Feeds:
Posts
Comments

Archive for the ‘Thanksgiving’ Category

It’s hard to believe that Thanksgiving is just a few days away! I am in the midst of planning for this year’s meal and though it would be helpful to create a post with some of my favorite recipes. I hope this provides ideas and inspiration for your holiday feast.

Good Eats Roast Turkey on the Big Green EggBrandon and my dad cooked the turkey on the Big Green Egg last year and it turned out wonderfully. Alton Brown’s method for preparing a turkey is perfect and roasting it on the Big Green Egg instead of in the oven added so much flavor.

Classic White Dressing – This dressing recipe has a short ingredient list but tastes great!

Sweet Potato Casserole - With alternating rows of crunch and marshmallow topping, this sweet potato recipe is sure to please everyone at your table. I’ve been making this one for several years now. It’s delicious and you just can’t beat the presentation.

Macaroni and Cheese – I first tried this recipe as part of my 68 Days of Gourmet project. It totally won me over and I’ve been singing its praises ever since. Try it, you won’t regret it!

Creamed LeeksWhile searching for nontraditional sides for last year’s meal, I came across this highly rated recipe for creamed leeks. This dish ended up being a surprise hit with the whole family – even those who had never tried leeks before.

Brussels Sprouts with Caramelized Onions and Shallots – This was another of the dishes that came out of my effort to mix up our sides. This recipe even had self-proclaimed brussels sprouts haters professing their love.

Bourbon Pumpkin Cheesecake – Pumpkin cheesecake is a fun addition to a dessert spread full of pies.

Pumpkin Tart with Gingersnap Crust – This tart is unbelievably easy to prepare and delicious. The gingersnap crust is what really sets this off, especially when topped with a dollop of whipped cream.

Happy Thanksgiving everyone!


Read Full Post »

My dad made this dressing recipe from Cuisine at Home several years ago and it’s been a family staple ever since. There is nothing fancy about this dressing and the ingredients list is surprisingly short but it sure is good – especially topped with gravy!

My grandmother has always been the dressing maker for our family Thankgsivings but even she got on board with this recipe. If you’re looking for a classic, traditional dressing recipe, this one’s for you!

One Year Ago: Macaroni and Cheese and Bourbon Pumpkin Cheesecake (both great Thanksgiving recipes!)

Classic White Dressing
(Recipe source Cuisine at Home, December 2007)

Ingredients:

8 cups French bread, cubed and staled (cube and let sit until dried out)
1 1/2 cups whole milk
1 stick unsalted butter
2 cups onion, diced
2 cups celery, diced
2 1/2 cups chicken broth
1/4 cup fresh sage, chopped
1/4 cup fresh parsley, chopped
3 eggs, beaten until frothy
Salt and pepper, to taste

Directions:

Preheat oven to 375 degrees and coat a 2-quart casserole dish with nonstick cooking spray. Place casserole dish on a foil-lined baking sheet and set aside.

Soak bread in milk while you prepare other ingredients.

Melt butter over medium heat in a large skillet. Add onions and celery and cook 6-8 minutes, stirring frequently, until soft. Stir broth, onion mixture and herbs into bread and then add eggs, salt and pepper and gently stir until incorporated. Pour into prepared baking dish and bake for one hour or until center is set.

Yield: 10 servings

Read Full Post »

Big news! This is my 200th post and the second blogiversary of Bakin’ and Eggs is coming up very soon! :D

Let’s get to the food. I have another holiday recipe for you! I discovered this sweet potato casserole several years ago when Brandon requested a marshmallow-topped casserole and I wanted something a little different. This recipe was the perfect compromise and with the alternating layers of pecans and cornflakes and marshmallows, you can be sure that everyone at the table will be pleased. Also, I love the presentation of this casserole. It’s a pretty addition to a holiday spread.

I will be posting a Thanksgiving recipe round up tomorrow so stay tuned!

One Year Ago: Asian Marinated Tuna Steaks

Sweet Potato Casserole
(Recipe source Southern Living)

Ingredients:

4 1/2 pounds sweet potatoes
1 cup sugar (you can reduce this a little)
1/4 cup milk
1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided)
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 1/2 cups miniature marshmallows

Directions:

Preaheat oven to 400 degrees. Pierce sweet potatoes with a fork and bake for one hour, or until tender. Let cool and then peel. Reduce oven temperature to 350 degrees.

Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat sweet potatoes, sugar and next 5 at medium speed until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal, 1 tablespoon of melted butter, pecans and brown sugar in a small bowl. Sprinkle diagonally over casserole in rows (do not add the marshmallows yet!).

Bake for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

Yield: 8-10 servings

Read Full Post »

Let’s get the important facts out of the way. This coffee cake has three sticks of butter in the cake and another half stick in the topping. If you find this shocking you may want to leave now! ;)

That said, this is the perfect coffee cake for the holidays. I made this last Thanksgiving for breakfast (you just have to go all out on Thanksgiving!) and my family loved it. I am a big fan of fresh cranberries in baked goods and this cake had just the right amount layered throughout. The streusel topping was a nice finish and the toasted pecans added so much.

This Cranberry Coffee Cake would be a lovely treat anytime during the holiday season – take it to work, bring it to a friend or serve it for houseguests. I guarantee it will be a hit…just dont’ tell anyone about the three and a half sticks of butter.

One Year Ago: Good Eats Roast Turkey on the Big Green Egg

Cranberry Coffee Cake with Streusel Topping
(Recipe source Cuisine at Home)

Ingredients:

FOR THE STREUSEL
1/2 stick unsalted butter
2/3 cup flour
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries
1/4 cup sugar
2 tablespoons orange zest

FOR THE CAKE
1 cup fresh cranberries
2 1/4 cup sugar, divided
Zest of 1/2 orange
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
4 eggs, plus 1 egg yolk
3 sticks unsalted butter, softened

Directions:

Preheat oven to 350 degrees. Coat a 9-inch square baking pan with nonstick spray. Line pan with parchment paper so it hangs over edges to create handles and spray again with cooking spray.

FOR THE STREUSEL
Melt butter and stir in flour, pecans, dried cranberries, sugar and orange zest. Set streusel aside.

FOR THE CAKE
Pulse fresh cranberries, 3/4 cup sugar and orange zest in food processor and set aside.

Whisk together flour, salt, cinnamon and baking powder in bowl and set aside. Whisk together eggs and egg yolk and set aside. Using hand mixer, cream butter and remaining 1 1/2 cups sugar in large bowl. Add flour mixture and egg mixture alternately to butter mixture, beating well after each addition. Transfer half of batter to prepared pan; top with cranberry mixture and then top with remaining batter, smoothing each layer. Use a knife to swirl batter and cranberries and top cake with streusel.

Bake 55 to 70 minutes or until streusel is golden brown and toothpick comes out clean. Cool on wire rack for 20 minutes before serving.

Yield: 16 servings

Read Full Post »

Get ready for my first Thanksgiving recipe post! I will be sharing Thanksgiving recipes here and there from now until Turkey Day. I actually made this side dish last year because I wanted to introduce some more inventive recipes to the traditional spread. I was browsing through Epicurious’ top-rated Thanksgiving recipes and found this recipe for Brussels Sprout Hash with Caramelized Shallots from Bon Appetit.

The preparation is a little different than your traditional brussels sprouts recipe. Instead of cooking them whole or halved, you cut them into shreds. I like this because they seem more cabbage-like and visually help those who aren’t so sure about brussels sprouts. The caramelized shallots add so much to this dish and the apple cider really brightens the overall flavor.

I don’t really understand how brussels sprouts got such a bad rap? I was interested in how they’d be received by my family. (Please note that I wrote this post after I made the dish last year. It’s been waiting a whole year to be published!) The verdict? My mom claims she’s still not a fan (oh well). My grandmother, who is a cabbage lover but never liked brussels sprouts because she had only ever tried the frozen ones, decided that she is a fan. My dad and I, who’ve always liked them, enjoyed this recipe. Everyone at the table at least gave them a try so that’s all I could ask.

If you are a brussels sprouts love this is a great preparation variation to try.

One Year Ago: Sausage, Cheese and Basil Lasagna

Brussels Sprouts with Caramelized Shallots
(Recipe source Bon Appetit, November 2007)

Ingredients:

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Directions:

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; and sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes, stirring frequently. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Cut brussels sprouts in half lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium high heat. Add sprouts and sprinkle with salt and pepper. Cook until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, about 3 more minutes. Add shallots and mix to combine.

Yield: 8-10 servings

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 430 other followers