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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Wednesday, November 21, 2007

Thanksgiving Breakfast: New England Cheddar Cheese Pie

It may be too late for all of you, and I'm sorry for that; I should have posted this earlier, but I'm making this for breakfast this Thanksgiving. This recipe for New England Cheddar Cheese Pie with Green Onions and Walnuts is taken from Jasper White's Cooking From New England Cookbook.

Here's how I'm making it:

  • One nine inch frozen pie shell. (The original recipe calls for making the crust from scratch. It's so much better if you do, but who wants to make pie crust before breakfast?)
  • 4 Eggs
  • 1/2 Cup Heavy Cream
  • 12 Ounces aged Cheddar Cheese (3 cups) grated. Don't skimp on the quality of the cheese. Buy the best you can afford.
  • 6 Scallions, thinly sliced
  • Salt and freshly ground pepper to taste
  • hot-sauce to taste (I like Manny's Pit bull)
  • 1/2 Cup chopped toasted walnuts.
Cooking Instructions:
  1. Preheat oven to 350 degrees. Place the pie shell in the oven for 10 minutes or follow label directions.
  2. Beat the eggs and place in the top of a double boiler along with the cream, cheese and scallions. Heat, stirring constantly, until creamy and hot, but not boiling. Season to taste with the salt, freshly ground pepper and hot sauce.
  3. Pour the mixture into the pie crust and place in the preheated oven. After 10 minutes, sprinkle the chopped walnuts over the top and return the pie to the oven. The pie should be almost completely covered with nuts. Cook about 20 minutes more or until the filling is set and the top begins to brown lightly. Allow to cool somewhat, but not completely. Serve warm.
This makes a great breakfast, and if accompanied by a small salad, a fantastic lunch. Have a great Thanksgiving everyone.


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