Fun fact: it is believed by the Celts that the head was the seat of the soul, and the taking of the head of particularly prominent adversaries was a mark of honour. They’d, according to Caesar, preserve the heads in pine oil to display when guests of note came by.
I giggled out loud at “It’s butter…you’re not going to regret it”. Improved my mood immediately, as TH always does. And I will absolutely try to make this one:)
9:07 Fun fact, this is actually the corpse of Grauballe Man, a bog body found in Denmark in the 1950s. He’s from around 2000 years ago and he’s actually not a corpse of someone being led astray by the “lights” in the bog, he’s a victim of ergotism. Ergot is a fungus that grows primarily on rye and when consumed causes ergotism, which is basically like a really bad acid trip. Like, seeing ghosts and blood dripping down the walls, kind of acid trip. Anyways, traces of ergot were found in his stomach since his body was so well preserved by the peat bog he was in, and joined by the fact that his throat was slit before death, he’s an example of early Germanic tribe punishment of people who didn’t “fit in” (in this case, people who could see ghosts/spirits). The Roman historian Tacitus (from 1st century CE) talks about these punishments and their crimes, which is how anthropologists figured out why all these bog bodies were basically naked, shaved, wrapped in leather and killed in various ways. It’s fascinating stuff. I forget who, but another anthropologist also suggested that ergotism played in role in the witch trials, since most of the areas of where witches were burned were places where grain was kept damp and low to the ground, so these people being “witches” were actually hallucinations of people with ergotism. It’s still a theory though, but still interesting.
While you're not wrong the cause of death is as of yet unknow however it is most commonly believed that the man was a sacrifice to the gods, rather than him being killed for being an outcast.
@@lucheng1945 Hnnja, but that involves quite a bit of chemistry to go from ergotine to lysergic acid diethyl ester....but yes, the fungus already contains like 2 dozen alkaloids that share the basic structure, which makes them fit to the receptors of all your main neurotransmitters. So there is a chance that a fungus with the right ratios, like a bad trip, just sends your central nervous system into total chaos. It is much more likely, however, to result in extreme and permanent cramping of either your blood vessels, which can have your limbs dry up and fall off, or your skeletal muscles, which has you suffocating in excruciating pain. Fun fungus.
Actually it was tradition to throw (after a clan skirmish) the bodies and spears of the enemy into the bogs. This red headed corpse in particular was not linked to ergot poisoning of any kind. I'm 99.99% okay being wrong. Post a link for me in reference to your finds. I'm curious
OH MAN! My husband and I made this for Thanksgiving and agreed this was the best pumpkin pie anything we've ever had! We tried it cold first and it was okay. Thirty seconds in the microwave and it was AMAZING. It's like rich liquid fudge but not sickly heavy. Changes we made that might help others trying this recipe: We used 6 large eggs instead of 7 medium because that's what we had. A fine mesh strainer is great for getting the liquid out and canned pumpkin worked fine. Cut down the sugar to only a cup because I didn't want something very sweet. We also used a 9x13 pan. It needed maybe only an hour and was over temp for a cheesecake by the time I thought to check it. Even then the texture was fantastic. We also heated the butter in the pan first then poured the batter in to help make the crust and where the butter helped brown the edges was the best part
@@Level204 It was creamy-good in my opinion. A bit softer than you'd get from a modern pumpkin pie. I believe we used the same amount of liquid, but it's been a while
Sounds amazing. I will say, though, that a few years back I roasted and puréed a pumpkin and used it instead of canned for pies and bread. It had an amazing fluffy custard texture, and a more pure pumpkin flavor than I’ve ever gotten from a can. I will never be able to untaste the taste of can. Fresh pumpkin would probably send it over the top.
@@always_b_natural703 Not true. Simply look at the ingredients on the can's label. (I am writing from the USA - not sure where you are, though, so perhaps that is the case where you are. Max mentions in this episode what kind of pumpkin is generally used in canned pumpkin.) Cheers.
I didn't see this post when I wrote mine. We did some similar things. One thing I didn't mention is that I used cottage cheese & mixed everything together with an electric mixer which broke up the cottage cheese lumps better & may have fluffed the eggs.
So if you're ever in Ireland, there's a country life museum in County Mayo that shows some examples of old school carved turnips and other samhain/Halloween paraphernalia. Lots of cool creepy masks as well. Peat bogs in Ireland are pretty dope. Both sets of my grandparents were farmers and spent a good chunk of their time cutting turf for fuel. Given how the chemical composition of the bogs preserves things, you can find all sorts of stuff. One of my grandfathers found a bog body, which is currently in a museum. My other grandfather found prehistoric Irish elk antlers. Other people have found jewelry, bog butter, and other relics.
@@jaehaspels9607 bog butter is butter that was traditionally stored in the peat bogs in parts of Ireland. The bog preserves the butter really well but occasionally people would forget about it and it would get left there. Fast forward to today when people find it.
Oh, the legend about Stingy Jack was super fascinating, cause we have a pretty similar legend in Vienna, Austria. One day, a young man who was known for being horribly lazy tried to avoid doing his daily duties by hiding and relaxing in a nearby forest. Then, just as he becomes so hungry, he contemplates going back, the devil appears and offers him a feast in exchange for his soul. The young man agrees and recieves his feast. After he is finished, the devil wants to collect his soul, but the young man just says: "I would pay my due with no hesitation to the devil himself naturally, but how do I even know that you really are the devil? Can you prove it for me? Then I'll give you my soul." The devil's like "WTF?" and asks how he should prove that he is indeed the devil and the young man says: "Turn yourself into a giant, like a century old oak." The devil does so. Then the young man says: "Now, turn yourself tiny, like an acorn." The devil, again, complies. As soon as he turned himself tiny, the young man captures him in his purse in which he also carries a cruzifix, so that the devil can not change back. Then the young man takes the devil to the local blacksmith and asks him to hammer the purse on his anvill. After a while, the devil surrenders and agrees to not collect the young men's soul to hell, not now or ever. So the young man releases him and continues to live out his (lazy) life in peace, having the joy of always remembering how he tricked the devil himself into throwing a feast for him. :)
‘Looks over at the cream cheese, canned pumpkin, and eggs that have been sitting in my apartment not being used.’ I know what we’re doing tonight, boys.
@@EdgyShooter well canned pumpkin has a 2 year shelf life so I had some from last year, I always have a few too many eggs cause I don’t eat them that often but I have to buy a dozen for when I do, and I had leftover cream cheese from making a crab dip for a party (everyone vaccinated) about a month back. So all the pieces were there for the making. Also addition I decided to add a bottom layer crust made of biscoff cookies cause I’m quite fond of them!
This was the video. Two years ago, I started watching your channel, and this video was the first one where I said: "I think I can make that, and I WANT to make that!" And so I did! It didn't come out quite as well as yours, but it came out heavenly none the less. I was not a practiced chef or a frequent kitchen-goer. I had spent much of my adult-life being cooked for, and that fact had begun to bother me. I had tried cooking before and thought it wasn't for me. This video, and the half-dozen other recipes of yours I tried since then, awoke a love of cooking and food in general in me that I suspect may have been dormant my entire life. Seeing it in my feed again was such a rush of positivity. Thank you very much, Max. Your passion for cooking and history are infectious in the most positive way I can imagine, and I owe you all of the competency I have gained in the kitchen since then. I routinely receive compliments for my cooking now, and my friends and roommates are always excited when they ask "What's for dinner?" and I tell them, "I'm trying something strange tonight!"
Scappi specifying 'very hot' butter in the bottom of the pan makes me think it might be meant to work like a Yorkshire pudding, where the outer layer of the batter basically fries when you pour it into the fat. Leaving the pan in the heated over for ~10 minutes before hand would get you most of the way there. Doing it like that would also give it a more distinct outer layer, sort of like a very thin crust. Also, if you're not that excited by the cheesecake crust then you should try making a basque cheesecake. They aren't the prettiest cheesecakes in the world, but they're extremely easy compared to most other baked cheesecakes. No crust, no need to worry about getting the baking exactly right, no fussing over tiny air bubbles that might cause it to crack. Tastes amazing too.
I have never heard of a Basque cheesecake, and now I am obligated to find a good recipe and make it. I'm really looking forward to enjoying the result. Thanks 😊
@@victoriashevlin8587 If you want a good recipe for Basque Cheesecake, go to another one of my favorite cooking channels: Food Wishes, with Chef John. My grandson and I made one from that recipe. YUM! This recipe from Tasting History sounds just as yummy, and I can see it in my future now!
I was thinking that too! I want to try this recipe so I'll have to see if heating the butter like that works. Also just googled basque cheesecake and they sound delicious.
My family here in Ky raised these heirloom pumpkins we called 'hog pumpkins' for several generations, then to our great sadness, we lost the seed. Thanks to you, Max, I now know what they were, and can get them again. Never knew they were raised commercially at all or grown outside our family farm.
@@krdiaz8026 There are a lot of factors involved, but I'll see if I can explain briefly. In this case, the person saving the seed from season to season chose a fruit that had undesirable qualities. We ended up after a few seasons with a plant that produced flattened, thin-fleshed pumpkins that were watery and not sweet or dense like the original, thus we had lost the genetics of the original heirloom. Seed cultivars are lost every day due to a multitude of reasons. One of the biggest reasons seeds are 'lost' is that the fruits they produce are not as pretty or as perfect for shipping as other cultivars. This is why you don't see Dickinson pumpkins in stores very much, but you do see the cute little pie pumpkins. I had been searching for "thick walled sweet dark orange fleshed pink heirloom pumpkins" for years, "hog pumpkins" was also getting me nowhere. If I'd been drinking something, I'd have spit it at the screen when I saw that picture of the Dickinson pumpkin. Serendipity is so fun.
it might not be the exact same pumpkin as the one you use to have but comparing the photos and your long description in your reply to the other guy it looks a good match(look more orange then a pink)
@@prcervi The skin on them is a pale, dusty, pinkish-orange color. The flesh inside is a deep reddish orange. Just seeing that unique shape in the picture was enough for me to know. We'd grown them for 5 generations since about 1830. It won't be exactly what we grew, but it looks really close. We always thought it tasted a lot like canned pumpkin, lol.
I'm wondering if he roasted the seeds? Wash the seeds in a collindar till clean Dry thoroughly Toss in olive oil and optionaly salt,pepper,garlic powder,and/or Paparika Spread evenly and spaced a little from each other on lighly breezed cookie sheet Roast at 350f for 15 minutes, tossing/turning the seds at the 5 and. 10 minute mark cool before storing
@@FrarmerFrank I like to boil them in salted water for 15 minutes first, which, incidentally, helps with the cleaning, then roast them. They end up less salty, and the shells are easier to break open and chew.
