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A Marmalade Thanksgiving

by • November 1, 2014 • 2014, Cooking & Dining Out, Home Life, November 2014

Near and dear recipes to pair with turkey, and advice that you may or may not want to follow this Thanksgiving, from your friends at Marmalade

Kelly’s Dad’s Hawaiian-style macaroni salad
Ingredients
1 package or box of small elbow macaroni
1 cup mayonnaise (Best Foods is best)
1 tablespoon finely minced onions
2 tablespoons finely minced celery
1 small carrot finely minced
Salt & pepper to taste
Directions
Cook macaroni according to package instructions. You want the macaroni cooked but not soggy. Rinse cooked macaroni with cold water, drain and put aside in refrigerator until completely cooled. Mince onions, carrots and celery until super fine. Once macaroni is cold, add mayonnaise, salt, pepper and onion, celery, carrots. Mix well. Add additional mayonnaise to taste, especially before serving.

Eric’s Green Bean Salad
Ingredients
1 ½ pounds fresh green beans cut into 1” pieces
Vinaigrette:
2/3 c olive oil
1 tsp dried dill
1/3 c red wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
Toppings to add later:
1 cup toasted chopped pecans
½ cup diced red onion
½ cup cranberries
1 cup feta
Directions
Boil a pot with salted water and drop green beans in, approximately 4 minutes. Do not overcook! They will turn bright green and still be firm. Rinse beans and immerse in icy water to prevent overcooking. Pat dry. In a small bowl make the vinaigrette and whisk. Place beans and vinaigrette in a shallow dish and refrigerate overnight. Just before serving toss in the pecans, onions, cranberries and feta.

Aunt Tere’s Zesty Cranberry Sauce
Ingredients
16 ounces fresh cranberries
½ cup orange juice
¼ cup honey
2 cinnamon sticks
Directions
Combine all ingredients in a sauce pan. Boil over medium heat until cooked through and all the cranberries plump and pop, about 10-15 minutes. Remove cinnamon sticks and transfer sauce to a serving dish. It will congeal as it cools. Serve chilled.

Joshie’s Squash
Ingredients
½ banana squash
2 good-sized turnips
3 apples
Brown sugar (to taste) – up to ½ cup
1 tsp cinnamon
1 tsp butter
Salt and Pepper to taste
Directions
Peel and cube the banana squash – if it is too hard to cut, microwave for about 1 minute and try again. Peel the apples and cut into small slices. Cut turnips into small chunks; place them into a bowl with 1 tablespoon of water and microwave until soft (about 1 minute). Place apples, squash and turnips into a large pot and cook over medium-low heat. When they begin to soften, mash with a potato masher. Cook until the medley resembles mashed potatoes. Add butter, cinnamon, brown sugar, salt and pepper and stir together. Place into a decorative bowl and sprinkle cinnamon on top. Add more seasoning if you prefer it more sweet or savory.

Cornbread Soufflé
Ingredients
1 can whole corn, drained
1 can creamed corn
1 8-ounce carton sour cream
1 box Jiffy cornbread mix
½ cup butter, melted
2 eggs, beaten
Directions
In a buttered serving dish – 8” square glass is ideal – combine all ingredients and stir until mixed well. Bake 1 hour at 350º F. Serve warm and reheat to your heart’s desire.

Garlic Rosemary Mashed Potatoes
Ingredients
4 russet potatoes
½ cup heavy cream
4 tablespoons butter
2 tablespoons rosemary
2 cloves garlic
Salt and pepper to taste
Directions
Peel and cut the potatoes into about 1” chunks. Cover generously with water in a large pot and boil until a fork slides easily into them. Drain and place in a mixing bowl. Add all other ingredients, letting the butter melt a bit before mashing. Mash in an electric mixer or by hand. Mash until just resembling mashed potatoes. Taste test. Add more salt or pepper if desired and mix minimally to combine. Serve hot!

Buttery Pecan Pie
Ingredients
Pie crust of choice
3 eggs
1 cup dark corn syrup
1 ½ teaspoons molasses
½ cup brown sugar
½ cup melted butter
1 1/8 cup chopped pecans
¼ cup whole pecan
Directions
Combine all ingredients except the whole pecans. Pour mixture into crust line pan then arrange whole pecan on top. To make pecan appear glossy dig each whole pecan in the left over corn syrup mixture, then arrange on top of pie. Bake at 425 for 10 minutes then reduce heat to 350 for 30-40 minutes.

 

Ideas for a Happy Turkey Day

• It’s possible to serve everything hot if you plan your timing and serving dishes ahead

• When mixing pie crusts and potatoes, be a minimalist

• Go all in on making food fresh and by hand, then don’t feel an iota of guilt when you are forced to cheat

• Never, under any circumstances, serve canned whipped cream

• Make your children help you (yes, make)

• Add cinnamon, nutmeg and clove to your favorite red sangria recipe so you can call it a holiday drink

• If you are a guest, you can (almost) always bless your host by taking seconds, giving kudos and washing dishes

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