Thanksgiving Foods

Thanksgiving was Justin's and my first holiday together as an official married couple, and it presented unheard of challenges. In the end we settled on having Thanksgiving afternoon at Justin's MawMaw's house and the day after thanksgiving at my parent's. This solution was not without it's faults, but it was the best we could come up with. There was also the challenge of splitting up who was making what, and in the end we settled on being in charge of all desserts. However, in spite of all the challenges and general ridiculousness - Thanksgiving was officially awesome. We had fun, we watched the game (hook em!), we ate way too much food.

As far as the desserts we made - Okay, I know its a little late. Actually, it's a lot late. But, better late than never right? Maybe you can make these for thanksgiving next year. Or for Christmas this year. Or just because. Cause you know what? They were goooood.

I found this Pear Cranberry Cake in my issue of 'Gourmet Magazine' - it's easy, delicious, and beautiful. Jewel-bright cranberries and moist pear give it color, sweetness, and festivity.

Ingredients (for cake)
3 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 spt cinnamon
1/2 tsp ground allspice
1/2 tsp grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tbsp vanilla extract
3 Bosc pears (you could use Bartlett too if you wanted), cut into 3/4 inch pieces
1 cup cranberries (thawed if frozen)

Ingredients (for glaze)
1 cup heavy cream
1/2 cup pakced light brown sugar
1 tsp light corn syrup
1 tsp vanilla extract
2 (3 inch long) cinnamon sticks.

Instructions:
1. Preheat the oven to 350F with rack in the middle and butter either an angel food cake pan or a 15 cup bundt pan. 

2.  Whisk together flour baking powder, salt, and spices.

3. Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.

4. At a low speed mix in pears and cranberries, then mix in the flour mixture until incorporated. Spoon batter into your pan and bake until a wooden pick inserted into the center of the cake comes out clean - about 1 1/4 to 1 1/2 hours depending on your oven. Cool in pan for 30 minutes then turn out onto a rack to cool completely.

5. To make the glaze bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes. You don't want to scald the cream, so start on low heat and raise gradually. Cool the glaze for about 5 minutes and discard the cinnamon sticks, then pour the glaze over the cake, letting some drip down the sides.

* Cake can be made 1 day ahead and kept at room temp, and glazed up to 3 hours in advance of serving.

The other desserts I made were (obviously) pies. My mom told me that I should just let her know what I was making, and she would buy frozen pies to supplement. No way. Why would you buy frozen pies when you have a daughter who enjoys, nay, loves, baking? So, I also made a German Chocolate Pecan Pie and a Pumpkin Pie - that way no one would have any reason to wish for frozen pies. 

German Chocolate Pecan Pie

 (sorry this is the only picture I got, and it's not very good - camera issues)

Ingredients:
1 premade roll out pie crust
2 large eggs
5 tbsp unsalted butter
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 semisweet chocolate chips

Instructions:
1. Roll out premade pie crust and blind-bake according to instructions on box until crust is just lightly baked (you don't want it to brown much to prevent burning later).

2. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the butter and 1/2 tsp salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs very slowly so as not to cook the eggs with the heat from the sugar mixture. Stir in the nuts and coconut.

3. Spread chocolate chips in the pie shell then pour filling over it. Bake until set, about 25 minutes. Allow the pie to cool completely before slicing.

Finally, I made Paula Deen's Pumpkin Pie, I'll let you follow the link for that recipe. It's a basic pumpkin pie, and really delicious. I also made Cinnamon Whipped Cream to go with it - definitely a big hit.

Apple Granola Crisp and Zesty Orange Madelines

So here's what's up guys. I know it's been a while since I posted, and I keep promising new posts and not delivering. Really, I'm sorry. Believe it or not, the last two weeks have been even crazier and more hectic than usual. But i've got an entire weekend of posts coming - i promise. One a day maybe! 

This apple granola crisp is an awesome Smitten Kitchen recipe. And given that i LOVE breakfast, and I am trying awfully hard to be a little bit healthy (as per the husband's request), I went for these instead of something like... I don't know... breakfast cake! Which believe me, if I can find breakfast cake, i'll probably make it. I have been known to eat cake for breakfast on more than one occasion. Anyway, back to the breakfast apple granola crisp - it's good, and really fabulously easy, and it makes a LOT. I feel like this would be something really good to make when you have out-of-towners - you can awe them with your bed-and-breakfast quality breakfast, without stressing out or having to get up early to slave away (just make it the night before).