2 cups (450g) pumpkin 1 cup (240g) ricotta 1 cup (225g) marscapone or cream cheese 7 medium eggs 1 1/4 cup brown sugar (250g) 2 tsp cinnamon 4 tsp ginger 1 cup (240ml) cream or high fat milk 5 tbsp unsalted butter (70g) 1/4 cup 60ml melted butter Bit of cinnamon/sugar mix 350° 1 hour 15 minutes I'm going to try experimenting by adding the crust from the cheese apple pie episode. Crust 2 cups (240g) flour 2 egg yolks 6 tbsp (85g) butter 1/4 cup (60ml) water I am leaving out the saffron because I am peasant.
J.T. Leavell - And for an even better experience, I suggest that you try butternut squash instead of pumpkin. Tastier, less wet, less stringy - superb! No other changes needed; proceed per normal.
I had the idea of taking this recipe and turning it into a Mexican style flan (which most commonly contains cream cheese). I also enhanced the pumpkin flavor by putting the pureed pumpkin in a nonstick skillet and cooking it until the majority of the water is driven out of the pumpkin and the pumpkin thickens up and caramelizes a bit. As a flan, this recipe is out of this world!
I just tried making a stuffed pumpkin recipe on a whim and now my mom’s obsessed with me making some huge pumpkin showstopper piece for Thanksgiving…so definitely taking notes while watching this video. 🎃
Several smaller pumpkins will look just as good and may be easier to get right, since it’s not always straightforward how to scale cooking times and temperatures to bigger dishes.
@@ragnkja Yeah, smaller ones make sense. I’m also worried about using up too much oven space on the day of. We already don’t have enough room for everything she wants to make. We’ve literally stacked containers in the ovens before, so using an entire oven just to make something showy feels like it would be stressful.
@@Lauren.E.O Another argument in favour of the smaller pumpkins that will need less time to cook through. A big pumpkin that you’re not sure how long it will take in the oven is probably _not_ what you want, given those constraints.
Here's an idea of you want to do a big pumpkin centerpiece, pumpkin soup made out of smaller pumpkins (they usually have a better flavor) that can be roasted in advance, then served out of a lightly roasted big pumpkin used at a soup tureen. It's something that I've done a few times, and there are lots of different styles of pumpkin soup you could do, like a smooth pumpkin cream soup, a chunky roasted pumpkin soup with other roasted vegetables in it, a roasted pork and pumpkin soup. The last one I did was a creamy roasted pumpkin soup with roasted vegetables and acorns.
"This might be the best thing I've made on this show" The garlic harvester sauce beef made last week: "We've Been Tricked, We've Been Backstabbed and We've Been Quite Possibly, Bamboozled"
I make gluten free pumpkin pie every year, and yes its absolutely fabulous without a crust. however, if you want a crust, put 1 1/4 cups walnut halves or pecans in a food processor and grind finely - it should just start to clump together. Scrape the edges clear of anything that's stuck, add 1 cup almond flour and 1 egg white, and process in bursts til it just starts to clump. pour it in lightly oiled 9" pan and press it out evenly. Stab a few times with a fork and bake 20-22 minutes @ 375 F until lightly golden browned. Let cool at least 10 minutes before adding filling and bake as usual.
My mom has celiac's and loved to eat pumpkin pie before her diagnosis so she was psyched as hell for this recipe since there wasn't any wheat in it. For Thanksgiving we did a double batch that filled 3 shallow pie dishes and she's offender number 1 when you find 3 pieces missing when you weren't looking 😂 it was really good so I've made it again tonight only with way more ginger since she asked for it (we also added nutmeg/cloves/allspice/cardamom both times) It's officially a Thanksgiving tradition in our house now
Hey Max! I loved the video, but it would be very useful to have the full recipe in the description. Having it in the video timeline is pretty cool to see scale and to get a feeling for the recipe, but I know that I would like to have it fully written out in the future. I do plan to make this though, so thanks for everything you've put out. For anyone else who wants the full form: 450g Pumpkin Puree 1 Tbs Salt 240g (1 cup) Ricotta 225g (1 cup) Mascarpone 7 Medium Eggs 2 tsp Cinnamon 4 tsp Ginger 240ml (1 cup) Cream 70g (5Tbs) butter 60ml (1/4 cup) Melted Butter for tarte pan
Agreed! I'm making this today for thanksgiving and it's a bit of a pain to keep skipping around in the video to write stuff down for shopping and follow the steps. I'd love to see a website where you post full recipes (like Chef John from FoodWishes does, maybe?)
I would think cream cheese would be more salty but maybe I’m just picky lol. My mom and I always argue about whether it matters to use salted or unsalted butter in a recipe. I say I taste the difference, she says she doesn’t 🤷♀️ Bake based on your preferences and don’t share I guess is the moral 😂
First one of your recipes I tried out. I took your advice about halving the milk, or at least I meant to, but somehow ended up putting it all in. My daughter said the cheesecake was delicious, but my mom griped about the sweetness (no surprise there!) and then said "I guess I should have eaten a smaller piece". She's 94 so I guess she's entitled to her appetite and her opinion, but I thank you for the recipe. I plan on making it again for the actual holiday. :)
With your mom being 94 she is entitled to gripe. My mom was 82 almost 83 when she passed. I would give almost anything to hear my Mama gripe again. Thank you for your post it made me smile Andre me cry at the same time. Thinking about my mama. I could see myself in the kitchen helping my mom I make pumpkin pies.
Made this for my family for Thanksgiving. It was a smash hit, including with our four year old who had been asking about pumpkin pie for days. Make this, it’s delicious and as rich as it is, the texture is deceptively light.
I love pumpkin and cheesecake combined. If you want some crust but don’t want to fiddle with a dough, I recommend making a crumb crust out of ginger snap cookies 👌
I'm from Northern Ireland, and as a kid during the '80s, I carved many turnips for jack o' lanterns. It was tough and the veg was stinky. After a lot of scraping and scooping, the turnip was hollow and faced and a candle inserted. Then many years later, pumpkins arrived and became the go-to veg for the lanterns.
I made this yesterday. And yes, it is delicious. It's good cold, but much better warm. This is about 7 cups of liquid the bakes down to much less, but just remember you've got seven cups of liquid to put into some sort of bakeing container. My cheesecake pan worked, but the butter leaked out and caused the oven to smoke. I'll have to find a better baking container. - a 9 inch ( interior measured) X 2 inch deep cake pan looks like it will work. PS I wouldn't change the amounts of anything in this recipe. P.S. December 22, 2021 I've made at least a half dozen of these in the past 4 weeks., including two on monday and two more yesterdy. "Tis the season, after all. Solid hit all the way around.
Oíche Shamhna shona daoibh gach duine! A few years ago we started carving turnips instead of pumpkins and they look so much cooler. No one in our house eats pumpkin so turnips are less wasteful as well. This year I managed to find two turnips almost the size of my head. Fun fact: Samhain is also the modern Irish word for November it's pronounced sow-in (sow rhymes with cow)
@@TheNiamhish Is it harder to carve the turnips? I definitley think the turnips look creepier, but I'm guessing they went to pumpkins do to them being easier to carve(their basically hollow and they are not particularly tough(relatively speaking)?
I made this tonight in preparation for my Thanksgiving celebration! I used a mix of acorn and butternut squash because my grocer wasn’t selling pie pumpkins. I baked it for 40 minutes at 400f and didn’t bother straining it out of laziness. I added a bit of allspice, clove, and nutmeg because obviously. It’s incredible. Why does anyone bother with pumpkin pie when this exists? Thank you for sharing this with us! ❤️
@@DepressoCatto We all have the outfits. My wedding was Scottish/Renaissance themed, and my sisters still have the chemise and over-dresses my mom and I sewed for the wedding party.
It wasn't pumpkin, but I actually made a cheesecake this weekend! Espresso cheesecake with biscoff crust and a super thin semisweet chocolate ganache layer on top. I always separate my eggs and whip the whites before folding in so it's super tender and light.
For anyone who wants to make it: Filling 3 8oz packages cream cheese (softened) 4 large eggs (at room temperature, separated) 1 1/2 cups white sugar 2tsp vanilla extract 1/4tsp kosher salt 1 packet cafe bustelo instant espresso Crust 1 sleeve biscoff cookies (pulverized) 6tbsp unsalted butter Ganache 1/3cup semisweet chocolate 3tbsp heavy cream 1. Mix the cookie crumbs and butter, mixing to fully saturate and press into a thin layer on the bottom of a springform pan, pressing up the sides about 1~1.5". Blind bake for 8-10 minutes at 320°F/160°C, set aside and allow to cool completely. 2. Whip cream cheese and sugar until fluffy, adding in egg yolks one at a time until fully incorporated and smooth. Add vanilla, salt and espresso powder. 3. Whip egg whites to a stiff peak, gently folding into the cream cheese mixture until no white streaks remain. 4. Pour the mixture into your prepared crust, wrap the bottom and sides of the springform pan TIGHTLY with aluminum foil, making sure the bottom is completely covered with no tears. Wrap the pan in a dish towel and place into a bain-marie and bake for 70~90 minutes at 350°F/175°C until the entire cake has a very slight jiggle and has begun to pull gently away from the sides of the pan. 5. Allow to cool in the oven with the door ajar for at least one hour. 6. Combine chocolate chips and heavy cream, microwaving in 10 second bursts, stirring well after each until smooth and glossy. Pour the ganache over the top of the cheesecake and use an offset spatula to smooth out into a thin, even layer. Optionally sprinkle with flaky salt and transfer to the fridge. Allow to chill a minimum of four hours, preferably overnight. Slice with a knife warmed in hot water for clean cuts and enjoy!
@Brandi I love the old way. Yes, it takes some actual reading, but so what? One simply is reading a description of the process of making the item. Those old-style recipes have a charm to them that a list of ingredients does not.
Haha there’s plenty of UA-cam cooking channels that have narcissistic women telling us all about their weekend, taking their dog to the vet, mowing their lawn, the holiday they went on, as if we don’t have a life, ten minutes later still waiting for the recipe
Hey Max! Just wanted to say congrats. Congrats to how hard you’ve worked to achieve such success here on UA-cam. It brings me such joy seeing new videos brought to the community! I still remember sitting at home scrolling through UA-cam during lockdown, eating my bowl of Cheerios and seeing your first video. Im so glad I’ve started following your journey through history! Thank you Max!
i highly suspect, max, that you just love puddings, and adore whatever the latest sweet desert you produce is. there's no shame in this either, it was neat learning about the old jack o' lantern!
