2 Pinches of Salt, & A Dash of Dean…

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Lao baked eggs from Immm Rice and Beyond are a popular street food. (Keng Sisavath / DNAinfo)

Black Corn Fungus, and Lao Baked Eggs are only a couple of the dishes you’ll see at Chicago’s first Strange Foods Festival where Keng Sisavath will he has compiled more than 15 restaurants to show off their “Strange Foods“.

Dean also chatted with Marilyn Alice Tuckman is happy about the world being obsessed with Pumpkin. That’s because Marilyn is the author of For The Love of Pumpkins: A Cookbook. Marilyn gives great ideas about adding simple pumpkin to oatmeal, baked apples, and hundreds of other recipes along with her Mom’s Pumpkin Chiffon Pie below…

MOM’S PUMPKIN CHIFFON PIE

Brown sugar and a healthy pinch of ground cloves give the pie its wonderful spicy-sweet flavor,
and beaten egg whites lighten the filling to an awesome texture.  However, the egg whites are not
cooked in this recipe, so it’s very important to use only pasteurized eggs–which have been treated
to eliminate bacteria.  Plus, it’s always a good idea to handle all ingredients with clean hands and utensils.
Take the few precautions and enjoy this wonderful pie.

My Mother used to tell a story about how she made this pie and ate the whole thing herself just days before I was born.
She didn’t use pasteurized eggs.  Back then, it was also popular to make eggnog with raw eggs.  The generation survived.
But we can do better, so please do the smart thing and be cautious.

Equally important, be sure to hold a loving feeling in your heart as you prepare this lovely pumpkin pie–as well as all foods.

One single 9-inch pie crust, baked and completely cooled

1/2     cup whole milk
3     egg yolks from large pasteurized eggs
3/4     cup firmly packed light-brown sugar
1     envelope unflavored gelatin
1     teaspoon ground cinnamon
1/2     teaspoon ground nutmeg
1/2     teaspoon salt
1/8     teaspoon ground cloves
1-1/2  cups PURE PUMPKIN PUREE
3     egg whites from large pasteurized eggs
1/2     cups granulated sugar

In a 2-quart saucepan, whisk together the milk and the next 7 ingredients (through cloves).
Cook over low heat, stirring constantly, until the gelatin and brown sugar have dissolved and the
mixture begins to thicken, 3 to 4 minutes.  Remove from the heat and thoroughly stir in the pumpkin.
Transfer to a large bowl.  Refrigerate until the mixture is lightly set, about 50 minutes.

In a 1.5-quart mixing bowl and with an electric mixer on low speed, beat the egg whites until foamy.
Gradually increase speed to high; beat until soft peaks form.  Slowly add the granulated sugar, 1 tablespoon
at a time, and continue beating until the egg whites are stiff and glossy, 3 to 4 minutes.

Using a rubber spatula, fold one-quarter of the egg whites into the pumpkin mixture to lighten it; fold in the
remaining egg whites.  Lightly scrape the filling into the crust and spread evenly.  Chill until firm to cut,
at least 4 hours.

Refrigerate leftovers.

Makes 8 servings

 

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