These are the recipes I am most looking forward to this year!

Babs was busy cooking up a storm this week. Though I faced a few obstacles that did not stop us from delivering a full Thanksgiving meal to the Malta House in Norwalk, CT (more on that later). She tried some new and incredible recipes below. Every single one was amazing. Happy Cooking xx

Baked Brie Apple Crisp

via Delish Dish

If the warm, creamy, melty baked bries are your favorite appetizer, then you are going to love this one. A buttery apple crisp is piled on top and once the brie is melty, the combination is as sweet as can be. Walnuts and apples go so well with the cheese and it’s great served as an appetizer or part of dessert!  

YIELDS: 8 – 10 SERVINGS
PREP TIME: 20 MINS
TOTAL TIME: 55 MINS

  • INGREDIENTS
  • 1 (6 – 8 oz.) wheel of brie
  • 3 tbsp butter, divided
  • 1 large apple, such as Honeycrisp, diced
  • 2 tbsp packed brown sugar, divided 
  • 1/4 tsp. ground cinnamon, divided
  • Kosher salt
  • 1/4 c. old-fashioned oats
  • 8 walnut halves, roughly chopped (about 2 heaping tablespoons)
  • 1 tbsp plus 1 tsp. all-purpose flour 
  • Sliced baguette, for serving

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DIRECTIONS

  1. Preheat oven to 350° and place your brie in a small skillet. (Alternatively, line a small baking sheet with parchment paper, so brie can easily be transferred to serving dish.)
  2. Melt 1 tablespoon butter in a small nonstick skillet over medium heat. When butter is melted, add diced apple, 1 tablespoon brown sugar, 1/8 teaspoon cinnamon, and a pinch of salt. Cook, stirring occasionally, until apples are tender but still maintain their shape, 10 to 12 minutes. Spoon apple mixture onto brie in prepared baking dish.
  3. In a medium, microwave-safe bowl, melt remaining 2 tablespoons butter in the microwave. Add oats, walnuts, flour, remaining tablespoon brown sugar, and remaining 1/8 teaspoon cinnamon. Season with a pinch of salt and use your hands or a fork to combine.
  4. Scatter oat mixture over top of brie and bake until cheese is melty and oat topping is crisp, 25 to 30 minutes.
  5. Serve with sliced baguette for dipping.

ROASTED CINNAMON SUGAR CANDIED NUTS

via The Recipe Critic

  • 1 teaspoon McCormick Pure Vanilla Extract
  • 3 cups nuts I used cashews, almonds, and pecans
  • 1/2 cup brown sugar
  • 2 teaspoons McCormick Ground Cinnamon
  • 1 egg white

INSTRUCTIONS:

  1. Preheat your oven to 250 degrees. Lightly spray a jelly roll pan with cooking spray. In a medium sized bowl, add the egg white and vanilla. Whisk together until frothy. Add the mixed nuts and stir until coated.
  2. In a small bowl mix together the brown sugar and cinnamon. Add to the nuts and toss until coated. Spread the nuts evenly on your prepared pan.
  3. Bake for 50-60 minutes in the oven and stir every 15 minutes until golden. Cool and then store in an airtight container.

SWEET POTATO CASSEROLE

via NYT Cooking

INGREDIENTS:

For the filling:

  • ½ cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
  • 6 large sweet potatoes (about 4 pounds), scrubbed
  • 2 large eggs, at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt

For the topping:

  • 1 cup finely chopped pecans
  • 1 cup lightly crushed cornflakes (optional)
  • ½ packed cup light or dark brown sugar
  • ½ cup all-purpose flour
  • ¼ cup unsalted butter (1/2 stick), melted
  • 2 cups mini marshmallows, plus more to taste

PREPARATION:

  1. Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
  2. Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
  3. When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
  4. Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
  5. Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
  6. Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.

SWEET CORN SPOON BREAD

via Southern Bite

Ingredients:

  • 1 (8.5-ounce) package JIFFY Corn Muffin Mix
  • 1 (14.75-ounce) can cream style corn
  • 1 (15-ounce) can whole kernel corn, drained
  • 1/2 cup butter, melted (1 stick)
  • 1 cup sour cream
  • 3 eggs
  • 1/2 teaspoon salt

INSTRUCTIONS:

  • Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.

CRISPY ONION STRINGS

via REE DRUMMOND

Ingredients:

  • 2 large onions
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 scant tablespoon salt
  • Plenty of black pepper
  • 1/4 to 1/2 tablespoon cayenne pepper
  • Canola oil, for frying

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.

  1. In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
  2. Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
  3. Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
  4. Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They’ll be ready to remove from the oil in no time flat.
  5. When they’re golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
  6. Repeat with the remaining onion slices and serve immediately.
  7. Pile these on top of a juicy grilled hamburger – to die for!

Thanksgiving 2020

November 23, 2020