I absolutely love pumpkin. Rather than make a pie this Thanksgiving, I opted for a savory stuffed sugar pumpkin recipe from the Hidatsa people of the northern plains. It's been a tradition in my house for several years. You may want to include an episode on this recipe later, because it's so simple and delicious. It includes ground bison or venison (or ground beef, which is cheaper and more available), eggs, wild rice, green onions, lots of sage, salt and pepper. But the pumpkin cheesecake sounds great, too!
Delighted to be bedighted.. ceylon cinnamon the aromatic incense and spice of ancients is quite different than saigon cinnamon and thus would be less spiced and more floral.
My grandma used to make pumpkin pie. But she was upset we would eat the filling and leave the crust. So once she threatened to just make a big bowl of pumpkin. Dad told her she was overreacting. Frankly I wouldn't have had a problem with that.
Usually when people eat the filling out of the crust it means their crust is too hard to even reasonably break with a fork, and surely doesn't taste/feel good either. So when I see someone with this odd problem of everyone eating around their crust, all I can do is wonder why they don't understand what the problem is lol If your crust is good, it should take more effort to eat around it than not. If it takes more effort not to, then your crust needs help. That's my standard.
@@plaguemarine7767 I 'like" chewing, but if I'm cooking for one, it's more bother to make a crust than to do without. Put crackers in your soup, it'll suffice.
WISHBOOOOONNNNNEEE!!!! Just had to say that. It was one of the *best* shows for kids, and I wish I had every episode. The pride and prejudice one was my all time favorite.
I don't know how some wouldn't just fall in love with this show. I wish Max would make episodes about how he would adjust the recipe and make the dish differently.
The prefix O' and Mc in Irish and Scottish traditions usually denotes ancestry. So O'Laughlin/McLaughlin would mean descendant of/son of Laughlin respectively Dunno if it's actually relevant, but since max mentioned that the jack-o'-lantern was once called Jack McLantern, I figured it might be
WELLL ACTUALLY "McCarthy".... Irish "MacCarthy" ... Scottish.... any -O-prefix ALWAYS Irish. The O is the Gaelic word “ua” and thats Gaelic for Grandson. Scottish dont use O BUT..... Lots of immigrants 1800s bad time for dear old Ireland so they jumped over to gods country Scotland, they mingled, thats where you guys are getting a bit mixed up with you Anglo Saxon Patronymics, and the traditions, im Robert James Brown the 7th there have been 7 of us and before that my Gaelic name is Raibeart Seumas Donn, this name was my great great great great great great great grandfathers name. Another cool thing Scottish did was say "Crawford", thats a place... thats also a name..... Barton name.... also a place.... Than occupational names.... the usual Stewart, Shepherd, Mason, Kemp, Webb all Scottish Occupational names... We also hold a grudge the Scottish..... I hate anyone with the last name Campbell for the massacre on the MacDonalds in 1692. If it wasnt for inbreeding the Campbell scum would have died off.
@@giovannigiorgio4622 we hold them along time when family is hurt lands are lost and oppressors try it on. Clear us once and we will never forget bloody Sutherland
I was told by an Irish friend of mine that people who dropped the O’ “took the soup”. He told me that it all happened when the Irish Catholics were under famine and the Protestant Brits arrived with priests and soup kitchens. If you wanted to not starve and take their offer, you would have had to reject Catholicism, convert to Protestantism, reject your Irishness, and drop the ‘O from your surname. So O’Sullivan became Sullivan. I actually have no idea if he was right on that story or if I misheard/misinterpreted him, so any replies for correction would be appreciated.
I find myself holding my breath as Max samples his creation, and then declares his judgment ... today's moment came at around 15:28 ... and it's pure Max! Great video, great recipe, great reaction, Max!
I'm really curious to know what the texture of this was after it was chilled. I would not alter the recipe at all unless it is still really loose when stone cold. With that many eggs, you may wind up with rubber. But I definitely want to give this a try. I stopped putting crusts on cheesecakes years ago - I don't feel like they bring much to the table in the flavor department. I will say, that if you *want* the texture to be smoother, there are ways. I've made a lot of cheesecakes and experimented a lot to learn how to make a good cheesecake. Brand of ricotta can make a huge difference, it's a known problem with American made ricotta because of the additives commonly added to the cheese making it grainy. Farmer's cheese is more reliable, but much more difficult to find unless you make your own. Order of assemblage can also make a big difference in your final texture. Beat your cheeses and butter together first. Only if they are completely smooth are you going to get a smooth final product. Then add your sugar. Add your eggs one at a time, beating until smooth after every step (once you start adding the eggs you want to be careful not to overbeat it). And then just stir in the sieved pumpkin at the very end along with the spices.
It was great served warm. I put it in the fridge to take to work Monday (was in the fridge Saturday night) They all said it was delicious and the texture didn't change much enough to be noticed.
It's awesome cold, making my second one now; will serve it cold. Also, I soaked 2 batches of apples and pears in brandy w/ cinnamon, brown sug, nutmeg and clove. Used one batch on duck stuffing, Im aiming to flambe the second as a topping,....... peace out
I loved Wishbone. You've mentioned liking Jane Austen before so I'm pretty sure you have seen the Pride and Prejudice episode, Furst Impressions. I haven't watched it in years though, so I'm gonna go look it up right now.
Now I have never made one of the recipes on tasting history…however when Max says this is the best thing he’s ever made on this channel, I know I need to
I made two of these this afternoon. The amount of filling in the recipe is enough for two standard 9" pies. One I made with a crust, one without. They are both most excellent!!! However, with the crust is much better to my taste. The salty taste of the crust really sets off all the flavors very well. Thank you very much for a new tool for the box.
Just wanted to say that I just made this tonight for Thanksgiving, and it was insanely good. It was like a gift from god. Thanks for the recipe and thanks for the learning experience.
Made this today! We loved it! The taste is spicy and good, the texture is amazing - it just melts in your mouth. I never imagined this strange soup of a batter would turn out as this scrumptious pudding!
It's because corporations try to force it everywhere and make a huge deal about it. People aren't hating the flavour itself, they hate the entire marketing PR and how they forced it to become a trend. Some are also really annoyed by people who made pumpkin spice their entire lifestyle and wouldn't shut up about it. No one really cares about it anymore tho, the trend peaked in 2015 and I haven't seen anyone talk about it for years.
@@leetri I just bought a pumpkin spice themed eyeshadow palette and pumpkin spice flavour lip balm/lip scrub duo, depends on where you live I suppose. (I do love it, and go to Starbucks just to get a hot chocolate with pumpkin spice syrup in it, it's not autumn without it!)
I like to think the first person carving a scary face into a vegetable was just doing it for fun and was confused as heck when people started talking about using them to protect themselves from spirits. 1: We’re saved! *swings the carving through the air joyfully* 2: Leave Mr. HappyFace alone!
@@gabbyb9418 according to my grandma who used to do them when she was little it's much more difficult to get the inside bit out. Much more scary though lol. When she was little in her village in Wales they were still using turnips. She prefers the pumpkins.
@@gabbyb9418 You should definitely carve one at least once. I've done that for Halloween at the library I work at, and it's really neat. I will warn you, though, you're whole kitchen is going to smell like turnips, and since they aren't hollow, you'll have to be careful about scraping it out with a spoon or you'll punch a hole in it. It's worth it, though! It actually glows quite a bit brighter than a pumpkin jack-o-lantern, too!
I've bought a can of pumpkin puree and I'm giving this a go! I cut down the number of eggs since I can't find medium eggs anywhere and all I've git is large, and I added 1/4tsp of nutmeg because I came up a little short on ginger.
I loved Wishbone!! I read so many books because of that show!! Also i would totally watch you make your favorites recipes from the show into a spread of a history spanning meal!
I have some time off work, finally and I have been binge watching all of your content. It’s fantastic. It’s a combination of two of my passions, history and cooking. I’ve learned a lot, needless to say. Congratulations on your wedding. Happy for the both of you.
Made this for Thanksgiving this year - absolutely YUMMY! 😋 I made the crustless version, however, it formed its own crust type texture on the bottom and sides so we didn't miss the traditional pie crusts. I will be making this one again. Thanks, Max/Tasting History!
This is the first one of your recipes I've made and it turned out delicious! I used half a cup of cream instead of a whole cup, and it set up perfectly. I also just used some butter to grease my springform pan and that was plenty. Very nice video and recipe! I enjoy watching your channel!
I used to work at a living history museum and had to cook from recipes dating back to the 18th century up to the early 20th. I have a 1745 gingerbread recipe that's amazing!
Couldn't stop laughing when you said, "It's butter; you're not going to regret it"! Exactly...never regret butter...never. This is something that you should have on one of your apparel items.
Thank you, Max! I've made it, and we are so grateful to you with my boyfriend for this heavenly treat! The only change I made was instead of boiling the pumpkin, I baked it in the oven until the top darkened a little to reach this smokey caramel flavour I like in pumpkin so much. This will be one of my favourite autumnal sweets. :) Thank you again for all the research you put into your videos, and thanks for making people's kitchens a happier place! :)
just made it last night at 2 am!! first pastry that I've made that actually was a success, husband and i loved it! only difference is i baked and blended the pumpkin purée, and added a sugar crust at the end. AMAZING
@@0neDoomedSpaceMarine And suet's possibly the best of the best, but who knows since it's literally just from one part of a cow and thus incredibly expensive.
I made this for Thanksgiving dinner ... with a few changes. I used 1 cup sweetened condensed milk (because I had a can) and cut back on the other sweeteners. I used 6 large eggs -- again because that's what I had. I think that made for a more "sturdy" finished product. When making it again, I think I would put it in a spring-form pan or something that is not so deep as the bowl I used. It ran over just a little during baking. It reminded me of a souffle although I've never made one.
This is an amazing recipe, I made it for myself and my family, then made a sugar free version for my diabetic mom, and she loved it too. This is going on my permanent list of stuff to make.
I love the longer review of the food at the end! Some episodes you just say it's good, but I really appreciate you describing fully what's going on with the flavors and textures, definitely makes me want to make this recipe!
I really enjoyed this one. I hadn't heard of the Stingy Jack legend. Also, I'm amazed at how Max can decipher all these old recipes. His language skills are impressive as well.
I love that this recipe has so much spice. That's like the best part of any of these autumnal recipes, the spices with the sugar. I've been looking for interesting recipes for pumpkin spice goods this season and this looks amazing!
