Thanksgiving 2009

Happy Thanksgiving! Indeed it was. This year, for the first time, we had a Thanksgiving potluck and I should've known that like all our other potlucks, this one too would be a rip-roaring success!

The Menu:

Turkey

Stuffing

Mashed Potatoes & Gravy

Glazed Sweet Potatoes

Beans & Cranberry

Sauteed Brussel Sprouts

Corn Bread

Dessert:

Pumpkin Pie

Pecan Pie

Of course, there was apple cider and plenty of wine. But Thanksgiving would not have been Thanksgiving without the most important ingredient - a bunch of good friends.

Happy Turkey Day!

Pecan Pie - Thanksgiving Finale

Golden Apple Pecan Pie

Ingredients:

2 Golden Delicious apples, peeled & sliced

3 eggs

3/4 c. brown sugar

1/8 tsp. salt

3/4 c. light corn syrup

2 tsp. butter

2/3 c. coarsely chopped pecans

Pastry for single crust pie (store bought)

Directions:
Line a 9 inch pie plate with pastry. Place apple slices in bottom of pie plate. Beat eggs; add remaining ingredients, reserving a few pecan halves and mix well. Bake at 425 degrees for 10 minutes. Then reduce heat to 300 degrees and bake for about 1 hour or until set. Garnish with whipped cream and a few pecan halves.

The pecan pie, I am proud of...perhaps my best dish so far!

Casserole - Thanksgiving Contd.

Spinach Cranberry Casserole

This is a simple but delicious recipe, self created but semi-homemade like Sandra Lee’s.

Ingredients:
1 bunch / 1 bag - baby spinach
1 cup - corn nibblets
½ cup – dried cranberries (store bought)
1 can – cream of mushroom soup
Oregano
Chilli Flakes
½ cup Shredded Cheese
Salt n Pepper (to taste)

Directions:
1) Gather all the ingredients, all one has to do is layer them together.
2) In a large, deep, baking dish, assemble half the spinach at the bottom.
3) You then add a layer of corn (1/4 cup) over it.
4) Pour half the can of thick mushroom soup over the corn.
5) Sprinkle some dried cranberries, salt, pepper, oregano and chilli flakes.
6) Repeat 2-5 once again.
7) Finally add the shredded cheese and bake at 300 degrees for 20 minutes.

Voila… your casserole is ready.

Green Beans - Thanksgiving contd.

Green Beans and Caramelized Onions

Ingredients
1 lb green beans,
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper

Directions
Fill a large high sided skillet with some water. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

In a skillet add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and stir well to combine. Season with salt and pepper, to taste.

Traditional Thanksgiving or Thanksgiving Tradition

This year, unlike last year, I bought a whole turkey. It was challenging to find a real small one, but I did finally! I also decided to make as many dishes as I possibly could - turkey, stuffing, sides and a pie. I guess all the time that I spent watching food network for the last one month paid of, because I think I put out a pretty good spread... good by my amateur standards that is. I tried to capture all of it in the picture above.

The Menu
- Herb Roasted Turkey
- Carrot-Celery Stuffing
- Gravy
- Spinach Cranberry Casserole
- Sauted Brocolli n Mushroom
- Green Beans with Caramelized Onions
- Corn Bread
- Beetroot Salad
- Apple Pecan Pie
- Apple Cider

I marinated the turkey 3 days in advance. The marinade was straight out of one of Ina Garten’s recipe.

http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe/index.html

I followed it to the T and baked it for 3 whole hours. Yes it did turn out to be a little dry in the center but on the whole I think I did a decent job… SK, my unfailing food supporter, said so at least!

For the Stuffing: (also courtesy food network)
Ingredients:
3 whole celery stems cut into medium pieces
½ an onion cut lengthwise
2 whole carrots cut lengthwise
2 tsp sage
2 tsp minced garlic
½ cup cooking wine
1 cup chicken broth

Method:
- Sautee the onion in olive oil and garlic.
- Add in the celery and carrots once onion turn brown
- Add the sage, the chicken broth and the cooking wine; simmer together for five minutes.
- Transfer to a baking dish and bake for 10 minutes at 350 degrees.

The gravy and the corn bread were both made from a packet. It was the first time I’ve baked cornbread. I cut down on the butter which is why it turned out a tad bit dry.

The next 3 posts will have the recipes for the casserole, beans and pecan pie. Honestly, the meal wasn’t lip-smacking delicious but I’m glad I went all out. It may not have been a traditional meal but it sure was a tradition that I’d like to keep going… for years to come.

Happy Thanksgiving

The first time I tried my hand at stuffing a turkey was two years ago; of course, it was the infamous five who chipped in together - too many cooks did not spoil that broth! This year, I baked some turkey too, not a whole one but just turkey breasts.

Marinade:
3 Tbs Olive Oil
2-3 Basil leaves
1 Tbs Sage
1 Tbs Thyme
5 Tbs lemon
5 Tbs cooking sherry
Chili Flakes
Salt to taste

I marinated this a day in advance. I then caramalized some onions, sauteed it in garlic, made big slits on the side of the turkey breasts and then stuffed the onions in it. It took a good two and a half hours to bake and become tender.

For the gravy I bought the Mc Cormick's ready-made gravy powder. It turned out pretty good I think, considering it was my first solo attempt!

HAPPY THANKSGIVING TO EVERYONE