Wednesday, November 3, 2010

3rd Anniversary, A Tart & A Giveaway! (Closed)

Today is Lick The Bowl Good's 3rd Anniversary! I remember the night I started this blog. I sat quietly for a long time at the desk in the office fooling around with colors and templates until I was satisfied with the outcome. The original color of this blog was blue-green, the way :-) I walked out of there as the proud owner of a baking blog. I thought my husband was going to think I was crazy, but he's been my greatest supporter and taste tester and he's encouraged me to do bigger and better things. I never thought I'd be doing this 3 years later, but I'm thrilled to be here to inspire and learn from you all.

Over the years I have made many desserts, but never had I made a chocolate cream pie. My husband loves a good chocolate cream pie and if it's ever on a diner menu, it later ends up in his belly. I can take it or leave it, because so many times it doesn't live up to my expectations- surprise, surprise! They're either not chocolaty enough, or the crust is bad or they're a weird texture. So when this recipe was made by the Tuesdays with Dorie group and everyone raved about it, I bookmarked it.

Though there are a few steps in this recipe, it came together pretty simply. The chocolate custard needs to be chilled properly so it can be made a day ahead of time to help speed up the assembly process. I made this cream tart with Callebaut chocolate and it was delicious. I didn't love the crust by itself, but it melded perfectly with the rich and creamy filling and fluffy whipped topping. Mr. H loved it and ate several pieces, which is a sign of a good recipe. I will definitely make this one again and again. And you can make it too in the tart pan I'm giving away below!

Chocolate Cream Tart

adapted from Dorie Greenspan

Printer Friendly Version

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup confectioners' sugar
  • 1/4 tsp salt
  • 9 Tbsp very cold (or frozen) unsalted butter, cut into pieces
  • 1 large egg yolk

For the filling:

  • 2 cups whole milk
  • 4 large egg yolks
  • 6 Tbsp sugar
  • 3 Tbsp cornstarch, sifted
  • 1/4 tsp salt
  • 7 oz. bittersweet chocolate, melted
  • 2 1/2 Tbsp unsalted butter, cut into pieces and at room temperature

For the topping:

  • 1/2 cup cold heavy cream
  • 1 1/2 Tbsp confectioners' sugar, sifted
  • 1/4 tsp pure vanilla extract
  • Chocolate shavings or curls for decoration, or cocoa powder for dusting

To make the shortbread crust: Put the flour, cocoa, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas.

Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses — about 10 seconds each — until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change — heads up.

Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough into the buttered 9.5" tart pan. Press evenly over the bottom and up the sides. Don’t be too heavy-handed — press the crust in so that the edges of the pieces cling to one another, but no so hard that the crust loses its crumbly texture. Freeze for at least 30 minutes, preferably longer, before baking.

To bake the crust: Center a rack in the oven and preheat the oven to 375° Fahrenheit. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.

Bake for another 8 minutes or so, or until it is firm and golden brown. Keep a close eye on the crust's progress — it can get too dark in a flash. Transfer the tart pan to a rack and cool the crust to room temperature before filling.

To make the filling: Bring the milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch and salt until well-blended and thick.

Whisking without stopping, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they don't curdle — then, still whisking, add the remainder of the milk in a steady stream.

Put the pan over medium heat and, whisk constantly (make sure to get in the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir the custard occasionally until it is fully chilled, about 20 minutes. (If it's more convenient, you can keep the custard, tightly covered, in the refrigerator for up to 3 days.)

To assemble the tart: Whisk the chocolate cream vigorously to loosen it and to bring back its velvety texture. Spoon the cream into the tart shell, stopping just short of the crust's rim (you may have some left over) — you want to leave room for the topping. Smooth the top and, if you are not serving the tart immediately, press a piece of plastic wrap against the cream and refrigerate the tart until needed (or up to 6 hours).

To make the topping: Working with a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks.

Spread the whipped cream over the tart and smooth it with a metal icing spatula or, if you prefer swirls, go for them. Serve the tart now or refrigerate it for up to 2 hours before serving. When you are ready to serve the tart, scatter chocolate shavings or curls over the top or, if you'd prefer, lightly dust the top with cocoa powder.

In honor of LTBG's 3rd Anniversary, I have a giveaway for you sponsored by CSN. Thanks CSN! Rather than giving away a coupon code, I wanted to give away something that I would love to have and use. And since the holidays are just around the corner, I've chosen a sampling of Le Creuset Stoneware in Cherry that will look fabulous on your Thanksgiving table.

  1. In order to enter this giveaway, you MUST leave a comment on this post telling me about your favorite Thanksgiving food memory.

  2. For a second entry, leave me the recipe of your favorite Thanksgiving dish or dessert in the comment section. Be sure to leave a separate comment if you do this.

  3. This giveaway is open to US residents only.

One winner will be chosen and revealed in one week on Wednesday, November 10th. Be sure to leave your name and email so I can contact you if you win. Good luck!

330 comments:

«Oldest   ‹Older   201 – 330 of 330
Am said...

One of my favorite Thanksgiving dishes is Spiced Apple Cider. I started making this in college for my family to enjoy before the big meal.
2 qt. apple cider
1/2 c. brown sugar
1 tsp. allspice
1 medium orange
16 whole cloves
2 cinnamon sticks
Pour cider into large kettle. Cut orange into thin slicees and plance in kettle with spices and sugar. Heat to boiling; simmer 15 minute. Strain and serve.

Rhiannon said...

My absolute favorite Thanksgiving memory was the year my family decided to do a "Martha" Thanksgiving. All recipes had to come from Martha Stewart. Of course everything that could go wrong did go wrong. But the best part was when the yams with marshmallows caught on fire not once, but twice before they made it to the table! We just scraped the topping off and ate it anyway!
ladyofbanesberiecross@yahoo.com

Anonymous said...

I just recently found your blog and love it!! My favorite Thanksgiving foods are the stuffing, hot or cold! And my mom's awesome Russian Cream Jello w/ a raspberry sauce drizzled over it. A favorite memory is when my Grandma would cook the meal and host a bunch of exchange students as well. So cool to hear all the accents and stories from them!

Anne lapps4him@epix.net

Elizabeth said...

My favorite Thanksgiving memory is the first one after my husband and I got married. We drove to Ohio so my husband could reconnect with his estranged father. My husband hadn't seen his father very much after his parents divorced when my husband was eight.

Anonymous said...

Congratulations and Happy Anniversary! Yours is truly my favorite food blog.

Favorite Thanksgiving Memory: The first Thanksgiving my husband and I hosted, we worked on the turkey together and I served Butternut Squash soup in little pumpkin bowls. We had the whole family over. It was wonderful.

Elizabeth said...

My favorite Thanksgiving dessert is Emeril's Chocolate Pecan Pie.

