The new tradition in my family is to have my brother and his wife Anais host the thanksgiving dinner. And she's a truly amazing cook so it's always a treat. As an appetizer there was prosciutto with figs. As an entree, she made a wonderful squash soup and the traditional turkey with stuffing and cranberry sauce. The stuffing is basically my new favorite thing ever.
graham cracker crust
1/2 cup unsalted butter melted
2 cups graham cracker crumbs
2 tsp powdered ginger
mix all ingredients until well blended. Press the mixture into 9-inch pie plates. prebake for 8-10 minutes before filling.
1. Prebake crust, and start the filling while crust is in the oven. when crust is done turn the oven to 375 f
2. Beat eggs with sugar, then add spices and salt. Stir in pumpkin puree and cream. Warm this mixture over medium-low heat, stirring occasionally, until hot to the touch; do not boil.
3. Pour mixture into still-hot crust and bake 30-40 minutes, until it shakes like jello.
Stuffing
5 small onions sliced and caramelized
6 apples peeled and chopped
4 stocks celery chopped
half a baguette cut into 2 inch cubes
3/4 cup chestnuts chopped
1 cup brown apple juice
3-4 shots brandy
1/4 cup olive oil
3 tbs fresh rosemary finely chopped
salt and pepper to taste
mix all ingredients, place half the mixture inside turkey the other half in oven proof baking dish covered. Cook along with turkey for about 2 and a half hours.
6 apples peeled and chopped
4 stocks celery chopped
half a baguette cut into 2 inch cubes
3/4 cup chestnuts chopped
1 cup brown apple juice
3-4 shots brandy
1/4 cup olive oil
3 tbs fresh rosemary finely chopped
salt and pepper to taste
mix all ingredients, place half the mixture inside turkey the other half in oven proof baking dish covered. Cook along with turkey for about 2 and a half hours.
She also made mashed celery root which are way less heavy than potatoes. Leaves room for dessert! She made her famous pumpkin pie which is always amazing!! The secret is it's not just pumpkin but a mix of acorn butternut and pumpkin. With a buttery cheesecake style crust. Simply delicious.
pumpkin pie
graham cracker crust
1/2 cup unsalted butter melted
2 cups graham cracker crumbs
2 tsp powdered ginger
mix all ingredients until well blended. Press the mixture into 9-inch pie plates. prebake for 8-10 minutes before filling.
Filling
3 eggs
3/4 cup sugar
1 tsp cinnamon
1/8 tsp freshly grated nutmeg
1 tsp ginger
1/2 tsp all-spice
3 eggs
3/4 cup sugar
1 tsp cinnamon
1/8 tsp freshly grated nutmeg
1 tsp ginger
1/2 tsp all-spice
pinch of cloves
pinch of salt
2 cups fresh pumpkin puree* (or any mixture of acorn or butternut squash and pumpkin)
2 cups half-and-half or whole milk
pinch of salt
2 cups fresh pumpkin puree* (or any mixture of acorn or butternut squash and pumpkin)
2 cups half-and-half or whole milk
1. Prebake crust, and start the filling while crust is in the oven. when crust is done turn the oven to 375 f
2. Beat eggs with sugar, then add spices and salt. Stir in pumpkin puree and cream. Warm this mixture over medium-low heat, stirring occasionally, until hot to the touch; do not boil.
3. Pour mixture into still-hot crust and bake 30-40 minutes, until it shakes like jello.
* cut small pumpkin in half, remove seeds, place on baking sheet skin side up. Bake at 400 f until soft about 40 minutes.
scoop out pumpkin and puree
scoop out pumpkin and puree
Successful and relatively light thanksgiving dinner!
Good night!!
xo
S.
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