Genevieve Hayes and Debora Harding share their menus, recipes, memories and neighbourghly love of Thanksgiving with Noni Needs.
RECIPE OPTION 1 – uses corn syrup
1 cup Karo Light or Dark Corn Syrup (if you can find it in UK)
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 ½ cups (170g/ 6 ounces) pecans
1 (9 inch) unbaked deep dish pie crust
Step 1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon in a bowl and stir in pecans.
Step 2. Pour the above into the pre made pie crust.
Step 3. Bake at 175c in the centre of the oven for 60 to 70 minutes.
RECIPE OPTION 2 – uses golden and maple syrup
flour, for dusting
500g pack sweet shortcrust pastry
75g butter, softened
100g golden caster sugar
175g golden syrup
175g maple syrup 3 eggs,
beaten ½ tsp vanilla extract 300g pecan halves
double cream, whipped, to serve
Step 1 On a lightly floured surface, roll out the pastry and line it in a 23cm pie dish. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
Step 2 Heat oven to 190c. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
Step 3 Turn up oven temp to 200c. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the pastry case. Bake for 10 mins. Turn heat down to 160c for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool and serve with whipped cream or ice cream.
For the pastry:
510g plain flour
Pinch of salt
300g cold butter
6tbsp caster sugar
For the pie filling:
1 small culinary pumpkin
435g maple syrup
3 tsp cinnamon
1½ tsp ground ginger
1 tsp ground cloves (or 5 cloves, ground)
9 tbsp golden rum (optional)
9 large eggs
450ml evaporated milk
Step 1. Make the pastry by mixing the ingredients, rolling out and chilling in the fridge.
Step 2. Chop pumpkin in half and roast in the oven for about an hour. Remove from oven, cool and remove flesh into a bowl. When cool completely add the maple syrup, spices, rum and beaten eggs into the bowl and mix with a hand whisk. Then add the evaporated milk.
Step 2. Remove pastry from the fridge and line a greased pie dish with the pastry. Fill with the pumpkin mixture and bake in the oven at 170 for 45-55 mins. Halfway through check the pie and cover the pastry with tin foil if it is getting too browned. To check the pie is done insert a knife, which should be wet but clean and the centre will be just barely jiggly. Cool for 2 hours before serving with whipped cream.
Cara Wassenberg talks Noni Needs through her Blueberry cake recipe. A favourite for a special occasion, like a birthday. Cream cheese frosting is essential.
View Cara’s work at www.Gallery57.co.uk or at www.carawassenberg.com.
This recipe is based on the Blueberry cake in Humming bird bakery recipe book.
For the cake 350g unsalted butter, at room temperature 350g caster sugar 6 eggs 1 teaspoon vanilla extract 450g plain flour 2 tablespoons plus 2 teaspoons baking powder 280ml soured cream 250g fresh blueberries plus extra to decorate
icing sugar to dust, if desired
a 25cm ring mould, greased and dusted with flour
Cream Cheesefrosting x 2 lots 300g icing sugar 50g unsalted butter, at room temperature 125g cream cheese, cold
Listen to James “Foodie” Fairweather inspire Noni by taking her on a rice dish inspiration of different rice grains from around the world. Originally broadcast as a two part special. You can now listen to it as a single podcast.
How many different rices do you use in your cooking?
This week’s Shine radio recipe is all about apples.
Noni Needs chats to Rachel Perry about her special recipe for making apple chutney. This recipe has been tried and tested over the years. Great for your cheeseboard or a Christmas gift.
You’ll need: A preserving pan Makes approx 11-12 jars – re-use empty, sterilised jam jars
2 kg apples 1 kg onions 250g raisins 3 good thumb-sized pieces fresh ginger, finely chopped 3 chillies 900g light brown sugar 900ml malt vinegar 10g pickle spice (in a muslin) 1 tablespoon salt 2 teaspoons mixed spice
Mix in the pan Simmer for 40 minutes Put into sterilised jars
Eat after 3 weeks when the colour has deepened Wrap and gift, as you will