www.womanthismonth.com November 2017 LIFESTYLE | food 53 Another must-have from one of America’s sweethearts, Racheal Ray. INGREDIENTS • Flour, for dusting • 1 store-bought pie crust • 1 cup grated extra-sharp yellow cheddar cheese • 2 cups canned pumpkin puree • 3 eggs, beaten • 1/2 cup heavy cream • A few grates of whole nutmeg (about 1/8 teaspoon) • 2 pinches salt • 1tsp ground cinnamon • A pinch of ground cloves • 1 1/2tsp ancho chili powder • 1/4 cup light brown sugar • For garnish, sweet or sweet-and-spicy candied pecans, chopped METHOD • Arrange a rack in the middle of the oven and pre-heat the oven to 350ºF. • Lightly flour a work surface. Unroll the pie This one is courtesy of one of Bahrain’s favourite celeb foodies, Wolfgang Puck, from his book Adventures in the Kitchen. INGREDIENTS • 4tbsp unsalted butter • 2.2kg Granny Smith apples, peeled, cored, quartered, and cut into 1/4-inch slices • 2-3.5kg sweet potatoes or yams, peeled and cut into thinly sliced rounds • 1/2tsp salt • 1/2tsp cinnamon • 1/4tsp freshly ground white pepper • Freshly grated nutmeg • 1 1/4 cups heavy cream, half-and-half, or milk • 1/2 cup fresh breadcrumbs METHOD • Preheat the oven to 375°F. In a 10-inch skillet, melt two tablespoons of butter. Over medium-high heat, sauté the apples until slightly caramelised, about six to eight minutes. • Place the potatoes in a medium bowl and season with salt, cinnamon, pepper and nutmeg. Pour over the cream and mix well. SAVOURY PUMPKIN PIE SWEET POTATO GRATIN dough and scatter grated cheese over it. Lightly flour a rolling pin, then roll the cheese into the dough. Line a nine-inch pie plate or tin with the dough, cheese-side down. Using your fingers, crimp the pie dough overhang along the edge of the pie plate in a decorative scalloped fashion. • For the filling, combine the remaining • Butter a 10-inch gratin dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminium foil and bake for one hour, or until the potatoes are tender. Remove from the oven. ingredients in a mixing bowl using a whisk. Pour the filling into the prepared pie plate and spread out evenly. Bake for 40-50 minutes, or until a knife inserted in the centre is clean when removed. Remove the pie and cool to room temperature. • Slice and serve garnished with candied chopped pecans. • Increase the oven temperature to 500°F. Sprinkle the breadcrumbs over the potatoes and dot with the remaining two tablespoons of butter. Return to the oven to brown, watching carefully to prevent burning. • Remove from oven and serve immediately. Wolfgang Puck Racheal Ray
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