Savory Applesauce

The hardest part about making homemade applesauce is peeling & coring the apples. Aside from that, its very easy, and worth the annoying prep. I started making this Savory Applesauce about 8 years ago. Now I almost never buy premade store bought applesauce. When planning to make it to serve it as a side dish, I follow the recipe as-is. However if I'm using it for baking purposes, I cut the sugar in half and omit the savory herb from it.

Savory Applesauce
Ingredients
10 medium Apples - Organic Granny Smith Preferably, but you can use pretty much any type of apple
1 Cup Sugar
1 Cup Water
2/3 cup lemon juice
1/4 teaspoon dried savory herb
1/4 teaspoon ground cloves

Directions
Peel & core apples. Slice apples into 8 slices for each apple, then chop all 8 slices in half. Put into 8 quart stock pot with all other ingredients, mix to combine. Heat on medium high to bring to a boil. Reduce to medium and continue boiling for 20 minutes. Remove from heat. If you prefer chunky style applesauce, light mash apples with a potato masher by hand. If you like smooth applesauce, you can either use an immersion blender to puree the apple chunks or allow sauce to cool 15 minutes, then puree in blender in batches, using the pulse button (do not continuously blend or your sauce will turn into a baby food style puree).

This recipe makes just over 3 quarts of applesauce. Store in an airtight container in the refrigerator. If your not planning to use it all within a week, you can store it in the freezer for 6-8 months. Just make sure the applesauce is completely cool before freezing. When making applesauce for baking (i often substitute applesauce for oil, butter & eggs), reduce amount of sugar to 1/2 a cup, omit the dried savory as well. When storing for baking I will usually separate the sauce into smaller 1/2 cup containers before freezing so when I need to use it, I just pull out the amount I need rather then defrosting a full quart sized contained. If you know how to can, you can store the applesauce in mason jars in your pantry rather then in the freezer - I have no idea how to can myself, otherwise I'd do this rather then having it take up so much space in my freezer.

You can substitute the lemon juice with additional water or any flavor juice or nectar to give your sauce a different flavor.

Baked Ziti

Since my husband really isn't big on Turkey, baked Ziti has become another major part of my Thanksgiving Menu. When I make Baked Ziti I go very heavy on the cheeses - to me the Ricotta is the most important part - there must be plenty of it for it to be a good Baked Ziti.

My Baked Ziti
Ingredients
3 (16oz each) packages of Ziti or Mostaccioli

3 (32oz each) containers Ricotta (Polly O Brand if possible, its the best)
3 pounds mozzarella, shredded & divided (1 pound to mix in, 2 pounds sprinkle on top)
3-4 (24oz) jars pasta sauce (I prefer Francesco Rinaldi Brand Original Traditional)


Directions:
Preheat oven to 375F

Cook pasta according to package directions. Drain, return to pot.

Add both containers of ricotta to pasta and mix until well incorporated. Then Add sauce, I usually add a jar and a half of sauce for 3 pounds of pasta, but it all depends on your preference. Mix well, then add in 1 pound of shredded mozzarella, mix well.

Carefully pour pasta mixture into 2 rectangular bakes (9inch by 13 inch). Cover with shredded mozzarella, then using a spoon, drizzle more sauce on top.

Bake at 375F for 30-35 minutes until hot & cheese is completely melted.


White Sauced Baked Ziti
Not everyone in my family likes tomato sauce so often I will make a white sauce instead for one of the two trays of ziti. To make it, follow the same directions as above, but instead of the 4 jars of pasta sauce, replace with my White Sauce recipe below:

Ingredients for Sauce
1 stick salted butter (do not use margarine)
4 tablespoons all purpose flour
4-5 cups milk
Salt & Pepper to taste
Optional: garlic powder or minced garlic Directions
In a 3 quart saucepan, melt butter on medium flame. Once butter is completely melted, mix in flour until well incorporated. Add a cup of milk to the mixture and using a wire whisk, constantly whisk until there's no clumps. Allow mixture to thicken (1 or 2 minutes), then add another cup of milk, again constantly whisking, allow to thicken again, add another cup of milk and repeat until all milk is mixed in, then continue heating on medium low to allow sauce to thicken a little. Add Salt & Pepper to taste, if desired sprinkle in a 1/2 teaspoon of garlic powder or 1 teaspoon of minced garlic.

