As we prepare for Thanksgiving (just 2 weeks away from today!) I wanted to share some yummy treats from our family, and also some of the ones you shared with us from last Sunday’s (11/10) Sunday Survey Facebook post where I asked for your favorite Thanksgiving recipes!
I love this season – we get some cool mornings, I might get to wear a sweater once in awhile, maybe even boots…and I love food. I love to cook for entertaining and trying new things too, like the easy and delicious appetizer I made last night for a girls night get together (don’t worry, I shared it with you below!).
So, here’s some great recipes from our community, reprinted here from that Facebook post, and a couple of my own, too.
SAVORY HERB STUFFING
From our friend and AMAZING Earthbox aficionado Susan Roghair comes this great Stuffing recipe! It’s vegetarian, and looks delicious!
1 large loaf whole-grain bread
3 tablespoons olive oil
1 cup yellow onion, diced
1 cup red onion, diced
1 1/2 cups celery, diced
1/4 cup fresh sage, roughly chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/3 cup flat leaf parsley, roughly chopped
1/4 teaspoon black crushed pepper
1 1/2 cups of clear vegetable broth
The night before, cube your bread and set it in a large bowl to dry out. You want it to be the texture of day old bread, noticeably dry but not rock hard. You can also dehydrate it in a dehydrator if you prefer.
Preheat oven to 350F.
Lightly rub oil on a 11 x 7 x 2 glass loaf dish.
Heat 1 tablespoon of oil in a large skillet over medium high heat, and add the onions, celery, sage, thyme and rosemary. Cover and cook until tender about 14 minutes.
Transfer mixture to a bowl and add the parsley, black pepper, bread cubes, vegetable broth and 2 tablespoons olive oil. Mix well.
Transfer stuffing to prepared baking dish, cover with foil and bake for 40 minutes.
Uncover and bake an additional 20 minutes or until top is crisp and golden.
REAL MASHED POTATOES
Long-time customer Norma Doyle said that her favorite recipe is mashed potatoes – the real ones.
The recipe is simple: Yukon Gold Potatoes (skin off or skin kept, whatever you like), cubed, boiled until soft, and mashed with a mix of half cream and half butter until you get the consistency you want.
I would add to that salt and pepper to taste. You could also add roasted garlic (look at my recipe next!) and have garlic mashed potatoes!
OVEN ROASTED GARLIC
This is one of my favorite flavors – roasted garlic – and this is my recipe for making it. It is so versatile – once the garlic is roasted, it becomes soft like butter. You can spread it on bread with butter to make garlic toast. You can spread it across the top of a perfectly grilled steak, or add it to your mashed potatoes! So good!
Whole Garlic Bulbs
Olive Oil to Drizzle
Preheat your oven to 400F. On a cutting board, hold your garlic bulb on it’s side. With a very sharp chef’s knife (not serrated, a flat blade – trust me, less mess that way), cut off the top 1/4 to 1/3 of the bulb at the growing end tips (not the root end). Put those cuttings aside for a moment. Place your bulbs on an aluminum foil sheet clustered in the center, root end down, leaving enough foil to be able to wrap around them and make a pouch. You can also use a baking dish, just extend the baking time by about 5-10 minutes. Pull any pieces of garlic clove tips out of the garlic skins that you cut off earlier and place them in with the bulbs, discarding or composting the garlic “paper” husks.
Drizzle olive oil generously over the bulbs. Wrap up the aluminum foil to make a pouch, and close it (or tightly cover the baking dish with foil). Place foil on a cookie sheet and put in the oven (or just set the baking dish in the oven) for at least 45 minutes, I prefer 50 minutes (remember, add 5-10 minutes for a baking dish). The enclosed pouch with steam heat AND roast the garlic at the same time. When time is up, take out the cookie sheet/dish and allow to cool enough to touch the garlic (you can vent the aluminum foil to help the cooling process).
Next, in a bowl with a lid for storage (because it’s garlic I recommend glass!) take each bulb and squeeze each clove to remove the roasted garlic inside and put it into the bowl. The garlic should be a golden yellow and be very soft. Continue to squeeze out all of the garlic from the bulb husks. Finally from the aluminum foil pouch, empty as much of the leftover oil as you can into the bowl with the garlic. Store the bowl of garlic and oil in the refrigerator and use as needed. Discard or compost the now empty garlic bulb husks.
