Tag Archives: Thanksgiving

Thanksgiving 2013

2 Jan

In addition to the green beans with chestnuts and date vinaigrette and the maple roasted vegetables, we had garlic mashed potatoes, a Butterball turkey with giblet gravy, stuffing, glazed pearl onions, two kinds of cranberry sauce, dinner rolls and salad. Here are a few photos from the kitchen. What was on your thanksgiving table this year?

Butterball Turkey

Butterball turkey ready for stuffing

Diced up french bread for the stuffing

Diced up french bread for the stuffing

Vegetables for the stuffing: green onions, white onion, parsley

Vegetables for the stuffing: green onions, white onion, parsley

Melted butter sauteed with the green and white onions and parsley and herbs de provence.

Melted butter sautéed with the green and white onions and parsley and herbs de Provence.

stuffing the turkey

Stuffing the turkey-it’s a 2 person job for sure!

white potatoes

White potatoes diced up ready for boiling.

Mashing the potatoes.

Mashing the potatoes.

Roasted garlic ready to be added to the mashed potatoes.

Roasted garlic ready to be added to the mashed potatoes.

Garlic Mashed Potatoes

Garlic mashed potatoes ready for serving.

Thanksgiving Roasted Turkey

Ready to be taken out from the oven and carved up!

Apple Crisp and Pumpkin Pie

Apple Crisp and Pumpkin Pie for dessert! Both made by my dad.

Thanksgiving Dinner

Ready to dig into Thanksgiving Dinner!

Thanksgiving 2013: Whipped Ricotta and Appetizers

31 Dec Whipped Ricotta and Toasted Baguette

Any good party has appetizers, and at the Anderson-Bauer Thanksgiving we are no exception. Our appetizers vary a little every year and it’s always a communal effort. This year saw hummus by my mom, a toasted baguette, cream cheese, home smoked salmon by my dad and whipped ricotta dip by yours truly. One of the blogs I subscribe to is Joy The Baker and one day I opened her email to a beautiful picture of whipped ricotta. I was instantly in love. Although I wasn’t sure when I would make it. The moment presented itself when Thanksgiving began to loom and I decided I would make it for our appetizer spread. I sent it to my parents for their approval and to make sure the ingredients were bought, including a baguette for dipping.

In addition to the whipped ricotta, my mom brought her infamous baba ghanoush/hummus dip and my dad smoked his own salmon, which went great with the whipped ricotta dip. For our small gathering of eight people this year, this was the perfect appetizer spread for Thanksgiving this year. Hope you enjoy too!

Whipped Ricotta Ingredients L-R: Half & Half, Cream Cheese, Ricotta, Lemon, Pepper and Salt

Whipped Ricotta Ingredients L-R: Half & Half, Cream Cheese, Ricotta, Lemon, Pepper and Salt

WHIPPED RICOTTA DIP (makes about 2 cups)

  • 1/4 Cup Cream Cheese
  • 2 Cups Whole Milk Ricotta
  • 2 Tbsp Whole Milk (I used Half & Half)
  • 1 Lemon
  • Sea Salt & Fresh Ground Pepper
  • Olive Oil for drizzling
  • Baguette

Pull out your stand mixer with the whisk attachment or a mixing bowl and your electric hand mixer. You don’t want to do this by hand. Beat just the cream cheese so it’s smooth, then stop the mixer and add in the ricotta and the milk. Beat for about 5 minutes on medium speed until the mixture is less grainy and fluffed.

cream cheese and ricotta

Whipping the cream cheese and ricotta.

Instead of adding the lemon zest once it was in the bowl, I took my lemon and zested it right into the mixture, along with about a teaspoon of salt and pepper. I beat it for another 30 to 60 seconds then transferred it to a bowl. I sprinkled a pinch more salt and pepper on top then drizzled some olive oil.

baguettes

toasted baguette

Toasting the baguette slices

Slice up your baguette and toast lightly (or not) and serve with the dip. I topped mine with pieces of the smoked salmon. Delicious! Enjoy!

