I mash the rutabagas by hand because I prefer some texture, but an immersion blender would work for a smoother mash.
From Camilla Salem
Mashed Rutabagas
Ingredients
6 rutabagas, peeled and cubed
5 tablespoons salted butter, cut into smaller pieces
2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a large pot, cover cubed rutabagas with enough water to submerge completely. Bring to a boil. Boil until tender when pierced with a fork, about 40-45 minutes.
Once tender, strain rutabagas and put them into a large bowl for mashing.
Add butter, salt, and pepper and mash together until you've reached your desired texture.
There's just something about drinking a classic cocktail that puts you in the right state of mind, don't you think? I prefer my Manhattan on the rocks because the clinking of the ice feels old world and romantic to me. But truthfully, the cold, booze-soaked maraschino cherry is my favorite part! This cocktail goes particularly well with salty, rich dishes, making it the perfect addition to a Thanksgiving menu. But be careful: a couple of these babies and you could be dancing on tables this holiday season. Keep reading to stir up one of your own.
From YumSugarManhattan on the RocksIngredientsIce
1 1/2 ounces whiskey
3/4 ounce sweet vermouth
Dash Angostura bitters
Dash maraschino cherry juice
1 maraschino cherry
Directions
Fill a rocks glass halfway with ice.
It's never too early to get your kiddo in on the charitable action! Introducing the Limited Edition Huggies® Santa Diaper (who knew giving could be so adorable?)! When you "Dress 'Em Like Claus For a Cause" in the Huggies Santa Diapers, Huggies will help diaper a baby in need by donating to Every Little Bottom. It's a win-win. In 2011, Huggies' Every Little Bottom has committed to donating more than 22.5 million diapers, teaching your tiny tot the reason for the season, even before they can spell Santa.
The stuffing in the stocking? You can spread even more holiday cheer by uploading a photo of your little one in their Santa Diapers at AmericanGreetings.com and creating a one-of-a-kind holiday ecard. For every ecard created or shared, Huggies' Every Little Bottom will donate to a baby in need!
This past weekend saw a dry run of my upcoming Thanksgiving feast — a fancified version of turkey breast, a few of my favorite vegetable sides, and my first-ever sweet potato pie.
This past weekend saw a dry run of my upcoming Thanksgiving feast — a fancified version of turkey breast, a few of my favorite vegetable sides, and my first-ever sweet potato pie.
The sweet potato pie may have been my first, but it certainly won't be my last. It's the perfect balance of textures and flavors: more soufflélike than custardy in texture, with a crispy graham cracker and butter crust to keep each bite interesting. But in my opinion, it's the candied nut cream topping, with its caramelized crunch and cool whipped consistency, that makes me absolutely crazy for it. Like, stand-over-the-counter, just-one-more-piece-and-I'm-done crazy for it. Want to be crazy for it, too? Then keep reading for the recipe.
Fresh thyme is a key component to this dish, but if you're in a bind, dry thyme can work as well.
From Camilla Salem
Mushroom and Brie Bruschetta
Ingredients
1 baguette, sliced diagonally
1 pound white mushrooms, sliced
3 tablespoons olive oil, plus more for brushing
2 cloves garlic, chopped, plus 1 whole clove, peeled
4–5 sprigs fresh thyme, leaves removed (or 3/4 teaspoon dried thyme)
1 teaspoon salt (or to taste)
1 wedge of your favorite brie
Directions
Preheat the oven to 350ºF.
In a large sauté pan, heat 3 tablespoons of olive oil over medium-high heat. Add mushrooms, chopped garlic, and thyme to the pan and let cook until mushrooms are brown, approximately 15–20 minutes. Remove from heat, add salt, and stir.
Organize baguette slices in a single layer on a large baking sheet. Brush the top side of each slice with olive oil. Place in the oven for about 15 minutes until slices are crunchy. Remove from the oven (but keep the oven on) and let cool. Once bread slices are cool enough to handle, lightly rub the top of each slice with the garlic clove for extra flavor.
Assemble by topping each slice of bread with 3–4 mushroom slices and a slice of brie. Place back in the oven for 5–8 minutes, or until brie is slightly melted. Serve warm.
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