Blog - biscuits and such
southern food blog
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Sugar Pie Pumpkin Pie

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This time of year, everything is pumpkin. Pumpkin lattes, pumpkin soup, pumpkin beer. And while I occasionally indulge (especially in the pumpkin beer category), I tend to stay true to the classic- pumpkin pie.

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The first time I tried my hand at making a pumpkin pie from a pumpkin and not a can of Libby’s it was a complete disaster. A fiasco, if you will. I’m not sure if it had more to do with the fact that I forgot to add spices to the pie or sugar to the whipped cream, but the pie was a bust. It made matters worse that it was the first time that I cooked dinner for the Turcottes, so the failure was amplified. Let’s just say that I was mortified and Meredith cried.

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This time around it was slightly less dramatic. I opted for a filling that included buttermilk, Greek yogurt, brown sugar, and a lot of spices and the result was a fresh and tangy pie that was a different take on the classic. Traditional enough to earn a place on your holiday table but unique enough to make it stand out from the crowds.

sugar pie pumpkin 2 Sugar Pie Pumpkin Pie

1 sugar pie pumpkin

1 cup buttermilk

1 cup Greek yogurt

1/4 cup brown sugar

1 tbsp cinnamon

1 tbsp powedered ginger

1/2 tbsp cloves

1/2 tbsp nutmeg

2 eggs

Pie dough (halve recipe)

Heat oven to 350F. Halve and gut pumpkin. Roast pumpkin, skin side up, for 35 minutes or until tender. Let cool.

Heat oven to 425F. Mix together pumpkin puree, buttermilk, yogurt, sugar, eggs, and spices. Roll dough out and press into pie dish. Transfer filling into dough and sprinkle with ginger, cinnamon, and nutmeg.

Bake at 425F for 15 minutes and then drop heat to 350F. Bake for an additional 35-40 minutes or until mostly firm (it’s okay if the center jiggles a bit).

Let cool and serve with spiced whipped cream.


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Lovely Internet 11.8.13

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1. An argument for measuring cups (THANK YOU).

2. Antique police mugshots.

3. I’m still coming off the high of celebrating Megan’s golden birthday in Charleston last weekend, so this list of promises best friends make to each other hit home.

4. I should clearly name my daughter Roger.

5. This woman is maybe definitely my hero.

6. Warm Sweet Potato Salad. Yum.

7. I always love Emily’s work (which is why we’re in the middle of working together on something special), but this really spoke to me.

8. I normally think dressing dogs is ridiculous, but watching my short haired pups shiver breaks my heart, so maybe just a sweater.

9. You Got This.

10. I really do hate that expression.

For more tidbits from Elena the person, follow me on twitterinstagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Grilled Turkey, Herbed & Buttered

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Last Thanksgiving we spent a week in the Poconos with Dan’s cousins Nate and Jess. While initially it was weird to not attend a big family dinner, it ended up being one of our favorite Thanksgivings yet. We ate, drank, hiked, relaxed, and cooked a really fantastic dinner. It also pushed me out of my comfort zone (brining and frying a turkey) and forced me to experiment with a method I’d been wanting to try- grilled turkey.

grilled turkey 2

Nate and Jess had a nice large bird waiting for us when we arrived and I decided to fall back on a few favorite ingredients- butter, garlic, and rosemary. I inserted two heads of garlic directly into the turkey, rubbed it down with a generous amount of salted butter, and topped it off with fresh rosemary. After a few hours on the grill it was perfectly cooked, and completely delicious. Grilling the turkey over indirect heat allows the skin to crisp up and for the bird to cook through without drying out. It also freed the oven up for all the delicious pies and casseroles we had going in and out, which helped keep the meal fun and casual instead of stressful. Which is my ideal kind of Thanksgiving.

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Grilled Turkey

1 turkey (12 pounds)

1 stick salted butter, room temperature

2 heads of garlic

Fresh rosemary



String for trussing

Heat grill to 350F.

Rinse your turkey and remove gizzards and neck. Peel garlic and set one head aside. Cut a series of slits in the bird’s breast, thighs, and wings; stuffing the garlic cloves into the slits as you work.

Rub butter generously over the bird, getting under the skin when possible. Divide the rosemary in half, rubbing half into the skin of the bird and placing the other half in the cavity. Add remaining garlic to the cavity along with the rosemary. Sprinkle bird with salt and pepper and tie the back legs together.

Grill for 12 minutes per pound or for 2 1/2 hours (with a 12lb bird) or until breast meat temperature has reached 175F. Let rest 1 hour before slicing.

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