thick) off of the root end. In a food processor fitted with the slicing attachment, coarsely shred the Brussels sprouts. (If you don t have a food processor, you can just thinly slice the Brussels sprouts by hand.) Divide the shredded sprouts between two baking sheets, add

11 the sliced shallots, drizzle each tray with the olive oil, season generously with salt and pepper, and toss together to combine. Spread the Brussels sprouts out evenly on the baking sheets. 3. Roast until tender and browned, about 30 minutes, turning the pans halfway through. 4. While the Brussels sprouts cook, prepare your almond cranberry topping. Heat a large skillet over medium heat, then add the almonds. Toast over medium heat, stirring constantly, until almonds are fragrant and starting to brown, 3 4 minutes. If the almonds start to darken too much, turn your heat to low. When the almonds are toasted, add the dried cranberries. Turn off the heat, then toss or stir the mixture just to combine everything. Transfer the almond cranberry mixture to a bowl until you re ready to serve. 5. When the Brussels sprouts are roasted, put them in a large mixing bowl and toss with the almond cranberry mixture, then transfer to a serving bowl. If you re bringing these Brussels sprouts to a potluck (like we suggest in our Friendsgiving menu), here s what to do: Before the potluck, cook the Brussels sprouts and the almond cranberry topping according to the recipe above, up to a day in advance, but don t combine them yet. Let the Brussels sprouts cool to room temperature, then store them in an airtight container in the fridge. Store the almond cranberry topping in a covered bowl or jar, at room temperature. For the potluck, bring along a single baking sheet and parchment paper to line it, as well as the Brussels sprouts and the almond cranberry topping. To reheat the Brussels sprouts, spread them out on the lined baking sheet and reheat in a 400 F oven for 10 minutes, taking them out and tossing them after 5 minutes. (The Brussels sprouts will have shrunk considerably the first time you cooked them, which is why you can reheat them on one baking sheet instead of two.) When they re hot, toss the Brussels sprouts with the almond cranberry topping, and serve.

12 Twice-Baked Sweet Potatoes With Toasted Marshmallows Asapted from Spoon Fork Bacon Makes 12 INGREDIENTS 8 medium sweet potatoes ⅓ cup unsalted butter, cut in ½ inch cubes ½ cup milk 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg kosher salt and freshly ground pepper 1 egg, lightly beaten 1 cup mini marshmallows Special Equipment Pastry bag and large star tip (optional) PREPARATION 1. Preheat oven to 400 F. 2. Line two large, rimmed baking sheets with parchment paper, and set one aside for later. Pierce each sweet potato 4 5 times with a fork or knife, then place them on one of the large, lined baking sheets, and bake until tender and very soft all the way through (a knife should glide very easily through the center of the sweet potato), about 50 minutes. 3. Let sweet potatoes cool until you can handle them, about 10 minutes. Slice six of the sweet potatoes in half lengthwise, then carefully scoop out the flesh into a food processor fitted with the blade attachment, BE VERY CAREFUL to leave about a ½ inch layer of flesh on the skin (this is super important because it will help your sweet potatoes keep their shape). 4. Peel the remaining two sweet potatoes, discard the skins, cut each one into 3 4 pieces, and add the cooked sweet potato flesh to the food processor.

13 5. Replace the parchment paper on the baking sheet you used to bake the sweet potatoes, then lay the empty potato skins out, scooped side up, on the two baking sheets, six to each sheet. 6. Add butter, milk, cinnamon and nutmeg to the sweet potatoes in food processor, and puree until smooth, stopping to scrape the sides if you have to. Season with salt and freshly ground pepper, add the beaten egg, and pulse a few times just until the egg is fully incorporated. 7. Transfer the mixture to a piping bag fitted with a large star tip. If there are any large chunks left in your sweet potato mixture, take them out and throw them away, otherwise they ll block the tip of your piping bag. Pipe the mixture back into the sweet potato skins on the baking sheets in a swirl pattern going from one side to the other all the way down the sweet potato, making sure all of the potatoes are evenly filled. Top each sweet potato with 7 8 marshmallows, pressing them in just slightly. 6. Bake in the 400 F oven for 8 12 minutes, switching the baking sheets halfway, until the marshmallows are slightly browned. If you re bringing these sweet potatoes to a potluck (like we suggest in our Friendsgiving menu), here s what to do: Before the potluck, up to a day in advance, prepare the sweet potatoes as described in the recipe above, but stop after you ve piped the filling back into the sweet potato shells. (So, don t top the sweet potatoes with marshmallows.) Store the filled sweet potato shells in the fridge in a single layer in a large tupperware container or an aluminum tray with foil on top. It s important that the container be deep enough that the top doesn t touch the sweet potatoes, because you don t want to smoosh your filling! Refrigerate the sweet potatoes, and keep the marshmallows separate. Right before you head to the potluck, let the sweet potatoes sit out at room temperature for minutes. Bring 2 baking sheets and parchment paper to the potluck, as well as the sweet potatoes in a Tupperware and marshmallows. At the potluck, transfer them to the 2 lined baking sheets and top them with the marshmallows as the recipe describes. Bake in

