Happy Thanksgiving my dear readers! I have missed you much and am sorry for my absence. In order to repent and gift you with something wonderful in time for Thanksgiving, I am sharing this quick video we made at Allrecipes.com that will teach you how to do a lattice topping for any pie. Happy Thanksgiving!
As a Food Stylist and Editor at allrecipes.com I get many unique opportunities to work on projects I would not tackle in my own kitchen. Sure, there are a share of casseroles, slow cooker mashed potatoes, and dips. But then, there’s is also TURDUCKEN!!! The infamous Thanksgiving delicacy that combines turkey, duck, and chicken! Have you had a chance to prepare or taste this?
With the help of Bill the Butcher, we received all three birds, artfully prepared (boned and properly fabricated) and ready to be layered. That’s right, rather than stuffing the birds one inside the other, they are layered on top of one another with delicious stuffing in between. We, of course, used the allrecipes.com recipe for Sausage and Oyster Stuffing (feel free to use your favorite recipe).
When it comes to preparing the turducken, I would recommend having more than one set of hands and lots of patience. No squeemish folk here! The birds don’t look the most attractive, but trust me when I say – the effort is well worth it!
Another suggestion – remove the skin from the duck and the chicken – you can easily do it yourself or ask your friendly butcher for help. You ready for your own turducken? Check out this video we made with allrecipes.com!
Have you checked your calendar? Thanksgiving is just a few short weeks away, and I bet for most of us, the time is going to fly faster than we wish.
You make the cornucopia using refrigerated bread stick dough, bake it to a glistening golden brown color and fill it with your favorite ingredients. Best part? This is an edible centerpiece that you and your family can enjoy the following meal if you have any room left in your stomach after the Thanksgiving meal.
Wishing you all a very happy Thanksgiving!
Risen dough, studded with plump cranberries
To make the turkey, pinch pieces of challah roll and lightly roll to shape. Place the body, head, feet, and feather pieces together on a parchment lined baking sheet. For the face, insert extra cranberries to form eyes and mouth.
With a sharp knife, cut slits through the ends of the feathers.
Lightly brush the entire bird with an egg wash and liberally sprinkle with sesame seeds.
Adults and kids loved this bird! You’ll find the recipe I used here.
Brussels sprouts! I am in love with these mini-cabbage full of vitamins and nutrients. They have been making an appearance on my Thanksgiving table for quite a few years. This year, rather than coming in a mesh bag, cut up from their stalk, the brussels sprouts arrived from the store attached to their stalks, looking regal and proud.
When it came to Thanksgiving, I chose to deal with each of the stalks separately – roasting the brussels sprouts from one of them as I have in the past – cutting them off, halving, and drizzling with oil. The other stalk was an experiment – my first time roasting the brussels sprouts whole, attached to the stalk. Both ways were delicious in their own ways. Try each one and let me know your favorite.
1 stalk of brussels sprouts, cut off and halved
2-4 tablespoons olive oil
salt and pepper to taste
1/4 cup chopped parsley
2 garlic cloves, grated
2 tablespoons lemon juice
1 teaspoon lemon zest
1. Preheat oven to 425 degrees.
2. Drizzle brussels sprouts with olive oil and season with salt and pepper. Spread in one layer on a cookie sheet.
3. Roast brussels sprouts in the oven for 30-40 minutes turning halfway through.
4. Toss roasted brussels sprouts with parsley, garlic, lemon juice and lemon zest. Season with additional olive oil, salt and pepper, if desired.
Have you ever tried roasting brussels sprouts directly on the stalk? It’s easier than you might think and looks very impressive on the table. In fact, it might be the perfect conversation starter. Give it a try!
1 stalk of brussels sprouts
2-4 tablespoons olive oil
salt and pepper to taste
1. Preheat the oven to 350 degrees.
2. Wrap the brussels sprouts stalk in plastic wrap and microwave for 4-5 minutes.
3. Brush the brussels sprouts with olive oil and season with salt and pepper to taste.
4. Roast in the oven for 45-60 minutes, turning halfway through, until the brussels sprouts are tender.
5. Cut off the brussels sprouts off the stalk and serve.
Thanksgiving is just a week away. To be honest, Thanksgiving is my favorite culinary holiday (Hanukkah follows closely behind with latkes!). I experienced my first Thanksgiving as a young teenager, when my family moved to the United States. I loved the roasted turkey, despite the fact that my father does not eat the bird. I loved the mashed potatoes, welcoming them to the table welcoming them to the table like an old, familiar friend. I even loved the cranberry sauce that came directly out of the can (forgive me, this was years and years ago before I discovered how easy it is to make your own cranberry sauce).
One thing that puzzled me about Thanksgiving was the Sweet Potato Pie. I didn’t get it. Please don’t judge, but I grew up without much cinnamon, five spice, and nutmeg. The flavors didn’t resonate with me. And so, I unfairly abolished sweet potatoes altogether from my diet.
Then one day, I tasted sweet potatoes on their own. I should have marked that day on the calendar, it was that epic! Since then, I have been enjoying sweet potatoes on a regular basis. One year, when planning the Thanksgiving menu, I thought I should incorporate sweet potatoes in the meal, but do it my way!
Here’s the recipe for Thanksgiving Zesty Sweet Potatoes with Jalapeno and Ginger. I add zest and juice of the orange, along with the lime juice to enhance the natural sweetness of sweet potatoes. The heat from the jalapeno pepper and spice from fresh ginger counteracts brown sugar and brightens up the dish. Cilantro and scallions contribute flavor, aroma, and color contrast. I welcome you to try this recipe and share it with your family and friends at the Thanksgiving table.
6-8 sweet potatoes, peeled and sliced into 1″ pieces
zest of 2 oranges
juice of 1 orange
juice of 1 lime
1 small jalapeno, seeded and minced
2-4 tablespoons light brown sugar
4-6 cloves of garlic, peeled and grated on microplane
1 inch fresh ginger root, peeled and grated on microplane
1/2 cup Half and Half, plus extra, as needed
salt and pepper to taste
1/2 cup chopped cilantro
4 scallions, sliced
1. Place sweet potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil, lower the heat and simmer sweet potatoes until they are completely tender.
2. While the potatoes are cooking, whisk together orange zest, juice, lime juice, jalapeno, brown sugar, garlic, ginger and half & half – this is your dressing.
3. Once tender, drain sweet potatoes and mash in a large bowl. Combine the potatoes with the dressing and season with salt and pepper. If you would like a looser consistency, add a little bit more half and half. Gently fold in cilantro and scallions.
4. Serve on a side, garnished with extra cilantro and scallions.
If you have any leftovers the next day, I’d recommend making these potatoes into little cakes by adding an egg and flour and then pan frying the potatoes in vegetable oil.
Please share your favorite non-sweet way to enjoy sweet potatoes!
Whole Foods Market here, Whole Foods Market there, Whole Foods Market everywhere! As I was going through my 2nd week as the new Culinary Director at Whole Foods Market, I received an invitation from Curator PR to attend a fun and what turned out to be delicious and educational event: Preview of Taste of Thanksgiving at Interbay Whole Foods Market.
No worries – you too can taste these and more samples of what Whole Foods has to offer for your holiday table. Stop by at your local Whole Foods market this Thursday, November 4th (check the times for your location) and be ready to eat – a $5 donation will directly benefit Food Lifeline. While at the store, be sure to place your order for the holiday bird – don’t leave it till the last second.