By Ennie Conner
For some, Thanksgiving is just kind of a “takeout and binging" movies kind of day. For others, a huge feast and a family dinner is the norm. Thanksgiving is a time to enjoy the time we have with each other, to think back on what’s happened in the year and recognize what we are thankful for. That said, it’s also about the food. In my family, we cook a lot more the day before Thanksgiving than we do on the actual day, and it’s always really fun. Enjoying the time I spend with my family at this time of year makes me realize what’s really important. With that, here are some recipes to make together.
Scottish Morning Rolls
These are so great to make in the early morning of Thanksgiving day, if you’re feeling up to it. I usually make a surplus so I can save some for sandwiches made from the leftover turkey. Also, it fills your space with the smell of warm bread, which lasts for the whole day… yum!
Ingredients: 3.5 cups all-purpose flour; 2 teaspoons active dry yeast; 1.5-2 teaspoons salt or to taste; 2/3 cup warm milk; 2/3 cup warm water; 2 tablespoons milk, extra to brush the rolls; 1 tablespoon flour extra to dust the rolls.
Directions: 1. Preheat the oven to 400ºF 10 minutes before baking. Line a large baking tray with parchment paper and sprinkle lightly with cornmeal. Sift the flour, yeast and salt into a large bowl and make a well in the center. Mix the milk with the water and pour into the well. Mix into a soft, almost sticky dough. (You may need to add 1-2 more tablespoons of liquid depending on the flour you use). Lightly knead the dough on a lightly floured surface for about 4 minutes.
2. Place the dough in a lightly-oiled bowl, cover with a lightly oiled cling film and leave in a warm place for about 1 hour or until doubled.
3. Knock back the dough on a lightly floured surface and divide into 10 equal pieces. Knead each piece lightly and roll or pat into a flat round about 3½-4 inches (the dough weighs 798g/1.76 pound).
4. Place on the prepared baking sheet, spaced well apart, and cover with oiled clear film or transparent plastic. Leave to rise in a warm place, for about 30-40 minutes.
5. Just before baking, press each roll lightly with the three middle fingers to equalize air bubbles and to prevent blistering, then brush with milk and dust lightly with flour. Bake for 15-20 minutes or until lightly browned. Remove from the oven, dust with more flour and cool slightly on a wire rack. Serve warm.
Smashed Potatoes
I don’t know about you, but I love a good potato. I’ve tried a lot of different potato recipes for Thanksgiving, and this recipe from Love & Lemons happens to be my favorite. They’re so flaky and good, and such a great pairing with whatever gravy you’ve got going on.
Ingredients: 2 pounds small yellow potatoes; 2 teaspoons sea salt (divided); 2 tablespoons extra-virgin olive oil, plus more for the pans; 1.5 teaspoons garlic powder; 3/4 teaspoon onion powder; freshly ground black pepper; 1 tablespoon finely chopped fresh herbs, parsley, chives, and/or dill; flaky sea salt (optional); parmesan cheese (optional)
Directions: 1. Preheat the oven to 425°F and liberally coat two baking sheets with olive oil.
2. Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
3. Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
4. Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.
Southern Peach Cobbler
If you like peaches, you’ll love this. I started making this one about two years ago. It’s a
tweaked recipe from Allrecipes.com, and it’s delicious as a dessert… and a morning-after treat. Served in a bowl with vanilla ice cream, it’s absolutely perfect.
Ingredients: 8 fresh peaches, peeled, pitted and sliced into thin wedges (or 2 bags of frozen peaches); 1/4 cup white sugar; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 1/2 teaspoons fresh lemon juice; 2 teaspoons cornstarch; 1 cup all-purpose flour; 1/4 cup white sugar; 1/4 cup brown sugar; 1 teaspoon baking powder; 1/2 teaspoon salt (to taste); 6 tablespoons unsalted butter, chilled and cut into small pieces; 1/4 cup boiling water; 3 tablespoons white sugar; 2 teaspoons ground cinnamon
Directions: 1. Gather all ingredients. Preheat the oven to 425ºF.
2. Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly, and pour into a 2-quart baking dish. Bake in a preheated oven for 10 minutes.
3. Meanwhile, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from the oven, and drop spoonfuls of topping over them.
5. Mix 3 tablespoons white sugar and 2 teaspoons cinnamon together in a small bowl; sprinkle over the entire cobbler.
6. Bake in the preheated oven until the topping is golden, about 30 minutes.
German Apple Crumble
By Laura Steinfort
You are in charge of the Thanksgiving dessert and still have no idea what to do? Or maybe you just have too many apples? This recipe is perfect; it’s very easy, quick and extremely delicious. And the best part is it is a healthier alternative to most other desserts and can be tailored to your liking
Ingredients: 7 apples; 1.5 teaspoon cinnamon; 2 tablespoon sugar (or maple syrup, honey); 2 tablespoon lemon juice or water; 1 cup flour (of your choice); 1 cup oats; 1/2 cup sugar; 1/2 cup butter (cold); 1/2 teaspoon baking powder
Directions: 1. Preheat your oven at 350ºF, then start by dicing your apples. You can either peel them beforehand or leave the peel on. Add the lemon juice or water, cinnamon and sugar and give it a good stir.
2. Transfer your apples to a baking tin and spread them evenly across it.
3. For the topping, start combining the cold butter with sugar, baking powder, flour and oats. (You can adapt the ratio of flour to oats also to your taste.) If you like more cinnamon you can also add another tablespoon.
4. Stir the mixture or use your hands until you have a crumbly texture. It is also fine if your dough still contains some small cubes as long as everything is mixed well together.
5. Drizzle your crumble evenly over your apple mixture and bake for 30-40 minutes in the preheated oven until golden brown.
6. After you take it out of the oven, let it cool down a bit. It tastes best if served still warm and you could add for instance some vanilla ice cream for that extra finish.
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