best holiday pie recipe EVER!

worthy of a re-post now that the holiday season is upon us!



look, can we all agree that everyone loves pumpkin pie? it's a national treasure.

problem is, come holiday time, there are three national treasures to choose from for your big holiday meals. pumpkin. apple. pecan. HOW on earth is a person supposed to decide?!

well, i think i have the cure for your ills (and the savior of your gastrointestinal tract). file this away for next thanksgiving and christmas. it's a crowd-pleaser and a win-win-win in my book. i give you...

~ PUMPKIN APPLE PECAN PIE with CINNAMON BOURBON WHIPPED CREAM ~

i start with martha stewart's pâte brisée recipe. (though you can also start with a great pre-made from your local grocer. i know that lots of you are intimidated by pie crust.)

*note that you can do all of this by hand and, if you prefer, you can cut the recipe in half as that's all you need. i like to make the whole thing and stick the other one in the freezer for quick pot-pies and such.

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Ingredients
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
* 1/4 to 1/2 cup ice water

Directions
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

then there's whole foods' fabulous pumpkin apple pie:

Makes 1 single-crust 9- to 10-inch pie

Ingredients
* 1/3 cup firmly packed light brown sugar
* 1 tablespoon cornstarch
* 1 teaspoon ground cinnamon, divided
* 1/2 teaspoon salt, divided
* 1/3 cup water
* 2 tablespoons butter
* 2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
* 1 egg
* 1/3 cup granulated sugar
* 3/4 cup fresh or canned pumpkin purée
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 3/4 cup evaporated milk
* 1 (9-inch) unbaked pie shell (in pie pan) - OR the crust you made above

Directions
1. Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
2. In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
3. Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.

and my special pecan topping:

Ingredients
* 3 tablespoons butter
* 1/2 cup light-brown sugar
* 1 cup pecans, toasted and broken into pieces
* 1 tablespoon heavy cream

Directions
1. melt butter over medium heat in a medium saucepan.
2. add 1/2 cup light-brown sugar and pecans. cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes.
3. stir in cream; let cool 1 to 2 minutes.
4. pour mixture over cooled pie. using a butter knife or spatula, gently spread mixture over pie.
5. cool until topping has hardened, about 30 minutes. (do not refrigerate before serving; keep pie in a cool place up to 6 hours. okay to refrigerate after serving, though the topping will go "cloudy".)

and the *NOM NOM NOM* whipped cream (just before serving)!



Ingredients
* heavy whipping cream
* brown sugar
* your favorite bourbon
* cinnamon

Directions
1. add whipped cream to a bowl. sprinkle in sugar and cinnamon to taste.
2. add a tablespoon of bourbon (can't add too much as it will make it impossible to whip to the proper consistency).
3. beat it like a maniac until stiff peaks form.

happy eatin'!

you asked for 'em!

last night i hosted my annual girls' holiday party and gift exchange (yes, it's always in january - easier not to deal with all of the december conflicts and it's so nice to have one last party to wrap up the season).

i look forward to this party every year because i get to spend time catching up with so many wonderful ladies and, well, because i love a party. we spend hours gossiping about boys, jobs, engagements, babies (this is a relatively new development for us!), and have an increasingly wild gift exchange - all presents must come from good vibrations or some place similar.

i hear that there are LOTS of happy ladies, hubbies and boyfriends every year when the girls get home!

another tradition is that, every single year, i serve up my favorite mac 'n' cheese. this year i had SO MANY requests for the recipe that i thought i'd share.

cupcake and frosting recipes below as well!
Jen's Bacon Mac 'n' Cheese (loosely based on Martha Stewart's Favorite Macaroni and Cheese recipe, but modified and simplified over the years)
Serves 12. (but i made 3 full recipes for you girls!)

Ingredients
* roughly 5-6 cups grated cheese. (This can really be any kind you want - including blue, brie or goat - though I'd recommend that at least half is a sharp white Cheddar or Gruyère. For the party, I used white Cheddar, Swiss, Jarlsberg, Gruyère, Jack, and Parmesan - basically anything that was already in the house!)
* 1/2 pound (minimum) good smoked bacon, cooked and chopped into small pieces
**NOTE: save your bacon-fat as you fry and set aside!
* 3 tablespoons unsalted butter
* 5 cups milk
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper, or to taste
* 1/2 teaspoon chili powder, or to taste
* 1 pound elbow macaroni (small)
* 1/2 to 1 cup Japanese panko flakes (you can buy 6 oz. bags by Wel-Pac at Safeway in the Asian Foods section)

