Pumpkin Rizogalo

Pumpkin pie is certainly an important part of an American Thanksgiving ... it's the day's quintessential dessert and frankly, Thanksgiving just doesn't feel right without this sweet, spice-laced pie gracing our humble table.

But for those that aren't so enthusiastic about traditional pumpkin pie, there are some great alternatives. Pumpkin and Coconut Milk Panna Cotta anyone? Or how about this Pumpkin Rizogalo (that's Greek for rice pudding)?

For me, rizogalo is one of those food items that brings back a flood of memories and emotions. One of my late Giagia's dessert specialties was her rizogalo and it was quite often that we would return home from school to the smell of rice simmered in milk, sugar, cinnamon and nutmeg wafting up the stairs from her apartment to our own. It was a smell that made me feel warm and simply secure inside. Giagia would use a whole gallon of milk to make enough of her rizogalo to satisfy us all and we all adored it.

She gave me her recipe some time ago once her cooking came to a halt and she could no longer move around her kitchen the way she always had. It's a simple recipe of just rice, milk, sugar, cinnamon and nutmeg. To this day, it is my favorite rice pudding recipe and I neither need nor want any other to replace it. But in the spirit of Thanksgiving, I tried my hand at this festive version last weekend with the hope of honoring the holiday, the season and, more importantly, the memory of my Giagia all in one sweet bite.

So, if you enjoy rice pudding and you are looking to add some more pumpkin to your holiday table, look no further ... here is my recipe for Pumpkin Rizogalo.

Pumpkin Rizogalo (Rice Pudding)

Makes about 10 ramekins

6 to 7 cups milk
1 1/4 cups rice
1/3 cup sugar

1 1/2 cups pumpkin puree, either fresh or canned
pinch of salt
dash of grated nutmeg
dash of ground cinnamon
3 egg yolks
1 teaspoon vanilla

In a large saucepan, bring the 6 cups of milk, rice, sugar and salt to a simmer. Stir in 1 1/4 cups of the pumpkin, the nutmeg and cinnamon and cook mixture until the rice is quite soft and cooked through, stirring often.

Meanwhile, whisk the egg yolks with the vanilla and remaining pumpkin in a medium bowl. Remove the saucepan from the burner and slowly whisk some of the rice mixture into the egg yolk mixture so as to temper it. Pour the egg yolk mixture back into the saucepan and cook over low heat for a few minutes more. (Add additional cup of milk as necessary during cooking.)

Spoon into ramekins or serving dishes and place plastic wrap directly on surface of pudding (so as to prevent it from forming a "skin"). Serve warm or at room temperature.

Cranberry Apple Chutney

Thanksgiving is just a week away so I thought I'd share some recipes that will be gracing our table this year. There are, of course, a few dishes that remain virtually unchanged year after year: the turkey is roasted simply with fresh vegetables and herbs; the sweet potatoes are baked with brown sugar and marshmallows; and the rice is made in our family's traditional way ... and there are no ifs, ands or buts about it.

But some dishes I like to tweak and experiment with include appetizers, the essential cranberry sauce and all the fall inspired desserts. So I thought I'd start with this cranberry chutney which I began making last year in place of plain cranberry sauce (which I still adore but sometimes a girl needs a little extra oomph). This is a great make-ahead recipe that's full of flavor and can have some texture depending on how thick you like to dice your apples.

Use apples that can withstand cooking a little better and not turn to mush: I'd say Gala, Rome, Jonagold or Winesap are your best bets. Also, freshly grated orange zest and juice as well as freshly grated ginger are key ... and if you're feeling adventurous, add some ground clove for a truly flavorful chutney that can not only serve as a worthy accompaniment to your turkey, but pair well with roasted pork loin, grilled pork chops and make an amazing addition to any sandwich.

