Happy Thanksgiving--Menu

Thanksgiving is tomorrow and I have been preparing for it all week.  This year it's just me, my boyfriend, and my best friend Meme who flew all the way from Oregon just to spend time with me and have a Chicago Thanksgiving.  I am so looking forward to cooking for two of the most special people in my life.

Aside from the turkey, I have mostly everything either made, and/or assembled so come tomorrow all I need to do is warm everything up and cook the turkey.  Here's what I'm making.

Appetizers:

Smokey Cheese Dip (recipe below)

Easy Creamy Dill Dip (recipe below)

Spinach Dip

Deviled Eggs

Main Course:

Turkey

Mashed potatoes and gravy

Stuffing

Grandma's Corn Pudding (recipe below)

Cranberry Sauce

Buttered Hot Rolls

Starting left and going clockwise: cranberry marmalade, turkey, mashed potatoes and gravy, stuffing, corn pudding

Dessert:

Pumpkin Cheesecake (recipe below)

Last year was my first time making an entire Thanksgiving feast on my own.  I however did not make a turkey...since it was just Meme and I,  I opted for a small ham instead.  But this year, I am tackling the big bird! With the help of my mom, via phone support, I am confident it will turn out yummy as ever.  Happy Thanksgiving everyone!

Smokey Cheese Dip

8 ounces cream cheese

1 cup mayo

1 jar old english kraft cheese

1 small onion, diced fine

1 stock celery, diced fine

2 medium packages of cracker barrel sharp cheddar cheese, grated

1/4 tsp liquid smoke

1/2 tsp garlic powder

1/2 tsp worchestershire sauce

dash salt and pepper

Combine all ingredients and allow it to set in the fridge.  If you want to, you can roll portions of the dip into a ball and then into a variety of nuts to make this cheese dip into a cheese ball.  Serve with crackers and veggies.

Creamy Dill Dip

1 cup mayo

1 cup sour cream

1 tbs parsley

1 tbs minced onion

2-3 tbs fresh dill, start with 2 and taste. You can always add more.

 This is what fresh dill looks like.

Note: if you want to use dried dill, I'd suggest 1-2 teaspoons.

Combine all ingredients until mixed and smooth.  Serve with whatever you'd like! I'm doing a veggie tray.

Grandma's Corn Pudding
1 stick butter
1 cup chopped onion
1 can mexicorn, drained
1 can cream style corn
3 eggs beaten
1 cup sour cream
1 box Jiffy corn muffin mix
1 cup shredded cheddar cheese


Saute onions in butter until tender.  Add corn, eggs, sour cream.  Stir in muffin mix and pour into buttered casserole dish.  Sprinkle cheese on top.  Bake uncovered for 40-45 minutes at 350 degrees.


Pumpkin Cheesecake


Crust:
2 packages graham crackers
1 stick melted butter


In a food processor crumble the crackers until they are small crumbs then slowly add the melted butter until combined.  Press into the bottom of a pie dish and back at 350 for 7-10 minutes until golden.


Filling:
2 sticks cream cheese, softened
1-1/2 cups sugar
1-26 ounce can pumpkin puree
3 eggs
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla

Cream the cheese, sugar and pumpkin puree together.  With the mixer running add eggs one at a time.  Once eggs are combined add spices.  Pour filling into bottom of crust and bake at 350 degrees for 1 hour, or until middle is set (and still slightly jiggly).  Place in fridge until chill and filling has set.

Easy Home-made Cranberry Marmalade

Thanksgiving is just a few days away and I've been preparing since last week.  My menu is made and all of my groceries have been purchased.  Since I'm sure many of you are also doing some last minute menu ideas I am going to start posting some of the things that I'm making ahead for the Big Day!

Growing up I became very accustomed to the holiday cranberry sauce that comes in a can, that you have to shake to get out.  It plops out onto the plate and has the ribs from the can going all across it.  We would simply slice it and there you go, cranberry crap in a can.

