Looking for tips on how to make the Thanksgiving classics? How about some new ideas you can try? Look below for a roundup of some of the best dishes we’ve done, all hand-picked as sure-fire winners at the Thanksgiving feast.
I’ve decided I don’t want to make round layer cakes any more. Everyone always says, “Oh, that piece is too big, give me half of that.” Seriously? Have you ever tried to cut an inch-wide sliver of a three layer cake and not have it fall over. It can’t be done!
Sheet cakes, on the other hand, you can bring it to the party in the same pan you baked it in, you don’t have to worry about it tipping over in the car, you can cut pieces as small as you want … sheet cakes are the bomb.
And a lemon sheet cake with chocolate ganache and lemon glaze? Ehrmagerd.
Posted in Dessert Tagged recipe card
I’ve always loved Thanksgiving, and always hated pumpkin pie. I think most people don’t really like pumpkin pie all that much. If they did, why would they only eat it once a year?
So every year I like to try a new pie. I’ve done tarte Tatin, sorghum pecan pie, chocolate banana pie with snickerdoodle crust, and frozen chocolate truffle pie.
This year I wanted to incorporate a traditional Thanksgiving food, but in a new way. I knew I wanted to do something with fresh-made cranberry sauce, and first thought of making it just like a cherry pie.
Wait, brainstorm … Cheesecake! Read More
Have I mentioned lately how much I love our Dutch oven? (Even though Le Creuset insists on calling it a French oven.) You can throw just about any big hunk of meat in there and a few hours later you’ve got an amazing dinner.
The funny thing is, the more we use it the more we go in two opposite directions: More seasoning (potted chicken with tomatoes and Italian herbs), and less seasoning. And both directions are great. I’m starting to think the secret may be a well-cooked piece of meat. Who would have guessed?
(Oh, and PS: It takes about five minutes hands-on time to prepare it.)
Posted in Fowl Tagged Dutch Oven
The more home-made food we eat, the more we think modern recipes are way too sweet. Everything you buy at the grocery store is loaded with corn syrup — even the kielbasi. (I’m not kidding, check the ingredients.)
That’s why our perfect brownie recipe is more chocolaty and less sweet. It’s why we love the cocanes. (Great cookie, odd name.) And now the Mexican-style Polvorones de Canele — Cinnamon Cookies.