Sweet Potato-Coconut Pudding

This is a Deborah Madison recipe that I tried the first time for Thanksgiving. I'm not sure I loved it (it took much longer to cook than it was supposed to and the eggs in the custard scrambled a bit so it tasted really eggy)- I think next time I would try making a stovetop custard and see how that went.

2 cups cooked sweet potato, from 1½ lbs. sweet potatoes
1 can (14 ounces) coconut milk (1¾ cups)
2 tsp. vanilla
3 eggs
⅞ cup dark muscovado sugar or organic dark sugar
¼ tsp. salt
½ cup wide strips dried coconut


If you haven’t sweet potatoes already cooked, chop them into large pieces and steam until tender, about 30 minutes. Peel, then coarsely mash.

Preheat the oven to 350 degrees. Put a kettle of water on to boil for the bath.

Purée the cooked sweet-potato flesh in a blender or food processor with the remaining pudding ingredients until smooth.

Pour the pudding mixture into a 2-quart baking dish. Set it in a larger dish and add the boiling water to come halfway up the sides. Bake until the pudding is firm, 45 to 50 minutes.

Before the oven cools, toast the coconut shavings on a sheet pan until crisp and golden, just a few minutes.
Once the pudding has cooled, top with whipped cream, cover with the toasted coconut, and serve.

Lemon Cheesecake

I found this recipe through Deb at Smitten Kitchen , who found it in "Gourmet" magazine. The recipe calls for almonds in the crust (for Passover we can't use anything made with flour like Graham crackers), but I substituted pistachios. I topped the cake with candied lemon peel and fresh strawberries.


3/4 C pistachios (or toasted blanched almonds)
2/3 C sugar
2/3 C matzoh cake meal
1/4 tsp salt
1 stick unsalted butter melted and cooled slightly
3 8-oz packages of cream cheese
3/4 C sugar
3 large eggs
2 tsp grated lemon zest
1 tsp vanilla

Preheat the oven to 350 degrees. Pulse the pistachios, 2/3 C sugar, matzoh meal, and salt in a food processor until finely ground. Add the melted butter until combined well. Press into the bottom of a 9" springform pan, and up the sides 1 inch. Bake for about 12-15 minutes, until the crust is firm. Cool completely.

Reduce oven temperature to 300 degrees. In the bowl of an electric mixer, combine the cream cheese and remaining sugar until smooth. Reduce speed to low and add the eggs one at a time, until combined. Add the lemon zest and vanilla. Pour filling into the prepared pan and bake for 45-50 minutes, or until the filling is set around the edges but still a little wobbly in the middle. Immediately run a knife around the edges of the cake and remove the sides of the pan. Let cool for at least 2-3 hours.

Hamentaschen

These jelly-filled cookies are traditionally made for the Jewish holiday Purim, and the shape is meant to represent the three-cornered hat that the biblical villain Hamen wore when he tried to have Queen Esther (and all the Jews) killed. In some countries, people also eat Hamen's ears! This recipe is from Joan Nathan's "Jewish Cooking in America." Over the years, my mother and I have discovered that certain jams work better than others: fruits like blueberries, that have less natural pectin tend to get runny and ooze out of the cookies while they bake. For this same reason, store-bought jam is preferable to homemade, unless you have some very firm homemade jam on hand. Our favorite (for its flavor and consistency) has always been apricot.


2/3 C butter
1/2 C sugar
1 large egg
1/2 tsp vanilla
3 C unbleached flour
1 tsp baking powder
Pinch of salt
Jellies or jams of your choice

Cream the butter and sugar. Add the egg and vanilla and process till smooth. Add the dry ingredients and process until a ball is formed. Chill the dough for 2-3 hours, or overnight.

Taking 1/4 of the dough at a time, roll out on a lightly floured board to about 1/8 inch thick. Cut into 2 1/2 inch circles. Drop one teaspoon of jam in the center of each circle, and then bring the dough up around it, pressing the three corners down well. Bake at 375 degrees on a well-greased cookie sheet for 10-15 minutes, or until the tops are golden. Makes 36 cookies.

Dad's Potato Latkes

My dad makes these latkes once a year for Chanuka. Unlike the traditional latke, which is made with shredded potato and fried until crispy, these latkes are made with pureed potato and therefore have the consistency of a regular pancake. We like to serve them with homemade applesauce and sour cream.


1/4 C milk
1 egg
2 C raw, diced potatoes (about 2 medium potatoes, or 3/4 lb)
1 small onion, diced
2 Tbs flour
3/4 tsp salt
1/4 tsp baking powder

Put all ingredients (in the order listed) into a blender. Cover and blend on high speed until all the potatoes go through the blades (do not overblend, or the potatoes will be liquified!).