* 1 unbaked pie shell
* 1 1/2 cups pecans
* 1/2 cup semi-sweet chocolate chips
* 4 eggs, beaten
* 1/2 cup sugar
* 1/2 cup light brown sugar
* 1/4 cup Steen's 100 percent Pure Cane Syrup
* 1/4 cup corn syrup
* 1/2 teaspoon vanilla
* Pinch of salt
* 2 ounces melted semi-sweet chocolate
* 2 scoops vanilla bean ice cream
* 1 cup chocolate sauce, in squeeze bottle
* Fresh mint sprigs
* Shaker of powdered sugar

Directions

Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing.

Jen H said...

My Favorite Thanksgiving memory was 3 years ago. It was my daughters first Thanksgiving :) It was also the first Thanksgiving that I cooked! We had just moved a few states away from my family and it was our first alone as a small family. My daughter ate her first Puerto Rican family meal and she loved every bite. It was such a joy to watch our 10 month old join in on her first holiday celebration eating "big people" food :)


BakinSugar@aol.com

Jen H said...

One of my favorite Thanksgiving recipes is also the easiest. They really don't even require a recipe. You make as many as you want to eat or store for later.

It is a Puerto Rican staple called Tostones. (TOS TONE ehs) They are plantains cut into about 1" rounds (or on the bias if you like) and pan fried twice. The first fry is to just brown them on the outside, very lightly. After you have browned them all, take a pan (or any other flat heavy surface) and smash the rounds flat into disks. Then pan fry them again until deep golden and hot. Once they come out of the oil, lay them on paper towels to drain and hit them with salt while still hot. They are amazing and you can make tons ahead of time and freeze them. I do that all year round and eat them any time I have a craving :)

BakinSugar@aol.com

Hannah said...

My favorite Thanksgiving memory isn't on Thanksgiving at all. We have always gone to a family friend's house for Thanksgiving which meant we didn not see our family. My mom has started a tradition where we have a second Thanksgiving at our house on Friday, the day after Thanksgiving, so both sides of our family can celebrate together. It's something I look forward to each year.

Hannah said...

My favorite recipe is our stuffing recipe. There isn't an exact recipe I'm afraid but it goes sometihng like this:

Bake cornbread 1 day earlier, cut into cubes and let sit on the counter.

Saute onions and celery in at least a stick of butter. Salt and pepper generously.

Toast pecans.

Melt at least one stick of butter and drizzle over the cornbread.

Add the onions, celery, pecans, and cornbread to a bowl and add enough chicken stock to moisten. Add salt, pepper, and spices to your liking.

Place in the oven at 350 until the top is begining to brown.


I honestly look forward to this every year.

Tatiyana said...

Happy anniversary!!! I realized last night I missed my 1 year, whoops:)

My favorite Thanksgiving food memory is making sweet potato casserole. My dad would always be in charge of baking the sweet potatoes before I woke up and would make sure they were peeled and ready to go! The casserole is unique because there isn't any marshmallow fluff on top, I didn't even know there was supposed to be until just a few years ago!!! It will be a Thanksgiving memory (and eventually tradition when I have kids) to make sure the potatoes are good to go!

Beautiful tart and congrats again!!

Melanie said...

I have been wanting some Le Creuset bakeware AND a tart pan for forever!

My favorite Thanksgiving food memory was and always is making cornbread dressing with my grandmother - it's everyone's favorite part of Thanksgiving (besides the pies) and she has no recipe. Every year we just pretty much eye-ball ALL the ingredients, but somehow it always comes out perfect. It's really like magic and art combined! :)

Sherry G said...

Best memory? Probably each year cutting up loaves of bread into tiny cubes to be used for stuffing with my dad while watching the Macy's Day parade!

volley_chick23@msn.com

Melanie said...

One of my favorite recipes that my family always makes is for "Purple Salad" - it's basically a cool whip salad, but I've never met anyone who makes it exactly like we do...

Purple Salad
1 tub Cool Whip
1 can whole berry cranberry sauce
1 cup mini marshmallows
1/2-1 cup pecan chips
1/2-1 cup pineapple tidbits

Mix it all together, chill it, and eat!

Anonymous said...

Thanksgiving was my favorite holiday as a kid. I loved waking up to the smell of everything cooking and then watching the favorite. My favorite thing to eat was filling/stuffing.

Mel
mkjacquot@gmail.com

Anonymous said...

http://allrecipes.com//Recipe/bread-and-celery-stuffing/Detail.aspx

This is very similiar to my Mom's stuffing. I would add some saltine's soaked in milk and it would be perfect.

Mel
mkjacquot@gmail.com

Sherry G said...

Old Favorite Browned Butter Pecan Pie

1 ½ cups pecan halves
1 (4 oz) stick butter (regular or unsalted)
3 large eggs
1 cup sugar
1 cup dark corn syrup (or use ½ dark plus ½ light)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked pie shell – use homemade or refrigerated

Lay 1 cup of the pecan halves on a cookie sheet and bake at 400 for about 6-8 minutes or until toasted. Let cool, then chop so that you have 1 cup chopped toasted pecans and about a half cup of pecan halves (these will be the border).

Melt the butter in saucepan set over medium heat and cook it just until it starts to brown. Remove from heat and let it cool for about 10 minutes.

Whisk the eggs lightly in a large mixing bowl. Whisk in the sugar, corn syrup, vanilla and salt. Pour in the semi-cooled browned butter.

Put the chopped pecans in the unbaked pie shell and pour the filling over the top. Use the remaining 1/2 cup pecan halves to make a border. Bake at 400 for 10 minutes, then reduce heat to 325 degrees F. and bake for another 35-45 minutes** or until the sides are set but the center (about a 3 inch circle in the middle) is still jiggly. Remove from oven. Pie will set as it cools. Let it cool at room temperature for a few hours. Store in refrigerator until ready to serve. You can keep it at room temperature, but it won’t be as stiff.

Serve with vanilla ice cream and whipped cream!

Ms. K.I.M. said...

My favorite Thanksgiving memory is when my cousin left the turkey giblets in the cavity of the turkey...I know it sounds gross, but every year my other cousin loves to tease her about how she can't cook and then and brings us that incident to prove his point. We laugh about it every year!!

Ms. K.I.M. said...

My favorite holiday recipe is my grandmother's Ambrosia. I don't have an exact recipe for it, but it consist of the following items:

crushed pineapples, bananas, orange sections, shredded coconut and mini marshmallows and she always serves it will whipped topping ... it is the best!

Annette said...

My favorite food memory is my grandmother's ham she is the only one in our family that can make it right,

Annette said...

my favorite recipe is
Pretty Striped Jello
1 large package strawberry jello
disolve in 1 1/2 cups hot water.
add in frozen strawberries in juice
2 bananas mashed
1 can pineapple pieces
pour half into pretty bowl (I use a clear one)spread with a cup sour cream and then pour rest of jello mixture on top and let set. Wonderful

Andrew's Mom said...

Three years - congratulations! My favorite Thanksgiving food memory - having everyone at my house one year many years ago - that had no where to go - every office worker without family, friend without family - it was quite a group - but so warm and lovely and everyone loved the food and I remember my older son being a baby and banging the turkey with a wooden spoon!

Andrew's Mom said...