Personally sitting here debating the merits of some clove and/or allspice and/or nutmeg and/or mace in this particular recipe. I feel like it'd add a lil sumthin, make it a little more "American" (in a manner of speaking. We're a culture of unashamed pilferers here) and also "Autumnal", so long as I didn't go overboard.
@@mosesbrown4126 I think cloves would add something nice, nutmeg might but it's questionable if it would be worth competing with the cinnamon. I'd love to try it with mace or even anise, which I don't think gets enough love (because Americans typically don't like it). At the very least, cinnamon and ginger are a must, and not just because the recipe calls for those two.
@@mosesbrown4126 I was thinking nutmeg was traditional with pumpkin and curious why it wasn't there. It seems ubiquitous in 18th century (British?) cuisine (cf the James Townshend channel), but maybe not so popular in the 16th? or in Italy? maybe the chef's particular papal client hated it?
Fantastic. Didint think Jack o lanterns stemmed for samhain. Now i love it even more. What a wondrous holiday. It is so interesting how the world went from pumpkins for the holidays here and there, to everyone must have pumpkins, eat pumpkins, pumpkin clothes, etc. So fascinating how culture changes through the years
That's probably the main reason pumpkins have replaced them for making Jack o' lanterns in most of Britain and Ireland these days, as well as in the USA. Turnips are not only really hard to carve, but actually quite dangerous- lots of people used to cut their hands trying to do it. Pumpkins are way easier and safer. Nothing ruins Halloween fun quite like real blood and a trip to hospital for stitches.
Right lol. Like, no wonder pumpkins were adopted for carving; they're a huge upgrade. I can only imagine how many people cut their hands up trying to carve turnips.
I've found a melon baller for scooping and a small paring knife for carving do the trick! Less mess than pumpkins and bonus mashed turnips from the insides :) Also I love how they get creepier as they shrivel
Funny enough, using a gourd as a replacement for a human head is actually mentioned in the ancient Mayan creation myth presented in the Popol Vuh a couple of times. In the myth a pair of twin heroes, who were the sons of a lady of the underworld and the decapitated head of another hero twin that was turned into the first gourd plant (it's not going to get less wierd), descend in to the underworld (Xibalba) and are challenged to several tests by the Gods of Death (One Death and Seven Death). The twins repeatedly defeat the evil gods during the challenges, until the gods got sick of losing. So they trick one of the twins and cut off his head. To celebrate tricking the twins, the Gods play a few rounds of a game that's a cross between soccer and basketball with the head, then retire for the night. During the night the surviving twin gets some help from a few of the local creatures, who swap out the severed head with a gourd. The next day the evil gods are surprised to see the once decapitated twin has his head back, despite seeing it hanging over the court as they get ready to play the twins in the ball game. At the height of the game, the twins hit the ball, it shoots up, hits the gourd/head and it explodes, raining seeds all over the two death gods and their servants. This somehow causes the twins to win the game and defeats the evil gods. The twins become the new masters of the underworld and turn it from a place of evil, to a place where spirits can rest. While not exactly the same as the Halloween tradition, the combination of death, gourds and human heads go back a long way in the Americas.
@@robertschnobert9090 that was a really condensed version of the story, and not exactly how the story ends. In the actual story there is a lot of cutting out hearts and heads at the end. And Mayan myth and art uses a lot of human heads as various other foods too... it's all pretty trippy.
From the description, I wondered if the filling was poured into HOT butter, more like making a Yorkshire Pudding. I might have to try it both ways, just to try it!
My suggestion: 1) Don't boil the fresh pumpkin, but bake/roast it in a hot oven at 400F to really concentrate the flavor. 2) cut the cream, and possibly the eggs, in half.
Agreed. I just tried it and it's on the moist side, just barely holding together. And that was with canned pumpkin puree, to boot. I wouldn't cut out that many eggs, maybe two. But definitely reduce the liquid if you'd like your torte to be more firm.
Just wanted to say thank you for this. Today is my birthday and I always have a pumpkin pie instead of cake. We made this one this year and it was incredible 😍☺️
Made this today with half the cream and an extra egg. Baked in a bundt tin. Sublime. It's very moist and holds together just fine. I'm actually too full to try this right now but sozzled with sweetened brandy and with whipped cream (or a brandy sauce perhaps) it'll be glorious. Will try this tomorrow. With thanks from Scotland!
Hey Max! I know it's a year later so who knows if you even care, but I noticed something. In your video you mentioned that you added too much melted butter to your pan and that it pooled on top of the batter as a result. That's because you poured what looks like tepid melted butter into the pan. What you were likely supposed to do there was melt the butter inside your (metal!) torte pan in the oven for a few minutes, getting it bubbling hot before pouring the batter in, the same way you do with certain dump cakes. That starts a fast and hard cooking process on the bottom of the batter (a "crust") as soon as it hits the pan, continuing to cook fully as you bake in the oven. That would likely improve this recipe tremendously! Thank you for giving it a shot and sharing this content with us regardless. I can't wait to try.
Fun fact: it is believed by the Celts that the head was the seat of the soul, and the taking of the head of particularly prominent adversaries was a mark of honour. They’d, according to Caesar, preserve the heads in pine oil to display when guests of note came by.
I do the same thing!
@@TastingHistory 🤣
Giving head must've been a bigger event back then...
@@TerMau01 🤣
roman writingss about the "barbarians" are to be taken with huge caution tho
I giggled out loud at “It’s butter…you’re not going to regret it”. Improved my mood immediately, as TH always does. And I will absolutely try to make this one:)
"It's BUTTER; you're not going to regret it" - TRUER WORDS WERE NEVER SPOKEN
I thought the exact same thing when he said that!
This made me think of Paula Dean lol
Omg I squealed seeing the “We Are Trick” Halloween Mimikyu! I have one too!
I was literally going to say exactly this XD
I do. Butter is expensive in my country. Using too much in one dish would deprive the other dishes that include that ingredient...
9:07 Fun fact, this is actually the corpse of Grauballe Man, a bog body found in Denmark in the 1950s. He’s from around 2000 years ago and he’s actually not a corpse of someone being led astray by the “lights” in the bog, he’s a victim of ergotism. Ergot is a fungus that grows primarily on rye and when consumed causes ergotism, which is basically like a really bad acid trip. Like, seeing ghosts and blood dripping down the walls, kind of acid trip. Anyways, traces of ergot were found in his stomach since his body was so well preserved by the peat bog he was in, and joined by the fact that his throat was slit before death, he’s an example of early Germanic tribe punishment of people who didn’t “fit in” (in this case, people who could see ghosts/spirits). The Roman historian Tacitus (from 1st century CE) talks about these punishments and their crimes, which is how anthropologists figured out why all these bog bodies were basically naked, shaved, wrapped in leather and killed in various ways. It’s fascinating stuff. I forget who, but another anthropologist also suggested that ergotism played in role in the witch trials, since most of the areas of where witches were burned were places where grain was kept damp and low to the ground, so these people being “witches” were actually hallucinations of people with ergotism. It’s still a theory though, but still interesting.
Absolutely so interesting! Thank you so much for this information.
While you're not wrong the cause of death is as of yet unknow however it is most commonly believed that the man was a sacrifice to the gods, rather than him being killed for being an outcast.
Yep ergot fungus is a powerful hallucinogenic drug. It is used to make LSD (aka acid)
@@lucheng1945 Hnnja, but that involves quite a bit of chemistry to go from ergotine to lysergic acid diethyl ester....but yes, the fungus already contains like 2 dozen alkaloids that share the basic structure, which makes them fit to the receptors of all your main neurotransmitters. So there is a chance that a fungus with the right ratios, like a bad trip, just sends your central nervous system into total chaos. It is much more likely, however, to result in extreme and permanent cramping of either your blood vessels, which can have your limbs dry up and fall off, or your skeletal muscles, which has you suffocating in excruciating pain. Fun fungus.
Actually it was tradition to throw (after a clan skirmish) the bodies and spears of the enemy into the bogs. This red headed corpse in particular was not linked to ergot poisoning of any kind. I'm 99.99% okay being wrong. Post a link for me in reference to your finds. I'm curious
OH MAN! My husband and I made this for Thanksgiving and agreed this was the best pumpkin pie anything we've ever had! We tried it cold first and it was okay. Thirty seconds in the microwave and it was AMAZING. It's like rich liquid fudge but not sickly heavy. Changes we made that might help others trying this recipe: We used 6 large eggs instead of 7 medium because that's what we had. A fine mesh strainer is great for getting the liquid out and canned pumpkin worked fine. Cut down the sugar to only a cup because I didn't want something very sweet. We also used a 9x13 pan. It needed maybe only an hour and was over temp for a cheesecake by the time I thought to check it. Even then the texture was fantastic. We also heated the butter in the pan first then poured the batter in to help make the crust and where the butter helped brown the edges was the best part
@@Level204 It was creamy-good in my opinion. A bit softer than you'd get from a modern pumpkin pie. I believe we used the same amount of liquid, but it's been a while
Sounds amazing. I will say, though, that a few years back I roasted and puréed a pumpkin and used it instead of canned for pies and bread. It had an amazing fluffy custard texture, and a more pure pumpkin flavor than I’ve ever gotten from a can. I will never be able to untaste the taste of can. Fresh pumpkin would probably send it over the top.
@@freetomato Apparently, canned pumpkin isn't pumpkin, but mostly carrots
@@always_b_natural703 Not true. Simply look at the ingredients on the can's label. (I am writing from the USA - not sure where you are, though, so perhaps that is the case where you are. Max mentions in this episode what kind of pumpkin is generally used in canned pumpkin.)
Cheers.
I didn't see this post when I wrote mine. We did some similar things. One thing I didn't mention is that I used cottage cheese & mixed everything together with an electric mixer which broke up the cottage cheese lumps better & may have fluffed the eggs.
So if you're ever in Ireland, there's a country life museum in County Mayo that shows some examples of old school carved turnips and other samhain/Halloween paraphernalia. Lots of cool creepy masks as well.
Peat bogs in Ireland are pretty dope. Both sets of my grandparents were farmers and spent a good chunk of their time cutting turf for fuel. Given how the chemical composition of the bogs preserves things, you can find all sorts of stuff. One of my grandfathers found a bog body, which is currently in a museum. My other grandfather found prehistoric Irish elk antlers. Other people have found jewelry, bog butter, and other relics.
That sounds really cool!
Bog butter?
What's bog butter?
@@jaehaspels9607 bog butter is butter that was traditionally stored in the peat bogs in parts of Ireland. The bog preserves the butter really well but occasionally people would forget about it and it would get left there. Fast forward to today when people find it.
@@violetskies14 That's amazing.
