Healthy Leftover Salad & My First Thanksgiving

I apologize for blogging days and days after my very first Thanksgiving, but man oh man I was tuckered out after all that cooking. Plus, I had to spend time with family and attend lots of high school basketball games. I am truly sorry...I am sure most of you are now in Christmas mode, but rewind for just a moment, so we can chat about my very first Thanksgiving feast.

I think it was a small but successful celebration. My parents, a few good friends and Paul all attended to share in good food and good wine. I am pretty happy with how everything turned out. The turkey may have cooked a bit too long. I got busy. It probably spent a good 30 minutes too many in the oven. Oh well, live and learn, rights? The worst part is that in all the excitement I totally forgot to even take a picture of the damn thing. Boo!! The saving grace was the delicious gravy. I am so excited that it thickened up beautifully, lump free, even. It may have been a touch salty...but that is if I'm really looking for something to pick on.

Everything else was a resounding success. I think next time I might not make so much food. Maybe cut back on the sides. I am even considering taking a hint from all the food media outlets and seriously considering using just a turkey breast for future meals. I was so tired when it was all said and done, that a simply turkey breast is sounding really, really good. Plus I think I am less likely to over cook the thing. The only problem would be actually baking the stuffing in a separate dish. My family has very strong feelings about stuffing the bird. Its a must, so using a turkey breast might be tricky.

My dad's stuffing turned out fantastically. Unfortunately, I can't share the recipe. It would break his heart. He told me I have a few things to sort out before its perfect. I have to disagree, I am thrilled with how my version turned out. It had great ingredients, lots of flavor and was cooked perfectly. I think he may not be 100% ready to turn over the stuffing reins. Its cool, I understand...there is much love and time in that stuffing recipe.

I am very thankful that my first Thanksgiving was a success. There were no serious debackles with the turkey, no disgusting sides, no disasters at the table, just good food and good company. Okay...now you can put your Christmas hat back on...its time for cookies. Lots and lots of cookies.

And if you are tired of turkey and in search of good ways to use up all the random Thanksgiving food and ingredients taking up valuable space in your fridge, think salad. I made a super easy and fairly healthy salad from the random leftovers living in my fridge. I started with salad greens from my CSA box, and topped it with almonds, turkey, corn, tomatoes, fresh herbs and left over stuffing croutons. After eating heavy Thanksgiving food for days a fresh salad really hit the spot. Now I can really make room for Christmas cookies. 
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Happy Thanksgiving, Day Two

Happy Thanksgiving Eve! I can't help myself.  I am so excited about hosting my first Thanksgiving. Its a long way from the disconnection from Thanksgiving that I felt last year.

Since I need to have my Thanksgiving feast on the table by 1 ish, "do ahead preparation" is my new best friend. Its my plan to have any dessert, dip or random veggie for dipping ready to go by this evening. I started my work last night. I think things are running pretty smoothly. So far, so good. I've got the balsamic vinaigrette ready for my autumnal salad, the herbed goat cheese veggie dip done, and a beautiful pumpkin cheesecake cooling in the fridge. I feel so productive.

For the balsamic vinaigrette I always use Mark Bittman's Basic Vinaigrette Recipe. It is so simple to make, has wonderful flavor and really embodies what I think of when I think of my very favorite Balsamic Vinaigrette. It is fantastic with a salad of mix greens, almonds, pear and goat cheese.

Basic Balsamic Vinaigrette

*adapted from Mark Bittman's How to Cook Everything

(printable recipe)

• 1 shallot
• 1/4 cup good Balsamic Vinegar
• 1/2 teaspoon Dijon Mustard
• pinch of salt and pepper
• 3/4 cup good extra virgin olive oil

Mince the shallot in a food processor. If you don't want the shallots to be pulverized leave them out and add minced shallot at the end. Add the Balsamic vinegar, Dijon mustard and salt and pepper. Give it a quick buzz allowing the mustard and vinegar to combine and begin to emulsify. Begin to slowly add the olive oil until well combined, being careful to add just a little bit at a time so the dressing will emulsify, the mustard should help emulsification so don't leave it out.  Store in a glass jar for about a week. Delicious!

