Wednesday, November 14, 2012
Make this year's Thanksgiving a little easier. Consider cooking a little less and doing part of, or the entire, Thanksgiving Day feast as a carry-out.
For Thanksgiving next week, the question for many remains. Are you cooking this holiday or not? Perhaps the better question is: How much of this year’s Thanksgiving dinner do you plan on cook yourself? With over-extended schedules, cooking anything, let alone Thanksgiving dinner has become an overwhelming task. Thankfully there's help. If you can’t or don't have time to cook, or just don't want to cook, hire it done. Chefs, caterers and grocers have taken note and are ready to provide the elements of a Turkey Day dinner for the time-crunched, weary and/or culinary challenged. “People don’t have the time to cook like they used to,” said Joe Weinmann, co-owner of Kenrick’s Meats and Catering who explained how he offers his customers a …
Turkey may be Thanksgiving's star, but for many, what makes the annual holiday feast special is pie. Harvest are pies made easy - thanks to the invention of ready-made pastry crust.
Turkey may be the headliner at the Thanksgiving table but what I give thanks for is pie. Whether it’s pumpkin, pecan or apple, baking pies is a Thanksgiving tradition worth continuing. Thankfully, refrigerated pastry crusts have made baking anything with a crust easy. However, that hasn't always been the case. Making pie crust from scratch is an art that few home bakers ever mastered, leaving countless home tables pie-less. Until the miracle of pre-packaged fresh refrigerated rolled-out and ready-to-use pastry dough, home bakers struggled with pre-mixed pie sticks or frozen pastry shells. While refrigerated piecrust/pastry remains a modern marvel, it still needs a little special handling to ensure success. First, bring the crust to room …
Friday, November 11, 2011
Forget the mini-marshmallows or the streusel topping for those Thanksgiving sweet potatoes. Instead give that sweet potato side dish or dessert a new look with creative recipes your guests will be thankful for.
Mountains of mini marshmallows and tons of brown sugar will surface once again this Thanksgiving via the sweet potato. Candied sweet potatoes calls for almost a half-pound of brown sugar and a full bag of mini marshmallows blankets the average sweet potato casserole. While many consider either of these two iconic recipes mandatory on the Thanksgiving menu, there are alternatives. For inspiration, check out your favorite farm-to-table restaurants where local chefs are busy creating recipes for fall’s most versatile vegetable. You'll find it in soups, biscuits, cakes and roasted veggie medleys. With such an assortment of recipes, you'll need to stock up. Thankfully, the new sweet potato crop is now on the market. Stuckmeyer's Farm and …
