I shared a plate of tried and true favorites with friends and neighbors this year. My son gifted me the New York Times Cooking Cookie Book for Christmas so a new selection will most likely appear next year. 🙂
I modified my grandmother’s Haystacks to scoop them in half-tablespoon portions. Loved it. I may only need to make one batch next year with this new size!
My brother and sister-in-law brought us absolutely delicious Viennese Cookies from Austria- maybe I will try to re-create them next year.
This apple pie was absolutely fabulous. I loved the shingled pattern! I was initially skeptical about using Honeycrisp apples in the filling but took the risk. They held their texture perfectly after being precooked on the stove and then baked in the crust for 80 minutes.
This recipe was adapted from The New York Times, contributed by Sue Li. We ate the pie with salted maple ice cream (amazing) and/or vanilla ice cream.
I made the crust and sautéed the apples on the stovetop two days before Thanksgiving. I finished the filling and baked the pie the day before Thanksgiving. The original recipe notes that it is important to mix the cooked apples with the remaining filling ingredients right before assembling because adding them earlier will break down the apples too quickly.
After fully cooling, I stored the pie tightly covered at room temperature.
Yield: 8 servings
For the Pie Crust:
3 cups/384 g all-purpose flour, plus more for rolling out the dough
20 T/1 1/4 cups/283 g cold unsalted butter, cut into 1/2-inch cubes
2 T granulated sugar
1 tsp kosher salt (I used Diamond Crystal)
6 T ice water
For the Filling:
4 T/56 g unsalted butter
4 pounds Honeycrisp apples (about 8 to 9 large), peeled, cored and cut into 1/4-inch-thick slices
1 tsp kosher salt (I used Diamond Crystal)
3/4 cup/150 g granulated sugar
1/2 cup/100 g light brown sugar
1 T cornstarch
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup/123 g heavy cream
For the Egg Wash:
1 large egg
1 T heavy cream
2 T turbinado sugar or granulated sugar
To Prepare the Crust:
Combine the flour, butter, sugar and salt in the bowl of a food processor and pulse until pea-size clumps form.
Add the water and pulse a few times to help the dough come together. It should start to form clumps. (Alternatively, prepare dough without a food processor: Combine the flour, butter, sugar and salt in a large mixing bowl and toss to coat the butter with flour. With your hands, pinch the butter into the dough to form pea-size pieces in the flour mixture. Drizzle in ice water and, with your hands or a wooden spoon, mix to combine.)
Divide the dough evenly between two pieces of plastic wrap. (Each half should weigh approximately 380 grams.) Wrap tightly, flatten into disks and refrigerate the dough for at least 4 hours or preferably overnight.
To Prepare the Apples for the Filling:
Melt the butter in a large saucepan over medium heat. (I used a stainless steel Dutch oven.)
Once the butter is foamy and is starting to brown and smell nutty, add the apple slices and salt, and cook, stirring occasionally, until the apples are softened and lightly translucent on the edges, 10 to 12 minutes.
Scrape the apples into a large mixing bowl and cool at room temperature, about 30 minutes. (You can prepare the apples ahead of time and chill them in the refrigerator until you’re ready to bake the pie. They’ll hold for up to 48 hours.)(I completed this step 1 day in advance.)
To Complete the Pie:
The following day (if the crust and apples are prepared in advance) or while the apple slices are cooling, take the pie dough from the refrigerator and let sit at room temperature for 10 to 15 minutes to soften slightly.
Roll one disk of dough on a lightly floured surface into a 12-inch circle, then transfer to a 9-inch deep dish pie plate. Gently press to adhere and tuck in any excess dough that overhangs the edges and crimp, if desired. (I rolled my crust out on a silicone pastry mat, covered with saran wrap, using a French tapered rolling pin.)
Stir the sugars, cornstarch, cinnamon, nutmeg and heavy cream into the cooled pie filling and scrape into the prepared crust. Place into the fridge while you work on the top crust.
Roll the other disk of dough into a 12-inch square, then use a fluted square 2 1/2-inch cookie cutter, knife, pastry wheel or pizza cutter to cut the dough into 16 to 17 (2 1/2 to 3-inch) squares. Don’t worry if the squares are not precise. Place the squares on a saran wrap-lined cookie sheet in a single layer. Chill until firm before proceeding. (I rolled the excess crust 1/4-inch thick, cut it into decorative shapes, coated with egg wash and sugar, baked them separately for 10 minutes, and used them to top my pumpkin pie!)
