MAIN DISHES, SIDES, SALADS, DESSERTS & DRINKS!
TIME-SAVING & KID-FRIENDLY
TIPS SHEPHERD’S PIE
5 WINE PAIRINGS FOR THANKSGIVING ENTERTAINING TIPS
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Edition ON THE MENU:
ENTERTAINING TIPS DRINKS
11 11 11 12 12 12
Gobble-tini Nutty sun Chocolate hot “teddy” Touchdown Cozy PAMA cider Pumpkin spice latte
SALADS & SOUPS 15 15 16 17 17 18 18
Chipotle peach salad Waldorf salad Potato broccoli fennel salad Macaroni salad Roasted squash salad Pumpkin soup Vegetarian French onion soup
SIDES 21 22 22 23 23 24 24 25 25 26 26 27 27 28 28
Holiday vegetable avocado sauté Creamed mustard greens Caramelized carrots Roasted root vegetables Sweet bean medley Walnut mushroom wild rice stuffing Roasted beet salad with bleu cheese and walnuts Sesame savoy cabbage Cheddar jalepeno spoon bread Chiffonade-cut brussels sprouts with brown butter Caramelized acorn squash with cinnamon Lemon parmesan brussels sprouts Mashed orange cranberry sweet potatoes Curry roasted cauliflower with red onions Candied yams
MAIN DISHES & VEGETARIAN 31 32 32 33 34 34 35 36 36 37 37 38
Vegetarian pumpkin tamales Spanokopita Curried lentil stew Vegetarian shepherdâ€™s pie Florentine stuffed shells with pesto mornay sauce Pierogies with frizzled ham and caramelized onions Honey cinnamon glazed turkey Mint feta pesto stuffed leg of lamb Meat turnovers Roasted stuffed turkey breast Turkey breast quesadillas Spicy citrus roasted turkey
DESSERTS 41 42 42 43 43 44 45 45 46 46 47 48 49 49 50 50
Apple frangipane galette Apple cranberry crisp Indian pudding with cinnamon cream Chocolate pecan pie Pumpkiny rice pudding Upside-down giner-pecan peach pie Caramel apple cookies Lemon bread with lemony glaze Pumpkin pie cheesecake Chocolate pumpkin bundt cake Pumpkin pie Harvest spiced pumpkin mousse Cinnamon brown sugar ice cream Pear-ginger pie with pecan streusel Easy pumpkin trifle Quick & easy tiramisu
SHEKNOWS WHAT MAKES THANKSGIVING MEMORABLE: Traditions, tasty meals and time spent with family. The recipes and entertaining tips you'll find in our Thanksgiving Cookbook will help you plan a Thanksgiving for your family that they’ll never forget. From savory soups and crisp salads, to the main course and new twists on traditional sides, and all the way through delectable desserts, we’ve got you covered. Plus, there are easy entertaining and decorating tips throughout the cookbook to help you stage a memorable meal.
Whether you’re preparing for a packed house or keeping it simple and cooking just for your family this year, SheKnows how to make Thanksgiving stress-free and enjoyable for you and your guests. Keep these entertaining tips in mind as you begin planning your Thanksgiving menu and activities.
The key to having a truly stress-free Thanksgiving is planning. Plan your menu well in advance. This gives you time to make a few adjustments as plans change. Next, create your shopping lists — one for each store you'll need to visit. Attach applicable coupons directly to the list, then plan your route keeping in mind when and where you'll be buying cold items.
Though your table might look better with fine china, multiple forks and special dessert plates, remember the dishes! To make cleanup easier, consider paper plates and plastic utensils. Though they might not be pretty, disposables will save you a lot of hassle.
DO YOU HAVE ENOUGH SEATING? If you are short on tables and chairs, a more casual dinner may be the best. Set up a buffet table and allow guests to serve themselves, then sit wherever they'd like.
ARE KIDS IN ATTENDANCE? If you have several young children at your home during the Thanksgiving holidays, set up a separate kids' table. For young toddlers, serve finger foods that are easy to eat. Offer crayons, coloring books and other toys to keep them busy, allowing the adults to relax.
THE HOLIDAY MOOD
PUT YOUR GUESTS IN THE HOLIDAY MOOD THE SECOND THEY ARRIVE AT YOUR HOME WITH THESE INVITING SMELLS AND SOOTHING SOUNDS. When baking pies, try to time them to come out of the oven just as guests arrive. Scented candles in fragrances such as cinnamon, apple and pumpkin spice also add subtle scents. Play background music. Choose a soothing collection of music and keep the volume very low. Your guests shouldn't have to raise their voices to be heard over the music.
COOKING FOR TWO: Thanksgiving dinner doesn't have to be a large family gathering. Instead, it can be an intimate affair, just for two. If you are cooking for two on Thanksgiving Day, follow these simple tips.
CONSIDER CORNISH GAME HEN
MAKE IT A CASUAL AFFAIR
Instead of buying a turkey, purchase Cornish game hens instead. These little individual birds are just the right size, and you can still stuff them!
You don't need to sit down at the dinner table with your best china (unless that's what you want). It's perfectly acceptable to cozy up on the couch with paper plates and finger foods.
At the table, keep your centerpieces wide and low. Everyone should be able to see the guest across from them.
ROAST TURKEY CUTLETS You don't need a whole turkey when you are cooking for two. Buy a few turkey cutlets and broil or roast them. You can still have all the delicious Thanksgiving side orders including mashed potatoes with gravy and cranberry sauce.
POUR THE BUBBLY Invest in a good champagne or sparkling wine and share it with your partner on Thanksgiving. You can find a good bottle for under $25. If you aren't an expert, ask the manager at your local liquor shop to help you select the perfect bottle.
KID-FRIENDLY THANKSGIVING FOODS
Turkey or chicken nuggets can substitute for Thanksgiving turkey. Be sure to have plenty of dipping sauces available for your young ones.
Get a mini muffin pan and bake little cranberry muffins for your children. Individual cheesecakes and pies are also a good idea.
COCOA OR APPLE CIDER CHEESE STICKS Instead of a pre-dinner salad, give your kids healthy snacks such as cheese sticks, raw vegetables, grapes and nuts to munch on.
When the adults are having their after-dinner coffee, be sure to have something available for the tikes too. Hot chocolate and spiced apple cider are prime choices for the holidays. Don't make them too hot!
GETTING KIDS TO HELP CLEAN UP
Cleaning up after a big family Thanksgiving dinner can be a huge undertaking. But by getting your children to help out, you can spend a little more time relaxing and talking to your guests.
CLEAN AS YOU GO Before the meal is ready to be served, have your children help out by disposing of trash and wiping down counters in the kitchen. The more you do before the meal, the easier it will be to cleanup on a full stomach later.
BRIBE THEM It sounds bad, but it works. Offer a little cash to teenagers to take over the cleanup duties, including doing the dishes, washing down counters and tables, and taking out the trash.
USE PAPER PLATES
PREPARING FOR HOUSE GUESTS: If you are having out of town guests for Thanksgiving, you can make their (and your) life easier and more comfortable by following these tips.
• CLEAN UP YOUR GUEST ROOM Upgrade the bedding with new linens, comfy pillow and extra blankets. Always have plenty of fresh towels available.
• CLEAR OUT THE CLUTTER Take all the knickknacks, extra furniture and anything else you have been storing out of the guest room. Give them some space, including a few drawers and some room in the closet.
• PROVIDE TOILETRIES
Face it — no one wants to spend hours in the kitchen washing dishes. Make things easier on yourself (and the kids) by using paper plates and plastic utensils whenever possible.
All those little shampoos, lotions and other items that you have lifted from hotels can be put to good use. Put them in a cute basket on the counter in the bathroom for your guests to use.
• ADD A CHAIR Bring in a comfy recliner with a lamp next to it, so that your guest can have a place to relax and have their own privacy.
• ALLOW THEM TO HELP If your houseguest offers to clean up, do their own laundry or help with chores, thank them but also let them. Holidays are hectic; you can use an extra set of hands.
CENTER OF ATTENTION ❋ Instead of a floral centerpiece on your Thanksgiving table, consider an arrangement of gourds and squash. It will provide plenty of color and texture for your table that fits right in with the holiday motif. Another terrific centerpiece idea is a basket of fall fruit. Get a large, shallow basket and fill it with apples, pears, grapes and other fruits. Your guests can munch on the fruit after the meal. Upside down cowboy hats also work great as make-shift fruit baskets.
TAKE IT EASY
Preparing Thanksgiving dinner for a large group can be a huge undertaking. But you deserve to enjoy the holiday too! Follow these simple tips to make your life a little easier on Thanksgiving Day.
SHOP AHEAD: Shop well ahead of time to beat the Thanksgiving rush. Bring a list to make sure you don't forget anything. Buy your turkey fresh, not frozen to avoid thawing issues. CONSIDER POTLUCK: You
THANKSGIVING ACTIVITIES FOR KIDS GIVE THANKS
On the table, place a bowl with scraps of paper and pens. Have each child write down what they are thankful for and place it in the bowl. Then, mix up the papers. Have each child draw out one paper and read it allowed, then guess who wrote it.
Serve finger foods. Small kids don't necessary love adult food. There's nothing wrong with serving chunks of turkey hot dogs, chicken nuggets and other munchies that young children will enjoy on Thanksgiving.
COOKING WITH KIDS ON THANKSGIVING Though your kids won't be able to roast the turkey, they can pitch in to help out in the kitchen on Thanksgiving. Allow your little ones to help prepare the Thanksgiving meal with one of these suggestions.
BE ARTISTIC Leave a small gift bag at each place setting on the kids' table. Include rubber stamps, crayons, stickers and rolls of parchment paper. After dinner, each child can create Thanksgiving art.
MASH THE POTATOES Give your child an old-fashion potato masher and allow them to go to work on your
potatoes. You can supervise while adding the butter, milk and seasonings.
SHUCK THE CORN Are you having corn on the cub this Thanksgiving? Let your kids pitch in by giving them the time-consuming task of shucking the corn and removing all the silk. This will certainly keep them busy.
don't have to do it all. Consider asking your guests to bring the side dishes, salads and desserts. That way you will only be responsible for the main course and dessert.
DELEGATE CLEANUP: Assign teenagers the task of cleaning up after the meal, allowing yourself (and your adult guests) some time to relax and enjoy each other's company. Reward the teens with movie tickets on Thanksgiving night.
NO-BAKE DESSERTS Your young children can help you assemble appetizers, as well as create nobake desserts. They can spoon cream pie filling into shells, layer Jell-o and whipped cream in parfait dishes and help make other sweet treats.
EASY THANKSGIVING CENTERPIECE
For a cute Thanksgiving centerpiece, hallow out a medium-sized pumpkin, then fill it with colorful fall flowers in shades of red, yellow and gold. You can also make a smaller version of this cute centerpiece with mini pumpkins and set them in front of each guest at the table.
