Thanksgiving Recipes: From Closing to Table - by Isaac Metcalf

We had the immense pleasure of taking a virtual cooking class with Compass NY agent Isaac Metcalf! We learned two of his childhood favorite recipes, both classics and insanely delicious. These recipes were from our notes from his class - visit Isaac’s website From Closing to Table and he can help you with any of your NY real estate needs, amazing recipes, and more!

---

TRADITIONAL PUMPKIN PIE:

Crust:

• 2 1/2 cups (325 grams) all-purpose flour

• 1 teaspoon kosher salt

• 1 tablespoon sugar, optional

• 1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

• 4 to 8 tablespoons of ice water

Filling:

• 1 well beaten egg

• 1 1/2 cups of cooked pumpkin

• 3/4 cup of brown sugar

• 1/4 cup of sugar

• 1 Tablespoon of flour

• 1/2 teaspoon of salt

• 1/2 teaspoon of cinnamon

• 1/4 tsp of ground ginger (not necessary but I love to add) and nutmeg

 Add:

• 1 Tablespoon of melted butter

• 1 1/2 cups (1 can) of Evaporated milk

Steps:

1. Prep the crust by cutting the cold butter into small cubes and add to a mixing bowl with the flour. Cut the butter in using a food processor or pastry cutter until combined.

2. Add in salt, sugar, and water and mix until combined

3. Wrap in plastic wrap and refrigerate

4. In a mixing bowl beat an egg

5. Add in pumpkin, sugar, salt, cinnamon, and additional spices and mix until combined

6. Slowly pour in a can of evaporated milk as you mix

7. Add in melted butter

8. Take the crust dough out and roll it until about 1/4 in thick

9. Add to pie pan and press it in on all sides

10. Pour in pie filling

11. Bake 425 for 15min and then drop the heat to 350 for 45 minutes 

12. Done when you can pierce the pie with a knife and it comes out clean 

---

BROCCOLI CASSEROLE:

Ingredients:

• 2 boxes of frozen broccoli florets or two heads of fresh broccoli

• 1/2 cup of butter

• 4 tablespoons of flour

• 4 teaspoons of Chicken or Vegetable Better than Bouillon (or 4 Bouillon cubes)

• 2 cups of milk or Milk alternative

• 2/3 cup of water

• 2 cups of shredded cheddar cheese

  Topping:

• 6 tablespoon of melted butter

• 2 cups of stuffing mix

• 1/4 c of chopped pecans (optional)

Steps: 

1. Boil water and add in the broccoli until cooked

2. Once broccoli is cooked - Strain the broccoli and dry very well, add into your baking dish

3. Meanwhile, in a saucepan - melt the butter

4. Once butter is melted, add in the flour and mix until combined

5. Add in the Chicken or Vegetable Better than Bouillon, water, milk, and shredded chesse

6. Mix until all cheese is melted

7. Pour mixture over broccoli in baking dish

8. In a bowl, melt butter and then add stuffing and mix until stuffing is fully coated

9. Sprinkle on top

10. Bake for 30min at 350 Degrees.