HARVEST PUMPKIN HOLLOW...WARM SUGARY APPLES WITH RAISINS AND PECANS!

The star of the fall season will always be

The Pie Pumpkin!

A vibrant orange with a perfectly plump, round body!

And....

always, always presented on Mother's Johnson Brothers Platter!

One of my favorite recipes featuring this little pumpkin

is one I invented back in Dothan

when the children were small!

It makes your home smell incredibly good

and

it is a perfect centerpiece...

that is before your devour it's autumn yumminess! 

THE HARVEST PUMPKIN HOLLOW

1 (5-7 lb.) pie pumpkin

2 T. oil

2/3 cup raisins

2/3 cup dried cranberries

4 apples, chopped 

2/3 cup pecans or walnuts

1 t. pumpkin pie spice

1 cup brown sugar

Cut the top off the pumpkin, carefully preserving the top and stem.

Clean out the pumpkin inside, including the seeds.

Rub the outside of the pumpkin with a damp paper towel and then dry.

Now rub the pumpkin with oil.

In a mixing bowl, combine all the fruits, spice, and brown sugar

and

carefully spoon the ingredients inside the pumpkin.

Place in a preheated 325 degree F. oven, 

on a baking sheet, lined with foil.

I place the top beside the pumpkin.

Bake for 35-45 minutes. 

Simply beautiful and delicious!


It's Foodie Friday!
http://designsbygollum.blogspot.com/

The Beauty of Johnson Brothers Gravy Boats

I learned to make a good homemade gravy from my Grandmother and my mother. I suppose if you were pressed for time you could serve the gravy in a jar, but oh my darlings, there is no substitute for a good homemade gravy, especially when serving it with your holiday dinner celebrations. It is really not difficult and I urge you to give it a try. How marvelous it is over open- faced turkey sandwiches the day after Thanksgiving! I have always adored Johnson Brothers china and the gravy boats especially. Let's enjoy taking a look at some of these beautiful designs, which have always and will forever be, my favorites!  

Johnson Brothers Harvest

 

Johnson Brothers Millstream Blue

Johnson Brothers Strawberry Hill Pink

Johnson Brothers Acanthus

Johnson Brothers Old Britain Castles

 

Johnson Brothers Normandy Flow Blue

Johnson Brothers Queens Bouquet

Lawd, lawd, doesn't this look divine!

Homemade Turkey Gravy

1 stick of unsalted butter

 1 1/2 cups finely chopped yellow onions

1/4 cup flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 Defatted turkey drippings plus chicken stock to make 2 cups, heated

1 T. brandy

1 T. white wine

1 T. heavy cream

In a large 12-inch saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve. Note: I make chicken stock, by taking chicken thighs, boneless and skinless, generously sprinkled with rotisserie seasoning, garlic powder and pepper, then drizzled with olive oil and baking them in a 300 degree F. oven for one hour. This makes very flavorful drippings. Then I boil the turkey giblets and combine this with the drippings for the stock. Chop up some of the giblets to be mixed in with the gravy. There is no actual recipe for this, it's just how Mother and Gram did it!