5 Wine Pairings for Your Guests Are you looking for the perfect bottle of wine to serve with your Thanksgiving meal? Here are some terrific wine pairings, based on your main course. TURKEY Shiraz - Because of all the different flavors on your Thanksgiving table, you should look for a balanced wine that will first and foremost complement your main dish â€” the turkey. A Shiraz can handle a number of flavors and is a fullbodied wine that will complement both white and dark turkey meats, as well as stuffing and other side dishes. Consider the 2003 Leasingham Bin 61 Shiraz from Clare Valley, Australia; $26.
ROASTED DUCK Riesling - The tropical fruits, citrus, apple and pear notes in Riesling make it a terrific complement to your turkey as well as roasted duck. Riesling will taste wonderful with almost any Thanksgiving dish, except perhaps cranberry sauce and sweet desserts. For something affordable, consider 2007 Napa Valley Riesling from Casa Nuestra Winery & Vineyards; $22.
Grigio may be your best bet. It is a white wine with a crisp citrus flavor. Wine Spectactor recommends 199 Pinot Grigio Grave del Friuli Reserve Selection from Bollini; $15. This inexpensive wine features the aroma of sliced apples and pears. It's a medium-bodied wine with a fruity finish.
VEGETARIAN Gewurztraminer - Are you having Tofurky on Thanksgiving Day? For vegetarians who are enjoying mock tofu turkey and vegetarian gravy, you will need a wine to match. Gewurztraminers are a great choices but remember that they vary from extremely dry to extremely sweet. Lean toward the dry or off-dry Gewurztraminer for a vegetarian meal. The 1994 Thomas Fogarty Gewurztraminer from Ventana Vineyard, Monterey County ($12) features layered, complex flavors with peaches, apricots and a touch of spice. It will be a nice pairing with your vegetarian Thanksgiving meal.
WITH ANYTHING HAM Pinot Grigio - At times, families opt for honey-baked ham rather than turkey at Thanksgiving. With ham, you don't want a heavy wine that will drown out it's light, sweet flavor. And you don't want a tart wine that will contrast. Therefore, when shopping for a wine to pair with ham, look for a light, semi-sweet wine. Though both Pinot Noirs and Rieslings will match nicely, a Pinot
Pinot Noir - Low-alcohol, light bodied Pinot Noirs are perfect for just about anything on your Thanksgiving menu. They are subtle and don't overpower food, allowing you to savor every morsel of your holiday meal. Do you want to splurge a little? Try 2005 Gowan Creek Vineyard Pinot Noir from Goldeneye; $75. For something a little cheaper, the 2007 Road 13 Pinot Noir from the Okanagan Valley ($24) is a fine choice. |
drinks THE TYPES OF DRINKS
you serve on Thanksgiving will depend largely on your crowd and their tastes. Rather than anticipating what each individual guest will want, keep it simple with a few basic liquors, a couple wines and your favorite brew if it's a beerdrinking crowd. Guests can mix their own drinks, or you can create a signature Turkey Day drink like our “Gobble-tini” and keep a pitcher of it on-hand. Designate one area of your counter as the bar, or set up a table in a doorway (this is a great way to block access to certain areas of your home, too). There's nothing worse than being both hostess and bartender, so designate a family member to keep an eye on the ice bucket, glasses and spirits throughout the day.
❋ Chocolate Hot “Teddy” 3 1/3 1 1/2
cups milk cup semisweet chocolate, grated tablespoon white sugar teaspoon ground cinnamon Whipped cream and sprinkles
Directions Put milk in a microwave-safe container and cook on high for 2 minutes. Mix in chocolate, sugar and cinnamon. Garnish with whipped cream and sprinkles, or toss in a butterscotch candy for extra flavor.
This recipe will get you into the mood for a slice of pumpkin pie with its cinnamon spice and graham cracker rim.
1 1/4 oz Smirnoff Cranberry Vodka 1/4 oz Raspberry Liqueur Splash of Cranberry Juice Three Cranberries on a stick (Optional) Directions Combine vodka, raspberry liqueur and cranberry juice in a shaker with ice, shake and strain into a chilled martini glass and garnish with three cranberries on a stick. Courtesy of thebar.com
2 parts Tommy Bahama Golden Sun Rum 1 part hazelnut liqueur 1 pinch cinnamon powder Cinnamon stick Graham cracker rimmer (optional) Directions Shake Golden Sun Rum and hazelnut liqueur over ice and strain into a glass. Sprinkle with cinnamon stick. Courtesy of Tommy Bahama
PUMPKIN SPICE LATTE
For a terrific after dinner drink, consider this pumpkin spiced latte from Cocktail Times. It goes well with a slice of pumpkin pie. 1 oz 1 oz 1 4 oz
Frangelico Monin Pumpkin Spice Shot Espresso Steamed Half and Half
Garnish: Fresh Whipped Cream and Pumpkin Pie Spice
Cozy PAMA Cider 2 oz 3 oz
PAMA Hot Mulled Apple Cider Cinnamon Super Fine Sugar Orange Spiral
Directions Combine all ingredients in a coffee mug and top with fresh whipped cream. Dust with pumpkin pie spice and serve while warm.
Directions Heat glass, rim with cinnamon and super fine sugar. Add PAMA Pomegranate Liqueur and hot mulled apple cider. Garnish with orange spiral and cinnamon stick.
❋ Touchdown What’s the perfect drink for watching the Thanksgiving football games? The Touchdown, of course. 1/3 part Jagermeister 1/3 part pineapple juice 1/3 part Hypnotic Directions Combine and shake pineapple juice and Hypnotic over ice and strain into shot glass. Float Jagermeister on top. Courtesy of Jagermeister
| SHEKNOWS THANKSGIVING
soups and salads WHILE THE TURKEY AND TRADITIONAL SIDES ARE IN THE LIMELIGHT ON THANKSGIVING, DON'T FORGET THESE IMPORTANT SUPPORTING PLAYERS — the soups and salads. Soups are a hearty appetizer course and can help you avoid overloading on turkey and sides later in the meal. Keep in mind that guests will be indulging in a lot of vegetableheavy sides plus the main course meat, so your soups can be simple broth or cream-style soups like the French onion and pumpkin soup recipes here. Salads are another great appetizer but work well as a side dish to the main course, as well. Just remember — preparing a salad and tossing it with a savory dressing ahead of the meal service will save you precious space on your table since you won’t need multiple bottles of dressing.
| SHEKNOWS THANKSGIVING
salads Chipotle Peach Salad This yummy peach salad has an extra kick with chipotle. This delicious salad is hearty enough to be served as a light lunch, but can also be a side dish at the holidays or anytime. SERVES: 4-6 1 pound boneless, skinless chicken breasts salt and pepper 1 1/2 tablespoon adobo sauce from chipolte can, divided 1 chipotle pepper 2 ripe Summerwhite or yellow peaches, divided 3 tablespoon olive oil 3 tablespoon fresh lime juice 1/2 teaspoon each: salt and sugar 1 bag Fresh Express Hearts of Romaine 1/2 cup quartered and thinly sliced red onion 1/2 cup coarsely crushed white tortilla chips Directions 1. Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips. 2. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. 3. Drizzle with dressing and toss well to coat. Top with tortilla chips. Courtesy of California Tree Fruit Agreement
Classic Waldorf Salad Waldorf salad was first created back in 1896 by the maĂŽtre d' at the WaldorfAstoria Hotel in New York, Oscar Tschirky. The original salad featured apples, celery and mayonnaise, and was an instant success. Later, chopped walnuts were added to the recipe. Today, this salad is a popular choice on family and restaurant tables around the world. Serve it on Thanksgiving instead of a green side salad. SERVES: 8 6 tart apples, cored and chopped tablespoons lemon juice 2 2 cups seedless grapes 4 stalks celery, chopped green onions, chopped 2 1/4 cup chopped walnuts
1/4 1/4 1/4 1/2 2
cup mayonnaise cup plain yogurt cup apple juice teaspoon celery seed bunches watercress, trimmed and chopped
Directions 1. Combine chopped apples and lemon juice in a large serving bowl. Add grapes, celery, green onions and walnuts, then toss. 2. In a smaller bowl, add mayonnaise, yogurt, apple juice and celery seed. Whisk until thoroughly combined. 3. Spoon over apple mixture and toss gently. 4. Wash and dry watercress. When ready to serve, arrange the greens on salad plates, mound the apple mixture on top.
salads Idaho Potato, Broccoli and Fennel Salad This isn't your ordinary potato salad. This hearty potato salad features broccoli, fennel, red onion and other delicious ingredients on a bed of lettuce. This salad is the perfect side dish for Thanksgiving and other family gatherings. SERVES: 14 8
large Idaho Potatoes (about 4 pounds), well scrubbed, cut into 3/4-inch chunks 1/2 teaspoon salt 4 cups chopped broccoli (about 1 bunch) 2 cups (16 ounces) favorite ranch salad dressing 3 cups chopped fennel (about one large bulb), with core and tops removed 1 large red onion, quartered and very thinly sliced (about 1 1/2 cups) 1/2 cup diced green olives with pimento (optional) salt and pepper to taste leaf lettuce and cherry tomatoes or sliced tomatoes for garish Directions 1. Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes. 2. Add broccoli to the potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in a colander. 3. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. 4. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish. Courtesy of Idaho Potato Commission
SELECTING THE BEST POTATOES
• Choose potatoes that are firm with no soft or dark areas • Don’t select green-tinged potatoes — they contain toxic alkaloids • Avoid potatoes that are beginning to sprout; it means they are old • Store potatoes is cool, dry, dark area that is well ventilated • Check the bag for rotten potatoes — one can spoil the whole bag • Wash potatoes right before you are ready to cook • Scrub them with a vegetable brush for best results
salads Roasted Squash Salad This roasted squash salad will be a colorful, elegant addition to your holiday table. This dish can be served as a side order at dinner, or as a light lunch. SERVES: 4-6 2 1/3 1/2 1/4 2 1 1 3 1/2 8 1/2 1/4
pounds acorn or butternut squash cup olive oil teaspoon salt teaspoon black pepper teaspoons lemon juice teaspoon balsamic vinegar teaspoon Dijon mustard tablespoons olive oil salt and pepper cups lettuce cup dried cranberries cup of pine nuts or sunflower seeds, toasted
Macaroni Salad with Vegetables Macaroni salad is a classic side dish that can be enjoyed at every dinner, from backyard barbecues to a Thanksgiving feast. This macaroni salad recipe adds celery, red onion and carrots for a bit of texture and color. SERVES: 8
Directions 1. Preheat oven to 350ยบF. 2. Cut the squash in half, scoop out the seeds. 3. Cut the squash into cubes and place in a bowl with olive oil, salt and pepper. Toss. 4. Spread squash onto a foil-covered baking sheet in one layer. 5. Roast in oven for 20 minutes. Stir and continue roasting 15 minutes until tender. 6. Cool for 15 minutes until warm. 7. Mix lemon juice, vinegar and mustard in a small bowl. 8. Pour olive oil into mixture, whisking constantly until combined. 9. Season with salt and pepper, as desired. 10. Place lettuce greens in a large serving bowl and toss with dressing to coat. 11. Arrange salad on serving plates, top with roasted squash, and sprinkle with cranberries and pine nuts.
