Category Archives: Thanksgiving

happy thanksgivukkah!

happy thanksgivukkah my dear readers!photo 2

thanksgiving and hanukkah fall at the same time this year, and rumor has it that this won’t occur again for another 77,000 years, so we’re taking advantage of it and combining the two.

thanksgiving has always been one of my favorite holidays, a chance to cook delicious and comforting food, spend time with family and friends, and reflect on everything that we have to be thankful for.

last year i shared a whole list of recipe ideas, which i’ve drawn inspiration from again this year.

some highlights from last year:

sweet tea and citrus brine

sweet tea and citrus brine

popovers

popovers

mmm pumpkin cheesecake

mmm pumpkin cheesecake

sneak peak of this year’s menu:

to start:
artichoke olive crostini
parsnip potato latkes with cranberry applesauce
cranberry orange old fashioned cocktail

for the main course:
manischewitz brined turkey
challah apple stuffing
balsamic glazed pearl onions
roasted brussels sprouts
sweet potato casserole with half marshmallow, half crumble topping

to finish:
pumpkin chocolate tart (filling from here and crust from here)
pear cranberry and gingersnap crumble

my plate

last year’s plate

stay warm, blast some tunes, and enjoy this wonderful holiday!

i’m signing off to make my pumpkin pie,

bon appetit!

thanksgiving recipe ideas

My mom and I are in charge of Thanksgiving this year, a role which I take very seriously! For the past few weeks I’ve been trolling the internet for recipe ideas and the list below is what I’ve come up with. I hope this gives you some inspiration for your Thanksgiving table and maybe a new recipe or two to try! Please help us decide what to make…

I would love to see links to your favorite recipes in the comments section down below!
Bon Appetit,
E

keep calm and gobble on

Thanksgiving is one of my favorite holidays. What could possibly be better than delicious hearty food, pie, family, friends, and most of all tradition? Nothing. Every year my family spends thanksgiving at our very good family friend’s house in the village just a few blocks from home. We split up some of the cooking. My mom and I made green beans, pear crumble pie and a curried quinoa butternut squash salad to bring.

Garlic-Roasted Green Beans with Shallots and Almonds

(Makes 4 servings)

Ingredients:
1 lb. fresh green beans
6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
2 T olive oil
1 tsp. salt
fresh ground pepper
1/4 cup flat leaf parsley, very finely chopped
1/4 cup almonds, chopped (I used sliced almonds and only slightly chopped them)
1 tsp. lemon zest

Directions:
1. Preheat oven to 450 F. Trim ends from green beans.

2. Peel and cut shallots and garlic, then place with beans in a bowl. Add olive oil, salt and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.

3. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetable in a single layer. (I like to cover the plan with foil and spray the foil for easy clean-up). Roast 12-15 minutes or slightly longer, until beans are slightly shriveled, and shallots and garlic are lightly browned.

4. While beans cook, toss together chopped parsley, chopped almonds, and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.

Curried Quinoa with Chickpeas and Butternut Squash

(8 servings)

Ingredients:
1 small butternut squash, peeled, seeded and cut into cubes
1 tablespoon olive oil, divided (1/2 tablespoon=1 1/2 tsp)
1 tablespoon honey
1 can chickpeas, rinsed and drained
1/2 tsp cumin
1 cup quinoa
2 cups water
1 tsp curry powder
1 tsp mustard powder
1/4 cup pumpkin seeds
salt and pepper

Directions:
1. Preheat the oven to 400 F. Mix the squash with half the olive oil, 1 tablespoon of honey, and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.

hmm honey

ready for roastin'

2. Combine chickpeas with remaining olive oil (1.5 tsp), cumin, salt and pepper. Toss to combine and spread onto a foil lined baking sheet. Bake for about 10 minutes or until slightly crunchy and heated. Set aside.

3. While squash and beans are cooling, combine quinoa, water, curry powder and mustard powder in a medium saucepan. Bring to a boil then reduce to a simmer, cover, and cook until the liquid is absorbed, about 12-15 minutes.

4. Combine cooked quinoa with squash, chickpeas and pumpkin seeds. Season with salt and pepper and serve.

Vanilla and Pear Crumble Pie

Ingredients:
1 deep dish pie shell (can use frozen or make your own)

For filling:
5 pears, cored and thinly sliced
1/4 cup all purpose flour
1/2 tsp fine sea salt
1/2 cup natural cane sugar
1 tsp ground cinnamon
1 tsp vanilla extract (or 1/2 a vanilla bean split lengthwise and seeds scraped out)

For crumble:
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup chopped pecans

Directions:
1. Preheat oven to 325 F. In a large bowl combine pears, flour, salt, sugar, cinnamon and vanilla. Use your hands or a spoon to carefully combine the ingredients together, making sure the pears don’t break apart. Set aside.

Thinly sliced

2. In a smaller bowl, combine flour, oats, brown sugar and butter. Using a pastry cutter or fork, combine the mixture until it resembles large crumbs.

Pre-butter

hmmm

yum large crumbs

3. Place the pie tin on a rimmed cookie sheet. Spoon the filling into the pie shell. Top with the crumble mixture. Your pie should be very tall and overflowing. The rimed cookie sheet will catch any spillage.

Ready for the oven

4. Cover the exposed pie shell with thin strips of foil. Bake for 35 minutes. Remove the foil and bake for an additional 25 minutes.

The food was INCREDIBLE. We were all in severe food comas by the end, but it was well worth it. Here are some pictures from our beautiful thanksgiving feast:

Cranberry mold

turkey lurkey

cranberry stuffing

wild rice salad with cranberries and nuts

sweet potatoes covered with marshmellows and pecans

my grandmother's cranberry sauce (recipe to come)

my glorious plate

birds eye view of the table part 1

part 2

part 3

And of course, no thanksgiving is complete without an assortment of desserts….

pumpkin cheesecake (recipe to come)

classic pumpkin pie

chocolate pecan pie

And just for good measure, here are some pictures I dug up from thanksgiving last year:

turkey day

best ever roasted vegetables

homemade popovers!

table shot

check out the cranberry mold

tablescape 2

no thanksgiving is complete without pumpkin pie

Hope you all had wonderful thanksgiving feasts with your family and friends! I’m already counting down the days until next year.

Apple Bundt Cake/Dinner Club Potluck

As you can see, I’m really trying to make the most of fall with all these apple recipes! For a Cornell Dinner Club Fall Potluck last week Charlotte (my roommate from last year) and I decided to make one of our smitten kitchen (http://www.smittenkitchen.com) favorites, Mom’s Apple Cake. It is so easy and beautiful and delicious and we thought it would be the perfect potluck addition.

Charlotte prepping

Alternating cinnamon sugar apples and batter

Ready for the oven

Recipe from http://smittenkitchen.com/2008/09/moms-apple-cake/

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan/bundt pan/loaf pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

YUM

IMG_3637

Here are some pictures from the potluck:

Apple Slaw

Homemade buckwheat gnocchi

Homemade Rabbit Pate

Action shot

Delicious corn bread with whipped maple butter

pumpkin pies, bread puddings, oh my