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Thanksgiving Recipes

A Thanksgiving Twist on Traditional Cheesecake

Wednesday, November 13th, 2013 by Jean Gleason
Cheesecake with Bourbon Cranberry Sauce
 
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Author:
Recipe type: Dessert
Serves: 12

Ingredients
  • Crust
  • 24 gingersnaps
  • 3 Tablespoons coconut oil
  • Filling
  • 4 8 oz packages of organic cream cheese
  • 1⅓ cup organic coconut sugar
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • 4 organic eggs
  • ⅔ cup organic sour cream
  • ⅔ cup organic whipping cream
  • Topping
  • 2 cups organic sour cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Bourbon Cranberry Sauce
  • 12 oz package of fresh cranberries
  • 1 cup sugar
  • 1 teaspoon organic ground cinnamon
  • ¼ cup bourbon

Directions
Crust
  1. Preheat oven to 350°F
  2. pulse the gingersnaps in a food processor until they are fine crumbs
  3. add coconut oil and pulse a few more times
  4. Press into the bottom of a 9 inch spring form pan.
  5. bake for 15 minutes.
  6. After crust cools, wrap bottom and sides of pan in aluminum foil, pressing sides tightly so that water won’t penetrate the foil.
Filling
  1. Beat the cream cheese in a stand mixer for 4 minutes scrap down sides of bowl and
  2. Add sugar and beat 4 more minutes – scrap down sides of bowl.
  3. Add salt and vanilla extract and eggs one at a time beating between each egg.
  4. Add sour cream and heavy cream and blend together.
  5. Pour filling into prepared pie crust.
  6. Place wrapped spring form pan into large roasting pan.
  7. Pour boiling water into the roasting pan until it rises ½ way up the outside of the spring form pan.
  8. Bake at 325 degrees for 1½ hours.
  9. Turn off oven, open oven door and let cake cool in oven for another hour.
  10. Once the cheesecake is cooled, cover and move to the refrigerator overnight (or a minimum of 4 hours).
Topping
  1. Blend sour cream with powdered sugar and vanilla extract.
Bourbon Cranberry Sauce
  1. Toss cranberries with sugar and cinnamon.
  2. Bake in 350° oven for 1 hour, stirring after 30 minutes to smash cranberries.
  3. Add bourbon after removing from oven and stir once more.
Put it all together!
  1. Run a knife along the sides of the spring form pan.
  2. Open the spring and release the sides from the bottom.
  3. Spread the topping over the top of the cheesecake.
  4. Add a dollop of cranberry sauce to each piece of cheesecake when you serve it.

 

 

 

Butternut Squash Soup with Ginger Spice Blend

Monday, October 25th, 2010 by Jean Gleason

Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.

I just split and seeded the squash and tossed it in the oven while I was getting ready for work. I put the whole thing in the fridge (roasting pan and all) and pulled it out when I got back from work to finish the soup. I had the soup on the table 20 minutes after I walked in the door.

 
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Ingredients

Directions
  1. Preheat oven to 400°F.
  2. Slice squash in half and remove seeds.
  3. Seed and cut apple into quarters.
  4. Place squash face down on a greased roasting pan.
  5. Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
  6. Remove from oven, let cool, and peel skins off squash and apple pieces.
  7. Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
  8. Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
  9. Stir in Ginger Spice Blend, salt, pepper and cream.
  10. Let soup rest for 5 minutes before serving.
  11. Drizzle the top of each bowl with Cholula sauce.

 

Chocolate, Bourbon and Cranberries!

Wednesday, November 13th, 2013 by Jean Gleason

 

Chocolate Lava Cake with Bourbon Cranberry Sauce
 
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Ingredients
Cake
  • 5 Tbs of coconut oil
  • 3.5 oz dark chocolate
  • 2 large eggs
  • 1 large egg yolk
  • 3 Tbs coconut sugar
  • 2 Tbs flour
  • 2 teaspoons cocoa powder
  • pinch of salt
Cranberry Bourbon Sauce
  • 12 oz bag of cranberries
  • 1 cup sugar
  • 1 teaspoon organic cinnamon
  • ¼ cup bourbon

Directions
Bourbon Cranberry Sauce
  1. Blend together cranberries, sugar and cinnamon.
  2. Bake at 350°F for 1 hour, stirring after 30 minutes.
  3. Remove from oven and stir in bourbon.
Cake
  1. In a double boiler, melt together coconut oil and chocolate.
  2. Meanwhile, beat eggs and cocoanut sugar together for 3 minutes.
  3. Meanwhile mix together flour cocoa and salt.
  4. Stir the chocolate mixture into the egg mixture.
  5. Fold in the flour mixture.
  6. Spoon into 4 greased ramekins and chill for 30 minutes.
  7. Preheat oven to 425°F. Place ramekins onto baking dish and add water until it rises ½ up the sides of the ramekins.
  8. Bake for 15 minutes.
  9. Flip cake out of ramekins onto plates and serve with a dollop of bourbon cranberry sauce and whip cream.

