Author: Edwin Voskamp

Extra Smooth Pumpkin Pie The addition of cream cheese makes this version of pumpkin pie extra creamy and imparts a slightly tangy flavor. Unlike many traditional pumpkin pie recipes, there’s less...

Classic Pumpkin Pie 9" pie pan 1 single pie crust dough (see recipes on this site)15 oz pumpkin puree11 oz heavy cream125 g light brown sugar1 tbsp ground ginger1 tbsp ground cinnamon½ tsp...

Sweet and Sour Red Cabbage 1 head red cabbage (cut in ¼" squares)3 large apples (cored, chopped in small pieces, skin on)1 small onion (chopped)2 whole lemons (juiced)⅔ cup brown sugar...

Spicy Red Cabbage Large skillet Frying1 head red cabbage (shredded finely)2 tsp caraway seeds2 tsp paprika powder2 tbsp vegetable oilFinishing1 cup apple cider vinegar¼ cup grainy mustard Stir the...

Spätzle Spätzle are basically little dough dumplings. This is a luxury version. I learned them as Christmas Spätzle, left to dry overnight in the fridge, fried up in butter (or bacon fat), then...

Smoked Turkey with Bacon Bourbon Butter SmokerBradley Rack 1 whole turkey (intestines removed, spatchcocked)4 sticks butter (room temperature)½ cup bourbonkoshering salt (to taste)herbs and spices...

Chocolate Mousse A classic rich chocolate mousse, lightened up a bit by using whole milk instead of cream. Double boiler / bain-marie 6 oz chocolate ((high quality, 60-70% cacao is ideal))⅓ cup...

Pico de Gallo by Emeril Lagasse A nice pico de gallo for quesedillas or other uses. 1½ lbs plum tomatoes (cored, seeded, diced)¾ cup white onion (finely chopped)½ cup cilantro leaves (fresh,...

Salsa by Mike Deneweth A lovely salsa that Mike Deneweth has been making at ACUS (Ambercon US) for years, borrowing a blender from a local friend. Blender, hand blender, or food processor 2 large...

Wet-brining Pork Ham 1 whole pork ham (bone-in pork shoulder ("picnic ham") ham roast, skin on, typically about 7 pounds.)6 qt water (divided)18 oz koshering salt2 cups brown sugar (or 1...