How do I love Thanksgiving, let me count the many ways. My husband says it's his very favorite holiday.
Do you brine your turkey? I do, as I think it imparts delicious flavors throughout the bird and results in a moist, juicy turkey that has everyone craving for more. My Thanksgiving menu is always enormous……. There are always the tried and true favorites, but then I add in some more interesting items to tweak every ones palate. Always exploring and creating, after all that's what cooking is all about. It's certainly fun when you have family and friends over to help with the preparations, although I always say that I am kinda bossy in that dept. and usually like doing most of it by myself. Even if I do get a little controlling with my co-chefs, listening to the sizzle of roasting turkey scenting the kitchen is just about enough to make everyone happy.
Create a beautiful table display that shows off the bounty of the season. Long round vases filled with branches always looks stunning and you can hang small artificial pumpkins with a bit of twine. Between the vases arrange hollowed out gourds that can hold candles. Arrange pine cones, and moss around the vases. Another fun idea is to take a large pumpkin, spray paint it creamy white, hollow it out and place some wet floral foam inside. Add a pillar candle in the foam and surround with fall leaves, blooms and berries. Or fill the pumpkin with fall colored flowers and leaves for a pretty arrangement. Another idea; arrange small white and yellow pumpkins down the center of table on a pretty fall runner and twine bittersweet berry vines (artificial are perfect) around the pumpkins with votive glass candles interspersed throughout the arrangement and tuck in some small pretty little artificial birds (craft stores have many to choose from). Or purchase a large purple cabbage at the grocery and hollow out the middle. Place into a pretty shallow bowl, making sure the cabbage sits well in the bowl. Add a small vase filled with water inside the cavity and arrange with pretty fall flowers, foliage. Surround the cabbage with small whole fresh artichokes, Brussels sprouts, etc. For some attractive place cards, take whole fresh pears with the stems, add a cream colored tag tied with a piece of twine and write the persons name on the card or cut out rectangles of brown paper bags and write on the name attaching to the stem. I also like finding large fall leaves which you pat dry with paper towels then with some Elmer's glue write the person's name on the leaf and dust with fall colored glitter, shake off excess and use for a place card.
While the family and guests arrive be sure to have some light appetizers on hand and open those chilled bottles of Champagne to toast the start of the holiday season. If you want to involve your guests with the last minute meal preparations, do so and if not have them gather in the family room while you finish up. If you are having a bar, place it out of your way where guests can mix their own drinks and also have on hand non-alcoholic beverages and lots of ice. We personally enjoy wine and my suggestions for chilled whites would be; Gewürztraminer, Sauvignon Blanc, Pinot Grigio or Chardonnay. For reds, may I suggest; Pinot Noir, Syrah/Shiraz or Beaujolais Nouveau. Be sure if you have children that they are occupied and happy too, maybe some sparkling cider for them to toast with. Games, a fun decorated table just for them, etc.
When everyone finally sits down to the beautiful decorated fall table, we bow our heads and say grace to the Lord above for all our blessings. I find having all the food on a buffet service works out well, it looks beautiful with Thanksgiving fall leaves, nuts and foliage intertwined throughout the platters and bowls along with the lit candles to add just that perfect amount of glimmer. Make your Thanksgiving meal extra special by offering up a pleasant sound of background music so you don't distract from the lively conversation around the table. Choose music that will appeal to your family and guests, we always love lights out jazz. Pick the music before hand and have it on your CD player ready to go.
For my previous Thanksgiving posts check the archives for; Holidays are Upon Us Thanksgiving and Christmas (10/20/14) Thanksgiving; Appetizers, Sides and Desserts (10/31/12) After Thanksgiving, What to do with all Those Turkey Leftovers (10/30/11) and Thanksgiving (10/6/10)
I hope you enjoy the recipes listed below, you should be able to find something from this wide assortment to choose from. Many items can be prepared in advance. All eggs will be large unless otherwise noted. Have a very happy and blessed Thanksgiving!
Spicy Pecans - you can't just eat one!
1 1/2 cups apple juice
1 1/2 cups pecan halves
3 Tbl. sugar
1 tsp. apple pie spice
pinch of salt
pinch of red pepper flakes, ground
Preheat oven to 350 degrees. Into a bowl add the pecans and pour over apple juice. Let stand 15 minutes and drain. Stir into a small bowl the sugar, apple pie spice, salt and pepper flakes. Toss with the pecans and spread onto a foil lined, lightly greased baking sheet into a single layer. Bake about 15 minutes, stirring once. Remove and cool on wire rack for about 20 minutes, then separate with fork. I pour mine into a vintage silver bowl. These go quickly if you have lots of guests, so I would make a couple of batches.
Some easy appetizer recipes you might consider are; deviled eggs (so many ways to create them) large steamed and chilled shrimp or prawns with dipping sauce, baked brie, bruschetta, creamy hot crab and artichoke dip, smoked salmon dip, lox with mini bagels with accompaniments; chopped egg, capers, minced red onion and cream cheese. Cheese logs, spiced olives, stuffed cherry tomatoes, stuffed hot mushrooms, pimiento cheese spread, red pepper hummus, stuffed endive spears, broiled oysters/clams on the half shell, spicy mixed nuts just to name a few to enjoy.
Cucumber Rounds with Smoked Salmon
8 oz. smoked salmon
1 (8 oz.) package cream cheese, soft
1 tsp. fresh dill, chopped or you can use dried
Tabasco, to taste
freshly ground black pepper, to taste
1 large English cucumber, rinsed in cold water, patted dry with paper towels, peeled if desired, but I don't and cut into 1/2-inch rounds.
Into a bowl of electric mixer add cream cheese and mix to fluffy, gently mix in smoked salmon, dill, Tabasco and pepper, taste and adjust flavorings. Make sure the cucumbers rounds are patted dry with paper towels. Fill a piping bag with the smoked salmon mixture using a decorative tip. Place cucumber slices on to pretty serving platter and pipe on some of the salmon mousse mixture. You can serve immediately or chill up to 3 hours, lightly covered with plastic wrap.
Tasty Cocktail
12 oz. bourbon
9 oz. sweet vermouth
9 oz. Campari
Garnish; grapefruit twists, ice cubes
Into a glass pitcher combine the bourbon, vermouth and Campari, stir and refrigerate to chill. To serve; add some ice to glasses, pour in cocktail and garnish with a grapefruit twist.
