Rum ‘n’ Butter Y’all - Paula Deen Gets Frisky During Turkey Time
I was watching Paula Deen’s “Turkey Time” episode (of course), to get ideas for my Thanksgiving menu, and never realized how unbelievably funny she is. She is joined by her cousin, Johnnie, who own a bakery somewhere in the South and makes the “best red velvet cupcakes you’ve evah put in yer mouth.”
After slathering her 15 lb. turkey with two sticks of butter (mixed with minced garlic, shallots, and parsley), to make the skin “Kreeeeespy, y’all.” They roast the turkey for several hours, and I learn that you should test the temperature of the dark part, as that takes longer to cook than the rest (160 degrees is ideal). Paula says that you should cook your turkey about 18 minutes/lb at 375 degrees.
They start on the Hawaiian bread stuffing and while they’re sauteeing onions, Paula mentions that one time she got a package in the mail from Johnnie. She mentions that Johnnie sent her a “Mink Apron, uh, a faux Mink Apron”…[Johnnie makes quotation marks with her fingers and says "Mink"]…Paula then says, “I think this is supposed to be kind of a naughty apron, I think you’re supposed to wear it nekkid.”
Then it’s time for pumpkin pie heaven! Use a can of pumpkin puree, 1 1/2 c. of heavy cream, 3 eggs, 1/3 c. of sour cream, 1 1/2 t. of ginger, 1 1/2 t. of cinnamon, and a pinch each of cloves and nutmeg and salt. 2 t. of vanilla, 2 T. of melted butter, 2 T. of rum, 1 c. of brown sugar, and mix it up. Johnnie says that this was the pie that turned her away from sweet potato pie…she also says you can use store-bought pie crust!
Bake for 10 minutes at 425, and then turn the oven down to 325 and cook for 35-40 minutes. While the pie is cooking, you can make the pecan-praline topping (1/2 c. pecans, 1/2 c. pralines, 2 T. butter, 1/4 c. brown sugar) for the pumpkin-rum pie. Top with whipped cream and broken pieces of the pecan praline topping.
“I can eat that whole pie by myself.” - Paula
Ingredients:
1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners’ sugar
1/4 cup Praline Pecans, recipe follows
Praline Pecans:
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
