Thanksgiving is just around the riverbend. This holiday is a turning point, if you will, from eating semi-normal sized portions and going for jogs on brisk fall days to gorging on potatoes, pie and more potatoes and claiming it’s “too icy” to peel yourself away from ABC family’s Harry Potter Weekend.
If you are a sucker for pecan pie and mashed potatoes like myself, Thanksgiving marks the beginning of an uphill battle against never-ending temptation—especially when your dear mother is convinced that you are undernourished while at school, and it is her duty to pump you full of as much gravy, butter, and starch as she can in four days.
By the end of this brief respite from school, I’m about as plump as the poor turkey, with pounds of leftovers tantalizing me in the fridge (because mom can’t possibly finish them on her own, but a young sprite like me most certainly can). Cue the sweatpants/Pajama Jeans and loose-fitting sweaters for the next three months.
Nevertheless, this holiday is magical for me. Each year there are more bottles of wine than there are people at dinner, and we average about one pie per person—what more could a wine snob with an enormous sweet tooth want?
Of course, the traditional comfort foods always make an appearance, but the past few years I have experimented ever so slightly with the classic menu. A new appetizer here, a different type of pie there—even a kale salad one year. To be honest, the crowd is often skeptical to venture into new territory when it comes to the turkey-day feast, and none of my own or my relatives’ additions have ever gone over as successfully as my mother’s mashed potatoes.
However, there are a few dishes that have received quite a bit of praise, some of them made by yours truly, others by relatives of mine.
Since I have a number of recipes I would like to offer my faithful fans, I won’t waste precious space rambling about the scrumptiousness of each recipe. Needless to say, each one has been a hit at family get-togethers. I encourage all of you to let your mom and/or dad off the hook this year and make a contribution to the holiday feast, if not in the spirit of giving thanks for the lovely meal, at least for the sake of bragging rights.
Bourbon Spiced Pecans:
Ingredients
4 cups pecans
½ cup butter
1-1/2 cups packed brown sugar
1 tsp cinnamon
1 tsp salt
¼ cup bourbon
Directions
1) Place pecans on a rimmed cookie sheet and bake for about 10 minutes or until fragrant at 350 degrees. Transfer to a bowl.
2) In a large skillet, melt the butter over medium heat. Add the pecans and stir to coat.
3) Add sugar, cinnamon and salt and continue to cook, stirring constantly for 8-10 minutes.
4) Add bourbon. Stir to combine and cook for 1-2 minutes longer.
5) Remove from heat and place the nuts on a baking sheet with parchment paper. Spread and let cool for 20 minutes.
6.) Break pecan mixture into pieces and cool completely before transferring to serving bowl or storing in an airtight container.
Mama Alt’s Garlic Mashed Potatoes:
I swear sometimes that my mother is Paula Dean’s estranged cousin. Her affinity for butter is remarkable, considering how petite she is—her buttered toast is more like butter with a bit of toast, provoking taunts from us kids. When it comes to mashed potatoes, though, she knows what’s up. These spuds are creamy, melt-in-your-mouth good, and the best part is you can make them ahead of time. Plan on doubling the recipe—there won’t be a single guest who doesn’t return for seconds.
Ingredients
3 pounds Yukon gold or russet baking potatoes (about 9 medium), peeled and cubed
1 8-ounce package cream cheese, softened
1 cup sour cream
1 cup butter, cubed
1-1/2 teaspoons onion powder
1 teaspoon salt
3 cloves garlic, minced
½ teaspoon black pepper
3 green onions
Directions
1) Place potatoes into Dutch oven and cover with water. Bring to a boil, then reduce heat. Cover and cook for 10-15 minutes or until fork-tender. Drain and mash the potatoes with cream cheese, sour cream and butter. Stir in the milk, green onion and seasonings.
2) Transfer potatoes to a greased 13 x 9-in glass baking dish. Cover and refrigerate until ready to serve.
3) Remove from the refrigerator 30 minutes prior to
baking. Bake, uncovered, for 40-50 minutes at 350 degrees, or until completely heated through.
**If using a crock-pot, heat on medium-low until completely heated through; then keep on warm.
Serves: 10
Rating: 5 Stars