4 4 1/4 1/2 1/4 1 4 3 1 1/2 2
cups cooked macaroni hard-cooked eggs, chopped cup chopped celery cup chopped red onion cup diced carrots cup mayonnaise or salad dressing teaspoons sugar teaspoons vinegar teaspoon salt teaspoon pepper teaspoons mustard
Directions 1. Cook macaroni according to package directions. Drain, rinse and cool. 2. In a large bowl, combine macaroni with remaining ingredients using only 3/4 cup of mayonnaise. 3. Stir until well combined. Taste and add more mayonnaise, salt and pepper as necessary. 4. Cover and chill at least four hours before serving.
soups Pumpkin Soup SERVES: 6 1 1/2 pounds pumpkin (weighed before trimming) 1 leek, washed, trimmed, and sliced into rings 2 potatoes, peeled and diced tablespoons olive oil 2 1 quart vegetable stock 1/2 teaspoon salt 1 teaspoon pepper 1/2 - 1 teaspoon cayenne pepper 1 tablespoon lemon juice 1/2 cup sour cream or crème fraîche, optional
NOTE! You can use leftover jack-o’-lanterns, but the soup will taste noticeably better if made with smaller, more flavorful pumpkins.
Directions 1. Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell and dice the flesh. 2. Sauté the pumpkin, leek and potatoes in olive oil for 5 minutes, stirring frequently. 3. Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft. 4. Purée the soup and add spices and lemon juice. Ladle into bowls, top with optional sour cream or crème fraîche, and serve.
TIP: Wondering what to do with the seeds? Roast ‘em!
Vegetarian French Onion Soup SERVES: 4-6 3 tablespoons butter or olive oil 4 large white onions, thinly-sliced teaspoon salt 1 1/2 teaspoon dry mustard dash of thyme 5 cups vegetable stock and/or water tablespoons soy sauce 2 2 tablespoons dry white wine (optional) white pepper croutons or stale French bread cheese: Gruyère or Swiss, grated or sliced (optional) Directions 1. Melt the butter in a wok, saucepan,or kettle at medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally. 2. Add mustard and thyme, stir well, cover. 3. Simmer over very low heat for 35 minutes. 4. Add stock or water, soy sauce, optional wine and pepper. Simmer for another 10 minutes. 5. Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese. SHEKNOWS THANKSGIVING
sides SURE, IT’S ALL TURKEY TALK COMING INTO THANKSGIVING BUT LET'S FACE IT — WE’RE REALLY HERE FOR THE SIDES! Savory stuffing and dressing, grandma's traditional green bean casserole, candied yams — all your favorites are here along with a few twists like mashed orange and cranberry sweet potatoes, sesame Savoy cabbage and curry-roasted cauliflower.
Courtesy of the Hass Avocado Board
Holiday Vegetable and Hass Avocado Sauté A colorful medley of zucchini, red bell pepper and Fresh Hass Avocado, perfect for holiday meals and year-round. 1 1/2 2 1/2 1/2 3 1/2 1 1 1/2 1
tablespoons avocado oil or olive oil teaspoons finely chopped garlic large shallot, finely chopped tablespoon fresh thyme leaves zucchini, cut in half lengthwise and sliced 1/4-inch thick red bell pepper, cut into 1-inch squares tablespoon grated lemon peel tablespoon fresh lemon juice ripe, Fresh Hass Avocado, seeded, peeled and cut into chunks
Directions 1. In a large skillet, heat oil over medium-high heat. Add garlic, shallot and thyme; sauté for 3 minutes. 2. Mix in zucchini, bell pepper and lemon peel, stir and cook for 2 minutes. Lower heat and cover, cooking for 3 minutes. 3. In a small bowl, combine lemon juice with avocado. Add to skillet and gently mix. Cook for 2 minutes to allow flavors to blend.
❋ SERVING SUGGESTIONS: • Makes a great accompaniment to roasted meat and poultry. • Try with a glass of Chardonnay or Pinot Noir, or pair with other components of your holiday meal. • Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
sides Easy Caramelized Carrots If you have trouble getting your kids to eat carrots, don't worry. This dish for caramelized carrots is sweet enough that they'll be begging for more. This recipe is perfect for holiday time as a side dish to turkey or ham. SERVES: 8 1 dozen carrots 1/2 cup butter
1/2 cup brown sugar, firmly packed 1/2 teaspoon allspice
Directions 1. Preheat oven to 325ยบF. 2. Peel carrots and cut into julienne strips. 3. Add to boiling salted water and cook for 10 minutes until tender but not mushy. Drain well. 4. Melt butter in a saucepan. Add sugar and allspice. Stir until well combined. 5. Place carrots in an ovenproof casserole dish. Pour sauce over carrots. 6. Bake for 15 to 20 minutes.
Creamed Mustard Greens For something a little different this Thanksgiving, serve creamed mustard greens instead of your more traditional vegetables. This recipe uses heavy cream to create this delicious dish your whole family with love. SERVES: 8 1 pound mustard greens, stemmed and sliced 2 tablespoons butter 1 tablespoon olive oil
3/4 cup onion, diced 2 cups heavy cream salt and pepper
Directions 1. Blanch mustard greens in a pot of boiling water for 5 minutes. To stop the cooking, plunge into ice water. 2. Drain and spin dry. Set aside. 3. In a large frying pan, saute onion along with butter and olive oil for 5 minutes. 4. Add heavy cream and simmer. Reduce until thick. 5. Add mustard greens. Stir to coat. 6. Season with salt and pepper to taste.
EAT YOUR GREENS! Deep, rich greens like mustard greens are an excellent source of vitamins B 6, C, and E, folic acid, calcium, carotenes, manganese, copper, and fiber. SHEKNOWS THANKSGIVING
sides Sweet Bean Medley Using three types of beans, this side dish can be served warm or at room temperature. You can even chill it and consider it a salsa. The pineapple juice and cinnamon make this bean medley a sweet complement to turkey or ham on Thanksgiving Day or anytime. SERVES: 8 1 1 1 1 1/2 2
can (28-ounce) baked beans can (16-ounce) kidney beans, rinsed and drained can (16-ounce) garbanzo beans, rinsed and drained can (15.2-ounces) whole kernel corn, drained cup pineapple juice tablespoons balsamic vinegar pinch of cinnamon
Directions 1. Mix ingredients in large saucepan. Cook until warm, stirring occasionally. 2. Serve as a side with your favorite dish, warm or at room temperature. Courtesy of Bush's Beans
Roasted Root Vegetables SERVES: 8 3 large carrots, peeled, cut into 2x1/3-inch sticks 2 turnips, peeled, cut into 2x1/3-inch sticks 3 large parsnips, peeled, cut into 2x1/3-inch sticks 2 rutabagas, peeled, cut into 2x1/3-inch sticks 3 tablespoons olive oil 1 tablespoon dried Italian seasoning Salt and freshly ground black pepper 1 cup apple cider 2 tablespoons Calvados (apple brandy) Chopped fresh parsley to garnish Directions 1. Preheat oven to 425ºF and grease a large rimmed baking sheet. 2. In a large bowl, toss vegetables with olive oil. Season with Italian seasoning, salt and pepper. 3. Arrange vegetables in single layer on prepared baking sheet (use 2 baking sheets if necessary). Drizzle cider over vegetables. Cover tightly with foil and bake until vegetables are just tender, about 25 minutes. 4. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat. 5. Transfer roasted vegetables to a serving bowl and toss with parsley. Season to taste with salt and pepper and serve immediately.
LIGHTEN UP! • • • • • • •
Remove the skin from turkey Skip the butter – use olive oil, which contains healthy fats Substitute sugar with Splenda, or even apple juice, in dessert recipes Don’t go back for seconds; just eat until you are full Drink a full glass of water before each meal to fill up Munch on fresh veggies instead of cookies or chips Share dessert, or better yet, just eat two or three bites
sides Walnut Mushroom Wild Rice Stuffing SERVES: 8-10 1/4 cup (1/2 stick) unsalted butter, divided 2 tablespoons olive oil, divided 3 onions, halved, thinly sliced stalks celery, diced 2 1 pound assorted wild mushrooms (shiitake, crimini, porcini), sliced
2 5 3 1 1 1 1
tablespoons fresh thyme leaves, divided cups canned low-salt vegetable broth teaspoons chopped fresh sage, divided (8-ounce) package wild rice cup long-grain brown rice cup dried cherries cup chopped walnuts
Directions 1. Melt 2 tablespoons butter and 1 tablespoon olive oil in heavy large pot over medium heat. Add onions and celery and cook, stirring often, until very tender and caramelized, about 15 minutes. Transfer onion mixture to large bowl. 2. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil in same pot over mediumhigh heat. Add mushrooms and 1 tablespoon thyme and cook, stirring often, until mushrooms have released their juices and are deep brown, about 10 minutes. Add to bowl with onions. Season with salt and pepper. 3. In a large, deep saucepan over medium high heat, bring broth, remaining 1 tablespoon thyme, and 2 teaspoons sage to a boil. Stir in wild rice and return to a boil. Reduce heat, cover, and simmer for 30 minutes. 4. Stir white rice into wild rice, cover, and simmer until all of the rice is tender and almost all of the liquid is absorbed, 18 to 20 minutes longer. Stir in onion mushroom mixture, remaining 1 teaspoon sage, cherries and walnuts. Cover and simmer 5 minutes. Season with salt and pepper. 5. Transfer rice to a baking dish and cover with foil. Bake in a preheated 350ºF oven for 20 minutes. Uncover and bake another 20 minutes or until top is lightly browned.