Whipped Ricotta and Toasted Baguette

Whipped Ricotta and Toasted Baguette

Whipped Ricotta, Toasted Baguette, Hummus, Cream Cheese, Smoked Salmon

Whipped Ricotta, Toasted Baguette, Hummus, Cream Cheese, Smoked Salmon

Thanksgiving 2013: Green Beans and Roasted Vegetables

12 Dec Maple Ginger Roasted Vegetables with Toasted Pecans

First, I’m happy to say that this post is my 100th post! I can’t believe it’s been almost 15 months and 100 posts! I’m happy that my 100th post is a new recipe that I tried, and for Thanksgiving Dinner. Thank you for joining me on this journey, hope you enjoy this post and all future posts!

Last Thanksgiving I blogged about everything I made. There was Part 1 that documented all the turkey and stuffing goodness and Part 2 that continued with the rest of the side dishes. This Thanksgiving, as November wore on and I was seeing so many recipes coming through my inbox and on my Yahoo homepage, I decided that I wanted to try something new. One of the newsletters I subscribe to is from Food & Wine. They’ve got great recipes, tips and cooking articles. One thing they like to do is themed recipe collections, and in the days leading up to Thanksgiving they had a new collection every few days. It was great! I saw so many that made my mouth water, but I finally settled on two side dishes: Maple Ginger Roasted Vegetables and Haricot Verts with Chestnuts and Date Vinaigrette.

Both recipes were a hit, although my dad and I decided to go back to our original green bean recipe for next year. The roasted vegetables were definitely a hit, although you could easily do it without a parsnip and for a regular dinner just cut the recipe in half, as it does serve a large gathering. Hope you enjoy as much as we did! And look for another Thanksgiving post next week!

MAPLE GINGER ROASTED VEGETABLES (serves about 12)

  • 1 1/2 cups pecans
  • 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
  • 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
  • 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
  • 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
  • 1 pound brussels sprouts, halved
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh ginger
  • 1/3 cup pure maple syrup

Pre-heat the oven to 425 degrees and spread the pecans on a large cookie sheet. When the oven is ready toast for about 5 to 8 minutes, then remove and set aside. Keep at 425 for roasting the vegetables. I was really lucky that my aunt and uncle have two ovens so while our turkey was roasting in the big oven we were able to use the smaller oven for the vegetables.

toasted pecans

Pecans all toasted. Watch out for thieves!

While you’re waiting for the oven to heat up prep all your veggies. My dad and I split the chopping duties. He taught me a great little trick to cut the carrots and parsnips on the bias. After peeling them lay one on your cutting board and cut on the bias (aka, at a diagonal). Then turn the vegetable 90 degrees and cut again. This will give you various shapes and makes it a little easier to cut the vegetable.

Carrots chopped on the bias

Carrots chopped on the bias

All the vegetables ready for roasting (clockwise): Carrots, Brussel Sprouts, Butternut Squash, Parsnips, Cauliflower

All the vegetables ready for roasting (clockwise): Carrots, Brussel Sprouts, Butternut Squash, Parsnips, Cauliflower

Once all the veggies are peeled and cut, throw into a large bowl and grate the nutmeg right over the veggies and season with the salt and pepper and the olive oil. (If you don’t have fresh nutmeg, already ground nutmeg works too!) Toss well with a large spoon, or dig right in with your hands, which is what I did. There are so many vegetables I found this to be much easier. I also added a little more nutmeg, salt and pepper after tossing them so that all the veggies got some spice.

Vegetables ready to be tossed with nutgmeg, salt, pepper and olive oil

Vegetables ready to be tossed with nutmeg, salt, pepper and olive oil

roasted vegetables

Ready for roasting!

Spread the vegetables on two large, rimmed cookie sheets or lasagna pans and stick in the oven and roast for 30 minutes. While they’re in the oven mince the fresh ginger and set aside and have the maple syrup ready as well. After 30 minutes pull out the pans and scatter the toasted pecans, minced ginger and maple syrup over the vegetables. We then combined them into one pan and tossed well. Place the pan(s) back into the oven and roast for another 25 minutes. They should be tender and slightly browned. Serve in a large bowl and enjoy!

Maple Ginger Roasted Vegetables with Toasted Pecans

Maple Ginger Roasted Vegetables with Toasted Pecans ready for serving!