14 a 400 F oven for 8 12 minutes, switching the baking sheets halfway, until the marshmallows are slightly browned. This should happen right before it s time to eat. Kale Salad with Roasted Acorn Squash, Pomegranate, and Grapefruit Vinaigrette Serves INGREDIENTS For the salad: 2 small acorn squash 1 tablespoon olive oil kosher salt and freshly ground pepper 3 bunches kale 1 cup pomegranate seeds For the vinaigrette: 1 tablespoon apple cider vinegar juice of ½ grapefruit (to yield ¼ cup) 1 tablespoon honey kosher salt and freshly ground pepper ¼ cup olive oil 2 medium shallots, thinly sliced (optional) PREPARATION 1. Preheat oven to 425 F. Line two large rimmed baking sheets with foil or parchment paper. 2. To prepare acorn squash: Slice the stem and about 1/2 inch off the top of each squash, then slice each squash in half lengthwise and use a spoon to scoop out and discard the seeds and any stringy flesh clinging to the seeds. Place the squash halves cut side down on the cutting board, and cut each one into slices ½ inch thick crosswise. Pour 2 tablespoons of oil on the parchment paper on each baking sheet then divide the squash slices between them. Season the slices with kosher salt and toss them around to coat them

15 in the oil, then spread them out for roasting, being sure not to crowd them. Roast for 20 minutes, then remove squash from the oven, flip the squash slices, return to the oven, and roast until soft and lightly browned, about 20 minutes more. Let the squash cool to room temperature before assembling the salad. If you re not serving the salad until later, you can store the cooled squash in an airtight container in the fridge. 3. While the squash is roasting, prepare your vinaigrette: In a medium mixing bowl, combine apple cider vinegar, grapefruit juice, honey, a generous pinch of salt, and freshly ground pepper. Whisk vigorously, and continue to whisk as you add the olive oil in a slow, steady stream. After you ve added all of the olive oil, continue to whisk until the vinaigrette is fully emulsified. (The oil and the grapefruit juice/vinegar mixture should be combined into one liquid, not separated.) Add the sliced shallots to the vinaigrette, if you re using them, then refrigerate until you re ready to assemble the salad. 4. To prepare the kale, first cut all of the the woody stems off of the bottom. Then, use your hands to tear the soft leaves off of the stem that goes down the middle of each leaf. Throw the stems away, so that all you have left are the soft leaves. To slice the kale, stack 4 5 leaves on top of each other, then tightly roll the stack of leaves. Use a knife to thinly slice the stack of kale, so that you re left with thin ribbons. Transfer the sliced kale ribbons to a large bowl and refrigerate until you re ready to assemble and serve the salad. 5. When you re ready to serve the salad, put the sliced kale in a very large serving bowl. Add the vinaigrette and use your hands to massage the vinaigrette into the kale for about a minute, until the kale has started to soften. Add the pomegranate seeds and roasted squash and toss to combine. If you re bringing this salad to a potluck, here s what to do: Before the potluck, follow steps 1 4 in the recipe above to prep the salad ingredients, up to a day in advance. Store the sliced kale ribbons in the bowl you plan to serve the salad in, covered with plastic wrap in the fridge. Store the roasted squash with the pomegranate seeds in a separate airtight container, and the vinaigrette in a third airtight container or bottle.

16 At the potluck, don t assemble the salad until right before you re ready to serve it. To serve, add the vinaigrette to the kale ribbons in the serving bowl, and massage the vinaigrette into the kale for about a minute, until the kale has started to soften. Add the pomegranate seeds and roasted squash and toss to combine. Lattice-Top Bourbon-Apple Cider Pie Serves 8 10 INGREDIENTS For the crust: 2 ½ cups all purpose flour 2 tablespoons sugar ½ teaspoon kosher salt 10 tablespoons unsalted butter, chilled and cut into ½ inch cubes 5 tablespoons vegetable shortening ¼ cup to ½ cup ice water, as needed For the filling and assembly: 1 ½ cups apple cider ½ cup bourbon juice of 1 lemon 2 teaspoons vanilla extract 3 tablespoons cornstarch ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅓ cup granulated sugar ½ teaspoon kosher salt 6 medium apples (preferably Fuji or Honeycrisp) 1 egg, beaten 1 tablespoon sugar PREPARATION