My favorite Thanksgiving recipe - (Famous Dave's) pecan pie:

1/3 cup melted butter
2/3 cup sugar
1 cup dark corn syrup
3 eggs
1 teaspoon vanilla
1/2 teaspoon Kosher salt
1/2 cup chopped pecans
1 cup whole pecans
1 (9") deep dish pie shell

Directions:

Blend melted butter, sugar, dark corn syrup, eggs, vanilla and kosher salt.

Blend well and add chopped pecans and whole pecans.

Pour mixture in frozen pie shell.

Put on cooking sheet.

Pre-heat oven 350-degrees. Cook 20-25 minutes, rotate and bake another 20-25 minutes.

Cool down and let pie set up.

Suziee said...

I always make pumpkin rolls for Thanksgiving. The first year I spent with my husband's family, my mother-in-law didn't get any. So they next year she asked for extra for her. She shared it with her Bunco friends. The next year they asked if I'd be bringing the pumpkin roll again, so she asked if I could make even more for her friends. And so on. We lost her a few years ago and my brother-in-law carries on the tradition of having Thanksgiving at his house. He asked if I could bring the pumpkin roll. When it came time to set it out, I went to look for it. Couldn't find it. I asked about it. He told me to forget about it - he hid it from everyone by putting it in the freezer. He said it was for his mom.

Jennifer Pemberton said...

My favorite Thanksgiving memory is of my uncle. I think this event was on Thanksgiving when I was about 13. My uncle had recently learned that it takes about 20 minutes for your brain to get the message from your stomach that you are full. He took this very seriously and set a stop-watch at the beginning of dinner and tried to "pack in" (his words) as much as he could in 20 minutes. He ate a lot of food in 20 minutes, but the poor guy spent the rest of the night in the bathroom.

Jennifer Pemberton said...

Here is one of my favorite Thanksgiving recipes (courtesy of Tyler Florence).

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, halved
1 tablespoon brown sugar
1 teaspoon ground cumin

Preheat the oven to 350 degrees F.

Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and cumin, and continue to cook for 2 minutes or until syrupy.

Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.

Meghan said...

My favorite Thanksgiving memory: Being about 7 or 8 and being coaxed into the basement by my older cousin. The basement is where the desserts were stored before the meal. We ate ALL of the whipped cream off of the desserts.

Jen said...

My favorite Thanksgiving memory is when I was a teenager and my mom was alive, she would always try to touch my with the turkey insides and I would always scream and try to run away. Also, watching the Rockettes on the Thanksgiving Day parade with her. Now every time I see them it makes me a bit teary, but in a good way. Thanks for such a fun blog!

A Feast for the Eyes said...

Whoa! Look at those comments piling up. I'm spending the weekend with you in San Francisco, so I get the Grand Prize. Good luck to the winners, though. As for this pie... you'd better bring me a slice on your flight over to San Francisco.
Foodbuzz Festival 2010, here we come!

snackpig said...

My favorite thanksgiving memory is when my only nephew was nearing 2 years old, and he decided to eat his dinner on my lap from my plate. he was quite adventurous, eating everything, until the cranberry sauce. one bite of the tart sauce caused him to spit violently onto the plate and run away from the table. it was really funny at the time, but now that i type it, it sounds kind of gross.

Danelle said...

First of all, this pie looks exactly like one that won first place at our church's pie baking contest. It was made by the oldest, most experienced baker there, and no one else even came close. I would have to say that my favorite thanksgiving memory is learning to make stuffing with my mom. No recipe, just the way she learned to do it from my grandmother.

Danelle said...

Here's a link to one of my favorite Thanksgiving recipes, because really, I love all the Thanksgiving dishes, but this one is a little different than most. Cranberry Waldorf Salad.

http://letsdishrecipes.blogspot.com/2009/11/cranberry-waldorf-salad.html

Donna said...

Carrots & turnips is a Thanksgiving memory. My mother only made them on Thanksgiving. As an adult I was surprised to find how easy it is to make them. I make them yearly to bring to my sister-in-laws. Everyone loves them.
Congrats on your blog!

Teresa M said...

My aunt is quite the pie baker and makes awesome pies for every holiday. I was invited to her house for Thanksgiving one year and proclaimed I had to have a Costco Pumpkin Pie and that "they were the best". She was somewhat insulted that I thought a $6 Costco pie could be better than her homemade pumpkin pie. We joked about it then, but she still brings it up every chance she gets!

Teresa M said...

Not a new recipe to nearly anyone, but GOTTA HAVE IT at Thanksgiving!

SWEET POTATO CASSEROLE

3 c mashed sweet potatoes or yams
1/4 c sugar
2 eggs
1 tsp vanilla
1/2 c butter
Beat together with mixer until smooth. Spread into a greased 9 x 13 pan.

Topping (sprinkle onto above)

1 c brown sugar
1 c broken walnuts or pecans
1/3 c. flour
1/3 c. butter

Bake 30 minutes at 350 degrees.

Lamchops said...

Always, always the complete miracle of finding somewhere to aquire Dixie-sweet pomagranites. As a child this was the most wonderful thing I could think os having on my plate. It was really a miracle since we did not have a pomagranite bush of our own & these little babies are like gold inour part of the earth. Somehow we always had that much desired Dixie salad each year-YUM! It is still my favorite thing to eat on Thanksgiving, besideds the Potatos, Oh & my sisters home-made cranberry sauce, ooh or the totally devilish Chocolate pie. Ok I really just like it all.

Lamchops said...

My version of Dixie salad:

3-4 Pomagranites (cleaned, cut & pounded out)
6-8 Apples (varied types; Fuji, Braeburn, Granny smith & antother sweet one.)

2 Pints Heavy Cream (Whipped well with about 2/3-1 Cup sugar to taste)

2 Cups Mini Marshmallow

*There are many versions of this salad that include a lot of totally un-needed items. But as a Pomegranite-salad-lover, this does it for me & my family.

oneordinaryday said...

Oh my gosh! You got a lot of comments on this, Monica. :) I love your new header - definitely perfect for November - very autumnal.

I keep wanting to make the kids a chocolate cream pie, but the tart is an awesome idea. And you liked Dorie's recipe, eh? I'll have to give it a second look in my book. I never did send it to the library. LOL

Claudia said...

Happy blogging anniversary! My favorite Thanksgiving food memory is making Chess pie. It is my favorite dessert that ONLY gets made at holidays :)

~Claudia (roxxycs@hotmail.com)

Anonymous said...

I enjoy all the food we make, But just a simple dessert called turtles bits is what I like
mini pretzels
Rollo Candies
pecans

place the pretezels on baking sheet
place rollo on top of each pretzel bake in oven at 350 for about 10 min just enough for t to get soft remove from oven then press the pecan on top of the pretzel

and Vola you have a Pecan turtel


Marci
rmwilliams224@hotmail.com

Claudia said...

Here is our family recipe for Chess Pie:
1 frozen pie crust
1 1/2 cup sugar
3 eggs, beaten
3/4 stick magarine, melted
1 tbs white vinegar
1 tsp vanilla
-Mix together and pour into frozen pie crust. Bake at 350F for 1 hour on a cookie shhet. Let cool and ENJOY!