Pour in small amounts onto a hot, greased griddle or frying pan. Fry until golden brown on both sides, turning once. Allow 15 minutes cooking time per batch.

Cake Donuts

Cake donuts are my favorite kind, especially Old-Fashioneds. These ones come from the Food Network and are very tasty. I cut mine into star shapes, because I didn't have a round cutter, and then dusted them in cinnamon sugar.

1 gallon vegetable or canola oil
1/4 cup vegetable shortening
1 cup sugar
2 large eggs, at room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more as needed
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar

Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.

Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.

Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.

On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.

Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.

Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)

For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

Yeast Donuts

This recipe is for the fluffier type of donut. They require a little more work, but I think it is worth it! The recipe is from Alton Brown. My only criticism is that the glaze never really set up, so the donuts were a bit sticky. Perhaps more sugar to milk next time? Also, be warned: the dough will seem way too wet, but don't be afraid to really flour it when you are rolling it out, and it will come out fine.


1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
About 2 C all-purpose flour, plus more for dusting surface
Canola or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
For the glaze: 1/4 cup whole milk, 1 teaspoon vanilla extract, 2 cups confectioners' sugar

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Once the donuts have cooled, make the glaze. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water.

Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Candied Cranberries

I got this recipe from Lisa the other day and was really excited to try it. The berries were very tasty, but the sugar didn't stick to them very well. I think it might help to make the sugar syrup a little more dense, by adding only one cup of water, instead of two.


2 C fresh cranberries
2 C granulated sugar
2 C water
3/4 C superfine sugar

Bring the water and granulated sugar to a simmer, stirring until the sugar dissolves. (Be sure not to boil the mixture or the cranberries might pop when you add them.) Remove from heat and stir in the cranberries. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight.

Drain the berries, reserving the syrup for later use (cocktails, etc.). Place the superfine sugar in a shallow dish and roll the cranberries in it to coat. Spread the berries in a single layer on a baking sheet lined with parchment, and let stand for one hour at room temperature to dry. They can be stored for up to a week in an airtight container.

Farro with Sweet Potatoes and Feta Cheese

1 1/2 C farro (wheat berries)
3 large sweet potatoes or yams, peeled and diced
1/4 C feta cheese, crumbled
1 medium onion, sliced thin
1 Tbs olive oil

Start by soaking the wheat berries overnight in water. Drain and rinse well.

In medium pot, bring to the farro to a boil with 3 C water, and simmer for about an hour, adding more water if necessary, until soft. Meanwhile, heat the oil in a pan and add the onions. Cook slowly over low heat, stirring frequently, until caramelized.

Steam the sweet potatoes until just tender. Drain and set aside in a bowl. Add the farro, onions, and salt and pepper. Top with the crumbled feta cheese and serve at room temperature.

Martha's Cranberry Meringue Pie

This recipe from Martha Stewart was a huge hit last year, and as far as I'm concerned it will always be a staple of my Thanksgiving meal. A little lighter than pumpkin or pecan pie, it's a refreshing treat after a heavy dinner.


3 3/4 C fresh cranberries (or frozen ones)
1 3/4 C sugar
3 tsp finely chopped orange zest, plus 1/2 C orange juice
1/4 tsp salt
1/8 tsp ground cinnamon
Pinch of ground cloves
4 Tbs cornstarch
4 large egg whites
Pinch of cream of tartar
1/2 recipe pie dough


Preheat the oven to 375 degrees. On a lightly floured surface, flatten the dough slightly. Sprinkle the dough with 1 tsp of orange zest, and fold over. Proceed to roll out to 1/8 inch thick. Fit into your pie plate, pierce the bottom with a fork, and freeze for 15 minutes.

Line the shell with parchment and fill with pie weights or dried beans . Bake for 15 minutes. Remove the weights and parchment, return to oven, and bake until just golden brown, about 5 minutes more. Allow to cool on a rack while making the filling.

Bring 2 1/2 cups of cranberries, 1 1/4 cup of sugar, and 2 cups of water to a boil in a saucepan. Reduce the heat and simmer, stirring occasionally, until the berries have burst, about 5 minutes. Pour through a sieve and discard the solids. You should have about 1 3/4 C of liquid- if you have less, add water.

Bring the strained cranberry juice, 1/4 cup of sugar, the remaining orange zest, spices, and remaining cranberries to a boil, stirring occasionally. Reduce heat, and simmer until cranberries are soft, about 3 minutes.

Meanwhile, stir the cornstarch, orange juice, and 1/4 C water in a bowl; whisk into the cranberry mixture. Return to a boil, stirring constantly until translucent, about 1 minute. Pour into the pie crust, and refrigerate until set (at least an hour, or up to overnight).

