Thanksgiving is right around the corner, people! My family is in for a treat with the recipes I’ve selected. In true Bake Like A Champ fashion, I’ve selected recipes that are simple yet pack a big wow factor. What are you all cooking and baking? Let me know in the comments below!
The Main Event
I think the Italian-inspired flavors will be a huge hit at our Thanksgiving table this year.
Sides for Days
This had me at mascarpone cheese.
I’ve made this for years, and my family thinks it’s to die for.
The recipe in the link is for the honey gastrique sauce, which I drizzle over brussels sprouts that I’ve roasted at 400 degrees for 25 minutes. The sauce recipe makes more than you need. I only use a few spoonfuls since it’s an intensely flavored sauce. I toss in roasted hazelnuts to the dish as well. It’s a crowd favorite.
Forgive me, but I refuse to eat the canned version of this casserole! Smitten Kitchen has an excellent from-scratch version that I’ve made. My only suggestion is to blanch the green beans longer than the recipe suggests. And who doesn’t love freshly fried onion strings?
Mashed Sweet Potatoes
I don’t know how this is possible, but I can’t seem to find a simple mashed sweet potato recipe. Everything seems to have either orange or molasses or marshmallows! I’ll improvise though and roast the sweet potatoes, then mash and mix with a little heavy cream, butter, and a tiny bit of brown sugar.
Although my family probably thinks we’re having too many carbs, rolls at Thanksgiving are mandatory in my opinion. I chose these because I can make the batter a day ahead of time and then pop them in the oven 30 minutes before we sit down to eat.
I canned this last week, and I will tell you that I’ve already broken into a jar and enjoyed the jam on toast. So much better than a plain cranberry sauce.
Baking Like a Champ
I kind of feel like I should stop bragging about my pie recipe, but I’ve had so many rave reviews, I’d be doing you a disservice if I didn’t encourage you to make it. I can’t wait to bake it for my family this week!
I will preface this by saying that I typically think pumpkin pies are kind of blah. The crust is flavorless and I have bad memories of a condensation-laden filling. A couple weeks ago I decided to conquer my fear/distaste of pumpkin pies, and this recipe from Alton Brown of the Food Network is AMAZING! The gingersnap crust totally makes it, and the filling is perfect. If you want to be fancy like me you can grate fresh nutmeg, but I’m sure the jar version will work just as well. The only modification I made to the recipe was that I used 15 oz of pumpkin puree (it called for 16 oz) because that’s how many ounces are in a can, and I thought it was dumb to buy another can just for one ounce!
I can’t wait to hear about everything you cook and bake for your family! Tag @bakelikeachamp when you post photos of your food (you know you will), so we can collectively drool over your creations.