Roasted Beet Salad with Blue Cheese & Walnuts Serve this colorful and quick-to-assemble salad at your holiday table and you just might make some new fans of this much maligned root vegetable. Beets are a good source of folic acid, manganese, and potassium — and have less than 40 calories per half-cup serving! SERVES: 8-10 3 medium beets, scrubbed and trimmed of tops and roots Extra-virgin olive oil Rice vinegar
1/4 cup blue cheese crumbles 1/4 cup chopped toasted walnuts Kosher salt and black pepper to taste
Directions 1. Preheat oven to 400°F. Wrap cleaned and trimmed beets (leave the peel on) in aluminum foil and place in a roasting pan. Roast at 400°F for about 45 minutes to 1 hour, or until tender when pierced with a fork. (The smaller the beet, the quicker it will cook, so check them individually if you are roasting beets of different sizes together.) 2. When the beets are tender, remove from oven and let cool to room temperature in the foil. You can refrigerate them at this point (in the foil) or use them right away. To use, unwrap and discard the foil. Remove and discard the peel. (The easiest way to accomplish this is by wrapping the beet in a paper towel and rubbing the peel off inside the towel.) 3. Cut the beets into large dice or small wedges (depending on the size of the beet) and place in a medium mixing bowl. Drizzle with olive oil and vinegar. Sprinkle with blue cheese crumbles, toasted walnuts, and salt and pepper to taste. Toss gently to mix and serve immediately. Refrigerate leftovers.
sides Cheddar-Jalapeno Spoon Bread The jalapeno in this tasty side dish gives it a gentle warmth and great pepper flavor. If you like your food on the fiery side though, feel free to use the whole jalapeno. SERVES: 8 1 1 1/2 1/2 1/2 1 1/2 1/4 1
Sesame Savoy Cabbage SERVES: 4-6 1 tablespoon butter 1 tablespoon neutral cooking oil 1 head Savoy cabbage, thinly sliced, rinsed, and spun dry 1 tablespoon sesame oil 1 tablespoon toasted sesame seeds 1 tablespoon rice vinegar (optional) Salt and pepper to taste Directions 1. Heat butter and oil together in a large skillet over medium-high heat. 2. When butter is melted, add thinly sliced cabbage. Cook cabbage for 3 to 4 minutes, stirring frequently, until the color intensifies and it begins to wilt. 3. Lower heat to medium-low and place lid on skillet. Let cabbage cook, stirring occasionally, for an additional 5 to 7 minutes, or until cabbage is tender and nicely browned on the bottom layer. 4. Remove from heat, drizzle with sesame oil and sesame seeds, and toss to coat. If desired, sprinkle with rice vinegar. Season with salt and pepper to taste, or you may use soy sauce, if you prefer. (Note: soy sauce will impart a dark color to the cabbage.)
egg, separated cups whole milk, divided cup yellow cornmeal jalapeno pepper, seeds and ribs removed and finely chopped tablespoon butter teaspoon baking powder teaspoon kosher salt cup finely shredded cheddar cheese
Directions 1. Preheat oven to 325째F. Place egg yolk in a small mixing bowl and beat lightly. Place egg white in another bowl and beat with a clean whisk until it forms stiff peaks; set aside. 2. In a medium, heavy-bottomed saucepan, combine 1 cup of the milk, the cornmeal, and the jalapeno. Cook over medium heat, whisking constantly, until the mixture thickens and begins to pulls away from the bottom and sides of the pan. Remove the pot from the heat and whisk in remaining milk, butter, baking powder, and salt. 3. Pour about half of the hot cornmeal mixture into the egg yolk, whisking constantly. Return yolk-cornmeal mixture to saucepan and stir in shredded cheddar cheese. Gently fold in beaten egg white. 4. Using a spatula, carefully transfer batter to greased 1.5L casserole dish. Bake at 325째F for approximately 30 to 40 minutes, or until a small knife inserted near the center comes out clean. Serve hot.
sides Caramelized Acorn Squash with Cinnamon Ricotta Sauce SERVES: 8 acorn squash, halved, seeded, sliced 3 Salt and freshly ground black pepper 1/4 cup (1/2 stick) butter, melted 1/4 cup packed brown sugar Juice of 2 oranges (about 1/2 cup), divided Zest of 1 orange, minced 1 (16-ounce) container ricotta cheese 1 teaspoon ground cinnamon 1/2 tablespoon chopped sage Directions 1. Preheat oven to 375°F. Season squash slices with salt and pepper and place them on 2 large baking sheets. 2. Whisk together butter, brown sugar and 1/4 cup orange juice. Brush acorn squash with butter mixture, flip, and brush second side. Roast in the oven for 30 to 35 minutes, brushing with remaining butter mixture. Acorn squash is done when it is tender and lightly browned. 3. Meanwhile, puree remaining orange juice, zest, ricotta, cinnamon and sage in a food processor or blender. Transfer to a saucepan over medium low heat and cook, stirring occasionally, until warm. Season with salt and pepper to taste. 4. To serve, arrange squash on a serving platter and spoon ricotta sauce overtop.
Chiffonade-Cut Brussels Sprouts with Brown Butter SERVES: 4-6 1 to 2 pounds Brussels sprouts, wilted or blemished outer leaves removed 2 tablespoons butter Olive oil, as necessary Kosher salt or sea salt and coarse black pepper Directions 1. Wash Brussels sprouts and spin or pat dry. Cut in half and place cut-side down on chopping board. Starting opposite the stem end, cut chiffonadestyle into thin ribbons. Separate layers with your fingers and put in a bowl until you've finished cutting all the sprouts. 2. When the sprouts are cut, heat a large heavy-bottomed sauté pan or electric skillet to medium high and melt butter. Spread butter around the pan and allow to cook until it just starts to brown. (It should be just golden.) 3. Spread shredded Brussels sprouts out over melted butter and let cook for a minute without stirring. When the edges begin to brown, turn with spatula. If the sprouts appear dry, drizzle with olive oil. Keep turning periodically, stirring so the Brussels sprouts don't burn, but don't stir-fry — they benefit from some extended contact with the pan. 4. When sprouts appear limp and are tender, sprinkle with coarse salt and pepper to taste. Place Brussels sprouts in serving bowl and serve hot.
sides Lemon Parmesan Brussels Sprouts SERVES: 8 tablespoons olive oil, divided 3 ounces pancetta, chopped 2 1/2 cup chopped pecans 1 clove garlic, minced Salt and freshly ground black pepper pounds baby Brussels sprouts, trimmed 2 Juice and grated zest 1 lemon Freshly grated Parmesan cheese Directions 1. Set a stock pot of salted water over high heat to bring to a boil. Fill a large bowl with ice water. 2. In a large deep skillet, heat 1 tablespoon olive oil over medium heat. Add pancetta and cook, stirring often, for 3 minutes. Add pecans and cook, stirring often, until lightly toasted. Add garlic and cook, stirring often, for 1 minute. Season with salt and pepper. Transfer pancetta mixture to a plate and set aside. 3. When water in the stock pot comes to a boil, add Brussels sprouts and cook for 5 minutes or until tender. Quickly transfer Brussels sprouts to the bowl of ice water. Drain Brussels sprouts and pat dry with paper towels. Set aside. 4. Heat remaining 2-1/2 tablespoons oil in the deep skillet over medium high heat. Add Brussels sprouts and cook, stirring occasionally, until lightly browned. 5. Add pancetta mixture, lemon juice and grated zest, stirring to combine. Season with salt and pepper. Cook, stirring, for 1 more minute then transfer to a serving bowl. Sprinkle with Parmesan, toss to coat, and serve warm.
• Choose firm compact sprouts that are bright green in color. • Old sprouts also have a strong, cabbage-like odor. • Select sprouts that are similar in size to allow for even cooking. • Do not wash or trim sprouts before storing them, but yellow or wilted outer leaves may be remove. • Fresh sprouts will keep for 3–5 days. • When trimming stems, be careful not to trim stems flush with the bottoms, or the outer leaves will fall off during cooking. • Cut a shallow "x" in the base with a small, sharp knife. This will allow the heat to penetrate the solid core so that it cooks as quickly as the leaves.
Mashed Orange Cranberry Sweet Potatoes SERVES: 8 4 6 1/2 1/2
pounds sweet potatoes, each cut in half tablespoons (3/4 stick) unsalted butter, melted cup half and half at room temperature Zest of 1 orange, minced cup dried cranberries, minced Salt and freshly ground black pepper to taste
Directions 1. Preheat oven to 400°F. Place sweet potatoes in a baking dish in one layer, cut side up. Brush with a little butter and cover dish tightly with foil. Cook for 45 minutes or until potatoes are very tender. 2. Scoop sweet potato flesh into a large bowl. Add remaining butter, half and half, orange zest, and cranberries. Mash with a potato masher. Season with salt and pepper. Serve warm.
GREAT FOR KIDS!
This nutrient rich side dish is perfect for kiddie chefs. They can easily help mash the sweet potatos, and the bright colors are appealing to picky eaters, too!
sides Candied Yams SERVES: 4-6 6 medium-size (about 2 lbs.) yams or sweet potatoes 1/3 cup butter or margarine 1/3 cup firmly packed brown sugar 1/4 tsp salt Directions 1. Wash and scrub the yams with a vegetable brush. Fill a pot with enough water to cover the yams and bring to a boil. Add salt to the pot, then add the yams and cover. Cook 30 to 35 minutes, or until tender when pierced with a fork. Drain potatoes and peel; set aside. 2. Melt butter in skillet over medium heat, then blend in brown sugar and salt. Bring mixture to a boil. Add potatoes. Cook over medium heat, turning potatoes several times, about 20 min., or until potatoes are well glazed and thoroughly heated.
SWEET POTATO SMARTS
TIP: Save a pot! Your oven is already running so after you boil the yams, peel and slice them, layer them in an oven safe baking dish and top with the butter and brown sugar mixture. Bake for 15 to 20 minutes at 350ºF.
You say yam, I say sweet potato, right? In fact, the two are not at all related and aren’t necessarily interchangeable.
YAMS: The yam is a popular vegetable in Latin SWEET POTATOES: Popular in the American South, sweet potatoes are yellow or orange tubers with ends that taper to a point. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh. It is not sweet and has a dry, crumbly texture similar to a white baking potato. If you’re swapping yams for sweeties, go for the darker skinned variety of sweet potato which has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.
American and Caribbean markets. It is generally sweeter than the sweet potato, so if you’re using yams instead, be cautious of overly sweet toppings and sauces. It has a brown or black skin. Whichever one you pick, do not peel before boiling. The peel provides a barrier that prevents over absorption of moisture which can significantly reduce the Vitamin C, B and minerals present in the yam. The color may also be affected. Baking is great alternative to boiling.
