Thanksgiving Kickoff Starts Tomorrow

Happy Halloween! I've been dying to get through October, so we can get to what I consider the start of the holiday season. As we approach the holidays, my posts will probably be more dessert centered, particularly in December. I like to make a lot of goodies to have around the house for when company drops by, as they are wont to do.

However, Thanksgiving is my favorite holiday, because I host it each year. I get to go overboard and make the most amazing meals and relish in everyone enjoying the meal. I love to cook, but I love someone else enjoying what I've cooked more. I have tried and true favorites that I make every year, it just wouldn't be Thanksgiving without them. I also usually like to try a new recipe, this year I'm leaning towards a new Green Bean Casserole recipe.

Every Monday, I'll feature at least two recipes for my favorite Thanksgiving dishes, just keep in mind that I cook for approximately 25 people for Thanksgiving so you will want to scale appropriately. I make 3 times as many side dishes and my recipes are all double and possibly triple what you'd have for a meal for 5-8. My husband's family is quite large (25), and I usually allot enough for at least 4-6 extra people. For the past 4 years I've extended an open invitation to airmen with nowhere to go at the local Air Force base and a few friends, so I have extra just to be sure. I've been thinking this year of possibly extending that invitation to some local college students as well. No one should be alone during holidays unless they really want to be.

November 5th
Brandied Candied Sweet Potatoes
Creamy Garlic Mashed Potatoes

November 12th
Ham, with a brown sugar glaze
Cranberry Sauce

November 19th
Turkey basted with a Sage Orange Butter
Dressing/Stuffing
Gravy

I'll try to intersperse other recipes I use through the rest of the month. On November 23rd, I will recap the meal, complete with pictures of all the dishes, make ahead tips, prep work and timing. I do this every year, but I always sort of wing it. This year, I'll do my best to document it all to share with you. I do have a general Thanksgiving Prep timeline that I use that I will share November 1st as we kick off the countdown to Thanksgiving.

Now in the meantime, I also host an annual holiday cocktail party, this year it is on November 17th. So, as that approaches I will also share my tips and recipes for throwing a cocktail party. On top of that, I'm hosting a Girl's Night Out with wines and appetizers on November 6th. So, I'll include those as well. Get ready for a full month of recipes, tips and tricks, planners, and sample downloads. The rest of the year will seem positively boring after this.

Thanksgiving Menu

Turkey, brined and basted with a sage orange butter
Ham, with a brown sugar glaze
Gravy
Dressing
Cheesy Garlic Mashed Potatoes
Brandied Candied Sweet Potatoes
Egg Noodles
Green Bean Casserole
Corn on the Cob
Cranberry Sauce
a variety of salads
Crudites
Carrot Cloverleaf Dinner Rolls

Hot Buttered Rum
Hot Apple Cider
Wine
Coffee
Punch

and for dessert...
Pumpkin Pie
Buttermilk Pecan Pie
Raspberry Apple Pie
Ice Cream
Acorn Cookies

Apple Pomegranate

Simple, yet delicious. I don't really even know what to call this. Pumpkin Pie Spice is a blend of cinnamon, nutmeg, ginger and ground cloves, feel free to replace the Pumpkin Pie Spice with a sprinkle of each of the above. My husband and I split this, so I'd say serves 2. For a beautiful presentation, it would serve 1.

Apple Pomegranate

INGREDIENTS
1 baking apple (I used a McIntosh)
1 Tbsp pomegranate seeds
1 1/2 tsp brown sugar
1 tsp butter
1/8-1/4 tsp pumpkin pie spice

DIRECTIONS
Core apple
Place apple in a bowl
Place butter in the hole
Sprinkle with pumpkin pie spice, get most of it in the hole
Fill hole with brown sugar
Microwave on high 90 seconds
Fill hole with pomegranate seeds
Spoon brown sugar syrup in bottom of bowl over seeds
Microwave on high 20 seconds

SERVING SUGGESTIONS
I like it as is, however my husband thinks this is great with a scoop of vanilla ice cream or a bit of whip cream.

