Isn't It Ironic....
OK. I admit that it is ironic that after bitching about too many Thanksgiving holiday carbs, I spent this morning baking one of my favorite Thanksgiving day holiday recipes, Pumpkin Cornmeal Biscuits.
These Pumpkin Cornmeal Biscuits are the best biscuits ever!
I used to make these religiously on the morning of Thanksgiving, so that they were ready to feed our weary travelers, the members of my family who arrived from Providence to celebrate with us. But then, what I noticed over the years was that, a) I was ruining people's appetite for the main big meal (maybe biscuits were not the best idea for an appetizer); and b) as we aged, family wanted less and less to indulge in a pre-meal carbs. It seemed that my guests were watching their weight, or were careful to eat in a more healthy way. Also, they were pacing themselves for the marathon eating weekend that was just in kick-off mode.
This year I cleared out a couple of cans of organic pumpkin that I had purchased in years past, but never used. Their expiration dates were long gone. Then while food shopping, I turned right around and bought yet another can. My intention was to revisit these Pumpkin Cornmeal Biscuits, which are delicious by the way. I thought that perhaps my guests will have missed them and would want to eat one or two this year. But as they say, "the best laid plans of mice and men often go awry." Between cleaning the house, setting up tables and chairs, and cooking my Thanksgiving hit recipes, I ran out of steam and never made the biscuits. Not even after running to Union Market the night before to buy fresh cornmeal and apple cider for the recipe.
So this morning, out of nostalgia, I finally cooked my Thanksgiving Day Pumpkin Cornmeal Biscuits. Perhaps you can incorporate them into your upcoming holiday celebrations for Christmas or Hanukah or Kwanzaa, or New Years, or whatever you celebrate in late December or early January. Perhaps you are one of the pagans in the Dar William's song "The Christians and The Pagans." (click on link to hear this funny and upbeat song celebrating the holidays).
What are some of your favorite holiday baking recipes, dear reader? I would love to hear about them, so feel free to write about them in the comment section that follows the recipe in this blog. Wishing you all a very happy and un-frantic holiday season, and Enjoy!
Pumpkin Cornmeal Biscuits
Ingredients
- ¼ cup soy margarine or butter
- 1-½ cups unbleached white flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons brown sugar packed
- ½ cup pumpkin puree
- ¾ cup plus 2 tablespoons apple cider or apple juice.
Instructions
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Preheat the oven to 425 degrees. Generously oil a baking sheet. ( I did not oil the baking sheet, but used parchment paper to line the baking sheet).
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Cut the soy margarine into small pieces and place in a medium bowl. Sift in the flour, cornmeal, baking powder, baking soda, and salt. Add the brown sugar and mix until lump free.
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In a blender or food processor, combine the pumpkin puree and the cider or juice. Pour into the flour mixture and stir briefly, just until well blended. From the biscuits by 14 cups onto the baking sheet 1 to 2 inches apart.
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Bake for about 20 minutes until puffed and very slightly brown around the edges and a toothpick tests clean. Serve immediately.
Sharon in D.C.
Barbara, this is my first post to you. Please, please continue your blog. Every voice deserves to be heard!
Earlier today, I was reading your post on brown-butter cardamom banana bread. Two things I want to mention to you. I, too, am finished with kale; I simply never liked it. But chard -- yes! Something about chard! I often sub spinach with it, always giving a little different taste to a favorite supper.
The second thing is brown bananas. A while back, I got on a banana bread kick, I think because I found a recipe for one made with a cake mix base and a total of three ingredients. Well, that bread wasn't much -- too much like cake and way too sweet. But in the comments, I read that bananas have an affinity for ethylene gas. AHA! That was why my bananas, which sat in a basket on a table much like your fruit does, turned dark so quickly -- they were next to peaches and tomatoes, which are ethylene producers. Moved the bananas, and I was getting nice brown spots after more days rather than the day after I brought the bananas home. One day over coffee, read google about ethylene and bananas. We cooks have to be chemists, too!
Bar49
Hi Sharon,
Thank you for your comment! So glad you found Cooking the Kitchen, and hope you will subscribe. I recently saw a play at the New York Theater Workshop called "Hundred Days." which made me think that every one does have a story to tell. In the case of this play, it was almost a rock opera about a couple coming together, and choosing marriage, after getting past the past and psychological barriers. I appreciate your encouragement to continue my blog, because every voice deserves to be heard. I know that I like hearing the stories of others, and am happy that you have enjoyed mine.
I took your advice and moved my bananas to a separate bowl. I have been somewhat aware of the affects of ethylene gas, but had never really paid much attention, so thank you for your advice. I recently read that celery should be stored in aluminum foil rather than a plastic bag, because celery also has an affinity for ethylene gas.
As for my bananas, I have been enjoying freezing them when they turn brown and are on the edge of being two soft. I then get to enjoy them in green smoothies. I tend to like green smoothies when I have missed getting some greens in, or to sub out a meal when I start putting on too much weight.
Great hearing from you!
Best Regards,
Barbara