I also made a beautiful pumpkin cheesecake. Its my standard Thanksgiving contribution. I've even given up my deep love for pumpkin pie for an even deeper love for pumpkin cheesecake. Although currently its not too pretty.

I can't wait to eat a piece. I've been dreaming of this cheesecake, topped with whipped cream, carefully dusted with nutmeg, ready to go into my belly. Yum. Love a piece with a good cup of coffee on the evening of Thanksgiving. I can't wait. Pumpkin cheesecake is my second favorite Thanksgiving treat, just behind my Dad's top secret Stuffing.

Pumpkin Cheesecake

(printable recipe)

Crust:

•  1 cup ground graham cracker
• 1/2 stick butter, melted
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

Cheesecake:

•  3 8oz packages of cream cheese, at room temperature
•  1 cup of sugar
• 2 tbsp cornstarch
• 3 eggs, separated
• 1 can of pumpkin puree or 1 cup of pumpkin puree
• 1/4 cup of heavy cream 
• 1 teaspoon vanilla extract 
• 1/4 teaspoon nutmeg 
• 1 teaspoon cinnamon 

Combine graham crackers, sugar and cinnamon in food processor. Pulse until crumbly. Slowly add in melted butter. Press in the bottom of spring form pan. I always line the bottom of my pan with parchment. It makes it so much easier to transfer the cheesecake to a serving plate or cake stand.

In standing mixer. Beat cream cheese, sugar and corn starch until fluffy, about 3 minutes. Slowly add egg yokes one at a time until combined. Occasionally scraping down the side of the bowl to ensure all of the mixture is well incorporated. Add pumpkin, heavy cream cinnamon, nutmeg and vanilla, just until combined. 

In a separate bowl bring egg whites to stiff peaks. Gently fold 1/2 of egg whites in to cheesecake mixture until combined, fold in the rest of the egg whites until completely combined. Pour in spring form pan. Place cheesecake in roasting pan. Fill with 1 inch of hot water. Bake at 350 for approximately 1 hour. Center should still jiggle. Turn off oven and leave cheesecake in oven until oven cools to room temperature. Wrap cheesecake in plastic wrap and cool in refrigerator over night or 6-8 hours.

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Happy Thanksgiving...A Diary about my First Thanksgiving

Day One:

My Thanksgiving grocery shopping is under my belt. I'm so happy, shopping is my least favorite part of cooking. I've even carefully organized both my fridge and my pantry. Thanks to my careful organizing everything fit. Thank goodness. I know I have a problem, what can I say I like a clean and organized kitchen.

Look at that happy pantry and fridge. My turkey even fit. The first and most important thing I've learned about Thanksgiving is that its important to get your turkey in the fridge and defrosting at least 3 days ahead of the big day. I am going 4 days ahead because I plan to brine and I want to be certain my turkey is defrosted and ready to go on Wednesday. Now lets get cooking. My strategy is to do a little prep everyday.
 

My Thanksgiving Menu includes a few things that can be made ahead and I completely plan to take advantage of every spare moment. One major challenge I face is getting my Thanksgiving feast on the table around lunch time. P has a basketball tournament in the evening so our Thanksgiving grubbing has to start early in the day. This leaves me very little time for "day-of" prep. So let the Thanksgiving preparation begin.

The first job of the week is making a homemade Balsamic Vinaigrette for my autumnal salad. Yes we are having salad. I just like a good salad and to me Thanksgiving is about good food. Don't worry its not too healthy, it will have lots of goat cheese on top.

Oh and here is a picture of my good friend Erik's fridge. He wanted to share after carefully scrutinizing the amount of eggs and water purifiers I currently have in my fridge. If your are wondering I have so many eggs because I plan to make cheesecake, ice cream and deviled eggs.  