Steak with Cabernet Mushrooms

This is a quick, easy recipe with just a handful of ingredients. I use a rosemary, garlic flavored olive oil, but it isn't necessary. I usually use a portabello mushroom, but I had button mushrooms in the fridge tonight. The portabello just give it a bit of a richer, earthy flavor. For the Cabernet Savignon, I just use whatever I plan to drink with dinner. Other wines would probably work, I just think this pairs particularly well with a Cab so it's what I use. I've also made this without wine and it turned out as well. It's a fairly forgiving recipe.

The mushrooms just before adding the wine, garlic, salt and pepper.

The mushrooms are done and the steaks are just warming a bit.

I served this with a light cucumber salad and corn on the cob.

Steak with Cabernet Mushrooms

INGREDIENTS
Steaks of your choice, I used sirloin steaks
Sliced Mushrooms, I used button, but prefer portabello
1 1/2 Tbsp Olive Oil, flavored or not
1 Tbsp Butter
1 clove garlic, diced or crushed (or 1 tsp crushed garlic from a jar)
Cabernet Savignon
Salt
Pepper

DIRECTIONS
Steaks:
Pour Olive Oil and heat skillet on med high
When hot place steaks in pan and sear
Turn heat down to medium and cook to desired level of doneness. 8-10 minutes flipping half way through for 3/4" steaks to medium-rare. (Time you cook will depend on how thick the steaks are and how well done you like your steaks)
Remove steaks to a plate temporarily

Mushrooms:
Turn the heat down to medium-low
Add butter and mushrooms to the skillet and stir gently
As the mushrooms are coated with the butter the brown fond and bits of meat will come off the bottom of the pan and mix with the mushrooms turning them a lovely brown color
As they begin to soften add the garlic, a splash of the Cabernet Savignon (at least a tablespoon, but more won't hurt so long as you don't go overboard), salt and pepper to taste
Saute until liquid is reduced, about 2-4 minutes
Add steaks back to the pan to warm through
Place the steaks on plates and cover with mushroom mixture

Peanut Butter Cookies

Peanut Butter Cookies are my favorite cookie, not too sweet, both chewy and crisp.
My niece loves to make them with me, and while she likes to criss-cross the cookies, I'm guessing it's the sampling afterwards that she loves best.




Peanut Butter Cookies are fairly forgiving as evidenced by all the flour-free and no-bake versions. Personally, my favorite recipe for them is in the Better Homes and Gardens New Cook Book. I use parchment paper or a baking stone to keep them from getting dark on the bottom. I only leave them in for the minimum amount of time, because they'll continue to cook a bit when they come out, and I find that makes for the best chewy inside and crisp outside.

Here is the recipe as I make it.

Peanut Butter Cookies

INGREDIENTS
1/2 cup butter
1/2 cup peanut butter
1 1/4 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp pure vanilla extract
Sugar for rolling
Parchment paper

DIRECTIONS
Preheat oven to 375
In a mixing bowl beat butter, peanut butter and sugar until creamy
Beat in egg, vanilla, baking powder and baking soda
Add the flour by 1/4 cup full, mixing until just combined each time (don't overmix)
Shape dough into 1-inch balls
Tear parchment paper to fit cookie sheet (if not using a baking stone or airbake type sheet)
Roll cookies in sugar
Place balls on cookie sheet about 2-in. apart
Criss-cross with a fork
Bake for 7 minutes (or until they look done)
Let cool for 1 minute, then transfer to a wire rack to cool completely
Makes 36

VARIATION
At Christmas time I don't criss-cross them, I just push a chocolate star into them as soon as they come out of the oven

