Brim's Offerings Recipe

Bring a large pot of water (about 6 cups) to a rolling boil and salt generously (about 1 tsp). Prepare an ice bath (2 cups ice + cold water) in a large bowl.

Add trimmed green beans to the boiling water and blanch until bright green and tender-crisp, about 3–4 minutes depending on thickness. Drain and immediately transfer to the ice bath to stop cooking, 2–3 minutes.

Drain beans thoroughly and pat dry with a clean towel or paper towels.

In a large skillet over medium heat, melt 2 tbsp butter. Add slivered almonds and cook, stirring, until golden and fragrant, about 2–3 minutes — watch closely to prevent burning.

Add minced garlic and cook 30 seconds until fragrant. Add the blanched green beans and sauté 2–3 minutes to reheat and coat in butter and almonds.

Finish with 1 tsp lemon juice, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Toss to combine and serve immediately.

Cook the rice

Preheat oven to 350°F (175°C). Rinse wild rice blend under cold water. In a medium saucepan, combine 2 cups wild rice blend and 4 cups broth. Bring to a boil, then reduce to a simmer, cover, and cook until rice is tender and most grains have split, about 40–45 minutes. Drain any excess liquid and set rice aside.

Sauté vegetables

While rice cooks, heat 2 tbsp butter in a skillet over medium heat. Add 1 cup chopped onion and 1/2 cup chopped celery; sauté until softened, about 5 minutes. Add 1 cup sliced mushrooms and cook until mushrooms release moisture and begin to brown, another 5–7 minutes.

Make creamy base

Sprinkle 2 tbsp flour over the vegetables and stir for 1 minute to cook the raw flour taste. Gradually stir in 1 cup half-and-half (or heavy cream), scraping any brown bits from the pan; bring to a gentle simmer until thickened, 2–3 minutes. Stir in 1/2 cup grated Parmesan, 1 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning.

Assemble and bake

In a large bowl, combine the cooked wild rice and the creamy vegetable mixture. Transfer to a lightly greased 9x13 or similarly sized casserole dish. If using, toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil and sprinkle evenly over the top. Bake uncovered at 350°F (175°C) until heated through and top is golden, about 25–30 minutes. Let rest 5 minutes before serving.

Cook potatoes

Place 2 lb peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Warm dairy

While potatoes cook, warm 4 tbsp butter and 1/2 cup milk (and 1/4 cup sour cream if using) in a small saucepan or microwave until butter is melted and mixture is warm but not boiling. Keeping dairy warm helps absorb into potatoes more easily.

Mash and season

Drain potatoes well and return to the hot pot for a minute to evaporate excess moisture. Mash with a potato masher or ricer until smooth, then gradually stir in the warm butter/milk mixture until desired creaminess is reached. Season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Stir in chopped chives if using and serve hot.

Prepare oven and crust

Preheat oven to 425°F (220°C). Place the prepared 9-inch pie crust in a pie pan and crimp edges. Set aside on a baking sheet to catch spills.

Make filling

In a large bowl, whisk together 1 cup canned pumpkin puree, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and 1/2 tsp salt. Add 2 large eggs and whisk until smooth. Gradually whisk in 3/4 cup heavy cream (or evaporated milk) and 1 tsp vanilla extract until fully incorporated.

Bake

Pour the filling into the prepared pie crust and smooth the top. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–45 minutes more, or until the center is set but still slightly jiggly (an inserted knife near the center should come out mostly clean). If the crust browns too quickly, tent edges with foil.

Cool and serve

Remove pie from oven and place on a wire rack. Cool to room temperature (about 2 hours) to let the filling set; chilling 2–4 hours in the refrigerator will yield a firmer slice. Serve with whipped cream if desired.