There are so many uses for this garlic – in other recipes like mashed potatoes, as a spread, as flavoring for your favorite saute dishes, to put in soups…really the possibilities are endless. It is my FAVORITE way to eat garlic. And during this time of year when catching colds is very prominent, garlic can help you stay well – so keep eating it!
CRANBERRY APPLE CRUMBLE
From our customer Carolyn Albertson, here’s a versatile dish that can be breakfast or dessert or a side dish with dinner! Yum!
Filling: 3 cups chopped mixed apples
2 cups fresh cranberries
1 cup sugar
Topping: 1 stick butter, softened; plus extra butter to coat the baking dish
1/2 cup brown sugar
1/3 cup flour
3/4 tsp salt
1 1/2 cups quick oats
1/2 cup chopped pecans
Mix filling ingredients and place in buttered 1 1/2 qt casserole dish. Topping: Combine 1 stick softened butter, 1/2 cup brown sugar, 1/3 cup flour, 3/4 tsp salt, 1 1/2 cup quick cook oats, 1/2 cup chopped pecans. Crumble on top of the apple/cranberry mixture. Bake at 350 for an hour or until bubbly.
Carolyn notes: “we love the topping so much, we tend to make a double batch so it is like granola on top.” Also an Editor’s note, you can remove the nuts for nut allergies and such.
BRIE & JAM PUFF PASTRY BITES
My awesome neighbor Kelley (from SimpliAIR A/C) and I made this one last night before we headed off for a get together with friends, and it was a hit! The original recipe called for just Fig Jam, which I used, but I also mixed it up and made some with other ingredients too, such as a piece of fresh apple instead of jam, some I made with Apricot Jam, and some I made with Lemon Curd. Oh holy moly they were SO GOOD! Don’t expect them to last. In fact, you might just plan for doubling this recipe.
1 Frozen Puff Pastry Sheet (17.3oz package) or 1 Crescent Roll Pastry Sheet
Fig, Apricot, or whatever jam you like (feel free to mix it up!)
1 wheel of brie cheese
Flour to coat surface of dough cutting board and top of dough to keep rolling pin from sticking
Preheat oven to 400F. On your cutting/dough rolling board, sprinkle some flour. Unroll your puff pastry or crescent roll pastry sheet and place on the board. Flour the top and your rolling pin and roll to a size of 10″ x 10″ square. Cut square into quarters, then cut each of those pieces into quarters again, making sixteen 2.5″ squares.
With a fork, poke holes into the pastry dough squares about 8 times per square, try to evenly space them (don’t get all exact about it, just poke holes all over the squares). Then, in a NONSTICK mini muffin pan, lay each square across an muffin cup, and gently press down the pastry dough into the cup, allowing the corners of the squares to lay up over the edges of the cups. If your pan tends to stick, probably a good idea to spray some nonstick oil onto the pan first, or use butter and flour to coat the cups.
Bake the cups for 8 minutes. Remove them from the oven, and take a spoon or the rounded handle end of silverware or steak knife and push down the center of your pastry cups to make room for the cheese and fruit topping. Then, once you’ve made some space, add a teaspoon of brie cheese and a teaspoon of whichever toppings you like (jam, fresh fruit, fruit curd, etc). and bake for another 6-8 minutes (in my oven it was about 7 minutes, it would have been OK at 6). You want the cheese to be bubbly and the points on the cups to be dark golden brown.
ALLOW THE CUPS TO COOL BEFORE REMOVING THEM FROM THE PAN. You don’t want the yummy stuff to run out of the pastry cups. Once the cheese and toppings have “hardened” back up, gently work the cups loose from the pan and place on your platter to serve (or your dish to transport to the party!). Enjoy!
Well, that’s the recipes I wanted to share with all of you, from some of our customers, and from myself too. I had a lot of fun with this one (because I’m a foodie), and they all sound amazing! I’m probably going to make all of them.
Oh! I almost forgot, there is also a previous article with some Fall-time recipes here if you’d like to check it out!
Thank you for reading, and see you next time!