Whoops!? Need a Last-Minute Thanksgiving Recipe? Easy & Elegant Dishes from Seasons Around the Table
Whether you're planning to host or looking for a dish to bring to the Thanksgiving feast, here are two easy recipes that fit the bill
It’s no secret that Thanksgiving is my favorite holiday. I love the scent of apple pie baking in the oven and cranberry sauce simmering on the stove. My counters overflow with sweet potatoes, apples, pears, and every available cooking surface is sautéing, baking, or roasting. I’ve hosted many types of Thanksgiving dinner, from a small family-of-five supper, to seatings for 16 adults (and an equal swarm of accompanying children buzzing about!).
What are my perennials? What two recipes are ALWAYS on my table? What are the easiest, most flavorful, and most importantly, dependable, dishes in my thanksgiving arsenal, and so delicious that I’ve included them in my new cookbook, Seasons Around the Table, along with over 100 other tasty dishes and original tablescapes too?
What I’m Serving This Year
Before we get to two of my favorite recipes, I wanted to share my traditional Thanksgiving menu that make up the nucleus of my table. Is variety the spice of life? (credit; Poet William Cowper, 1731-1800. Yes, I looked it up)! Well, those words may be very true on any other occasion, but Thanksgiving is my cornerstone holiday, and very serious business in my house! Flavors have to be fresh. Cooking times noted. What’s lovely is that every dish on this menu is easy to prepare (in advance, no less). I’ve included the main parts of this menu in my book too, for easy reference. ;)
Sweet, savory, crunchy, and creamy: Playing with flavors and textures is the name of the game. Tell me in the comments, what do you usually serve on Thanksgiving?
Two Classic Thanksgiving Recipes with a Twist!
Get ready to save this newsletter! Here are my recipes for two quintessential New England inspired Thanksgiving dishes that are perfect at home or to bring to your host. Simple to prepare, but bursting with autumn flavors, my New England Style Cranberry Sauce with Maple & Orange and Apple and Pear Crumble, will make the dinner one to remember!
Happy Thanksgiving
Thankful for your readership and support!
New England Style Cranberry Sauce with Orange and Maple Syrup
Whole cranberries are simmered until jammy in a combination of orange juice, cinnamon, and pure maple syrup. Sweet, tart, and bright red, this classic side dish will knock your socks off!
Makes 2 cups
Ingredients
12 ounces whole fresh cranberries, or 1 package
3/4 cup real Vermont Maple Syrup
1/2 cup water
1/2 cup orange juice, freshly squeezed or store bought
1 cinnamon stick
Instructions
Take the cranberries and place into a large sieve. Pick out any berries that look damaged (black spots, mushy, or really white). Wash and drain.
Pour the cranberries into a medium-large pot. Add the maple syrup, water, and orange juice. Stir to combine. Place the cinnamon stick in the center.
Heat the berries on medium-high heat, until the mixture reaches a boil. Once at a boil, lower the heat to medium-low and simmer for 10-12 minutes, or until syrupy and richly red. You will hear the cranberries "pop" as they cook!
After 10-12 minutes, remove the pot from the heat and allow to cool to room temperature. Store in a covered container in the fridge.
Serve at room temperature or slightly warmed.
Apple & Pear Crumble
Sweet and buttery, this apple & pear crumble has all of the same flavors as Mom’s old fashioned apple pie… but 1/4 of the work!
Serves 10-12
Ingredients
4 large honeycrisp apples (about 800 g)
2 large Bartlett pears (about 500 g), washed
1 teaspoon (4.8 g) vanilla extract
¼ teaspoon (0.75 g) kosher salt
2 teaspoons (5 g) cornstarch
1 cup (128 g) all-purpose flour
1 cup (200 g) sugar
½ teaspoon (1.3 g) ground cinnamon
½ cup (115 g) cold butter, cubed
optional: vanilla ice cream or whipped cream for serving
Instructions
1. Preheat the oven to 350°F and butter a 9-by-13-inch
(23 × 33 cm) baking dish.
2. Peel and core your apples. Cut into quarters and then slice
thinly (⅛ inch, or 25 cm). Add them to a large mixing bowl.
3. Next, cut the pear from the core in quarters, leaving the
skin on. Slice into ⅛-inch (25 cm) slices. Add to the bowl
of apples.
4. Sprinkle the apples and pears with the salt, vanilla, and
cornstarch. Gently mix and set aside.
5. In another large mixing bowl, add the flour, sugar, and
cinnamon. Mix quickly with a fork.
6. Add the butter, and—using your hands—incorporate the
butter into the dry mix. “Squish” the butter in, using the
heat from your hands to melt it slightly.
7. When the butter starts to clump with the flour, begin to
crumble up the clumps. The end result should look like a
mix of sandy dough, with a few larger chunks.
8. Add the sliced apples and pears to the prepared baking dish.
Spread the fruit out to even thickness.
9. Spread the “sandy” crumble mixture all over the fruit.
10. Bake 40–50 minutes on the middle rack, until golden and
slightly bubbly.
11. Let cool for at least 15 minutes before serving.
