Since Thanksgiving dinner is incomplete without the yummy starters and desserts, here is part 2 of my blog post to help you add the most popular essentials to the meal. (See part 1 here, in case you missed it.)
The recipes below range from appetiziers, soups to - you guessed it- different kinds of pies! So go ahead and dig right in..
If you're looking for a scrumptious way to get a party started, bake a batch of these cheesy crab puffs. If you're a crab fan, you would love these soft pillows of delicious baked puffs. It’s simple, easy and super delicious for Thanksgiving dinner parties. They bake up golden brown and taste wonderful right out of the oven.
Yield: 16 servings
Total time: Prep: 25 min. Bake: 25 min
1 cup plus 1 tablespoon water
1/2 cup butter
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon red chili flakes
1 cup all-purpose flour
1 cup shredded Swiss cheese
1 can crabmeat, drained, flaked or fresh crabmeat(canned crab meat works just fine in this recipe)
In a large saucepan, bring the water, butter, mustard, salt, cumin and red chili flakes.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, with the handheld mixer or stand mixer.
Beat the mixture on low, beating well after each addition.
Continue beating until smooth and shiny.
Stir in the cheese and crab.Drop by rounded teaspoonful 2 inches apart onto greased baking sheets. (I always use an ice cream scoop to portion out)
Bake at 400° for 23-26 minutes or until golden brown.
Remove to wire racks. Serve warm.
Published as Crab Puffs with Crab Soup in "American Regional Cuisine." (Second Addition)
Lentil Soup with Garam Masala and Chapatti Crisps
Garam means "hot" and masala means "spice" though the mixture is not too hot; It adds little something to the dish. I sprinkle it on leftover chappati (or pita bread), cut it to strips and deep fry it and sprinkle on top. It adds much-needed texture and spice to the soup. I love lentils (daal) specially tarka daal. I often find that adding one or two preserved lemons provides just the right amount of zing. It freezes beautifully and is my standard lunch item with white rice and a dollop of yogurt. Very easy and comforting on a cold day!!!
Lentil Soup With Garam Masala and Chapatti Crisps
Yield: 10 cups Prep Time: 1 hr plus 30 min soaking time
Ingredients: 2 1/2 cups dried red lentils (about 1 pound), picked over 2 medium onions chopped fine 1/4 cup vegetable oil 2 tsp salt 1 1/2 tsp chili powder 1 1/2 teaspoons ground coriander 1 teaspoon turmeric 1 tsp freshly ground black pepper 3/4 teaspoon ground cumin
1 tsp garam masala
1 day old chapati 5 cups water 2 cups chicken broth
Directions: In a bowl soak lentils in water to cover by 2 inches for 1 hour. Drain.
In a 5-quart heavy saucepan cook onions in oil over moderate heat stirring occasionally, until golden.
Stir in salt and spices and cook over moderately low heat about 5 minutes.
Stir in lentils, water, and broth and simmer on low heat until lentils are tender about 40 to 45 minutes.
Let soup cool slightly.
Cut a day old chappati (or pita bread) into strips and deep fry until golden. Serve with soup.
Serve with yogurt and herbs of your choice.
Butternut Squash Soup
Butternut Squash Soup Creamy butternut squash soup infused with curry spice powder and garam masala. A savory, simple soup that's perfect for the fall and winter.
Yield: 8 to 10 serving
Prep Time: 35 min
2 Tbsp olive oil 2 onions, small dice 2 cloves garlic, minced 4 cups butternut squash cut into large chunks 1 tsp cayenne pepper 1 tsp cumin powder pinch of cardamom powder or 2 pods 1/4 tsp ground cinnamon 1 cup heavy cream 2 cups vegetable or chicken broth 1 tbsp toasted pumpkin seeds
Directions: Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with a pinch each salt and pepper, cayenne powder, cumin powder, cardamom and ground cinnamon. Stir to coat, then cover and cook for 5 minutes, stirring occasionally. Add vegetable or chicken broth. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.
