Thanksgiving Leftovers

November 23, 2012 by

One: Mashed Potato Puffs (my favorite!)

Two: Turkey Sage Croquettes

Three: Turkey Swiss Panini

Four: Quesadillas with Chutney and Brie

Five: Turkey Stuffing Turnovers

Six: Turkey Enchiladas

Seven: Turkey Soup

Hi there! Hope you had the best Thanksgiving ever, and are getting some serious shopping in today (or just relaxing, if shopping with massive crowds isn’t your thing). If you have a little too much turkey on your hands, lucky for you, I made a handy Thanksgiving leftover flow chart. These recipes are for when you get tired of sandwiches, and want to reinvent your leftovers a bit. Hope you enjoy!

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Happy Thanksgiving!

November 22, 2012 by

Happy Thanksgiving, guys! May you fill yourselves to the brim today! And for those of you not based in the States, rest assured I’ll eat extra pie for you. I’ve got about a million and one things to be thankful for- far too many to list here- but do know how thankful I am for each and every one of you who visit this site every day. Your support means everything!

Happy eating!  xx

Ps: Follow along with my feast on instagram :)

Image Credit

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Setting the Table: Thanksgiving

November 20, 2012 by

Happy Thanksgiving planning, friends! Are you ready for Thursday yet? Are you excited, or feeling a bit of a time crunch? Thanksgiving is always at my family’s house every year, so I think that keeps stress to a minimum for us. We tend to use the same recipes, and since it’s only close family and friends, there isn’t really a need to impress anyone! The new dish that I’m really excited to make this year is this ‘potato chip’ roast. I don’t think that needs too much explaining..

One thing I’m always in charge of is the table. Ours is always pretty casual and a bit rustic. I hope to use the setting above as inspiration for this year, and I love the way the flowers, white plates, and silver accents keep everything from feeling too heavy. I love oranges, reds and browns as much as the next person, but when the meal already incorporates these autumn colors, I think some contrast is a good thing. I really can’t get enough of that flower arrangement! What part of the holiday are you most looking forward to this year?

1. plate, 2. roaster, 3. runner, 4. vases, 5. serving set, 6. silverware

Image credits: table, potatoes, name card, tart

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Salted Cider Caramel Apple Pie

November 19, 2012 by

I mean… did you guys really think we’d make it through the holiday without some dessert featuring sea salt? I thought not.

Last week, I took a pie making class! We have this amazing kitchen store/butcher/culinary epicenter in Williamsburg called The Brooklyn Kitchen. You can take classes, shop for all the kitchens supplies you could ever need or want, and buy local meats at their incredible butcher. It’s clearly my kind of place. They have a ton of different classes you can take but I got hooked on the pie class because, well, pie making is an area I find pretty daunting. Ever notice there’s not one pie recipe on this blog? Well, now there is! The class assuaged a lot of my fears of overworking the dough, and now I’m feeling much better about my pie game.  Before even taking the class, I knew I wanted to make a version of this Cider Caramel Apple Pie. So this weekend I set out to test the recipe before making it for my family for Thanksgiving. As you can imagine from the photos, it is to die for good- quite possibly one of the best desserts I’ve ever made. The flavor of the cider caramel in the pie is beyond words. There’s a bit of work involved, but I’ve included lots of detail in the recipe to help you through it- and I assure you, it’s worth the work!

Get ready for more pie around here and here’s to a great (short) week!

Salted Cider Caramel Apple Pie adapted from Honey & Jam

Salted Cider Caramel:

  • 4 cups apple cider
  • 1/2 cup dark brown sugar
  • 1/2 cup unsalted butter
  • 1 tsp flaked sea salt

This caramel takes a while- so make that first. In fact, I recommend making it the day before. Place the cider in a large heavy bottomed sauce pan and bring to a boil. Cook for 25-30 minutes until it’s reduced by half. Add in the sugar and butter and continue to cook, stirring occasionally,  until caramel is reduced to 1 1/4 cups. This took about an hour for me. Whisk in the sea salt and set caramel aside to cool. It must be at  room temperature before putting in the pie.

