Saturday, November 22, 2008

Not Home for the Holidays


Thanksgiving is my favorite holiday. Not surprisingly since it’s the only holiday where the main focus is exclusively food. Most of us have our own traditions as to what we eat ... how and where we spend the day. Since many restaurants close for Thanksgiving, here is a list of places in Madison who will be open and serving traditional fare next Thursday.

Capitol Chophouse is serving a Thanksgiving Day Buffet from 10 a.m. to 3 p.m. The menu is online. For reservations call 255-0165.

Dayton Street Grille (at the Concourse) will serve their Thanksgiving Buffet between 11 a.m. and 4 p.m. The menu is online. Reservations can be made by calling 294-3031.

Orpheum Lobby Restaurant will be open Thursday, November 27th for a Thanksgiving Buffet from 4 p.m. to 8 p.m. Dinner will include all the holiday classics: turkey, ham, stuffing, sweet potatoes, mashed potatoes, cranberries, salads and more. Call 255-6005 ext. 2 for a reservation.

Quivey’s Grove features a Special Holiday Menu, serve in the Stone House with a complimentary appetizer buffet in the Stable Grill. They are open Thanksgiving between 11 a.m. and 3 p.m. Please call 273-4900 to make your reservations.

Samba Brazilian Grill is featuring a Thanksgiving Feast, 11 a.m. to 5 p.m., all you can eat for $25. Call 257-1111 for reservations.

The Edgewater features Twin Buffets on Thanksgiving, Breakfast 8 a.m. until 10 a.m. and Dinner noon until 8 p.m. More information is on their website. For reservations call 661-6582.


Traditional Pumpkin Pie

This is my favorite recipe for pumpkin pie (it’s a whole lot better than the one on the can label). In the past, I have started with fresh pumpkin. If you do, it’s important that you use a pie pumpkin not a jack-o-lantern. It’s a messy process and a lot of work and I’ve found the end result no better than using what comes out of a can. In fact, sometime, the color of fresh pumpkin can be anemic, depending upon the variety You can substitute cream for the evaporated milk but I think the later makes for a better texture (cream can be too dense).

1 partially baked 10-inch pie shell

¾ cup light brown sugar
¼ cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon Steen’s syrup or molasses
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt
Pinch of ground cloves
16-ounce can pumpkin
3 large eggs, lightly beaten
12-ounce can evaporated milk
2 tablespoons bourbon (optional)

Whipped cream

Preheat oven to 375 degrees.

Gradually combine the brown sugar, sugar, flour, molasses and spices. Stir in the pumpkin. Combine the eggs, milk and brandy, rum or bourbon and fold into the pumpkin mixture.
Carefully pour the filling into the prepared pie shell and set in the preheated 375-degree oven.
Bake for 35 to 40 minutes or until the center is just set. Cool on a rack.
Serve the pie at room temperature with whipped cream.

Serves 8.

1 comment:

Susan said...

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Susan

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