~Claudia (roxxycs@hotmail.com)

Laura P said...

My favorite food memory is my mom's dressing-it was the best! After she passed away a few years ago, I inherited the job of making the dressing and those were some mighty big shoes to fill, but I think I've done okay. And I'm so ready to start making it for this year!

cledperez@hotmail.com

Laura P said...

One of my favorite Thanksgiving recipes is Pumpkin Pie (which rally is just the recipe off the back of the Libby's pumpkin can--but it's sooooo good!)

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

cledperez@hotmail.com

Nancy said...

We started making Artichoke Heart Bisque for Thanksgiving about 5yrs ago. Now it is family favorite!

Nancy said...

My favorite memory is getting together with my sil's family. All our kids laughing and giggling around a huge table...there is nothing better!

Nichole said...

My favorite Thanksgiving Food Memory is when my husband wanted to cook the turkey on his brand new Traeger BBQ. So, we prepared the turkey and put it on the grill for 1/2 a day- until it was cooked. Little did we know, the turkey leaked all of its juices on the bottom of the grill and got it all sticky/burned on! My husband was sad that his beautiful new BBQ was ruined! We laugh about it now- and he makes sure to cover the bottom with tin-foil! :)

Nichole said...

My favorite Thanksgiving Dish is:

CRANBERRY SALAD
1-12oz. Bag of Fresh Cranberries
1-16oz Bag of Mini Marshmallows
1 Pint Whipping Cream
1 ½ Cups Sugar
1 Cup Chopped Walnuts

Day 1: Rinse off Cranberries and sort out the bad ones. Grind up Cranberries in a food processor/blender until chopped up. In a small bowl combine chopped up Cranberries with Sugar. Place in fridge and let sit overnight.

Day 2: Pour the entire pint of Whipping Cream into a large bowl/mixer. Mix on med/high until stiff peaks form- (you want the whipping cream to be pretty firm).
(Also, I added 2 TB of powdered sugar and 1 tsp Vanilla to my Whipping Cream, so it’s sweeter).

Combine whipped whipping cream, cranberry mixture, marshmallows, and walnuts…stir well. You can eat right after it is put together, or you can let it sit in the fridge overnight.

*I hate to say it, but this recipe comes from my mother-in-law! :)

Anonymous said...

Hi Monica,

Happy Anniversary.

Anne from Toronto

Christina said...

I have lots of favorite Thanksgiving food memories because my mom is a great cook, but the funniest memories are that she is also known to forget about one of the dishes until after dinner. We've finished more than one Thanksgiving dinner only to have her remember at the end of it that the rolls were still warming in the oven! I must take after her because last week I made chicken with a yogurt sauce and was loading the dishwasher when I realized we'd eaten the entire meal with the yogurt sauce still in the fridge!
chrstn425 at yahoo dot com

Nonna Beach said...

Thanks for doing this giveaway !

Our 2nd Thanksgiving, we drove from Illinois to New York to have dinner and spend the long weekend at my Hubs parents house.

My Mother-in-law asked me to make the gravy for the mashed potatoes. She brought me a box of cornstarch to thicken it and it turned out perfect...except, I didn't taste it before it was served. She had stored the cornstarch near a box of moth balls so the gravy tasted just like them. Didn't know it until 2 people at the table had already tasted gravy on their mashed potatoes...we were both so embarrassed and ever since then, I taste everything as I cook !

Nonna Beach said...

Happy 3rd Anniversary Monica !

My friend Heather gave me this recipe and used sweet potatoes that she grew in her own garden !

Heather's Sweet Potatoes

3 1/2 lbs sweet potatoes, peeled and cubed
6 Tbs. butter
3 Tbs. frozen orange juice concentrate
Topping
2 Tbs. each of flour, brown sugar, butter
2/3 cup sweetened coconut

1. In large saucepan, simmer sweet potatoes in salted water until soft. Drain. Place in large bowl and whip with electric mixer, add butter, salt, and orange juice concentrate to pureed potatoes, and whip to combine. Put potatoes in baking dish.

2. To , bake: heat oven to 350 combine topping ingredients in small bowl, and mix together using fingers. Sprinkle topping over sweet potatoes and bake 45 minutes.

Martina's Moments said...

My favorite memory is spending Thanksgiving with our family at a cabin the mountains. We had wild turkey, hiked, and played games. It was our last Thanksgiving with my dad.

Martina's Moments said...

Favorite recipe: Broccoli and Cheese casserole.

Cook two large bags of broccoli and drain. Melt one pound velveeta cheese with 2 sticks butter. Crush two sleeves of Ritz crackers and mix into the cheese butter. Add broccoli. Put in buttered casserole dish. Add more crushed crackers drizzled with melted butter. Bake 350 for 30-40 minutes.

gina said...

that pie looks so good -- and I am not a chocolate person!

The Sugar Queen said...

I don't have just a /single/ Thanksgiving memory per se, but just the memories of /years-worth/ of Thanksgivings while my mother was still alive. Remembering her in charge of all the cooking, doling out tasks when we offered to help. My mother died almost 3 years ago and she is especially missed by us all, during the holidays.

The Sugar Queen said...

For many years, I would make Pumpkin Pie, a favorite of many in my family.

http://allrecipes.com//Recipe/libbys-famous-pumpkin-pie/Detail.aspx

* 1 (9 inch) unbaked deep dish pie crust
* 3/4 cup white sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
* 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Directions

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Anonymous said...

My favorite Thanksgiving memories always include helping prepare the meal. We make loads of cornbread dressing. Standing over a big mixing bowl, sleeves rolled up, mixing all the ingredients with my hands. Cornbread, chicken broth, onion, celery, sage. Such a heavenly aroma!

Taylor said...

My favorite Thanksgiving memory is when we went and visited my favorite Aunt in Kansas City and spent the whole day cooking, laughing, drinking wine, and finally eating our wonderful meal. It was such a fun day and I'm sad I won't be able to do it again this year.

Taylor said...

This butternut squash gratin with leeks, goat cheese, and hazelnuts is my soon-to-be favorite Thanksgiving dish...I made it a few weeks ago, and am definitely making it again for Thanksgiving...it's SO GOOD!!

http://greensnchocolate.blogspot.com/2010/10/butternut-squash-gratin-with-leeks-goat.html

Nicole said...

MY favorite Thanksgiving memory is that of my mother. She was a wonderful, wonderful,friend, wife and mother and passed away of Pancreatic Cancer in 2000.. by the way November is Pancreatic Cancer Awareness month! Anyways, she dressed up as a Pilgrim! She opened the door to let me an my husband a daughter in and she had a bonnet on and everything! She was so full of life... She also had us write what we were thankful for on a tablecloth, It was the best Thanksgiving and I will never forget her amazing spirit and her delicious cooking and baking. She inspires me everyday:)

Kerstin said...

Your chocolate cream pie is making me drool - it's one of my favorites too!