Fall Pear Chutney
1 large red onion, chopped
3 cups pears (firm, but ripe), peeled, cored and cut into 1/2-inch pieces
6 Tbl. brown sugar, packed
1/3 cup golden raisins
3 Tbl. apple cider vinegar
2 Tbl. fresh lemon juice
1 Tbl. peeled and minced fresh ginger
4 whole cloves
salt and freshly ground black pepper
Into a saucepan over medium add a drizzle of oil along with the onion, cooking and stirring about 5 minutes. Add the remaining ingredients and bring to a boil, reduce to simmer and cook about 30 more minutes. Remove and discard the cloves, taste and season with salt and pepper. You can serve with with a Brie round you have baked slightly in the oven, crackers, sliced and lightly toasted baguettes, etc. This chutney is really delicious on a grilled cheese sandwich too.
Herbed Cheese Spread - great on petite biscuits, lightly toasted baguette slices or served with crudities
1 (8 oz.) package cream cheese, soft
1 (8 oz.) package feta cheese, room temp.
1/2 cup butter, soft
3 Tbl. fresh parsley, chopped
2 Tbl. fresh chives, chopped
1 Tbl. fresh basil, minced
4 Tbl. dried cranberries, finely minced
1 garlic clove, finely finely minced
2 tsp. fresh lemon zest
salt and freshly ground black pepper
Into a bowl of electric mixer add all but salt and pepper and mix to smooth consistency, season with salt and pepper. Line 2 (10 oz.) ramekins with plastic wrap allowing some to hang over sides. Divide cheese mixture into the ramekins and smooth tops. Cover with overhang and chill for 24 hours. Remove top of plastic, invert onto serving plates and carefully peel away the remaining plastic wrap.
Quick Artichoke/Olive Appetizer
1 (12 oz.) jar artichoke hearts, water packed (do not use marinated)
3 Tbl. extra virgin olive oil
1 fresh lemon, zested
2 tsp. fresh lemon juice
3 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
2 Tbl. capers, rinsed (rough chop if they are big capers)
1/2 cup mixed olives
Drain and rinse the artichoke hearts in cold water. Pat dry with paper towels. If large ones cut in half. Into a bowl whisk the olive oil, zest, juice, parsley, salt, pepper and capers to combine. Add the artichoke hearts and olives gently mixing, cover and let stand for about 30 minutes. Refrigerate just to chill then serve in a pretty bowl.
Mushroom and Walnut Appetizer Cheesecake - These are perfect for less stress appetizers, make it, place in refrigerator and it serves a group
1 cup dry bread crumbs (I always make fresh, but if you want store bought go for it)
1/4 cup butter, melted
Filling
2 (8 oz.) packages cream cheese, soft
1/2 cup plain Greek yogurt
2 eggs, lightly beaten
1/2 lb. cremini mushrooms, chopped
1 shallot, finely minced
1 large garlic clove, finely minced
1/3 cup walnuts, chopped (be sure they are fresh)
1 Tbl. fresh thyme, minced
1 tsp. soy sauce or Tamari
freshly ground black pepper
Fresh parsley, chopped (garnish)
Preheat oven to 325 degrees. Into a bowl mix the crumbs and butter to combine, press into the bottom of a 9-inch greased springform pan. Place on baking sheet and bake about 15 minutes or until lightly golden brown. Remove to wire rack to cool. Filling; into a saute pan add a drizzle of olive oil and a pat of butter, add mushrooms and cook stirring, stir in garlic and shallots and cook to soften. Stir in walnuts, thyme, soy and black pepper. Remove from heat to cool. Into a large bowl of electric mixer beat cream cheese to smooth. Beat in yogurt and eggs to just blend. Fold mushroom mixture into cream cheese mixture and pour into crust. Place pan back on baking sheet into oven and bake about 25 to 30 minutes or until set. Remove and cool 10 minutes. Loosen sides with a sharp paring knife. Cool 1 hour and refrigerate covered overnight. Remove from pan to a serving cake plate and garnish with parsley. Serve with crackers, toasted baguette slices or fresh vegetables.
Petite Pecan Cheddar Cranberry Wafers - these are great to serve with a chilled glass of Champagne or wine. They are also good with the above herbed cheese spread.
1 1/2 cups pecans, lightly toasted and chopped
1 1/2 cup dried cranberries, chopped
2 cups butter, soft
4 cups extra sharp Cheddar cheese, shredded
1 tsp. salt
1 1/2 tsp. red pepper flakes
4 cups all purpose flour
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place cranberries into a small bowl and cover with boiling hot water soaking about 15 minutes, drain well and pat dry with paper towels. Into a bowl of electric mixer beat the butter, cheddar cheese, salt and pepper flakes to blend. Gradually add the flour beating to just combine. Stir in cranberries and pecans. Shape the dough into 4 (12-inch) long logs and wrap each in plastic wrap chilling at least 8 hours. Cut each log with a sharp serrated knife into 1/4-inch thick slices and place onto baking sheets. Bake about 13 to 15 minutes or until lightly browned. Remove from baking sheet onto wire tracks to cool completely.
Cranberry Salad - yes it's one of those tempting marshmallow and whipped cream delights
4 cups fresh cranberries, rinsed and picked over, discarding any bad ones
1 1/2 cups sugar
3/4 cup water
1 envelope unflavored gelatin
1/4 cup fresh lemon juice
2 Tbl. orange juice
1 1/2 cups mini marshmallows (be sure they are fresh)
1/2 cup pecan halves, optional, but I like them
2 cups fresh raspberries
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Into a saucepan add berries, sugar and water bringing to a boil. Reduce to simmer until berries start to pop. Stir in gelatin, lemon juice and orange juice, cooling until mixture coats back of a spoon. Into a large bowl add whipping cream and beat to almost stiff peaks, beat in powdered sugar and vanilla. Stir in whipping cream, pecans and raspberries to mixture cranberry, refrigerate covered until ready to serve.
A Slightly Different Take on Cranberry Sauce - I love cranberry sauce so much and make it all the time, not just for the holidays. I always have bags of frozen cranberries in my freezer.
4 1/2 cups frozen or fresh cranberries - rinsed and picked over, discard any bad ones
2 cups frozen dark sweet cherries
2 (1-inch) pieces of fresh lime zest
1 cup brown sugar, packed or to your taste
1/2 cup granulated sugar
1/2 cup apple cider
1/2 cup bourbon
Into a saucepan add cranberries, cherries, sugars, zest and cider bringing to a boil over high heat for about 2 minutes, stirring occasionally. Remove pan from heat and stir in bourbon, return back to heat reduce to simmer cooking and stirring about 20 minutes until thickened. Remove lime zest and discard. Pour cranberries into a pretty serving bowl place in refrigerator to cool before serving.
