Thanksgiving 2014

MENU:
Deep Fried Turkey
Mashed Potatoes
Candied Yams
Sage Dressing
Baked Beans
Mac and Cheese
Special Green Beans
Rolls (see bread recipe page)
Mini Assorted Pies
Thanksgiving Cookies


3 DAYS to 1 DAY BEFORE:
Rolls (see bread recipes)

Roast Yams/Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix togther. Cook on stove top day of for 15-30 minutes, or until desired thickeness is reached.

Mini Pies: 
Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.

2.      Remove 2 boxes of pie crusts from pouches; unroll on lightly floured work surface. for the bottoms: Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Re-roll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups. Repeat for 12 tops.

3.      Mix fillings (see below).

4.      Fill 6 with apple filling. Fill 6 with blueberry mix. Fill 12 with Pumpkin mix. Top the apple and berry with top rounds, pinch sides together, poke holes on top to vent and brush with egg wash.

5.      Bake 20-30 minutes or until crust is golden brown and pumpkin filling is set. Let cool.

Apple - in a bowl mix 3  cups apples, cored and sliced, 1 tsp ground cinnamon and 1/2 tsp ground ginger,1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 tbsp corn starch, 1/2 tsp salt, 1 tsp apple cider vinegar
Blue Berry: in a bowl mix 3 cups blueberries, 1/2 cup granulated sugar, 1/2 ground nutmeg, 1 tbsp corn starch, 1/2 tsp salt.
Pumpkin: in a bowl mix 1 egg, 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix.  


Mac n' Cheese omit bacon. Assemble, and refrigerate, bake day of







DAY OF
Dressing: http://www.foodnetwork.com/recipes/sage-dressing-recipe.html

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Special green beans: 
1/2 lb bacon

2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans. Dice bacon and cook crispy. Drain. Toss together with toasted almond slices, salt and pepper.

Candied Sweet Potatoes

sweet potatoes (roasted yesterday)

5 ounces graham crackers

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Ground the crackers, spice, butter, brown sugar, and salt in a food processor until the mixture forms lumps slightly larger than peas.

Spread sweet potatoes out in the 13X9 dish. Sprinkle with craker mixture. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.