For the pie crust (recipe from Brooklyn Kitchen):

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp salt
  • 2 tsp sugar
  • 2 stick unsalted butter, cut into small pieces
  • 1/2 cup ice water (plus more if needed)
Next, make the pie crust. I did mine by hand, but you can certainly follow the Cuisinart method. Mix together the dry ingredients in a large bowl. Add in the cold butter and using your hands, break up the butter into small pieces. The smallest piece of a butter should be no smaller than a pea- but you should have larger pieces as well (see pictures for reference). Continue to do this until the mixture resembles large crumbs. Pour in the ice water and bring the dough together until it forms a loose ball. Add more water, a tablespoon at a time, if your dough seems too dry. Wrap the dough tightly in plastic wrap and place in the fridge for at least one hour before rolling out.
For the apple pie filling:
  • 5-6 cups sliced apple (I like a combo of granny smith and gala)
  • 1/2 cup brown sugar
  • 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 large egg, beaten
  • 1 tablespoon lemon juice
Toss together all the ingredients and set aside. Let the apples sit in the mixture at least 30 minutes before placing in the pie.
Make the pie:
-Preheat the oven to 400°. Butter your pie dish.
-Take dough out of the fridge and cut in half. Let dough rest for five minutes before rolling out. Generously flour your counter, rolling pin, and dough. Begin by pressing out the dough with the back of your hand so it forms a large disc. Then begin rolling out the dough from the center, continuing to turn and flip the dough so it doesn’t stick to the counter. Keep using flour! Once it’s an 1/8 to a 1/4 inch thick, place the dough in your pie dish. Trim any large overhanging bits of dough.
-Place half the apples in the dish, then drizzle generously with caramel.  Follow with the remaining apples and another drizzle caramel. Be careful not to get too much liquid from the apple mixture in the pie. Keep the remaining caramel to drizzle on top. Roll out the top part of the pie crust and place on top. Trim any overhanging bits and tuck the top layer into the bottom. Utilize this crimping method.

-Cut four steam vents in the top layer, brush with a beaten egg, and bake for 20 minutes at 400°, then 30-40 minutes at 350°. Pie is done when juices are bubbling  and a paring knife slides easily through one of the steam vents. Let pie cool for 20 minutes before serving.

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My Family’s Thanksgiving Recipe Roundup

November 18, 2012 by

Happy Sunday! I know I normally don’t pop in on the on this day, but I’ve received a bunch of requests for the specific recipes my family uses on Thanksgiving,  so I thought I’d put together a roundup up for you! Some dishes I’ve got direct links to, and others are more just tips and guidance, but I’ve tried to provide as much detail as possible. Here goes:

  • The Turkey: Definitely something my mom does by memory, but her signature techniques include both covering the bird in butter and wedging small pats of butter under the skin, coating the bird liberally in salt and pepper, and covering the breasts in tin foil so they stay moist through the cooking process,  and removing the foil an hour or so before the bird’s done so the skin gets crispy.
  • Stuffing: For as long as I can remember, we’ve been making the cornbread, sausage, and apple stuffing from The Silver Palate cookbook. A few modifications to the recipe: use fresh herbs (a quarter cup of each), add in diced celery and cook with the apple and onion, and leave out the pecans.
  • Mashed Potatoes: Similar to the turkey, we just sort of wing it as we go- but our potatoes always includes and head of roasted garlic and cream cheese. That second addition comes from The Pioneer Woman- it’s a must!
  • Sweet Potatoes: For years we made these Roasted Sweet Potatoes with Maple All-Spice Butter from Bon Appétit, which are delicious, but in the last few years we’ve mixed up what we’ve done with sweet potatoes. These year we’re making these Vanilla Bean Whipped Sweet Potatoes from Food & Wine.
  • Cranberry Sauce: For years we’ve been making this Piquant Cranberry Sauce from Bon Appétit. It’s got great punch and can be made 3 days in advance. This is so good and easy!
  • Corn Pudding: Every year our family friend Lisa brings the most comforting and delicious corn pudding. It’s one of myfavorite dishes on our table! I don’t have the exact recipe, but this one seems pretty similar.
  • Creamed Onions: This is a very traditional dish in our house- something I’ve come to love simply for that reason. That’s another recipe that’s tucked inside an old cookbook, but this recipe looks pretty similar, minus the bread crumbs and baking at the end.
  • Thanksgiving Salads: Gotta have some greens! I love a big salad at Thanksgiving to help cut through all the heaviness. This year I’m actually going to be making this Tuscan Kale Salad, but in previous years I’ve made this Brussels Sprouts and Apple Slaw with Mustard Dressing. This Shaved Brussels Sprouts, Pineapple, Avocado, and Sea Salt Roasted Cashew Salad would also be amazing! And if you don’t make these on Thanksgiving- definitely get them in this winter.