17 For the crust: 1. Add flour, sugar and salt to a food processor and blend just until combined. Add cubed butter and shortening and mix in 1 second pulses until the mixture resembles a coarse meal, about pulses. Add ¼ cup water and blend until everything comes together into a dry ball, adding additional water 1 tablespoon at a time as necessary, adding up to 4 tablespoons of additional ice water. 2. Divide the dough in half and gather each half into a ball. Flatten each ball into a dish roughly 1 inch thick, then wrap each disk tightly in plastic and refrigerate for at least two hours and up to 2 days. Let the pie dough soften just slightly (about 15 minutes at room temperature) before rolling it out. For the filling and assembly: 1. Preheat oven to 450 F. 2. In a small saucepan over high heat, combine apple cider and bourbon. Bring the mixture to a boil, then turn down the heat to medium low and simmer the mixture it s reduced to ½ cup. Transfer to a heatproof container and let cool completely. 3. In a large mixing bowl, combine lemon juice, vanilla extract, cornstarch, cinnamon, nutmeg, sugar, and kosher salt. Mix just to combine. 4. Peel and core the apples, then slice them into slices ¼ inch thick lengthwise. Add apple slices to the lemon juice cornstarch mixture as you cut them and toss everything together as you go to prevent the apples from browning. Pour the cooled bourbon cider mixture on top of the apple mixture, and toss everything together to combine. 4. Working on a large, lightly floured surface, roll out 1 disk of the pie dough into a 12 inch round. Place the round into a 9 inch pie dish, and fold the edges in to fit the edge of the pie plate. Crimp the edge, then prick the base and sides of the pie crust a few times with a fork, then add the filling. 5. To build your lattice: Working on a large, lightly floured surface, roll the second disk of pie dough into a 13 inch round, then cut the round into twelve strips, each 1 inch wide.

18 Remove every other strip and drape them over the pie, about 1 inch apart, with the shortest strips on the outside and the longest strip in the center (you want to drape them over the pie in the same order as they were when you cut them). Then, fold half of every other strip back over itself. Pick up the longest strip still on the counter (the one in the center) and place it right across the center, perpendicular to the first layer of strips. Unfold the strips of the first layer back down on top of the new strip, then pull the other 3 strips from the first layer (the ones that weren t folded over the first time), and fold them back over the top of themselves and the first perpendicular strip. Repeat this over down over pattern with the third strip so that half of the pie is covered, then repeat the same process on the second half of the pie. When your lattice is formed, press the edges into the bottom layer of crust. 6. In a small bowl, beat the egg with 2 teaspoons of water and use a pastry brush to coat the lattice top with a light layer of egg wash. Sprinkle with the granulated sugar. Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 375 F and continue to bake until the crust is golden brown and the filling has started to bubble, about 45 minutes more. If the edges start to brown too quickly, cover them with a layer of foil. 7. Cool at least 1 hour before serving. Mini Pumpkin Ginger Cheesecakes with Pumpkin Spice Latte Whipped Cream Makes 12 INGREDIENTS For the crust: 3 ounces store bought ginger thins (or other ginger cookies) 3 tablespoons butter, melted 1 tablespoon granulated sugar pinch of salt For the filling: 12 ounces cream cheese

19 ⅔ cup granulated sugar ¾ cup pumpkin puree 2 eggs 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice For the whipped cream: 1 cup heavy whipping cream, chilled 2 teaspoons instant coffee granules 1 teaspoon pumpkin pie spice 1 tablespoon granulated sugar PREPARATION For the crust: 1. Preheat oven to 350 F and line a 12 cup muffin tin with cupcake liners. 2. Add gingersnaps, sugar, melted butter, and a pinch of salt to a food processor and process until the cookies are the texture of breadcrumbs, pulses. Divide the mixture evenly among the 12 lined muffin cups, and press it into a flat, even layer on the bottom of each cup. Bake for 10 minutes. For the filling: 1. Wash and dry the food processor and blade. Add cream cheese, pumpkin puree, and sugar to the food processor and process until smooth and combined. Add eggs, vanilla, and pumpkin pie spice and process until thoroughly combined, seconds. 2. When the mini crusts have baked for 10 minutes, divide the filling mixture among the muffin cups, filling each one about ¾ full. 3. Bake until the top of the cheesecakes are set but they still jiggle slightly when you shake the pan, minutes. Cool to room temperature before gently removing the cheesecakes from the muffin tin. Refrigerate at least 1 hour before topping with whipped cream and serving.

20 For the whipped cream and assembly: 1. Combine all whipped cream ingredients in a large mixing bowl and beat with a whisk or hand mixer until the cream holds stiff peaks. 2. When the cheesecakes are refrigerator cold, peel the cupcake liners off, then top each cheesecake with a dollop of the whipped cream, and serve. If you re bringing these mini cheesecakes to a potluck (like we suggest in our Friendsgiving menu), here s what to do: Before the potluck, cook the cheesecakes according to the recipe above, up to 2 days in advance. Store them in an airtight container in the fridge for up to 2 days, without the whipped cream. Up to 4 hours before the potluck, make the whipped cream and pipe it onto the cheesecakes. Whip the cream for about 30 seconds longer than you usually would, so that it holds very firm peaks (this will ensure that it holds its shape until you re ready to serve). Store the cheesecakes in a single layer in a very large airtight container or aluminum tray with foil on top. It s important that your container be deep enough so that the top doesn t touch the top of the cheesecakes, since that would ruin your pretty piping. Planning to cook one of these recipes? That s awesome! The BuzzFeed food editors want to know how things turn out in your home kitchen. Take a picture of your finished dish, post it to Instagram or Twitter, and tag it #BuzzFeedFriendsgiving.