Mixed Greens with Dried Cherries and Pancetta
1 large bag baby mixed greens, rinsed in cold water and spun dry
1/2 cup pine nuts, lightly toasted
1 1/2 cups dried cherries
1/2 cup tawny Port
6 oz. pancetta, chopped
2 shallots, minced
1 garlic clove, finely minced
1/3 cup olive oil
1/4 cup red wine vinegar
2 tsp. sugar
salt and freshly ground black pepper
1 round of goat cheese, sliced into 1/2-inch thick slices
Into a saucepan add the Port and cherries, simmering over medium heat, remove and let stand abut 15 minutes. Saute the pancetta to browned and crisp, add the shallots and garlic cooking about 2 minutes. Add oil, vinegar and sugar stirring to dissolve sugar. Whisk in the cherry/Port mixture and season with some salt and pepper. Preheat oven to 350 degrees. Lay the goat cheese slices onto baking sheet lined with parchment paper baking about 10 minutes. Place the greens onto serving platter, whisk the dressing again and drizzle over greens, scatter on the pine nuts and top with goat cheese slices.
Cranberry Bread or Muffins - been making these forever as my mom always made it
2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 cups orange juice
1 Tbl. fresh orange zest
2 Tbl. vegetable shortening
1 egg, well beaten
1 1/2 cups frozen cranberries, rough chopped
1/2 cup pecans, lightly toasted and chopped
Glaze
1/2 cup powdered sugar
splash of orange juice and you can also add a touch of orange liqueur if desired
Preheat oven to 350 degrees. Into a bowl mix the flour, sugar, baking powder, salt and baking soda. Stir in orange juice, zest, egg, shortening and mix to well blended. Stir in cranberries and nuts. Spread into a loaf pan and bake for about 55 minutes or until pick inserted in center comes out clean. Remove to cooling rack to rest about 15 minutes before turning out and cooling completely. Glaze; into a bowl add powdered sugar and whisk in just enough orange juice to achieve desired consistency. Drizzle over cooled bread. Note; if making muffins place batter into muffins tins lined with paper liners and fill about 3/4 full and bake about 20 minutes or until pick inserted in center comes out clean.
Curried Squash Soup
4 garlic cloves, minced
1 medium white onion, minced
3 lbs. butternut squash, peeled, seeded and cut into 1/2-inch chunks
4 cups rich chicken stock
4 fresh thyme sprigs
2 sprigs fresh parsley
1 bay leaf
1 cup whole milk
1/2 cup heavy whipping cream
1/2 Tbl. yellow curry paste or powder
1 tsp. fresh lime juice
1/4 tsp. freshly grated nutmeg
salt and freshly ground black pepper
Into a large Dutch oven add a couple of pats of butter, along with onion, and garlic cooking and stirring for a few minutes to just lightly browned. Add squash, stock, thyme, parsley, and bay leaf bringing to a boil. Reduce to simmer and cook about 35 minutes until squash is very tender. Discard thyme, parsley and bay leaf. With an immersion blender or you can use a blender puree soup to smooth consistency. Note; if using a regular blender this will need to be done in batches. Pour back smooth soup mixture into Dutch oven stir in milk, cream, curry, lime juice, nutmeg and season with salt and pepper, simmering about 8 minutes, taste and adjust flavorings. To serve; place soup into a tureen and garnish with some fresh parsley.
Roasted Vegetables
1 lb. parsnips, peeled and cut lengthwise
1 lb. carrots, peeled and cut lengthwise
3 large red bell peppers, sliced in half, seeded and cut into thick strips
1 lb. butternut squash, peeled and cut into medium cubes
3 large red onions, cut into thick wedges
1 large box cremini mushrooms, left whole, be sure to wipe off with paper towels
15 garlic cloves, left whole and skins removed
4 fresh rosemary sprigs
3 Tbl. butter, melted
splash of olive oil
salt and freshly ground black pepper
4 Tbl. balsamic vinegar
Fresh whole parsley, garnish
Preheat oven to 425 degrees. Add vegetables to a large bowl and toss to combine. Place vegetables onto two baking sheets, pour over melted butter and some olive oil, season with salt and pepper. With your hands mix together. Add two rosemary sprigs to each sheet pan and place in oven baking for about 25 minutes. Remove and onto each sheet pan mix with 2 Tbl. of balsamic vinegar. Arrange vegetables onto large serving platter and garnish with large sprig of fresh parsley.
Dirty Rice - a favorite in the south and I have always been a huge fan of this dish, this recipe will serve a crowd
4 cups long grain white rice
6 cups liquid, I use 1/2 chicken stock and 1/2 water
1 large red onion, finely chopped
4 slices thick cut bacon, sliced
1 lb. chicken livers, I like organic rinsed in cold water, patted dry with paper towels
1 lb. ground pork
salt and freshly ground black pepper
4 garlic cloves, minced
1 large red bell pepper, seeded and diced
5 celery stalks, sliced thinly including leafy tops
1 bunch scallions, sliced including green part (divided)
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce
Tabasco
1/2 tsp. red pepper flakes
1 small bunch fresh parsley, chopped (divided)
Cook rice according to package instructions. Into a large Dutch oven add bacon and cook to brown and crisp, remove bacon to paper towels and remove all but about 3 Tbl. bacon fat. To the pot add the livers and cook to browned, remove and chop, add pork cook breaking up and brown, remove from pot. Add more fat to pan to equal about 3 Tbl. and add onions, bell pepper, celery and garlic cooking and stirring to soften. Add Cajun seasoning and cook stirring for about 30 seconds. Stir in cooked rice, half of scallions, cooked livers, cooked pork, salt, pepper, red pepper flakes, Worcestershire sauce, good splash of Tabasco and stir to combine. Taste and adjust flavorings. Stir in half of the parsley. Pour onto a serving platter and garnish with remaining parsley and scallions. Serve with extra Tabasco.
