|Bobby Flay Joined by Katie Lee, Sunny Anderson, Alex Guarnaschelli, and Michael Symon for Turkey Day Feast With All the Trimmings|
FOOD NETWORK CELEBRATES THANKSGIVING FLAY-STYLE
WITH HOLIDAY SPECIAL THANKSGIVING AT BOBBY'S ON SATURDAY, NOVEMBER 22ND AT 12PM ET/PT
"Thanksgiving is Bobby's favorite day of the year and it shows - he's opened up his table to our audience for a personal look at how his family and friends celebrate," said Bob Tuschman, General Manager and Senior Vice President, Food Network. "The dishes, tips, and tricks that Bobby and his friends share will inspire everyone planning their own holiday meal."
Bobby always makes the turkey for Thanksgiving and this year he's preparing Roasted Turkey with Mustard Maple Glaze. Katie uses a little inspiration from the South to make her grandmother's Cornbread Stuffing with Herb Butter, while Sunny's Sage and Pecan Sweet Potato Casserole is an ode to her mother's sweet potatoes with melted marshmallows. Alex offers the unexpected and delicious vegetable dish Broiled Cauliflower Steaks with Parsley and Lemon and Michael finishes off the meal with a Chocolate Pumpkin Pie. Other dishes on the menu include Holiday Sangria, Mashed Potatoes with Buttermilk, Black Pepper and Green Onion, along with Katie's take on a classic Deviled Eggs appetizer.
At FoodNetwork.com, viewers can find all-new Thanksgiving recipes, behind-the-scenes photos and more. During the show, get your Thanksgiving questions answered live on Food Network's Facebook page and on Twitter, with hashtag #ThanksgivingFeast.
I usually make a pumpkin cheesecake, but this year I might try out this chocolate pumpkin pie. Let me know if you make it. ~ Stephanie
|Chocolate Pumpkin Pie - Recipe courtesy of Michael Symon|
1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
2 to 3 tablespoons ice cold water
6 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, very finely chopped
4 tablespoons unsalted butter, cut into small pieces
One 14-ounce can pumpkin puree
One 12-ounce can evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
Shaved chocolate, for garnish
For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
Preheat the oven to 425 degrees F.
Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
Lower the oven to 325 degrees F.
For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.
Yield: 8 servings
Active Time: 1 hour
Total Time: 3 hours
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