cranberry maple syrup pudding

cranberry maple syrup pudding | A Brown Table

When Le Creuset asked me to create a sweet thanksgiving side this year with their Heritage bakeware collection, I decided to stray away from pies and dive into the realm of baked puddings. I grew up eating a lot of steamed and baked puddings and since Thanksgiving dinner is all about traditions and comfort eating, I figured I'd bake a pudding this year! 

This sweet cranberry and maple syrup pudding can be made with fresh or frozen cranberries (so you can make it any time of the year) which burst when baked to release the tart and red juice into the batter (I don't recommend using dried cranberries as it doesn't cook and taste as good as it does with the whole fruit). Now maple syrup is delicious by itself but in this sweet side when baked it starts to caramelize with the berries and creates a deep dark brown color that smells heavenly. This cranberry pudding is best served warm and has a cake like texture yet buttery and soft with a sweet maple caramelized crust. 

You can get the cranberry and maple syrup pudding recipe here. I'll be busy moving and unpacking for the next few days so have a wonderful Thanksgiving folks and stay warm!

cranberry maple syrup pudding | A Brown Table

Note: This post was sponsored by Le Creuset but all opinions stated are my own.

a spicy pork and mushroom pie plus butternut squash and apple casserole

pork and mushroom pie | A Brown Table

Moving is exciting but doing the work necessary to move is no fun. One would think that, now that we’re t minus 4 days away until the big move, I should have had a good game plan but to be honest I have made none. I’ve packed nothing and I keep dreading every moment of it! We’ve moved four chairs and two bar stools to the house (since the contractors will wrap up in a few days) and I almost forgot, a dog bed. I think my desire to move but not pack is motivated (or not motivated depending on which way you look at it) by the fact that were moving an hour or so away. All I want to do is snap my fingers and make this happen with magic!

However, there are other things that I’ve actually planned out , like my thanksgiving menu. This year, along with my favorite kitchen cookware company, Le Creuset, I've created a couple of special savory dishes for the holiday using their Heritage bakeware collection. These dishesare easy and can be prepared in advance to save time. You can refrigerate the dishes ahead of time by wrapping them up airtight with cling film and foil and then reheat them in the oven just before serving.

The first dish is a spicy pork and mushroom pie which is inspired from the traditional shepherd's pie while the second one is a casserole made with apples and butternut squash (Recipes in links). As you've guessed, comfort food is the theme in each of these two savory dishes.

I flavored the spicy and hot pork and mushroom pie with a dash of garam masala and hot sauce (I used sriracha) then topped it off with a layer of mashed potatoes and parmesan for a delicious cheesy crust. For the apple and butternut squash casserole, the eggs were whisked with a little freshly ground nutmeg and parmesan (the leftovers are also great at breakfast) and that I then used the liquid to envelope the vegetables and apples. An added bonus, the aroma of parmesan sneaking out from your oven!

pork and mushroom pie | A Brown Table
pork and mushroom pie | A Brown Table
Butternut Squash and Apple Casserole | A Brown Table
Butternut Squash and Apple Casserole | A Brown Table
Butternut Squash and Apple Casserole | A Brown Table

Note: This post was sponsored by Le Creuset but all opinions stated are my own.

pumpkin honey beer pie

pumpkin honey beer pie | A Brown Table

There are many things I love about the Thanksgiving dinner menu and, to be honest, because of the nature of my pastry loving heart, a huge portion of my affection is dessert-oriented. Yup, I’m referring to pies because those are the first things that cross my mind when I hear the words “Thanksgiving food”. Why do I love pies so much? It’s comfort food at its best. Simple and unapologetic yet still sophisticated enough to balance tradition with change.

A few months ago we thought about spending our Thanksgiving weekend in Portland but the house happened and the more I thought about it, it would be silly for me to not celebrate the holiday in our new home. So while I plan my menu, there is one addition this year that I’m confident will make it to my dinner feast. It’s going to be a sweet beer pumpkin honey pie that’s infused with a deep caramel malt lager from Negra Modelo.

This medium-bodied lager made by Negra Modelo is absolutely perfect, it’s got a delicious caramel flavor that’s built into the beer by subjecting the malt through a slow roasting process. Once you fold these caramel notes into the pumpkin purée and bake it, you will end up with a delicious smooth pumpkin pie that bursting with deep sweet malt flavors. 

A big slice of pumpkin pie and a chilled glass of Negra Modelo’s lager after Thanksgiving dinner or for that matter at any dinner sounds simply perfect! 

pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table

Some kitchen tips that you might find useful when you prepare this pumpkin pie;

  • When reducing the beer, stir it constantly as the heat will cause the foam in the liquid to rise and it could spill out of the pan. 
  • Always use unsweetened pumpkin purée for this recipe as I’ve standardized the amounts of honey and sweetener accordingly.
  • Ginger is an optional spice in this recipe but do use turmeric, it will bump up the brightness of the pumpkin in the pie.
  • Use whatever pie crust you love the most!
pumpkin honey beer pie | A Brown Table

pumpkin honey beer pie

yields: serves 8

ingredients

1 bottle (335mL) Negra Modelo beer

15 ounces can unsweetened pumpkin purée

3 large eggs + 3 yolks

1 teaspoon vanilla extract

1 teaspoon ginger powder (optional)

1/4 teaspoon turmeric powder

1/2 cup honey

3/4 cup (150gm) packed brown sugar

1/2 teaspoon fine grain sea salt

1/2 cup whole milk

1/2 cup heavy cream

1 tablespoon cornstarch

1 1/2 tablespoons water

1 pre-made pie crust shell of your choice

  1. Pour the Negra Modelo into a medium-sized thick-bottomed saucepan. Heat on medium-high heat with constant stirring to bring the beer to a boil and then immediately reduce to medium-low heat. Reduce the volume of the beer to about 1/4 cup which should take about 25 to 30 minutes. Remove from stove and allow to cool to room temperature before using.
  2. Place a wire rack at midlevel in the oven and preheat to 350F. 
  3. Place the reduced beer and all the ingredients from the pumpkin purée to the heavy cream in a large mixing bowl and whisk by hand until completely combined. Then prepare a slurry of the cornstarch with the water and whisk this into the liquid in the large mixing bowl. Transfer the pumpkin filling to a large thick bottomed saucepan and heat on medium-low heat, gently whisking it to prevent the formation of any lumps. Cook the liquid until it acquires the consistency of a thick custard and coats the back of a wooden spoon. The liquid should thicken after about 12 to 15 minutes. 
  4. Place a pie dish containing the pie crust on a baking sheet and pour the pie filling. Bake the pie in the preheated oven for at least 55 to 60 minutes, rotating it halfway through the baking process. The pie is done when the center of the filling barley jiggles. Remove the pie from the oven and allow to cool completely (about 4 hours) before serving. Serve with a little sweetened whipped cream and a bottle of chilled Negra Modelo.

 

This is a sponsored post, developed in partnership with Negra Modelo.  All thoughts, opinions and recipes are my own.