Cranberry Apple Chutney
Makes 6 to 8 accompaniment servings


2 pounds of apples (about 4 large)
2 medium onions, thickly sliced
1/3 cup light brown sugar
1 tablespoon orange zest
1/2 cup freshly squeezed orange juice
2 tablespoons unsalted butter, cut into cubes
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
2 cups fresh cranberries (I purchase fresh cranberries and freeze them for future use, then thaw before using)


Preheat oven to 400 degrees. Halve, and core apples (and if you prefer, peel them as well although I leave them unpeeled) then cut into 1-inch cubes. In a bowl combine the apples with the orange zest, orange juice, sugar, ginger, mustard and butter and stir lightly to coat. Place the mixture in a baking dish and bake for about 45 minutes. Stir the apple mixture a few times during baking.

Stir in the cranberries and bake for 15 to 20 minutes longer until the cranberries are soft and the chutney thick. You can make the chutney a couple of days in advance; just bring it to room temperature or warm it ever so slightly before serving with your roast turkey. Try it with roasted chicken or pork; better yet add it to a sandwich or wrap using leftover chicken or turkey breast ... trust me, you won't be disappointed.

Ready, Set ... Holidays!

Thanksgiving came and went as did my son's second birthday party. Of course, I overcooked, overextended myself and over-thought everything. But in the end I am thrilled that my family and friends all were left satisfied with my efforts and more so with being in each others' company.

I'll admit I was exhausted this Sunday. Cooking and baking for what I thought was going to be a party of just over 20 on Thanksgiving day and then doing it all over again for a party of 45 two days later proved quite tiring. But with a little organization and planning I managed--from decorating; to baking a bunch of desserts, as well as a birthday cake and cupcakes; to cooking up a storm of appetizers and entrees. Not that I didn't have any help: my mom and sisters each brought a bunch of yummy side dishes and desserts on both occasions, but I'll be the first to admit that I am a bit of a control freak and a tad of a perfectionist, so you'll find me at the stove even as my guests are walking through the front door.

As I mentioned the day before Thanksgiving, the highlight of our holiday table was--of course--the turkey (a 24 pounder!) and our traditional stuffing. The stuffing, or "gemisi" as we call it, of Kalymnos is not at all similar to the stuffing of bread cubes and various other ingredients found on most Thanksgiving tables across America. Ours is a combination of rice, ground meat and pine nuts flavored with cinnamon. It is the gemisi we use to stuff the lamb which graces our Easter table every year. But we, as most Kalymnians do, also use it with poultry on other very special occasions. Only I didn't think it wise to stuff my oversized turkey as it already took nearly 5 1/2 hours to cook and most certainly would have needed even more time had it been stuffed. So I made our gemisi as a side dish and, in all honesty, it was just as flavorful. Beyond taste, however, our gemisi is rich with meaning and memories and a much needed staple on our holiday tables.

I kept the turkey simple: placing some butter combined with chopped fresh herbs (parsley and thyme) under the skin; filling the cavity with as many onions, carrots, celery, apples and oranges as it could fit; sprinkling it generously with salt and pepper; and leaving it to cook--without even basting--for nearly 5 1/2 hours. I also let the turkey "rest"--covered with foil--for almost an hour. It was moist and flavorful and I will definitely be making it this way again (maybe just add another herb or two to the butter next time).

Below I'll share my family's recipe for gemisi. Be advised though that our recipe is somewhat of an undocumented family tradition that's been passed on simply by watching grandmothers and mothers use these same ingredients time after time. So in terms of amounts and exact quantities of ingredients, we really go by heart (or gut) and determine what's suitable to each occasion we make this for.

P.S. There were a ton of appetizers out on Thanksgiving Day and a number of other side dishes to accompany our turkey (from this cranberry apple chutney, to thyme roasted potatoes, to my mom's yummy candied sweet potatoes) but ... I failed to take pictures of everything! I'll try to touch on a few of the recipes tomorrow though, when I post a little about all the goodies served for my son's birthday.