This year was my first time making a home-made cranberry sauce and let me tell you, it is sinfully easy to make, but the flavors are awesome.  The cranberry sauce is tart, sweet, and the spices give it a subtle warmth.  There are hundreds of recipes out there for home-made cranberry sauce but they all seemed weird, at least to me.  Adding nuts and what not.  I don't want an exotic cranberry sauce.  Plain and simple will do just fine.

While making this I was so intrigued by the berries.  Watching them percolate in the pot I started to hear a noise.  "Until the berries burst".  What was I to look for? They SOUNDED like they were popping but I couldn't see anything.  I felt myself get kind of excited.  Were they going to pop out of the pot?  Suddenly the first berry burst! Then another, and another.  The rest quickly followed.  The pot became a gorgeous deep red color.  Stirring in the zest and spices, it becomes so fragrant and delicious.  Glorious cranberry goodness. mmm....

4 cups fresh cranberries (1 bag)

1 cup freshly squeezed orange juice

1 cup sugar

zest of 1 orange

1/4 tsp nutmeg

1/2 tsp cinnamon

In a saucepan add the cranberries, juice and sugar.

 Bring to a boil, then reduce to a simmer for 10 minutes until the berries have burst and mixture becomes thick.

 Once thick turn off the heat and add the zest and spices.

 Serve warm.

French Apple Tart

My house smells like burnt sugar.  Very, very bad smell.  However, as per usual, what I was making turned out flawlessly.  But as for my baking sheets well...not so much.  You all know I'm no stranger to burning things.  My poor boyfriend. "STOP BURNING SHIT!" he yells from atop a dining room chair, waving a dish towel back and forth under the smoke detector.  God love him.

I've been very inspired by French cuisine lately.  I find the language to be absolutely captivating and lovely.  I'm so interested in learning the language, if not for any other reason than to pronounce the recipes in the various French cookbooks.

Tonight I made a French Apple Tart.  Classic French food doesn't necessarily mean difficult.  This tart is of few ingredients, but it in no way lacks in flavor.  The buttery, rich crust, the tart and slightly softened apples, the crusted sugar...Oh where have you been all my life.

For the crust:

2 cups flour

1 tbs sugar

1/2 tsp salt

12 tbs cold unsalted butter, diced

1/2 cup ice cold water

In a food processor, combine the flour, sugar and salt.  Pulse 2-3 times just to combine.  Add in the butter and pulse 10-12 times, or until the butter has broken down into small pea sized pieces.  Then with the mixer running on low, slowly drizzle in the ice water, mixing just until the dough comes together.  Then working quickly, dump the dough out onto a floured board, form into a disk, wrap in plastic and chill for 1 hour.

The reason for leaving the butter in little pieces throughout the dough, is that so when the heat from the oven hits the butter in the dough, it will cause steam, making the crust moist and flaky and delicious.

For the topping:

3-4 granny smith apples

1/2 cup sugar

4 tbs cold unsalted butter, diced

Peel and slice the apples into about 1/4 inch slices.  Place apple slices around the top of the dough.  However you want to design them really.  Next, sprinkle the sugar over the apple slices then dot the top with the cold diced butter.  Bake at 400 degrees for about 45 minutes.  

Once tart comes out of the oven let it cool on a rack.  Then in a small pot, combine about 1/2 cup of fruit preserves, apricot would be nice but I used peach preserves because that is what I had on hand, with the juice of a small lemon.  Warm until the preserves melt slightly then brush over the top of the apple tart.  

I'm sorry to say but this was worth the smoke alarm.

 Dessert a la francaise!

Magnifique!

Cheesy Broccoli Ham Braid

 My posts typically consist of something sweet.  I'm sure it's hard to imagine I make anything other than waist-expanding, sugary treats.  But...I do! (pause for gasps)

I try to make dinner for my honey every night, and after a long day of classes and work, sometimes it's easier said than done.  I've become particularly fond of my crock-pot.  Making things like my mama's Beef Stew, or Turkey Ropa Vieja.

Tonight I was having a particular craving for something cheesy, and breaded.  I mean hello...melty-gooey cheese and carbs?  Nothing much better in the world than that.  I am not really sure what to call this, so lets call it the Cheesy Broccoli Ham Braid.

