It’s Beginning To Smell Like Thanksgiving

Hello, hello!  So, my favorite holiday, Thanksgiving, is this week!  It’s currently Monday and the house smells like cranberry sauce and sweet potatoes.  And the aromas will just keep getting better as the week goes on.  So, in celebration of the season, I thought I would share a couple of recipes with you!  Namely, the cranberry sauce and sweet potato casserole Dad makes.  I know it’s a little late given that Thanksgiving will be tomorrow by the time this posts, but you can always try them next year or for Christmas.

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Picture stolen from Pinterest.

First up is Cranberry Orange Relish with Bourbon.  It’s a recipe Dad found in the Dallas Morning News a couple of years ago.  He decided to try this one since the chutney recipe he used before had apples, which I’m mildly allergic to, so I couldn’t eat much of it.  He’s tweaked it a little since then by adding walnuts, but here’s the recipe!

CRANBERRY ORANGE RELISH WITH BOURBON

Ingredients:
1 cup bourbon (Dad uses Jack Daniels)

1 orange, zested and supremed (see chef’s note)
1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup orange juice, freshly squeezed or from concentrate

Directions:
In a medium saucepan over low heat, combine bourbon and orange zest.  Bring to a boil and simmer, until reduced to a syrup, about 10 minutes.

Add cranberries, orange segments, sugar, and orange juice.  Stir until sugar is dissolved and cranberries pop.  Remove from heat and allow to cool.

Cover and refrigerate. Makes 8 servings.

Chef’s note:
To supreme orange: Using a sharp knife, cut remaining skin and pith off of the zested orange.  Working over a clean mixing bowl and using a sharp knife, cut out each segment of orange between the membranes.

PER SERVING:
Calories 1,620 (None from fat)
Trace fat (No sat)
No cholesterol
No sodium
Fiber 4 g.
Carbohydrates 276 g.
Protein 3 g.
Sugar 239 g.

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Picture stolen from Google.

Another recent addition to our Thanksgiving line up is Sweet Potato Casserole with Pecan Streusel Topping.  Dad found this one last year in the Dallas Morning News.  It’s fairly similar to the recipe he had been using, but it has an orange-y flavor that makes it better.  Even I like it, and I’m not a big sweet potato fan.  I know he’s tweaked it, but this is the recipe!

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Ingredients:
5 pounds sweet potatoes, roasted until soft (instructions follow; or substitute two 40-ounce cans sweet potatoes, drained)
4 eggs
1 1/2 cups sugar
1 cup heavy cream
1/4 teaspoon allspice
Grated zest from half an orange
12 tablespoons (1 1/2 sticks) cold butter, cut into cubes
1 1/2 cups brown sugar
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cups chopped pecans
1 tablespoon vanilla extract

Directions:
Heat oven to 350 F.  Butter the inside of a 9×13-inch baking pan.

Scrape flesh from sweet potato into a mixing bowl, or in the bowl of a food processor (work in batches if using a processor).  Mash or puree until smooth.  Add eggs and combine thoroughly.

Add granulated sugar, cream, allspice, and orange zest and mix thoroughly into mashed sweet potatoes.  Transfer sweet potato mixture to prepared pan.

To make the pecan streusel topping:
In the bowl of a food processor, place butter, brown sugar, flour, salt, cinnamon, nutmeg, pecans, and vanilla and pulse until mixture is crumbly and looks like small pebbles.

Sprinkle sweet potatoes evenly with streusel topping — it should completely cover sweet potatoes.  Bake for 45 minutes.

Makes 15 servings.

To roast sweet potatoes:
Heat oven to 450 F.  Place whole sweet potatoes on the oven rack and roast for 45 minutes to 1 hour, or until tender.

SOURCE:
Adapted from Justin and Diane Fourton, Pecan Lodge

PER SERVING:
Calories 525
Fat 24 g. (11 g. sat)
Cholesterol 92 mg.
Sodium 271 mg.
Fiber 6 g.
Carbohydrates 73 g.
Protein 7 g.

Thanksgiving-2017

What are some recipes you or your loved ones make for the holiday?  Do you tend to stick to the same menu or try to mix it up each year?  Feel free to share here or on my social media pages.  Have a wonderful Thanksgiving!

Our Thanksgiving Menu

Hello, hello!  Since my favorite holiday is right around the corner, I thought I’d share our usual Thanksgiving menu with you.  Dad makes a feast and it’s only fair that I share all of the mouthwatering morsels.  Plus, we need to start making a shopping list and this will help us remember what to add.  Who said a blog couldn’t act as a handy-dandy reminder?  So, in no particular order of deliciousness, our Thanksgiving spread includes:

thanksgiving-day

1. Turkey, of course.  Dad’s kind of a traditionalist when it comes to the bird.  It’s stuffed and roasted.  When I was a kid and we had 30+ people over, I vaguely remember the occasional backup ham, but we always have the turkey.

2. Stuffing.  I know we’re in Texas and that cornbread stuffing is like the law here, but that’s not what Dad makes.  He does an Italian stuffing with sausage and other things.  I fully admit that it’s my favorite part of the meal.

3. Mashed potatoes.  This has morphed a little over the years from a traditional dish to something more flavorful.  There’s usually garlic and other things involved.  It’s another favorite.

4. Mashed sweet potatoes.  Originally, we had the whole candied yams dish with the marshmallows and all that, but Dad found a recipe a while back for a mashed version with nuts and brown sugar.  I’m not the biggest fan of sweet potatoes, but the mashed version seems to go over well with other people.

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And then you murder them and eat their insides.

 5. Green bean casserole.  Every year, Dad tweaks something or adds something new.  Last year, he went from the old recipe pretty much everyone does to a fresh version we saw on Good Eats.  It was tasty and pretty easy to make.

6. Corn pudding.  This is actually a fairly recent addition (within the last five years).  It replaced the canned corn that we always forgot to put out.  As far as I know, Dad still tweaks this one.

7. Spinach casserole.  We’ve had this one for as long as I can remember, but I only started eating it within the last ten years.  It never seems to change.

8. Stuffed mushrooms.  These are one of our usual appetizers.  Italian sausage stuffing and lots of cheese.  Everyone loves them.

9. Deviled eggs.  The other usual appetizer.  And I just feel the need to point out that Dad always remembers that I’m not big on the paprika sprinkled on top, so he makes half without it.  I’m very loved.

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Looks right to me.

 10. Cranberry chutney.  This seems to change every year.  Last year, Dad found a recipe without apples, so I could eat it.  This is served alongside the jellied cranberry sauce, because why not?

I feel like I’m probably missing something, but I can’t think of anything.  Dessert is left up to our guests.  What does your Thanksgiving feast include?  Are you the chef or a guest?  Do you have any traditions you’d like to share?  Feel free to share it all in a comment on here or on any of my social media pages!