Traditional Gemisi from Kalymnos (Rice Stuffing)

Makes 8 to 10 servings

1 tablespoon olive oil

1/2 cup pine nuts

2 medium onions, finely chopped

1 1/2 pounds ground beef

1/2 pound liver (I used turkey/chicken for Thanksgiving, but we use lamb's for Easter), diced

2 cinnamon sticks

3 cups long grain rice

6 tablespoons butter
2 heaping tablespoons tomato paste

Salt and pepper to taste

5 to 6 cups of water (this is if you're only making this on the stove top as opposed to stuffing a chicken or turkey)

Heat olive oil in a large pot and toast pine nuts until just golden. Add the onion and cook until softened. Stir in the liver and ground beef and brown well for a few minutes.

Add the cinnamon sticks and rice, stirring until the rice is well coated. Stir in the butter and the tomato paste and season with salt and pepper. Stir in the water one cup at a time, bring to a boil, reduce the heat to low, cover and let simmer about 25 minutes until rice is done.

Thanksgiving Preparations

This is just a quick, short post to say Happy Thanksgiving as I am knee deep in turkey, sweet potatoes, cranberries and the like. I started all my prep work today and finished some of my make-ahead items (i.e. the apple cranberry chutney and a couple of desserts). Tomorrow will be quite hectic, but I look forward to everyone gathering at our house for some good food, good drinks and above all, good company.


Our "feast" will start off with some appetizers: tzulamas (a pork, currant and pistachio pie); kopanisti (a gorgonzola, feta and roasted tomato spread) with toasted pita triangles; mini pancetta cornbreads with a cranberry apple chutney; marinated artichokes; sliced cured chorizo; and cheeses. We'll then move onto the roasted turkey, of course; my family's traditional rice, ground meat and pine nut stuffing; some sauteed broccoli rabe; glazed carrots; beef bourguignon; and thyme roasted potatoes.


These are the days I am happiest: when our big family is gathered in one place to eat, drink, talk, laugh, reminisce of the past and hope for the future. I wish you all a Happy Thanksgiving and a healthy and joyous start to this year's holiday season to everyone, all across the globe.

A Butternut Squash Pie (instead of the usual pumpkin pie) I made early this morning (6:00 a.m. to be exact) for my daughter's class to enjoy at their Thanksgiving "party."

That one butternut squash went a long way ... a panna cotta of butternut squash, ginger and coconut milk for our guests to enjoy after dinner tomorrow.

Broccoli Rabe

I'm hosting Thanksgiving Dinner in a few days and although I've been planning a menu for weeks, it was only this past week that I started experimenting with some lighter side dishes to complement all the rich accompaniments to join the turkey on our table.

My utmost favorite vegetable would have to be broccoli rabe and so the other day I thought of adding some greens to our Thanksgiving Dinner with this flavorful veggie. Saute these bitter greens in a bit of olive oil and some minced garlic and they make a perfect side dish as is--I can probably eat an entire bunch myself every day. But dress them with some toasted pine nuts, Marsala and a handful of raisins and these tender stalks are near perfection. Not to mention that they will complement any turkey dinner flawlessly.

Broccoli Rabe with Toasted Pine Nuts and Sultana Raisins

2 bunches broccoli rabe

1/4 cup pine nuts

1/4 cup olive oil

3 garlic cloves, minced

1/3 cup Marsala

1/3 cup sultana raisins

Salt and pepper to taste

Trim broccoli rabe and rinse. Blanch in a pot of boiling water for 2 to 3 minutes until bright green. Remove from pot and plunge in ice water. Remove to colander and let drain.

Heat oil in a large skillet and add pine nuts. Cook until just golden and then stir in garlic. Over medium high heat, add Marsala and bring to a boil. Stir in raisins and cook for a minute more. Add broccoli rabe to skillet and cook until heated through. Season with salt and pepper and serve.

Pumpkin and Coconut Milk Panna Cotta

With Thanksgiving coming up and my hosting this particular holiday for the first time, I've been planning a menu for weeks. I do that. A lot. Planning I mean. Lists, notes, schedules, etc.