Preheat the broiler. Put the egg whites and remaining 1/4 C sugar into the metal bowl of an electric mixer set over a pot of simmering water. Whisk until the sugar has dissolved and the mixture is hot to the touch. Attach the bowl to the mixer and beat until foamy on medium speed. Raise the speed to high and add the cream of tartar. Beat until glossy peaks form, and spoon over the pie.

Set the pie under the broiler until the top is browned, about 30 seconds. Be careful not to burn!

Pumpkin Pie from Scratch

I'm not knocking canned pumpkin, and goodness knows I've used it many times before with excellent results, but in my book nothing can beat pie made from fresh pumpkin. If you can't get fresh pumpkin, or don't have time, canned will work just fine. This is James Beard's recipe.


1 medium Sugar Pie pumpkin (should yield 2 cups of flesh), or Butternut squash
3 eggs
1 C brown sugar
1/4 tsp salt
Ginger (I like to use fresh ginger, but powdered is fine)
Cinnamon
Cardamon
Ground Cloves
Nutmeg
1 to 1 1/2 C half and half, or evaporated milk
1/2 recipe pie crust (click for recipe)

Cut the pumpkin in half and remove the seeds and pulp. Place in a baking dish with enough water to cover halfway, and cover with foil. Roast in a 375 degree oven for about 30-45 minutes, or until the flesh is tender. Once cooled, scoop out the pumpkin flesh from the halves into a mixing bowl. Run a fork through it, or use a potato masher, to break up the pumpkin.*

Add the spices, sugar, cream and eggs, and whisk well. Pour the mixture into your pie crust, and bake at 450 degrees for 15 minutes, then reduce the temperature to 325 and bake for about 30 more minutes, or until a knife inserted in the center comes out clean.

*If you want to make a little extra to save for another pie, you can use this technique and freeze the pumpkin flesh for later use.

Cornbread Stuffing

You can make this stuffing with dried cornbread stuffing mixture, but I prefer to make my own cornbread the day before, and let it get a bit stale before I crumble it up.


For the cornbread (follow package instructions):
Cornbread mix
Eggs
Buttermilk
Melted butter

For the stuffing:
1 C diced carrots
1 C diced celery
1 C diced onions
1 large apple, diced
8 chopped garlic cloves
Fresh thyme
Rosemary
Parsley
Sage
1/2 C dried cranberries
1 C sliced almonds
1/2 C butter
4 C chicken stock (or vegetable)

Crumble the cornbread into a large bowl and add the rest of the ingredients except the butter. Stir to combine, and transfer to a large baking dish. Dot with the butter, and bake at 350 for at least one hour, or until the stuffing is as dry or wet as you prefer. If you want the stuffing to be more moist, add more broth or water.

Mom's Corn Pudding

This casserole is a family tradition, and a favorite of mine. The texture is almost like a souffle, and I can't imagine Thanksgiving without it.


3 Tbs melted butter
2 Tbs sugar
2 Tbs flour
1 tsp salt
4 eggs
16 oz corn kernels (frozen or fresh)
1 1/3 C half and half

Combine all ingredients and pour into a buttered casserole dish. Bake for about an hour at 325 degrees, stopping halfway to stir the mixture.

Sweet Potato Casserole

This is my version of the classic, sans marshmallow (which you could certainly add if so desired). One of my favorite things about cooking Thanksgiving dinner is that all the dishes are so simple to put together. Most of my recipes have the following instructions: combine all ingredients, bake. This one is no exception, and can be made with pumpkin or squash as well.


8 large sweet potatoes or yams
1/2 C butter
1 C cream
1 1/2 C brown sugar
Cinnamon
Allspice
Nutmeg
Cardamon
1 C chopped pecans

Peel and quarter the sweet potatoes. Place them in a steamer basket over boiling water; cover and cook until fork tender, and drain. In a large bowl, mash the potatoes with the cream, butter and spices, and half the sugar. Spread the mixture into a baking dish and top with the remaining sugar and the pecans, and dot with bits of butter (or drizzle with melted butter). Bake for 30 minutes at 350 degrees.

Creamy Gravy

In my family we have never been able to agree on gravy. My dad likes his made with the giblets and everything, all ground up in the food processor, and my mom likes hers clear (just the drippings from the turkey, with the fat removed). I like the creamy kind (somewhere in between, I guess), which is pretty easy to make.


1 Tbs butter
2 C turkey drippings
3 Tbs flour
Fresh sage

Melt the butter and whisk in the flour to thicken. Gradually add the drippings, stirring constantly until thick and creamy.

Thanksgiving Turkey with Roasted Root Vegetables

This year I am used a heritage turkey, which is an ecologically and economically wise choice. This was also my first time brining a bird, having heard great things about the results, but I honestly didn't see much difference in the flavor or texture of the meat. I've included the instructions (from Martha) I followed here. I also love roasting root vegetables, and I make this combination of them often as a vegetarian side dish, even when I'm not serving poultry. It's easy to just place the chopped and steamed vegetables in a baking dish, and toss them with herbs and a little butter or olive oil, and bake for about an hour at 350 degrees.


