Tag Archives: thanksgiving

Recipe: Indian Pudding for Thanksgiving

Indian Pudding may be the ugliest dessert every created. But it’s also one of the most delicious–especially if you top it with a big scoop of vanilla ice cream!

Concocted from corn meal, molasses, eggs and spices, Indian Pudding has long been a Thanksgiving staple. Read my story on Saveur.com about how this baked pudding came to be and click her for a recipe by Ed Brown, chef-owner of Ed’s Chowder House in Manhattan.

Photo: Saveur.com.

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Thanksgiving Recipe: Sweet Potatoes But Hold the Marshmallows Please

Photo: By Sifu Renka via flickr.

Sweet Potatoes, a New Way for Thanksgiving

by Chef Renee Marton

I’ve never been a fan of sweet potatoes topped with marshmallows, although I know many people love them.

Here’s a sweet potato recipe that might just  make you dump that bag of marshmallows. It’s adapted from a recipe by June restaurant’s Chef Vuoc Long in Seattle. This recipe yields about 4 to 6 servings. It is a little more work than the traditional dish, but really worth the effort.

3 to 4 sweet potatoes (2 pounds after cooking)

2 eggs

1 cup grated Parmesan cheese

4 to 5 cups flour

1 tablespoon olive oil

1 teaspoon minced garlic

3 tablespoons minced shallot

2 to 2 1/2 cups brown chicken or turkey stock

1 cup frozen peas

1 cup frozen pearl onions

½ cup butter

1/4 cup chopped parsley

¼ cup chopped mint

Boil potatoes in salty water until tender. Peel them. While still warm, mash them with salt and pepper, eggs, cheese, and enough flour to make pliable dough, which you roll out into a long cylindrical strip, about 1 inch in diameter.

Cut the strip into one inch pieces and blanch them in salted water until they float to the surface. Reserve them on a plate until you have finished blanching all the pieces of sweet potato dough.

In the meantime, melt the butter and olive oil in a wide saucepan. When butter is sizzling, add shallots. After one minute, add garlic and stir together. Then add dumplings and crisp them a little in the butter/oil mixture, shaking the pan so all sides heat up and crisp. Add the stock and bring to a simmer. Then add pearl onions and peas. Simmer for 5 to 10 minutes to thicken the stock and create a “sauce.” When ready to serve, add parsley and mint. Taste for salt and pepper.

You can add strips of Parmesan sprinkled on top.

 

 

 

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Happy Thanksgiving and Food and Thing’s Redo

Pumpkin ice cream by Jamieanne via flickr

I’m away until after Thanksgiving. Happy Turkey Day to all!

Meanwhile, Foodandthings is getting a little bit of a makeover–not a total facelift, just a few nips and tucks. Let us know what you think.

There will be the same great content. Plus, for all you ice cream lovers–and who isn’t?–more photos, stories and other stuff about ice cream.

Why?

Well, I love ice cream. Plus, my book Ice Cream is coming out in April. Of course I’m hawking it on the site. But I’d also like to hear from you about your favorite ice cream stories. Like your memories of the ice cream man or how you ate an entire quart of Cherry Garcia after you broke up with your boyfriend.

A special thanks to JuicyOrange  for their help with the site upgrade.

Happy thanksgiving and see you after the holiday.

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Recipe: Thanksgiving Squash Soup

Squash soup. Flickr via by Andy Ciordia

Squash soup—it practically screams autumn and Thanksgiving—is a great way to start your Turkey Day feast. Here’s a recipe from Chef Renee.

Plus, she’s built in a bonus. The soup should be made the day before. So you get to cross one item off your Thanksgiving prep list!

Thanksgiving Squash Soup with maple cream drizzle

Serves 8

This soup is better if made the day before serving.

Preheat oven to 325F.

Prepare the squash:

4 pounds of squash—any combination of pumpkin, acorn, butternut squash, peeled, seeded and diced into chunks.

½ cup olive oil

2 tablespoons brown sugar or dark honey

2 teaspoons kosher salt

10 twists fresh pepper

1 branch rosemary, leaves removed

Toss all the ingredients together and roast on an oiled baking sheet for 30-40 minutes, until squash is soft. Reserve.

Prepare the soup base:

2 large white onions, peeled and cut into large dice

2 large carrots, peeled and cut into medium dice

4 garlic cloves, peeled and coarsely chopped

2 inch piece of ginger, peeled and chopped

1 large sprig of thyme

1 stick cinnamon or 1 teaspoon ground cinnamon

1 stick butter, sweet

¼ cup olive oil

2 quarts chicken stock, (you can use water if you prefer)

METHOD

In a large stockpot, heat butter and oil until sizzling. Add onions and carrots and cook for 5 to 10 minutes, until they start to soften. They should not brown.

Add garlic, ginger, thyme and cinnamon. Sauté until garlic and ginger are soft.

Add squash and 2 quarts chicken stock. Bring to a boil, reduce to a simmer, and cook until everything is very soft—about 30 minutes. Turn off heat and let soup cool for one hour.

Puree soup in a blender or food processor, in batches. You can add more chicken stock to thin it.

Pour soup through a strainer to remove the thyme, ginger and cinnamon stick.

Refrigerate overnight.

Maple drizzle

1 small container sour cream

¼ cup maple syrup

1 cup toasted pecan halves, cut in quarters

pinch salt

Mix all ingredients together and refrigerate until 30 minutes before serving soup.

Reheat soup slowly until simmering. Taste for salt and pepper.

Serve with a drizzle of maple cream

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