[Magdalen] Happy Christmas

[Jay Weigel]

We had eye round, actually done in the Instant Pot but tasting very much as
if it had been roasted (and taking a lot less time and effort), mashed
potatoes with gravy made from the cooking liquid, sugar snap peas,
store-bought baklava, and along with the baklava a mock coquito (Puerto
Rican eggnog) made with good quality store-bought eggnog and coconut rum.
As MSNBC's Chris Hayes tweeted after drinking his first one......"Oh my
lord!" (Apologies to those in AA, but it was very good.) I'm cooking very
little, mostly kitchen help and directing, while operating with this stupid
splint, so we try to keep it pretty simple.

On Tue, Dec 26, 2017 at 10:02 AM, Charles Wohlers <chadwohl at satucket.com>
wrote:

> Sounds a lot like pumpkin pie, but without the pie crust. Which I made
> yesterday - from my own Winter Luxury pumpkins, of course. I just followed
> Betty Crocker for the pie.
>
> Chad Wohlers
> Woodbury, VT USA
> chadwohl at satucket.com
>
>
>
> -----Original Message----- From: Ann Markle
> Sent: Tuesday, December 26, 2017 9:08 AM
> To: magdalen at herberthouse.org
> Subject: Re: [Magdalen] Happy Christmas
>
>
> Oh,  Leslie, I made it up! I don't eat flour, so I make this, instead.  I
> use a can of pumpkin, 2 eggs, and maybe a quarter cup of heavy cream.  I
> throw in some pumpkin pie spice, and if I want it like a dessert, some
> artificial sweetener  (maybe a fourth to a half cup of the dry stuff that
> says the measurement is equal to sugar. I'Ve also used half and half).
> Yesterday I used 4 eggs, and it was a little dry, but a little heavy cream
> poured over the top of my serving remedied that! It may have been dry
> because I cooked it a little hotter and longer than usual, too. I whip that
> all together and put it in a pie pan, and yesterday I just stuck it in with
> the duck at 375F for about a half hour or so  (till a knife stuck in comes
> out clean). It doesn't rise up as high as a real souffle, more like a
> pumpkin pie, though more whipping might rise it up higher. Seasonings could
> be adjusted as desired  - a little vanilla might be good. I'm not really a
> recipe person, so I kind of figure it out and adjust and improvise as I go
> along. If I baked it on its own,  not with the duck, I'dprobably have the
> oven at 350F which is my go-to temperature for most stuff.  Thanks for
> asking!
>
>
> Ann
> The Rev. Ann Markle
> Buffalo, NY
> ann.markle at aya.yale.edu
> www.onewildandpreciouslife.typepad.com
>
>
> On Dec 26, 2017 12:29 AM, "Lesley de Voil" <lesleymdv at gmail.com> wrote:
>
> Should enquiring minds ask of the recipe for pumpkin ssoufflé?
>> ( Maybe it would work with jap pumpkins, but I reckon a Queensland Blue
>> would be too dry.....)
>>
>> Regards
>> Lesley de Voil
>>
>> On Tue, 26 Dec 2017 at 12:40, Ann Markle <ann.markle at aya.yale.edu> wrote:
>>
>> > We had duck, too! With risotto, cranberry relish, pumpkin soufflé, and
>>
>> salad. Yum. I’m happily stuffed.
>> >
>> > On Mon, Dec 25, 2017 at 7:45 AM Eleanor Braun <eleanor.braun at gmail.com>
>> > wrote:
>> >
>> > > And a very happy Christmas to you, and to us all.
>> > >
>> > > My family is scattered across the country, but I'm having close > >
>> friends
>> > > over for Christmas dinner (duck).
>> > >
>> > > Eleanor
>> > >
>> > > On Mon, Dec 25, 2017 at 4:08 AM, Michael Bishop <
>> rev at michaelbishop.name>
>> > > wrote:
>> > >
>> > > > A happy Christmas to all. This is a strange Christmas for me this
>> year
>> > -
>> > > >
>> >
>> --
>> Sent from MetroMail
>>
>>
>