I’ll share dessert recipes tomorrow- including a new apple pie with a delicious twist that I’ll be making this year (catch a sneak peak here!). Enjoy the rest of your Sunday!

Potato Image Credit

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Five Flavors: Thanksgiving Appetizers

November 16, 2012 by

It goes without saying that Thanksgiving is quite a big deal. I’d venture to say that it’s the most labor intensive meal you’ll make or have the opportunity to eat all year! Nonetheless, people generally expect appetizers, whether out of tradition or for practicality (what do you mean, the turkey takes six hours?). Since holiday food is often on the heavier side, it’s easy for appetizers to lean that way too. This handy guide will give you some ideas to ensure that you can make a Thanksgiving turkey, and still have room to eat it. After all, everyone’s real favorite is dessert!

1. Use spices: Holiday food demands flavor, and while butter is one way to achieve this, spices will wake up your palate without the heaviness. // Spiced Eggplant Hummus

2. Try different textures: The crunch that comes with many vegetables makes them entirely satisfying, and if you pair that with unexpected flavors, you’ll be inclined to eat less before the meal. // Peppered Pickled Carrots

3. Individual servings: If you have a large bowl out, it’s way too easy to keep going back for more. Individual servings make your guests a bit more conscious of exactly how much they’re eating, and ensure there’s a finite supply. // Quinoa Salad in Endive Cups

4. Less is more: I think we can all agree that life is nothing without cheese. That still doesn’t mean that cheese plates are necessarily the best option for Thanksgiving. Just a sprinkle, especially when paired with fruit, generally does the trick. // Caramelized Apple and Blue Cheese Crostini

5. Full of air: Things that are light tend to be, well, full of air. This means you’ll get full less quickly than with something very dense, such as nuts. // Brown Butter, Lemon, and Rosemary Popcorn

I’d love to hear, what’s your take on Thanksgiving day appetizers?

 

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Thanksgiving Prep Guide Part II

November 15, 2012 by

Today I’m sharing the second installment of my Thanksgiving prep guide. Check out last week’s guide here, and then read on to see all the things you can do today, tomorrow, and this weekend to make sure you’re not scrambling next week!

  • Finalize Your Recipes When it comes to Thanksgiving there are so many options but it’s best to finalize everything that you’re cooking at least one week out- especially when it comes to the main staples. Set aside an hour or so to review all your resources at once- cookbooks, blogs, magazines- and then decided what you’re going to make. I recommend limiting yourself to just that hour so the process doesn’t go on forever!
  • Figure Out Who’s Doing What Once you know what you want to make- finalize what friends and family are bringing. Send a group email to all those who have offered to bring something and tell them what you need! Some folks will have their own things they want to contribute, but most people really appreciate direction. Don’t forget to include things like wine and other beverages, too. Also, be sure to include a deadline for response in case you end up having to pick up anything additional on your end.
  • Make Your List & Hit the Store at an Off Time Once you’ve solidified what you’re making and what your guests are bringing, make your grocery list. I  recommend breaking it into two parts- the items you can buy 5-6 days out, and the ones that have to be picked up 2-3 days out. Then, if you can, hit the store at an off time (ie when the stores aren’t crazed)- a weekend evening, in the middle of the day on a weekday, and so on.
  • Map Out Your Cook & Prep Timeline The best way to avoid feeling completely stressed out on the day of Thanksgiving is to make a prep timeline that maps out everything you need to for the big day, what needs to get done each day leading up the event, and who’s doing what (hello children, house guests and spouses). This applies to both prepping your home and the actual cooking part. So much of the cook process can be done ahead- and if you’re not sure about a dish- leave a comment or email me and I’ll help you figure it out! Be as detailed as possible when it comes to mapping things out- down to ironing cloth napkins for the table, or curating a play list for the party.
Woo! I think that’s it! Are you guys ready? Did this prep guide terrify you/make you aware of how OCD I am? Cheers to the holidays!