Awesome giveaway - my favorite Thanksgiving memory is eating pumpkin pie the next day for breakfast, which I still do every year :)

And, happy blogiversary!!

PJ Heavner said...

Oh my goodness. My favorite memory was actually a funny one. Every year we have a large family dinner, with all of the extended family. Most of the time everyone wants to pitch in and bring something they have made for the meal as well. This particular year, my mom thought she had told people certain things, but she was wrong. Eeeryone showed up with sweet potato pie, and green bean casserole, which is also what my mom made! We sure had a lot of the same thing, and every missed the mashed potatoes they were expecting!

mamadana said...

My favorite Thanksgiving food memory was helping my grandma with the croissants. She mostly took care of everything for dinner, but every year she would call me into the kitchen to roll the croissants. She would always tell me I made them the best, even though I knew they came from a can and I wasn't really doing much, it was something that made me feel special.

mamadana said...

My favorite dish would be my grandma's wild rice casserole. Unfortunately I don't have the exact measurements, but the ingredients are:
fresh wild rice
mushrooms
celery
onion
chicken broth
All baked together and so tasty!

Jennifer said...

My favorite Thanksgiving memory is when I was 11 and had Thanksgiving with my grandmother. She set the table as if the queen herself was coming to eat. It was so pretty! It made me feel very special knowing she did that just for us!

lbink said...

My favorite memory is getting to visit with family that we don't get to see that often. I love the steamy kitchen . . . then you open the door and chilly November air rushes in!! That's Thanksgiving. thanks for the giveaway, lbink13@yahoo.com

sharonjo said...

Congratulations on 3 years at Lick the Bowl Good!! I love to check in and see what's new here. You have fabulous recipes and wonderful photos--great combination.

My Thanksgiving food memory is kind of a funny one, though at the time I didn't think so. My mother-in-law had made a mince meat pie for Thanksgiving dinner. None of us had ever eaten one, or even seen one for that matter, so it was going to be kind of an eating adventure for us. Well, as we were clearing the table preparing to serve the pie, I spilled a whole jar of pickles right into the mince meat pie. I was mortified, but everyone just burst out laughing, including my dear mother-in-law. The mince meat pie went into the garbage without anyone getting a taste. Since none of us expected to like it much, I don't think anyone was too disappointed. To this day I haven't tasted mince meat pie!

sharonjo at gwtc dot net

Lisa said...

My favorite Thanksgiving food memory was when I was living in Brazil trying to make the pies for a Thanksgiving dinner. There was a thunderstorm and the power on the oven kept shutting off which affected the cooking time for the pies and delayed them even further. They came out a tiny bit burnt, but delicious nonetheless.

Lisa said...

My favorite Thanksgiving recipe is Tyler Florence's Parker House Rolls. They are fluffy and so easy to make. Here is the link to the recipe. http://sweet-as-sugar-cookies.blogspot.com/2010/02/tyler-florences-parker-house-rolls.html

Kristina @ spabettie said...

one of my favorite part of holidays is all of the appetizers and snack foods... one of my favorite recipes is Brie Stuffed Mushrooms - and it is so very easy! Brie + mushrooms + garlic = Bake !

http://spabettie.com/2010/07/13/stuffed-mushrooms/

sarahe said...

hmm...not sure about favorite thanksgiving food memory, but the funniest was a few years ago--my dad always smokes a few turkeys so we have plenty of leftovers and had piled a huge platter of meat and put it in the middle of their kitchen table. Well, somehow, within no more than 3 minutes, there golden retriever managed to lick the whole heaping plate of turkey clean!! there were quite a few angry people over the lack of leftovers...

sarahe said...

favorite hash brown casserole:

Hash Brown Casserole
adapted from Taste of the South magazine

1 bag southern style hash brown potatoes, thawed
1 stick melted butter
1 tub sour cream (i think 16 oz?)
1/2 block velveta cheese, cubed
approx 1 cup fiesta blend shredded cheese (i just grab a big handful and throw it in)
1 can cream of chicken soup
dash pepper
approx one sleeve ritz cracker crumbs, crushed.

Preheat oven to 350. Mix all ingredients but cracker crumbs in a large bowl until combined.
Spread into one greased 9x13" baking dish, or 2 8x8" baking dishes.
Sprinkle the top evenly with cracker crumbs (you can mix them or top them w/extra butter if you want. Bake for 45 min-1 hour or until bubbly and smelling good!

TheFlammfam said...

A favorite Thanksgiving food memory is my Dad's Pumpkin chiffon Pie. He's been making them since I was a little girl, and I love them. I can't even eat the real pumpkin pie because it just doesn't compare to my dad's pie. I need to get that recipe.

sara_van_gieson@hotmail.com

TheFlammfam said...

I have a new favorite recipe from this cooking club I'm in. It is a most delicious pumpkin ginger cheesecake. http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Marshmallow-Sour-Cream-Topping-and-Gingersnap-Crust-350478

This is such a yummy recipe!!!
sara_van_gieson@hotmail.com

Julie said...

Every year when I was growing up, we would choose a family that we thought may not be able to have Thanksgiving dinner and drop off bags of groceries with all the Thanksgiving Dinner necessities on their doorstep and run and hide in the bushes and watch their faces as they realized what was in the bags!

Julie said...

So many favorite Thanksgiving recipes, but I really love "My Favorite Bread Stuffing" (page 405) in the How to Cook Everything cookbook. YUMMY!!!

Teresa said...

Congratulations for bloggin for 3 years! My Dh loves anything that is creamy!

I love being an adult and making my favorite Thanksgiving meal for my family; Turkey Breast roasted in the slow cooker, sweet potatoes baked in the oven au'natural, recipe to follow, organic green beans au'dente, homemade cranberry sauce all made with love!

Always, Teresa

Teresa said...

Sweet Potatoes:

3-5 sweet potatoes (not yams)
4-8 T. butter
1/2-2/3 c. Grade A Organic Maple Syrup

Wash the outside of the Sweet Potatoes well. Do not puncture skin.
Bake Sweet Potatoes @ 375 degrees for 45-60 minutes on middle rack of oven.

Place butter in a sauce pan and melt, place to the side until the SP's are ready to mash.

Warm the Maple Syrup in a sauce pan just to take the cool edge off of it if it has been in the refrigerator.

Sweet Potatoes will bubble out of their skin when done baking. You will have a slight mess on the bottom of the oven, however the SP's bake much more evenly and are very easy to remove from the skin.
Remove the SP's from oven, hold with an oven mitt and cut in half with a knife, then peal the skin away from the inside. The SP will just pop into the metal or glass bowl, ready to mash.

Your choice to either beat with a hand mixer or a potato masher, add the melted butter and maple syrup a little at a time until completely mixed in.

Place the Sweet Potato mixture in a casserol dish, cover with foil and place in the oven on low until the remaining items for the meal are ready.

Enjoy! PS: My favorite way to make this is to roast the Sweet Potatoes in the hot coals of an open pit fire, when ready cut each Sp in half, add a mixture of butter and maple syrup to each half for each guest and have a shaker of cinnamon sugar ready for the guest to sprinkle on top if they would so choose. Enjoy the meal with family around the open fire!