Directions
1. Preheat the oven to 375°F.
2. In a medium saucepan set over medium heat, heat milk. Melt 3 tablespoons of butter with 3 tablespoons of reserved bacon fat in medium to large pot. When butter bubbles, add flour. Cook, whisking, 1 minute or until brown and pasty.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, black pepper, chili powder and 3-4 cups cheese. Set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
6. In a small bowl, melt 2 tablespoons reserved bacon fat (or butter if you're running low) in the microwave. Add panko and toss. Set aside.
7. Pour half of macaroni and cheese mixture into a large baking dish. Cover with bacon. Pour remaining half over bacon.
8. Sprinkle remaining cheese, and panko, over top. Bake until browned on top, about 30-45 minutes. Cool 5 minutes; serve hot.

by far, the most popular gift of the night. who knew?!

Devil's Food Cupcakes (based on Michael Recchiuti's Devil’s Food Hearts recipe.)
Serves 24.

Ingredients
* 2 cups unbleached all-purpose flour
* 2/3 cup unsweetened natural cocoa powder
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1 cup strong coffee (I like Peet's French Roast), brewed and cooled
* 1/2 cup flavorless vegetable oil
* 1 cup whole milk
* 1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
* 2 cup granulated cane sugar
* 2 extra-large eggs, at room temperature

Directions
1. Preheat the oven to 325°F. Line two 12-cup muffin tins with paper cupcake liners.
2. Sift the flour, cocoa powder, baking powder and salt together into a bowl. Stir the baking soda into the coffee in another bowl and then stir in the oil, milk and pure vanilla extract.
3. Combine the sugar and egg in a medium bowl and whisk together by hand. Whisk in the flour mixture in 2 additions, alternately with the coffee mixture in 1 addition.
4. Pour the batter, 1/4 cup per cupcake, into tins.
5. Place on the middle shelf of the oven and bake for 15 to 18 minutes. Cakes hsould be moist to the touch and slightly springy. Let cool completely on a wire rack.

Golden Cake Recipe, courtesy of Valerie
Serves 24.

Ingredients
* 1 3/4 cups spooned and leveled cake flour (no substitute - must be cake flour)
* 1 3/4 teaspoon baking powder
* 1 1/2 cups sugar
* 1/3 c water
* 4 tablespoons unsalted butter, room temperature, cut into 1-tablespoon pieces
* 2 teaspoons vanilla
* 1/2 teaspoon salt
* 1/3 cup canola oil
* 3 large egg yolks
* 2 large eggs
* 1/2 cup heavy cream

Directions
1. Preheat the oven to 350°F. Line two 12-cup muffin tins with paper cupcake liners.
2. Beat flour and baking powder for a full 30 seconds at medium speed on the mixer, then pour the flour mixture into a large bowl and set aside. Don't wash the mixer bowl.
3. Add the sugar to the bowl and place back on mixer.
4. Heat water in microwave or on stove, and add to mixer bowl. Beat a few seconds to dissolve the sugar, then beat in butter, vanilla and salt. Add oil and mix on medium to blend.
5. Sprinkle 1/3 of flour mixture over sugar mixture. Blend on low with a minimum amount of beating. Continue adding flour until incorporated.
6. By hand, stir in yolks one at a time. Then stir in whole eggs one at a time.
7. Place a bowl, beaters, and heavy cream in freezer for 5 minutes. Whisk the cream until soft peaks form. Whip just a little beyond this. Stir 1/4 of whipped cream into the batter to lighten, then gently fold the rest of the whipped cream into batter.
8. Pour batter, 1/4 cup per cupcake, into tins. (Drop from 4" or so to knock out bubbles.) Bake until center springs back when touched or toothpick is clean. My cupcakes took about 15 minutes. Let cake cool for about 10 minutes before removing from pan.

Browned-Butter Frosting, courtesy of Land O' Lakes
Serves 24.

Ingredients
* 6 tablespoons unsalted butter
* 3 cups powdered sugar
* 12 teaspoons vanilla
* 3 to 4 tablespoons whole milk or cream - or as needed
* salt to taste (maybe a pinch or two)

Directions
1. Melt 6 tablespoons butter in small saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter starts to turn golden (4 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely (and don't worry about the browned bits, they're tasty).
2. Combine browned butter, powdered sugar and vanilla in a medium bowl. Beat at medium speed, gradually adding enough milk for desired spreading (or eating!) consistency.

HAPPY BAKING! and, oh yeah...

courtesy of one of last night's guests

best holiday pie recipe EVER EVER EVER.

look, can we all agree that everyone loves pumpkin pie? it's a national treasure.

problem is, come holiday time, there are three national treasures to choose from for your big holiday meals. pumpkin. apple. pecan. HOW on earth is a person supposed to decide?!

well, i think i have the cure for your ills (and the savior of your gastrointestinal tract). file this away for next thanksgiving and christmas. it's a crowd-pleaser and a win-win-win in my book. i give you...