 

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Spiced Pumpkin Cupcakes with Maple Cream Cheese Frosting

November 12, 2012 by

Over the summer I was lucky enough to receive an advance copy of Ina’s newest cookbook, Foolproof. I tore through the book immediately, marking recipes I wanted to make. There are some really incredible ones- like an easy tomato soup with grilled cheese croutons, crispy mustard roasted chicken, and her recipe for perfect pie crust. And then there are these spiced pumpkin cupcakes.  I have a serious weakness for any kind of pumpkin cake lathered in cream cheese frosting. Add maple syrup and a healthy dose of spices to the mix and I’m completely sold! Initially I had big plans to get out my piping bag and make the frosting look all perfect and glamorous, but I just wasn’t in the mood. And when you’re the girl that sits with the bowl of extra frosting and adds more frosting to every bite of her cupcake, it really doesn’t matter what the top of your cupcake looks like, right? Note: I am that girl about a million times over.

More pumpkin recipes:
Pumpkin Cake with Cream Cheese Icing
Pumpkin Pancakes
Pumpkins Muffins

Spiced Pumpkin Cupcakes with Maple Cream Cheese Frosting slight adapted from Ina Garten’s Foolproof
Makes 18-20 cupcakes

  • 1/2 cup vegetable oil
  • 1/3 cup greek yogurt (or you can use another 1/2 cup vegetable oil)
  • 2 cups of flour
  • 2 teaspoon baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp salt
  • 4 extra large eggs at room temp
  • 1 16 oz can canned pumpkin
  • 1 cup granulated sugar
  • 1 cup brown sugar
Preheat the oven to 350°. Line your cupcake tins.
Sift together all the dry ingredients into one bowl. In a large bowl whisk together the oil, yogurt, pumpkin, eggs, and sugar. The mix in the remaining dry ingredients. Scoop batter into cupcake tins or bake for 20-25 minutes until a toothpick or cake tester comes out clean. Cool completely before frosting.
For the frosting:
  • 12 oz cream cheese at room temp
  • 6 T unsalted butter at room temp
  • 4 T pure maple syrup
  • 1 tsp vanilla extract
  • 2 1/2 cups sifted powdered sugar
Beat together all ingredients but the powdered sugar until smooth. Slowly add in the powdered sugar and mix until fully combined.

 

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Thanksgiving Prep Guide Part I

November 8, 2012 by

We are just two short weeks away from Thanksgiving. How on earth did that happen??? No seriously, like I don’t know where the month is going. It’s also snowing in NYC which is making my head spin.

Buuut let’s talk Thanksgiving. It’s my absolute favorite holiday of the year. My family cooks the whole meal together and hosts the same family friends (who are practically family) every year. Since we make everything from scratch, it’s crucial we plan in advance so we’re not killing ourselves the day of the big feast. This post is the first in a two part planning guide. Today I’m focusing on the things you can do to prepare two weeks in advance. Next week I’ll outline the items you should focus on one week in advance! Sound good? Excellent. Let’s get started:

  • Reserve Your Turkey Perhaps the most obvious thing you should at least two weeks in advance of T-day is reserve your turkey. In fact, if you’re buying your bird from a local farm (which I really really urge you to do), it’s best to reserve in late September or early October. Then you just pick up the bird a few days before Thanksgiving. You can also purchase your bird well in advance at the grocery store, and place it in the freezer until Thanksgiving. Take it out a few days in advance (24 hours for each 4-5 lbs) and let it thaw in your fridge.
  • Prep Your Pumpkin Have you ever had real pumpkin pie? You know the stuff made with fresh pumpkin? Let me tell you, it will blow your mind. My mom makes it every year and it’s such a treat to have the real thing. I know it can seem overwhelming to roast a pumpkin, but you can totally do it weeks in advance! She roasts one in October, scrapes out the insides, and freezes the pulp until she’s ready to make the pies. Easy peasy.
  • Prep and Freeze Your Pie Dough Along with your pumpkin, you can also prep and freeze your pie dough. You can keep it in discs or actually roll it out and freeze the crusts in your pie dishes. Just be sure to wrap them really well, and give them a day in the fridge to defrost.
  • Stock Up on Staples My mom and I are still sorting out the exact recipes we’ll use this year (Mom- we need to have a conference call about that stat), but there are still certain staples you know you’re going to need no matter what- and there’s no need to be scrambling at the last minute to snag them at the store. Things like brown sugar, salted and unsalted butter, cranberry jelly, nutmeg, cinnamon, flour and so on are all musts to have in your pantry. Also, take some time to make sure your equipment (roasting pan, pie tins, meat thermometer, etc) are still in condition and if not, replace what you need now!
Those are the heavy hitters in my book.  Are you guys prepping? Got any other tips? I am so stinking excited for stuffing.

 

Image Via Camille Styles

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