Oh, the legend about Stingy Jack was super fascinating, cause we have a pretty similar legend in Vienna, Austria. One day, a young man who was known for being horribly lazy tried to avoid doing his daily duties by hiding and relaxing in a nearby forest. Then, just as he becomes so hungry, he contemplates going back, the devil appears and offers him a feast in exchange for his soul. The young man agrees and recieves his feast. After he is finished, the devil wants to collect his soul, but the young man just says: "I would pay my due with no hesitation to the devil himself naturally, but how do I even know that you really are the devil? Can you prove it for me? Then I'll give you my soul." The devil's like "WTF?" and asks how he should prove that he is indeed the devil and the young man says: "Turn yourself into a giant, like a century old oak." The devil does so. Then the young man says: "Now, turn yourself tiny, like an acorn." The devil, again, complies. As soon as he turned himself tiny, the young man captures him in his purse in which he also carries a cruzifix, so that the devil can not change back. Then the young man takes the devil to the local blacksmith and asks him to hammer the purse on his anvill. After a while, the devil surrenders and agrees to not collect the young men's soul to hell, not now or ever. So the young man releases him and continues to live out his (lazy) life in peace, having the joy of always remembering how he tricked the devil himself into throwing a feast for him. :)
This is very similar to the Billy and mandy story except when Jack send the queen a trick pressent so she orders the guards to kill him 👁👄👁
My guy found the cheat codes for life
what a clever King whomst we stan~
I gotta take notes in case the devil ever tries to steal my soul.
The devil seems very trusting of people.
‘Looks over at the cream cheese, canned pumpkin, and eggs that have been sitting in my apartment not being used.’
I know what we’re doing tonight, boys.
Yo I was thinking the same!
You have an interesting collection of unused ingredients!
@@EdgyShooter well canned pumpkin has a 2 year shelf life so I had some from last year, I always have a few too many eggs cause I don’t eat them that often but I have to buy a dozen for when I do, and I had leftover cream cheese from making a crab dip for a party (everyone vaccinated) about a month back. So all the pieces were there for the making. Also addition I decided to add a bottom layer crust made of biscoff cookies cause I’m quite fond of them!
@@PineappleLiar who cares if people were vaccinated?
I do
Hi Max, I made the 450 yr old Pumpkin Cheesecake Recipe for my 65th birthday. It was rather delicious and exceptional.
This was the video. Two years ago, I started watching your channel, and this video was the first one where I said: "I think I can make that, and I WANT to make that!" And so I did!
It didn't come out quite as well as yours, but it came out heavenly none the less.
I was not a practiced chef or a frequent kitchen-goer. I had spent much of my adult-life being cooked for, and that fact had begun to bother me.
I had tried cooking before and thought it wasn't for me.
This video, and the half-dozen other recipes of yours I tried since then, awoke a love of cooking and food in general in me that I suspect may have been dormant my entire life.
Seeing it in my feed again was such a rush of positivity.
Thank you very much, Max. Your passion for cooking and history are infectious in the most positive way I can imagine, and I owe you all of the competency I have gained in the kitchen since then.
I routinely receive compliments for my cooking now, and my friends and roommates are always excited when they ask "What's for dinner?" and I tell them, "I'm trying something strange tonight!"
Scappi specifying 'very hot' butter in the bottom of the pan makes me think it might be meant to work like a Yorkshire pudding, where the outer layer of the batter basically fries when you pour it into the fat. Leaving the pan in the heated over for ~10 minutes before hand would get you most of the way there. Doing it like that would also give it a more distinct outer layer, sort of like a very thin crust.
Also, if you're not that excited by the cheesecake crust then you should try making a basque cheesecake. They aren't the prettiest cheesecakes in the world, but they're extremely easy compared to most other baked cheesecakes. No crust, no need to worry about getting the baking exactly right, no fussing over tiny air bubbles that might cause it to crack. Tastes amazing too.
I have never heard of a Basque cheesecake, and now I am obligated to find a good recipe and make it. I'm really looking forward to enjoying the result. Thanks 😊
@@victoriashevlin8587 If you want a good recipe for Basque Cheesecake, go to another one of my favorite cooking channels: Food Wishes, with Chef John. My grandson and I made one from that recipe. YUM! This recipe from Tasting History sounds just as yummy, and I can see it in my future now!
Same
I was thinking that too! I want to try this recipe so I'll have to see if heating the butter like that works. Also just googled basque cheesecake and they sound delicious.
@@simonederobert1612 Absolutely! Chef John is the best, and his Basque Cheesecake looked amazing.
My family here in Ky raised these heirloom pumpkins we called 'hog pumpkins' for several generations, then to our great sadness, we lost the seed. Thanks to you, Max, I now know what they were, and can get them again. Never knew they were raised commercially at all or grown outside our family farm.
Don't know anything about farming. May I ask how you lose the seed?
@@krdiaz8026 There are a lot of factors involved, but I'll see if I can explain briefly. In this case, the person saving the seed from season to season chose a fruit that had undesirable qualities. We ended up after a few seasons with a plant that produced flattened, thin-fleshed pumpkins that were watery and not sweet or dense like the original, thus we had lost the genetics of the original heirloom. Seed cultivars are lost every day due to a multitude of reasons. One of the biggest reasons seeds are 'lost' is that the fruits they produce are not as pretty or as perfect for shipping as other cultivars. This is why you don't see Dickinson pumpkins in stores very much, but you do see the cute little pie pumpkins. I had been searching for "thick walled sweet dark orange fleshed pink heirloom pumpkins" for years, "hog pumpkins" was also getting me nowhere. If I'd been drinking something, I'd have spit it at the screen when I saw that picture of the Dickinson pumpkin. Serendipity is so fun.
it might not be the exact same pumpkin as the one you use to have but comparing the photos and your long description in your reply to the other guy it looks a good match(look more orange then a pink)
@@prcervi The skin on them is a pale, dusty, pinkish-orange color. The flesh inside is a deep reddish orange. Just seeing that unique shape in the picture was enough for me to know. We'd grown them for 5 generations since about 1830. It won't be exactly what we grew, but it looks really close. We always thought it tasted a lot like canned pumpkin, lol.
I'm so glad that this moment of serendipity happened for you!!
This is how thorough this guy is with his production values: he's wearing a pumpkin-colored shirt.
I'm wondering if he roasted the seeds?
Wash the seeds in a collindar till clean
Dry thoroughly
Toss in olive oil and optionaly salt,pepper,garlic powder,and/or Paparika
Spread evenly and spaced a little from each other on lighly breezed cookie sheet
Roast at 350f for 15 minutes, tossing/turning the seds at the 5 and. 10 minute mark
cool before storing
@@FrarmerFrank I like to boil them in salted water for 15 minutes first, which, incidentally, helps with the cleaning, then roast them. They end up less salty, and the shells are easier to break open and chew.
Yes, Thank you Max of Burbank!
The wheels in that design kind of look like a crude representation of classic pumpkin pie like Minecraft style XD
ya don't wanna just eat the pumpkin but BE the pumpkin!
2 cups (450g) pumpkin
1 cup (240g) ricotta
1 cup (225g) marscapone or cream cheese
7 medium eggs
1 1/4 cup brown sugar (250g)
2 tsp cinnamon
4 tsp ginger
1 cup (240ml) cream or high fat milk
5 tbsp unsalted butter (70g)
1/4 cup 60ml melted butter
Bit of cinnamon/sugar mix
350° 1 hour 15 minutes
I'm going to try experimenting by adding the crust from the cheese apple pie episode.
Crust
2 cups (240g) flour
2 egg yolks
6 tbsp (85g) butter
1/4 cup (60ml) water
I am leaving out the saffron because I am peasant.
You are an angel! Thank you!
2 Table spoons of cinnamon 🙂
J.T. Leavell - And for an even better experience, I suggest that you try butternut squash instead of pumpkin. Tastier, less wet, less stringy - superb! No other changes needed; proceed per normal.
Only because it's a huge pet peeve: maScaRpone. It's like 'nascar' but with an m. People pronounce it wrong and I don't know why.
@@CaffeinatedTigress haha I thought the same thing.. I read it there in the comment but in my head said mascar..
I had the idea of taking this recipe and turning it into a Mexican style flan (which most commonly contains cream cheese). I also enhanced the pumpkin flavor by putting the pureed pumpkin in a nonstick skillet and cooking it until the majority of the water is driven out of the pumpkin and the pumpkin thickens up and caramelizes a bit. As a flan, this recipe is out of this world!
I just tried making a stuffed pumpkin recipe on a whim and now my mom’s obsessed with me making some huge pumpkin showstopper piece for Thanksgiving…so definitely taking notes while watching this video. 🎃
Several smaller pumpkins will look just as good and may be easier to get right, since it’s not always straightforward how to scale cooking times and temperatures to bigger dishes.
@@ragnkja Yeah, smaller ones make sense. I’m also worried about using up too much oven space on the day of. We already don’t have enough room for everything she wants to make. We’ve literally stacked containers in the ovens before, so using an entire oven just to make something showy feels like it would be stressful.
@@Lauren.E.O
Another argument in favour of the smaller pumpkins that will need less time to cook through. A big pumpkin that you’re not sure how long it will take in the oven is probably _not_ what you want, given those constraints.
Here's an idea of you want to do a big pumpkin centerpiece, pumpkin soup made out of smaller pumpkins (they usually have a better flavor) that can be roasted in advance, then served out of a lightly roasted big pumpkin used at a soup tureen. It's something that I've done a few times, and there are lots of different styles of pumpkin soup you could do, like a smooth pumpkin cream soup, a chunky roasted pumpkin soup with other roasted vegetables in it, a roasted pork and pumpkin soup. The last one I did was a creamy roasted pumpkin soup with roasted vegetables and acorns.
@@Entiox That sounds really good!
"This might be the best thing I've made on this show"
The garlic harvester sauce beef made last week: "We've Been Tricked, We've Been Backstabbed and We've Been Quite Possibly, Bamboozled"
🤣 two awesome dishes in a row.
They don't have to complete against eachother though. One's a main dish and the other's a dessert so they can be equally good. 😊
@@Immopimmo right? This is just progress towards the ultimate 4 course meal
Put garlic sauce on pumpkin cheesecake, easy.
@@TastingHistory Maybe you should clarify it as "this is the best _dessert_ I've made". Might help avoid confusion.
Ngl after all of the hard work he does one of my favorite parts is seeing Max enjoy himself so much when he finds new favorites.
Being someone that unfortunately has to avoid gluten, this lack of a crust really appeals to me. I think I'm going to try this.
