Thanksgiving 2012

 

After I uploaded my pictures I realized this photo was preemptive – I forgot to put the turkey on my plate! I didn’t actually go turkeyless though, so everything is right in the universe. For Thanksgiving I am at my parents’ house. I wasn’t responsible for all the dishes and will only be sharing the recipes for what I actually made. But our dinner consisted of:

– Turkey
– Bread
– Sauteed green beans
– Twice baked potato
– Roasted winter vegetables
– Stuffing
– Cranberry
– Biscoff pumpkin cheesecake
– Chocolate pecan pie

It was all great.

The first dish I was responsible for was the roasted winter vegetables. Last week at work we had a potluck and someone brought something similar to this. After having it at work, I knew I needed to make this at our own Thanksgiving because it was such a nice accompaniment to an otherwise heavy meal.

Roasted Winter Vegetables

Ingredients
3 beets
1/2 butternut squash
4 yams
1 fennel root
2 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp olive oil

Directions

1. Preheat your oven to 400. Chop all the vegetables into cube sized pieces. Combine in a baking dish.

2. Add the olive oil, sage, and rosemary to the roasted vegetables. Toss with your hands.

3. Place in the preheated oven for about an hour and a half, until soft. Check every half hour and stir.

* serves about 14

Naturally I was also responsible for a dessert. While searching the web recently I found this recipe for a biscoff pumpkin cheesecake. On foodie penpals biscoff spread seems to be making its way through the boxes, so I decided that it must be good and I should try it. The biscoff spread is crazy good. Basically you’re eating the creamed version of the biscoff cookie. It’s hard to fathom such a thing even exists!

The cheesecake was a huge success and very loved at dinner. I think the cheesecake is one of the best Thanksgiving desserts. You make it the day before and all you have to do is cut it on Thanksgiving day.

Biscoff Pumpkin Cheesecake

Ingredients

CRUST
30 biscoff cookies, ground into crumbs
1/4 cup melted butter
3 tbsp brown sugar

CHEESECAKE
24 oz cream cheese, room temp
2 cup fresh roasted pumpkin, mashed
3 eggs, room temp
1 egg yolk, room temp
1/4 cup sour cream, room temp
1 tsp vanilla
1 1/2 cups sugar
2 tbsp flour
1 1/2 tsp cinnamon
1/2 tsp ginger
pinch nutmeg
pinch cloves
1/4 tsp salt
1/4 cup biscoff spread, melted

Directions

1. `Preheat your oven to 350. First make your crust. In a bowl combine the cookie crumbs, melted butter, and brown sugar. In the bottom of a springform pan, pour the crumb mixtures. Press against the bottom of the pan and up the sides. Place in the refrigerator for 10 minutes. Remove and bake for 10 minutes. Let cool.

2. Next, make the cheesecake. Beat the cream cheese until smooth, for about 5 minutes. Mix in the pumpkin and beat until smooth. Add the eggs and egg yolk, one at a time until incorporated. Beat in the sour cream and vanilla until just combined.

3. In a small bowl combine the sugar, four, cinnamon, ginger, nutmeg, cloves, and salt. Pour this mixture into the cream cheese and stir together well.

4. Pour your cheesecake filling into your cooled crust. Pour the melted biscoff spread on top of the cheesecake randomly and swirl with a knife.

5. Wrap the springform pan in several layers of aluminum foil. Put the pan in a roasting dish. Boil water and fill the roasting dish so that the water comes about half way up on the pan. Place the roasting dish in the oven and bake for 1 hour and 40 minutes, until the top is brown and the cheesecake is puffy.

6. Let sit out and bring to home temperature. Once cooled, cover and put in the refrigerator for at least 4 hours.

I hope everyone had a great Thanksgiving!

* shared with Sweet Treats and Swanky Stuff Saturday & Weekend Cooking

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Broccoli-Cheddar Soup

Despite this rather warm winter, I’m still shivering. Here in Sacramento this winter has been mild. Unfortunately for the snow businesses in California there hasn’t been much snow. My brother works at a sports store in the ski and snowboard section and had his hours cut because of the lack of snow, therefore the lack of business. While it sucks for the economy that there has been no snow and it will probably result in a drought, the fact that I’m shivering when it isn’t even cold makes me happy that the mountains aren’t white. But really, when I say it isn’t cold I mean that it’s above freezing. It’s still only about 50 degrees out right now, which I think is painful.

So while I’m sitting here shivering with my heater on and covered in blankets, I get to tell you all about my soup recipe that warmed me up from the inside out. I think that’s the best part of soup; it makes you soooo warm. This recipe was yanked out Food Network Magazine‘s October 2011 magazine on page 108. The soup is actually featured on the cover of the magazine also. It’s easy to make, it’s hearty, it warmed up my belly, and it tasted incredibly delicious.

Broccoli-Cheddar Soup

Ingredients
2 tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
2 cups chicken broth
2 cups half-and-half
1 lb russet potatoes, peeled and chopped
1 lb yams, peeled and chopped
1 bay leaf
kosher salt and ground black pepper, to taste
2 cups chopped broccoli florets
1/3 lb sharp cheddar cheese, shredded

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and celery. Cook and stir until softened, about 5 minutes. Add the chicken broth, half-and-half, potato, yam, broccoli, bay  leaf, 2 cups of water, 1 tsp salt, and 1/4 tsp pepper. Bring to a boil.

2. Reduce the heat to medium low and simmer until the potatoes are tender, for about 10 minutes.

3. When the potatoes are tender, remove the bay leaf and transfer the soup to a blender.  Puree until smooth. Return the soup to the pot. Simmer over medium-low heat and season with salt and pepper.

4. Add the cheese and stir until melted.

* serves 4
* 607 calories per serving
* This recipe is being shared with Kahakai Kitchen‘s Souper Sundays and with Cream Puffs in Venice‘s Magazine Mondays.