Curry-Roasted Cauliflower with Red Onions SERVES: 6 1 head fresh cauliflower, broken into bite-sized florets and well rinsed 1 medium red onion, halved and sliced teaspoon ground cumin 1 1 tablespoon curry powder teaspoon paprika 1 1/2 teaspoon freshly ground black pepper 1/3 cup plus 2 tablespoons olive oil 1/4 cup red wine vinegar 1 1/2 teaspoons coarse salt (kosher or sea salt work well) Directions 1. Preheat oven to 425°F. Place cauliflower florets and onion slices in a large mixing bowl. In a separate bowl, combine cumin, curry powder, paprika, pepper, oil, and vinegar. Whisk until all ingredients are well blended. Reserve 2 tablespoons of this mixture and pour the rest over the vegetables. Toss to coat. 2. Line a baking sheet with foil and spray with nonstick cooking spray or brush with oil. Pour vegetables out onto sheet and arrange in a single layer. Sprinkle with coarse salt. Roast vegetables until fork-tender, about 25 to 30 minutes, turning with a spatula about halfway through. 3. Remove vegetables from oven and let stand for 5 minutes on baking sheet. Place in serving bowl and drizzle with reserved dressing. Toss again and serve hot or at room temperature
main dishes IT’S WHAT WE WAIT ALL YEAR FOR, IT'S THE MAIN EVENT AT MOST THANKSGIVING TABLES, IT’S THE DISH AROUND WHICH ALL OTHER SIDES ARE PLANNED — IT’S THE TURKEY. If your crowd loves this traditional bird, give them a little something extra by trying a new glaze or rub this year like our spicy citrus roasted turkey with its sweet, spicy kick and mild heat. Looking for something a little less traditional? Consider serving lamb or ham this year. Our mint pesto stuffed leg of lamb has a delicate, minty flavor that's still light enough to pair well with more traditional side dishes. Planning a vegetarian alternative for your Thanksgiving menu this year? There’s no need to skip the main dish all together. Consider a tasty and filling dish like pumpkin tamales, shepherd’s pie or Greek spanokopita. Meat-eaters will love the variety, too!
Vegetarian Pumpkin Tamales You will need 18 to 20 corn husks for this recipe. Soak corn husks in water while you are preparing the recipe. SERVES: 8 Ingredients for masa dough: 2 cups diced sugar pumpkin 3 cups vegetable broth 1/2 cup chopped red onion 1 tablespoon canned chipotle in adobo sauce, minced 2 cloves garlic, minced 2 teaspoons salt 1 teaspoon ground cumin 1/2 teaspoon ground coriander 3 cups masa harina 1 cup olive oil
Ingredients for pumpkin filling: 2 tablespoons olive oil 1/2 cup chopped green onions (green and white parts) 3 cloves garlic, minced 2 tablespoons canned chipotle in adobo sauce, minced 1 teaspoon salt 1/2 cup green olives, finely chopped 1/2 cup finely chopped dried plums 1/4 cup capers, drained 1 cup vegetable broth 1 tablespoon grated lemon or orange zest 1/2 cup chopped fresh cilantro 18 to 20 corn husks, soaked in water
Directions 1. Place corn husks in For the masa dough, place pumpkin, broth, onions, chipotle, garlic, salt, cumin and coriander in a medium-sized pot over medium heat. Bring to a simmer, stirring occasionally, and cook until pumpkin is tender, about 15 minutes. 2. Using a slotted spoon, divide pumpkin among two large bowls, setting one bowl aside for the filling. Reserve the seasoned broth. Add masa harina to pumpkin and mix it in with a fork. Slowly pour the broth over the pumpkin masa mixture and mix until smooth. Slowly stir in oil, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside. 3. For the filling, heat the oil in a large skillet over medium heat. Add green onion, garlic, chipotle, salt, green olives, dried plums, capers, and cook, stirring occasionally, for 1 to 2 minutes. 4. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in SUBSTITUTION cilantro, remove from heat. TIP: 5. Drain corn husks. To make ties for the tamales, cut 2 corn husks into 24-inch lengths about 1/2-inch wide. You can substitute Place about a 1/4 cup masa dough in the center of each husk, leaving enough corn husk free to enclose tamale. canned pumpkin for 6. Spoon 2 to 3 tablespoons of pumpkin filling on top of the dough. Cover with 2 to 3 tablespoons more of dough. the diced sugar Wrap the husks around the filling and twist the ends, securing with ties. pumpkin. 7. Set a 10-inch steamer basket in a stock pot filled with 3 to 4 inches of water. Set over medium-high heat and bring to a low boil. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving.
main dishes Spanokopita This traditional Greek spinach and cheese pie is a great main course for vegetarian meals. It's also perfect for a filling breakfast that will hold hungry guests over until Thanksgiving dinner is served. SERVES: 8 2 1/2 1/2 2 1 1/2
pounds fresh spinach leaves cup chopped fresh parsley cup chopped fresh dill cups finely chopped green onions tsp. fine sea salt
1/4 3 1/4 1/2 14 3/4
cup extra-virgin olive oil cups chopped onion tsp. coarse ground black pepper lb. feta cheese, crumbled filo leaves cup butter
Directions 1. Wash and clean the spinach. Discard the stems. Drain and cut the leaves into shreds. 2. Combine the spinach, parsley, dill, green onions and grey sea salt in a bowl. Let stand for 15 minutes, then press out all of the liquid. 3. Heat the extra virgin olive oil in a skillet and sauté the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and sauté for a few more minutes. Add the feta cheese and black pepper. 4. Place each of 7 filo leaves in a buttered 10" x 17" x 2" baking pan, brushing each leaf with melted butter. Add the spinach mixture from step 3, spread into a thick layer, then add remaining filo leaves, again brushing each leaf with melted butter. Cut into 3-inch pieces with a sharp knife. 5. Bake at 375°F for 30 minutes or until golden brown.
Cut this into smaller squares before baking and you've got a tasty finger food to satisfy pre-dinner munchies.
Curried Lentil Stew This is a protein-packed meatless main dish, sure to please vegetarians and omnivores alike. If you prefer a meatier meal, though, you can add a couple of cups of diced ham or kielbasa. SERVES: 8-10 4 3 1 2 7 1 3 1 8
Olive oil carrots, peeled and finely chopped ribs celery, finely chopped medium onion, finely diced cloves garlic, minced tablespoons curry powder cups water pound dried lentils, rinsed and picked over teaspoons vegetable bouillon cup tomato puree or 1 (14.5-ounce) can crushed tomatoes ounces frozen cut-leaf spinach (no need to thaw) Kosher salt and coarsely ground black pepper to taste
Directions 1. Drizzle a few tablespoons of olive oil into a Dutch oven or stockpot and heat over medium-high heat. When the oil is hot, add chopped carrots, celery, and onion to make a mirepoix. Sauté until the vegetables are just beginning to get tender. Add garlic and sprinkle the curry powder over the vegetables. Continue to sauté, stirring, for another 2 to 3 minutes. 2. Add 1 cup of water to the pot to deglaze, scraping up the browned
bits at the bottom. Then stir in the remaining water, the lentils, and the bouillon. Place a cover on the pot at an angle so that steam can escape, and bring to a boil. Once the stew comes to a boil, stir, reduce heat, and simmer for about 30 minutes, stirring occasionally. 3. Check the lentils for tenderness at about 30 minutes. When they are fairly tender, stir in the tomato puree and the spinach. Let simmer until the desired texture and consistency are reached. Taste for seasoning and adjust salt and pepper as necessary. |
Vegetarian Shepherd’s Pie This hearty dish is a fantastic alternative for vegetarians at holiday time. Instead of the traditional lamb, this shepherd's pie is chock-full of veggies.
SERVES 6 AS MAIN DISH 2 1/2 1 1/2 1/2 1 6
tablespoons olive oil cloves garlic, minced cup onion, minced large tomato, chopped cups mixed vegetables, finely chopped
cup vegetable stock teaspoon soy sauce black pepper 2 1/2 cups mashed potatoes sesame seeds for garnish 1 1
Directions 1. Heat 2 tablespoons oil over medium heat, add garlic and sauté for 2 to 3 minutes. 2. Add onion and continue cooking until soft (approximately 5 minutes). Add tomato and cook for two additional minutes, stirring often. 3. If you need to make the mashed potatoes, start now. 4. Add stock and vegetables to tomato mixture and bring to boil. Cover and reduce to low heat. 5. Cook for 8 to 10 minutes until vegetables are tender but not soggy. 6. Add soy sauce and pepper, taste and adjust seasonings as necessary. 7. Preheat oven to 350°F. 8. Use remaining oil to grease pie plate. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish with sesame seeds. 9. Bake approximately 30 minutes until bubbly. Serve hot.
Delicious veggies to consider: • Bell peppers • Broccoli • Carrots • Cauliflower • Celery • Corn • Green beans • Mushrooms • Peas • Spinach • Summer squash • Zucchini You can also consider adding lentils, quinoa or even pre-cooked tofu to make this dish even more substantial.
Florentine Stuffed Shells with Pesto Mornay Sauce SERVES: 5-7 jumbo pasta shells 14- to 16-ounce package cut-leaf spinach, cooked and all liquid pressed out 2 cups ricotta cheese 2 cups shredded mozzarella cheese large egg, beaten 1 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese, divided Salt and pepper to taste
Pesto Mornay Sauce: tablespoons butter 2 tablespoons all-purpose 2 flour 2 cups whole milk 1/2 cup freshly grated Parmesan cheese 1/4 cup pesto, homemade or store-bought
Directions 1. Cook pasta shells in boiling salted water, according to package directions. Drain and rinse in cold water; set aside. 2. In large mixing bowl, combine cooked, drained spinach, ricotta cheese, mozzarella cheese, beaten egg, 1/4 cup Parmesan cheese, and salt and pepper to taste. 3. In medium heavy-bottomed saucepan, melt butter over medium heat. Add flour, whisking till completely incorporated. Let flour cook, whisking, for about 2 minutes, until the bottom of the bottom is just golden. Add milk in a thin stream, whisking constantly. Cook, stirring, until mixture is thickened. Stir in Parmesan cheese, cooking for 1 minute more, to melt. Stir in pesto sauce, taste for seasonings and adjust, and remove from heat. 4. Preheat oven to 350°F. Using a large spoon, fill the cooked pasta shells with the spinach mixture. Spread about 1/2 cup of Pesto Mornay Sauce over the bottom of a greased 13 x 9-inch baking pan and arrange the filled shells tightly in rows, open sides up. Pour remaining sauce over shells and sprinkle with remaining 2 tablespoons of Parmesan cheese. 5. Bake at 350°F for 30 minutes, or until sauce is bubbling and cheese is melted. Remove from oven and let stand 10 minutes before serving.