Mashed Potatoes

This probably should have been one of the first recipes I posted, but silly me thought "everyone knows how to make mashed potatoes" - then I remembered how several friends told me they have no idea how to cook. So this is for all of them.

My Mashed Potatoes



Ingredients
5 pounds potatoes
1 stick of SALTED butter
3/4 cup milk
Salt & pepper to taste

Special Equipment
Potato Peeler
Potato Masher
Immersion Blender (Hand/Stick Blender)
Electric Mixer

Directions
Start by washing your potatoes under lukewarm water to rinse off all the dirt. Next peel the skins off all the potatoes. Next cut potatoes into small pieces, about 1 1/2 - 2 inches in size. Place all potatoes in a large stock pot, fill with water (up to 2-3 inches to top), place on stove and heat to boiling on medium high. You want the potatoes very tender - to the point that the just about fall apart when pierced with a fork. About 20-30 minutes (depending on how small you cut your potatoes, the smaller they are the quicker they cook). Once they are very tender, remove from heat and drain in colander. Return potatoes to pot, using potato masher, mash all the potatoes until there is no chunks left.

Next, you can either use an immersion blender or electric mixer, add melted butter and blend until smooth, turn stove on at medium low, and add milk, salt & pepper. Continue using the immersion blender or electric mixer to mix in milk. Once fully combined, taste test to see if the potatoes are creamy and salty enough for you. If not, adjust to your desire. Then continue heating on a low flame, mixing with wooden spoon often until potatoes are heated thru.

This recipe is enough to feed about 12 people - I usually double this recipe on Thanksgiving.

Roasted Asparagus

This is going to be a new addition to my Thanksgiving Menu this year. I've made Roasted Asparagus plenty of times before, but never on Thanksgiving. I thought it would be a nice new addition for something a little different then our usual.

Roasted Asparagus
Ingredients
1 bunch green asparagus
1 bunch white asparagus
1 tablespoon olive oil
Sea Salt (fine not coarse)
Pepper
Optional: 1 tablespoon minced garlic

Directions
Heat the oven to 450°F and arrange a rack in the upper third.

Wash and trip asparagus.

On a baking sheet, toss the asparagus with the olive oil until evenly coated. Arrange in a single layer and season with salt and pepper, and if desired, minced garlic.

Roast for 5 minutes, shake the pan, then roast until just tender when pierced with a knife, about 5 minutes more.

Brown Sugared Carrots

This particular recipe I found in Martha Stewart's website - though I can tell ya she's not the originator of this recipe, I've had it growing up long before she ever published it under her own name. The only differences between her recipe and the one I grew up on is she uses grapeseed oil, olive oil, rosemary and molasses - the recipe I grew up on used either Canola or Vegetable oil and Honey instead of molasses.

Brown Sugared Carrots



Ingredients
2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
Coarse salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1 tablespoon molasses
1/4 cup grapeseed oil
1 1/2 tablespoons unsalted butter
1 sprig fresh rosemary

Directions
Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.

Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.

Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.

Notes: You and substitute both the olive oil and the grapeseed oil with equal amounts of Canola oil
For a richer caramelier (is that even a word?) flavor, use dark brown sugar instead of light brown sugar
You can substitute the molasses with honey or agave nectar
Salted butter actually works better with this recipe then unsalted

Jellied Cranberry Sauce

I tried several different recipes for making Jellied Cranberry Sauce - they all failed to "Gel up" properly, and then I found this recipe. Its the only one that actually works.

Jellied Cranberry Sauce
Ingredients
INGREDIENTS 4 (12-ounce) bags cranberries, thawed if frozen
3 cups sugar
3 1/3 cups cold water
3 envelopes unflavored gelatin

Directions:
Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.

Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.

To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

Note:
For cranberry orange sauce, replace 3 cups of water with orange juice before boiling.

Brussel Sprouts in Butter Sauce

I've made these many times, but never on Thanksgiving. Usually my mother-in-law picks up several boxes of Green Giant's Brussel Sprouts in Butter Sauce boil in a bag packages, because I've got so much going already I just don't have an extra few minutes to make these completely homemade on Thanksgiving too. This recipe tastes just like Green Giant's Butter Sauce, my kids always go crazy for them.

Brussel Sprouts in Butter Sauce
Ingredients
2 bunches of fresh brussel sprouts or 16oz package of frozen
2 teaspoons salt
1/2 cup butter, cut up into cubes
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch

Start by steaming brussel sprouts for 10 minutes or until very tender when pierced with fork.

