Thursday, November 24, 2016

Thanksgiving 2016

This year, Lance’s parents joined us for Thanksgiving, so for the first time we did it with both sides of the family.  My parents hosted and most of the traditional dishes like stuffing, sweet potatoes, etc were already taken by other relatives, so I contributed a couple appetizer dishes and a punch.  They were all new recipes to me that I found on Pinterest, and luckily they were all keepers. 

My first dish was a fig crostini.  When I went grocery shopping, we found out that fresh figs aren’t in season (I called around to all our local stores…) so I settled for dried figs.  Everyone actually loved it with the dried ones though, so I think I’d do it the same way again next time I make it. 

Fig Crostini (adapted from Alexandra’s Kitchen)

  • 12-15 dried figs
  • Sea salt & fresh black pepper
  • 2 T honey
  • 1-1/3 cups ricotta
  • 1/4 cup Parmesan cheese
  • 3 T chopped chives
  • 1 baguette
  • 1 cup fresh Basil


1. Preheat your oven to 400F. Cut the baguette into slices about 1/4" thick and put in the oven to toast (keep an eye on it until they are slightly browned)
2. Mix the ricotta, Parmesan, and chives. 

3. Cut the figs into slices.

4. When the bread is toasted, remove from the oven.  Top with the ricotta mixture then the sliced figs.  Garnish with a piece of basil then drizzle with honey. 

Stuffed Mushrooms (adapted from Marla Meredith)

  • 12 whole baby bella Mushrooms, rinsed & pat dry
  • 3 tablespoons Bacon crumbles, set 1 tablespoon aside
  • 1 oz fresh cheese (I used Trader Joe’s Unexpected Cheddar, which is a white cheddar mixed with Parmesan)
  • 1 t fresh Rosemary
  • 1 tablespoon chopped Chives, plus some for garnish
  • pinch of Garlic Salt
  • pinch of cracked Black Pepper
  • pinch of Smoked Paprika
  • Cooking Spray

1. Preheat your oven to 350F.  Cook bacon according to the package, let cool, and crumble into pieces. 
2. Gently remove the stems from the mushrooms and chop into small pieces.
3. Spray a nonstock skillet.  Over medium heat, sauté the mushroom stems, chives, thyme, garlic salt, pepper, and smoked paprika for a few minutes.  Mix in 2/3 of the crumbled bacon. 
4. Put the mushroom cap-side down into a glass baking dish.  Add cheese into the mushrooms, top with the mushroom cap mixture, then top with more cheese.

5. Bake for 20 minutes until cheese is melted.  Garish with extra bacon and chopped chives. 

Cranberry Pineapple Punch (adapted from Celebrating Everyday Live)

  • 2 quarts pineapple juice
  • 1 quart 100% cranberry juice (not from concentrate)
  • 8oz pomegranate juice
  • 1 liter ginger ale
  • 12oz fresh cranberries

1. Combine all ingredients (wait until you’re about to serve to add the ginger ale to make sure it’s still fizzy).  That’s it!

In previous years I’ve made some sort of turkey shaped dish (2 years ago, cinnamon rolls and last year some cupcakes).  This year, my mom-in-law, Rita, made cheese-filled crackers with pretzels, carrots and olives shaped into turkeys. 

My parents had some fun with this year’s turkey and put a sliced lemon beneath the skin to give the turkey some enhancements. 

We enjoyed a huge meal, then later on, ended it with several Mike’s Pies desserts. 

We’re finishing the day up now watching the Steelers game on our new Black Friday purchased TV (early Christmas present).  I’m normally completely against shopping ON Thanksgiving since I think stores should be closed, but our TV took a dive when our wall mounted console fell last month, so it needed to be replaced. 

Hope everyone had a wonderful Thanksgiving surrounded by your loved ones.  

No comments:

Post a Comment