Happy Thanksgiving!
November 20, 2017 | Rob Edgerley
This week we celebrate Thanksgiving, arguably the best holiday. It began as a day of giving thanks for the blessing of the harvest and of the preceding year. We know this can be a busy day for most, so we wanted to share a couple of our office’s favorite recipes.

Cauliflower Stuffing
4 tablespoon. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 cup chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 cup chopped fresh parsley
2 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage (or 1 tsp. ground sage)
1/2 cup vegetable or chicken broth
1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
4. Serve.

Grandma Dar's Maine Pumpkin Pie
1 1/4 cups unbleached flour
1 1/4 stick cold, salted butter, cut into small cubes
4 tablespoons cold milk
3 eggs
1/2 cup brown sugar
2 tablespoons maple syrup
2 teaspoons vanilla
3 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons ground ginger
dash of ground cloves
1 can pumpkin (or, better, 12-16 ounces of roasted, mashed pumpkin)
12 ounces coconut milk; or one can coconut cream

Whipped Cream:
3/4 cup whipping cream
3 tablespoons brown sugar
dash of maple syrup or vanilla
1. Heat oven to 425°F. Mix flour and butter with a fork or fingers until it is evenly blended as coarse pellets (don't overwork it). Sprinkle with milk and blend with fork until all liquid is absorbed (again, don't overwork it). Ball it up and press into shape in 9 or 10 inch glass pie plate.
2. In large bowl, beat eggs slightly with wire whisk or hand beater. Wisk in sugar, the cinnamon, ginger, cloves, pumpkin and coconut milk.
3. Bake 10 minutes.
4. Reduce oven temperature to 350°F. Bake 50 minutes longer or until done (starting checking after 30/35 minutes at 350).
5. Beat whipping cream, sugar and syrup/vanilla until stiff peaks form. Store in refrigerator.

Want a unique and delicious sauce for your pie?!

Hard Sauce 
1 stick (1/2 cup) softened (not room temperature) butter
1-1/2 cup powdered sugar
2 tablespoons Whiskey, more or less to taste (or rum)
Beat butter with mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process, add whiskey (or rum) and beat again, scraping the bowl to make sure everything gets mixed together.
We hope you enjoy these recipes and that you have a very Happy Thanksgiving!
Make it a great week!


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