Thanksgiving

food

Warning: This is going to be a long post. Why? you may ask. Because I’m going to share some of my family’s Thanksgiving recipes (which we didn’t make up only altered for prime yumminess) AND there are some pics of the beautiful place we had Thanksgiving this year. If you’re not interested in the food (do people like this exist?) then just scroll toward the bottom for pretty snow pics.

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Sorry this picture isn’t the most attractive but it’s what we had for Thanksgiving and I want you to be able to see what the recipes go to.

A newish tradition in my family is to make cornbread pudding. Sounds kind of weird maybe but it’s delicious. Here is the recipe, which we got from Alton Brown and double because who doesn’t want a ton of leftovers?

Sweet Corn Bread Pudding

Ingredients

  • 1/2 onion, diced fine
  • 1 ounce unsalted butter
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1 (15-ounce) can creamed style sweet corn
  • 1 cup heavy cream
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 cup yellow cornmeal, whole grain, stone ground
  • 1/2 cup shredded Parmesan
  • 1 teaspoon kosher salt
  • Ground black pepper
  • 2 cups cubed French bread

Clues

  1. Heat oven to 350 degrees F.
  2. Sweat onions with butter and herbs in an oven safe skillet until translucent.
  3. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

I am also a total Cranberry sauce lover and this one is perfect and easy. If it’s too tart for your taste just add more brown sugar. This recipe is also originally Alton Brown.

Tart Cranberry Dipping Sauce (do the day before)

 Ingredients

  • 1 pound frozen cranberries
  • 2 cups orange juice
  • 3 cups ginger ale
  • 2 tablespoons maple syrup
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 orange, zested

Clues

  1. Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
  2. Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.

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Can we just talk about how beautiful the snow is? I love the snow and I was so happy to be surrounded by it while cooking and eating and sitting by the fire.

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