For sauce - start by combining water and cornstarch in measuring cup until cornstarch is completely dissolved. Set aside.

In saucepan, melt butter with salt and sugar over medium heat. Once melted, add cornstarch mixture, continue mixing and heating until mixture thickens to a thin sauce.

Remove from heat. Put brussel sprouts into serving dish, pour sauce over, toss to coat.

Note: this same sauce can be used on many other vegetables, I've tried it on corn, asparagus, broccoli, and cauliflower - tastes great on all.

Mashed Turnips

This was a dish I remember my paternal grandmother making for a Sunday Roast Beef Dinner. Something I always loved but didn't learn to make until 5 years ago. Its actually a very simple dish to prepare but absolutely delicious.

Mashed Turnips
Ingredients
2-4 white turnips or 1 large waxed turnip (I prefer the smaller white turnips, much easier to cut & peel)
melted butter
milk
water
salt
pepper

Directions:
Note: I never actually measured out the ingredients I use in this dish, I think for butter I use about half a stick and for the milk its probably about 1/4-1/2 a cup. The salt & pepper is too taste
Peel turnips to remove their waxy skins, cut into about 1 inch chunks. Place in a saucepan with enough water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered until they are easily pierced by a paring knife, about 35 minutes.

Drain and puree in food processor or use a potato masher. Add melted butter, milk, salt & pepper. Enjoy!

Mom's Sweet Potato Casserole

I don't know where my mom originally got this recipe, it might have been from my aunt, and my mom improved upon it. She's made it every year since I was 7 or 8 years old. Its always been one of my favorite Thanksgiving dishes. I made it for the first time many years ago, and everyone in my family loves it.

Mom's Sweet Potato Casserole



Ingredients:
6 large sweet potatoes/golden yams
1 cup milk
1/2 cup packed brown sugar
1/4 cup maple syrup
6 tablespoons or so butter, softened (I think I usually end up using 1 whole stick)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 bag marshmallows (regular or mini - most of the time I use the regular size)
Directions
Preheat oven to 350F.

Wash dirt off sweet potatoes, then boil until very tender. Remove from water, place in large colander and rinse under cold water until potatoes are cool enough to handle. Remove skins and place potatoes in large mixing bowl. Mash partially with potato masher, then using an electric mixer, continue to mash while adding in brown sugar, butter, cinnamon, & salt. Mix well, then add the maple syrup, continuing to mix, gradually add milk. Sweet potatoes should appear pureed but not soupy. Taste a bit, you may desire to add a little more butter and/or maple syrup.

Transfer potatoes to a 2 1/2 -3 quart casserole dish. Bake uncovered at 350F for 20-25 minutes or until hot. Remove from oven, top with marshmallows (leave about a half inch uncovered around the edges to avoid marshmallows spilling over sides of dish). Return to oven and bake 5-10 minutes more - just until the marshmallows are melted and have a light brown appearance - watch carefully, the marshmallows easily. This makes about 10 servings.

Grandma's Creamed Spinach

Though my maternal grandmother passed when I was only 6 months old, so I never got to experience her amazing cooking first hand, this is one of her recipes which she passed down to all her daughters. She made it for all holidays, with Sunday Pot Roast and other Sunday dinners. Some of my aunts have slightly altered the recipe, but the original is what I like the best. And in my opinion, this recipe is by far the best Creamed Spinach recipe.

Grandma's Creamed Spinach
Ingredients
10oz package of chopped spinach, thawed and well drained
6-8 tablespoons of butter
1/4 cup finely chopped onion
1-2 tablespoons minced garlic or 1-2 teaspoons garlic powder
1/4 cup flour
1 teaspoon salt (or more to taste)
1 1/2 cups half and half or light cream

Directions
Melt butter in 2quart saucepan. Add onion & garlic, sauté for 2 minutes or until crisp-tender. Stir in flour and salt until well combined. Gradually add in light cream, whisking constantly. Once all lumps are gone, you may stop whisking and bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, reduce heat to low, cook uncovered for 5 minutes or until heated thru. This makes about 4 servings, it easily doubles and triples.

Green Bean Casserole

I can honestly say I'm not a huge Green Bean Casserole fan. But my father-in-law really enjoys it. So for the first Thanksgiving at my house, I decided to give it a go. This recipe is based on Campbell's Green Bean Casserole recipe, but I slightly altered it because I felt like the recipe in its original format was too "soupy".