I make gluten free pumpkin pie every year, and yes its absolutely fabulous without a crust. however, if you want a crust, put 1 1/4 cups walnut halves or pecans in a food processor and grind finely - it should just start to clump together. Scrape the edges clear of anything that's stuck, add 1 cup almond flour and 1 egg white, and process in bursts til it just starts to clump. pour it in lightly oiled 9" pan and press it out evenly. Stab a few times with a fork and bake 20-22 minutes @ 375 F until lightly golden browned. Let cool at least 10 minutes before adding filling and bake as usual.
@@taracampbell2433 Thanks for the tip! I'll have to try this for Thanksgiving.
@Paul Burkum 😁
My mom has celiac's and loved to eat pumpkin pie before her diagnosis so she was psyched as hell for this recipe since there wasn't any wheat in it. For Thanksgiving we did a double batch that filled 3 shallow pie dishes and she's offender number 1 when you find 3 pieces missing when you weren't looking 😂 it was really good so I've made it again tonight only with way more ginger since she asked for it (we also added nutmeg/cloves/allspice/cardamom both times) It's officially a Thanksgiving tradition in our house now
@@taracampbell2433 pecan is a better flavour with the pumpkin imo
(Orange with walnut)
Hey Max! I loved the video, but it would be very useful to have the full recipe in the description. Having it in the video timeline is pretty cool to see scale and to get a feeling for the recipe, but I know that I would like to have it fully written out in the future. I do plan to make this though, so thanks for everything you've put out.
For anyone else who wants the full form:
450g Pumpkin Puree
1 Tbs Salt
240g (1 cup) Ricotta
225g (1 cup) Mascarpone
7 Medium Eggs
2 tsp Cinnamon
4 tsp Ginger
240ml (1 cup) Cream
70g (5Tbs) butter
60ml (1/4 cup) Melted Butter for tarte pan
Mistake cinnamon amount, it is 2 TABLESPOONs not 2 teaspoons.
Agreed! I'm making this today for thanksgiving and it's a bit of a pain to keep skipping around in the video to write stuff down for shopping and follow the steps. I'd love to see a website where you post full recipes (like Chef John from FoodWishes does, maybe?)
@@rekesque agreed! I also am making this today for tgiving!! Guess Ill just have to watch the video again!
@@rekesque he's probably holding off on that since he's coming out with a cookbook...guess what I'm ordering once it's available ;-)
1 1/4 cup brown sugar
Max, thank you for making this your full-time job. These videos are such a treat.
“Ricotta and Mascarpone… or use cream cheese, you won’t be able to tell the difference.”
I think some Sicilian grandmother is cursing right now.
🤣 even she wouldn’t tel when it’s baked in a dish with this many ingredients
@@TastingHistory Grandmothers ALWAYS know. Scicilian grandmothers doubly so.
I would think cream cheese would be more salty but maybe I’m just picky lol. My mom and I always argue about whether it matters to use salted or unsalted butter in a recipe. I say I taste the difference, she says she doesn’t 🤷♀️ Bake based on your preferences and don’t share I guess is the moral 😂
You were asking what they did to make the dead so angry with them?
This. They did this.
@@bobdowling6932 Portuguese maes or avos too. You don’t mess with them! Lol
Awww. It's a Mimikyu with a Noibat mask. What a perfect Pokémon plush choice :)
Isn't it just a ghost in a pikachu cosplay wearing a noibat mask?
First one of your recipes I tried out. I took your advice about halving the milk, or at least I meant to, but somehow ended up putting it all in. My daughter said the cheesecake was delicious, but my mom griped about the sweetness (no surprise there!) and then said "I guess I should have eaten a smaller piece". She's 94 so I guess she's entitled to her appetite and her opinion, but I thank you for the recipe. I plan on making it again for the actual holiday. :)
With your mom being 94 she is entitled to gripe.
My mom was 82 almost 83 when she passed. I would give almost anything to hear my Mama gripe again.
Thank you for your post it made me smile Andre me cry at the same time. Thinking about my mama.
I could see myself in the kitchen helping my mom I make pumpkin pies.
Made this for my family for Thanksgiving. It was a smash hit, including with our four year old who had been asking about pumpkin pie for days. Make this, it’s delicious and as rich as it is, the texture is deceptively light.
WISHBONE! I love that show. It sparked my love of history and mythology.
I love pumpkin and cheesecake combined. If you want some crust but don’t want to fiddle with a dough, I recommend making a crumb crust out of ginger snap cookies 👌
Max, I just wanted to thank you for you videos and all the research you put into them, this has became my favore biweekly appointment
I'm from Northern Ireland, and as a kid during the '80s, I carved many turnips for jack o' lanterns. It was tough and the veg was stinky. After a lot of scraping and scooping, the turnip was hollow and faced and a candle inserted.
Then many years later, pumpkins arrived and became the go-to veg for the lanterns.
I made this yesterday. And yes, it is delicious. It's good cold, but much better warm.
This is about 7 cups of liquid the bakes down to much less, but just remember you've got seven cups of liquid to put into some sort of bakeing container. My cheesecake pan worked, but the butter leaked out and caused the oven to smoke. I'll have to find a better baking container. - a 9 inch ( interior measured) X 2 inch deep cake pan looks like it will work.
PS
I wouldn't change the amounts of anything in this recipe.
P.S. December 22, 2021
I've made at least a half dozen of these in the past 4 weeks., including two on monday and two more yesterdy. "Tis the season, after all. Solid hit all the way around.
hey thanks for leaving this comment. Im going to make this for thanksgiving and have been wondering about volume of liquid and how it is left over.
@@joshuafino3560 I'm making another today. Last night I filled a 9 in x 2 in cake pan with water and found it will hold the 7 cups of liquid.
Oíche Shamhna shona daoibh gach duine!
A few years ago we started carving turnips instead of pumpkins and they look so much cooler. No one in our house eats pumpkin so turnips are less wasteful as well. This year I managed to find two turnips almost the size of my head.
Fun fact: Samhain is also the modern Irish word for November it's pronounced sow-in (sow rhymes with cow)
@@stevyd what we in Ireland call turnips others call swedes or rutabagas so they're generally much bigger than the small white turnips
@@TheNiamhish Is it harder to carve the turnips? I definitley think the turnips look creepier, but I'm guessing they went to pumpkins do to them being easier to carve(their basically hollow and they are not particularly tough(relatively speaking)?
@@joshuaobrien6137 yes it's much harder to carve a turnip 😂
Did you catch the religion mix-up? Samhain came first, then Christianity co-opted it in trying to stamp out the older culture.
Best quote EVER! "It's butter, you're not gonna regret it."
I am LOVING that you're keeping your promise to bring back the word "Bedight". This was by far my favorite episode. Thanks so much!
My sister made this for Thanksgiving yesterday. Incredibly fluffy and melt-in-your-mouth when warm, not at all bad when cold. Thanks given to Max!
I made this tonight in preparation for my Thanksgiving celebration! I used a mix of acorn and butternut squash because my grocer wasn’t selling pie pumpkins. I baked it for 40 minutes at 400f and didn’t bother straining it out of laziness. I added a bit of allspice, clove, and nutmeg because obviously. It’s incredible. Why does anyone bother with pumpkin pie when this exists?
Thank you for sharing this with us! ❤️
Because no one knows of it. A tragedy really
I said it last week and I'll say it again: Max needs to make a tier list to rank his past Tasting-History-foods!
I've been wanting to host a Renaissance/Medieval themed family dinner. This will be perfect! All the spice sounds wickedly good.
My family did that once years ago!
Man that would be cool and even more so if everyone dresses like a medieval person too
@@DepressoCatto We all have the outfits. My wedding was Scottish/Renaissance themed, and my sisters still have the chemise and over-dresses my mom and I sewed for the wedding party.
Okay, that sounds like an amazingly fun thing to do!
DO IT! historical dinners are funnnnn
It wasn't pumpkin, but I actually made a cheesecake this weekend! Espresso cheesecake with biscoff crust and a super thin semisweet chocolate ganache layer on top. I always separate my eggs and whip the whites before folding in so it's super tender and light.
That sounds fabulous
That sounds SO good!
For anyone who wants to make it:
Filling
3 8oz packages cream cheese (softened)
4 large eggs (at room temperature, separated)
1 1/2 cups white sugar
2tsp vanilla extract
1/4tsp kosher salt
1 packet cafe bustelo instant espresso
Crust
1 sleeve biscoff cookies (pulverized)
6tbsp unsalted butter
Ganache
1/3cup semisweet chocolate
3tbsp heavy cream
1. Mix the cookie crumbs and butter, mixing to fully saturate and press into a thin layer on the bottom of a springform pan, pressing up the sides about 1~1.5". Blind bake for 8-10 minutes at 320°F/160°C, set aside and allow to cool completely.
2. Whip cream cheese and sugar until fluffy, adding in egg yolks one at a time until fully incorporated and smooth. Add vanilla, salt and espresso powder.
3. Whip egg whites to a stiff peak, gently folding into the cream cheese mixture until no white streaks remain.
4. Pour the mixture into your prepared crust, wrap the bottom and sides of the springform pan TIGHTLY with aluminum foil, making sure the bottom is completely covered with no tears. Wrap the pan in a dish towel and place into a bain-marie and bake for 70~90 minutes at 350°F/175°C until the entire cake has a very slight jiggle and has begun to pull gently away from the sides of the pan.
5. Allow to cool in the oven with the door ajar for at least one hour.
6. Combine chocolate chips and heavy cream, microwaving in 10 second bursts, stirring well after each until smooth and glossy. Pour the ganache over the top of the cheesecake and use an offset spatula to smooth out into a thin, even layer. Optionally sprinkle with flaky salt and transfer to the fridge. Allow to chill a minimum of four hours, preferably overnight.
Slice with a knife warmed in hot water for clean cuts and enjoy!
uhhh, recipe, please!
@@DarkPatu that is so sweet of you! I will definitely try making this, so thanks a lot
I'm a history major graduating in December, and I also LOVE baking and cooking, so this is right up my alley! So glad I found your channel today!
I am SO grateful recipes are written like they currently are and not the messy and strange essay style way they were written in the past.
@Brandi
I love the old way. Yes, it takes some actual reading, but so what? One simply is reading a description of the process of making the item. Those old-style recipes have a charm to them that a list of ingredients does not.
Twelve pages about Uncle Dave’s farm and a “Jump to Recipe” hyperlink?
I think Fannie farmer initiated the modern style.
Haha there’s plenty of UA-cam cooking channels that have narcissistic women telling us all about their weekend, taking their dog to the vet, mowing their lawn, the holiday they went on, as if we don’t have a life, ten minutes later still waiting for the recipe
@@lisahinton9682 I love finding old recipes but sometimes the handwriting is hard to make out!!
