Pumpkin Flan

I found this recipe in the latest Martha Stewart Living magazine. It's an excerpt from a new cookbook from one of Martha's own, Lucinda Scala Quinn's Mad Hungry: Feeding Men and Boys.

The notes say that "canned pumpkin works perfectly well," but I would lean toward a fresh pumpkin puree, if you can. You can find details of roasting fresh pumpkin in this post.

This flan is amazing! Cath and I LOVED it. Number One said he didn't love it, but who cares! This is going to be a new holiday tradition because I said so. It is delicious, a perfect blend of spices, lighter than pumpkin pie, and the caramelized top was wonderful. Simply delicious.


Pumpkin Flan
Serves 8

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

1. Preheat the oven to 350 degrees F.

2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.

3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.

4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

Buffalo Chicken Dip

You know how much we love Bobby Flay. I think you do. Do you? We love Bobby for his flank steak, his Cuban burgers, his grilled pizza, his grilling in general. So when I saw he had paired with Best Foods (Helmann's for those of you East of the Mississippi) for some holiday recipes, I was excited!

I saw the two-page advertisement in this month's Real Simple magazine. It has four great recipes--a Turkey Cuban, Apple-Cranberry Crisp, Loaded Mashed Potatoes, and this one that was calling our names: Disappearing Buffalo Chicken Dip.

This dip was the surprise hit of the appetizer table this Thanksgiving. It's easy to throw together, and perfectly delicious. Number One thought it could use a bit more Frank's Red Hot Sauce, but the rest of us thought it was just right.

We mixed up the dip the night before, and refrigerated it in a casserole dish. We baked it in the oven right before we wanted to eat it. Perfect! Served with Artisan Bread Crostini and celery sticks.


Disappearing Buffalo Chicken Dip
from Best Foods & Bobby Flay

Makes 3 cups
Prep time: 15 minutes
Cook time: 20 minutes

2 cups diced or shredded cooked chicken
1/4 cup cayenne pepper sauce (such as Frank's Red Hot Sauce--our favorite)
1 cup Best Foods Mayonnaise
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons finely chopped green onions
1 teaspoon lemon juice
1/4 cup crumbled blue cheese


Preheat oven to 375 degrees F.

Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1 1/2-quart shallow casserole, then sprinkle with the blue cheese.

*Cover and refrigerate here if making ahead*

Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.