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thanksgiving- sweet potato casserole

Here are a few more recipes to get your taste buds working…

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Sweet Potato Casserole

  • 1 ¼ kgs sweet potatoes (peeled and cubed)
  • Salt and Pepper
  • ½ cup of milk
  • 4 tbsp of butter
  • ½ tsp of nutmeg
  • ¼ tsp of cinnamon
  • 2 cups of mini marshmallows

thanksgiving- sweet potato casserole

Directions

1. Preheat the oven to 375 F(190 C)

2. Peel and cut the sweet potato, then in a pot with salted water, boil the sweet potato till tender for about 15-20 minutes.

thanksgiving- sweet potato casserole

3. Drain the water and return the sweet potato to the pot. Heat the sweet potato on medium heat till all excess water evaporates.

4. Remove the pot from the heat and all the butter, milk, nutmeg, and cinnamon. Season with salt and pepper and mash the sweet potatoes till smooth.

5. Transfer it to a baking dish (all the above steps minus #1 can be done the day before).

thanksgiving- sweet potato casserole thanksgiving- sweet potato casserole

6. Top the casserole with the marshmallows.

thanksgiving- sweet potato casserole

7. Bake for 20 minutes or until till center is warm.

thanksgiving- sweet potato casserole

Mac and Cheese

  • ½ cup of breadcrumbs
  • ½ cup of Parmesan cheese (shredded)
  • 6 tbsp of butter
  • 5 cups of milk
  • 1 tsp of salt
  • ¼ tsp of pepper
  • ¼ tsp of nutmeg
  • 1½ cups of Swiss cheese(shredded)
  • 1 cup of Gruyère cheese (shredded)
  • 1 cup of Mozzarella (shredded)
  • 500 g of elbow pasta

thanksgiving- mac and cheese

Directions

  1. In a small bowl mix the breadcrumbs and parmesan and set it aside.
  2. In a large pot, melt the butter then add the flour to cook. It will create a thick roux.
  3. Add in the milk and let it come to a simmer to thicken.
  4. Add the salt, pepper and nutmeg and stir for 2-3 more minutes.
  5. Then lower the heat and add in all the shredded cheese and allow it to all melt. Once its melted remove from the heat.
  6. In a separate large pot with salted boiling water, bring the pasta to a boil. DO NOT COOK THE PASTA ALL THE WAY THROUGH. Boil the pasta 2-3 minutes under what is instructed on the package.
  7. Strain the pasta and run it under cold water to stop the cooking process.
  8. Make sure that you remove all the water then dump the pasta into the cheese sauce. Gently fold it all in and then pour it into the prepared baking dish.
  9. Sprinkle the breadcrumb Parmesan mix on top and bake for 20-25 min till the top is crispy and golden.

thanksgiving- mac and cheese

thanksgiving- mac and cheese

Cauliflower and Broccoli Cheese Béchamel

  • 1 head of broccoli (cut into smaller rosettes)
  • 1 head of cauliflower (cut into smaller rosettes)
  • 2 tbsp of butter
  • ¼ cup of flour
  • 3-4 cups of milk
  • Salt and pepper
  • 2/3 cup of Swiss cheese (or any other to your preference)
  • ¼ cup of Parmesan (or any sharp salty cheese)

Directions:

  1. In a large pot with hot water and salt, boil the cauliflower and broccoli half the way through, for 5-7 minutes.
  2. Have an ice-cold water bath ready on the side to drop the cooked cauliflower and broccoli to preserve their color and readiness.
  3. In a baking dish, arrange the cauliflower and broccoli into rows.thanksgiving- Cauliflower and Broccoli Cheese Béchamel
  4. In a large pot, melt the butter and add the flour to cook and create a roux.
  5. Add the milk and season with salt and pepper, let it reach a light simmer. Add in the cheese and allow to melt.thanksgiving- Cauliflower and Broccoli Cheese Béchamel
  6. When the cheese béchamel is ready, pour it onto the arranged cauliflower and broccoli and sprinkle with Parmesan.thanksgiving- Cauliflower and Broccoli Cheese Béchamel thanksgiving- Cauliflower and Broccoli Cheese Béchamel
  7. Bake in a 390 F (200 C) oven for 12-17 minutes or until the béchamel is set and you have a crispy top.

