Thanksgiving

Thanksgiving Desserts & Cocktails

Leah Short — Wed, 27 Nov 2013 13:59:23 +0000

No Thanksgiving would be complete in our house without dessert and a cocktail or two. Dessert is sometimes the hardest decision for me to make. I want them all!

Here’s a roundup of desserts and cocktails we’ve enjoyed in the past. I hope you’ll enjoy them, too!

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Thanksgiving Mains, Sides, and Breads

Leah Short — Mon, 25 Nov 2013 22:18:17 +0000

Have you planned your menu for Thanksgiving yet? I just finished mine yesterday. I love sitting on the couch, having a huge spread of magazines and cookbooks surrounding me, and making lists! I try to come up with new dishes so we don’t eat the same thing every year, but sometimes a favorite will make several appearances throughout the years.

I’ve compiled a list of Thanksgiving mains, sides, and breads that I’ve shared on the blog in previous years to help you along with your planning if you still need ideas. I’ll also be doing a roundup of desserts and cocktails!

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Cranberry & Citrus Sauce

Leah Short — Mon, 26 Nov 2012 19:46:39 +0000

It’s funny that I now have a homemade recipe for Cranberry & Citrus Sauce on my blog. You see I’m a huge fan of the canned stuff. Huge. I just love it. I smother everything on my Thanksgiving plate with it. So it never crossed my mind to make it myself. I have to confess though. I only made it to use in a cocktail!

So, how’s it taste?

Well, the fact I’m blogging about only the sauce should tell you that I really liked it. I may never go back to the canned stuff and that’s a pretty big statement coming from me. I couldn’t believe how easy it was, it practically made itself! All the ingredients, except the grapefruit segments, cook together in a saucepan until thick and delicious. It takes no time. The cranberries are perfectly tart, but I like how the orange juice and zest bring just a touch of sweet. I’m not a big fan of grapefruit as I find it a little bitter, but it works nicely in the sauce. However, the next time I make this I’ll use orange segments instead. I got a few bites of bitter and I think the orange segments would have been more palate-pleasing.

This sauce was fantastic and I didn’t miss the canned stuff. Have I changed my ways for good? We’ll see how it goes for Christmas dinner. Read how this incredible sauce gets turned into a tasty beverage!

Cranberry & Citrus Sauce

by Amy Wisniewski, Chow
makes about 2 cups

Ingredients:

1 (12 oz. bag) frozen or fresh cranberries (about 3 cups)
3/4 cup granulated sugar
1/3 cup freshly squeezed orange juice
2 tsp. finely grated orange zest
1 1/2 tsp. finely grated ruby red grapefruit zest
1/2 cup ruby red grapefruit segments, medium dice

Directions:

1. Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes.

2. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.

3. Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

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Baked Spinach & Gruyere

Leah Short — Thu, 08 Dec 2011 15:58:00 +0000

I hope you like cheese…and if you don’t like spinach, you will after this Baked Spinach & Gruyere hits your tongue. It’s heavenly. It’s also rich and decadent and quickly turns a healthy vegetable into something sinful and not so nice to your hips. But it’s the holidays! So who cares, right? It’s cold outside, so a little extra padding won’t hurt. There’s always the gym in January, so indulge!

So, how’s it taste?

I’m not kidding when I say it’s rich and decadent. It’s almost over the top. It supposedly makes 8 servings, but we get way more out of that because it’s so intense. Maybe it’s eight if you have a big slice of it for your main course, but I slice it smaller for a side. The shallots are cooked and reduced in white wine, then added to cream, milk, and oh that cheese! Half a pound of Gruyere and a bit of Parmesan. Very unassuming from its looks, but oh it’s just delicious! I’d like to try it substituting whole milk for the cream, and skim milk for the whole milk, just to see if it’s less rich. It’s pretty darn good as is, but only a special occasion side, as I’d like to continue to fit into my jeans you know?

Baked Spinach & Gruyere

Real Simple
serves 8
per serving: 417 calories, 31g fat, 14g carbs, 24g protein, 5g fiber

Ingredients:

1 tbsp. olive oil, plus more for the dish
6 shallots, thinly sliced
kosher salt and black pepper
6 large eggs
1 cup heavy cream
1 cup whole milk
1/4 tsp. grated nutmeg
4 10-ounce boxes frozen leaf spinach, thawed
1/2 cup grated Parmesan (2 ounces)
2 cups grated Gruyere (8 ounces)
1 cup dry white wine

Directions:

1. Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.

3. Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4. Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyere, and Parmesan into the egg mixture. Transfer to the prepared baking dish.

5. Bake until bubbling and the top is golden brown, 45 to 55 minutes.

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Whiskey-Glazed Ham

Leah Short — Tue, 06 Dec 2011 16:20:53 +0000

Baked ham is so easy, especially when you start with one that’s already cooked. There are no less than a bajillion recipes for glazes, but I’m partial to ones that involve liquor…specifically Jack Daniel’s like in this Whiskey-Glazed Ham. The ingredients are minimal, but wow do they add some flavor. I know it’s old-fashioned, but I really like the diamond patter with cloves. I remember my grandma doing that to ham, so it’s mostly sentimental, but I happen to really like the spice, too.

So, how’s it taste?

It’s not a strong taste of whiskey, but you can taste the extra sweetness and a little something over the brown sugar. See how when the ham is scored, it sort of spreads open and all that glazey goodness gets down into the meat?! It was really good. The glaze also makes a thin crust on top. Slices of smoky, salty, sweet ham and I was in dinner heaven. The leftovers? Even better! A few slices on a roll or a biscuit…mmm mmm!

Whiskey-Glazed Ham

Betty Crocker
serves 16
per serving: 250 calories, 8g fat, 16g carbs, 29g protein, 0g fiber

Ingredients:

1 fully cooked smoked bone-in* half ham (9 to 10 lbs.)
1 tsp. whole cloves
1 cup packed dark brown sugar
2 tbsp. ground mustard
1/4 cup whiskey (I use Jack Daniel's)

*I wanted to cook a smaller ham, but couldn't find a 5 lb. ham with the bone, so I used boneless and it worked fine.

Directions:

1. Heat oven to 325°F. Spray shallow roasting pan or 15x10x1-inch pan with cooking spray. Place ham, fat side up, on rack in shallow pan. Score outside of ham in diamond pattern; insert cloves into diamond shapes. Insert ovenproof meat thermometer in thickest part of ham. Bake 1 hour.

2. In small bowl, stir together brown sugar, mustard, and whiskey. Brush 1/2 of mixture evenly over ham.

3. Bake 30 minutes. Brush with remaining mixture. Bake 40 to 50 minutes longer or until thermometer reads 140°F. If pan drippings start to burn, add up to 1/4 cup water to pan.

4. Remove ham from oven; cover with foil and let stand 10 to 15 minutes for easier carving.

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Pot Roast with Porcini Mushrooms (Stracotto)

Leah Short — Sat, 22 Jan 2011 15:19:02 +0000

Ooo baby, have I been excited to share this recipe with you. This is what we ate for our Christmas dinner and was it ever a show-stopper. Pot Roast with Porcini Mushrooms (or Stracotto in Italian) tasted so delicious, I ate the leftovers for every single meal afterward for days and almost shed a tear when it was gone. The flavor is just killer. Whatever you’ve got planned for dinner tonight, forget about it and make this instead. You’re welcome.

So, how’s it taste?

Obviously I loved every morsel of it. Simple ingredients, but each one packs a hefty punch. Onions, red wine, beef broth, mushrooms, and rosemary. Now this is how you eat beef. You’ll need a Dutch oven for this recipe and my mom graciously bought an awesome red one by Better Homes & Gardens (found at Walmart) for the occasion. It works on those stove tops that are flat glass and can go right into the oven with the lid as well. It takes about 3 1/2 hours to complete the dish, but the oven does most of the work for you. The result is a juicy, tender, succulent braised beef that you won’t soon forget. The pan juices and vegetables get pureed at the end to make a knock-out gravy. This beef would be great served over Herbed Cheese Polenta or any kind of potatoes.

Pot Roast with Porcini Mushrooms (Stracotto)

Giada's Family Dinners by Giada De Laurentiis
8 to 10 servings

Ingredients:

1 (5-pound) boneless beef chuck roast
salt and freshly ground black pepper
2 tbsp. olive oil
2 onions, chopped
6 garlic cloves, coarsely chopped
1 cup dry red wine (I used cabernet sauvignon)
1 3/4 cups canned low-sodium beef broth
1/2 ounce dried porcini mushrooms
1 large sprig of fresh rosemary

Directions:

1. Preheat the oven to 350 degrees. Pat the beef dry with paper towels and sprinkle generously with salt and pepper. Heat the oil in a heavy 6-quart pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

2. Reduce the heat to medium. Add the onions to the same pan and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute for 1 minute. Add the wine and boil for 1 minute. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Braise until the beef is fork-tender, about 3 hours, turning the beef over halfway through.

3. Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender (or transfer to a blender), puree the pan juices and vegetables until smooth. In a medium, heavy saucepan, combine the sauce and rosemary sprig. Bring to a boil, then season the sauce to taste with salt and pepper.

4. Cut the beef across the grain into 1/2-inch thick slices and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

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Sage & Maple Cornbread Stuffed Pork Chops

Leah Short — Tue, 07 Dec 2010 16:35:00 +0000

I have a lot of explaining to do on this post. First, why am I making Sage & Maple Cornbread Stuffed Pork Chops for Thanksgiving and second, why are those pork chops so ginormous! The first question is easy and much, much less embarrassing than the second. My mom simply does not like turkey. Now before you go feeling sorry for me, I always manage to get my hands on some delicious turkey, so I’m not deprived, and honestly it’s quite nice not eating the same ol’ same ol’ every year. The reason why the pork chops are so thick? Read on for my flabbergasted moment in Publix…

So, how’s it taste?

Let me tell you despite their appearance, these pork chops were delicious. The touch of maple in the cornbread stuffing combined with the sage and seasoned salt was perfect for a holiday main dish. Simple ingredients and flavors, but all together was so good with pork. I have a weak spot for cornbread dressing, so this dish was right up my alley. Goes great with cranberry sauce, too! Another plus is you can prepare the chops the night before and pop them in the oven the next day to make dinner a snap.

Now on to my blushing-fest in Publix. I needed 1 1/2 inches thick chops and they don’t normally package them that thick, so I asked the butcher to cut some for me. Well, the butcher was quite the cutie patootie with gorgeous blue eyes, so I’m already stammering like a kid asking for the special cuts. Plus I’m dressed like I’m trying to get picked for an ambush makeover. Then he asks me if I prefer the loin chops or the rib chops, and I say loin.

Mr. Blue Eyes says, “Oh, you prefer the loin?” I about lost it! I just stared at him like a deer in headlights! Did he really just ask that? Oh, wait, he’s talking about the pork chops! He grabs an already packaged hunk of pork “loin” and asks me if he can just cut it down the middle. I was so embarrassed and turning bright red at this point that I just said yes and barely looked at the size. So there you have it. That’s why our pork chops are about 4 inches thick. The picture above was enough for 4 servings and I had two of them! I guess I better primp next time I go to Publix and be prepared for “preferring the loin!”

Sage & Maple Cornbread Stuffed Pork Chops

Pillsbury Holiday, November 2005
4 servings; 550 calories, 23g fat

Ingredients:

2 tbsp. butter or margarine
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), large pieces cut up
3/4 cup water
1 tsp. dried sage leaves
3/4 tsp. seasoned salt
2 cups cornbread stuffing mix (from 6-oz package)
3 tbsp. real maple syrup or maple-flavored syrup
4 bone-in pork loin chops, about 1 1/2 inches thick (2 1/2 to 3 lb)

Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes, stirring occasionally, just until tender.

2. Stir in water, 1/2 teaspoon of the sage and 1/4 teaspoon of the seasoned salt. Heat to boiling. Stir in stuffing mix and 1 tablespoon of the syrup until moistened. Remove from heat.

3. Cut pocket in each pork chop, cutting into side towards bone. Spoon about 1/2 cup cornbread mixture into each chop, pressing in firmly. Sprinkle both sides of stuffed pork chops with remaining 1/2 teaspoon sage and 1/2 teaspoon seasoned salt; place in baking dish. Drizzle remaining 2 tablespoons syrup over chops. Spoon any remaining stuffing around chops.

4. Cover tightly with foil; bake 45 minutes. Uncover dish; bake 10 minutes longer or until meat thermometer inserted in pork next to bone reads 160°F. If desired, serve with pan drippings.

*Note: The chops can be stuffed ahead and refrigerated up to 8 hours in advance. When it's time to get dinner ready, bake them as directed in the recipe, adding a little additional time, if necessary.

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