I tried
two new recipes for Thanksgiving this year. I love using phyllo dough cups since they are so easy and perfect for bite-sized appetizers. I thought I was bringing
cranberry sauce, but turns out that dish was already taken. Since I already
bought the berries, I coated them in sugar and added them to a sweet potato
tartlet recipe that I found. They were so pretty and really added a lot of
flavor! Plus, the original recipe topped the tartlets with brown sugar pecans,
but I absolutely love Trader Joe’s sweet & spicy pecans since they have a
kick to them, so I used them instead.
In
addition to the tartlets, I brought iced tea (I’m pregnant so no wine for me
this year). We have a lot of rosemary growing in our backyard so I threw that
into the tea with some peaches and a ginger simple syrup. The tea was really
tasty but I should have given myself more time to make it. I put the hot water
into my drink dispenser to brew the green tea but the heat ruined the seal so
it started leaking. Luckily my grandma had a backup dispenser that we transferred
it to when we got there.
Hope
you all had a wonderful holiday and got to spend quality time with your loved
ones!
Sweet Potato Tartlets with Sugared
Cranberries, Sweet & Spicy Pecans & Mint (adapted
from My Recipes)
Ingredients:
- 4 (1.9 oz) packages frozen
mini-phyllo shells, thawed
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 sweet potato
- ½ cup sour cream
- 1 large egg
- 1 T vanilla extract
- Trader Joe’s sweet & spicy pecans
(if you don’t have a Trader Joe’s near you, you can follow
this recipe to make them yourself)
- Sugared cranberries (recipe
below)
- Mint leaves
Directions:
1.
Wash the sweet potato, stab holes in it, rub in olive oil, wrap in aluminum
foil, then cook in the crock pot for 8 hours on low or 4 hours on high (or cook
the sweet potato by your preferred method).
2.
Preheat oven to 350 degrees. Place shells on baking sheets.
3.
In a food processor or with a mixer, blend cream cheese and sugar until smooth.
Add sweet potato (no skin), sour cream, egg, and vanilla. Spoon filling into
shells.
4.
Bake at 350 for 15 minutes or until center is set. While still warm, press on pecans.
5.
Once cooled, garnish with mint leaves and sugared cranberries.
Sugared Cranberries (adapted
from Cincy Shopper)
Ingredients:
- 2 cups sugar, divided
- 1 cup water
- 12 oz fresh cranberries
Directions:
1.
In a medium saucepan, heat water and 1 cup sugar over medium heat until
boiling. Keep just at a boil for 10 minutes or until it thickens slightly.
2.
Allow to cool for 15 minutes. Line a cookie sheet with foil and place a cooling
rack over. Toss batches of cranberries in the simple syrup and transfer to the
rack to dry (try to space the berries out so they don’t stick together).
3.
Allow to dry for 30-45 minutes, then toss the berries in the remaining 1 cup of
sugar.
Iced Rosemary-Ginger Peach Green Tea (adapted
from She
Knows)
Ingredients:
- 4 cups boiling water
- 6 green tea bags
- Several rosemary sprigs
- 2 peaches, slices
- ¾ cup fresh ginger, chopped
- 1 cup sugar
- 1 cup water
- Ice cubes
- Cranberries for garnish (optional)
Directions:
1.
Add tea bags and rosemary to a pitcher and top with boiling water. Allow to
steep for 6-8 minutes depending on how strong you like your tea.
2.
Remove the tea bags and allow the tea to cool.
3.
Meanwhile, boil 1 cup water, 1 cup sugar, and ginger in a small pot over high
heat. Reduce heat to medium then allow to simmer uncovered until the syrup
thickens Remove from heat and allow to cool.
4.
Fill a drink dispenser part way with ice. Top with sliced peaches, cranberries,
rosemary iced tea, and ginger simple syrup.
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