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Based on the answers to the survey, this is what I am going with. I hope that there is something here you think is worth trying! I am doing some Thanksgiving sides, and dishes that aren't typical Thanksgiving sides, and one drink that my kids love to have on Thanksgiving, but is great any time of the year. I'm including 6 recipes! Two of them are pies, you can never have too many pies, and hopefully one of them will appeal to you. Have a great November, everyone!
With the allrecipes.com recipes, be sure to check the reviews. Sort by most helpful. The stuffing can be made as a dressing as well on the side.
Slush
Awesome Sausage, Apple, and Cranberry Stuffing -I always leave out the liver in this one.
Broccoli Risotto Torte
Mushroom Pork Marsala
Fresh Pear Pie
Irresistable Pecan Pie
Slush
Juice of 2 oranges
Juice of 2 lemons
½ can (large) pineapple juice
2 cups sugar
3½ cups water
Lemon-lime soda (Sprite, etc.)
Frozen berries (raspberries and/or strawberries) *optional
Alcohol of choice *optional
1. In large bowl, combine juices and water. Dissolve in sugar and stir.
2. Pour in berries.
3. Ladle mixture into 1-gallon plastic bags. Make sure they are closed completely, and place flat in the freezer.
4. Once frozen and ready to serve, place frozen mixture into bowl, and pour lemon-lime soda over the top. Break up the frozen juice with whatever you have available (potato mashers work well). Adjust soda amount to correct consistency. Serve.
When served, you can add your favorite vodka or rum for a yummy, fruity cocktail. I like coconut rum or mandarin orange vodka.
Broccoli Risotto Torte
8 oz broccoli florets, cut into very small florets
1 onion chopped
2 cloves garlic, chopped
1 lg yellow bell pepper, chopped
2 tbsp olive oil
1/4 c butter
1-1/4 c arborio rice
1/2 c dry white wine
4-1/2 c vegetable or chicken stock
salt and pepper
1/2 c parmesan cheese
4 eggs separated
oil, for greasing
1. Blanch broccoli for 3 minutes, drain and reserve.
2. In a large saucepan, gently saute the onion, garlic and pepper in the oil and butter for 5 minutes, until soft.
3. Stir in the rice, cook for a minute, then add the wine. Cook, stirring, until the liquid is absorbed.
4. Add the stock, season well, bring to a boil, then lower to a simmer. Cook for 20 minutes, stirring occasionally, until the liquid is absorbed.
5. Grease a deep 10" round cake pan and cover bottom with parchment paper. Preheat the oven to 350.
6. Stir the cheese to the risotto and allow to cool for 5-10 minutes. Then add the egg yolks.
7. Whip the egg whites until they form soft peaks. Gently fold into the rice mixture. Turn into the prepared pan and bake for 1 hour, until risen, golden brown and slightly wobbly in the center.
8. Allow the torte to cool in the pan. Run a knife around the edge of the pan and shake out onto a serving plate. Garnish with tomato slices and parsley.
Notes: I often sub corn for the yellow pepper. I often make a batch and a half and bake in a 9x13 pan.
It is light and airy like a souffle, but without the trouble.
*This recipe is courtesy of HouseofWool*
Mushroom Pork Marsala
4 4 ounce center-cut pork loin chops -- (4 to 6)
salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup shallots -- minced
1 tablespoon minced garlic
8 cups assorted mushrooms
1/2 cup dry marsala -- to deglaze
1/4 cup chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh sage
6 tablespoons cold unsalted butter
salt and freshly ground black pepper -- to taste
2 tablespoons chopped fresh parsley -- for garnish
2 slices prosciutto -- frizzles (see note)
Dredge seasoned chops in flour. Saute pork in oil over medium-high heat for 5 minutes; flip and saute 5 more minutes. Remove from pan and keep warm.
Melt butter in the same pan. Stir in shallots and garlic, and saute 2 minutes; add mushrooms and saute 8 minutes, or until they release their water and brown.
Deglaze pan with marsala. Add broth, lemon juice, and sage; bring to a boil, and reduce until almost evaporated. Remove from heat and whisk in butter until melted. Season with salt and pepper, return the chops to the pan to reheat and coat with sauce.
