Gobble Gobble! I saw something like this on Pinterest and decided to try it out for myself, I think it needs work but can be perfected by Thanksgiving.
This dish is delicious and decadent. The perfect side dish for Thanksgiving or any special dinner. They bake in a rich butter sauce so they absorb all of the flavor with none of the fluff of the traditional Sweet Potato and marshmallow casserole. Try this as an elegant alternative this year.
Baked Maple Mascarpone Sweet Potatoes
3 large sweet potatoes peeled and sliced in 1/4 ” rounds
4 T butter
8 0z mascarpone cheese
1 t chopped rosemary
2 T maple syrup
1/2 c milk.
Preheat the oven to 350. Arrange sweet potato slices in layers in an oven proof dish ( I used a 8×8)
In a sauce pan melt butter and mascarpone cheese together over medium heat. Add maple syrup, milk and rosemary and stir to combine.
Pour mixture over potatoes and cover with foil. Bake for 45 minutes or until potatoes are tender. Serve on the plate with a spoonful of the butter sauce from pan over the top.
Here is an easy drink for the holidays and one of my families favorites. Perfect for Thanksgiving, Christmas, or any time in between.
Cranberry Ginger Royale ( for each glass)
2 T cranberry juice
1t ginger liquor ( I used Stirrings)
Champagne ( or any sparkling white wine)
Fresh cranberries or a sprig of fresh rosemary for garnish if desired .
Add cranberry juice and ginger liquor to a champagne flute and top off with Champagne. Garnish as desired.
We recently traveled to Asheville, North Carolina for a weekend brewery crawl. The craft beer there is abundant and fantastic. What I also found was the famous Tupelo Honey Cafe, a Southern foodies dream. Well worth the 3 hour wait ( don’t worry they text you when you’re getting close on the list so you are free to explore downtown while you wait) this restaurant creates new southern comfort food by adding creative twists and fresh local and seasonal ingredients to their dishes. I was such a fan I bought the cook book and have not been disappointed with anything I have tried yet. This is the best roast chicken I have ever made. The herb stuffing seeps its flavor into all of the meat while it roasts, making each bite as comforting as a bowl of chicken soup. This is a great way to use up extras from the herb garden as well. I might even try to use this recipe with my Thanksgiving turkey. I highly recommend the cookbook and their website says that there will be a new one available this Spring, I am pre-ordering mine now.
Tupelo Honey Cafe’s Herb Roasted Chicken
1 3 lb chicken
2 c peeled and diced carrots
2 c diced celery
2 c diced sweet yellow onion ( Vidalias are best)
2 T chopped fresh Thyme
2 T chopped fresh sage
2 T chopped fresh Basil
2 T chopped fresh rosemary
2 t salt
1 t pepper
1/2 c olive oil
Pre heat oven to 350. Combine all ingredients together in a large bowl to make the stuffing.
Remove giblets from chicken cavity and place on roasting pan. Stuff the cavity with the mixture until full. Add left over stuffing with the giblets on the roasting pan and place the chicken on top, use the left over oil in the stuffing bowl to rub over the skin of the chicken. Place in the oven for 1 hr 40 min or until the juices run clear. Let the chicken rest for at least 15 minutes before carving. Use the stuffing and giblets from the roasting pan to make a pan gravy if desired.
Here is a fun idea for your Thanksgiving vegetable platter or relish tray,arrange the items in the shape of a turkey. This is the one my son made for our dinner last year. It is a great project for kids, tweens, and teens and let’s them contribute to the big dinner. We used pickles, olives, cherry tomatoes, bell peppers, celery and carrots. His head is actually a mini orange bell pepper. Be creative and use what you have hand.
It’s strawberry season, and this week they were on sale and ridiculously sweet. I made an easy and delicious strawberry pie for a midweek dessert. I cheated and used a pre-made pie crust but it would have probably been even better if I would have made it myself, if only I had more time. The filling would also be delicious topping over ice cream or yogurt.
One pre made graham cracker or shortbread pie crust ( make one yourself if your feeling up to it)
2 quarts fresh strawberries washed
2 T Balsamic Vinegar
1T fresh lemon juice
Slice about 12 large strawberries in half and cover bottom of pie shell ( use whole strawberries if they are small)
For filling: slice remaining strawberries, Place in nonstick skillet with balsamic vinegar over medium heat for 3 minutes.
Combine water and cornstarch in a small bowl until dissolved, add this and sugar to pan and bring to a boil.
Heat for 1 minute stirring constantly, remove from heat and add lemon juice. Cool and pour over strawberries in pie shell.
Cover and refrigerate until cool, about 3 hours.
Top with whipped cream and granola.