Thanksgiving at my house is a perfect blend of my cooking style. I throw in a bit of my southern upbringing from my Grandma’s table and a few unexpected surprises that guests always seem to love. It’s my own unique approach to a very traditional, southern holiday.
My absolute favorite part of Thanksgiving, besides dessert, is the cranberry sauce and dressing. I make a regional tex-mex cranberry sauce that doesn’t come out of a can and reminds folks that Thanksgiving is being served in Texas.
I also love sweet potatoes, not the canned variety with globs of gooey marshmallows on top…yuck! I make mine from scratch baked in the oven with an apricot glaze. They are sinfully good.
A good dinner roll is absolutely essential. Making homemade ones are easier than you might think. Making homemade bread to accompany any meal lends a wow factor your guests will remember. Give these a try…they’re easy, you’ll see.
(to print recipes click title)
12 oz. bag of washed and sorted cranberries
1 cup of sugar (use a little more if you like it sweeter)
1 cup of orange juice
2 green onions, sliced thinly including the green stems
1 jalapeno seeded and chopped very fine
1/2 teaspoon of cumin
1/2 lime juiced
Add cranberries, sugar and orange juice to a small sauce pan on medium and cook until berries pop, about 10 minutes. Continue to cook on low heat until sauce has thickened to coat the back of a spoon.
Once sauce thickens, add green onions, jalapeno and cumin. Continue to cook for 5 more minutes.
Remove from heat and add the juice of half a lime. Stir and let cool. The sauce will continue to thicken as it cools. Cover and chill from 1 hour up to 3 days before serving.
5 to 6 medium sized sweet potatoes
1/4 cup apricot nectar
1/4 cup brown sugar
6 tablespoons butter
1 tablespoon cinnamon
1/2 cup pecan pieces
Par boil 5 to 6 medium size sweet potatoes in their jackets in a large dutch oven. The potatoes should be slightly firm, almost cooked through.
Meanwhile in a small saucepan over medium to low heat, simmer the apricot nectar, brown sugar, butter and cinnamon.
When the potatoes are cooked almost through, peel the jackets off and slice in 1 inch medallions.
Place the potatoes in a baking dish and pour sauce over the potatoes. Cover the baking dish with foil and bake in a 350 degree oven for 30 minutes.
Before serving, sprinkle pecans on top.
1 cup whole milk
6 tablespoons butter (room temperature)
1 pkg. active dry yeast
1/4 cup water (105 – 115 degrees)
2 eggs, slightly beaten
3 tablespoons sugar
4 to 4 1/2 cups of all-purpose flour (not unbleached)
1 tablespoon kosher salt
Heat the milk to 120 – 130 degrees, add the butter and set aside to cool to room temperature.
In a large bowl dissolve the yeast in warm water. Add the cooled milk mixture, eggs and sugar to the yeast mixture.
With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and only slightly sticky.
Cover the dough with a piece of oiled plastic wrap and let rise until doubled. (1 to 2 hours should do it)
Lightly butter 12 muffin tins. With buttered hands punch down the dough and fold the dough over, turning and tucking the edges to form a ball. Dip the ball in melted butter and arrange three at a time in each muffin tin.
Let the buns rise for about 1 hour until doubled.
Bake until golden brown in a 400 degree oven for about 20 to 25 minutes.
Thanks for visiting my kitchen this Thanksgiving! Bon Appetit!