This week is a very exciting time for me. My second cookbook, A Farmgirl’s Table is set to go to print in a week. I’m putting the finishing touches on final edits and a few recipes that needed to be photographed. I’m taking a moment to reflect on how far I’ve come and if it weren’t for my rural upbringing, I would of never had this opportunity. Life as a young girl on a small Connecticut farm revolved around raising pigs, our own vegetables and producing pure maple syrup. Days were filled with school, homework, plenty of chores and lots of hard work. Go ahead and pre-order a copy for yourself or a friend! The recipes are a wonderful mix of savory, desserts, drinks and everything in between.
A Farmgirl’s Table is all about homemade goodness, for the home cook. Not everyone is fortunate enough to grow up on a farm, but everyone can cook as if they did. This 176-page cookbook was forged for anyone who has the spirit of farm-fresh cooking inside them. It’s for moms and dads who incorporate heirloom tomatoes into the flower garden. The home bakers who are always looking for the perfect baking pan to complete their collection. It’s for the suburban farmer with an oversized plot of land she cultivates and the urbanite who simply grows a few tomatoes and a bit of basil on his back patio. Even if you’re not blessed with a green thumb, these recipes will inspire you to seek out the freshest ingredients at farmers markets and vegetable stands. Entice your family and friends with the savory aromas of homemade French-Canadian Beef Stew and homemade Potato Rolls. Or serve a special breakfast of easy-to-make Farmer’s Quiche and Spiced Apple Jam.
With maple syrup being my parents’ main business, I’m adding granulated maple sugar to mashed pumpkin and whipping up a homemade pie in a Lodge cast-iron 9-inch skillet. Granulated maple sugar is the granulated form of maple syrup- nothing added. It doesn’t have the moisture maple syrup does, therefore it won’t change your recipes if you substitute it in place of regular sugar. I wanted to share with you a recipe for my Maple Pumpkin Pie. Thanksgiving and the holidays are literally right around the corner. This recipe is a must for family celebrations. Once you cook your first pie in a cast-iron skillet, you’ll never go back to a normal pie plate. Trust me. The crust becomes perfectly cooked, in every way and your fillings will be delicious.
- Pie Filling:
- 2 large eggs, lightly beaten
- 3/4 cup granulated maple sugar
- 1 (15-ounce) can pureed pumpkin
- 1 (12-ounce) can evaporated milk
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- In a large bowl, whisk the eggs slightly. Then whisk in the remaining ingredients together, until smooth. Set aside.
- Using either homemade or store-bought pie dough, place one round in the bottom of a 9-inch cast-iron skillet. Roll under the crust and pinch your crust, using your fingers.
- Pour the pie filling into the unbaked pie shell. If desired, add decorative pie dough leaves on the top of the pie filing.
- Bake in a preheated 425 degree F oven for 15 minutes. Reduce the oven to 350 degrees F and continue to bake for 40-50 minutes or until a toothpick when inserted in the center comes out clean. Cool completely. Refrigerate until serving. Serve with homemade whipped cream.
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