Breakfast Apple Granola Crisp
Ingredients:

3 pounds of apples (any kind) peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Instructions:

1. Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and just a pinch of salt in a 9×13-inch baking dish until apples are evenly coated. 

 2. In a medium saucepan, melt the butter and honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle this evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. 

3. If the granola starts to get too brown, cover the baking dish with foil for all but the last few minutes of baking time. But, be sure to remove the foil again in the last couple minutes to help the granola stay crispy. Cool to room temperature and then refrigerate. Smitten Kitchen recommended eating with yogurt - definitely a worth while suggestion. Yum. 

One of the reasons my life has been so crazy is that I recently made a weekend trip up to Indiana. It turns out that Indiana is really beautiful, and that I've got some cool family history stuff goin' on there. But if you're anything like me, being on a plane means being hungry and grumpy with the gross food they try to serve you. I decided that in order to endure several hours on the plane I would need a really delicious snack - it was really good foresight. The plane food was in fact gross, I was hungry, and I was really glad I had made Madelines! I used Emril Legassi's Madeline recipe, and I have to say, they're pretty darn good. 

Zesty Orange Madelines

Ingredients:

4 large eggs

3/4 cup sugar
1/4 teaspoon pure vanilla extract

1/4 pound (1 stick) unsalted butter, melted and slightly cooled + extra non-melted butter for the pan
1 cup bleached all-purpose flour + extra for the pan
1 teaspoon baking powder

1 tablespoon orange zest, finely minced
1/4 pound semi-sweet chocolate, melted

Instructions:
1. Preheat the oven to 350 degrees F and Grease and flour 24 madeline molds (or 12 in my case, then wash and reuse) 

2. In a large mixing bowl, combine the eggs, sugar and vanilla. With an electric mixer set on high speed, cream the mixture until pale and fluffy, about 10 minutes. 

 3. In a small mixing bowl, combine the flour and baking powder. Add the zest and half of the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat again until incorporated. Add the butter in a steady stream and continue beating until well blended. Let stand for 10 minutes. 

4. Spoon the batter into the molds so that they are two thirds full. Bake until lightly golden, 18 to 20 minutes. Remove from the oven and using a thin knife, pop them out of the pans onto a wire rack. The cookies can be served either warm or cooled and dipped in the chocolate. 

5. To dip in the chocolate, dip half of each cookie in the chocolate, letting the excess drip and place on parchment lined baking sheet. Allow the cookies sit until the chocolate sets. 

For the record, I LOVED the cookies dipped in chocolate. I really like the citrus and chocolate flavors together. However, quite a few people who had these said they would've preferred the cookies without the chocolate - it's up to you. 

Skillet Cornbread

It's Thanksgiving tomorrow, and so far I've spent my day cleaning, baking, and cleaning some more. I actually braved the grocery store yesterday, but I came back four pears short, so unfortunately I'm going to be headed back that way again today. Wish me luck. Yesterday I got stuck behind an incredibly confused young lady who spent at least 15 minutes staring at the spices in the baking isle, which was already so packed that there was no way around her. I wanted to offer help, but she looked so annoyed that I was too chicken to say anything. Anyway, most of the things I'm making for Thanksgiving unfortunately won't be posted till after Thanksgiving, however, this is one staple that EVERY good southern family needs during this holiday weekend. Skillet Cornbread. mmmmm, the crispy crusty outside, the sweet honey-crumbly goodness, the beautiful rich yellow color... I could go on forever.

This corn bread is one my grandmother used to make, my mom has made my entire childhood, and I started making the day I got my cast iron skillet. It's a trusty, good ol' Betty Crocker recipe.

Skillet Cornbread:

1 1/2 cups yellow, white, or blue cornmeal (i use yellow)
1/2 cup all-purpose flour
1 1/2 cups buttermilk*
1/4 cup shortening + extra for greasing skillet
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 taspoon baking soda
2 large eggs
honey for drizzling

*if you don't have any buttermilk make your own using 1 1/2 cups milk + 4 tablespoons vinegar.

Start by heating the oven to 450. Use shortening to grease the bottom and sides of a 10-inch round cast iron skillet, then put in oven to heat.

Meanwhile, in a large bowl stir all ingredients until well mixed. Beat vigorously for 30 seconds, then pour into hot skillet.

Bake in skillet for about 20 minutes, or until golden brown and toothpick inserted into center comes out clean. Serve warm with butter and honey.