(Photo Credit: The Woodmark)

It’s not too late to order Thanksgiving To-Go from Carillon Kitchen or make a Thanksgiving Dinner reservation at one of our favorite waterfront restaurants Beach Café — both at The Woodmark Hotel in Kirkland.

Carillon Kitchen’s Thanksgiving To-Go will feature Roasted Tom Turkey with All the Trimmings and delicious sides like Yukon Gold Whipped Potatoes, Butternut Squash Lobster Bisque, and more. $75 per person. Hurry, orders must be placed by Thursday, November 18 to schedule a Thanksgiving Day pick-up: CK Thanksgiving 2021.

Beach Café is offering a three-course Thanksgiving Dinner in its dining room with appetizer options such as a Morel Mushroom Tart with Foie Gras. In addition to traditional turkey, entrée options include Espresso Honey Baked Bone In Ham and Smoked Alaskan King Salmon. $95 per person. Reservations required. Beach Thanksgiving 2021.

Both Thanksgiving Dinner options feature an incredible Pumpkin Pie with Chantilly Cream for dessert – and Chef Brian Doherty at The Woodmark has shared his recipe with us. See below!

Woodmark Hotel Pumpkin Pie

By Chef Brian Doherty

***This recipe will make two pumpkin pies

Pie Dough

2 ½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar, optional
1 cup very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water

FOR THE PIE DOUGH

  1. Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
    Scatter butter cubes over flour and mix briefly with a fork to coat the butter with flour.
  2. Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
  3. Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
  4. Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water, and continue to press until dough comes together.
  5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

ROLLING OUT DOUGH

  1. Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
  2. Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary to keep from sticking.
  3. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
  4. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
  5. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
  6. If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
PUMPKIN FILLING

4 Eggs
1 large can Pumpkin Puree (1lb 13oz)
1 ¼ cup Sugar
½ cup Brown Sugar
1 tsp. Salt
1 ½ tsp Cinnamon
1 ½ tsp Ground Ginger
1/2 tsp. Ground Cloves
1-1/2 cup Heavy Cream
1 cup Evaporated Milk

Wisk the eggs, pumpkin puree, white and brown sugars. Add salt, cinnamon, ginger and cloves. Add heavy cream and evaporated milk and mix well.

Pour into pie shells. Bake at 375 for 70-80 minutes or until pie is set in center.

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