 

 

Daniel’s Holiday Spice Gingerbread

Monday, October 25th, 2010 by Jean Gleason

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Daniel’s Holiday Spice Gingerbread
 
Ingredients
  • ½ cup butter
  • ⅓ cup sugar
  • 2 eggs
  • ⅔ cup molasses
  • 1 cup sour cream or plain yogurt
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions
  1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
  2. Cream together butter and sugar till light and fluffy.
  3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
  4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
  5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
  6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

 

Leftover Mashed Potatoes? Pancakes!

Wednesday, November 23rd, 2011 by Lynn Hollenbeck

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

 
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Ingredients

Directions
  1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
  2. Heat up skillet medium-high with canola or safflower oil.
  3. Drop ¼ cup batter on skillet. Cook until golden, then flip.

 

Oh So Tasty Pumpkin Bread Pudding!

Wednesday, November 13th, 2013 by Jean Gleason

 

Oh So Tasty Pumpkin Bread Pudding!
 
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Author:
Recipe type: Dessert
Serves: 8-10

Ingredients
Bread Pudding
Ginger Cream Drizzle
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp organic ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • ½ cup granulated sugar

Directions
Bread Pudding
  1. Preheat oven to 350°F.
  2. Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
  3. Spread the dried bread cubes on a 13x9x2-inch baking pan.
  4. In a large mixing bowl, whisk together all pudding ingredients (not the butter).
  5. Pour mixture evenly over bread cubes.
  6. Let sit for 10 minutes, until bread is well-coated and soaked.
  7. Top with butter pieces, and bake 45 to 50 minutes.
  8. Pudding should be set in center: do not over bake.
  9. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.
Drizzle
  1. Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
  2. Remove from heat.
  3. While mixture is heating, whisk egg yolks and sugar together until smooth.
  4. Slowly pour ⅓ cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
  5. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
  6. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  7. Do not boil, or sauce may curdle.
  8. Set aside, uncovered. Pour over warm pudding, and serve.

 

Rebecca Katz’s Spiced Sweet Potato Soup

Wednesday, May 11th, 2011 by Jean Gleason

To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup …. and am glad I persevered. Who said comfort food can’t be healthy?

 
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Ingredients

Directions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with coconut oil until they are evenly coated.
  3. In a small bowl, combine the ¼ teaspoon of the sea salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined.
  4. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
  5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
  6. Pour ⅓ cup of the broth into a blender, add one third of the roasted potatoes, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining ¼ teaspoon of salt, before serving.
  7. This recipe is from Rebecca Katz’s cookbook,
  8. The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
  9. (reprinted with permission). To find out more about cancer-fighting ingredients, go to
  10. www.rebeccakatz.com

 

Spiced Cranberry Relish with Port

Wednesday, November 18th, 2009 by Jean Gleason

A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner.  It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.

 
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Ingredients

Directions
  1. Julienne the orange lemon peels. In a small saucepan, heat the juices and ½ cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
  2. In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining ½ cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.
  3. Recipe adapted from
  4. Wolfgang Puck’s Adventure in the Kitchen
  5. (New York: Random House), 1991.

 

Steak au Poivre

Wednesday, November 21st, 2012 by Jean Gleason

This steak recipe will make you a culinary rock star. Here are my favorite quotes regarding the recipe:

“I was thinking about becoming a vegetarian until I tried this steak.”
“It is truely the best thing I have ever eaten.”
“I dream about this steak.”
It is so good, that we decided to ditch the turkey this thanksgiving and have steak instead. Don’t be dissuaded by the fancy French name, it is very easy to make.

 
 

Ingredients

Directions
  1. Preheat oven to 200°F.
  2. Crush peppercorns (place in bag and crack with hammer).
  3. Press salt and pepper into both sides of both steaks and let sit for 10 minutes.
  4. Pan sear steaks on medium heat for 3 minutes per side.
  5. Transfer steaks to oven.
  6. Saute onions in butter over medium-low heat for 5 minutes. (I also like to add some mushrooms, but as John does not favor them, we usually go fungi less.)
  7. Add Jack Daniels and simmer for 3 minutes
  8. Add heavy cream and simmer for 3 more minutes.
  9. Season with black truffle salt to taste (a little bit goes a long way).

Turkey in Almond Mole

Wednesday, November 23rd, 2011 by Lynn Hollenbeck

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Turkey in Almond Mole
 
Ingredients
  • leftover turkey breast and/or thighs, about 3 lbs total
  • 2 dried ancho or other mild chiles
  • ¼ cup corn or canola oil
  • 1 dried red (hot) chile
  • 1 large white onion, peeled and chopped
  • 1 cup blanched almonds
  • fine sea salt
  • at least ½ teaspoon organic ground black pepper
  • 5 or more large cloves garlic, peeled (or ½ Tablespoon organic minced garlic)
  • 3 or 4 tomatoes, peeled and chopped (about 3 cups)
  • ½ teaspoon organic ground cinnamon
  • pinch organic ground cloves
  • 1 Tablespoon red wine vinegar
  • 2 cups chicken stock
  • sesame seeds for garnish, as needed
  • tortillas

Directions
  1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
  2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
  3. Shred turkey (or use whole legs), and add to mole until heated throughout.
  4. Sprinkle with sesame seeds. Serve with tortillas.