Shingle the squares, slightly overlapping, onto the apples on top of the pie to cover. There’s no need to crimp the crust or press the squares to seal.
Place the pie in the refrigerator and chill for about 30 minutes.
While the pie chills, arrange a rack in the middle of the oven, and heat the oven to 375 degrees. (I set my oven to convection.) Line a rimmed baking sheet with foil and place in the oven while it heats.
Make the egg wash: Whisk together the egg and heavy cream, and brush the top of the pie all over with the egg wash.
Sprinkle the sugar in an even layer.
Place the pie on top of the hot baking sheet and bake until it is deeply golden brown on top, rotating halfway through, 80 to 90 minutes. **I baked the pie for 40 minutes uncovered, rotated the pan, and then topped the entire pie with a foil dome to prevent over-browning. The last 25 minutes I also covered the edge of the pie with a silicone pie edge shield.**
Remove the pie from the oven and cool at least 1 hour before serving.
This “lighter” side dish was one of my favorite additions to our Thanksgiving feast. I shredded the Brussels sprouts a day in advance, cooked the bacon and made the dressing while the turkey was roasting, and steamed the sprouts and combined the ingredients just prior to serving. Perfect.
The recipe was adapted from The Lee Bros. Charleston Kitchen by Matt Lee and Ted Lee. I baked the bacon instead of pan frying to create less of a mess. I also used sherry vinegar and modified the proportions.
Yield: Serves 8
2 pounds Brussels sprouts, root ends trimmed and any discolored leaves discarded
Preheat the oven to 350 degrees F, preferably on convection.
Place the bacon slices in a 9×13-inch glass pyrex dish. Bake for 30 minutes, or until crisp. Using a slotted spoon, remove the bacon and place on a paper-towel lined plate.
Place 1 tablespoon of the bacon fat in a jar. (You will make the dressing in this jar.) Discard the remaining bacon fat or reserve for another use.
Meanwhile, shred the Brussels sprouts in a food processor using a 2-mm slicing disk. (Alternatively, a 4-mm slicing disk can be used or the sprouts can be cut in half lengthwise and sliced 1/16 to 1/8-inch thick.)(I did this step a day in advance and placed the shredded sprouts in the steamer basket insert- and wrapped it in plastic wrap.)
Fill a large pot fitted with the steamer basket (full of shredded Brussels sprouts) about 1-inch deep with water and bring to a boil. (I used a large pasta pot that has a steamer basket insert.)
Steam the Brussels sprouts until the firmest pieces of the shredded sprouts are soft and pliant but the sprouts are still bright green in color, 6 to 8 minutes. Transfer to a large bowl.
While the sprouts are steaming, add the olive oil, grapeseed oil, sesame oil, vinegar, red pepper flakes, sugar, 3/4 teaspoon of salt, and a few grinds of black pepper to the bacon fat in the jar. Shake to combine.
The dressing can be warmed prior to incorporating, if desired. (I kept it at room temperature.)
Pour the dressing over the Brussels sprouts, add the sesame seeds (if using) and the reserved bacon. Toss thoroughly with tongs to combine.
Adjust seasoning with additional salt and pepper, to taste. Serve immediately.
Note: Leftovers will keep in the refrigerator in a container with a tight-fitting lid for up to 4 days.
This classic vegetarian stuffing (dressing) was loaded with fresh herbs. It was described as an “updated classic” because it has no surprise ingredients- “just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery.” I used a loaf of ciabatta torn into bite-sized pieces.
This recipe was adapted from The New York Times, contributed by Alison Roman. I incorporated additional fresh herbs. It is first baked covered, which I did one day in advance, and then baked again uncovered on Thanksgiving day. This method ensures a crispy exterior and custardy interior. Great.
