Search Results for thanksgiving

caramel apple pie

November 9th, 2012

As soon as the first sign of cool weather arrived this year I had a craving for caramel apples. I wanted one—no, it was more dire than that—I needed one. I mean, who doesn’t love that contrast of juicy apple and sweet, gooey caramel. Fall really seems to be the only appropriate time to indulge in them—so it’s time to sieze the day, err season, right?! Well, I never got around to actually making a caramel apple—I totally cheated and bought one, okay maybe more than one, at the farmers’ market. It was delicious and totally hit the spot, but even afterwards I couldn’t shake the thought of those damn caramel apples—let’s just blame it on the pregnancy.

Fast forward to thinking about Thanksgiving pie time, another thing that’s occupying way too much of my brain space. After last year’s magical bourbon pecan pie success from RQ Issue 7, I was feeling good about my pie-making skills. What could possibly top last year’s pie? A caramel apple pie, that’s what! Of course I had to test this theory out before the big day, so I went ahead and did a trial run. Oh. My. Goodness. Get ready for a sweet, buttery caramel apple pie lovefest.

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orange scented candied yams

November 24th, 2010

You know when you go on vacation and you’re all set to go, then you remember that last minute thing that you had to do and you say “Oh I’ll just tuck this in and get it done while I’m there”. Yeah, umm, I did that with a few things and none of them have been done, including writing about this recipe. I’m going to keep it short and simple because it’s good enough that I want to share it with you before Thanksgiving, but I’m in vacation-mode and don’t feel like doing much other than strolling and eating.

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thanksgiving roundup: dessert

November 25th, 2009

Dessert. Sweet, sweet dessert. Unfortunately, dessert is the place where I usually drop the ball. I’m not the best pie maker, but I’m going to try my hand at it this year… practice (even if it’s only once a year) make perfect, right? These pies all made me hungry, but I’ve decided I’m going to try my hand at Aaron’s favorite, pumpkin. Particularly, Bourbon Pumpkin Pie.

1: Périgord Walnut Tart

2: Caramel Pumpkin Pie

3: Bourbon Pumpkin Pie

4: Lemon Cream Pie

thanksgiving round up: the sides

November 24th, 2009

Oh sweet glorious sides! This is where things get fun… Over the past few weeks I’ve been trying out some new recipes, but I’m also planning on using a few from my files and then I’ll be winging it here and there. Here’s a little collection of my sides, I hope you find a little inspiration.

candied sweet potatoes with bourbon
sweet potatoes are a staple and these, well come on, crispy edges, fall apart center with a hint of bourbon, there’s no beating them.

homemade butter and buttermilk
you might think this is a little extreme, but it’s super easy and a nice touch. plus the biscuits below are worth it.

rosemary buttermilk biscuits
just a little warning, these could cause fights for seconds.

haricot verts with yogurt and shallots
these are so unusual, but so good. i’m still trying to decide if my brother-in-law can live without the traditional green bean casserole.

port braised cippolini onions
i cannot recommend these little onions enough. i was a little hesitant about eating whole onions, but sweet goodness, you’ll be eyeing the plate for seconds, guaranteed.

thanksgiving round up: the turkey

November 23rd, 2009

Ohhh turkey! There were so many tasty sounding recipes for turkey as I flipped through all my November food magazines, I could hardly contain myself. As soon as I flipped to page 97 of Gourmet and saw Cider-Glazed Turkey, my choice was made. Holy smokes! Does that not sound delicious? I picked up my cider this weekend and can’t wait to try this puppy out. The Maple Roast Turkey with Riesling Gravy from Martha came in a close second.

This might be the first time some of you are making a turkey, so I wanted to pass on a few words of wisdom that I’ve found helpful. First of all, Yay! You’re doing it! It’s going to be fun, don’t stress. Second, for the past few years I’ve used a cheesecloth basting technique where you cover the turkey with cheese cloth, then baste it with a butter and wine mixture every half hour or so. After the turkey is about 3/4 of the way done, remove the cheese cloth and keep basting. I’ve found that the cheese cloth protects the turkey from burning and keeps it looking lovely and golden and the meat has always been juicy and delicious. Third, I’ve also deep-fried a turkey which was AWESOME!, but a bit messy. It was actually our first Thanksgiving in New York and we took the deep fryer out on our front sidewalk and cooked the turkey there, providing a good conversation piece for people to talk about as they walked by. For about 6 months afterwards the sidewalk was a little extra slick from that little experiment. I guess my wisdom there is be careful with the fryer.

Look out for delicious sides next!

Left image by Roland Bello for Gourmet, Right image from Martha Stewart.

more thanksgiving inspiration: bittman’s 101 headstarts

November 18th, 2009

Oh boy, have you seen Bittman’s article in the Times today? 101 headstarts on the Day is a collection of easy recipes that you can make ahead of time, some need to be reheated, others can be served at room temperature.Yummmm.

Photographs by Francesco Tonelli for The New York Times

thanksgiving: candied sweet potatoes with bourbon

November 12th, 2009

Candied sweet potatoes are a staple at our Thanksgiving (which, by the way, is only two weeks away!!) table. They’re so tender and sweet and caramelized that it’s hard not to like them. In fact, I was beginning to think you couldn’t get much better than the regular old candied yam until I found this recipe for candied sweet potatoes that uses bourbon. Ummmm, match made in heaven!

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more thanksgiving inspiration

November 11th, 2009

The New York Times has a whole slew of mouthwatering Thanksgiving inspired recipes. Roasted cauliflower with lemon brown butter and sage salt and carmelized corn with fresh mint, I mean come on, do those sound delicious or what?! Check it our here.