My Top Ten Cookbooks

Most kitchens need a "cooking reference" type cook book, the type of cook book that you can go to and look up cooking times and temps per pound of meat type, or whole wheat bread, or peanut butter cookies, and know that you can find a recipe for it. In my case, I use the (1) Better Homes and Gardens New Cook Book, (4) Mark Bittman's How to Cook Everything: Simple Recipes for Great Food and an old version of The Betty Crocker Cookbook. The Betty Crocker Cookbook was my great-aunts and is full of notes and bits of recipe cutouts from various newspapers and magazines. She was known in our family for her cooking, particularly her fudge. Being the "cook" in our family when she passed on, I was given all of her cookbooks and recipe bits. Bringing family to the table with the same recipes she made in her kitchen means so much to me, and some her recipe scraps are my favorites.

One that I give as an "Finally On My Own" or "New Bride" type gift is (10) Good Housekeeping Step By Step Cookbook. It's perfect for those just learning to cook that need a little more detail and pictures to help show them what to do and how to do it.

Once you get past your reference books, it's all going to depend on your family and your tastes and preferences.

In my case, whenever I'm looking for ideas, I love the (2) Better Homes and Gardens America's Best Loved Community Recipes, Vol I and II. They took the best recipes from church and community cookbooks and compiled them in one place. I have yet to be disappointed with any of the recipes I've tried and they give make ahead tips which are very helpful when planning a menu for parties. I don't believe Volume I is readily available, so if you find it I highly recommend picking it up. I also turn to (3) The Ultimate Southern Living Cookbook quite often, as well as the magazines. My favorite christmas cookie recipes actually came from the Southern Living magazine, and I pull them out every year.

I recommend books that also focus on things you prefer or make often. I live in North Dakota, so I make good use of (6) Williams-Sonoma's Soups for Supper for our long, cold winters. I also love to bake so I have several books focusing on general baking, breads, pies and cookies. My favorite for pies is from Betty's Pies in Duluth, MN and for all around general baking I have used (9) Fannie Farmer's Baking Book frequently.

My final three are also lifestyle type cookbooks. I was a vegetarian for many years, and (5) The Moosewood Cookbook was a constant reference, and still has many favorites. I've lived in several places around the world and have been exposed to a wide variety of foods and flavors and just love the (7) Around The World Cookbook when I'm in the mood for specific cuisine. (8) Weight Watchers Simply The Best is great for healthy, lowfat recipes.

I have many, many, many other cookbooks, but these are my top ten. I do have them in their proper order in a widget along the right side, with their reviews from Amazon.

Annual Cookie Swap

Last year was the first time in years that I didn't host an annual cookie swap. Things just don't feel right when you let a tradition fall by the wayside. So I will be picking it up again this year. In the past, I have always invited 8-10 people to participate. We each make a dozen for each participant, plus a dozen to share at the exchange. So you make about 9-11 dozen of one cookie type, but get to bring home 8-10 dozen different cookie types. I get the recipes from each person a little early so I can compile a small recipe book for each person that joins us. I always do this shortly before Thanksgiving so people have plenty to share for the entire holiday season.

This is the recipe I'll make this year, I believe it is based on a cookie recipe from the December 1995 issue of Southern Living (The Twelve Doughs of Christmas). However, I'm not 100% sure on that. If you don't want to go through the trouble of making Candy Canes, eliminate the red food coloring and the egg in the topping and just mix the crushed peppermint candy from the topping into the cookies, roll the dough in small balls and press with glass dipped in the sugar from the topping to make circles and bake. I've made them this way for many year and they are my favorite easy Christmas cookie. For the cookie swap, I'll actually take the time to make them into Candy Canes though.

Candy Canes

INGREDIENTS
Cookie:
1/2 c. butter, softened
1/2 c. shortening, softened
1 c. confectioners sugar
2 1/2 c. unsifted all-purpose flour
1 egg
1/2 tsp. salt
1 tsp. vanilla extract
1/2 tsp. red food coloring
3/4 t. peppermint extract

Topping:
1/4 c. sugar
1/2 c. finely crushed peppermint candy
1 egg white

DIRECTIONS
In large bowl with electric mixer ( medium speed,) cream butter, shortening, sugar, and egg until light and fluffy. Add extracts. In medium bowl, combine flour and salt, gradually add to creamed mixture and continue beating just until combined.