Broccoli Gratin - love this
2 lbs. fresh broccoli, trimmed and cut into small florets, thinly slice the stalks
salt and freshly ground black pepper
3 Tbl. butter
1/4 cup all purpose flour
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1 yellow onion, thinly julienned
1 bay leaf
1 pinch of freshly grated nutmeg (optional and just use a pinch)
1 cup Gruyere cheese, grated
1 cup Panko breadcrumbs
1/4 cup Parmesan cheese, grated
2 Tbl. olive oil
Preheat oven to 350 degrees. Into a large pot of boiling salted water add broccoli florets/stalks cooking about 2 to 3 minutes, drain well and plunge into an ice bath. Drain well again and pat dry with paper towels. Into a large saute pan, melt the butter and whisk in the flour making a roux cooking and stirring about 1 minute. Whisk in the milk and cream, bring to a boil then reduce to simmer. Stir in onion, bay leaf, nutmeg (if using) salt and pepper. Simmer mixture about 6 minutes. Remove and discard bay leaf and stir in Gruyere to melt, taste and season again with salt and pepper if needed. Pour broccoli into cream mixture stirring to coat then pour into a lightly greased baking dish. Into a small bowl add the Panko, Parmesan and olive oil mixing to combine. Sprinkle this over the broccoli mixture and place into oven baking for about 45 minutes until golden brown and bubbly delicious.
The Humble Mashed Potatoes for Thanksgiving - I am pretty much a stickler when it comes to mashed potatoes with my turkey. I don't like them served any other way except with heavy whipping cream, cream cheese, butter, salt, pepper and some milk mashed into them. I just love gravy all over mine and that is it. I usually start with about 5 lbs. Yukon Gold or Russet potatoes, peeled, chopped and placed into a large pot of boiling salted water, boiling until tender, drain well and place back into pan. Stir in at least 1 package soft cream cheese, at least 1 stick of soft butter, salt, freshly ground pepper, and mash well. I like mine with some chunkiness to them. Mash in some heavy whipping cream, I don't like mine too wet, and some whole milk to desired consistency. Taste and adjust seasonings again. Place into a large serving bowl, add a couple of pats of butter on top and sprinkle with some fresh chopped parsley.
Sweet Potatoes with Sherry
4 lbs. sweet potatoes, peeled and chopped
1 1/2 sticks butter, soft
splash of heavy whipping cream (or to your liking, I don't like mine too wet)
1/4 cup brown sugar, packed
5 Tbl. dry sherry
Into a large pot of boiling salted water, add potatoes and cook to tender, drain well. Add potatoes back to pot along with the butter, whipping cream, salt, pepper, brown sugar and sherry mashing or mixing to light and fluffy. Taste and adjust flavorings. Or another way I love mashed sweet potatoes is to add the butter, cream, brown sugar and a splash of Kahlua mixing to combine.
Haricot Verts with Pecans and Lemon
2 lbs. haricot verts, trimmed
1/2 stick butter
1 cup pecans. lightly toasted and rough chopped
4 tsp. fresh lemon zest
2 tsp. fresh lemon juice
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Into a pot of boil salted water add beans and cook just about 4 minute to crisp/tender. Drain well and place into an ice bath and drain well again, patting dry with paper towels. Into a large saute pan, add the butter and beans heating through, season with salt and pepper. Stir in lemon zest, juice, parsley and pecans, transfer to a serving bowl or platter. Note; if desired you can add about 5 strips of thick cut bacon, sliced and cook to brown and crisp.
Easy Creamy Corn and Bacon - what's not to love?
6 slices thick cut smoked bacon, sliced
2 (12 oz.) packages frozen corn (good brand)
1 small red bell pepper, seeded and diced
1 small red onion, diced
1 (8 oz.) package cream cheese, softened and cubed
2 Tbl. heavy whipping cream
1 tsp. sugar
salt and freshly ground black pepper
Tabasco
4 scallions, finely chopped including green part
Fresh parsley, chopped garnish
Into a large saute pan add bacon and cook to browned, remove to paper towels. Remove most of bacon fat except about 3 tsp. Add corn, bell pepper and red onion to pan cooking and stirring about 8 minutes. Add the cream cheese and whipping cream stirring to melt cream cheese. Stir in the sugar, salt, pepper and Tabasco then stir in the scallions. Stir in the bacon and pour into serving bowl, garnish with chopped parsley.
Perfect Cheese and Chive Biscuits - why darlin I do love these biscuits - I would double the batch they go quickly
1/2 cup sharp cheddar cheese, grated
3 Tbl. fresh chives, minced
3 slices thick cut bacon, sliced
2 cups all purpose flour
1 Tbl. baking powder
pinch of salt
1/2 stick butter, chilled and cut into pieces
3/4 cup whole milk
Tabasco, I gotta have it, I love it, but you can omit
Preheat oven to 450 degrees. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels and when cool enough to handle, chop finely. Into a large bowl toss the cheese, chives and cooked chopped bacon with 1 Tbl. of flour. Into another bowl whisk the flour, baking powder and salt. With a pastry blender cut in the butter. Add the milk, some Tabasco and stir together for a soft dough, stir in the cheese mixture. Turn dough out onto lightly floured work surface and knead for about 1 minute. Roll dough out to 3/4-inch thickness. Cut into rounds using a 2-inch cutter and place onto an ungreased baking sheet close together. Bake for about 12 to 15 minutes or until golden on top, remove to cooling rack, cool for a few minutes then remove. These also make great breakfast sandwiches in the morning. Cook some sausage patties, fried eggs, slice the biscuits in half add cheese and dig in.
A Delicious Cabbage Side Dish - love this maybe because of my German heritage
1 (2 lb.) head green cabbage, quartered, cored and thinly sliced
1/2 cup apple cider
2 Tbl. apple cider vinegar
2 Tbl. butter
1 Tbl. red currant jelly
1 red onion, thinly julienned
salt and freshly ground black pepper
1 tsp. caraway seeds
Into a large Dutch oven melt the butter and add onion, stirring to soften. Add cabbage stirring to wilt slightly. Stir in apple cider and reduce heat, covering and cooking stirring occasionally about 6 minutes. Uncover; simmering to evaporate almost all of the liquid, stir in vinegar, jelly and season with salt/pepper and stir in caraway seeds. Pour into a pretty serving bowl.
Waldorf Salad - we always had this for Thanksgiving dinner growing up. Did you know that this simple salad derived its name from the famous Waldorf Astoria Hotel in New York? It was invented in 1896 by the maitre de'hotel Oscar Tschirky and was an instant success. This is not the authentic version, but still good.
5 large sweet/tart apples, peeled, cored and large dice
3 celery stalks, thinly sliced on diagonal
1/2 cup golden raisins or currants or I occasionally use dried cherries (chopped) if using cherries make sure they are moist and fresh dried cherries.
