Category — Thanksgiving

Ice cream is a must with pumpkin pie, if I do say so.  Try this cinnamon ice cream recipe from Pure & Yummy–it would be the perfect pie accompaniment!

Cinnamon Ice Cream

Here is Yummy & Pure‘s recipe for Cinnamon Ice Cream with product suggestions by me!

1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3″ cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks
1/4 teaspoon ground cinnamon (optional)

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream on a medium saucepan (try the Revere 2-qt Covered Saucepan). Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl, whisk in the ground cinnamon (optional) and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly (try this Williams Sonoma 10″ Flat Whisk) , then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

It’s the holiday season… you know what that means… Turkey Time!  My family is really small–there are just three of us, so it never makes sense to make a large turkey, but we do need something substantial to remind us that it is the holiday season!  These Turkey Meatloaf Muffins from blogger, For the Love of Cooking are perfection!

Find the recipe here.  Some items you may need before you get started:

1. Skillet like this Le Creuset Cast Iron 12-Inch Skillet.

2. Muffin tray like this Faberware Muffin Pan

3. Ice cream scoop like this Crate & Barrel Stainless Steel Ice Cream Scoop

Cannelle et Vanille is one of my favorite blogs out there. It’s written by Aran and wonderfully styled, photographed and curated. She has a true artist’s sensibility and I never walk away from her blog without feeling totally amazed and absolutely incapable!

This is an image from her post “Pear, Hazelnut and Brown Butter Cakes”.

Here is her recipe with suggestions by me!

“Pear, Hazelnut and Brown Butter Cakes
makes a dozen mini bundtcakes
1 cup (125 grams) superfine brown rice flour
1/2 cup (50 grams) hazelnut flour
2 Tbs (20 grams) tapioca starch
1/8 tsp xanthan gum
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
10 Tbs (140 grams) unsalted butter, browned
1/3 cup (85 grams) brown sugar
1/3 cup (100 grams) maple syrup
1 vanilla bean, split and seeded
2 eggs
2 pears, grated
1 cup (200 grams) superfine sugar
1 tsp cinnamon

Place the butter in a small saucepan (Cuisinart Chef’s Classic Saucepan) and cook it until the milk solids start to turn brown on the bottom of the pan and smells nutty. Strain it and let it cool slightly.

In a large bowl (Sur La Table White Stoneware Batter Bowl), whisk together the first seven ingredients. In a separate bowl, whisk together the brown sugar, maple syrup, eggs and vanilla bean. Add the cooled brown butter and whisk. Add the liquids to the dry ingredients and whisk until incorporated. Fold in the grated pears.

Divide the batter in the mini bundt pan mold (Wilton Excelle Elite 6-Cup Mini Bundt Pan). Bake at 350F for about 20 minutes.

Let them cool for a couple of minutes in the pan. Remove the cakes from the pan and toss them in the cinnamon sugar.

Butternut Squash Soup is warm and comforting. It’s just what the doctor ordered as we bid summer adieu. This beautiful picture is from Bay Area Foodie who used Thomas Keller‘s recipe. Yum!

Butternut Squash Soup With Brown Butter
1 3-to-3 1/2-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 sprigs sage
1 cup thinly sliced leeks
1/2 cup thinly sliced carrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
6 garlic cloves, smashed
2 tablespoons honey
6 cups vegetable stock, more if needed
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley,
2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a
packet made of 2 green leek leaves
1/4 cup creme fraiche
Freshly grated nutmeg
4 tablespoons unsalted butter
1 tablespoon minced chives
Extra-virgin olive oil.

1. Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop [Rosle Ice Cream Scoop] out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

2. Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).

3. Put the remaining canola oil in a stockpot [Infinite Circulon 7 Qt. Covered Straining Stockpot]  over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.

4. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.

5. Place the creme fraiche in a small chilled bowl and stir in nutmeg to taste. Whisk until the creme fraiche holds a shape. Cover and refrigerate.

6. Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup — keep a safe distance, it may sputter — then stir.

7. Ladle the soup into six serving bowls. Top each with a dollop of creme fraiche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top. Serves 6.

Adapted from ”Bouchon,” by Thomas Keller.

This Butternut Squash Orzo recipe from The Little Red House looks, in a word, perfect.

Sheena Jibson’s wonderful recipe with suggestions by me!:

Butternut Squash Orzo
Serves 4

1 roasted chicken
1/2 butternut squash
1/2 small onion
2 cloves of garlic
salt and pepper and thyme
1/2c-3/4c chicken broth
1 cup orzo, fully cooked according to package directions
3 strips of bacon (I am not a bacon lover so this was just the right amount for me….if you love bacon, add a few more:)
1/3 c grated parmesan cheese

-Halve and clean squash
-Brush with olive oil and sprinkle with thyme and s&p (Le Creuset® Silicone Basting Brush – White)
place squash (cut side up), onion, and garlic cloves on a lined baking sheet and roast at 425 until veggies are fork tender, about 30 minutes (onion and garlic will need to be removed before squash) Squash will easily scoop right out of peel when it is done roasting.
-Add all veggies to a food processor, along with 1/2c chicken broth and puree. (Cuisinart 9-cup Food Processor)
-Add a bit more broth if necessary. Salt and pepper to taste.
-Combine cooked orzo, chicken, crumbled bacon, and butternut sauce.
Top with parmesan. (Microplane Rotary Parmesan Cheese Grater)

Electric roaster ovens are certainly convenient for roasting your Thanksgiving turkey.  Not only do they cook quickly, and retain moisture, but they also free up space in your oven for whipping all your other Thanksgiving recipes.