Divide dough in half; add food coloring to one half, mixing well. Wrap each half in waxed paper and refrigerate at least 1 hour. Pull off about 1 teaspoon of each dough ( white and pink). On lightly floured surface, roll each portion into a 5 inch long rope. Place ropes side by side and carefully twist together.

Place on greased cookie sheet and shape to form a candy cane. Repeat with remaining dough. Bake at 375 degrees for 9-10 minutes, or until golden at edges. Remove from oven and place on wax paper. Brush lightly with egg whites and sprinkle candy topping over cookies. Let cool and place in air tight container.

Serves : 36

Apple Butter Results

I've been peeling, coring, slicing and dicing this evening and the results smell divine. As I mentioned earlier, I was given two large bags of apples from a coworker. To give you an idea of the sheer volume, here are the remaining apples after I pulled out the the 64 or so I used to make the apple butter.





After the addition of the Apple Brandy, Cinnamon, Ginger and Cloves it really finally started to smell like Apple Butter. I think tomorrow I may have to bake a loaf of oatmeal bread and indulge a bit. In the meantime, a bit of baguette will have to suffice for testing.







I halved the recipe and got about 6 1/2 jars, so I need to make at least one full batch for the holidays. I wanted to try it out first before ending up with a ton of Apple Butter, that may not taste any good. The first full jar is going to the coworker who gave me all the apples. I'll make a pretty label for it first.



I think I'll save the Apple Galette and the Caramel Apples for Sunday, my hands are a bit sore from all the peeling.

Lime Garlic Chicken

Last night I made my Lime Garlic Chicken, unfortunately I don't really have a set recipe for this. I tend to just shake stuff on it. It turns out a little different everytime, but always tastes delicious. When I use fresh squeezed lime juice, I always add a little more than the bottled stuff from the grocery store. Rose's is already thick and a little bit sweet, so it definitely adds a different flavor. Of the three lime juice choices, my husband likes it best with Rose's and I prefer it with fresh squeezed lime juice. The butter is the sauce thickener, you can try oil, but I find it works best with butter.

Lime Garlic Chicken

INGREDIENTS

Chicken Tenders or Breasts
2 Tbsp Butter (The only ingredient with a set amount)
Onion Powder
Garlic Powder (or fresh garlic, diced or pressed)
Thyme
Salt
Pepper
Thyme
Paprika
Rose's Lime Juice, Lime Juice, or fresh squeezed Lime (each impart a different level of lime)
Chicken Broth (Canned or homemade, again each will impart different flavor)

DIRECTIONS

Melt 2 Tbsp Butter in pan
Place chicken in a layer in the pan
Sprinkle liberally with onion powder, thyme and garlic powder (if using fresh garlic wait until chicken is almost cooked, you do not want to burn the garlic)
Sprinkle with just a bit of salt, pepper and paprika (to your personal taste)
Cook chicken until almost done, then add garlic if using fresh
Cook chicken until just done (no longer pink in the middle)
Transfer chicken to a plate
Add about 1 cup chicken broth to the pan (a little more or less won't hurt)
Add in the Lime Juice (1/2 a fresh squeezed lime, approx 1/8 cup lime juice, or if using Rose's Lime Juice, 2 splashes from the bottle)
Whisk it all together, getting the fond from the bottom of the pan
Reduce until a thick sauce, the sauce should be able to coat the chicken
Put chicken back in pan to coat with sauce, don't keep cooking the chicken, just a quick flip through the sauce
Dish up chicken and drizzle with any remaining sauce in pan

Apple Butter

Earlier this week I was given two bags full of apples by a co-worker. I've been munching on a few, but the majority of them are going to be peeled, sliced and used for baking and making apple butter.