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Corn Maux Choux

For some reason I always forget the frozen corn that lives in my freezer. Every now and again I'll decide to buy a bag of frozen corn. I think to my self I'll toss it in a salsa or a salad. Then I never do anything with it. It just stays in my freezer until it becomes freezer burned and I finally toss it out. Only to start the cycle again on my next visit to the grocery store.

Then last weekend, while perusing last November's Bon Appetit in search of a butternut squash and brisket chili recipe I filed away in my memory last year, I stumbled upon a recipe for corn maux choux. The Bon Appetit recipe of course calls for beautiful, seasonal fresh sweet corn, but I immediately thought to myself: "Thank you Bon Appetit, something new and interesting to do with my tired old frozen corn." The bonus, I can also use up the beautiful peppers and basil that have been frequenting my latest CSA boxes.

This recipe is not only a great way to use up frozen corn, but it will also make a lovely Thanksgiving side dish. The beautiful veggies and richness of the cream make it just dressy enough for any feast, but simple enough for a quiet Sunday dinner at home.

Corn Maux Choux
*Inspired and Adapted from Bon Appetit
(Printable Recipe)


2 cups frozen sweet corn
2 tbsp butter
1 small red onion, finely diced
1 red bell pepper, finely diced
1/3 cup heavy cream
1/3 cup whole milk
a good dash of hot sauce
1 tbsp chopped basil
s & p to taste

30 minutes ahead of cooking, take the corn out of the freezer and place the frozen corn kernels in a strainer sitting over a bowl.

Once the 30 minutes have elapsed, melt the butter in a skillet over medium heat. Add the onion and cook until translucent, 5 minutes. Add the red pepper and allow to cook until soft, 3 minutes. Add the defrosted corn, cook for 2 minutes. Add a good pinch of salt and pepper to taste. Stir in the cream, milk and hot sauce. Allow the corn mixture to cook until the cream and milk thicken, 5 minutes. Stir in the basil and serve.


 
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The Winner Is?

Congratulations Malinda! You have won a Cuisinart 4 cup Chopper/Grinder. Get in touch and we can make arrangements to get your prize to you. I expect delicious things from you kitchen.
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Just a Bit Peeved

There is a time and place for everything. January is a time of reflection and fresh starts, March a time to have fun at South By Southwest or Spring Break or my birthday celebration, the summer a time for relaxation, and November a time to enjoy the fall, football and prepare for Thanksgiving. Or at least it should be.

But apparently the fall is devoted to Christmas. Don't get me wrong. Christmas has its merits. Its the celebration of Christ's love, hope, giving. All good things. But it has its time and place. I suppose Christmas in October has been taking place for quite a while, but this year it seems amplified. I think its probably because I am so very focused on hosting my first Thanksgiving.

But come on....I first noticed Christmas decorations being hung days before Halloween. This is a bit ridiculous. Then this weekend I set out to buy some things for my Thanksgiving table. You know a table cloth, maybe a cute table runner or place mats or napkins to celebrate this moment of feast and thanks. But each store I visited had a tiny little section of Thanksgiving wares shoved on to a side sale shelf like a cheap toy that flopped at Christmas.

This doesn't sit well with me. Thanksgiving should get its moment in the spotlight. Its a time to celebrate family, friends and good food. All the essential elements of a healthy and happy life. The core things we should be so very thankful for. Instead it plays second fiddle to a holiday whose celebration should not begin until the Friday after Thanksgiving. Just because you can't commercialize Thanksgiving with 10 rows of decorations, candy, cards and stores and stores filled with potential gifts doesn't mean you should just look at Thanksgiving as one of Christmas's stepping stones.

Thanksgiving isn't a day to fuel up for Black Friday shopping. Its a day to give thanks. As damn cheesy and commercialization free as that may seem. Is it just me? Am I just a Grinch, a Scrooge; or does something seem amiss?

