Category Archives: Thanksgiving

Giada’s Israeli Couscous with Apples, Cranberries and Herbs

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This month we’re gearing up for Thanksgiving foods and this is definitely appearing at our table. My aunt made this when we came to visit a few months ago. It was actually my first couscous experience! This recipe comes from the great Giada (click for a great video of the recipe as well), who captured my food-loving heart with her hazelnut gelato recipe.

Image via FoodNetwork.com

This dish is great because it has the crunch of the almonds, the sweetness of the cranberries and the tartness of the apples. Plus, couscous is not only fun to say, but it’s fun to eat!

Giada’s Israeli Couscous with Apples, Cranberries and Herbs

Couscous:

  • 2 tablespoons olive oil
  • 2 cups Israeli couscous (or barley or orzo)
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 medium green apple, diced
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds, toasted, see Cook’s Note

Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Cook’s Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

I can’t wait to eat this in just a few weeks! Thanksgiving will be here before we know it…

 

Autumn Leaf Cupcakes

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Another recipe from the grocery store line. Wait. That sounds wrong. I found this in the recipe book from the grocery store line. The Betty Crocker one, with Bakerella. (Love her!) Anyways, these are simple, because you pretty much get everything from a box or jar. If you want, make it a little harder by making your cake or frosting from scratch!

Autumn Leaf Cupcakes
via Betty Crocker

  • 1 box Devil’s Food Cake mix, prepared with the water, vegetable oil (or applesauce) and eggs as described on box
  • 1/2 cup Chocolate Chips, Melted
  • 1/2 cup Butterscotch Chips, Melted
  • 1 container Chocolate Frosting

Heat oven to 350 degrees and bake cupcakes as described on box. Use cute fall colored baking cups. Once baked, cool for 10 minutes in the pans and then completely on cooling racks (about 30 minutes).

While those bad boys are baking, mark an eight inch square on wax paper. Place spoonfuls of the chocolate and butterscotch on waxed paper. Try to alternate, so you can swirl together with a spatula for a marbled effect. You can spread it almost to the eight inch square. Refrigerate for about 30 minutes, until firm.

Remove from refrigerator and let stand for about five minutes, just long enough to get a little soft. Use small leaf and acorn cookie cutters to make cutouts. I found the leaves would stay in the middle of the chocolate, once cut. Use a small knife to remove the excess chocolate and then transfer the leaves onto a wax paper lined cookie sheet. Refrigerate another five minutes or so, to make sure they are firm.

Frost cupcakes and garnish with cutouts. Serve and enjoy! Try not to eat too many in ones sitting!

Major note: Use chocolate chips, not candy melts. Candy melts are softer and will not harden enough. Your “leaves” will not come out of the cookie cutters in one piece and I can almost guarantee anger in your kitchen. That and having to remake your leaves with actual chips. Not like I’m speaking from experience or anything.

Mama Carol’s Pecan Pie Recipe

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The month of November is all about Thanksgiving. Emily and I are teaming up to share family Thanksgiving recipes. We hope you enjoy these recipes as we pass them from our family to yours! That brings us to this week’s recipe…

This pie has been baked for Thanksgiving every year for as long as I can remember.  A few years back, my grandma let me help her bake it. I remember knowing that it was a special moment that I could treasure with her. As I cooked this in my own kitchen, I felt like she was right there with me laughing about something or another. [Sidenote:  She is very much alive, she just lives on the other side of the state as me.]

Mama Carol’s Pecan Pie

  • 1 cup dark Corn Syrup
  • 3/4 cup Sugar
  • 1/4 teaspoon Salt
  • 3 Eggs (room temperature), slightly beaten
  • 3 tablespoons Butter, melted
  • 1 teaspoon Vanilla
  • 1 cup (2 – 2  1/2 oz. packages) Chopped Pecans
  • 1 unbaked Pie Shell

Either line pie plate with shell or pull the prepared one out of your fridge / freezer.  If any of you know my mom, you know the pie shells are bought premade.  If you know me, I like to be difficult and make my own.  Do whatever you want though, cook’s choice.

Combine syrup, sugar and salt in saucepan.  Bring to a boil over high heat, stirring until sugar is dissolved.  Boil for two minutes.  Pour SLOWLY over eggs from height in a very thin stream, stirring constantly so that the eggs will not cook (stir, not whisk – trust me).  Add butter, vanilla and pecans, stirring to mix.  Pour into pie shell.  Bake at 350 degrees for forty five minutes or until completely puffed on top and firm.  Watch closely the last twenty minutes and cover with foil if crust and pecans become too brown.  Serve with whipped cream.

I made this a few weeks ago, as a test for Thanksgiving. The church group liked it so much that I am sure it will grace our table on turkey day! Do you have a favorite family dessert from Thanksgiving?

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