Always, Teresa T.

Amanda McReynolds said...

My favorite Thanksgiving food memory is EVERY year my grandma would bring me a 2 pumpkin rolls. One to share with everyone and on just for me later. :)

Ingredients

* 1/4 cup powdered sugar (to
sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY'S® 100% Pure
Pumpkin
* 1 (8 ounce) package cream
cheese, softened
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or
margarine, softened
* 1 teaspoon vanilla extract
* 1/4 cup powdered sugar
(optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

I got this recipe from Libby's website. (http://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll/detail.aspx) It's pretty close to her's.

sherri said...

My favorite food memory: My mom's pumpkin bread recipe. It's not Thanksgiving if we don't have her extremely moist flavorful bread that she prepares in a bundt pan.

sherri said...

My favorite recipe: Is Pumpkin Creme Muffins. Perfect for breakfast or as a dessert. They are ADDICTING!

http://moderationrecipes.blogspot.com/2010/10/pumpkin-creme-muffins.html

Anonymous said...

My most favorite memorable moment was the fact that I always served brussels sprouts & carrots topped with buttered bread crumbs. My little niece couldn't remember the name brussels sprouts, so she would always call them 'the little green things'. She is a young woman in college now and we still refer to brussels sprouts as 'the little green things'. It is an endearing memory.

Anonymous said...

I believe my favorite Thanksgiving recipe is my Pecan Crusted Sweet Potatoes. We had dinner at Ruth's Chris steakhouse where I ordered the sweet potato casserole. I have been trying to duplicate it ever since - it is delicious. I think this is so close to the original recipe.

Ruth's Chris Steak House Sweet Potato Casserole

3 cups peeled, mashed cooked sweet potatoes (bake or boil them first)
1/3 cup half and half or cream
1/3 cup (or to taste) packed brown sugar
2 Tbs melted butter
1 tsp vanilla extract
1/2 tsp salt
2 egg whites lightly beaten

Combine these ingredients and stir well. Spoon into an 8 inch baking dish lightly coated with butter.

Combine the following with a pastry cutter until it resembles coarse meal:

1/4 cup packed brown sugar
1/4 cup flour
2 Tbs chilled butter

Stir in 1/3 cup toasted, chopped pecans and top the potatoes with it.
Bake at 350 degrees for 30 minutes - serves 6-8

mbc said...

Thanksgiving food memory? I'll share 2!

#1: Nana's amazing spaghetti on Thanksgiving. Weird, I know. I don't love ham and my mother feels the same way about turkey, so....we just took a non-traditional route and had spaghetti.

#2: Grandmom's Wild Rice Stuffing. It's delicious...mushrooms, wild rice, but I think my favorite part is the water chestnuts!

Funny how your great questions jog so many memories for me. I may have to turn it into my very own blog post!

p.s. What's YOURS?

teresa said...

hi! coming over from the sporadic cook, love your blog!

i LOVE stuffing, and i love the sandwiches i get the next day after thanksgiving, mmmm.

Ally said...

My favorite Thanksgiving memory was the year a coworker invited me to have Thanksgiving dinner with him and his family. His grandmother was the crumudgeony type: had a cig hanging precariously from her lips while stirring gravy and loudly asking my friend why I wasn't his girlfriend (as I stood a mere 3 feet away). The topper was when her cat somehow managed to jump on the kitchen counter and get his head stuck INSIDE the turkey. There was a lot of yowling, thrashing...and salami sandwiches that night.

Jennifer said...

I don't have a specific memory- but I love getting together every year with the extended family. We started a tradition that every person has to say one thing they are thankful for before we eat. I love it. Gets the holiday off to a good start. Then come the mashed potatoes and rolls... yum!! Thanks for the eating ideas.
s.jenmcdowell@gmail.com

Julz said...

My most memorable Turkey Day was the year my brother-in-law deep fried the 25 lb bird. When he measured the oil into the deep fryer, he demonstrated that he didn't understand the concept of displacement. As he attempted to place the large bird into the hot, boiling oil the oil spilled over the pot and nearly started a fire. The event caused a few tense moments and many laughs. Luckily the bird did get cooked and he learned a very important lesson about displacement

All Things Yummy said...

Oh My, what an awesome giveaway. My favorite Thanksgiving memory is the first time I cooked the entire meal as a newlywed. I had very little space in our teeny tiny apartment but I was determined and the kitchen table became my prep space. The meal was yummy and nobody got sick so I considered it a success.

Allie said...

I must first say Happy Anniversary to you! You should be so proud of yourself and all that you have accomplished in your three years of blogging. You are an incredible blogger, amazing baker, and beautiful person inside and out. It is a true treat when I sit down to read your posts!
Now as for the memory that remains the strongest over the course of all of my Thanksgivings (notice I didn't say favorite) was when I overdosed on the pink jello salad at the age of seven. I just loved that stuff and ate and ate and ate it until I vomitted pink jello vomit all over the kitchen floor. In case anyone was wondering, it looks the exact same when it comes up as it does going down ;) Needless to say, I now pass over the pink jello salad at the Thanksgiving table and grab a second helping of the yams instead :)

Allie said...

I love this pumpkin pudding cake! I have already made it twice this season :) http://www.eatatallies.com/2010/10/pumpkin-pudding-cake.html

ianikole said...

My favorite Thanksgiving food memory is eating my grandma's homemade chicken and noodles. I still live for those.

Jenny Olson said...

My favorite Thanksgiving memory is making "relish trays" each year to take with us to our Thanksgiving meal at grandpa and grandma's house. We always brought the relish tray and I always loved it! Maybe it was the dip that went along with the carrots and veggies and pickles! Either way, it was tradition and I always loved helping my mom put it together.

Rachel (rachescakes) said...

Monica- I can't believe you are up to 300 comments! I believe you have found your calling as a food blogger.

My favorite Thanksgiving memory is having LG. Although he wasn't born on Thanksgiving, we had to miss the Thanksgiving meal with M's family to go the hospital.

Lisa said...

Favorite Thanksgiving memory:
Two years ago we had my daughter's Baptism on the Saturday after Thanksgiving so we had ALL of my family in town for the whole weekend. It was great!

Shortcake said...

My favorite Thanksgiving memory: last year my sister got married on a beach in FL. I was nervous because I love baking and cooking with my family for Thanksgiving, but we all arrived in FL on Thanksgiving day and ate dinner at Mimi's Cafe. The food was wonderful and it was a very unique and memorable Thanksgiving for sure!

Lisa said...

I love this squash casserole and make it every year!!

SQUASH CASSEROLE

4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cup Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Sticks of Butter
8 ounces Cheddar cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped


Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.

Susan said...

I love Thanksgiving. My favorite memories are as a child - getting together with family. My grandmother would always make the dressing and I loved to taste it as she was making it. I also had an uncle that would munch on the relish tray with me - throughout the day. Every time I ate an olive, I had to give him one. I just love the special time when family comes together.