Hey Max! Just wanted to say congrats. Congrats to how hard you’ve worked to achieve such success here on UA-cam. It brings me such joy seeing new videos brought to the community! I still remember sitting at home scrolling through UA-cam during lockdown, eating my bowl of Cheerios and seeing your first video. Im so glad I’ve started following your journey through history! Thank you Max!
i highly suspect, max, that you just love puddings, and adore whatever the latest sweet desert you produce is. there's no shame in this either, it was neat learning about the old jack o' lantern!
I made the pumpion pie last year and I will absolutely be making this one this year for Thanksgiving. Thanks Max!
Same!
I absolutely love pumpkin. Rather than make a pie this Thanksgiving, I opted for a savory stuffed sugar pumpkin recipe from the Hidatsa people of the northern plains. It's been a tradition in my house for several years. You may want to include an episode on this recipe later, because it's so simple and delicious. It includes ground bison or venison (or ground beef, which is cheaper and more available), eggs, wild rice, green onions, lots of sage, salt and pepper. But the pumpkin cheesecake sounds great, too!
I love the story of stingy Jack. Those clever folktales always make for a good time.
Delighted to be bedighted.. ceylon cinnamon the aromatic incense and spice of ancients is quite different than saigon cinnamon and thus would be less spiced and more floral.
My grandma used to make pumpkin pie. But she was upset we would eat the filling and leave the crust. So once she threatened to just make a big bowl of pumpkin. Dad told her she was overreacting. Frankly I wouldn't have had a problem with that.
Delete the eggs, and add a bit more milk. Delicious pumpkin soup!
Usually when people eat the filling out of the crust it means their crust is too hard to even reasonably break with a fork, and surely doesn't taste/feel good either. So when I see someone with this odd problem of everyone eating around their crust, all I can do is wonder why they don't understand what the problem is lol
If your crust is good, it should take more effort to eat around it than not. If it takes more effort not to, then your crust needs help. That's my standard.
I frequently just pour the filling in ramekins and bake it. single serve crustless pies FTW!
@@ReggieArford Iike chewing.
@@plaguemarine7767 I 'like" chewing, but if I'm cooking for one, it's more bother to make a crust than to do without. Put crackers in your soup, it'll suffice.
WISHBOOOOONNNNNEEE!!!! Just had to say that. It was one of the *best* shows for kids, and I wish I had every episode. The pride and prejudice one was my all time favorite.
Mine was Rip van Winkle. I miss Wishbone
I started hearing that whistle and drum song the second I heard his name.
I made this pumpkin cheesecake yesterday when we had friends over and everyone loved it. Thanks Max! 😃👍
Made this for Thanksgiving this year. The family loved it so much, I will be making it again for Christmas. Thank you!
I don't know how some wouldn't just fall in love with this show. I wish Max would make episodes about how he would adjust the recipe and make the dish differently.
Yes, a Recipe Reboot!
The prefix O' and Mc in Irish and Scottish traditions usually denotes ancestry.
So O'Laughlin/McLaughlin would mean descendant of/son of Laughlin respectively
Dunno if it's actually relevant, but since max mentioned that the jack-o'-lantern was once called Jack McLantern, I figured it might be
Also mac ..mcdonald roughly is .. of the donald
WELLL ACTUALLY "McCarthy".... Irish "MacCarthy" ... Scottish.... any -O-prefix ALWAYS Irish. The O is the Gaelic word “ua” and thats Gaelic for Grandson. Scottish dont use O BUT..... Lots of immigrants 1800s bad time for dear old Ireland so they jumped over to gods country Scotland, they mingled, thats where you guys are getting a bit mixed up with you Anglo Saxon Patronymics, and the traditions, im Robert James Brown the 7th there have been 7 of us and before that my Gaelic name is Raibeart Seumas Donn, this name was my great great great great great great great grandfathers name. Another cool thing Scottish did was say "Crawford", thats a place... thats also a name..... Barton name.... also a place.... Than occupational names.... the usual Stewart, Shepherd, Mason, Kemp, Webb all Scottish Occupational names... We also hold a grudge the Scottish..... I hate anyone with the last name Campbell for the massacre on the MacDonalds in 1692. If it wasnt for inbreeding the Campbell scum would have died off.
That's something I didn't know - thanks!
@@giovannigiorgio4622 we hold them along time when family is hurt lands are lost and oppressors try it on. Clear us once and we will never forget bloody Sutherland
I was told by an Irish friend of mine that people who dropped the O’ “took the soup”.
He told me that it all happened when the Irish Catholics were under famine and the Protestant Brits arrived with priests and soup kitchens. If you wanted to not starve and take their offer, you would have had to reject Catholicism, convert to Protestantism, reject your Irishness, and drop the ‘O from your surname. So O’Sullivan became Sullivan.
I actually have no idea if he was right on that story or if I misheard/misinterpreted him, so any replies for correction would be appreciated.
I find myself holding my breath as Max samples his creation, and then declares his judgment ... today's moment came at around 15:28 ... and it's pure Max! Great video, great recipe, great reaction, Max!
Making timestamp references for myself. Ingredients 1:37. Method 4:26. Finishing 14:28
Thank you@
I'm really curious to know what the texture of this was after it was chilled. I would not alter the recipe at all unless it is still really loose when stone cold. With that many eggs, you may wind up with rubber. But I definitely want to give this a try. I stopped putting crusts on cheesecakes years ago - I don't feel like they bring much to the table in the flavor department.
I will say, that if you *want* the texture to be smoother, there are ways. I've made a lot of cheesecakes and experimented a lot to learn how to make a good cheesecake. Brand of ricotta can make a huge difference, it's a known problem with American made ricotta because of the additives commonly added to the cheese making it grainy. Farmer's cheese is more reliable, but much more difficult to find unless you make your own. Order of assemblage can also make a big difference in your final texture. Beat your cheeses and butter together first. Only if they are completely smooth are you going to get a smooth final product. Then add your sugar. Add your eggs one at a time, beating until smooth after every step (once you start adding the eggs you want to be careful not to overbeat it). And then just stir in the sieved pumpkin at the very end along with the spices.
I'm not sure how to save a comment for later so I'm just leaving my own comment
Just bookmarking this comment lol
It was great served warm. I put it in the fridge to take to work Monday (was in the fridge Saturday night) They all said it was delicious and the texture didn't change much enough to be noticed.
Sounds yummy!
It's awesome cold, making my second one now; will serve it cold. Also, I soaked 2 batches of apples and pears in brandy w/ cinnamon, brown sug, nutmeg and clove. Used one batch on duck stuffing, Im aiming to flambe the second as a topping,....... peace out
I loved Wishbone. You've mentioned liking Jane Austen before so I'm pretty sure you have seen the Pride and Prejudice episode, Furst Impressions. I haven't watched it in years though, so I'm gonna go look it up right now.
The Sleepy Hollow episode was my favorite of Wishbone. I can still sing the song
@@adedow1333 come on Wishboooooone. What’s the story, Wishbone?
I still have my Wishbone plushy. Mock me, by all means. IDGAF.
My daughter loved Wishbone. Among her old stuffed animals is a (life sized?) talking Wishbone but his batteries have long since been taken out.
@@Tinkering4Time You got one, too?! I still have mine from ages ago. His little outfit's been long missing, but I still have him and love him.
"This is when you close the door in my face, isn't it? Yes, it is." 😊
Now I have never made one of the recipes on tasting history…however when Max says this is the best thing he’s ever made on this channel, I know I need to
I made two of these this afternoon. The amount of filling in the recipe is enough for two standard 9" pies. One I made with a crust, one without. They are both most excellent!!! However, with the crust is much better to my taste. The salty taste of the crust really sets off all the flavors very well. Thank you very much for a new tool for the box.
Thank you for the tip.
Just wanted to say that I just made this tonight for Thanksgiving, and it was insanely good. It was like a gift from god. Thanks for the recipe and thanks for the learning experience.
Made this today! We loved it! The taste is spicy and good, the texture is amazing - it just melts in your mouth. I never imagined this strange soup of a batter would turn out as this scrumptious pudding!
“It’s butter so you’re not going to regret it!” Had myself and my ghostly Southern ancestors laughing 😂
*Distant french laughter*
I really hate that pumpkin "spice" has become a thing for the internet to hate on. I still love pumpkin everything, so I'll make this!!!
“Pumpkin spice” has nothing to do with pumpkin except that people think it goes well with pumpkin.
@@ragnkja I mean, yes; but it is the flavors of the spice combination typically found in modern pumpkin pie. So it is not _totally_ unrelated.
It's because corporations try to force it everywhere and make a huge deal about it. People aren't hating the flavour itself, they hate the entire marketing PR and how they forced it to become a trend. Some are also really annoyed by people who made pumpkin spice their entire lifestyle and wouldn't shut up about it.
No one really cares about it anymore tho, the trend peaked in 2015 and I haven't seen anyone talk about it for years.
@@scaper8
In Norway it’s more commonly associated with gingerbread.
@@leetri I just bought a pumpkin spice themed eyeshadow palette and pumpkin spice flavour lip balm/lip scrub duo, depends on where you live I suppose. (I do love it, and go to Starbucks just to get a hot chocolate with pumpkin spice syrup in it, it's not autumn without it!)
I like to think the first person carving a scary face into a vegetable was just doing it for fun and was confused as heck when people started talking about using them to protect themselves from spirits.
1: We’re saved! *swings the carving through the air joyfully*
2: Leave Mr. HappyFace alone!
Ive been thinking about doing carved turnips to be traditional!
@@gabbyb9418 according to my grandma who used to do them when she was little it's much more difficult to get the inside bit out. Much more scary though lol. When she was little in her village in Wales they were still using turnips. She prefers the pumpkins.
@@gabbyb9418 You should definitely carve one at least once. I've done that for Halloween at the library I work at, and it's really neat. I will warn you, though, you're whole kitchen is going to smell like turnips, and since they aren't hollow, you'll have to be careful about scraping it out with a spoon or you'll punch a hole in it. It's worth it, though! It actually glows quite a bit brighter than a pumpkin jack-o-lantern, too!
I've bought a can of pumpkin puree and I'm giving this a go!
I cut down the number of eggs since I can't find medium eggs anywhere and all I've git is large, and I added 1/4tsp of nutmeg because I came up a little short on ginger.
Just made this, upped the pumpkin and lowered the cream, and its amazing, alot more firm and great flavor! Thank you so much for the video!
I loved Wishbone!!
