Curried Brussels Sprouts. Curried Brussels Sprouts. English Harvest Recipe - Ryan Fitzgerald. Captain Radcliffes Punch Recipe. Sweet Potato Casserole with Bourbon and Pineapple. Enlarge Credit: Anna Stockwell SERVES 12–16 5½ lb. sweet potatoes½ cup dark brown sugar¼ cup bourbon4 tbsp. unsalted butter, melted1½ tsp. kosher salt1 tsp. ground cinnamon1 tsp. ground ginger½ tsp. ground allspice½ tsp. freshly grated nutmeg½ tsp. ground black pepper2 eggs1 (8-oz.) can crushed pineapple1 cup sugar1 tsp. vanilla extract4 egg whites 1. Heat oven to 350°. Place potatoes on a foil-lined baking sheet; bake until tender, about 1½ hours. 2. 3. Sweet Potato Casserole With Pecan Crumble.
Enlarge Credit: Todd Coleman SERVES 6–8 FOR THE FILLING: 3 lbs. sweet potatoes ⅓ cup packed dark brown sugar 6 tbsp. unsalted butter, melted ¼ cup heavy cream 1 tsp. vanilla extract 1 tsp. ground cinnamon ½ tsp. freshly grated nutmeg ½ tsp. kosher salt 2 eggs, lightly beaten 1 1″ piece ginger, finely grated Freshly ground black pepper, to taste FOR THE CRUMBLE TOPPING: ½ cup flour ½ cup rolled oats ½ cup packed dark brown sugar ¼ cup finely chopped pecans ½ tsp. kosher salt 5 tbsp. unsalted butter, cubed and chilled ¼ cup mini marshmallows 1. Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1½ hours; let cool for 30 minutes, and then remove skins.
Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. 2. Orange and Honey-Glazed Carrots. Enlarge Credit: Todd Coleman ingredients 12 tbsp. unsalted butter4 lbs. carrots, peeled and cut into 1½-inch chunks1 cup honeyJuice and zest of 1 orangeKosher salt and fresh-ground black pepper2 tbsp. chopped fresh tarragon instructions Melt butter in a 12"-wide, high-sided skillet over medium-high heat. Add carrots, honey, and orange zest and juice. Bring to a boil, reduce heat to medium-low and cook, uncovered, stirring occasionally, until sauce is thickened and carrots are soft, about 1 hour and 15 minutes. Season with salt and pepper, and sprinkle with tarragon before serving.
Mashed Potatoes with Caramelized Onions recipe on Food52.com. Thanksgiving Turkey Pan Gravy Recipe. Popovers | Popovers Recipe. Makes 6 large popovers or 10 small popovers | Prep Time: 5 Minutes | Total Time: 45 Minutes Images and Recipe from Martha Stewart Living November 2013 Ingredients: 3 large eggs, room temperature 1 1/2 cups whole milk, room temperature 1 1/2 cups all-purpose flour 1 1/4 teaspoons salt Vegetable-oil nonstick cooking spray Method: If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Combine egg and milk in a large bowl and whisk vigorously until very frothy, about 1 minute.
Remove popover pan from oven and coast with cooking spray. Remove the popover pan from the oven and turn them out on a wire rack immediately and poke a small opening in the side o each with a paring knife to let the steam escape. Cook’s Notes: You can beat the batter with a electric hand mixer or stand mixer. Sweet Popover Variations Modify the batter by whisking 1/2 teaspoon pure vanilla extract into egg mixture. Cinnamon Sugar: Dark Chocolate: Orange: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird) recipe on Food52.com.
Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 1,878 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This recipe won a turkey taste test with staff of the L.A. Serves 11-15 One 12- to 16-pound turkey (frozen is fine) Kosher salt Herbs and/or spices to flavor the salt (optional -- see suggestions in step 1) Melted butter for basting (optional) Wash the turkey inside and out, pat it dry and weigh it. This recipe is a Community Pick! Share this Recipe Tweet this Recipe. Thanksgiving recipe swap. Hungarian sour cherry strudel Although I've spent the majority of my life in the US, I was actually born in Budapest.
My mother was a great cook, and I grew up eating all sorts of Hungarian dishes. Strudels filled with apples, cherries, or sweetened farmer's cheese were a popular dessert at our table. With the wide availability of frozen phyllo dough, strudels are easier to make than pie, can be assembled ahead of time, and held in the freezer until you are ready to bake. Ingredients:1 package frozen phyllo dough, defrosted 1 stick butter, melted 1 cup walnuts, ground ½ cup sugar, or to taste1 cup plain, dry bread crumbs 3 cups sour cherries, pitted and stemmed (use frozen if out of season) Equipment: 2 dampened tea towels, excess water squeezed out Pastry brushSharp knife Directions:Preheat oven to 400F.
Lay the other tea towel in front of you. Brush the rolled up struel logs with melted butter. Thanksgiving recipe swap. Sweet potato latkes with celeriac root and apple This year is an unusual convergence of Hanukkah and Thanksgiving. Though I could never substitute my mother's 100-year-old sweet potato casserole with marshmallows, a standard at our Thanksgiving feast, I would like to add some Hanukkah side-dishes. I plan to make these sweet potato, celeriac and apple latkes for my family over the holidays, and they would be just as welcome on a Thanksgiving table. (Of course, this version will never replace the classic potato and onion latkes, beloved by family and my readers, but sweet potato, celeriac root, and apples lend a Thanksgiving twist to this Hanukkah staple.)