Ingredients:

1 bunch broccoli

8 ounces swiss cheese, grated

15 slices deli ham, diced

1/2 cup mayonaise

2 tsp dijon mustard

2 tsp whole grain mustard

salt and pepper to taste

2 packages store bought crescent rolls (dough)

Start by blanching the broccoli.  Cut the broccoli florets into bite size pieces then toss into a pot of boiling water, and cook for one minute.  After a minute, drain the broccoli and place into a bowl of ice water.  The quick dip in the boiling water is the blanch.  Then the dip in the ice water is called shocking.  It stops the cooking process and keeps the bright green color of the broccoli.

Next, combine mayo and mustards, then toss in the cheese, ham, broccoli and salt and pepper.  Taste it after this point and if you think you need a little more salt or pepper then go ahead and adjust the seasonings.

Next, on a large baking sheet un-roll 2 packages of crescent rolls.  Place the mixture down the center of the rolls.  Then tear strips along the border of the dough and "braid" the dough over the top of the mixture.  Bake at 375 degrees for 15ish minutes, or until golden brown and the cheese is ooey-gooey-melty-goodness.

Sweet Tooth Overload

In honor of my dear friend Carol's birthday, I have decided to forgo the typical birthday treat (cake) and make her a smorgasbord of tasty delights-- Lemon bars, chocolate-dipped peanut butter bon bons, and caramel cremes.

Another reason I decided to forgo the birthday cake was because I am still scarred from burning her cake last year.  Now I am the first to admit I am a bit of a klutz.  It seems like a nightly occurrence that my boyfriend is standing under the smoke alarm waving a dish towel back and forth to clear the smoke enough for it to turn off.  It's not that I'm burning my food, but that I'm a klutz, often spilling something on the burner, and hence causing the smoke.

But last year, I DID burn the food.  What was meant to be a lovely Black Forest Cake, turned into a Forest Fire instead. 

Anyways, I have made all of her birthday goodies without one single smoke alarm going off. I was very proud.  Tonight I am taking her to Wildfire Restaurant (ironic name given the cake fiasco) here in the Windy City, which promises to be delicious.

Lemon Bars (click for recipe)

 Chocolate-Dipped Peanut Butter Bon Bons

18 ounces peanut butter

2 1/2 cups powdered sugar

1 tsp vanilla

8 ounces chocolate

In a bowl add peanut butter, and with a hand mixer running on low, slowly add the 2 1/2 cups of powdered sugar.  Mix until combined, then add vanilla. Once combined, take spoonfuls of the mixture and roll into a ball. Place on a wax paper lined baking sheet, and freeze for 1 hour.

Over a double boiler melt the chocolate. Using two forks (or your hands), dip the peanut butter balls into the chocolate and then place back on the baking sheet. With remaining chocolate, drizzle the top of the balls.  Place in the refrigerator for at least 30 minutes so the chocolate can harden.

Caramel Cremes

1 cup sugar

1/2 cup water

3 cups heavy cream

1/2 cup light corn syrup

8 tbs unsalted butter

1 tsp fleur de sel (flaked sea salt)

1 tsp pure vanilla extract

Line the bottom of a 9 by 13 inch baking pan with parchment, allowing the parchment to drape over 2 ends (for easy removal). Lightly oil the parchment paper.

In a very large saucepan (the size of a big soup pot), place the sugar, corn syrup, and 1/2 cup water. Bring to a boil over medium-high heat. Do not stir! Keep boiling until the caramel is golden brown in color. Watch closely so it does not burn.

In a large saucepan, combine the cream and butter. Bring to a boil, remove from heat, and set aside.

As soon as the caramel is a warm golden brown, slowly add the cream mixture. It will boil up violently. If it threatens to boil over, stop adding the cream mixture, allow the caramel to settle down and add the rest. With a wooden spoon, stir in the fleur de sel and vanilla extract.

Using a candy thermometer, cook the caramel over medium heat until it reaches a temperature of 248 degrees F (firm ball stage), between 5 and 10 minutes.