I was in 7th grade the first time I ever tasted apple butter. I was spending the weekend with my best friend at her father's house, and they had a small "orchard" for a back yard. Her step-mother made apple butter every fall, and I remember when we arrived the whole house smelled like apple, cinnamon and nutmeg. We had fresh baked bread with apple butter at just about every meal, and ever since I anxiously await jars of apple butter to show up at farmer's markets in the fall.

With a surplus of apples, my first thought was to try my hand at making apple butter. So, I went shopping last night for all the ingredients to make apple butter from this recipe. I'll put some apples aside for Apple Galette and Caramel Apples as well, but the majority will go towards the Apple Butter. I'm hoping it turns out well and I will hopefully have enough jars to give a few away for Christmas.

Supreme Apple Butter Recipe
INGREDIENTS
2 (12 fluid ounce) cans frozen apple juice concentrate, thawed
1 cup apple cider
8 pounds Macintosh apples - peeled, cored and chopped
1-1/2 cups dark brown sugar
2 cups apple brandy
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves

DIRECTIONS
In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.

Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

Pumpkin Cookies

Kelly over at Buzzville just posted what sounds like a delicious pumpkin bar recipe and requested a pumpkin cookie recipe. So I shared mine. Fall has arrived and isn't shy about making itself known. The air is getting crisp and quite cold in the evenings here in Grand Forks, and the leaves are turning a creamy butternut squash color. So thanks to her post I'll be making pumpkin cookies this weekend.

Pumpkin Cookies

INGREDIENTS
Cookies:
1 c sugar
1 c canned pumpkin
1/2 c butter softened
1 Tbsp grated orange peel
2 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 c golden raisins
1/2 c chopped nuts (your choice)

Glaze:
1/4 c butter
2 c powdered sugar
1 tsp vanilla
1-2 Tbsp milk

DIRECTIONS
Cookies:
Preheat oven to 375
Cream sugar, pumpkin, butter and orange peel
Sift together dry ingredients
Add pumpkin mixture to dry ingredients and mix until blended
Fold in raisins and nuts
Drop by teaspoonful on ungreased cookie sheet
Bake for 8-10 minutes

Glaze:
Heat butter in saucepan until delicately brown
Stir in vanilla and powdered sugar (I sift mine into the pot to remove clumps)
Add milk until smooth
Dip cookie tops in, or drizzle on top.

*Cross posted from Erleichda

Top Ten Gotta Have It Tools

Forged Knife Set - a good set of forged sharpened knives is a must, mine is a set of KitchenAid, but I'll go with Wustoff as replacement is necessary
KitchenAid Mixer - is an explanation really necessary
Food Processor - makes quick work of coleslaw, pie crusts, dips, etc.; could I live without it, yes, would I want to, no! Mine is a KitchenAid.
Stainless Steel Skillet - must have for great browning and fond for gravy
Bamboo Spoons - don't split like wood and they are dishwasher safe
Cooking Tongs - I find it much easier to manipulate food with tongs instead of a fork
Whisks - particularly my coil whisk, Pampered Chef's Mini-Whipper.
Parchment Paper - prevents burning, makes a quick collar for mousse or souffle
Pyrex Liquid Measuring Cups - I use the big ones as prep bowls as well
Pepper Mill - I debated including it, I went back and forth between the pepper mill and silicone spatulas. The pepper mill won. If I didn't have a silicone spatula, I'd just leave stuff in a bowl as I'm scraping it. However, without a pepper mill, I wouldn't have freshly ground pepper and that makes a huge difference in food flavor. I'll take flavor over convenience anyday.

The only item with a specified brand is the mixer, as well it should be. For home use, short of buying a professional mixer like a Hobart or Berkel, the KitchenAid Mixer is worth the investment. For everything else, use your best judgement, but don't go overboard. Sure you can buy a $200 pepper mill, but why when you can get one for a tenth the price.