But, did you know you can use electric roasters for more than just your Thanksgiving bird?  Roasting ovens can actually double as a large slow cooker when you’re cooking for a crowd, or as a big soup pot for making chili or chowder. Some electric roaster ovens come with a divided insert that will allow you to warm and serve 3 separate dishes buffet style.

The Nesco roaster oven above has an 18 quart capacity, which is enough room to cook a 22 pound Thanksgiving turkey.  It has a nonstick finish, and heating elements in the sides of the roaster, for even cooking.  I found the Nesco roaster at More Kitchen Appliances for $89.99.

For the last several years, my family has bypassed our usual sweet potato recipes in favor of this sweet potato casserole with a brown sugary, strudel-like topping.  It would make a great addition to your Thanksgiving recipes!  In fact, if you’re expecting a crowd, I’d make a double batch…there are rarely any leftovers on this one.

Sweet Potato Crunch

Base:

• 3 cups cooked and mashed sweet potatoes
• 1 cup sugar
• 1 tsp. vanilla
• 2 eggs, beaten
• 1/2 cup milk

Combine all above ingredients in a large mixing bowl, blend well, and place in a square baking dish.  Set aside, and prepare topping.

Topping:

• 1/4 cup flour
• 1/2 cup firmly packed brown sugar
• 3 tbsp. melted butter
• 1/2 cup pecans

Combine all ingredients in a small bowl, and blend with a fork.  Mixture will be crumbly.  Sprinkle on top of sweet potato mixture.  Bake at 350 degrees F for 30 minutes, or until bubbly on the sides and topping is crisp.

No Thanksgiving dinner is complete without a heaping helping of piping hot and buttery mashed potatoes.  There are several ways to make delicious mashed potatoes.  Here are a few variations on “mashed potato recipes”.

Old-Fashioned Mashed Potatoes: Mashed potatoes made with a hand potato masher, like the one above, will give you that irregular, a little bit lumpy, texture in your mashed potatoes.  For those who want mashed potatoes like Grandma used to make, this is probably the way to go.  Peel potatoes, boil, and drain before mashing.  Add milk, butter and salt to taste.

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With a few weeks remaining until Thanksgiving dinner, you still have time to get in a practice run of your favorite Thanksgiving recipes.  Pumpkin pie is always a favorite, and it isn’t hard to make.  Here is a classic pumpkin pie recipe.

Classic Pumpkin Pie

• 2 eggs, slightly beaten
• 1 can solid pack pumpkin, 16 ounces
• 3/4 cup sugar
• 1/4 teaspoon ground clove
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 can (12 ounces) evaporated milk
• 1 unbaked, deep dish pie crust (9 inches), or 2 shallow crusts

Blend all ingredients with a hand mixer.  Mixture will be thin.  If using a homemade pie crust, place crust in a deep dish pie pan.  Pour pumpkin mixture into crust.  Bake at 425 degrees F for 15 minutes.  Then reduce heat to 350 degrees F, and bake for an additional 45 minutes.  Pie is done when a knife inserted in the center comes out clean.   Shallow crust pies will require only 20-30 minutes of baking after reducing temperature to 350.

Pumpkin Pie Tips:

Pretty Pies: Pumpkin pie “batter” is very runny, and when it gets spilled on the edges of your crust it turns very dark.  For prettier pies, pour the “batter” into a pitcher or large measuring cup, and fill pie plates after placing them on a cookie sheet in your oven.

Substitute Pumpkin Pie Spice:  You can use pumpkin pie spice instead of the individual spices listed above.  1 teaspoon of pumpkin pie spice equates to 1/2 teaspoon of cinnamon, 1/8 teaspoon of clove, and 1/4 teaspoon of ginger, so the recipe above would require 2 teaspoons of pumpkin pie spice.

With Halloween merely a memory, it’s likely that Thanksgiving is now on your mind.  We still have a few weeks, but it’s never too early to start thinking about your Thanksgiving meal.  Here are just a few tips to help you get started with planning Thanksgiving dinner.

How Many? The sooner you know how many guests you’ll be entertaining, the better.  Then you can plan the menu, and how much of everything you’ll need.  Give everyone a call, and start a list.

Menu? My family always does a large carry-in Thanksgiving dinner so that no one has to prepare everything.  If you don’t want to make it all yourself, assign someone to bring a pie, and others to bring all the traditional Thanksgiving side dishes.

Equipment? Even if you do have a carry-in dinner, as the host or hostess, you’ll still have plenty to do, including roasting a turkey.  Do you have a roasting pan, large serving dishes, and plenty of silverware?  If not, now is the time to start shopping for the things you need.

The turkey roaster above is made by Sante .  It has a non-stick surface, and includes a moisture infusion tube for placing inside the bird, which reduces cooking time.  The roasting pan is available at Cabela’s.