Yield: 8 to 10 servings
1 large loaf good, crusty bread, preferably sourdough or ciabatta (about 1 to 1 1/4 pounds)
4 T extra-virgin olive oil
8 T unsalted butter, divided
6 to 8 large garlic cloves, thinly sliced
2 large leeks, white and light green parts, halved and sliced into half-moons and soaked
Kosher salt and freshly ground black pepper
6 celery stalks, halved and thinly sliced, leaves reserved for garnish if available
1/2 cup dry white wine (I used a Dry Bordeaux)
1/4 teaspoon red-pepper flakes, optional
2 1/2 cups chickenstock, or turkey or vegetable broth
3 large eggs
2 T chopped fresh sage
1 T chopped fresh rosemary
1 T fresh thyme leaves
1/2 cup finely chopped parsley, plus more for garnish if desired
1/4 cup finely chopped chives
Using your hands, tear bread, crust and all, into 1 1/2-inch to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.)
Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. **If you’re short on time, you can toast the chunks in a 300-degree F oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside. (I toasted the pieces on 2 rimmed sheet pans for 10 minutes, rotating the pieces and the pans halfway through.)
Heat oven to 375 degrees F, preferably on convection.
In a large skillet (I used a stainless 12-inch all-in-one pan) over medium heat, combine olive oil and 4 tablespoons butter.
Once butter has melted, drain the leeks and add them with the garlic. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, about 5 to 8 minutes.
Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes.
Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes.
Add red-pepper flakes, if using, and remove from heat.
Whisk together broth and eggs in a medium bowl.
Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, and all of the herbs. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread.
Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.)(I used an oval ceramic baking dish.)
Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners (or edges), where the stuffing will get the crispiest.
Place baking dish on a rimmed baking sheet. Cover with parchment paper topped with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)(I did this 1st bake one day before Thanksgiving, let it cool and refrigerated it, covered, overnight.)
If baking the dressing in two phases, let it come to room temperature for about 3 hours before proceeding.
When ready to serve, remove the parchment and foil and increase temperature to 425 degrees F, preferably on convection.
Bake until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves or parsley, if desired, and serve.
I “left” part of my heart in San Francisco this Thanksgiving. My daughter celebrated with my sister and her family on the west coast. She had an amazing time but we really missed her here in New York. ❤
This year, I tried a new classic vegetarian stuffing loaded with fresh herbs- it was great! I also added a shredded Brussels sprouts dish with a bacon-olive oil-sherry vinaigrette. My brother and I may have declared it to be our new favorite side dish. It was fresh and light and added a nice balance with the heavier sides.
For dessert, I tried a new apple and cream pie from The New York Times. We ate it with salted maple ice cream and it was absolutely fabulous. I re-made a pumpkin pie that I had made 10+ years ago as well. Classic and simple.
I love to document my holiday menu and planning schedule because it helps me immeasurably in the future. Hopefully it may help others as well. 🙂 I will update the new recipes as soon as I can! Happy Holidays!
Menu:
Appetizers:
green grapes
salted cashews
brie with gluten-free crackers
Turkey Bread (from the ciabatta used to roast the turkey upside-down)
sparkling apple cider, apple cider, seltzer, and wine
I made this molded honey butter to serve with my favorite sweet potato biscuits at a recent Friendsgiving celebration. It looked so festive! 🙂 Everyone gobbled it up too.
This recipe was adapted from Sally’s Baking Addiction. I weighed the honey and sugar. Sally recommends serving it with “just about anything” but specifically rolls, biscuits, or whole wheat pancakes. I’ve simply eaten the leftover butter on toast- absolutely delicious.
I included alternative mix-ins (and notes) from the original post below. Maple butter is next for me. 😉
Yield: a generous cup
1 cup (16 Tbsp; 226 g) unsalted butter, at room temperature
113 g (1/3 cup) honey
23 g (3 T) Confectioners’ sugar
1/4–1/2 tsp flaky sea salt (I used Maldon)
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the remaining ingredients, starting with only 1/4 teaspoon of salt.
Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste and add more salt (up to 1/4 teaspoon), if desired. (I added the additional salt.)
Serve with a drizzle of honey and/or a sprinkle of sea salt, as desired. (I didn’t garnish the butter because I transferred it into a silicone mold instead.)
To make molded shapes: Using a knife, pack the butter into the mold, filling the silicone shapes until flush. Chill until firm prior to inverting. (I chilled the molds overnight.)
Serve the butter at room temperature.
