Our Thanksgiving Day Menu 2011

Here is a list of the items we will be preparing for Thanksgiving. If you would like the recipes for any of these dishes (Each recipe comes with its own shopping list), please click the link and you will be taken to the appropriate page. If you have any questions on preparing any of the following recipes, please let me know in a comment.

Have a safe and Happy Thanksgiving!



I decided to make rolls this year...



White Dinner Rolls


Appetizers...



Cheesy Bread




You've got to have potatoes...



Whipped Potatoes




How about some gravy to go with those potatoes...

Lump-Free Thanksgiving Gravy



Yes, we are doing stuffing as well. I just sauté celery, onions and add the stuff from the box, so I don't have anything written-up on it.




...And still in his bag, the star of the show...



Thanksgiving Turkey




Now, for dessert...





Spiced Pumpkin Cheesecake



and finally...

Apple Pie with Crème Fraîche and Black Pepper


Happy Thanksgiving, everyone!!

Apple Pie with Creme Fraiche and Black Pepper Recipe

Here is the recipe for the second dessert we will be serving for Thanksgiving. Although not really a traditional pie for the Thanksgiving table, ever since I introduced this more than twelve years ago, Apple Pie with Crème Fraîche and Black Pepper has become a tradition. I found that making this pie a few days before the "Big Event", enhances the flavors (not to mention cuts-down on the last minute preparations).

This pie also makes a great gift. Prepare as shown, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the wonderful aroma of an apple pie baking is also a gift (boy, that sounds sappy, doesn't it?). Anyway, without any further ado, here's the recipe...


What you will need...

• Pie Crusts... 2


• Granny Smith Apples... 2 ½ lbs.


• Sugar... about _3/4 cup plus 1tsp.


• Fresh Lime Juice... 2 Tbsp


• Salt... Pinch


• Black Pepper... ¼ tsp. (freshly ground, if possible)


• Flour... 4 Tbsp


• Calvados or Brandy... ¼ Cup


• Crème Fraîche... ½ cup click here for recipe


• Milk... about 1 Tbsp

My Classic Apple Pie

Okay, I know it's strange posting the deserts first, but I like to make them a few days in advance. This way, they are not only done and out of the way, but it also allows the flavors to blend together longer. It may seem strange to use Crème Fraîche (a rich sour cream) and black pepper in an apple pie, but one taste of this pie and you may be hooked. Anyway, this is one of two pies that I make for Thanksgiving. I will share the pumpkin pie recipe tomorrow.


Apple Pie with Crème Fraîche and Black Pepper



What you will need:

Pie Crusts...2
Granny Smith Apples...2 ½lbs.
Sugar...about ¾ cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Salt...Pinch
Black Pepper...¼ tsp. (freshly ground, if possible)
Flour...4 Tbsp
Calvados or Brandy...¼ Cup
Crème Fraîche...½ cup click here for recipe
Milk...about 1 Tbsp


Putting it together...

• Preheat oven to 425⁰F


• Place 1 pie crust in pie pan


• Peel, core, and cut the apples into ¼ inch slices (you may also cut them into cubes, if you like; I've done it both ways


• Place them in a bowl and add ¾ cup of sugar, lime juice, salt, pepper, and flour


• Toss to coat the apples evenly


• Add the Calvados and the crème fraîche


• Toss to mix well


• Cover and let set at room temperature for 20 minutes


• Taste the mixture and add sugar if necessary


• Transfer mixture to the prepared pie pan and distribute evenly


• Brush the edge of the dough with milk and place the second crust on top and seal


• decoratively crimp the edge


• Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar


• Cut 3 vents in the top of the crust


• Place on a baking sheet and place in oven


• Bake for 15 minutes, then reduce heat to 375⁰F, and bake for an additional 55 minutes


• Crust should be crisp and apples tender when pierced with a knife


• Remove from oven and allow to cool 30 minutes

Recipe courtesy of Michael Kalanty of the California Culinary Academy

This is a pie I first made about 11 years ago and after that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.

Enjoy

Originally published as... Apple Pie with Crème Fraîche and Black Pepper

Apple Pie with Crème Fraîche and Black Pepper

What you will need:

Pie Crusts...2
Granny Smith Apples...2 _1/2 lbs.
Sugar...about _3/4 cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Salt...Pinch
Black Pepper..._1/4 tsp. (freshly ground, if possible)
Flour...4 Tbsp
Calvados or Brandy..._1/4 Cup
Crème Fraîche..._1/2 cup click here for recipe
Milk...about 1 Tbsp

• Preheat oven to 425⁰F


• Place 1 pie crust in pie pan


• Peel, core, and cut the apples into _1/4 inch slices (you may also cut them into cubes, if you like; I've done it both ways


• Place them in a bowl and add _3/4 cup of sugar, lime juice, salt, pepper, and flour


• Toss to coat the apples evenly


• Add the Calvados and the crème fraîche


• Toss to mix well


• Cover and let set at room temperature for 20 minutes


• Taste the mixture and add sugar if necessary


• Transfer mixture to the prepared pie pan and distribute evenly


• Brush the edge of the dough with milk and place the second crust on top and seal


• decoratively crimp the edge


• Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar


• Cut 3 vents in the top of the crust


• Place on a baking sheet and place in oven


• Bake for 15 minutes, then reduce heat to 375⁰F, and bake for an additional 55 minutes


• Crust should be crisp and apples tender when pierced with a knife


• Remove from oven and allow to cool 30 minutes

Recipe courtesy of Michael Kalanty of the California Culinary Academy

This is a pie I first made 9-10 years ago. After that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.

Enjoy

Next time... Spinach and Artichoke Casserole