2/3 cup walnuts, lightly toasted and rough chopped (I put mine into a fine mesh sieve and shake to loosen any bits that might not look pretty in the salad)
Dressing
1 tsp. fresh orange zest
1 tsp. fresh lemon juice
1 tsp. honey
2 Tbl. apple butter
1/2 cup mayonnaise
3 Tbl. sour cream
Dressing; into a large bowl add the zest, lemon juice, honey, apple butter, mayonnaise and sour cream mixing to combine. Stir in the apples, celery, raisins then taste and add salt, stir to combine. Gently stir in nuts and pour into a pretty serving bowl. Cover with plastic wrap and chill until service.
Greens, Fresh Crab, Avocado and Grapefruit Salad - one of my favorites
8 cups mixed baby greens, rinsed in cold water and spun dry
2 ruby red grapefruit, peeled and sectioned (remove any seeds)
2 large avocados, peeled, pitted and sliced
1 lb. fresh lump crab meat, picked over (large pieces)
4 scallions, thinly sliced on diagonal including green part
1/4 cup fresh parsley, chopped
Vinaigrette
1/2 cup freshly squeezed grapefruit juice
1/4 cup olive oil
2 tsp. honey
2 tsp. Dijon
2 tsp. red wine vinegar
salt and freshly ground black pepper
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; onto a large serving platter add greens, top with grapefruit sections, avocados, sprinkle on crab, scallions and parsley. Drizzle over dressing and serve remaining on side.
Jerry (my husband's) Herb Dinner Rolls - delicious and so pretty to look at
2 packages active dry yeast (5 oz.)
1/3 cup sugar
1 cup whole milk, warmed (110 degrees)
4 eggs
2 tsp. salt
4 cups bread flour
1 stick butter, melted
1/2 cup mixed fresh herbs, chopped (parsley, sage, rosemary and thyme)
1 egg, beaten with 1 Tbl. milk
18 fresh parsley leaves
Into a small bowl add the yeast, sugar and milk letting stand to frothy about 10 minutes. Into a bowl of electric mixer fitted with a paddle attachment beat the eggs and salt to fluffy and pale about 5 minutes. Add in the yeast mixture and beat smooth about 1 minute. Add the flour in three additions along with the melted butter, ending with flour. Beat in chopped herbs. Cover bowl with plastic wrap and let rise in warm area for about 2 hours or until doubled. Preheat oven to 350 degrees. Butter 18 standard muffins cups. Punch dough down, scoop out and divide evenly among the 18 muffins cups. Lightly butter a large pieced of plastic wrap and place buttered side down (obviously) over rolls. Let rise again to double or about 45 minutes. Uncover and brush with the egg/milk mixture. Lay 1 parsley leaf onto each roll and bake about 25 minutes. Remove to cooling rack, cooling for 5 minutes before turning the rolls out. I love these!
The Star of the Dinner - The Big Bird - most people have their tried and true recipe for roasted turkey and most don't venture into unknown territory, but I do occasionally and I think you will enjoy this beautiful bird
Brine
1/2 gallon apple cider
3 qts. cold water
1 cup salt
3/4 cup packed brown sugar
2 yellow onions, sliced
6 garlic cloves, smashed
6 slices fresh garlic
1 large juicy orange, sliced in half
2 Tbl. black peppercorns
12 cups ice cubes
Turkey
1 (15 lb.) turkey, rinsed and neck, gizzards, liver, etc. removed and set aside (I always cook these for my dogs)
2 yellow onions, quartered
1 bunch fresh thyme sprigs
1 orange, quartered
turkey stock (I purchase mine from Sprouts) or you can use chicken stock or make your own
1/2 cup apple cider
1/4 cup Calvados
2 Tbl. cider vinegar
1/4 cup butter, soft
1 Tbl. poultry seasoning
1/4 all purpose flour
1/4 cup butter, soft
2/3 cup heavy whipping cream
salt and freshly ground black pepper
Garnishes; fresh parsley sprigs, fresh sage sprigs
Note: it should take about 3 1/2 to 4 hours to roast this bird with internal temperature of 175 degrees.
Preheat oven to 400 degrees. Brine; into a large stock pot that will hold the turkey, add brine ingredients and bring to a simmer stirring occasionally, remove from heat and stir in ice. Once turkey is rinsed and cleaned add to brine and weight down with a large plate to keep submerged. Refrigerate overnight. Remove turkey, discard brine, drain the turkey and pat dry with paper towels. Inside cavity arrange the onions, orange and thyme. Tuck drumsticks under bird. Loosen skin on bird by carefully running your fingers under it, try not to tear. Mix the poultry seasoning with butter and rub under skin, all over bird and add some to cavity. Place the turkey on a rack in a roasting pan. Add 1 cup of turkey stock to bottom of pan. Add turkey to oven for about 20 minutes, then reduce heat to 325 degrees, tent bird with foil and roast until internal temperature reaches 175 degrees. Occasionally keep adding turkey stock to the bottom of pan. Baste the bird occasionally with some melted butter. Remove bird from oven and place onto cutting board and tent with foil. Pour the stock through a gravy separator and place stock (you want about 5 cups of stock) back into roasting pan with the apple cider and cider vinegar. Into a small saute pan, add 1/4 cup butter to melt, whisk in the 1/4 cup flour making a roux whisking about 1 minute. Bring stock in pan to a boil and whisk in the roux to thicken, add the Calvados and cream whisking to combine, season with salt and pepper. Either present the bird whole on a pretty serving platter surrounded by parsley and sage sprigs, or slice on cutting board, arrange nicely on serving platter and garnish.
Bread Stuffing with Pork
12 cups crusty white bread, cut into 1/2-inch cubes
1 stick butter, melted
2 tsp. poultry seasoning
2 large onions, chopped
8 celery stalks, sliced including green leafy part
1/2 cup fresh parsley, chopped
2 Tbl. fresh sage, chopped
2 Tbl. fresh thyme, chopped
3 scallions, finely minced including green part
pinch of red pepper flakes
1/2 cup dry white wine
1 lb. ground pork
3 eggs, whisked
salt and freshly ground black pepper
pinch of freshly ground nutmeg (just a pinch)
Chicken stock (rich good quality), warmed
Preheat oven to 350 degrees, and spread the bread onto baking sheets, drizzle with some butter and sprinkle on poultry seasoning mixing to combine. Bake to light golden brown, stirring occasionally. Remove from oven and place into a large bowl. Into a large saute pan, add good drizzle of olive oil and pat of butter, add onions and celery stirring to soften, stir in sage, thyme and wine boiling to evaporate wine for about 1 minute. Add pork breaking up into small pieces and cooking to brown. Pour this mixture into the bread, with parsley, nutmeg, salt, pepper, red pepper flakes and scallions. Add the eggs and enough warmed chicken stock to moisten well. Pour stuffing into a lightly greased baking dish and bake covered with foil for about 30 minutes, remove foil and bake about another 20 minutes to get a nice golden brown top. Note; if desired you can replace onions with leeks, you can add sliced mushrooms when cooking onions/celery, you can add diced red bell peppers, you can add some dried cranberries, or apples, or chopped pecans whatever you enjoy. Some people like a more dry stuffing, while others such as me like it more wet or moist, so according to your tastes add chicken stock for you how you will enjoy this.
