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10 Thanksgiving Recipes You Must Make

YumSugar — Wed, 25 Nov 2009 06:50:24 -0800

Hopefully, all of the hype surrounding Thanksgiving has got you pretty excited about the biggest food holiday of the year. Still looking for that clutch dessert or impeccable side to help you stand out at the dinner table? Then cease to look further, because I've compiled 10 entrées, sides, desserts, and condiments that you absolutely cannot live without this turkey day.
Don't forget to pick out a cocktail to go with your memorable meal. For this year's ultimate Thanksgiving recipes, keep reading.

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Wild Rice Dressing Two Ways - Beginner and Expert

YumSugar — Wed, 25 Nov 2009 05:50:27 -0800

Regardless of whether or not you stuff your turkey, it simply wouldn't be Thanksgiving without stuffing - er, I mean, dressing. Change things up and take a tip from denizens of the Deep South and Carolina low country: make rice the star of the dish. Not only is whole-grain rice healthier and gluten-free, but cooking up a pot of rice is less work than cubing pieces of day-old bread.

If you're on a tight timeline, keep things simple by using brown rice mix. Fluff in sweetness and crunch by adding dried fruit, almonds, and orange zest. Alternatively, build layers of complexity by browning aromatic vegetables, slow-boiling the rice separately, and then baking the components together to fuse all of the dish's earthy flavors. See both options when you read more.

Whet Guests' Appetites With a Spicy, Seasonal Salad

YumSugar — Tue, 24 Nov 2009 15:00:02 -0800

Whenever I have people over for a sit-down holiday dinner, I like to set the tone with a hunger-inducing salad as the first course. For my most recent dinner, I foreshadowed the Fall meal to come with a peppery medley of in-season produce.

This salad, with its salty, spicy, tangy, and sweet components, turned out to be the perfect way to get guests psyched for supper while still leaving plenty of room for the main course.

Toasted on the stove, pepitas, or hulled pumpkin seeds, impart a nutty flavor to the olive oil, which plays a crucial part in the aromatic dressing. Make this your Thanksgiving salad when you keep reading.

Do You Know Your Winter Squash?

YumSugar — Tue, 24 Nov 2009 05:50:00 -0800

Winter squash are to Fall as tomatoes are to Summer. Much like tomatoes, squash are usually considered vegetables, despite the fact that they are actually botanically classified as fruits. And, just like tomatoes, they're unavoidable this season, and come in so many countless varieties that it's hard to keep track of all of them.

I thought I'd sneak in a pop quiz to find out exactly how much you know about Fall's most fetching fruit. I'll shoot you a picture, and you guess the name of the Winter squash. Ready? Let's go!

Question 1 of 8

What variety is this dark green, orange-fleshed squash?

How to Prep a Butternut Squash

YumSugar — Wed, 18 Nov 2009 06:50:09 -0800

Recently, I praised butternut squash for its mild sweetness and versatility - but I was surprised when so many of you said you'd never prepared one before, or find it hard to work with. Since it'd be a bummer to miss out on this Fall vegetable at home (unless you can afford $400 for an automated butternut squash peeler!), I thought I'd help you out with instructions on how to prep it yourself. Here's a step-by-step lesson.

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Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.

How-To: Create Festive Fall Votives

CasaSugar — Wed, 18 Nov 2009 05:30:22 -0800

Want to add some pretty autumnal style to your Fall Thanksgiving table? Then try this great, simple trick from Better Homes and Gardens for transforming a holiday Autumn table. For a beautiful twist on boring old votives, collect colorful leaves from your backyard or nearby park. Then, tie the leaves to the votive with ribbon, twine, or yarn. Voila! You have a no-cost centerpiece for your Thanksgiving table. Just be careful not to get any of the leaves close to the flame. While I do love the fiery reds of Autumn leaves, I don't actually think that I want them on fire.

For another votive idea, read more.

If you have some extra time, you can also decoupage leaves onto the votive's exterior. This will give the votive a frosted effect, and will illuminate the leaves.

Source

You Won't Miss the Turkey With This Savory Squash Pudding

YumSugar — Tue, 17 Nov 2009 15:00:27 -0800

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.

Happy Hour: Cran-Limoncello

YumSugar — Mon, 16 Nov 2009 15:00:49 -0800

Every few months, I host a book club in my home, and find it a lovely occasion to try out a new cocktail. This time around, I couldn't wait to incorporate ingredients that evoke the holidays, like cranberries and the zesty Italian after-dinner favorite, limoncello.

This three-ingredient sipper couldn't be easier to pull together; it simply calls for seltzer, limoncello, and cranberry juice - no shaker required. Yet the payoff is in spades: "What went into this? Can I have the recipe?" friends asked me throughout the night. I assured them that even the most bar-challenged could make this drink. For a pretty garnish that's a hint of what's to come, toss in a few fresh cranberries, too. Keep reading for the recipe.

The Basics: Pear Crisp

partysugar — Mon, 16 Nov 2009 04:00:13 -0800

A crisp is a deep-dish fruit dessert that's topped with a crumbly oat, butter, and flour mixture. It's a fabulously easy and versatile finish to any home-cooked meal. Once you know the basic topping ingredients, you can use whatever fruit is in season. Apple crisp is my dad's favorite, but when I made this, I decided to use pears. As the crisp bakes, the topping browns and the fruit caramelizes. Crisps are best enjoyed warm out of the oven and are especially wonderful when paired with a scoop of vanilla ice cream. This old-fashioned and comforting dessert is always a crowd pleaser, so learn how to make it and read more.

Pear Crisp
From Ina Garten

Ingredients

4 pounds ripe Bosc pears (8-10 pears)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Serves 8.

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