Last week I was mulling over desserts. Between myself , my mother and my three sisters we always have the usual pies covered: pumpkin, pecan and apple. I've got to admit though that the pumpkin is never my favorite. And I always wish it would be. I love dessert, and I adore desserts that are creamy and rich. I know, it's bad. But it's not like I eat them all the time. Just some of the time. Okay, most of the time. Yet that pumpkin pie filling always lacks that certain creaminess I long for. I'm happy to say, however, I may have found a solution.

After making a batch of pumpkin chocolate chip cookies for a breast cancer bake sale last week, I found myself looking for a way to use up the left-over canned pumpkin in the refrigerator. I'd also bought some coconut milk earlier in the week and knew I wanted to somehow combine the two. The result: Pumpkin and Coconut Milk Panna Cotta. The combination was everything I hoped it would be and with a bit of ground ginger, it went above and beyond any pumpkin pie I've tasted.

Pumpkin and Coconut Milk Panna Cotta

Makes 8 servings

1 1/2 cups pureed pumpkin

1 cup unsweetened coconut milk

1 cup half & half (or heavy cream)

1/2 cup brown sugar

1/2 teaspoon ground ginger

Pinch of salt

1 packet gelatin

2 tablespoons milk

1/3 cup sweetened coconut flakes

Toast the coconut flakes until light golden and set aside.

Place powdered gelatin in a small bowl and cover with 2 tablespoons milk. Set aside until softened.

In a saucepan combine the pumpkin, coconut milk, half & half, sugar, salt and ginger. Stir well until the sugar dissolves then bring to a boil. Remove from heat and stir in the gelatin mixture.

Pour into small bowls, ramekins, molds or glasses. Refrigerate at least 4 hours until set. Garnish with toasted coconut just before serving.

November Royal Foodie Joust

Acorn squash, orange and sage. At first glance, the ingredients seem easy enough--three fall flavors that should effortlessly complement each other. But when I started to tackle this month's Royal Foodie Joust, my first, I realized the task at hand was a little harder than I had imagined.

My first instinct was to make a souffle. Then I thought of a creamy soup. But as visions of Thanksgiving fare danced through my head, I ultimately settled on these acorn squash rings brushed with an orange-sage butter and filled with an apple and sausage stuffing. It's a great dish that can easily be done with or without the sausage and makes for an elegant side dish on any fall dinner table. I'm already planning a slightly different version to take the place of traditional stuffing at our own Thanksgiving feast.

And speaking of Thanksgiving, this blog's Nona (Godmother), Ivy of Kopiaste, passed on to me this award which I am extremely thankful for:

I'd like to pass this award on to all the blogs I've been trying to keep up with as they are all so deserving of it!

Sausage & Apple-Filled Acorn Squash Rings with Orange and Sage Butter

Makes 4 servings

5 tablespoons butter

4 to 5 sage leaves, finely chopped

Zest of 1/2 an orange

1 pound sausage, casings removed

4 shallots, chopped

2 McIntosh apples, peeled, cored, diced

1/4 cup chicken or vegetable broth

Juice of 1/2 orange

1/4 cup toasted pine nuts

1 large acorn squash, unpeeled and cut into 1-inch-thick rings, seeded

Salt and pepper to taste

Melt 4 tablespoons butter in a small saucepan and stir in sage and orange zest and set aside. Heat skillet and when hot toss pine nuts in and toast until fragrant and golden. Remove from skillet and set aside.

Brown sausage in hot skillet, all the while breaking it up with a wooden spoon. Remove sausage to a bowl. Add shallots to skillet along with last tablespoon of butter and saute until soft. Add apples, broth and orange juice. Saute until liquid evaporates. Remove from heat, stir in sausage and season filling to taste with salt and pepper.

Preheat oven to 350 degrees. Lightly grease a large rimmed baking sheet. Place squash on baking sheet and brush each ring with orange and sage butter, sprinkling with salt and pepper to taste. Place filling in center of each ring. Drizzle with remaining orange and sage butter. Cover loosely with foil and bake until squash is tender about 35 minutes.