Add heavy cream and cook further for 10 min. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to the pot. Serve as is or with garnishes of choice (options above).
Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to a month.
Yield: 8 to 10
Total prep time: 30 min
Baking time: 30 min
Ingredients: ½ teaspoon salt 1 1/4 cup cold butter
2 1/2 cups all purpose flour 4-5 tablespoons ice water 1 bag frozen blueberries 2 tbsp flour 3 tbsp granulated sugar Lemon juice
Turninado Sugar or granulated sugar as needed or just substitute with brown sugar
Preheat oven to 350 degrees. Butter a 9-inch pie plate and set aside. In a large bowl, combine the flour and the salt. Cut in the butter with a pastry cutter or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing until the dough comes together. Divide the dough into two disks for top and bottom. Wrap it in plastic wrap and refrigerate.
Lightly flour the top of the pie dough. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Fold the dough over and lay across the pie plate. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and refrigerate for at least 30 minutes.
Place blueberries in the strainer and rinse. Drain and add to a large bowl. Add flour and toss to coat. Add sugar, a squeeze of lemon and a dash of salt. Pour berries into pie shell. Cut other pie crust into 1/2'' strips. Place strips on top of crust in the criss-cross pattern to form a lattice. Sprinkle Turninado Sugar or granulated sugar as needed. Bake for 45 - 60 minutes or until bubbly. Serve.
This pie is easy to prepare, just mix, pour and bake. This classic recipe is a must-have Thanksgiving tradition.
Yield: 8 servings
Prep time: 15 min
Toatal baking time: 40 min
Ingredients: 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) pumpkin puree 1 can (12 fl. Oz evaporated milk 1 unbaked 9-inch deep-dish pie shell ( Recipe above)
Directions: Preheat oven 400°F
Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin puree and sugar and spice mixture.
Gradually stir in evaporated milk. Mix well, pour into pie shell.
Bake in preheated oven for 15 minutes.
Reduce temperature to 350°; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving.
Chocolate Ganche Pie
Ganache is a luscious filling made of chocolate and heavy cream
Chocolate Ganache Pie
Yield: 8 servings
Prep time: 15 min
Baking time: 20 min
1 3/4 sticks cold unsalted butter 3 cups all-purpose flour 1/2 teaspoon kosher salt 2 tablespoon sugar 6 to 8 tablespoons ice water or as needed
12 ounces bittersweet chocolate, coarsely chopped 1 1/2 cups heavy cream 2 teaspoon vanilla extract
Directions: Preheat oven to 350 degrees.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter, is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Crimp the edges using fingers to make a round fluted pattern.
Bake in the oven until golden brown and firm to the touch, about 15 to 20 minutes.
Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate. Stir until smooth and creamy in texture. Mix in vanilla. Pour chocolate mixture into center of the cool tart shell. Transfer to a wire rack to cool completely, about 1 hour.Let stand until set, about 4 hours, or chill for 2 hours.
Yield: 10 servings
Prep time: 15 min
Baking time: 30 min
Ingredients: 4 large ripe peaches pitted and cut into chunks 1 lemon zested and juiced 4 tbsp all-purpose flour 1/4 cup tightly packed brown sugar 2 tbsps sugar 1 tsp vanilla extract 1/8 tsp. salt
For the topping: 1 cups all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1/4 cup sugar 1 stick cold unsalted butter Pinch kosher salt 2 to 3 tablespoons cold water
Directions: Preheat the oven to 350 degrees F.
For the filling: Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Add the mixture into a 9-inch pie dish.
For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is crumbly.
Top the pie dish with the topping. Be sure to loosely sprinkle the topping and not pack it down. It should be very crumbly. Place the pie pan on a sheet tray and bake in the preheated oven for 30 to 35 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.
Note: This is great served hot with vanilla ice cream.