Tag Archives: Thanksgiving

Last Minute Thanksgiving Recipe Roundup

Looking for a little last minute Thanksgiving Feast inspiration?

While You Wait for the Bird
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Homemade Ricotta and Melted Leeks
Spiced Sweet Potato Hummus
Za’atar-Pecorino Toasted Crostini

spiced sweet potato hummus

spiced sweet potato hummus

The Pilgrims Ate Soup
Best Butternut Squash and Green Apple Soup
Wild Child Broccoflower and Celery Root Soup

The Best Butternut Squash Soup

Sides Tom Will Love
Bursting Brussels Sprouts with Pancetta-Orange Reduction
Crispy Cayenne Roasted Potatoes
Roasted Cauliflower with Gremolata Breadcrumbs
Farro Salad with Steamed Kale and Roasted Pinenuts
Italian Sausage & Chard Stuffin’ Muffins
Flaky Cheese Straws, As Easy As Being Barefoot

Pan-Roasted Brussels Sprouts with Pancetta-Orange Reduction

Pan-Roasted Brussels Sprouts with Pancetta-Orange Reduction

The Grand Finale
Perfect Pear Cranberry Pie

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Set Your Thanksgiving Table Apart…

Just a few of my favorite food finds sourced for Food52 — you won’t find these handmade, artisanal items on Amazon. It’s a year to support artisans, small businesses, the people doing something with their own two hands. Whether you’re buying for your own kitchen or as a gift, you’ll appreciate the quality and story behind each item below.

With Napkins that Make Your Fork Look Cozy and Table Handsome (Save $20)

IceMilk Heirloomed Collection

IceMilk Heirloomed Collection

With Eric Ripert’s Favorite Spice Blends — An Out of the Ordinary Host Gift (Save $43)

La Boite Fall Spice Blends

Eric Ripert’s Favorite Spice Blends

With a Hello! w/ Personalized Holiday Cards from Hello!Lucky (40% off)

Hello!Lucky

With Pure Vanilla Bean Paste — Your Cookies, Whipped Cream, Pies and Guests will Thank You ($11 off)

Organic Vanilla

Organic Vanilla Paste and Extract

With Your Own Home-Grown Mushrooms — the Gift that Keeps on Giving and Keeps Kids Entertained (32% Off!)

Grow Your Own Oyster Mushrooms

Grow Your Own Oyster Mushrooms

With Handcrafted Neutral Bowls and Platters that Make Your Recipes Shine ($40 off and with Free Gifts!)

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recipe goodness :: italian sausage & chard stuffin’ muffins

Italian Sausage & Chard Stuffin' Muffins

If you’re looking for another crowd-pleasing side to add to your holiday table, look no further. We made this recipe last year for Thanksgiving with my sister-in-law’s family. The addition of italian sausage, swiss chard and herbs brings a ton of great flavor to an otherwise very bready dish. What I love most about this recipe though, was how her family bakes this dish —  instead of just cooking in the cavity of a turkey or in a large casserole dish, her family puts stuffing in muffin tins — hence stuffin’ muffins!. Everyone always loves the crispy pieces from the corners of traditionally prepared stuffing, so to make sure everyone gets some crispy bites the stuffing is divided into muffin pans, also providing for the perfect individual serving sizes — how brilliant is that!

Italian Sausage & Chard Stuffin’ Muffins

Serves 16 | Prep Time: 30-45 mins. | Cook Time: 30 mins.

3/4 loaf french bread
1 1/2 cups nonfat milk
2 lbs Italian sausages
1 cup chopped fat-leaf parsley
1 garlic clover, minced or pressed
1 medium onion, chopped
1/2 cup finely chopped celery
1 1/2 lbs green swiss chard, stem ends trimmed, coarsely chopped
1 1/2 cups freshly shredded parmesan cheese
1 1/2 tsp dried basil
1/4 tsp dried rubbed sage
1/4 tsp dried rosemary
salt

Cut bread into 1/2-in slices. Place slices in a large bowl and add milk. Mix gently with a wooden spoon to saturate with milk and let stand about 30 mins. Stir occasionally.

Meanwhile, place a 6-8 QT. pot over high heat. Squeeze the sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned 10-15 mins; discard fat. Add parsley, garlic, onion and celery. Cook, stirring often, until vegetables are lightly browned 5-8 mins. Add chard and 1/2 cup water and cook, stirring often, until chard is wilted, about 5 mins.

With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage and rosemary. Season mixture with salt to taste.

Preheat oven to 350°. Spoon stuffing into a non-stick or well-greased muffin tins. Bake until hot or lightly browned, at least 30 mins.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole or muffin tins, cover and chill. Allow about 1 hour to bake.

Set Your Holiday Table:
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Cinnamon Sugar & Dark Cocoa Almonds
Rosemary, Truffle and Parmesan Chips or Fries
Best Butternut Squash and Green Apple Soup
Flaky Cheese Straws, As Easy As Being Barefoot

Roasted Cauliflower with Gremolata Breadcrumbs
Perfect Pear Cranberry Pie

 

 

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recipe goodness :: perfect pear cranberry pie

Last year I spent Thanksgiving with my sister-in-law’s family and we were all asked to come with a recipe to prepare. So in typical foodie fashion I found a recipe that would be reminiscent of Thanksgiving, but would also step outside the middle-of-the-road boundaries of the seasonal standards. What I found was this Alton Brown recipe for a Pear Cranberry Pie. It was a risk making a pie that had to compete with fan favorites like pumpkin and apple, but knowing that Alton would have perfected every layer from crust to filling, I was hopeful this dessert would delight. And I was right. So this year, the Pear Cranberry Pie made an appearance at our table again and will probably continue to do so. It may be past Thanksgiving, but this pie is a great addition to any holiday party, so if you’re looking for an inspirational addition to your Christmas, Hanukkah or New Year’s  celebration, I can guarantee this one will be enjoyed by many.

Pear Cranberry Pie
Courtesy of Alton Brown

Makes 1 Pie | Pre Time: 1 Hour | Cook Time: 40-50 Mins. | 425° F

Crust:
6 oz unsalted butter, cut into 1/2-in pieces
2 oz vegetable shortening, cut into 1/2-in pieces
5-7 TBS cranberry juice
12 oz all-purpose flour (~2 3/4 cups)
1 tsp salt
1 TBS granulated sugar

Filling:
3-3 1/2 lbs pears {mix of Bartlett, Bosc and/or Anjou}
1/2 cup sugar, divided
6 oz dried cranberries
3 TBS tapioca flour
2 TBS cranberry jam
1 TBS cranberry juice
2 tsp freshly squeezed lemon juice
1/4 tsp kosher salt
1/4 tsp fresh ground nutmeg

Crust:

Place the butter, shortening and cranberry juice into the fridge for 1 hour.

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3-4 times. Add the butter and pulse 5-6 times until the texture looks mealy. Add the shortening and pulse another 3-4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Filling:
Peel and core the pears. Slice into 1/4 to 1/2-in thick wedges. Toss all the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Transfer the drained liquid into a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.

Preheat oven to 425°

Remove 1 disk from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the doug with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-in pie pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.

Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Cut several slits or designs into the center of the pie crust to allow for steam to release when backing. Place this dough over the pears, pressing together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough.

Gently cover the edges of the pie crust with foil to protect from burning. Place the pie on a half sheet pan and bake on the lower rack of the oven for 20 mins. Remove foil and continue to cook for an additional 20-30 minutes until crust is a golden brown and pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until room temperature.

More Inspiration From Alton:
Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream

Alton Brown’s Bourbon Mint Julep

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