Giving Thanks

It’s that time of year when those of us who celebrate gather around ye olde turkey on the table and give thanks for our blessings. This this year, no turkey for us (except for the wild turkeys that sometimes hang out on my lawn) but I’m especially thankful. Near the top of my gratitude list is the blessing of my new novel. ALL THEY NEED TO KNOW, which was released in September, my first one in a while. Thanks to my readers, both those of you who’ve followed me through the years and those of you who are new to my work, it’s selling well and has loads of positive reviews online. Yay to the “little engine that could” (that would be me) for getting a book written in the middle of a major house remodel. Make that two remodels, including the recent garage conversion that is my husband’s man cave. And I did it by myself while hubby was still in New York transitioning from his former career as a TV reporter to his new career as an independent contractor. I wrote through the whine of power tools and rat-a-tat-tat of nail guns out my window, frequently donning my “hard hat” in my role as project manager. (if any character in my WIP bears a resemblance to my contractor, it may not be entirely coincidental). I’m happy to report the man cave is finished and the man himself is in it. AND I didn’t lose my mind. At least, I don’t think so.

I’m happy to report that I finished Book Two of my Gold Creek series, titled A HERO LIVES HERE, and am currently doing revisions. So you know what yours truly be doing over the holidays (besides baking). You can expect to read more about the lives and loves and adventures of the Tattooed Ladies of Gold Creek in the year to come. As subscribers, you will receive advance notice of the pub date and any contests that are scheduled, as well as teasers for the book. What I can tell you at this point is that A HERO LIVES HERE is the story of Jo as she grieves for husband and struggles to adapt to her new life as a widow. Stay tuned!

Here in Sacramento, the fall colors are at their peak, and the weather has gone from hot and dry to cold and wet. Hot soup weather. For Thanksgiving this year, instead of turkey, I plan to make my favorite autumnal stew, with lamb and butternut squash. Pie for dessert, naturally (I’m all about tradition when it comes to dessert). I’m not a huge fan of custard pumpkin pie, but years ago I found a recipe for pumpkin chiffon pie that has become my go-to pumpkin dessert during the holidays. People who’ve eaten it rave about it.

See the recipe below.

PUMPKIN CHIFFON PIE

Makes one 9-inch pie

Crust:
1 ¾ cups gingersnap crumbs (I recommend Annas Swedish thins or Walker’s Ginger Biscuits)
¼ cup sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted

In a medium bowl, stir together ingredients (or mix in a food processor). Press crumbs evenly over bottom and sides of a 9-inch pie plate. Bake at 350 degrees Fahrenheit for 8 to 10 minutes, until the edges are lightly browned.

Filling:
1 envelope (2 teaspoons) unflavored gelatin
¼ cup very hot water
3 large eggs
2/3 cup granulated sugar
½ teaspoon salt
½ teaspoon each ground cinnamon, grated nutmeg, ground ginger
3 –4 tablespoons dark rum
1 ¼ cups canned pumpkin (not pumpkin pie filling)
½ cup heavy cream

• Sprinkle gelatin over hot water in a small bowl and stir until thoroughly dissolved. Separate the eggs, placing the yolks in the top of a double boiler and the whites in a large bowl.

• Add 1/3 cup sugar to the yolks and whisk until the mixture is thick and light lemon-colored. Add salt, spices, rum, and dissolved gelatin. Whisk together, then set double boiler over (not touching) boiling water and stir constantly over medium heat until the mixture thickens so it generously coats a spoon.

• Remove from heat and stir in the pumpkin. Whisk to combine with the custard. Turn the mixture into a clean medium mixing bowl. Set in a large bowl of ice water. Cool the mixture (about 15 minutes), whisking occasionally, until it begins to set (it should be thick enough to mound on a spoon). Leave at room temperature in the bowl of ice water until it’s set.

• Beat the egg whites until fluffy and add the remaining 1/3 cup sugar a spoonful at a time, beating after each addition until stiff peaks form. Place the cream in a chilled bowl and beat until medium-stiff peaks form. Set aside dollop of whipped cream for the topping.

• Fold the cooled, thickened (but not hard-set) pumpkin mixture into the whipped cream, then into the stiffly beaten egg whites. Spoon the mixture into the prepared shell. Chill for at least 3 hours to set.

• Garnish pie with leftover whipped cream and slivered almonds. Chopped candied ginger is nice, too, if you have it.

Enjoy and happy Thanksgiving!!