Southern Corn Bread Stuffing - note; if you don't want to use this cornbread recipe make your own that you enjoy and you will need about 7 cups.
Cornbread
3/4 cup all purpose flour
1 1/2 cups cornmeal
1 Tbl. baking powder
1/2 tsp. salt
1/4 cup butter, cut into pieces
3/4 cup whole buttermilk
1 egg
Stuffing
1 small box cremini mushrooms, chopped
rich chicken or turkey stock, warmed
2 eggs lightly beaten
1/2 lb. ground sausage or 8 slices thick cut bacon, sliced (optional, but I like it)
1/4 cup butter
1 Tbl. dried thyme
salt and freshly ground black pepper
1 large yellow onion, chopped or you can use 3 large leeks, sliced
5 stalks celery, sliced thinly including leafy tops
1/2 cup dried Turkish apricots, finely chopped
1 Tbl. fresh sage, chopped
1/4 cup fresh parsley, chopped
If making above recipe for cornbread; preheat oven to 400 degrees. Into a large bowl whisk the flour, cornmeal, baking powder and salt. With your fingers or pastry blender add the butter to dry ingredients to form coarse crumbs. Add the buttermilk and egg to moisten. If you need more buttermilk add a little at a time. Onto a sheet pan lined with parchment, add the batter, pressing out with fingers if needed. Bake for about 12 minutes or until browned and crisp on the edges. Remove and cool and when you can handle cut into small pieces. You can use to make stuffing immediately or store in refrigerator for a couple of days until ready to use. Stuffing; If using the bacon or sausage add to a large saute pan and cook to browned, remove to paper towels and remove most of fat, all but 2 Tbl. Proceed to add to the pan butter to melt, add mushrooms, onion, celery and thyme cooking to soften onions. Stir in apricots and cook for a few minutes, stir back in cooked bacon or sausage. Stir in some chicken stock. Into a large bowl add the baked cornbread and pour in the cooked mushroom/stock mixture to combine, taste and season with salt and pepper, stir in beaten eggs and more stock to moisten, I like mine well moistened. Mix in fresh sage and parsley. Pour into a greased 3 qt. baking dish and place in a 435 degree oven for about 25 minutes, if getting to browned and dried out cover with some foil. Note; if using the leeks, slice in half lengthwise and rinse well with cold water, then slice in half moons just to the dark green part.
Creamy Pearl Onions and Peas
1 bag frozen pearl onions (thawed)
2 Tbl. butter
2 Tbl. all purpose flour
1 1/4 cups heavy whipping cream
2 cups frozen peas, thawed
1/4 cup fresh chives, minced or you can use 2 scallions, minced including green part
1 tsp. Dijon
salt and freshly ground black pepper
Into a large saute pan add butter and whisk in flour cooking and stirring for about 1 minute. Whisk in the cream, Dijon and add pearl onions cooking to warm through. Season with salt and pepper and stir in the peas cooking to heat through. Stir in most of the chives or scallions, taste and adjust seasonings. Pour into a bowl and garnish with remaining chives. Note; I have also stirred in some prepared horseradish to replace Dijon, but just use a touch. You can always add more if you like it.
Desserts - lots and lots of Thanksgiving desserts!
Rich and Delicious Brown Sugar Bars
2 cups all purpose flour
1/2 cup sugar
pinch of salt
3/4 cup butter
1 cup brown sugar, packed
1 cup light corn syrup
1/2 cup butter
4 eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 tsp. pure vanilla extract
1/2 tsp. pumpkin pie spice
Preheat oven to 350 degrees. Into a large mixing bowl add flour, sugar and salt. With a pastry blender cut in the 3/4 cup butter to resemble fine crumbs. Press into a lightly greased 13x9 pan and bake for about 15 minutes or until lightly browned. Remove and place onto cooling rack (do not turn off oven). Into a large saucepan add brown sugar, corn syrup and 1/2 cup butter bringing to a boil, stirring constantly then remove from heat. Place the lightly beaten eggs into a bowl and add about 1/2 cup of the hot brown sugar mixture to eggs stirring to temper. Return this mixture back to saucepan, stir in pecans, vanilla and pumpkin pie spice and pour over hot crust. Return bars to oven and and bake about 30 more minutes. Remove and let cool on wire rack before cutting into bars.
Spicy Fragrant Ginger Cake with Lemon Sauce - I believe this is one of my very favorite Thanksgiving or Christmas desserts
3 cups all purpose flour
2 tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2 sticks butter, soft
1 cup dark brown sugar, packed
1 cup molasses
3 eggs
1 cup boiling water
Lemon Sauce
1/2 cup sugar
2 tsp. cornstarch
pinch of salt
1 cup cold water
2 egg yolks, beaten
2 Tbl. butter
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
Whipped Cream
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp. pure vanilla extract
Cake; preheat oven to 325 degrees. Grease and flour a 13x9 baking dish. Into a bowl sift the flour, baking powder, baking soda, ginger, salt, cinnamon and cloves. Into a bowl of electric mixer beat the butter and brown sugar to light and fluffy, scraping down sides of bowl and beat in the molasses. Add eggs one at a time, beating after each addition. With a rubber spatula add the flour mixture along with the boiling water beginning and ending with flour stirring to a smooth batter. Pour batter into prepared pan and bake about 40 to 45 minutes or until wooden pick comes out clean. Remove to cooling rack. Sauce; into a saucepan combine, sugar, cornstarch, salt and water. Cook over medium until thick and bubbly, reduce to simmer and cook about 2 more minutes. Remove from heat and add a little of the hot liquid whisking into egg yolks, place all back into saucepan whisking to combine. Bring to a simmer and cook about 2 minutes. Remove from heat and stir in butter, lemon juice, and zest. Taste and adjust flavorings if needed. Cool slightly before serving with cake. Whipping cream; into a bowl of electric mixer add cream and beat to almost stiff peaks, beat in powdered sugar and vanilla. To serve; slice cake into pieces, drizzle over sauce and add a dollop of whipped cream.