1 turkey, 12-14 pounds
3 large turnips
6 parsnips
4 purple potatoes
8 carrots
2 yams
1 celeriac root
2 medium onions
1 bulb garlic
1 blub fennel
1/4 C fresh thyme leaves
2 medium apples
2 Tbs fennel seed
2 Tbs cumin
1/2 C olive oil
1/2 C butter

For the brine:
7 quarts water
1 1/2 C kosher salt
6 bay leaves
2 Tbs whole coriander seeds
1 Tbs juniper berries
2 Tbs black peppercorns
1 Tbs fennel seed
1 tsp mustard seed
1 bottle dry riesling
2 medium onions, quartered
6 garlic cloves
1 bunch fresh thyme

24 hours in advance, combine the brining ingredients in a large bucket or brining bag, and submerge the turkey. If necessary, weigh the bird down with a plate, so that it is fully submerged. Refrigerate or keep chilled in a cooler, turning over halfway through.

Meanwhile, chop all the vegetables into large and somewhat uniform sized pieces, and shell the garlic. Steam the turnips, carrots, parsnips, celeriac, yams, and potatoes until just tender. Toss all the vegetables with the olive oil, cumin, fennel, and fresh thyme. Place in the bottom of a large roasting pan, and dot with butter.

After 24 hours, remove the bird from the brine and dispose of liquid. Preheat the oven to 500 degrees. Rub the turkey all over with canola oil or butter, and place in the roasting pan on top of the vegetables. Stuff the cavity with the onions and herbs from the brine, or with stuffing if you prefer. Roast for 30 minutes, and then turn the oven temperature down to 350 degrees. Cover the breast of the turkey with a double layer of aluminum foil to prevent burning. Continue to roast for 2 1/2 hours more, or until the temperature of the meat is about 180 degrees. Remove from the oven and allow the turkey to sit for at least 10 minutes before carving.

Roasted Winter Squash Soup

This soup is like autumn in a bowl! I like to use a variety of squashes, but you could make this with just Butternut or Acorn, if you can't find the others.


2 medium Sweet Dumpling squashes
2 medium Butternut squashes
1 medium Sugar pumpkin (plus four to serve in)
2 large carrots, chopped
4 small parsnips, chopped
1/4 C butter, softened
1/4 C brown sugar
1 onion, sliced
4 5 cloves of garlic, halved
8 C chicken stock
2 C white wine
1/2 C half and half
Salt and pepper
1 tsp allspice
2 tsp sage
2 Tbs chopped chives
Creme fraiche

Cut the squashes in half and remove the seeds. Place cut-side up in two roasting pans, and fill the cavities with the butter and brown sugar. Rub a little butter on the cut flesh of the squash as well. Surround the squashes with the garlic, onions, parsnips, carrots, and sage. Sprinkle everything with salt and pepper. Pour a half cup of wine and a half cup of stock over each of the pans, and cover with foil. Bake for about a 45 minutes at 400 degrees, or until the vegetables and squash are soft.


Scoop the flesh out of the squashes and discard the skins. Put the flesh in a large pot with the rest of the vegetables and the remaining liquids. Add the allspice, and simmer for 10 minutes. Puree in a blender (or with a hand-held blender) and serve with a spoonful of creme fraiche and a sprinkling of chives.

Cornbread

This is a really delicious cornbread recipe that is also healthy. You can add whole eggs and butter instead of oil if you want to fatten it up a bit. Serve with hearty chili or at breakfast, or bake it a little longer, and crumble it up to make a fantastic Thanksgiving stuffing!


1 C yellow cornmeal
1 C flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
14 oz creamed corn (canned)
1/2 C buttermilk
2 large egg whites
2 tsp corn oil

Mix all ingredients and pour into a square baking pan. Bake at 400 degrees for 20 minutes, or until a knife comes out clean. Allow to cool before cutting and serving.

Berry Shortcake

It's so simple to make, but everyone will always be impressed when you show up to a barbeque or party with shortcake. My mother always made it with biscuits instead of cake, and I think that's the best way because they hold up to the juices of the berries much better.

One recipe of Easy Scones (below).
4 pints strawberries, blueberries, blackberries, etc.
1 quart heavy whipping cream
2 Tbs sugar
Vanilla

Wash the berries and slice as needed. Combine in a large bowl with 1 Tbs of the sugar, and let sit for at least an hour.

Just before serving, whip the cream with the rest of the sugar and a drop of vanilla. Serve DIY style, or assemble in layers.