Pierogies with Frizzled Ham and Caramelized Onions This recipe builds on a product you can find in your grocer’s freezer case. Caramelizing the onions, as opposed to simply sautéing them, brings out their sweetness and gives them a luscious, silky texture, making them the perfect foil for the salty ham. SERVES: 3-4 1 3 1 1 1/4 1
package (12 pieces) frozen pierogies tablespoons butter, divided, plus additional to toss with pierogies medium yellow onion, peeled and thinly sliced teaspoon brown sugar teaspoon dry mustard (10-ounce) package sliced Black Forest–style ham, cut into thin strips Freshly ground black pepper to taste Sour cream to garnish
Directions 1. Bring a pot of salted water to a boil and cook pierogies according to directions on package. Drain, toss gently with a little butter, and keep warm until ready to serve. 2. Meanwhile, melt 2 tablespoons butter in a medium heavy-bottomed skillet. Lay onion slices over melted butter and let cook over mediumlow heat until translucent and deep amber colored, stirring occasionally. Sprinkle with brown sugar and dry mustard and stir, continuing to cook until the onions are fully caramelized. This will take approximately 35 to 45 minutes. 3. When the onions are done, remove them from pan. Melt remaining tablespoon butter in same pan and sauté ham strips until lightly browned. Add onions back to pan to warm, then remove from heat. 4. Arrange pierogies on plates and spoon caramelized onions and ham overtop; sprinkle with freshly ground black pepper. Serve with sour cream to garnish. |
Honey Cinnamon Glazed Turkey SERVES: 8-10 1 (10-pound) turkey, thawed, neck and giblets removed Salt and freshly ground black pepper 3/4 cup (1-1/2 sticks) butter at room temperature, divided 3/4 cup vegetable oil 1 1/2 cups orange juice 1/2 cup honey tablespoons ground cinnamon 2 2 1/4 cups chicken broth tablespoons all-purpose flour 3 Directions 1. Preheat oven to 425째F. Rinse turkey inside and out. Pat dry and season the cavity with salt and pepper. Tie drumsticks together and place in a shallow roasting pan on a rack. Rub 6 tablespoons of the butter on the outside of the turkey and season with salt and pepper. 2. Cover turkey with foil and roast in the oven for 30 minutes. Meanwhile, combine remaining butter and the oil in a small saucepan over medium heat. Stir in orange juice, honey, and cinnamon and bring to a simmer, stirring to dissolve honey. Remove from heat and place a large piece of cheesecloth in pan to soak. 3. Reduce oven temperature to 325째F. Remove foil from turkey and drape cheesecloth over turkey. Cover again with foil and roast for 1 hour. Remove foil and baste with orange glaze. 4. Continue to roast, covered with foil, for 1-1/4 hours, basting occasionally. Remove foil, baste, and roast for 30 minutes or until a meat thermometer reaches 180 degrees F. when inserted in the thigh. 5. Remove cheesecloth and let turkey sit for 15 minutes to allow juices to redistribute before carving.
main dishes Meat Turnovers (Empanadas) These golden-brown pick-em-up pastries are loaded with beef, chicken, or turkey — whatever you’d like to stuff them with. MAKES 6 TURNOVERS 3 cups all-purpose flour 1 teaspoon salt 1 1/2 cups shortening egg 1 1 tablespoon white vinegar 5 tablespoons ice water Filling of your choice (Try ground beef, chicken, or turkey sautéed until no pink remains, mixed with salt, pepper, minced garlic, chili powder, chopped green and black olives, a couple of ounces of cream cheese to moisten, etc.) Directions 1. Combine flour and salt and cut in shortening until the mixture forms crumbs. 2. In a small bowl, beat egg, vinegar, and ice water together with a fork. Pour the egg mixture over the flour mixture and stir with a fork until the dough comes together. 3. To make the meat turnovers, roll baseball-sized balls of dough out on a floured surface and cut out circles using a saucer or dessert plate as a template. Place on a greased baking sheet. 4. Wet rim of dough round with water, place a spoonful of filling in center of bottom half, and fold in half. Just press the edges together, then crimp with a fork. 5. Poke two sets of holes in the top with a fork to let the steam escape, brush them with a bit of beaten egg, sprinkle with chili powder if desired, and bake at 400°F until golden brown.
Mint Feta Pesto Stuffed Leg of Lamb SERVES: 6-8 1 (4-pound) boneless leg of lamb, trimmed of excess fat Salt and freshly ground black pepper to taste 4 ounces fresh mint 2 cloves of garlic, crushed 1/3 cup toasted walnuts 3/4 cup crumbled feta 1/4 cup olive oil Directions 1. Preheat oven to 450°F. Lay lamb flat and use a sharp knife to butterfly lamb into a 2-inch thick rectangle (you can also have your butcher debone and butterfly a leg of lamb for you). Cut away extra fat and sinew. Season with a little salt and pepper all over and set aside. 2. To make the mint pesto, combine mint, garlic, walnuts and feta in a food processor. Pulse to roughly chop. With motor running, slowly drizzle in olive oil. Taste and season with salt and pepper. 3. Spread mint pesto on top of lamb, leaving a 1/2-inch border around all the edges. Roll lamb crosswise, ending with the seam side down. Tie kitchen twine around roll at 1- to 2-inch intervals crosswise and once lengthwise to secure. 4. Place lamb seam-side down in a roasting pan and roast uncovered for 30 minutes. Decrease temperature to 350°F and bake for 1 to 1-1/2 hours or until a meat thermometer inserted in the center reads 130 to 140°F. 5. Remove from oven and tent with foil. Let rest for 15 minutes. Use a sharp knife to slice crosswise and serve.
main dishes Roasted Stuffed Turkey Breast SERVES: 6 (6-pound) whole bone-in breast of turkey, thawed, 1 rinsed inside and out, patted dry Olive oil Salt and freshly ground black pepper 1/4 cup butter cup chopped celery 1 1 cup chopped red onion 2 garlic cloves, minced 6 cups whole grain bread, cut into 1-inch squares, toasted 1 cup chopped red or green apple Juice and zest of a lemon 3/4 cup dried cherries 1/2 cup coarsely chopped toasted walnuts 1 tablespoon dried oregano 1-1/2 tablespoons chopped fresh rosemary 2 cups low-sodium chicken broth Directions 1. Preheat oven to 325째F. Place turkey breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Brush skin with oil. Season cavity and outside of turkey breast with salt and pepper. 2. In a medium-sized skillet over medium heat, heat 2 tablespoons of oil. Add celery and onion and cook, stirring often, until onion is translucent. Add garlic and cook, stirring, for 1 minute. Transfer to a large mixing bowl. 3. Add bread, apple, lemon juice and zest, cherries, walnuts, oregano, and rosemary, tossing to combine. Season with salt and pepper and stir in chicken broth, mixing until stuffing is moistened. 4. Fill turkey breast with stuffing. If there is any stuffing leftover, place in a baking dish, cover, and heat in the oven for the last 30 minutes of cooking time for the turkey. 5. Place turkey in the oven and roast for 3 hours or until a meat thermometer inserted in the leg reads 170째F. The center of the stuffing should be 165째F. Remove from oven and let sit for 15 minutes to allow the juices to redistribute before carving.
Turkey Breast Quesadillas Make these tasty and satisfying quesadillas with leftover turkey or chicken, or pick up some sliced turkey breast at the deli to turn this meal out in minutes. SERVES: 4 (8-inch) flour tortillas 8 1 (8-ounce) package cream cheese 2 cups cubed or sliced cooked turkey breast 2 green onions, chopped 1/3 cup sliced black olives 4 ounces cheddar cheese, shredded Directions 1. Lay a tortilla on a clean work surface. Spread with 2 ounces cream cheese, then sprinkle with cubed cooked turkey breast, one quarter of the sliced green onions, and one quarter of the sliced olives; scatter 1 ounce of the shredded cheddar over. Top with another tortilla. Set aside and repeat with remaining ingredients. 2. Preheat a large skillet or griddle to medium-high. Spray with nonstick pan spray. Carefully place one quesadilla in skillet. Cook until bottom is golden brown and nicely toasted; flip with a wide spatula and cook the other side. Keep each quesadilla warm in a low (170째F) oven on a baking sheet until all are complete. Cut each quesadilla into 6 wedges and serve with sour cream and salsa for dipping.
Spicy Citrus Roasted Turkey SERVES: 8-10 1 3 2 3 1
(8-pound) turkey, neck and giblets removed oranges onions cloves garlic, crushed teaspoon ground cinnamon
1 1 1 1/2 2 1/4
teaspoon ground cloves teaspoon freshly ground black pepper teaspoon salt teaspoon cayenne tablespoons rosemary, chopped cup olive oil plus extra for rubbing
Directions 1. Preheat oven to 425째F. Rinse turkey inside and out and pat dry. Place in a roasting pan on a rack. 2. Using a sharp knife, peel and segment 2 oranges. Cut the third orange into eighths and set aside. Cut onions into eighths and set 1 onion aside. 3. In a food processor, combine segmented oranges, remaining onion, garlic, spices, rosemary and oil. Pulse to form a paste. 4. Stuff the reserved orange and onion wedges into the cavity of the turkey. Run your fingers in between the skin and flesh of the turkey breast, separating the skin around the breast and legs. Using your fingers, generously rub the paste underneath the skin against the turkey flesh. 5. Tie drumsticks together and rub turkey all over with olive oil and season with salt and pepper. Cover with foil and roast for 25 minutes. 6. Lower oven temperature to 350째F and roast for 2-1/2 hours. Uncover and roast for another 30 minutes or until a meat thermometer reads 180째F when inserted in the leg and 170째F when inserted in the breast. 7. Remove from oven and let sit for 15 minutes to allow the juices to redistribute. Carve and serve.
desserts WE THINK THESE TRADITIONAL AND DELECTABLE DESSERTS REALLY TAKE THE CAKE FOR THANKSGIVING. If your family likes a traditional pumpkin dessert, consider jazzing it up a bit this year and making an easy pumpkin trifle or a pumpkin pie cheesecake. For large groups, consider making our caramel apple cookies — it makes a huge batch that can be divided and sent home with guests as a post Thanksgiving treat, and kids will love decorating the cookies with you.
desserts Apple-Frangipane Galette If you’re looking for an apple pie that steps outside of tradition this year, try this version. As a bonus, the free-form shape of the galette is even easier than the fussier standard pie format. You can use any baking apple that holds its shape well. Pink Pearl apples have a gorgeous rosy color but are tough to find. The lovely almond flavor of the Frangipane also pairs well with peach and pear, so feel free to experiment with those fruits too! SERVES: 8 1 1 3–4 1 2 2 2
recipe pastry dough for single-crust pie recipe Frangipane (follows) medium apples, peeled , cored, and thinly sliced tablespoon fresh lemon juice tablespoons sugar mixed with 1/2 teaspoon cinnamon tablespoons mild honey, warmed (optional) tablespoons very cold butter, cut into small pieces Milk or cream for basting dough Turbinado sugar for sprinkling
Frangipane: 1/2 cup blanched almonds (whole or slivered) 1/4 cup white sugar Pinch sea salt 1 large egg 1/2 teaspoon almond extract 1/4 teaspoon ground vanilla bean or 1/4 teaspoon pure vanilla extract 3 tablespoons (1.5 oz) butter, at room temperature
Directions 1. Roll dough out into an 11-inch circle between two sheets of baking parchment or plastic wrap. Refrigerate at least 15 minutes or until ready to use. 2. Prepare the Frangipane. Combine the almonds, sugar and salt in a food processor and pulse until the mixture resembles fine meal. Add egg, almond extract and vanilla bean or extract and pulse to mix. Add butter gradually, pulsing to incorporate. Use a spatula to scrape down the bowl of the food processor and pulse again to mix thoroughly. Refrigerate Frangipane until ready to use. 3. Preheat oven to 400°F. Remove pastry from refrigerator and place on parchment-lined baking sheet. Place apple slices in a large mixing bowl and sprinkle with lemon juice, tossing to combine. Sprinkle cinnamon sugar over and toss again. 4. Remove Frangipane from refrigerator and, using a small offset spatula, spread a 1/4-inch layer over pastry, starting in the center and moving to the edge, leaving a 2-inch margin around the crust. Arrange the apple slices in concentric rings, beginning at the outer edge of the Frangipane and overlapping the slices slightly. Use all the apple slices; it’s okay to make a double layer. 5. Fold the edges of the pastry up over the outer edge of the apples, gathering it into pleats as you go. Shape it gently with your hands to maintain a circular shape. Brush the apple slices with warm honey (if using), dot with butter, and sprinkle with turbinado sugar. Brush rim of pastry crust with milk or cream and sprinkle with turbinado sugar. Place in preheated oven and bake for 30 minutes, or until crust is golden and apples are tender when pierced with the tip of a paring knife. 6. Let cool before slicing, and store leftovers in the refrigerator.
