Thanksgiving is about tradition perse. Turkey, Stuffing, Corn Bread, Green Bean Casserole, Cranberries, Pumpkin Pie, Mashed Potatoes, Sweet Potatoes, Gravy...some people stick to tradition and serve the same meal every year, and sometimes you find the unexpected. I like tradition, but I also tend to be a little unique so one of the first items I added to my "traditional" Thanksgiving holiday fare is a dish I named Cranberry Spiced Pears. This dish is near and dear to my heart because I made it the first year I hosted Thanksgiving dinner as a new bride in 1990 and it's been a constant, provided I'm "hosting" at Thanksgiving and/or Christmas Eve ever since.
I do tend to lean on "simple" and that's exactly what the dish is. S I M P L E. Just 3 ingredients, maybe 4 if you go fancy. I didn't make it this Thanksgiving because I wasn't hosting, but I will serve it on Christmas Eve if it is a sit down dinner. It's also low low low cal. "Free" in fact if you're doing Weight Watchers. A fruit if you're doing Jenny Craig.
Cranberry Spiced Pears
Ingredients:
1/2 Pear for each guest. (I usually use canned halves)
Cranberry Juice (if you're going low cal Ocean Spray has a nice 5 calorie one)
Cinnamon & Cinnamon Stick for garnish
Place the pear halves so the grove for the stem is facing up. Generously pour cranberry juice over the pear and sprinkle with cinnamon. Heat for 30 seconds in the microwave before serving. Serve on a butter dish with a single pear half in place of the salad.
Maple Carrots
Ingredients:
1 bag baby carrots
1/4 to 1/2 cup maple syrup (if you're going low cal, use sugar free)
Place the entire bag of carrots into a crock pot with the maple syrup and let them cook on low 6 to 8 hours.
Although I do admittedly like "simple", it's because we only have so much time. I will typically take time on one or two portions of the meal, and at Thanksgiving, it's with my cousin Gina's Italian Macaroni and Cheese. Because I'm Italian (wait, you didn't notice?) I do like to have a subtle nod to Italy now when I entertain. Basically it's because my cousin Gina told me she serves a lasagna with the turkey on Christmas and that's what her mother and grandmother did and I thought to myself, "I love that idea, I'm going to do it too." Plus it makes me feel not so very far away from home. Christmas Eve 2010 was the first year I introduced a lasagna (with Grandma Sabella's home made sauce) and I'm so pleased I did. This year I decided Thanksgiving needed a little Italian flare as well, so I decided on Italian Macaroni & Cheese. It turned out perfect. Thank you Gina, who sent me the recipe at 6 am pst time on Wednesday despite the fact she was sick. Now that's love. She also gave me permission to post the recipe.
Gina's Italian Macaroni & Cheese
Ingredients:
1 pound rigatoni noodles, cooked and drained
1/4 cup butter
1/4 cup flour
4 cups milk
Salt
Pepper
Dash ground nutmeg
8 ounces sharp cheddar, sliced or shredded
1/4 cup butter
1/4 cup flour
4 cups milk
Salt
Pepper
Dash ground nutmeg
8 ounces sharp cheddar, sliced or shredded
In a small pot melt butter and whisk in flour, cook for 2 minutes, whisk in milk, salt, pepper and nutmeg, bring to a boil on medium heat then simmer for 10 mins or so till thickened. Place half of the noodles in a baking dish, cover with half the cheese and half the sauce and repeat. Bake in 350 oven for 35-45 mins.
It was a huge hit. Plus I was able to make it the night before and it traveled well. A great pot luck go to. For more of Gina's recipes, check out her blog: http://spcookiequeen.com
I also brought the Sour Cream Muffins I love so much. I've already posted Paul Deen's recipe. I just wish they tasted more like butter.
I introduced them at Christmas Eve in 2008 when I fell in love with the Food Network. This year for Christmas Eve, I plan on making the Barefoot Contessa's Pop Overs.
Troy's mother made Whiskey-Glazed Sweet Potatoes (amazing!). giblet gravy, pumpkin pie and pecan pie with homemade whipping cream, of course. (The recipe for the pecan pie is coming soon) It was her mother's and the recipe is framed (in her mother's handwriting) in Troy's kitchen. It was by far the best I've ever tasted.
Troy made a spiral ham, smoked a turkey and fried a turkey. He also made a green bean casserole with fresh green beans (I may give him my cousin Gina's panzanella salad recipe and task him with that on Christmas Eve), guacamole and salsa. He did this after reporting to work at 8 pm on Wednesday night, and working 14 hours driving a semi. He was asleep by 2 pm, which gave me time to go to a second destination.
Ciao