Susan www.ugogrrl.com

Susan said...

I have SOOO many favorite family recipes. I am from TEXAS and we typically eat the exact same meal Thanksgiving and Christmas. One of my favorites is my mom's pecan pie. I have a lot of pecan pie in my day and this is the best!

Peggy’s Pecan Pie

Pillsbury pie crust or homemade
½ cup of light Karo Syrup
½ cup of dark Karo Syrup
3 eggs – slightly beaten
1 cup sugar
1 tsp vanilla
¼ tsp cinnamon
1/8 tsp. nutmeg
1/3 stick butter
1 ½ - 2 cups of chopped pecans

Let pie crust get to room temperature and put in pie pan and seal edges. In a small bowl – beat 3 eggs with the sugar. Add nutmeg, cinnamon and vanilla. In a medium saucepan, heat the Karo syrups on medium high to high watching carefully – will develop a glaze on top. Remove from heat and add butter to melt. Add Karo mixture to egg mixture. Add chopped pecans. Pour into pie crust and bake @ 300 for about an hour – til middle is firm.

Enjoy with fresh whipping cream!

Mary said...

Favorite food memory of Thanksgiving? It would have to be when we cooked Thanksgiving dinner outside in Dutch ovens - campfire and all. I'd argue that it was the best meal of my life... burnt offerings and all!

Mary
needles (at) fidnet (dot) com

Mary said...

Favorite recipe? See below for the BEST apple pie!

Mary
needles (at) fidnet (dot) com


Classic Apple Pie

ISSUE 47, page 49 Cuisine at Home

Makes 1 9" pie; Total time: 1 3/4 hours + cooling

For the dough Combine:
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 t. table salt
Blend in:
8 oz. (2 sticks) unsalted butter, cubed
Stir in:
1/4-1/3 cup ice water

For the filling--
Toss together:
4 Granny Smith apples, peeled, cored, sliced 1/2" thick
4 Braeburn apples--same preparation
1 cup sugar
1/2 cup all-purpose flour
1 T. dark rum, optional
1 t. ground cinnamon
1/2 t. kosher salt
Pinch ground nutmeg

To assemble--
Brush on pie; sprinkle with:
Half and half
Sugar

Combine flour, sugar and salt for the dough in a large bowl.
Blend in butter with a pastry blender or 2 knives until pea size.
Stir in water until dough adheres to itself but isn't sticky. Portion dough, wrap in plastic, and chill 30 minutes (may be made up to a day ahead).
Preheat oven to 450 degrees with rack in the lower third.
Toss filling ingredients together in a large bowl and set aside.
Roll out the small dough disc on a floured surface to about 12" across and 1/4" thick; transfer to a 9" glass pie plate. Fill with apple filling, drizzling any juices over the fruit. Roll out the other dough disc to about 14" across. Transfer to the pie, crimp edges, and cut steam vents on top.
Brush top with half and half, then sprinkle with sugar. Place pie on a baking sheet and bake in the lower portion of the oven for 25 minutes. Reduce temperature to 350 degrees and bake until crust is brown on the bottom and juices are bubbly and thick, about 40 minutes more. Cool completely on a rack before serving.

Anonymous said...

congrats on your anniversary.

no favorite food memories - it was always more about the people for me - and that is even more true since becoming vegetarian almost 20 yrs ago & not being able to eat most of the dishes currently on the table.

jacquieastemborski AT comcast DOT net

Anonymous said...

My favorite food memory is my grandma's dressing. It makes the holiday. It's perfect in every way.
Brenda N.

Anonymous said...

Holiday Corn Bake is something we have at Thanksgiving. It's super simple and I've seen many recipes floating around in cookbooks by other names. If I had read the recipe I probably would never have tried it, but my sister is great about trying new things. She found this one in an old Minnesota department store cookbook. Our family is hooked on this simple, satisfying dish.

saute 1 chopped onion and 1/2 green or red pepper in 1 stick butter. In a greased casserole dish, mix the above with the following: 1 can corn-undrained, 1 can cream style corn-undrained, 1 box Jiffy corn muffin mix, 3 eggs. Top mixture with dollops of 1/2 cup sour cream and 1 cup grated cheddar cheese. Bake at 325 for 45-55 minutes until set. Cover dish if browning before set.

I know. It sounds blah-zay. But it's really, really good.

Brenda N.

jjnhubbs said...

Congrats on your anniversary! I just love visiting your site!

This is going to sound odd, but my favorite memory was the year that our oven went out! I was 17 or 18 and still living at home - mom put the turkey in the oven and realized a few hours later that the house didn't smell like turkey...oops. She went over to our neighbors, who happened to be going elsewhere for their big meal so we used their oven and shuttled items back and forth! We've laughed about it every year since then!

ScooterLaw said...

The first year I was married, we held Thanksgiving at my house. I was so excited to make a turkey for my in-laws. I bought what I swore was a fresh, not frozen turkey, stuffed it, and put it in the oven.

Hours later, when the turkey still wasn't cooked, I realized it was still frozen!! Only the outer portions of the turkey cooked. My in-laws were very gracious and took tiny portions of turkey so that everyone could have a bite. Thank goodness we had a lot of sides!

JennE said...

I was probably 10 years old or so, helping Mom by putting away the Thanksgiving leftovers while she was doing dishes. I remember this "beautiful" brown and olive green serving bowl (quite 70's and gawdy actually.) The bowl seemed so huge to me... halfway full of priceless stuffing that needed to go in the fridge. I tried to juggle the bowl and open the fridge door at the same time, and dropped it on the floor! The bowl broke into many pieces (and ruined the leftover stuffing!) I looked at my Mom with tears in my eyes, worried she would be mad, but she just said in a quiet voice only we could hear... "don't worry, that's the best way for me to get new dishes." How understanding and meaningful she was that day.

Reeni said...

I came over to say hi from The Sporadic Cook - congratulations on three years of blogging! Have another great year! Your pie looks incredibly delicious!

Roger & Bonnie said...

My favorite Thanksgiving memory would have to be the year my mother and I thought it would be fun to try out a new recipe, one for "cranberry orange bread"... it sounded very "thanksgiving-y" to us and we love to make quick breads. it smelled delicious, we had a wonderful time together baking (we love that :)!) so we sliced it up warm and took big bites! it was the most tart, SOUR thing we had ever eaten!!! and the most unexpected! lol that is one of the greatest memories for me!

Roger & Bonnie said...

here are two recipes that we have EVERY Thanksgiving and Christmas at our home, they are staples of my mother and are always a sure fire tasty hit!!!

Mom's cheeseball

8oz package cream cheese
10oz package longhorn colby cheese, shredded
chopped olives
small package corned beef, chopped
garlic salt
worchestershire sauce
chopped pecans

mix cheese, olives, corned beef, garlic and worchestershire together and form into a ball. roll in pecans.






