Tuesday, November 17, 2009

Only 7 Days Left ... Let the Planning Begin

Thanksgiving is my favorite holiday of the year. It is a time to spend with family and friends and let's not forget enjoy a huge feast. It is one of those holidays that is filled with traditions. Some of my family traditions include mashed potatoes, squash, peas, stuffing, onions, cranberry sauce and of course the biggest, freshest turkey we can find. There are always plenty of desserts, usually more pies than people at the table. We always have Apple Pie, Pumpkin Pie, Strawberry Rhubarb Pie, Chocolate Cream Pie and Mincemeat Pie. My grandmother always makes homemade rolls that are out of this world. Someday I am going to attempt to make them myself. I have always been intimidated by anything that calls for yeast and requires a rising step. I think it stems back to the time when I was in grade school and tried to make a loaf of bread for a school project. Lets just say it made a really nice brick! Since that time, unless I can put it in my bread machine and turn the power on it has not been attempted. So this year when we all make the trek up to Northern Vermont to my parents house, maybe I will bring along some new recipes and start up a new tradition.

If you are looking for any great recipes for your Thanksgiving table please check out our website. Below are some of my favorites.

Pumpkin Soup
Serves: 4

2 Tbsp. Stonewall Kitchen Extra Virgin Olive Oil or unsalted butter
1 medium onion, chopped
2 medium potatoes, peeled, cut into 1/4” dice
2 cups chicken broth
1 jar Stonewall Kitchen Maple Pumpkin Butter
1 1/2 cups half and half or light cream
1/2 tsp. salt
1/4 tsp. pepper

Heat olive oil or butter in a saucepan. Add onions and cook until translucent. Add potatoes and chicken broth to saucepan; cover and bring to a boil. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender. Return mixture to saucepan. Stir in contents of 1 jar Stonewall Kitchen Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to taste.

Recipe Tips: Garnish with a dollop of sour cream and toasted pumpkin seeds.

Sweet Potato Casserole with Roasted Garlic and Onion Jam
A zesty fall favorite, yet sure to become a special dish any time of year.
Serves: 4-6

3 cups sweet potatoes, baked and mashed
½ cup Stonewall Kitchen Roasted Garlic and Onion Jam
½ tsp. vanilla
½ cup butter, melted
1 cup sugar
2 eggs, beaten
½ cup toasted buttered bread crumbs
Optional: 1 cup caramelized onions

In a large mixing bowl, beat together all ingredients except for caramelized onions and bread crumbs. Lightly grease a 9x9 baking dish, and pour mixture into dish. Optional: Cover potatoes with caramelized onions. Sprinkle top with toasted bread crumbs. Bake uncovered in a preheated, 350 degree F oven for 30-40 minutes or until brown and bubbly. Serve immediately.
Recipe Tips: This dish can be made a day ahead. Cover and refrigerate; then cook as directed.

New England Cranberry Relish Stuffing
Serves: 6-8

1 Tbsp. olive oil
3/4 lb. vegetarian sausage, crumbled (or regular sausage, if you prefer)
1 small yellow onion, medium dice
1 large celery stalk, medium dice
1 jar Stonewall Kitchen New England Cranberry Relish
2 tsp. Old Bay Seasoning
2 cups vegetable stock
3/4 lb. unsalted butter, cut into cubes
1 loaf day old bread
To taste salt and pepper

Heat large sauce pan on stove. Add oil. Heat one minute more.
Render sausage until lightly browned.
Add onions, celery, Stonewall Kitchen New England Cranberry Relish, and Old Bay to the pan. Sweat for about seven minutes, until the onions become translucent.
Add stock and butter, and bring to a simmer.
Place cubed bread in a large stainless steel bowl and pour above mixture over it. Mix well.
If stuffing is too dry, add more stock. If stuffing is too wet, place it in a casserole dish, cover it with foil, and cook it in the oven at 375 degrees F for approximately 20-25 minutes.
Serve warm.

Pumpkin Custard Pie
Serves: 6-8
1 ready-to-bake pie crust, precooked according to directions
2 cups heavy cream
2 egg yolks and 4 whole eggs, lightly beaten
1 cup Stonewall Kitchen Maple Pumpkin Butter

Preheat oven to 325 degrees F. Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs. Add Maple Pumpkin Butter and mix well. Pour custard into pre-baked pie shell. Bake approximately 40-50 minutes or until custard is set. An inserted knife or toothpick will come out clean. Cool before serving.

Recipe Tips To make tarts, press dough into tart pans and pre-bake for 8 minutes. Cool. Spoon custard into tart shells. Bake for 20 minutes.

Please share some of your favorite Thanksgivings recipes. Who knows ... maybe they will get incorporated into someone elses' traditions.

No comments:

Post a Comment

Thank you for your comment!