Here are my family favorites,including my Greens, Sweet Potato, Bacon and Brie Salad with Maple Vinaigrette and Corn Bread Croutons, Grammy’s Date Nut Bread, Richard Perry’s Potatoes Byron, my sister Carol’s Zinberry Sauce, my Spicy Sausage Stuffing and Spicy Pumpkin Pie with Bourbon Whipped Cream.
Greens, Sweet Potato, Bacon and Brie Salad with Maple Vinaigrette and Corn Bread Croutons
Serves 6
Prep time: 30 minutes
Cook time: 30 minutes
1 medium sweet potato
Olive oil
Salt and ground black pepper
9 cups mixed salad greens
1 cup pecan halves, toasted
1/2 cup dried cranberries
3 ounces Brie cheese, diced
4 slices bacon, crisply cooked and crumbled
Peel and cube sweet potato; toss with olive oil, salt and pepper, to taste. Roast in 375ºF oven until just fork tender, about 25 minutes.
Combine salad greens, pecans and cranberries in large bowl.
Arrange on serving platter or plates. Top with sweet potato, Brie, bacon and corn bread croutons; season with pepper. Drizzle with Maple Vinaigrette.
Maple Vinaigrette:
2 tablespoons balsamic vinegar
¼ cup maple syrup
¼ cup canola oil
1 shallot, finely chopped
½ teaspoon Dijon mustard
1/4 teaspoon ground ginger
pinch of crushed red pepper
pinch of salt
Whisk together all dressing ingredients.
Corn Bread Croutons
2 cups cornbread cubes
4 tablespoons butter, melted
Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered. Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are lightly browned and crisp. Cool completely and store in an airtight container for up to 2 days.
Grammy’s Date Nut Bread
Makes one loaf
This was a treat that my Grammy made each Thanksgiving.
Make ahead: It’s absolutely essential that it be made 1-2 days in advance. Let cool completely than wrap tightly with plastic wrap then foil. It freezes beautifully.
1 cup pitted dates, roughly chopped
1 cup boiling water
2 tablespoons butter
¾ cup granulated sugar
1 egg
2 cups flour
2 teaspoons baking powder
teaspoon salt
1 cup chopped nuts
In a medium bowl combine the dates, boiling water and butter; cover and let cool.
In a large bowl sift dry ingredients together.
In another bowl, beat sugar and egg together; add to cooled date mixture, alternatively with the sifted ingredients.
Dredge nuts in a small amount of flour and stir into batter.
Pour into sprayed or buttered loaf pan, let stand while oven is pre-heating.
Preheat oven to 325F.
Bake 50 to 60 minutes.
Turn out onto cooling rack to cool.
Serve thinly sliced spread with butter or cream cheese.
Richard Perry’s Potatoes Byron
Serves 6
Prep Time: 20 minutes
Cook Time: 40 minutes
These can be made a day ahead. Cool, cover and refrigerate until ready to re-heat. Cover with foil and reheat in a 350ºF oven until bubbly.
6 medium Idaho potatoes, peeled and cut into 1-inch chunks
½ stick cold butter, cut into cubes
1 ½ cups gruyere cheese, grated
Salt
1 tablespoon cracked black pepper
2 cups heavy cream
Chopped fresh parsley for garnish
Spray a 2 ½- quart baking dish with no-stick spray; set aside. Place potatoes in a large pot of salted water. Boil just until the potatoes are barely fork tender; drain. Place potatoes in prepared baking dish; gently toss with cubed butter. Lightly stir in cheese. Season generously with salt. Gently mix in the black pepper. Pour cream over; let stand until oven is heated to 350ºF. Bake, uncovered, for 30- 40 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
Carol’s Zinberry Sauce
Serves 4-8
Prep Time: 10 minutes
Cook Time: 15 minutes
My sister Carol gave me this recipe. It’s great for more than just for Thanksgiving- try it over pork tenderloin or on sandwiches made with the leftover turkey. It can be made up to 5 days in advance. Keep, covered, in the refrigerator until ready to use.
1 12-ounce bag fresh cranberries, divided
1 ¼ cup Zinfandel
Finely grated zest of 1 large orange
¾ cup sugar
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
In a medium saucepan combine half the cranberries with remaining ingredients. Bring to a boil and cook, stirring occasionally, for about 10 minutes. Add remaining cranberries; cook for 5 minutes more. Serve warm or at room temperature.
Spicy Sausage Stuffing
Serves 6-8
Prep time: 20 minutes
Cook time: 40-50 minutes
The stuffing can be prepared two days in advance and reheated at 325ºF for 45-50 minutes.
1 pound spicy pork sausage
4 tablespoon butter
4 stalks celery, diced
1 cup onions, diced
4 sage leaves (½ teaspoons dried)
1 tablespoon fresh thyme (1 teaspoon dried)
1 pound croutons for stuffing (about 16 cups)
2 1/2 cups chicken broth
Cook sausage in a large skillet, crumbling and stirring, until fully cooked; drain and set aside.
Add butter to the same pan. Add celery, onion,; cook over medium-high heat until vegetables are tender. Transfer mixture to a large bowl.
Add the croutons and reserved sausage; toss to combine. Moisten with chicken broth as needed. Transfer to a baking dish. Cover with foil and bake for 20 minutes. Uncover and bake until browned, 20-30 minutes more.
Spicy Pumpkin Pie with Bourbon Whipped Cream
Prep Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 15 minutes
1 9-inch unbaked pie shell
1 cup packed brown sugar
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 -1/2 cups canned solid pack pumpkin (not pie filling)
2 tablespoons molasses
3 large eggs
1 cup heavy cream
Preheat oven to 375ºF. Set pastry shell aside.
In the bowl of an electric mixer combine the sugars, flour, salt and spices to blend. Add the pumpkin, molasses, eggs and cream. Mix just to combine. Pour mixture into crust. Bake 40- 45 minutes until the filling is set in the center. Cool on a wire rack.
Bourbon Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1-1/2 tablespoons Bourbon (or to taste)
In the bowl of an electric mixer, combine heavy cream, sugar and bourbon. Beat until soft peaks form. Chill until ready to serve.