Pumpkin Pie

Crust

  • 1¼ cups of all-purpose flour
  • ½ tsp of salt
  • ½ tsp of sugar
  • ¼ tsp of cinnamon
  • ½ cup of butter (cubed)
  • 2 tbsp of ice water

thanksgiving- pie crust

Filling

  • 1 ¾ cup and 2 tbsp of pumpkin pure
  • 3 eggs
  • 1/3 cup of milk
  • 2/3 cup whipping cream
  • 2/3 cup maple syrup
  • ½ tsp of vanilla seeds
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1/8 tsp ground nutmeg

thanksgiving- pumpkin pie

Directions

Crust

  1. In a large bowl combine the flour, salt, sugar and cinnamon.
  2. Add the cubes of butter and using your hands and mix till the dough resembles a coarse meal.thanksgiving- pie crustthanksgiving- pie crust
  3. Gradually add in the cold water to bring the dough together. If you need more water to bring the dough together add it on gradually.thanksgiving- pie crust
  4. When the dough is ready, wrap it in plastic wrap and refrigerate it for at least one hour or overnight.thanksgiving- pie crust

Filling

  1. When its time to bake, bring out the disk of cooled dough and on a floured surface, using a rolling-pin, evenly roll out the dough to fit a 9 inch pie pan.
  2. Trim any overhang dough and leave about 1/2-inch. Fold the left over overhang under edge of pie crust and using your thumbs and 2 fingers, crimp decoratively then return to prepared pan into fridge until ready to fill.
  3. Pre-heat oven to 400°F (205°C).
  4. In large bowl, combine all the pie’s ingredients (pumpkin pure, eggs, milk, cream, maple syrup, vanilla, cinnamon, salt, ginger, and nutmeg) whisk to combine. Pour into pie shell.thanksgiving- pumpkin pie
  5. Bake the pie for 15 minutes then reduce the oven temperature to 350°F (176 C)
  6. To prevent the crust from burning cover edge of the pie strips of foil.
  7. Bake an additional 40-45 minutes or until knife inserted in center comes out clean.
  8. Cool for 1 hour then refrigerate uncovered until completely chilled.

thanksgiving- pumpkin pie

thanksgiving- pumpkin pie

Chocolate Sea Salt Truffles

  • 300 g of bittersweet/ dark chocolate
  • 200 g of milk chocolate
  • 2/3 cups of heavy cream
  • ½ tsp vanilla bean seeds
  • 5½ tbsp of butter
  • pinch of sea salt
  • 1 cups of cocoa powder
  • 1 tsp of cinnamon

thanksgiving- chocolate sea salt truffles

Directions:

  1. Melt both chocolates in a heat-proof bowl over hot water.
  2. In the mean time, in a medium-sized pot, combine the heavy cream and the vanilla bean seeds. Let the cream simmer and remove it off the heat right before it comes to a boil.
  3. Add the cream to the chocolate mixture and gradually add in the butter till all incorporated. Sprinkle the sea saltthanksgiving- chocolate sea salt trufflesthanksgiving- chocolate sea salt truffles
  4. Refrigerate the chocolate ganache for about 2 hours.
  5. When cooled, scoop the ganache into even sized balls using a teaspoon or small ice cream scooper.thanksgiving- chocolate sea salt truffles
  6. Refrigerate the chocolate truffles once again for an hour, when cooled roll in cocoa powder and cinnamon mixture and serve.

thanksgiving- chocolate sea salt truffles

thanksgiving- chocolate sea salt trufflesthanksgiving- chocolate sea salt trufflesthanksgiving- chocolate sea salt trufflesthanksgiving- chocolate sea salt truffles

Pecan Pie

Crust

  • 1¼ cups of all-purpose flour
  • ½ tsp of salt
  • ½ tsp of sugar
  • ½ cup of butter (cubed)
  • 2 tbsps of ice water

Filling

  • 4 eggs
  • 1 cup of corn syrup
  • 1/3 cup of light brown sugar
  • ¼ cup of white sugar
  • 1 tsp of vanilla seeds
  • ½ tsp of salt
  • ½ tsp of cinnamon
  • 1/8 tsp of all spice
  • ½ cup of chocolate chips or finely chopped chocolate (preferably dark or semi-sweet)
  • 3 cups of pecans

thanksgiving- pecan pie

Directions

Crust

  1. In a large bowl combine the flour, salt, sugar and cinnamon.
  2. Add the cubes of butter and using your hands and mix till the dough resembles a coarse meal.
  3. Gradually add in the cold water to bring the dough together. If you need more water to bring the dough together add it on gradually.
  4. When the dough is ready, wrap it in plastic wrap and refrigerate it for at least one hour or overnight.

Filling

  1. When its time to bake, bring out the disk of cooled dough and on a floured surface, using a rolling-pin, evenly roll out the dough to fit a 9 inch pie pan.
  2. Trim any overhang dough and leave about 1/2-inch. Fold the left over overhang under edge of pie crust and using your thumbs and 2 fingers, crimp decoratively then return to prepared pan into fridge until ready to fill.
  3. Pre-heat oven to 375°F (190°C).
  4. In large bowl, combine all the pie’s ingredients (eggs, corn syrup, sugar vanilla, cinnamon, all spice salt, chocolate and 2 ½ cups of pecans). Whisk to combine. Pour into pie shell. Arrange the remaining pecans on the top of the pie.thanksgiving- pecan pie
  5. Bake for 50-60 minutes or until center is set. If the crust starts to get too dark, use a strip of foil to over the edges.thanksgiving- pecan pie
  6. Serve with Vanilla ice cream and ENJOY!

thanksgiving- pecan pie

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