Ingredients: 1 lb sweet potatoes, peeled ¼ celeriac root (about 3 oz) 1 apple, such as Granny Smith, cored and unpeeled 1 medium onion 1 large egg, lightly beaten 3-4 tbsp flour ½ tsp thyme or marjoram, minced Salt and freshly ground pepper to taste Vegetable oil for frying Heat a griddle or non-stick pan and coat with ⅛ inch of oil. Stuffing Muffins V Recipe. Pumpkin Stuffed with Everything Good Recipe | Epicurious. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it.
If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky. Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Whole pumpkin-stuffed custard a hit with family - Spokesman Mobile - Nov. 20, 2013. November 20, 2013 - Updated: 7:16 a.m. “For pottage and puddings and custard and pies, Our pumpkins and parsnip are common supplies: We have pumpkins at morning and pumpkins at noon, If it were not for pumpkins, we should be undoon” – Pilgrim rhyme from the 1630s Vandetta Williams usually serves three desserts at Thanksgiving: chocolate pie with graham cracker crust, coconut cream pie or cheesecake – “It’s one or the other” – and a thick, slightly sweet custard baked inside a whole pumpkin.
The baked whole pumpkin, grown in her Spokane garden, gets the place of honor. It’s a family favorite, first made as a conversation starter for the grandkids some 20 years ago. They liked the fact that dessert was in an actual pumpkin. She still does. “There’s nothing to it, really,” she said. Williams, a retired waitress, found the recipe in a newspaper in the early 1990s. Williams’ recipe also uses ginger. I added 1/2 teaspoon of pumpkin pie spice when I tried the recipe. From Vandetta Williams. Food Network. Roasted Beets with Orange and Creme Fraiche. Enlarge Credit: Vanessa Rees Ingredients 3 lb. beets (about 10 large)3 tbsp. olive oilKosher salt and freshly ground black pepper, to taste1 cup crème fraîcheZest and juice of 1 orange Instructions Heat oven to 400°. Place beets in a 9” x 13” ovenproof dish; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes.
Thanksgiving recipe swap. Sichuan dry-fried green beans If I had to choose a traditional Thanksgiving dish to replace, I'd replace green bean casserole. I didn't grow up eating green bean casserole, and while it's an interesting dish, there are much better ways to cook green beans — like Sichuan dry-fried green beans. This dish reminds me of when I was living in Beijing in my mid-20s and spending Thanksgiving with other American expats.
The method for cooking the dish (dry-frying) renders it super crispy, which I find so much better than mushy green beans that you bake in a casserole dish. Ingredients: ¾ pound green beans¼ cup peanut or vegetable oil5 or 6 dried red chillies¼ tsp ground Sichuan pepper1 tbsp minced garlic1 tsp minced or grated fresh ginger3 scallions, white parts only, thinly sliced4 oz fresh shiitake or cremini mushrooms, finely chopped For the sauce:1½ tsp Chinese rice wine or dry sherry1½ tsp chilli bean sauce½ tsp sesame oil1 tsp sugar½ tsp salt, plus more to taste. Broiled Spaghetti Squash with Miso Glaze. Brussels Sprouts and Bacon. Enlarge Credit: Todd Coleman Ingredients 12 oz. slab bacon, cut into matchsticks1 tbsp. olive oil2 tbsp. unsalted butter2 lb. Brussels sprouts, trimmed and halved lengthwiseKosher salt and freshly ground black pepper, to taste Instructions 1.
Heat slab bacon and olive oil in a heavy skillet over medium-high heat. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 15 minutes. 2. Mushroom Phyllo Bundles Recipe. In the Raw. Enlarge Credit: Ingalls Photography For me, the whole thing began with radishes. When I was seven, thanks to the spiral-bound 1965 edition of the Betty Crocker Boys and Girls Cookbook—my mother's childhood copy—I was introduced to the extraordinary notion that radishes could become roses. I learned to carve thin petals into them and drop them into ice water, where they would blossom. I'd savor them with a little sprinkle of salt. There's nothing new about eating raw vegetables, but in the States it wasn't until the first half of the 20th century that an austere serving of celery sticks was recast as an opulent appetizer.
Crudités' popularity has waxed and waned over the years. See the recipe for Creamy Watercress Dip » See the recipe for Lemon Parmesan Dip » See the recipe for Roasted Carrot and White Bean Dip » Sweet Potato Tipsy Recipe. Enlarge Credit: James Baigrie SERVES 6 - 8 This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960). 8 medium sweet potatoes2 pinches of salt7 tbsp. butter1⁄2 cup half and half1⁄4 cup dry sherry3 tbsp. brown sugar 1.
Preheat oven to 350°. 2. 3. Superb Sides - Photo Gallery. Thanksgiving Side Dishes - Photo Gallery. Pumpkin-Leek Stuffing | Feed Me Phoebe. Thanksgiving recipe swap. Thai steamed pumpkin custard Most of the people in my family live in Bangkok, where I was born and raised. With the majority of my American friends celebrating Thanksgiving with their respective families, I usually end up getting together with those who also come from other countries and who have no extended families nearby. Therefore, Thanksgiving feasts have always been about people from various parts of the globe sharing international, home-style dishes.
In keeping with this theme, I serve an easy, deconstructed version of Thai steamed pumpkin custard, either instead of or in addition to traditional pumpkin pie. For a party, you want a dish that is unfussy, works consistently, and is just as satisfying as something achieved through more laborious and precarious means. Directions: Preheat the oven to 350F. In a bowl, whisk together the eggs, coconut milk, vanilla, sugars, and salt, just until smooth. Flaming Punch Recipe. Cocktails for Fall.