Caron, Brand Manager: “I believe my grandmother intentionally left a few ingredients out of each of her recipes to make sure she was the keeper of all family recipe secrets.”
GRANDMA'S THANKSGIVING STUFFING
1 large chopped onion
1 bunch chopped celery
3 large chopped shallots Roasted chestnuts or pinenuts
2 beaten eggs
2 loaves day old dried bread (use combination of sourdough, French, egg, rye, etc.)
salt, pepper, George Washington, and Herbs de Provence to taste.
1. Dry bread and then soak with boiling water.
2. Squeeze out as much water as possible.
3. In a large frying pan, sauté onions, celery, shallots and bread in butter and oil over medium heat.
4. Cook until dried out and lightly browned (may take up to an hour and a half).
5. Put in a large bowl to cool.
6. When cool, add seasonings, nuts and beaten eggs and toss.
7. If mixture is too dry, add a bit of chicken broth.
Ally, Field Marketing: “This year I am most thankful for the people in my life who love and support me. I am so thankful to have such a supportive family and rich friendships. I am so excited to spend Thanksgiving with all of my favorite people!”
CRANBERRY APPLE RELISH
Yields 16 servings
1 1/2 cups chopped peeled granny smith apples (about ½ pound)
1 cup packed brown sugar
1/2 cup white grape juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12 ounce) package fresh cranberries
1. Combine all ingredients in a medium saucepan.
2. Bring to a boil, reduce heat, and simmer until thick (about 15 minutes), stirring occasionally.
3. Cool completely and serve cold.
HEALTHY SPIN ON MILLIONAIRE SALAD
2 cups mini marshmallows
1 cup flaked sweetened coconut
2 cups peeled diced fresh oranges
2 cups canned cubed pineapple in juice, drained
1 (8 ounce) carton of greek yogurt
1. Combine all ingredients in a large bowl.
2. Cover and chill.
1 cup milk
1 cup flour
½ teaspoon salt
1. Heat oven to 450.
2. Grease 6 deep-sized popover cups or 8 medium-sized muffin cups.
3. Beat eggs lightly with a fork and add milk, flour and salt.
4. Beat mixture until smooth (be careful to not overbeat).
5. Fill popover cups ½ ful and muffin cups ¾ full.
6. Bake for 25 minutes then reduce oven temperature to 350.
7. Bake for an additional 15-20 minutes or until deep golden brown.
8. Immediately remove from cups and serve hot.
Melissa, Field Marketing: “This year, I’m most thankful for health and the people in my life who keep me healthy (mentally and physically).”
Yields 6 to 8 servings
3 cups fresh corn kernels (from 3 ears of corn- boiled)
1 to 2 zucchinis, cut into 1/4-inch dice (1 and 1/2 cups)
1/3 cup all purpose flour
3 egg yolks
3 cups heavy whipping cream
2 teaspoons kosher salt
1. Preheat the oven to 375F with a rack positioned in the center. (If using a convection oven, cook at 350F.)
2. Place the corn and zucchini in a bowl and toss with flour to evenly cover.
3. In a separate bowl, combine the eggs and egg yolks. Whisk briefly, then add the cream and salt and whisk until fully incorporated.
4. Butter a 9-inch shallow casserole dish.
5. Evenly spread the corn and zucchini in the pan to 3/4 to 1 inch thick (if the pudding is too thick it will end up wet and eggy in the center).
6. Pour the batter over the vegetables.
7. Bake, uncovered, for about 1 hour. until lightly browned on the top. It should feel like a firm pillow to the touch.
8. Allow to cool for 10 to fifteen minutes before serving.
Following the recipe above, substitute these vegetables or try your own combinations: 3 cups diced zucchini with 1 cup sliced scallions; 2 large roasted, seeded, and diced poblano chiles with 3/4 cup minced green garlic; or 3 cups thinly sliced asparagus with 1 cup sliced green onion.
ROASTED SWEET POTATO CHEESECAKE
Yields 12 to 16 servings
Notes: You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving. Prep and Cook Time: about 2 1/2 hours, plus at least 2 1/2 hours to cool and chill.
2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total),
such as jewel or red garnet (sometimes sold as yams)
1 tablespoon melted butter
Pecan Crust (recipe follows)
2 teaspoons lemon juice
3 packages (8 oz. each) cream cheese, regular or light (neufchâtel),
at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Maple Cream (recipe follows)
1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
Pecan Crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.
Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.
Cait, LUNAFEST: "I’m thankful for the men in my life – both furry and not so furry."