~ PUMPKIN APPLE PECAN PIE with CINNAMON BOURBON WHIPPED CREAM ~

i start with martha stewart's pâte brisée recipe. (though you can also start with a great pre-made from your local grocer. i know that lots of you are intimidated by pie crust.)

*note that you can do all of this by hand and, if you prefer, you can cut the recipe in half as that's all you need. i like to make the whole thing and stick the other one in the freezer for quick pot-pies and such.

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Ingredients
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
* 1/4 to 1/2 cup ice water

Directions
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

then there's whole foods' fabulous pumpkin apple pie:

Makes 1 single-crust 9- to 10-inch pie

Ingredients
* 1/3 cup firmly packed light brown sugar
* 1 tablespoon cornstarch
* 1 teaspoon ground cinnamon, divided
* 1/2 teaspoon salt, divided
* 1/3 cup water
* 2 tablespoons butter
* 2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
* 1 egg
* 1/3 cup granulated sugar
* 3/4 cup fresh or canned pumpkin purée
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 3/4 cup evaporated milk
* 1 (9-inch) unbaked pie shell (in pie pan) - OR the crust you made above

Directions
1. Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
2. In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
3. Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.

and my special pecan topping:

Ingredients
* 3 tablespoons butter
* 1/2 cup light-brown sugar
* 1 cup pecans, toasted and broken into pieces
* 1 tablespoon heavy cream

Directions
1. melt butter over medium heat in a medium saucepan.
2. add 1/2 cup light-brown sugar and pecans. cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes.
3. stir in cream; let cool 1 to 2 minutes.
4. pour mixture over cooled pie. using a butter knife or spatula, gently spread mixture over pie.
5. cool until topping has hardened, about 30 minutes. (do not refrigerate before serving; keep pie in a cool place up to 6 hours. okay to refrigerate after serving, though the topping will go "cloudy".)

and the *NOM NOM NOM* whipped cream (just before serving)!



Ingredients
* heavy whipping cream
* brown sugar
* your favorite bourbon
* cinnamon

Directions
1. add whipped cream to a bowl. sprinkle in sugar and cinnamon to taste.
2. add a tablespoon of bourbon (can't add too much as it will make it impossible to whip to the proper consistency).
3. beat it like a maniac until stiff peaks form.

happy eatin'!

i <3 korean barbecue.

i'm ethnically chinese/ taiwanese (and bunches of other stuff) but, man, do i love me some korean barbecue. set me in front of a plate piled high with kalbi, kimchi and japchae and i am a happy girl. (you - not so much because, no, i will not share.)

so, i finally taught myself to make kalbi (marinated short ribs) at home - it's so tasty, everyone loves it, and it's easy to make enough for a big group.

this weekend i had a dinner party for 10, so i just bought 10 pounds of korean short ribs to serve. these are beef ribs, cut l.a. style, into flat pieces with small rounds of ribs all across the top. i bought kimchi (spicy pickled cabbage is most common) and japchae (cellophane noodles with vegetables in sesame and soy sauce), but i'm learning those now too!

my sous chefs

here's the recipe:

* 4-6 pounds of korean short-ribs (if you don't have a FAB local korean market like i do, you can ask your local butcher to do this for you)
* 1 1/2 cups soy sauce
* 3/4 to 1 cup white sugar - i go a bit heavier on the sugar for extra caramelization
* 1/4 cup sesame oil
* 5 cloves of garlic, minced
* 3 large green onions, cut into small pieces
* 2 tbl toasted sesame seeds
* 1/2 to 1 tsp of red pepper flakes - again, i go a bit heavier because i like spicy

1. mix all ingredients, except for the meat, in a large bowl.
2. place meat into large freezer bag(s) and cover with marinade.
3. place in refrigerator for several hours (at least 4) or overnight. turn at least once so all of the ribs are well marinated.
4. remove from refrigerator when ready to barbecue.

at this point, i'd suggest pouring the marinade into a saucepan and cooking over medium/ medium-high until reduced. be sure to bring it to a rolling boil at least once to kill any nasty bacteria that might ruin your night.

in the meantime, cook ribs over very hot grill until they are brown and a bit charred/ caramel-y.

when reduced, and when ribs are ready, serve reduced marinade for dipping or drizzling over noodles and ribs.

not the best picture i could have taken, but i was HUNGRY.

honestly, this could not be simpler. and your friends will eat until they are sick (which is good because i like company when i do the same).

enjoy!

happy campers