Kelly's Corner
Kelly Litton
Welcome to Kelly's Corner, Litton's newest online resource for fresh food, flavors and recipes. The famous Master Chef Julia Child inspired and encouraged me to pursue a career in the culinary arts. In 1982 I received my Certificate of Accomplishment for Rich's Cooking School with Nathalie Dupree in Atlanta. Later I attended the prestigious Cordon Bleu Cookery School Limited in London, England in 1983.
In this monthly online column "Kelly's Corner," hopefully my readers and I will inspire and encourage each other to prepare some favorite dishes with seasonal ingredients. Check back each month for valuable tips, restaurant secrets, fresh ingredient ideas and a monthly recipe.
Fall is Upon Us!
The time has changed, mornings are crisp, leaves are falling, and the harvest moon lights up the night, which means thanksgiving can't be far behind. All the colors outside my windows seem to change from green to brown and yellow. My dogs, Murphy and Wally, are gobbling up the food that was previously left partially uneaten. The appearance of winter squashes, sweet potatoes, pumpkin, and nuts prompt me to think about the menu for thanksgiving. I love tradition, of course, with turkey and dressing, not (stuffing). It's only called stuffing above the Mason Dixon line. Sweet potatoes that my grandmother called candied yams were so sweet and syrupy they would rival any dessert. Speaking of dessert the simple uncomplicated pumpkin pie is so good and satisfying I can't figure out why I always want to do something different with it. Maybe it's because pumpkin is such a versatile ingredient. At our restaurant my friend and master baker, Lynda, always gets the question when the calendar flips the page to November, "When are you going to have pumpkin cheesecake?" She makes one that is fairly simple, but puts her signature touch of whipped cream and white chocolate curls to finish it off. A modern day twist to an old favorite. If you like it as much as I do, have you ever wondered why we have to wait until thanksgiving to eat pumpkin?
Try this recipe or experiment with another recipe and...