Okay....I'm done ranting. Thanks for listening.

P.S. Today is your last chance to enter the Cuisinart Chopper/Grinder Contest: Click Here for Details.
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Spice Cake with Maple Cream Cheese Frosting

The flavors of fall are finally here. Its time for cinnamon, brown sugar, nutmeg, clove, maple, sweet potato, roasts, cakes and pies to take center stage after a summer of fresh veggies and simple flavors. I love this shift, just as much as I love the seasonal change in the weather.I adore the dramatic difference in seasonal foods.

To celebrate the return of fall and its sweet, warm and rich flavors I tried my hand at the Spice Cake with Caramelized Pears and Maple Buttercream featured in this month's Gourmet magazine. I did make a few changes. I know, I know. I just can't help it. I am a terrible recipe follower. I usually tweak recipes if I am not particularly crazy about a certain ingredient or cooking technique. I also substitute if I simply don't have the exact ingredients on hand and don't feel like buying that particular ingredient is crucial.

In this case, I substituted the cloves with allspice, dark brown sugar with light, lemon juice with orange juice and regular old brandy with Calvados, a swanky apple brandy. The biggest alteration I made to this particular recipe is swapping the maple buttercream with a rich maple cream cheese frosting. To be honest, I just didn't feel up to making buttercream and decided maple cream cheese might just work. These little changes worked great. I would trade cream cheese frosting for buttercream any day.

P.S. Don't forget to Enter to Win a 4 cup Cuisinart Chopper/Grinder. Click Here: Simply Yummy Goodness Reviews Cuisinart Chopper/Grinder Give Away.


Spice Cake with Maple Cream Cheese Frosting
(Printable Recipe)

*adapted from Gourmet Magazine

Spice Cake:
2 2/3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp allspice
1 cup whole milk
1 tsp pure vanilla extract
2 sticks unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
5 large eggs


Pears:
2 Bosc pears
1/4 stick unsalted butter
1 tsp granulated sugar
1 tsp orange juice
1 tbsp brandy


Maple Cream Cheese:
8 oz cream cheese, softened
1/2 stick unsalted butter, softened
1/2 cup maple syrup
3 cups powdered sugar


Start with the Cake:
Preheat oven to 350'F with rack in middle. Butter and flour 2 8 inch cake pans.


In a large bowl whisk together the first 7 ingredients. In a separate bowl combine the milk and vanilla extract.  In a stand mixer beat together the butter and sugars until pale and fluffy, 3-5 minutes. Add the eggs one at a time, careful to make sure each egg is incorporated into the batter before adding the next egg. Then on the low setting, add one third of the flour mixture, then half of the milk, then half of the remaining flour, then the rest of the milk, then the rest of the flour. Divide the batter evenly between the prepared cake pans. Bake until golden brown and a toothpick comes out clean when inserted into the middle, 20-25 minutes.  Cool pans on a rack for at least 10 minutes. Run a knife around the edge and remove the cake from the pan by inverting onto the cooling rack. 


While the cake is baking prepare the pears. Peel and core the pears and coarsely chop into large chunks. Melt the butter over medium-high heat in a large skillet. Saute' the pears until they begin to brown, 2-3 minutes. Then stir in the sugar, orange juice and brandy and cook over high heat until golden brown and bubbly. Set aside the caramelized pears in a bowl to cool.


Once the cakes are cooled and ready to be frosted begin the maple cream cheese frosting. In a stand mixer beat together the cream cheese and butter until well combined and fluffy, 2-3 minutes. Add the maple syrup. Once the syrup is well combined add the powdered sugar. Taste for sweetness. If you need more sugar add some little by little until the frosting works for you.


To build the cake. Stack one layer on a cake plate. Frost the center. Cover with an even layer of the caramelized pears. Stack the other layer on top. and frost the top of the cake.



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