Tuesday, November 23, 2010

Thanksgiving Traditions #1

Happy Thanksgiving!

These pictures were from last year's Thanksgiving at our friend's home. We have gone to their home for Thanksgiving and they have come to our home for Passover. This year we actually are trying something new, we are going to Wisconsin to visit family for the holiday. I can't wait for the traditional meal with my family. 

 These are a few of my favorite traditional Thanksgiving recipes.  Enjoy!

Pineapple Stuffed with Chutney Cream Cheese
Cold-Weather Cooking
Makes 6 cups

"A hollowed-out pineapple half is the traditional vessel for this exotic sweet-and-savory cheese spread. However, I am fond of a spooning it into little kumquat halves, garnishing them with a dusting of toasted coconut, and passing them as a bite-sized hors d 'oeurve. Use your imagination as the curry flavors blend beautifully with most winter fruits"

This recipe was amazing and a perfect start to Thanksgiving. We served it with crackers, grapes and assorted nuts. I love the sweet from the mango chutney and the curry with the smokey cheese. This is a recipe for all seasons!

1 1/2 pounds cream cheese, at room temperature
3 tablespoons medium dry sherry
3 tablespoons light brown sugar
1 tablespoon best quality curry powder
1 tablespoon ground ginger
1 teaspoon dry mustard
1 bunch scallions, trimmed and finely minced
2/3 cup Trader Joe's mango chutney, finely chopped
6 ounces shredded sharp Cheddar cheese
grated zest of one lime
6 ounces of hickory-smoked almonds, coarsely chopped
Garnishes of winter fruit (grapes, apples, oranges, kumquats, and pears) in bite-sized pieces, toasted coconut or wheatmeal crackers if serving as a spread

Using an electric mixer, cream together the cream cheese, sherry, brown sugar, curry, ginger, and mustard in a large mixing bowl. Stir in the scallions, chutney, Cheddar, lime zest and almonds. Let the flavors mellow for a few hours in the refrigerator, Serve slightly chilled or at room temperature as a dip in a hollowed-out pineapple half or piped onto individual bite-sized pieces of fruit. Garnish with toasted coconut.  

My absolute favorite at the Thanksgiving table is the sweet potato mold that my mom makes. If we have Thanksgiving away, she makes it so we still have leftovers. I love it and it is probably better my brother doesn't like it, I get more that way! It is sweet and soft, fluffy and rich with brown sugar, cream and pecans. 

Mom's Sweet Potato Mold
6-7 sweet potatoes ( large- red is best)
1/4 lb. unsalted butter- room temp
1/2 cup light brown sugar
5.3 oz can evaporated milk
1 tea. nutmeg
1 egg- slightly beaten
1 cup golden raisins
3/4 cup dark brown sugar
1 cup pecans

Boil whole potatoes with peel on.  approx 20 minutes till soft- when
cool enough to handle peel skin off and mash
add butter, milk, sugar, fold in together

Grease 6 1/2  cup ring mold generously with butter- sprinkle dark brown
sugar into the bottom and up the sides
pat sugar into butter
Place pecan halves into the brown sugar on the bottom of ring mold
Fill up mold with potato mixture (smooth and creamy) and bake 45 minutes cool at least 10 minutes - invert and serve

1 comment:

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