STORING APPLES At holiday time, you may be cooking often with apples. To avoid spoilage, be sure to store your apples in a cool location. The refrigerator is definitely better than the countertop. If one apple is rotten or bruised, it will give off gas that will cause the whole bunch to spoil. Inspect your apples carefully. Then wrap each apple individually in 1/4 sheets of newspaper. Place them in a paper sack in your fruit/vegetable drawer of the refrigerator, where they can last for several weeks.
Indian Pudding with Cinnamon Cream Thanksgiving desserts don’t get more traditional than Indian Pudding. While pumpkin pie is often pictured at that first goodwill feast, it’s more likely that the Plymouth pilgrims and Native Americans enjoyed this homespun cornmeal-andmolasses dish instead. Try it . . . it may just become your new Thanksgiving tradition! SERVES: 10 5 cups milk 1 cup light cream or half-and-half 1 stick (4 oz) butter 1/2 cup finely ground cornmeal 1/4 cup all-purpose flour 1 teaspoon sea salt 1/2 cup molasses 3 large eggs, beaten 1/3 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger Cinnamon Cream to garnish (recipe follows) Directions 1. Preheat oven to 250°F. Bring the milk, cream and butter to the scalding point in a large heavy-bottomed saucepan over medium heat. 2. In a medium mixing bowl, combine cornmeal, flour and salt. Stir in molasses. Pour approximately 1 cup of the scalded milk in a thin stream into the cornmeal mixture, whisking constantly. When combined, pour the cornmeal mixture into the pot with the remaining scalded milk, stirring constantly. Cook over medium heat until thickened. 3. Whisk the eggs with the sugar until incorporated. Slowly add about 1 cup of the hot cornmeal mixture in a thin stream into the beaten eggs, whisking constantly. Then add the egg mixture to the remaining cornmeal mixture, stirring. Add cinnamon, nutmeg, and ginger and stir to fully incorporate spices. 4. Grease a 3-quart casserole dish and pour hot cornmeal custard mixture into dish. Bake at 250°F for approximately 2 hours, until the top is browned and the pudding jiggles only slightly when the dish is gently shaken. Let cool on a rack for about 1 hour. 5. Serve the pudding warm, not hot, with Cinnamon Cream. Refrigerate leftovers. For Cinnamon Cream: Whip 1 cup heavy whipping cream with 2 heaping tablespoons confectioners’ sugar and 1/2 teaspoon ground cinnamon until it reaches soft peaks. Serve with Indian Pudding; refrigerate leftovers.
Apple Cranberry Crisp Try this recipe for apple crisp with a holiday twist – cranberries! This delicious treat is sure to please adults and kids of all ages. Serve this yummy dessert with vanilla ice cream. SERVES: 8 3 cups chopped tart apples cups cranberries 2 1 cup white sugar 1/2 cup brown sugar 1 cup quick oats 1/4 cup chopped walnuts 1 stick of butter Directions 1. Preheat oven to 325°F. Chop apples and spread them, along with cranberries, in the bottom of a greased 2-quart casserole dish. 2. Add white and brown sugars, oats and chopped nuts over the apples and cranberries. 3. Slice the softened butter into small pieces. Top mixture evenly with butter pieces.Bake for 60 minutes. 4. Serve warm with vanilla ice cream. Sprinkle with cinnamon if desired. Sherril Steele-Carlin
desserts â?‹ Pecan pie is a holiday favorite! This Thanksgiving, give your pecan pie a little twist with the yummy addition of chocolate chips. This recipe for Chocolate Pecan Pie is one that your whole family will love.
Chocolate Pecan Pie SERVES: 8 Pie Crust: 1 cup all purpose flour 6 tablespoons butter, chilled 1 tablespoon sugar 1 teaspoon salt 2 tablespoons ice water
Pie Filling: 4 ounces semisweet chocolate chips 2 tablespoons unsalted butter 1/2 cup brown sugar 3 large eggs 3/4 cup light corn syrup 1 1/2 cups pecans, toasted dash of salt
Pie Crust: 1. Combine flour, butter, sugar and salt in a large mixing bowl. Process until mixture becomes coarse crumbs. 2. Add 2 tablespoons ice water into mixture. Process just until moist clumps form. 3. Gather dough into ball. Flatten and wrap dough in plastic wrap. 4. Refrigerate 30 minutes to 1 hour. 5. Preheat oven to 325Â°F. 6. Roll out chilled dough on floured surface into 12-inch circle. Transfer to glass pie dish. 7. Flatten and crimp edges.
Pie Filling: 1. Stir chocolate and butter in pan over low heat until melted. Let cool slightly. 2. Mix brown sugar, eggs and salt in large bowl with a fork to blend. 3. Whisk in corn syrup and chocolate. 4. Sprinkle pecans over unbaked crust. 5. Pour filling over pecans. 6. Bake until crust is golden and filling becomes puffed, about 1 hour. 7. Cool pie completely before serving.
Pumpkiny Rice Pudding SERVES: 6 3 cups cooked jasmine rice 2 1/2 cups milk 3/4 cup pumpkin puree, (not pumpkin pie filling) 1/2 cup granulated sugar 1/4 cup brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon kosher salt 1 cinnamon stick 1 vanilla bean
Directions In a heavy saucepan, add cooked rice, milk, pumpkin, sugar, brown sugar, cinnamon, salt and cinnamon stick. Heat over medium low heat, stirring occasionally. Split vanilla bean, scrape out seeds, and add to the rice mixture, stirring occasionally. Let mixture simmer for 15 to 20 minutes or until it becomes thick and creamy. Discard vanilla bean.
Upside-Down Ginger-Pecan Peach Pie For a unique dessert instead of pumpkin or apple pie, try this recipe for upside-down peach pie! SERVES: 8 1 cup flour 1/4 cup powdered sugar 1/4 cup chopped pecans, toasted tablespoon minced crystallized ginger 2 1 1/2 teaspoon cinnamon, divided
1/2 1 4 8
cup plus 2 tablespoons softened butter, divided tablespoon brown sugar California peaches, pitted and cut into 8 slices each small scoops vanilla bean ice cream (optional)
Directions 1. Preheat oven to 325째F and lightly butter a loaf pan. 2. Stir together flour, powdered sugar, pecans, crystallized ginger and 1 teaspoon cinnamon. Add in 1/2 cup butter and mix well to form a soft dough. 3 .Press into the bottom of prepared pan and bake for 25 minutes. 4. Set aside to cool, then break into a rough crumble, leaving some larger and smaller pieces. 5. Melt remaining butter and cinnamon with brown sugar in a large bowl in the microwave. 6. Toss fruit in butter mixture then grill over high heat for about 1 to 2 minutes on each side to lightly brown. Remove from grill. 7. Place ice cream in bowls and top with warm fruit and sprinkle with crumbled shortbread. Courtesy of California Tree Fruit Agreement SHEKNOWS THANKSGIVING
desserts Caramel Apple Cookies These tender, moist cookies are filled with the fragrance of fall. Use any baking apple you prefer — Ginger Gold is an early-ripening allpurpose apple with great flavor. The frosting makes this cookie, so don’t skimp! MAKES 60 2 1 2 1 1/2 1 1 2 1/2 1/2 1 2
cups all-purpose flour cup whole wheat flour teaspoons cinnamon teaspoon baking soda1/2 teaspoon baking powder teaspoon sea salt cup white sugar cup light brown sugar large eggs, beaten cup vegetable oil teaspoon pure vanilla extract cup walnuts or pecans, chopped (optional) cups chopped baking apples (peeled and cored)
Caramel Butter Icing: 1 cup packed light brown sugar 1 stick (4 oz) butter 1/4 cup milk, cream, or half-and-half 1 teaspoon pure vanilla extract 1 1/2 to 2 cups confectioners’ sugar
Directions 1. Preheat oven to 350°F. In a medium mixing bowl, whisk together flours, cinnamon, baking soda, baking powder and sea salt. Combine sugars, eggs, oil and vanilla in large mixing bowl. Stir in nuts and fold in chopped apples. Add flour mixture to oil mixture, folding well to incorporate all ingredients completely. 2. Using a #40 scoop or two tablespoons, scoop dough out onto a parchment-lined cookie sheet, leaving about 2 inches around each mound. Bake for 11 to 13 minutes, until the cookies are golden brown and centers appear dry. Let cool on pan for 2 minutes before removing to rack. Let cool completely before frosting. 3. For Caramel Butter Icing: Combine brown sugar, butter, and milk or cream in a small, heavy-bottomed saucepan over medium heat. Bring to a boil and let cook for 2 minutes or until thickened and bubbly. Remove pan from heat and stir in vanilla. Let cool until the caramel is just slightly warm. Beat in confectioners’ sugar 1/2 cup at a time until desired consistency is reached. Frost cookies. If icing hardens too quickly, place over low temperature on stove (or in microwave for a few seconds) until it softens. If desired, add sprinkles or decorations immediately after frosting as this icing sets quickly.
Lemon Bread with Lemony Glaze SERVES: 10-12 1/2 cup butter cup sugar 1 the zest of 2 lemons 2 eggs 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk tablespoons lemon juice 2 Glaze: the juice of two lemons 1/2 cup powdered sugar
Directions 1. Preheat oven to 325°F. Grease and flour a loaf pan. In a large bowl cream together butter and sugar. Add lemon rind and eggs, and mix well. 2. Add dry ingredients, alternating with milk and lemon juice. Spoon batter into prepared loaf pan. Bake for one hour. Cool 10 minutes in pan. 3. Remove from pan. For the glaze: Mix together the juice of 2 lemons plus the 1/2 cup sugar and pour over loaf. You can serve warm or cold.