Green Bean Casserole



Ingredients
2 cans (10 3/4oz each) condensed Cream of Mushroom Soup, undiluted
1 cup light cream
1 tablespoon butter
1 tablespoon all purpose flour
8 cups cooked green beans
2 2/3 cup French Fried Onions

Directions:
Preheat oven to 350F.

In small saucepan (2 quart) melt butter, then add flour. Mix until thick, then add the light cream. Using a wire whisk, stir constantly until all is completely blended together. Heat on medium about 2-3 minutes until the mixture is slightly thickened. Add 1 can of cream of mushroom soup, mix well until combined and no chunky bits of soup remain, then add the 2nd can and do the same. Continue heating on medium heat another 2-4 minutes until mixture thickens. Remove from heat.

In 3 quart casserole dish, combine the sauce with green beans and 1 1/3 cup of the fried onions. Bake at 350F for 25 minutes or until hot. Stir mixture. Top with remaining fried onions and bake 5 minutes more.

Notes & Variations:
1. You may use milk or half & half instead of the light cream.
2. Replace 1 1/3 cup of French Fried Onions with sliced shallots instead. Gently fry the shallots in butter before adding flour to mixture. Follow the remaining steps the same, EXCEPT do not add 1 1/3 cups of fried onions to sauce mixture in casserole dish.
3. If you have the time, use fresh green beans instead of frozen or canned. Steam them until they still have a little bit of a crunch in them, but aren't totally soft.
4. Try adding a 1/2 cup of fresh sweet red bell pepper and/or quartered grape tomatoes to green bean mixture before baking.
5. For cheese lovers, had a half cup of shredded cheddar, Monterey Jack or cubed Velveeta to green bean mixture before baking. Right before adding the remaining fried onions for topping, add sprinkle anothher 1/2 cup of the cheese on top. Follow by remaining fried onion and bake 5 minutes. .

Glazed Baby Carrots

While I think Green Giant's version of Glazed Carrots are great, homemade are always better!

Glazed Baby Carrots
Ingredients
2 pounds baby carrots
2 tablespoons brown sugar
1/3cup honey
3 tablespoons butter

Directions
Steam Carrots until tender - or boil until tender, then drain remaining water. Place carrots in serving dish.

Meanwhile in a small saucepan combine remaining ingredients. Heat until butter is melted. Pour over carrots, toss to coat.

Mashed Butternut Squash

Years ago when Boston Market started popping up in NY, they had a Butternut Squash Soufflé that was delicious. They long since stopped serving it, however I found a copy cat recipe that I slightly altered and I think my recipe comes very close.

Mashed Butternut Squash
Ingredients
1 medium butternut squash
2 tablespoons melted butter
2 tablespoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4teaspoon allspice
1/8teaspoon black pepper

Directions:
Fill a 3 quart pot with water and bring to a boil. Cut squash into quarters and remove seeds. place squash into boiling water, boil until tender (about 20 minutes). Drain, and cool 10 minutes. Carefully scoop flesh out of skins, place into bowl and mash with potato masher. Add remaining ingredients and continue to mash until squash appears almost pureed. Allow at least 10 minutes before serving to let the flavors develop. You can make this 1 day ahead and reheat in a 350 oven for 15 minutes in a ceramic casserole dish or in the microwave a couple of minutes.

Whole Berry Cranberry Sauce

When I was in kindergarten, as a class project we made homemade cranberry sauce. I always remembered this experience and tried for years to get my mother to do it as well. I finally started making it myself when I was in my twenties. I told my mom about my recipe and she started making her own too.

Whole Berry Cranberry Sauce
Ingredients
1 package (12-16oz) fresh cranberries
1 cup white sugar
1 cup water or orange juice

Directions
Pick thru cranberries and make sure all stems are removed. Then place in a colander and rinse under cold water. Set aside

In medium saucepan over medium heat, dissolve the sugar in either 1 cup of water or 1 cup of orange juice. Once dissolved (about 3 minutes), reduce heat to medium low, and stir in cranberries. Cook until the cranberries start to "pop" - about 10 minutes. Remove from heat, allow to cool 30 minutes, then place in a storage container. Cool completely before covering and refrigerating. You can make this up to 4 days ahead.