Very carefully pour the caramel in the prepared pan and refrigerate until firm, about 1 hour. Once firm, flip the caramel onto a cutting board and slowly peel back the parchment paper. Cut the caramel into 2 inch strips widthwise. Take each strip and roll up the long side until you have a long caramel log. Cut the caramels into 1 inch segments. Repeat this process for the rest of the caramel strips.

You can choose to wrap the caramels individually in parchment paper, like I did,  or store them in an airtight container. Keep refrigerated for firm caramels or at room temperature for soft caramels.

 HAPPY BIRTHDAY CAROL!!!

Pumpkin Patch Cookies with Brown Sugar Glaze

 Yes I'm still on a pumpkin kick. I've been making pumpkin bread, pumpkin spiced lattes, pumpkin muffins, pumpkin rice pudding, pumpkin pumpkin pumpkin.  I just love the taste and texture it adds to things (not to mention the...*gulp* vitamins). hehe just kidding :) I actually do love to eat healthy. I just have a little bit of a sweet tooth...

okay, maybe a lot abit, but I digress.

I made these cookies tonight and they were really tasty.  These cookies are almost muffin-like. But not... They have the crunchy cookie bottom but a muffin-y center. Yes, muffin-y.  

Finished off with a brown sugar glaze and some pecans adds just the extra touch these cookies need to make them special. From plain ol' pumpkin cookies, to pumpkintastic-in-my-mouth.I do believe pumpkintastic is a word.

Pumpkin Patch Cookies

1/2 cup sugar

1/2 cup packed brown sugar

1 cup butter, room temperature

1 cup canned pumpkin

1 tsp vanilla

1 egg

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

3/4 cup chopped nuts (I left nuts out, and decorated with a pecan half on top instead)

Heat oven to 350 degrees.  In large bowl, combine sugars and butter until light and fluffy. Add pumpkin, vanilla, egg and blend well.  Once combined add the dry ingredients, mixing well to incorporate but don't over mix.  Drop dough by rounded spoonfuls onto ungreased cookie sheet.  Leave a little room in between the cookies because they do spread while baking.  Bake 10-12 minutes or until cookies are lightly golden around edges.  Once cookies have cooled completely, frost and then nom nom.

Brown Sugar Glaze

3 tbs butter

1/2 cup packed brown sugar

1/4 cup milk

2 cups powdered sugar

In a medium saucepan, combine butter and brown sugar.  Bring mixture to a boil, and cook over medium heat for 1 minute, or until slightly thickened, stirring constantly.  Cool for 10 minutes then add milk.  Beat until smooth, then beat in enough powdered sugar for desired spreading consistency.  I did 2 cups but you can certainly do more (to make it thicker) or less (to make it runnier).

I just love this time of year.

Butternut Squash Soup

Butternut squash is one of my favorite veggies.  Once you open it up, its a gorgeous bright orange color.  I'm used to having it roasted with butter and brown sugar, which is no doubt delicious.  But I wanted to try it in a different way.  Here is butternut squash soup.

4 leeks (white and light green parts), chopped

1 3-pound butternut squash peeled and cut into 1 inch pieces

1 bay leaf

5 cups low sodium chicken broth

3/4 tsp salt

1/4 tsp pepper

Cut leeks in half and clean the leaves thoroughly.  Then chop.

Here's a step-by-step how to, to work with butternut squash.

Cut the top and bottom off the squash so it will sit flat. Then peel the skin off.

Beautiful! Now that it's all peeled...

Cut in half and scrape out the guts!

Then, cut into strips.

And then dice into chunks. It doesn't have to be perfect. Just try to keep the pieces relatively close in size.

Next...in a large pot toss in the leeks, squash, salt, pepper, bay leaf, and chicken stock.

Bring soup to boil, then reduce to simmer, for 10-12 minutes or until the squash is tender. With an immersion blender puree the soup to your liking. Or use a blender. Whichever method is easiest for you.  Serve with some crusty bread and enjoy!

Mmm, Fall :)