HARICOTS VERTS AND CHESTNUTS WITH DATE VINAIGRETTE (serves about 10)

  • 2 cups vacuum-packed peeled chestnuts (10 ounces)
  • 2 pounds haricots verts
  • 2 small shallots
  • 1/4 cup cider vinegar
  • 1/2 cup grapeseed oil (olive oil will also work)
  • 1/4 cup chopped pitted dates
  • 1 teaspoon fresh thyme leaves
  • Salt and Freshly ground pepper

Preheat the oven to 350 degrees. On a rimmed baking sheet spread the chestnuts and bake for about 5 minutes, just enough to dry the chestnuts. Allow them to cool and slice them up. Or you can do what we did and not slice them. (We actually forgot to slice them in the busyness of the kitchen at the time. But no one complained and they were soft and small enough to easily cut on the plate later.) Set aside.

roasted chestnuts

Chestnuts all roasted and fresh from the oven.

Next cook your green beans. Be sure to cut the tips of the green beans before cooking. Nowadays you can even buy them pre-cut (which my aunt does and helps cut down on prep time). You should be able to easily snap off the tips by hand. Once your green beans are prepped, boil about an inch and a half to two inches of salted water in a large saucepan. Add in the beans and cook until crisp tender, about 5 to 7 minutes. Be sure to mix them up so they cook evenly. When done, drain and run under cool water then pat dry with a paper towel or clean dish towel. Transfer to a large bowl and add in the chestnuts.

green beans

Cooking the green beans

green beans and chestnuts

Green beans and chestnuts ready for the dressing

Finally, make the date vinaigrette. Chop the shallots and puree in a blender along with the olive oil and cider vinegar. Add in the chopped dates, thyme and a couple pinches of salt and pepper and pulse just enough to combine all ingredients but not too much that the dates are pureed.

date vinaigrette

The date vinaigrette all mixed up.

Wait to dress the green beans and chestnuts until you are ready to serve. Add just enough to lightly dress the beans. Toss well. You can put the rest in a small bowl on the table for your guests to add to their liking. I’m sorry I don’t have a photo of the completed dish, look for them on my plate in the next post. Enjoy!

Thanksgiving Poll

28 Nov thanksgiving turkey

Happy Thanksgiving!!! You may be reading this on Thanksgiving while waiting for dinner to be cooked, or maybe you’re already in your tryptophan-carbohydrate induced coma. Or it’s a day or two later and you’re enjoying the rest of your holiday weekend with some light blog reading 😉 Whenever you may be reading this, I want to hear from you! What is your favorite Thanksgiving dinner dish? And what is your favorite dessert? Vote below! Don’t see your favorite? Want me to try something new? Leave it in the comments below. Hope you had a great Thanksgiving and enjoyed the photos I posted! And Happy Hanukkah too!

Happy Thanksgivukkah

Thanksgiving Tips: Cooking Ahead

26 Nov Cook Ahead Thanksgiving

Cooking Thanksgiving dinner can seem daunting. Even if you’ve done it many times before. I still get nervous, even though I’ve been in the kitchen for about five years and I cook with my dad. You know what makes cooking dinner (especially for a large group of people) easier? Making a few items ahead of time. For the items I made either last Thanksgiving or Christmas I have linked to their recipe. Do you make anything ahead of time? Have questions about anything I’ve listed? Leave a comment below!

Cook Ahead Thanksgiving

  1. Cranberry Sauce: Raw or Cooked, make a day or two before and keep refrigerated until dinner. Serve cold, room temp or hot (the cooked one).
  2. Pumpkin Pie. Keep covered in the fridge for a couple of days and serve chilled (with whipped cream of course!)
  3. Roasted Garlic. Don’t make the potatoes, but you can definitely roast your garlic the night before. Keep it wrapped in aluminum foil in the fridge until needed.
  4. Dinner Rolls. Well not all the way. But make the dough and set them in your pan and keep covered. After you take your turkey out of the oven, turn down the heat and stick your rolls in to bake. (Sorry no recipe yet, this Christmas though!)
  5. Butternut Squash and Apples (a side dish my family made last year). We made it the night before and reheated on the stove after taking the turkey out of the oven.

You don’t have to cook ahead, but it can make the kitchen a little less hectic the day of. Use that extra time to spend more time with friends and family. Watch the parade or watch the big game. However you end up spending Thursday I hope it’s a good one. Stay tuned to my Instagram, Twitter feed and my Facebook page for all the adventures I’m having in San Francisco.

I want to know how you’re celebrating as well, so be sure to share your own photos of Turkey Day with me online! I will also try to answer any questions you may have throughout the day so tweet me @sarahallynbauer or post to Facebook and I’ll respond as soon as my hands are clean 😉

Happy Thanksgiving

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