Ice Cream and Mince Meat Pie - love this and very easy
1 (9-inch) baked pie shell or 9-inch baked graham cracker pie shell - both are equally good
1 large jar prepared mince meat
1 qt. vanilla ice cream, slightly softened (good quality)
2 Tbl. brandy or rum (the real stuff, no extracts)
Whipped Cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla, brandy or rum extract
Into a large bowl add the ice cream and mix in the mince meat and rum, don't let it melt too much. Pour into pie shell and cover with plastic wrap and place into freezer. Whipped cream; into a bowl of electric mixer add cream and whip to almost stiff peaks, beat in powdered sugar and extract. When ready to serve pie; remove from freezer about 5 minutes before serving to slightly thaw, cut into pieces and add dollops of whipped cream.
Perfect and Easy Strudel
12 sheets of phyllo dough, thaw if frozen
1 stick butter, melted and cooled
7 tsp. sugar
4 tart apples, peeled, halved, cored and diced
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1 cup mixed chopped dried fruit; I like cherries, cranberries, apricots, currants and golden raisins
Powdered sugar, sifted (garnish)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Keep all phyllo dough covered with a lightly dampened clean kitchen towel while working with each piece. Working with 1 sheet of phyllo at a time lay onto parchment lined baking sheet and with a pastry brush, brush each piece with some melted butter. Lay on second sheet of phyllo and brush with melted butter. Sprinkle with 1 tsp. of sugar evenly. Repeat brushing every piece of phyllo with melted butter and sprinkling sugar onto every second piece until you have used all 12 sheets. Into a large bowl add the diced apples, brown sugar, cinnamon, nutmeg and dried fruit, mixing to combine. Arrange the fruit on one long side of phyllo dough about 1-inch from edge of dough. Fold the edge of the stack over filling and carefully roll the phyllo into a long roll, seam side down. Brush with melted butter and sprinkle on remaining sugar. Bake for about 45 to 55 minutes or until apples are tender when pierced with a sharp tip of paring knife. Transfer baking sheet to cooling rack and let cool about 30 minutes. Carefully transfer log to a large cutting board or work surface. Slice with a sharp serrated knife on the diagonal into about 2-inch pieces and place overlapping onto serving platter. Lightly dust with powdered sugar.
Creamy and Luscious Chocolate Cream Pie
Crust
1 1/3 cups all purpose flour
2 Tbl. unsweetened cocoa powder
5 tsp. sugar
pinch of salt
1/2 cup shortening, chilled and cut into pieces
3 to 4 Tbl. ice water
Filling
1 cup semisweet chocolate, chopped (good quality)
2 Tbl. butter
2 1/2 cups whole milk
1/2 cup whipping cream
2/3 cup sugar
4 egg yolks
3 Tbl. cornstarch
2 Tbl. unsweetened cocoa powder
1 1/2 tsp. pure vanilla extract or you can use orange extract which I also love in this pie
Whipped Cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract or orange extract
Garnish; chocolate curls - I use white chocolate for this or you can use dark
Preheat oven to 425 degrees. Crust; into a bowl combine flour, cocoa powder, sugar and salt, with a pastry blender cut in shortening to resemble coarse crumbs. Sprinkle on 1 Tbl. of water and fluff with a fork. Continue adding water 1 Tbl. at a time until mixture comes together and dough is moistened. Form into a ball and on a lightly floured work surface form into a disk and roll out to 12-inches. Carefully ease dough into a 9-inch pie plate, leaving about 1/2-inch pastry beyond edge of pie. Fold edge of crust under and crimp. Prick bottom of shell with a fork and line with a double layer of heavy duty foil. Bake for 10 minutes, remove foil and bake about 7 to 8 more minutes until set. Remove from oven to cooling rack. Filling; add chopped chocolate and butter into a medium bowl. Heat milk and 1/2 cup cream to just simmer. Into a bowl add egg yolks and whisk 2/3 cup sugar, cornstarch and 2 Tbl. cocoa powder. Whisk a small amount of the hot milk mixture into the egg mixture to temper and then pour all back into saucepan. Bring to a boil and cook about 30 seconds. Pour this mixture scraping out all into the chocolate/butter mixture mixing to melt chocolate to smooth. Pour filling into cooled crust, cover with plastic wrap making sure plastic touches chocolate filling and refrigerate overnight. Whipping cream; make just before you serve. Add whipped cream to a bowl and with electric mixer beat to almost stiff peaks. Beat in powdered sugar and vanilla or orange extract just to combine. Pipe or pour over pie making the whipping cream look pretty and garnish with chocolate curls.
Fall Apple Bundt Cake - one of my favorite fall cakes
Cake
3 cups all purpose flour
1 cup sugar
1 cup brown sugar, packed
2 tsp. apple pie spice
1 tsp. salt
1 tsp. baking soda
pinch of freshly ground nutmeg
1/2 tsp. allspice
3 eggs, lightly beaten
3/4 cup vegetable oil
3/4 cup chunky applesauce (good quality)
1 tsp. pure vanilla extract
3 cups Fuji apples, peeled, cored and finely chopped (spritz with some fresh lemon juice)
1 cup lightly toasted pecans, finely chopped
Filling
1 (8 oz.) package cream cheese, soft
1/4 cup butter, soft
1/2 cup sugar
1 egg
2 Tbl. all purpose flour
1 tsp. pure vanilla extract
Frosting
1/2 cup brown sugar, packed
1/4 cup butter
3 Tbl. whole milk
1 tsp. pure vanilla extract
1 cup powdered sugar, sifted
Filling; into a bowl of electric mixer beat the cream cheese, butter and sugar to smooth, add egg, flour and vanilla and beat to just blended. Cake; preheat oven to 350 degrees. Into a large bowl add the flour, sugars, apple pie spice, salt, baking soda, nutmeg, and allspice. Stir in eggs, oil, applesauce and vanilla to just moisten. Stir in apples and pecans. Into a greased and floured Bundt pan pour in 2/3rds of the batter, spoon filling over mixture leaving about 1-inch border around edges of pan and swirl gently with a knife, spoon remaining batter over. Bake for about 1 hour or until pick inserted in center comes out clean. Remove to cooling rack to cool completely. Pour frosting over cake. Frosting; into a saucepan add brown sugar, butter and milk and bring to a boil whisking constantly. Remove from heat and stir in vanilla or orange. Gradually whisk in powdered sugar to smooth and mixture slightly cools and thickens. Immediately drizzle over cooled cake.
