I promised, earlier this week, that I would post the recipes from our planned Thanksgiving menu. And then life interrupted. And it caused the world to move in slow motion.
Giving thanks this season will be more fulfilling than any meal can be.
However a promise is a promise so here are a few of the recipes to get us started.
- 1 tub (8 oz.) cream cheese
- 1/2 cup light sour cream
- 1 Rome Beauty apple, finely chopped
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped red onions
- 1/4 cup chopped toasted pecans
- 1 loaf french bread, sliced into 1 inch slices on the diagonal
Mix cream cheese and sour cream in medium bowl until well blended. Add apples, blue cheese, onions and nuts; mix well. REFRIGERATE 2 hours.
In the meantime, preheat oven to 450. Coat one side of each french bread slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
To assemble: Align the toasted french bread on a serving platter. Place a 2-3 tablespoons cream cheese topping on each slice.
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 2 cups vegetable stock
- 4 cups homemade pumpkin puree, or 2 15-ounce cans pumpkin puree
- 1 teaspoon dried thyme
- 1 tablespoon fresh sage
- 1/3 cup heavy cream or half-and-half
- Salt and pepper
- 4 tablespoons roasted pumpkin seeds for garnish, optional
In a Dutch oven or a heavy-bottomed soup pot or stock pot, heat the olive oil over medium heat. Add the onion, carrots and celery and saute, stirring frequently, until the onions are translucent and the carrots and celery are tender, about 5 to 7 minutes. Add the garlic and saute, stirring, for 30 seconds.
Add vegetable stock and pumpkin, stirring to combine. Add thyme and sage. Bring to a simmer, reduce heat to medium low and simmer, uncovered, stirring occasionally for 10 to 15 minutes.
When soup is finished cooking, using an immersion blender or a blender, puree soup (If using a blender, you might have to work in batches). Important: If using a jug blender, open the lid slightly when blending hot soup to keep the lid from popping off the blender from the steam pressure. Return soup to the pot and, over low heat, stir in the cream. Season to taste with salt and pepper.
- 3 heads butter lettuce – rinsed, and torn
- 1/2 cup dried cherries
- 2 Fuji apples, cored and cut into matchsticks
- 4 ounces goat cheese, crumbled
- 3 ounces chopped candied pecans
- 6 slices of bacon, crisped and crumbled
- 2 tblspn olive oil
- 1 tblspn apple cider vinegar
- 2 tspns pure maple syrup, Grade B
- 1 1/2 tblspn dijon mustard
Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
In a large bowl, toss all salad ingredients until well combined. Serve immediately.