Thanksgiving Feast

There's frost on the ground, Christmas decorations in the stores (already!) and it's just about time for my favorite holiday! Well, one of them, anyway. Here are some of my favorite Thanksgiving recipes! It's very important to me that I can make things in advance so that the day of I can relax. Enjoy!

APPETIZERS:

Black and Green Olive Tapenade - This is unbelievable. It tastes like something you'd find in a restaurant. Very fancy feeling and looking. It can be made up to a week in advance. I think it's best served with plain Pita Chips. Even if you're not an olive person, you might find yourself lost in the perfect blend of spices, savory, and salty for a delicious appetizer!

BREAD:

Williams-Sonoma Wheat Sheaf Bread - I'll post the instructions for this below. It truly is a SHOW STOPPER and is shockingly easy (shhhh...let's keep that a secret). I use my Auntie Pam's roll recipe and use the technique found in my Williams Sonoma Breads recipe book. Recipe and instructions below.

SIDE DISHES:

Roasted Winter Squash with Asparagus, Gorgonzola, and Apples - Recipe Below. This is a beautiful dish, lots of color and lots of flavor. I love to bring it to Thanksgiving dinner because it's a different medley of flavors than the typical stuffing/mashed potatoes/sweet potatoes but still tastes harvesty and delicious!

The BEST Sweet Potatoes - This dish is really more of a dessert than a side dish, but hey, it's Thanksgiving! That's also why if you are someone who has never liked Sweet Potatoes in the past...you'll find yourself liking them with this recipe! Recipe Below.

The BEST Mashed Potatoes - These are creamy, delicious, and have just the right balance of flavors to make the most delicious potatoes. I like mine a little thick, but you can add to taste. Did you know that you can make these one day in advance and then heat them on low in the crock pot the day of so you don't humidify your kitchen? Just add a little water or cream once they're warm to get the right consistency.

MAIN DISH

Of course, we all love turkey! My favorite way to cook they turkey is simply to buy Reynolds oven bags at the grocery store and use their directions. No seasoning, no extra work and it's really fool-proof! I absolutely love the results every time - super moist turkey and very little work! It doesn't get better!

DESSERT

My very own apple pie recipe - this comes from a fusion of a number of my favorite recipes to create what I consider to be one absolutely delicious apple pie! I also love that you can make the crust the day before and freeze it and just have the apples and sour cream to dump in the next day! Recipe below.

Magnolia's Banana Pudding - Such a fun twist on the classic banana cream pie. I love this, and every time I make it people rave. It's so easy and absolutely delicious!

Orange Chocolate Mousse - I don't even like mousse (no really, I don't like it at all), but whenever I make this I can't stop eating it! It's delicious, it's make-ahead...you can make it fancy by putting it into little tea cups or wine glasses. It's just a perfect dessert. It's not too sweet, either, which is nice following a Thanksgiving feast.

Happy Eating!

Thanksgiving Recipes Not Found on Internet: My Very Own Apple Pie

FOR THE CRUST:
2 C flour
1 1/2 tsp salt
Pinch sugar
1 C Crisco/vegetable shortening (if you don't like shortening in your crust, use this recipe instead).
1/2 C cold water (with ice in it - you want it VERY cold)

Cut the shortening into cubes and put it in the refrigerator to chill. Combine flour, salt, and sugar in bowl. using a pastry blender, mix in crisco cubes until shortening is mostly combined and texture is crumbly. Be careful not to over-mix. Add water and use a fork to completely mix together into doughy texture, but still letting shortening marbling be visible. Divide dough in half and shape each into a ball. Refrigerate for 30 minutes. Roll out into a circle on a lightly floured surface until about 1/4 inch thick. Place one crust on bottom of pie pan.

FOR THE FILLING:
Apple Portion:
3 tablespoons butter
2 pound apples (Honey Crisp are my favorite) sliced 1/2-inch thick
1/2 cup sugar
1/2 cup brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt

Sour Cream Portion:
1 C sour cream
1 egg
1 1/2 tsp vanilla

Preheat oven to 350 degrees F. In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. Spoon mixture into pie crust already assembled in pan.

Beat together sour cream, egg, and vanilla. Pour over apple mixture. Top with the remaining crust and crimp edges of crust together. Using a sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Glaze with egg, if desired. Place the pie in the oven, and bake for 1 hour and 15 minutes. Remove from oven and let sit until cooled or just warm.

Option: Warm Caramel Syrup (I think this really takes it to the next level!)

Ingredients:
1/4 C sugar
1/4 C brown sugar
1/4 C butter
1/4 C heavy cream
1 tsp vanilla

Directions:
Mix sugar, butter and cream in a saucepan. Let mixture simmer 5 minutes, stirring frequently. Cool, and add vanilla. Sauce may be refrigerated and used over again. May be served warm.