Notes:
To Store: Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.
Freezing Instructions: You can freeze honey butter for up to 6 months. Here are 2 methods to freeze: (1) Place into a tightly-sealing freezer-friendly container and freeze. OR (2) Refrigerate the freshly made honey butter until solid and then spoon it onto a piece of plastic wrap. Wrap it up tightly with a couple layers of plastic wrap and freeze. After either method of freezing, thaw it in the refrigerator before using. If desired, after it has thawed, you can bring it to room temperature and beat with a mixer until it’s extra creamy.
Butter: You can use salted butter in this recipe instead of unsalted. Start with just 1/4 teaspoon flaky sea salt. Add more, as instructed, to taste.
Cinnamon Honey Butter: Add a teaspoon of cinnamon when you add the honey. Or even some pumpkin pie spice.
Hot Honey: For a little kick of heat, use your favorite brand of hot honey, or simply use regular honey and add a pinch of crushed red pepper flakes.
Maple Butter: Use pure maple syrup instead of honey.
Fluffy Whipped Honey Butter: The longer you beat the honey butter, the more air gets introduced. With a handheld mixer or with a stand mixer fitted with a whisk attachment, beat the honey butter on high speed for at least 5 minutes (instead of just 1 minute), until it’s nice and fluffy.
This dish is an upgrade to my go-to butternut squash risotto. I incorporated half of an Autumn Frost Winter Squash and half of a Butternut Squash from my CSA share. Other types of winter squash, such as honeynut, kabocha, or pumpkin would also work well. I loved that a purée of the roasted squash and apples was mixed into the creamy rice.
This recipe was adapted from Food and Wine, contributed by Nicole Hopper and Breana Lai Killeen. I modified the method to use a stove-top pressure cooker. We ate it as a main dish with green salad but it could also be served as a rich seasonal side dish.
Yield: Serves 6
For the Roasted Winter Squash & Apples:
1 small winter squash, peeled and cut into 1/2-inch cubes (about 4 1/2 cups) (such as butternut, honeynut, kabocha, or pumpkin) (I used 1/2 butternut and 1/2 Autumn Frost)
2 T extra-virgin olive oil
1 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
4 fresh sage leaves
2 garlic cloves, peeled
1 small tart apple (such as Granny Smith), peeled and cut into 1/2-inch cubes (about 1 cup)
Preheat oven to 425°F. (I set my oven to convection roast.)
Toss together squash, oil, salt, pepper, sage leaves, and garlic cloves on a large parchment paper-lined, rimmed baking sheet. Roast for 15 minutes.
Add apple to baking sheet, stirring to combine; roast until squash and apple are tender, 10 to 15 minutes. Set aside.
To Make the Risotto:
Cook bacon in a large stove-top pressure cooker over medium, stirring occasionally, until bacon is rendered and crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate using a slotted spoon; set aside.
Add shallots, sage, and thyme to drippings in skillet; cook over medium, stirring occasionally, until softened, about 3 minutes.
Add rice; cook, stirring constantly, until rice is translucent around edges, about 3 minutes.
Add cider; cook, stirring occasionally, until cider is almost completely absorbed, 1 to 2 minutes.
Add 5 1/2 cups of chicken stock, cover and lock the lid of the pressure cooker, raise the heat to medium-high and bring the pot to high pressure.
Cook for 7 minutes and then release the pressure.
Uncover the pot and continue to cook for 2 minutes or so for the rice to absorb additional stock, if necessary. Remove risotto from heat.
Transfer 1 cup roasted squash mixture to a small bowl; set aside for serving.
Transfer remaining squash to a blender or food processor; add reserved 1/2 cup broth, and process until smooth, about 30 to 45 seconds. (I used a Vitamix.)
Stir squash purée into risotto until well blended; add Parmigiano-Reggiano cheese and cold butter. (Do not stir.) Cover and let stand for 2 minutes.
Uncover and add reserved cooked bacon; stir vigorously until butter is completely melted and risotto is thick, smooth, and glossy, about 2 minutes. Add additional salt to taste, if desired.
Serve portions in shallow bowls, topping each serving evenly with reserved roasted squash mixture; garnish with additional thyme. Serve immediately.
thebrookcook 