Kid-approved! This is a great kid-friendly dessert, because kids can eat a slice of the bread without utensils, and that helps on cleanup after dinner is done! Just wrap the slice in a paper towel or paper napkin and let them eat it on the run.
Pumpkin Pie Cheesecake Looking for the perfect Thanksgiving dessert? Why not try something a little different this year with pumpkin cheesecake pie? This Thanksgiving dessert is easy to make and quite delicious. SERVES: 8 1 1/2 1/2 2 1 1/2 1/4 1
(8-ounce) package cream cheese cup sugar teaspoon vanilla extract eggs (15-ounce) can pumpkin puree teaspoon ground cinnamon teaspoon ground nutmeg prepared graham cracker crust whipped cream or whipped topping
Directions 1. Preheat oven to 350째F. 2. Combine softened cream cheese, sugar and vanilla and beat until creamy. 3. Add in eggs and pumpkin, beating until smooth. 4. Stir in cinnamon and nutmeg until well blended.
5. Spread the batter into the pie crust. 6. Bake for 40 minutes or until center is set. 7. Allow to cool, then chill overnight. 8. Serve with whipped cream or whipped topping, if desired.
Chocolate Pumpkin Bundt Cake SERVES: 10-12 1 3 1/2 1 1 1 1/2 2 oz.
3-4 tablespoons fresh orange juice
spice cake mix large eggs cup oil 15 oz. can pumpkin puree (not pumpkin pie filling) teaspoon pumpkin pie spice cups semi-sweet chocolate chips unsweetened chocolate
Orange Glaze: 1 cup powdered sugar Directions 1. Preheat oven to 350째F. Grease and flour a bundt cake pan. 2. In large bowl, beat cake mix, eggs, oil, pumpkin and pumpkin pie spice together with an electric mixer until smooth. Save 1 cup batter in a small bowl. Stir chocolate chips into the remaining cake batter, and then pour into the prepared pan. 3. In a microwave-safe bowl, melt unsweetened chocolate for 30 seconds. Stir and repeat, until the chocolate is melted. Stir chocolate into reserved cup of cake batter. With a large spoon, drop the chocolate batter over the cake batter in the bundt pan and swirl the chocolate batter into the pumpkin batter, creating a marbled effect. 4. Bake 28 to 35 minutes, or until a knife inserted in the center comes out clean. Invert cake and let cool. For glaze: In small bowl, whisk together powdered sugar and orange juice. Drizzle over cooled cake.
Instead of the orange glaze, you could make a powdered sugar glaze, or simply drizzle the cake with melted chocolate. SHEKNOWS THANKSGIVING
desserts Pumpkin Pie SERVES: 8 3/4 1 1/2 1/2 2 1 1 1
cup granulated sugar teaspoon pumpkin pie spice teaspoon salt large eggs can (15 oz.) pumpkin puree can (12 fl. oz.) evaporated milk unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional)
Directions 1. Preheat oven to 425°F. 2. Mix sugar, pumpkin pie spice and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. 3. Bake for 15 minutes, then reduce temperature to 350°F and bake for 40to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 1. Preheat oven to 425°F. 2. Mix sugar, pumpkin pie spice and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. 3. Bake for 15 minutes, then reduce temperature to 350°F and bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Use a 14-oz. can of pumpkin pie filling and omit cinnamon and nutmeg.
WHIP IT GOOD! Be the queen of the kitchen when you present guests with homemade whipped cream. Beat 1/2 pint whipping cream with an electric mixer until soft peaks form (be careful not to overbeat or it will become thick like butter). Stir in 3 tablespoons sugar and 1 teaspoon vanilla and refrigerate. Don’t have the time? Dress up the store-bought whipped cream by wrapping the can with vellum or a piece of scrapbooking paper and gluing the seam.
TIP: Make your
own pumpkin pie spice by mixing 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground cloves.
desserts Harvest Spiced Pumpkin Mousse SERVES: 6 1 1/2 teaspoons unflavored gelatin (not quite a full envelope) 1 1/2 tablespoons cold water 3 large egg yolks 3/4 cup granulated sugar 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 1/2 cups well-chilled heavy cream 1 1/2 teaspoons vanilla extract Directions 1. In a medium metal or heat-resistant bowl, sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over simmering water in a saucepan. Cook, whisking constantly, until an instant-read or candy thermometer inserted into mixture registers 160°F. 2. Remove bowl from pan and beat egg mixture until cool and thickened, about 5 minutes with an electric mixer. Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour. Clean mixer beaters. 3. In another bowl, beat cream with vanilla with the electric mixer, until it just holds stiff peaks. Gently fold into pumpkin mixture. Spoon mousse into dessert glasses. 4. Chill, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours). Just before serving, garnish with whipped cream and chocolate curls, if desired.
You could lighten up this recipe and make it more kid friendly by using skim milk instead of the heavy cream, and using Splenda instead of the sugar.
❋ PUREE VS. PIE FILLING
Read the labels carefully. There are two types on the market: pumpkin puree (sometimes called pure pumpkin) and pumpkin pie filling. The pumpkin pie filling already has spices in it so you should omit the spices from your recipe.
desserts Cinnamon Brown Sugar Ice Cream This ice cream is heavenly on its own but it simply transports a slice of pie or fall-fruit crisp. Don’t worry if the cinnamon just floats on top of the cream mixture while it is heating; it will incorporate when the ice cream is churning. SERVES: 10 2 cups heavy cream 1 cup whole milk 3/4 cup tightly packed light brown sugar, divided
teaspoon ground cinnamon egg yolks Pinch sea salt
Directions 1. In a medium heavy-bottomed saucepan, combine cream, milk, 1/2 cup brown sugar, and cinnamon; bring just to the scalding point. 2. While cream mixture is heating, place egg yolks, 1/4 cup brown sugar and salt in a medium stainless steel mixing bowl; whisk to combine. 3. When cream is hot, pour in a thin stream into yolk mixture, whisking constantly. When all the cream is incorporated into the yolk mixture, pour the cream-and-yolk mixture back into the saucepan and heat over low heat, stirring constantly. When the custard coats the back of a spoon, remove it from the heat and pour it through a fine sieve into a clean bowl set over an ice-water bath. Stir occasionally until the mixture is chilled. Freeze in ice cream maker according to manufacturer’s instructions. For best flavor and texture, place in freezer for at least three hours before serving.
Pear-Ginger Pie with Pecan Streusel If you’re an apple pie fan, chances are you’ll love this pie too. Combining pears with the warming flavors of cinnamon and both fresh and crystallized ginger, this is a wonderful, welcoming dessert. Serve it warm with cinnamon whipped cream or a scoop of Cinnamon Brown Sugar Ice Cream. SERVES: 8 1/3 cup sugar 1/4 teaspoon sea salt 3 tablespoons all-purpose flour teaspoon ground cinnamon 1 1 1/2 teaspoons freshly grated gingerroot 1 teaspoon lemon zest 1 tablespoon fresh lemon juice cups peeled, cored, thinly sliced pears 6 1 pastry for a single-crust pie
For Pecan Streusel: 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup tightly packed light brown sugar 1/4 teaspoon ground cinnamon 1/2 cup (1 stick) butter 1 tablespoon (about .5 ounce) minced crystallized ginger 1/3 cup chopped pecans
Directions 1. Preheat oven to 375°F. In a small bowl, whisk together sugar, salt, flour and cinnamon. In another small bowl, stir gingerroot, lemon zest and lemon juice to combine. Place sliced pears in a large mixing bowl; pour lemon juice mixture over; toss to coat. Sprinkle flour mixture over pear slices, toss to coat slices evenly. 2. Place pie pastry in a 9-inch glass or ceramic pie plate; turn edge under and crimp if desired. Mound pear slices in pastry-lined plate. 3. To make streusel: Combine flour, sugars, and cinnamon. Use a pastry blender to cut butter into flour until the mixture resembles large crumbs. Add minced ginger and chopped pecans; stir to combine. 4. Sprinkle streusel evenly over pear slices in pie plate. Place pie on a baking sheet and put into a preheated 375°F oven until the top and crust are golden brown and the juices are beginning to bubble up through the surface of the pie. If the top is beginning to brown too quickly, cover loosely with a piece of foil. 5. Let cool on rack till room temperature before serving. Store leftovers in the refrigerator.
desserts Easy Pumpkin Trifle SERVES: 8 2 packages (4 serving size) vanilla instant pudding and pie filling cups cold milk 4 cup canned pumpkin (not pumpkin pie filling) 1 2 teaspoons pumpkin pie spice, divided 1 frozen all-butter pound cake (10 3/4 ounces) thawed 1 cup heavy cream tablespoons powdered sugar 2 3/4 teaspoon vanilla 1/4 cup coarsely chopped pecans or walnuts (toasting is optional) Directions 1. In a large bowl, mix with a wire whisk, pudding, milk, pumpkin and 1 3/4 teaspoons pumpkin pie spice until thickened. Set aside. 2. Cut pound cake crosswise into 16 slices. Line bottom of a deep glass bowl or trifle dish with half the cake slices, cutting to fit. Layer half of pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. 3. Cover and chill 4 hours or overnight. 4. In a small bowl, mix cream with confectioners sugar, vanilla and remaining 1/4 teaspoon of pumpkin pie spice. Beat with an electric mixer until stiff peaks form. Spoon on top of trifle, spreading all the way to the edges. Sprinkle with nuts. To serve, spoon trifle into individual bowls.
LIGHTEN UP! Try using skim milk and non-fat dessert topping instead of the cream. You could also buy an extra vanilla pudding, adding a layer of vanilla pudding between the pumpkin layer and the cake layer.
Quick and Easy Tiramisu For holiday meals, don't spend all your time in the kitchen. Look for no-bake dessert recipes such as this one for an easy version of tiramisu. If you can't find ladyfingers, consider substituting angel food cake or even Pepperidge Farm Milano cookies. SERVES: 8 3 1/4 2 1 1/8 24 1 1/2 1
egg yolks cup white sugar teaspoons vanilla extract cups mascarpone cheese ladyfingers cups brewed coffee tablespoon unsweetened cocoa powder
Directions 1. Beat egg yolks, sugar and vanilla until smooth and pale yellow. Fold mascarpone cheese into the yolk mixture and set aside. 2. Brush the ladyfingers with coffee until well moistened but not soaked. Arrange a dozen of them in the bottom of a 9x9 baking dish. 3. Spread half the mascarpone mixture over the top of the ladyfingers. Add another layer of the remaining cookies, then more mascarpone. 4. Cover and chill at least 2 hours. Sprinkle with cocoa just before serving.
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