I read so many books because of that show!!
Also i would totally watch you make your favorites recipes from the show into a spread of a history spanning meal!
Loved that show!!
I have some time off work, finally and I have been binge watching all of your content. It’s fantastic.
It’s a combination of two of my passions, history and cooking. I’ve learned a lot, needless to say.
Congratulations on your wedding.
Happy for the both of you.
The filling is always the best part. Crust won't be missed.
Made this for Thanksgiving this year - absolutely YUMMY! 😋 I made the crustless version, however, it formed its own crust type texture on the bottom and sides so we didn't miss the traditional pie crusts. I will be making this one again. Thanks, Max/Tasting History!
This is the first one of your recipes I've made and it turned out delicious! I used half a cup of cream instead of a whole cup, and it set up perfectly. I also just used some butter to grease my springform pan and that was plenty. Very nice video and recipe! I enjoy watching your channel!
I used to work at a living history museum and had to cook from recipes dating back to the 18th century up to the early 20th. I have a 1745 gingerbread recipe that's amazing!
Is it a secret?
Please share!
Is it a recipe you share?
@Heather Madilene I'm going to add to the "please share" chorus! I grew ginger this year, help me use it! :)
Heather, how you gonna say you have an amazing recipe, but then just dip out without sharing it?! 😂
Couldn't stop laughing when you said, "It's butter; you're not going to regret it"! Exactly...never regret butter...never. This is something that you should have on one of your apparel items.
Thank you, Max! I've made it, and we are so grateful to you with my
boyfriend for this heavenly treat! The only change I made was instead of
boiling the pumpkin, I baked it in the oven until the top darkened a
little to reach this smokey caramel flavour I like in pumpkin so much.
This will be one of my favourite autumnal sweets. :) Thank you again
for all the research you put into your videos, and thanks for making
people's kitchens a happier place! :)
just made it last night at 2 am!! first pastry that I've made that actually was a success, husband and i loved it! only difference is i baked and blended the pumpkin purée, and added a sugar crust at the end. AMAZING
i made this for thanksgiving dinner and it was a big hit, as in, "you're making this every thanksgiving from now on". thanks!
"It's butter, you won't regret it"***
*** This statement not endorsed by the American Heart Association
Yeah I mean your waist line and your heart might, but your taste buds will be aggressively OK with it.
Better than veggie or seed oil.
Butter and lard is way better for you than stuff like canola and and palm oil, assuming comparable amounts. Olive oil is grand stuff though.
@@0neDoomedSpaceMarine And suet's possibly the best of the best, but who knows since it's literally just from one part of a cow and thus incredibly expensive.
Just in case the pro-animal fat crew wanted some awesome research documenting the truth: ua-cam.com/video/GNRo-IbQ1Jo/v-deo.html
15:20
Even in my 20s, wishbone was a big favorite! One of the best ever made for public broadcasting!
I made this for Thanksgiving dinner ... with a few changes. I used 1 cup sweetened condensed milk (because I had a can) and cut back on the other sweeteners. I used 6 large eggs -- again because that's what I had. I think that made for a more "sturdy" finished product. When making it again, I think I would put it in a spring-form pan or something that is not so deep as the bowl I used. It ran over just a little during baking. It reminded me of a souffle although I've never made one.
This is an amazing recipe, I made it for myself and my family, then made a sugar free version for my diabetic mom, and she loved it too. This is going on my permanent list of stuff to make.
I love the longer review of the food at the end! Some episodes you just say it's good, but I really appreciate you describing fully what's going on with the flavors and textures, definitely makes me want to make this recipe!
I really enjoyed this one. I hadn't heard of the Stingy Jack legend. Also, I'm amazed at how Max can decipher all these old recipes. His language skills are impressive as well.
I love that this recipe has so much spice. That's like the best part of any of these autumnal recipes, the spices with the sugar. I've been looking for interesting recipes for pumpkin spice goods this season and this looks amazing!
Personally sitting here debating the merits of some clove and/or allspice and/or nutmeg and/or mace in this particular recipe. I feel like it'd add a lil sumthin, make it a little more "American" (in a manner of speaking. We're a culture of unashamed pilferers here) and also "Autumnal", so long as I didn't go overboard.
@@mosesbrown4126 I think cloves would add something nice, nutmeg might but it's questionable if it would be worth competing with the cinnamon. I'd love to try it with mace or even anise, which I don't think gets enough love (because Americans typically don't like it). At the very least, cinnamon and ginger are a must, and not just because the recipe calls for those two.
@@mosesbrown4126 I was thinking nutmeg was traditional with pumpkin and curious why it wasn't there. It seems ubiquitous in 18th century (British?) cuisine (cf the James Townshend channel), but maybe not so popular in the 16th? or in Italy? maybe the chef's particular papal client hated it?
Fantastic. Didint think Jack o lanterns stemmed for samhain. Now i love it even more. What a wondrous holiday.
It is so interesting how the world went from pumpkins for the holidays here and there, to everyone must have pumpkins, eat pumpkins, pumpkin clothes, etc. So fascinating how culture changes through the years
As a wiccan and a witch, it's always nice to hear Samhain and the other Sabbats get dropped 😊
"It will feed the Max" 🤣
I simply love your humor!
Carving out a turnip takes on a whole new meaning after you've actually tried to chop up a fresh one
That's probably the main reason pumpkins have replaced them for making Jack o' lanterns in most of Britain and Ireland these days, as well as in the USA. Turnips are not only really hard to carve, but actually quite dangerous- lots of people used to cut their hands trying to do it. Pumpkins are way easier and safer. Nothing ruins Halloween fun quite like real blood and a trip to hospital for stitches.
Right lol. Like, no wonder pumpkins were adopted for carving; they're a huge upgrade. I can only imagine how many people cut their hands up trying to carve turnips.
I've found a melon baller for scooping and a small paring knife for carving do the trick! Less mess than pumpkins and bonus mashed turnips from the insides :) Also I love how they get creepier as they shrivel
@@saphiro2225 😂😂😂
@@saphiro2225
Yup, I’d definitely take my cue from wood carvers and use a curved tool to scoop out the inside rather than a knife.
Funny enough, using a gourd as a replacement for a human head is actually mentioned in the ancient Mayan creation myth presented in the Popol Vuh a couple of times.
In the myth a pair of twin heroes, who were the sons of a lady of the underworld and the decapitated head of another hero twin that was turned into the first gourd plant (it's not going to get less wierd), descend in to the underworld (Xibalba) and are challenged to several tests by the Gods of Death (One Death and Seven Death). The twins repeatedly defeat the evil gods during the challenges, until the gods got sick of losing. So they trick one of the twins and cut off his head.
To celebrate tricking the twins, the Gods play a few rounds of a game that's a cross between soccer and basketball with the head, then retire for the night.
During the night the surviving twin gets some help from a few of the local creatures, who swap out the severed head with a gourd. The next day the evil gods are surprised to see the once decapitated twin has his head back, despite seeing it hanging over the court as they get ready to play the twins in the ball game.
At the height of the game, the twins hit the ball, it shoots up, hits the gourd/head and it explodes, raining seeds all over the two death gods and their servants. This somehow causes the twins to win the game and defeats the evil gods. The twins become the new masters of the underworld and turn it from a place of evil, to a place where spirits can rest.
While not exactly the same as the Halloween tradition, the combination of death, gourds and human heads go back a long way in the Americas.
@@robertschnobert9090 that was a really condensed version of the story, and not exactly how the story ends. In the actual story there is a lot of cutting out hearts and heads at the end.
And Mayan myth and art uses a lot of human heads as various other foods too... it's all pretty trippy.
The reference to Wishbone was so unexpected. Just unearthed an entire period of my childhood
Thank you for so many terrific recipes that go right along with our homeschooling! 😋 ❤we are making this for Thanksgiving🎃🥧
From the description, I wondered if the filling was poured into HOT butter, more like making a Yorkshire Pudding. I might have to try it both ways, just to try it!
The pouring of the batter into melted butter reminded me of making ginger gems in cooking class at school.
My suggestion: 1) Don't boil the fresh pumpkin, but bake/roast it in a hot oven at 400F to really concentrate the flavor. 2) cut the cream, and possibly the eggs, in half.
a lot less moisture might lead to a firmer end result, yes?
@@CindyduPlessis Oh I wholeheartedly agree! Way too much moisture, and roasting the pumpkin adds so much more interesting flavor to it!😁
You may also microwave it, or steam it cut in half and then cut off the skin without risking to lose a finger.
Concentrated pumpkin essence.
Agreed. I just tried it and it's on the moist side, just barely holding together. And that was with canned pumpkin puree, to boot. I wouldn't cut out that many eggs, maybe two. But definitely reduce the liquid if you'd like your torte to be more firm.
12:10 a Wishbone reference, nice lol now you've got me singing the old theme song
🎵 What's the story, Wishbone? 🎶
Ingredients:
1 medium pumpkin (450g puree)
TBSP salt
30g (2 TBSP) butter
240g ricotta
225g mascarpone
7 eggs
250g brown sugar
2 TBSP cinnamon
240ml cream
3TBSP ginger
This looks so good, and the history lesson was fun too. But omg, I LOVE that Mimikyu plushie in the background!
I expected no less, but as a practicing druid and theology buff I really appreciate you pronouncing samhain correctly!
Thats so cool I've never seen a practicing druid before! My friend is a wiccan and I've known a fair few others but no druids.
Just wanted to say thank you for this. Today is my birthday and I always have a pumpkin pie instead of cake. We made this one this year and it was incredible 😍☺️
I'm not sure if anyone else has said it yet, but Samhain is pronounced 'sah-win'. And I will be making this recipe! ☺️
Made this today with half the cream and an extra egg. Baked in a bundt tin. Sublime. It's very moist and holds together just fine. I'm actually too full to try this right now but sozzled with sweetened brandy and with whipped cream (or a brandy sauce perhaps) it'll be glorious. Will try this tomorrow. With thanks from Scotland!
Hey Max! I know it's a year later so who knows if you even care, but I noticed something. In your video you mentioned that you added too much melted butter to your pan and that it pooled on top of the batter as a result. That's because you poured what looks like tepid melted butter into the pan. What you were likely supposed to do there was melt the butter inside your (metal!) torte pan in the oven for a few minutes, getting it bubbling hot before pouring the batter in, the same way you do with certain dump cakes. That starts a fast and hard cooking process on the bottom of the batter (a "crust") as soon as it hits the pan, continuing to cook fully as you bake in the oven. That would likely improve this recipe tremendously! Thank you for giving it a shot and sharing this content with us regardless. I can't wait to try.