Thanksgiving Recipes Not Found on Internet: Orange Chocolate Mousse

INGREDIENTS:
4 oz semisweet baking chocolate, chopped in small pieces
3 Tbsp unsalted butter
1/4 C orange juice
3 Tbsp of cocoa powder
2 eggs, separated (2 egg whites, 2 yolks)
2 Tbsp cointreau (non-alcoholic substitution is 1/2 tsp of orange extract)
1/3 C whipping cream
1 more egg white
2 Tbsp of sugar
Orange segments and whipped cream to serve

DIRECTIONS:
In a microwavable bowl, melt orange juice and butter until boiling. Add the chocolate and stir until smooth. Microwave at 10 second intervals if necessary to melt more. When smooth, stir in cocoa powder. Whisk in egg yolks and cointreau/orange extract. Allow to cool. In a chilled bowl, beat the cream until soft peaks form. Cover and refrigerate until ready to use. Beat all the egg whites in a clean, dry, chilled bowl until soft peaks form. Add the sugar; beat until smooth and glossy. Using a large metal spoon, gently fold the eggs whites into the cooled chocolate mixture. Before they are completely incorporated, fold in the whipped cream. Spoon the mixture into individual serving dishes or a large serving bowl and refrigerate for at least 1 hour. Serve with orange segments and whipped cream.

Thanksgiving Recipes Not Found on Internet: Perfect Mashed Potatoes

Ingredients

10-12 Yukon Gold or 18-20 Baby Red potatoes
Kosher salt
1/4-1/2 cup butter
1/4 to 3/4 cup heavy cream
Fresh chives

Directions

Peel, cut and boil potatoes in salted water. As soon as the potatoes are tender (about 20 minutes), drain and return to pot. Add butter, cream, and salt to taste and whip the potatoes until smooth. Chop fresh chives thin and add to the potatoes.

Thanksgiving Recipes Not Found on Internet: Perfect Sweet Potatoes

INGREDIENTS:
6 to 8 Cs cooked mashed sweet potatoes
1 C sugar
1 tsp vanilla
2 eggs
1/3 C milk
½ C butter
topping
1 C finely chopped pecans
1 C brown sugar
1/3 C flour
1/3 C butter

DIRECTIONS:
Beat together all the first stuff, then put in casserole and put topping and bake 20 to 30 minutes at 350 degrees

Thanksgiving Recipes Not Found on Internet: Roasted Winter Squash with Asparagus, Gorgonzola, and Apples

Serves: 4-6

INGREDIENTS:
1 medium butternut squash, or other winter squash (about 1-1/2 pounds), rinsed, peeled, and cut into 1-inch wedges
2-3 Tbsp unsalted butter, melted
½ lbs asparagus, cut into 1-inch wedges
½ C almonds
½ Gala, Macintosh, or other red crunchy apple, cut into small pieces (almost diced)
1/2 tsp kosher salt
Freshly ground black pepper
1 to 2 oz gorgonzola cheese, crumbled

DIRECTIONS:
While peeling and preparing squash, lightly toast slivered almonds on broiler for 2 minutes – remember to set a timer! Then, preheat oven to 400 degrees F. Brush a roasting pan lightly with some of the butter. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 25 -30 minutes. Meanwhile, steam asparagus until just cooked (should be slightly crunchy still). Transfer the squash to a serving dish, season with pepper to taste and sprinkle with the cheese, apples, asparagus, and almonds while still hot. Serve, enjoy!

Thanksgiving Recipes Not Found on Internet: Wheat Sheaf Bread

Williams Sonoma Wheat Sheaf Bread

The recipe below is my Auntie Pam's, but the techniques are from Williams Sonoma Bread Cookbook.

Makes: 30 Rolls
INGREDIENTS:
½ C sugar
½ C oil
2 eggs
2 Tbsp yeast
1 Tbsp salt
2 ½ C water
6-7 C flour

DIRECTIONS:
Beat sugar and oil together. Add eggs and beat again. Add yeast, salt, and water. Add 3 C flour and beat until smooth. Add flour until it pulls away easily from bowl. Knead for 10 minutes by hand/6-7 minutes with a mixer using a kneading hook. Let rise 35-45 minutes.

Turn out the dough onto a lightly floured work surface and press flat. Divide into thirds and form each portion into a ball. Cover with a kitchen towel and let rest for 30 minutes. Grease and flour a heavy baking sheet (can be used upside down if not large enough).
To Make the Wheat Sheaf Base: Roll out 1 ball of dough into an oval, 12 inches long and 9 inches wide. Cut away a small rectangle 2 by 3 inches at the base of the oval, forming a tall mushroom shape. Transfer to the prepared baking sheet.
Placing the “stalks”: Cut the second ball of dough in half. Set aside one-half to use for the “tie/braid” and roll out the other half into a rectangle ¼ inch thick. Cut into thin strands and roll them into thin ropes (like you're making worms with playdough). Arrange the dough strands on top like stalks of wheat, pressing gently into the base to secure the stalks.
Cutting the “ears”: Roll out the third ball of dough about ¼ inch thick and cut out 1-inch diamonds. I just cut the whole thing in a grid-like fashion, so you have a lot of squares and then turn them diamond-like. They don't need to be perfect - the bread will rise and hide small mistakes. Arrange the ears in rows starting at the top, overlapping the edges of the base slightly. Press each diamond in gently to ensure they will be secure after rising and baking.
“Tying” the sheaf: Cut the reserved ball of dough into 3 equal pieces. Roll each piece into a rope about 10 inches long and braid tightly. Place the braid across the stalks at the narrowest part of the base. Tuck the ends underneath the base to secure.
Preheat oven to 375°F. Cover with a kitchen towel and let rise until puffy, about 10 minutes.
Brush loaf with egg glaze or spray with cooking spray. Watch closely so as not to over-bake. Bake until well risen and golden brown, 35-45 minutes. Brush with butter. Transfer to a wire rack to cool.