Garnish with parsley and prosciutto.
Source:
"Weeknight Menus, Cuisine At Home"
With the allrecipes.com recipes, be sure to check the reviews. Sort by most helpful. The stuffing can be made as a dressing as well on the side.
Slush
Awesome Sausage, Apple, and Cranberry Stuffing -I always leave out the liver in this one.
Broccoli Risotto Torte
Mushroom Pork Marsala
Fresh Pear Pie
Irresistable Pecan Pie
Slush
Juice of 2 oranges
Juice of 2 lemons
½ can (large) pineapple juice
2 cups sugar
3½ cups water
Lemon-lime soda (Sprite, etc.)
Frozen berries (raspberries and/or strawberries) *optional
Alcohol of choice *optional
1. In large bowl, combine juices and water. Dissolve in sugar and stir.
2. Pour in berries.
3. Ladle mixture into 1-gallon plastic bags. Make sure they are closed completely, and place flat in the freezer.
4. Once frozen and ready to serve, place frozen mixture into bowl, and pour lemon-lime soda over the top. Break up the frozen juice with whatever you have available (potato mashers work well). Adjust soda amount to correct consistency. Serve.
When served, you can add your favorite vodka or rum for a yummy, fruity cocktail. I like coconut rum or mandarin orange vodka.
Broccoli Risotto Torte
8 oz broccoli florets, cut into very small florets
1 onion chopped
2 cloves garlic, chopped
1 lg yellow bell pepper, chopped
2 tbsp olive oil
1/4 c butter
1-1/4 c arborio rice
1/2 c dry white wine
4-1/2 c vegetable or chicken stock
salt and pepper
1/2 c parmesan cheese
4 eggs separated
oil, for greasing
1. Blanch broccoli for 3 minutes, drain and reserve.
2. In a large saucepan, gently saute the onion, garlic and pepper in the oil and butter for 5 minutes, until soft.
3. Stir in the rice, cook for a minute, then add the wine. Cook, stirring, until the liquid is absorbed.
4. Add the stock, season well, bring to a boil, then lower to a simmer. Cook for 20 minutes, stirring occasionally, until the liquid is absorbed.
5. Grease a deep 10" round cake pan and cover bottom with parchment paper. Preheat the oven to 350.
6. Stir the cheese to the risotto and allow to cool for 5-10 minutes. Then add the egg yolks.
7. Whip the egg whites until they form soft peaks. Gently fold into the rice mixture. Turn into the prepared pan and bake for 1 hour, until risen, golden brown and slightly wobbly in the center.
8. Allow the torte to cool in the pan. Run a knife around the edge of the pan and shake out onto a serving plate. Garnish with tomato slices and parsley.
Notes: I often sub corn for the yellow pepper. I often make a batch and a half and bake in a 9x13 pan.
It is light and airy like a souffle, but without the trouble.
*This recipe is courtesy of HouseofWool*
Mushroom Pork Marsala
4 4 ounce center-cut pork loin chops -- (4 to 6)
salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup shallots -- minced
1 tablespoon minced garlic
8 cups assorted mushrooms
1/2 cup dry marsala -- to deglaze
1/4 cup chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh sage
6 tablespoons cold unsalted butter
salt and freshly ground black pepper -- to taste
2 tablespoons chopped fresh parsley -- for garnish
2 slices prosciutto -- frizzles (see note)
Dredge seasoned chops in flour. Saute pork in oil over medium-high heat for 5 minutes; flip and saute 5 more minutes. Remove from pan and keep warm.
Melt butter in the same pan. Stir in shallots and garlic, and saute 2 minutes; add mushrooms and saute 8 minutes, or until they release their water and brown.
Deglaze pan with marsala. Add broth, lemon juice, and sage; bring to a boil, and reduce until almost evaporated. Remove from heat and whisk in butter until melted. Season with salt and pepper, return the chops to the pan to reheat and coat with sauce.
Garnish with parsley and prosciutto.
Source:
"Weeknight Menus, Cuisine At Home"
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