Adam Ragusea | @aragusea

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Credit to Lisa Huff of the Snappy Gourmet, whose recipe I started with: https://snappygourmet.com/pumpkin-muffin-recipe/

***RECIPE, MAKES 6 MUFFINS***

For the streusel:

1/3 cup (40g) flour
1/4 (50g) cup brown sugar
1/2 teaspoon pumpkin spice
2 tablespoons melted butter or butter-flavored shortening

For the muffins:

2 large eggs
1/3 cup (80mL) any neutral oil
2 tablespoons melted butter or butter-flavored shortening
1 cup canned pumpkin
1 1/2 cups (300g) sugar
1/2 teaspoon salt
1 teaaspoon vanilla
1 3/4 cups (210g) flour
2 teaspoons baking powder
2 teaspoons pumpkin spice

Mix up the streusel ingredients with a fork — it should be a little chunky.

Whisk the eggs, oil, butter, pumpkin, sugar, salt, vanilla and pumpkin spice until smooth. Whisk in the flour and baking powder until just smooth. Pour into a standard six-cup muffin (not cupcake!) tin — grease it well if you don't have paper cups for it. Top evenly with the streusel and bake at 375ºF until a toothpick just comes out clean — mine took about 30 min.

Top with powdered sugar and cool thoroughly before getting them out of the pan.

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***RECIPE, MAKES 6***

3 sausages
3 eggs
3/4 cup milk
3/4 cup flour
1 shallot
fresh herb
stock
butter
garlic powder
salt
pepper
Worcestershire sauce
Soy sauce

Beat the flour until the eggs until smooth, followed by the milk and whatever seasonings you want (I like a big shake of garlic powder and a pinch of salt). Let the batter sit at least 15 minutes while you're doing other stuff.

Cut each sausage in two and put half a sausage at the bottom of each cup in a standard six-muffin tin (not a cupcake tin!), put the tin in a cold oven and get it heating to 500ºF/260ºC. After some fat has rendered out of the sausages, roll each one around in the grease to get them coated.

While the sausages are cooking you can start your gravy. Chop the shallot and fry it in a big knob of butter until very brown, then stir in enough flour to make a paste. Let this roux fry golden brown before you start slowly whisking in enough stock to get the gravy thickness you want. Flavor with Worcestershire, soy sauce, seasoning to taste.

When the sausages are about cooked, pour an equal amount of batter into each cup, about 2/3rds of the way up. Try to avoid dripping batter on the surface of the sausages (for cosmetic reasons). Bake until the puddings stop expanding, and then give them a few minutes more to make sure the interiors are cooked. Be aware that they will deflate as soon as you take them out of the oven.

Garnish the puddings with gravy and fresh herbs.

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***RECIPE, MAKES A 9-INCH PIE***

For the crust

1 standard sleeve (135g) graham crackers
1/4 (50g) cup sugar
4 tablespoons (57g) butter
small pinch of salt (if using unsalted butter)

For the filling

2 lbs (907g) full-fat cream cheese (4 standard packages)
1 cup (8 oz, 240g) sour cream
4 eggs
1.5 cups (300g) sugar
1 lemon, zest and juice (optional if you don't like it)
1 tablespoon cornstarch (optional, will make the pie more cakey)
big splash of vanilla
big pinch of salt

All the eggs and dairy for the filling needs to warm up to room temperature or else you won't be able to mix them. Warm on the counter or in a bowl of lukewarm water if you're in a hurry.

For the crust, bash the crackers into reasonably fine crumbs. Melt the butter, combine with the crumbs, butter and salt (if using). Dump into a 9-inch springform pan and press firm into a solid layer across the bottom. Bake at 350ºF/180ºC for about 10 minutes or until the crust just starts to brown. Allow to cool a little before you pour in the filling.

Mix all the filling ingredients together until smooth, pour on top of the crust. Return the pan to the oven and bake until the cake is golden and puffy but the center still jiggles a lot when you move the pan — mine took 45 min.

Turn off the oven, leave it closed and let it sit for about an hour (some people do several hours and I'm not totally sure of the difference), then chill overnight before de-panning and serving.

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2015 chemical analysis of red, white and yellow globe onions: https://www.agrojournal.org/21/04-05.pdf

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