Cranberry Mousse - mmmmm
3 cups fresh or frozen cranberries
2 cups sugar
4 cups cranberry juice cocktail
3 envelopes unflavored gelatin
1/3 cup Kirsch
2 tsp. orange zest
2 cups heavy whipping cream
pinch of salt
Sauce
1 (10 oz.) package frozen raspberries, thawed
1 (12 oz.) jar seedless raspberry preserves (good quality)
1/4 cup Kirsch
Mousse; rinse berries in cold water and discard any bad bones. Place into a saucepan with the sugar and 1 cup of cranberry juice. Bring to a boil, reduce to simmer for about 5 minutes uncovered. Into a small bowl whisk the gelatin with 1 cup of cranberry juice and allow gelatin to soften about 5 minutes. Stir the gelatin into the hot cranberry mixture, then add remaining 2 cups of juice, kirsch and zest. Transfer to a large bowl and refrigerate to slightly thickened or about 3 hours. Into a bowl of electric mixer whip the cream and salt to stiff peaks. Fold the whipped cream into the slightly thickened gelatin mixture. Pour mixture into a 2-qt. mold that you have lightly spray with PAM or other cooking spray. Chill about 4 hours or overnight. Sauce; press the thawed raspberries though a fine mesh sieve over a bowl and discard seeds. Into a bowl of raspberries and stir in the preserves and Kirsch mixing well. Cover and refrigerate. To serve; dip the mold partially in lukewarm water for a few seconds, don't get any of the water into the mixture and tap to loosen. Invert the mold onto a serving platter. Serve with some of the sauce drizzled over.
Decadent Bread Pudding
6 eggs
2 cups heavy whipping cream
3/4 cup sugar
1/4 cup banana liqueur
3 large ripe bananas, peeled
1 loaf of French bread, crusts removed and cut into 1/2-inch thick slices
2 tsp. cinnamon
Sauce
5 egg yolks
1/2 cup sugar
1 cup whole milk
3/4 cup heavy whipping cream
1 vanilla bean, split
3 Tbl. dark rum
Preheat oven to 350 degrees. Into a bowl whisk the eggs, cream, sugar and liqueur. Puree the bananas and layer half of the bread slices onto the bottom of a 13x9 baking pan. Pour half of the egg mixture over bread, pressing bread slightly with back of spoon. Spread banana puree over egg mixture and sprinkle with 1 Tbl. sugar and 1 tsp. cinnamon. Layer remaining bread, egg mixture over bread pressing down slightly. Sprinkle 1 Tbl. sugar and 1 tsp. cinnamon over. Bake for about 50 minutes or until center is set, remove and cool about 10 minutes before serving. Sauce; into a bowl whisk the eggs and sugar to blend. Into a large saucepan, add the milk and cream, scrape the vanilla beans into pan and add the whole bean. Bring to a simmer. Gradually whisk some of the hot mixture into egg yolk mixture, then combine that mixture back to saucepan stirring constantly over low heat until sauce thickens about 6 minutes. Do not boil. Stain the sauce though a fine mesh strainer into a bowl and refrigerate to chilled. Stir in rum. Serve bread pudding and top with sauce.
Pear Pie
Crust - 2 (to fit a 9-inch pie pan, top and bottom crust) flaky pie crusts of your choice (everyone seems to have their own favorite pie dough recipe) or if crust challenged you can use a good quality store bought version
1 1/2 sticks chilled butter, cut into small dice
Filling
3 lbs. firm but ripe Bartlett pears, peeled, quartered, cored and sliced into think wedges
1/3 cup pure maple syrup
1/3 cup sugar
2 Tbl. quick cooking tapioca
2 Tbl. fresh lemon juice
1 Tbl. crystallized ginger, minced
1 tsp. pure vanilla extract
1 tsp. fresh lemon zest
2 Tbl. whole milk
1 Tbl. sugar
Preheat oven to 375 degrees. Into a large bowl add the pears, maple syrup, sugar, tapioca, lemon juice ginger, vanilla and zest. Tossing together to combine. Prepare your crusts and fill bottom crust with filling, add top crust and crimp edges together. Brush top crust with milk and sprinkle with 1 Tbl. sugar. With a sharp paring knife, cut several slits into top of crust. Place the pie onto a baking sheet which you have lined with parchment paper (easy cleanup for spills) and bake about 1 hour. If crust starts getting too browned tent with some foil. Remove to cooling rack. Serve with freshly whipped cream or vanilla ice cream. Note; if using freshly whipped cream (2 cups) whip with about 1/4 cup powdered sugar and a splash of pear liqueur.
Perfect Toffee - these are great to place into clear cellophane bags and tie with some fall colored French ribbon to give to your guests as they leave - or just perfect for a small sweet bite at the end of dinner. Note; this candy is also great to make for Christmas.
1 1/4 cups butter
1 cup sugar
1/3 cup brown sugar, packed
1 Tbl. instant espresso
1 Tbl. dark unsulphured molasses
1/2 tsp. salt
1/3 cup water
2 cups pecans, toasted and chopped
1 cup bittersweet chocolate chips (get a good quality)
1 cup semisweet chocolate chips
Line a 15x10 inch pan with parchment and lightly spray with cooking spray. Into a large saucepan add butter to melt and stir in sugar, then add brown sugar, espresso, molasses, salt and water. Cook, stirring constantly until candy thermometer registers 290 degrees or soft crack stage. Remove from heat and stir in pecans and pour mixture into prepared pan spreading with an offset spatula into an even layer. Sprinkle both chips over top and let stand for a couple of minutes, then spread with an offset spatula. Chill at least 1 hour or until firm. Break toffee into pieces and store in airtight container in refrigerator for about up to 1 week.
Bon Appetit
"Let us come before him with thanksgiving and extol him with music and song.
For the Lord is the great God." Psalm 95;2-3
"I always thank my God for you because of his grace given you in Jesus Christ.
For in him you have been enriched in every way….with all kinds of speech
and with all knowledge." - 1 Corinthians 1:4-5
"You will be enriched in every way so that you can be generous on every occasion, and through us your generosity will result in thanksgiving to God. This service that you perform in snot only supplying the needs of the Lord's people, but is also
overflowing in many expressions of thanks to God." - 2 Corinthians 9:11-12
"For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the world of God and prayer." - 1 Timothy 4:4-5