Kathy's scalloped potatoes

8-10 potatoes, cleaned and sliced thin
1/2-1 lb white american cheese, sliced
about 1 cup milk
3/4 a stick of butter
3/4 cup all-purpose flour
salt and pepper to taste

In a casserole dish butter bottom and sides lightly. in layers add potatoes, cheese, dot with butter, sprinkle with flour salt and pepper. continue layers until potatoes are all used. pour milk over mixture. bake at 400-450 for 45 mins, or until bubbly and brown on top.


my name is Bonnie and my email is bonniekrebbs@rocketmail.com
thanks for the opportunity!! :)

Elise said...

The most recent, and memorable Thanksgiving memory I currently have is from last year. I was having Thanksgiving with my boyfriends' family. And his father loved my sweet potato casserole so much, but that he ate firsts and seconds, then had it with dessert...and then had it again for breakfast and lunch.

It was flattering but totally ridiculous. I mean I love sweet potato casserole, but wow. That was intense.

Lee said...

One Thanksgiving particularly memorable was my first one as a married woman. Our phone service was out and we had to walk down the street to a pay phone (remember those?) to call our families.

Lalycairn said...

Hey congratulations on three years!! I must have started reading LTBG right about the time you started your blog. :)

I think my favorite Thanksgiving memory is last year. My girls pitched in right along side me and we made all of our families favorite Thanksgiving dishes together. Thanksgiving has long been my favorite of the "feast days" so having them take part in it that way meant a lot to me.

Lalycairn (at) gmail.com

Anonymous said...

My favorite Thanksgiving memory is the first one I spent with my husband (then fiance) and both of our families. I was extremely nervous because our families are so different but something about the fall season and just the spirit of thanksgiving really brought all of us together. All of us stayed at one table and had a great conversation around great food. I will forever remember that Thanksgiving!

Anonymous said...

My favorite recipe - albeit not my own - is the Pioneer Woman's Mac & Cheese. Delicious and creamy!

cvdnurse said...

My favorite Thanksgiving memory isn't abut the smells (though they were incredible) or the tastes (delicious), but this ornage jello salad my mother made every Thanksgiving. We ate it like dessert with cool whip. It wasn't until she passed away that I found out she put grated carrots in it!
Susan in NC
susie.galasso@gmail.com

Astrid said...

My favorite thanksgiving memories are the few that I spend with my parents. They don't do a big thanksgiving. Actually, they are content to go to a restaurant or even Chinese food for the holida! But one year we went up to New York to visit my grandfather's family. I remember my dad and I spending the whole time playing with the cat.

Melissa said...

My favorite Thanksgiving memory is making the dressing. My mother started teaching me when I was young and made it for my family since I was 13. It's one thing that still connects me even though she is gone.

Lalycairn said...

Here is one of our vegie dishes for Thanksgiving day.

Creamed Spinach

* 2 T. olive oil
* 4 cloves garlic, minced
* 2 lb. baby spinach leaves,
* 4 oz. cream cheese
* 1/3 c. grated Parmesan cheese
* 1/4 t. ground nutmeg
* 1/2 t. black pepper
* 1 t. salt
* 1/4 c. milk, as needed

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 2 minutes. Add the spinach and cook until completely wilted, stirring often.

2. Add the cream cheese, Parmesan cheese and seasonings. Stir and cook until cheeses are completely melted. Thin to desired consistency with milk, a few splashes at a time.

3. Serve immediately.

Lalycairn (@) gmail.com

Sara said...

My favorite Thanksgiving memory was actually two years ago. My husband and I were in our first house and we hosted both of our families for Thanksgiving. I took on the task of the turkey and I have not been prouder. It looked and tasted perfect on my first try. I even took a picture with my beautiful bird!

Sara said...

I love these cheddar mashed potatoes!
8 medium potatoes, peeled and cubed or I use two bags of Steam and Mash frozen potatoes
1/2 cup sour cream
1/3 cup butter or margarine, softened
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
1 teaspoon minced chives
Directions
1.Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy.
2.Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted.

Delish!

Denise said...

My favorite Thanksgiving was the one spent with my Mother before her passing. A beautiful day and a beautiful meal. Those memories are precious.

Denise said...

I have been making a Congealed Cranberry Salad for over twenty years during the holidays and my family never can get enough of it. I present it in a crystal bowl for a beautiful presentation. I'd be in huge trouble if I stopped making this dish.

Congealed Cranberry Salad

1-16oz can whole cranberry sauce
1- 20oz can crushed pineapple
2-3oz raspberry gelatin
8oz cream cheese, softened
1 cup sour cream
1/2 cup sugar
1/2 cup chopped pecans

Drain cranberry sauce and pineapple, reserving juices. Add enough water to reserved juices to measure 2 cups. Bring to a boil in medium saucepan; remove from heat. Stir in gelatin until dissolved. Let stand until cool. Add pineapple and cranberry sauce; mix well. Spoon into dish. Chill until firm. combine cream cheese, sour cream, sugar and pecans in bowl; mix well. Spread over congealed layer. Chill until serving time. Yields:10 servings.

Cal382;Protein 5g; Carbohydrates 57g; Fiber 2g; T Fat 17 g; 38% calories from fat; Cholesterol 35 mg; Sodium 147 mg.

Allie said...

So I thought I commented but I went to look back and didn't see it so maybe I didn't?! Either way, I just wanted to say that it was so nice meeting you. You were so much fun to talk to! I hope you enjoyed the rest of your time with your hubby. Can't wait to keep reading your amazing site!

Anonymous said...

That tart looks wonderful! I could hardley concentrate on reading with the delicous photos.

Hope whoever wins enjoys their prizes! and Congrats!

Regina said...

My favorite Thanksgiving food memory is taking over biscuit making when I was 12. They were a hit! One of my first baking successes!
rgelhaus@hotmail.com

Regina said...

One of my favorites, pumpkin cake!

3c cake flour, sifted
2t baking powder
1 ½ t cinnamon
1t baking soda
1t ginger
½ t salt
¼ t allspice
1/8 t cloves
2c sugar
1c vegetable oil
4 eggs
1 (15oz) can pumpkin
1t vanilla

Preheat to 350°F. Sift together flour, baking powder, baking soda, salt, and spices. Using electric mixer, beat sugar and oil in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Add pumpkin and vanilla; beat until blended. Gradually add dry ingredients; beat just until incorporated. Divide batter between prepared pans; smooth top with spatula.
Bake cakes until tester inserted into center comes out clean, about 30 minutes (If using for cupcakes, about 15 minutes). Cool completely in pans on racks. Run small knife around cakes to loosen. Turn cakes out onto racks.

rgelhaus@hotmail.com

The Daily Smash said...

Looks good love your blog. Everything looks so yummy
Check out my food blog at http://thedailysmash101.blogspot.com

Judy said...

My favorite Thanksgiving memory is of my father laboriously chopping vegetables into tiny pieces for his fabulous German filling.

ShelbyG said...

My favorite Thanksgiving food memory is helping my grandmother make her Gingerbread Cake. We don't have a lot of Pumpkin Pie likers, so we go with the non-traditional option! It's a fun time to be with her in the kitchen and learn from the master!

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