Tuesday, December 3, 2019

Thanksgiving Recipes



Happy be-lated Thanksgiving! 




So, I uploaded pictures of the food I made for Thanksgiving to my personal Instagram, and you asked for the recipes, so here they are! I found all of them on Pinterest, so I will link the original recipes as well.

I did have to alter the recipes slightly, I will mention that within the recipes with ****

It was my first time making all of these items, and I will definitely be making them again in the future! My personal favorite were the Brussels sprouts! Also, using the image that was shown on Pinterest for the butter, it took me so long to make it and I forgot to take a picture of it... 😅




I recommend making this first, as it takes a total of 6 hours. ****I had a little bit of a harder time with the consistency due to not owning a food processor, and it failed to mention that in the beginning of the recipe, or in the ingredients/what you need section- my only call out to this recipe, other than that, it made more than enough and is delicious!


Crock Pot Cranberry Apple Butter ~ theviewfromgreatisland.comEquipment

  • crock pot
  • Food processor****

INGREDIENTS

  • 5-6 apples
  • 12-ounce bag of fresh cranberries they can be frozen and thawed
  • 1 stick of cinnamon or powdered cinnamon to taste   ****I used 3 sticks of cinnamon and probably could have used more, it was a vary faint cinnamon taste with 3 still.****
  • honey optional   ****I used, and it helps thicken the recipe to the "butter" like texture!****

INSTRUCTIONS

  • Wash the apples well, and cut them into large chunks, discarding the core and seeds. Add to the crock pot.
  • Rinse the cranberries and add them to the crock pot. Give the fruit a stir and then cover and cook on HIGH for 4 hours. Give the pot a stir every once in a while to prevent sticking. If the mixture is sticking you can add a bit of water, but I didn't have to, the natural juices of the fruit should be sufficient. ****I used about a cup of water and it started the "melting" of the fruit a little faster and easier!****
  • Puree the softened fruit in a high speed blender or food processor, working in 2 batches. ****I do not own a processor, or a high speed blender that is idea for making this recipe, I used a handheld blender. It worked just fine, only issue would be it is a little thicker than it might have been with the processor.****
  • Push the puree through a mesh strainer with the back of a large spoon, Force the puree through, you should be left with just a light layer of solids. Rinse out the strainer between batches. ****I recommend, if you use a handheld blender like I did, to get a strainer that is a little larger mesh holes, because it is thicker than a small holed strainer will allow to push through... if that makes sense. I also personally dug out the apple skins that were making it chunky to make it more smooth.****
  • Rinse out the crock pot and return the strained puree to the pot. Bury a stick of cinnamon into the puree. Cook on HIGH, uncovered, for another 2 hours, or until thick and spreadable, stirring occasionally to prevent sticking. When the fruit has thickened, spoon it into clean glass jars. Let cool, and then cap and refrigerate. The butter will keep for 4 weeks in the refrigerator, or up to a year in the freezer. (If you plan to freeze, leave a little space at the top of each jar to allow for expansion.)
  • Makes 2 1/2 cups


Loved this, so good on toast in the A.M. too!





INGREDIENTS
  • 2 pounds thin/baby carrots peeled, tops chopped off or to 2 inches*
  • 1/4 cup apricot preserves
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Ground Mustard
  • 1/4 teaspoon McCormick Thyme Leaves
  • 1/8 teaspoon McCormick Ground Cumin
  • 3/4 teaspoon McCormick® salt
  • 1/8 teaspoon McCormick® pepper


iNSTRUCTIONS

  1. Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside.
  2. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.

****I have a gas oven and it took about double to bake them until tender, I also did not shave the carrots 

*Thin carrots are often called baby carrots- not to be confused with baby-cut carrots.  They are  young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time - carrots are done when they are fork tender or roast longer for more caramelization.
**If you use thinner carrots, you might not want to use foil because the carrots will caramelize better in the shorter roasting time without foil.
***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.




 INGREDIENTS

FOR THE VEGGIES
  • 1 pound butternut squash peeled and diced into 1/2-inch cubes
  • 1 pound brussels sprouts ends cut off and halved (if they are large, cut in quarters)
  • 4 slices thick-cut bacon diced ****I did not use bacon, as we have vegetarians at work and wanted them to be able to enjoy this dish!****
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper to taste
  • 1/2 cup halved pecans optional ****I did not use pecans, was made for work and didn't know if anyone had any nut allergies!****

FOR THE MAPLE GLAZE
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground pepper to taste

INSTRUCTIONS
  1. Preheat oven to 425 F degrees.
  2. Line a large baking sheet with foil and set aside.
  3. In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
  4. Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
  5. In the last 7 minutes, add pecans, if using. ****I did not use pecans.****

Meanwhile, prepare the maple glaze.
  1. In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
  2. Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
  3. Take veggies out of the oven and brush with prepared glaze.
  4. Arrange on a large plate or bowl and serve.


****I really want to make a sriracha sauce for this recipe, a spicy twist!****






Serves 8-12

INGREDIENTS
2 large bartlett pears, peeled, cored, and cut into 1/4-inch slices
1 cup fresh blueberries
1/4 cup unsalted butter, melted and cooled
1/3 cup sugar
1-1/2 tsp freshly grated ginger
3 eggs
1 tsp vanilla extract
1/8 tsp salt                                                                  
3/4 cup milk
1/3 cup all-purpose flour

INSTRUCTIONS
  1. Preheat oven to 400 degrees. Lightly grease a 9-inch pie plate.
  2. Fan the pears slices out inside of the pie plate. Top with blueberries.
  3. In a large bowl, whisk together melted butter, sugar, eggs, ginger, vanilla, salt and milk. Sift in the flour and whisk until batter is well combined and very smooth, with no lumps of flour.
  4. Pour batter over the top of the pears and blueberries.
  5. Bake for 10 minutes, then turn the oven temperature down to 350 degrees. Bake for 40-45 minutes, or until custard is set and the top is a light golden brown.
  6. Allow to cool for at least 20 minutes before serving.
****I learned that I should have used a slightly deeper pie dish and arranged the pears in a more aesthetically pleasing way, but overall this was a hit with the family! Not super sweet, but super flavorful! Will definitely be making this again, as it was so easy and didn't take too much time to prep or bake!!****



2 comments:

  1. Everything looks delicious! I wish I had seen this before Thanksgiving but l can still make use of it going forward. Thanks for sharing ❤

    ReplyDelete
    Replies
    1. Thanks! I know, I should have posted a bit sooner, but I wanted to make sure it was actually a hit before leading readers into the dark! haha All still great options for any holiday or dinner party!

      Delete

Thanksgiving Recipes

Happy be-lated Thanksgiving!  So, I uploaded pic tures of the food I made for Thanksgiving to my personal Instagram, an...