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Acorn cakelet pan: A superfluous, yet irresistible kitchen addition

Posted Oct 22nd 2008 11:33AM by Monika Bartyzel
Filed under: Baking, Stores & Shopping, Thanksgiving, Fall

I have a thing for Thanksgiving-themed kitchen stuff. I have a huge crate that I pull out every year full of plates, turkey-shaped dishes, and other table decorations. But it's not just any thing. There's a certain flair to each piece, and holy boy, the above fills it!

The pan is made by Nordic Ware and available at Williams-Sonoma for the not-too-cheap price of $36. I think it's the first time I've seen one of their high prices and didn't get swayed. Now I realize that I have a handicap with this product and its awesomeness for Thanksgiving, and that there's almost no other use for the thing except fall-themed occasions, but still. Isn't it awesome? I have visions of little tasty acorns scattered everywhere...

[via The Kitchn]

Ginger squash puree

Posted Nov 13th 2007 10:44AM by Marisa McClellan
Filed under: Dinner, Vegetables, Recipes, How To, Fall Flavors, Spices

Late last week, I happened to drop mention of the Ginger Squash we often have for Thanksgiving around my family table. I got several requests for the recipe and so I'm now going to do my best to create one for you, despite the fact that this is not a dish I've ever tried to write down and I don't think I've ever made it exactly the same way twice.

My cousin Jeremy is the one who first innovated this dish, using freshly ground ginger (although dried works) and a lots of cream. One year he wasn't able to come and so I did my best to create something akin to his regular offering. Depending on how many people are going to be at dinner, I buy either two slabs of Hubbard Squash or two Butternut Squashes (Acorn Squashes also work well). I steam them until they are fork tender on the stove top because the oven is occupied with the turkey.

When the are completely cooked, I scrape all the flesh off the skin and put it into a large bowl. I mash it together with butter (2-3 tablespoons), a little whole milk, fresh ginger grated on a microplane (between 1/2 a teaspoon and a teaspoon, depending on how pungent it is and how much squash you are working with), salt and pepper. When everything is combined, I pull out the trusty old immersion blender and give it a few whirs with that to ensure a smooth texture. I tend to think that the squash is plenty sweet just the way it is, but if you like it a bit sweeter, feel free to add a little brown sugar.

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Acorn cakelet pan: A superfluous, yet irresistible kitchen addition

Ginger squash puree

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