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Spike Likes… Thanksgiving Edition

November 24th, 2010

A heartwarming story, some delicious family recipes and a little holiday fun.  Yes, it is that time of year already- time for Thanksgiving.

If you have not planned your Thursday meal yet, fear not!  Our Spike Likes team has combined their family favorites into one place, just for you.

Jason Frummet:

A nicely ‘spiked’ holiday cocktail: Cranberry Gingerly – A spicy spin on the traditional Cosmo.

1/4 cup vodka (for more fruity flavor use Pomegranate Vodka, for more spice use Ginger Vodka)
2 tablespoons ginger beer
1 1/2 tablespoons thawed cranberry juice cocktail concentrate
1 1/2 teaspoons lemon juice
1/8 ground ginger

Shake ingredients with ice in a cocktail shaker, strain into a Martini glass and garnish with a slice of crystallized ginger.

An AMAZING Holiday dessert: Harvest Pear Crisp with Candied Ginger (hint, this goes well with the drink above)

Topping
1/2 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
1/2 cup chilled unsalted butter, but into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup coarsely chopped whole raw almonds (or walnuts)
1/4 cup 1/4-inch cubes crystallized ginger

Filling
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
1/4 cup 1/4-inch cubes crystallized ginger
4 pounds firm but ripe pears (6 – 7 large), peeled, cored, cut into 1/2-inch cubes

Preparation for Topping:
Whisk first 5 ingredients in bowl, add butter. Working quickly so butter doesn’t soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling.

Preparation for filling:
Preheat over to 350F. Whisk first 4 ingredients in a large bowl, add pears and ginger, toss.
Transfer to 13 x 9 x 2 inch oval baking dish or into individual ramekin dishes. Sprinkle topping over pear mixture.
Bake until topping is crisp and golden brown, and juices are bubbling, about 50 minutes. Serve warm with a dollop of whipped cream.

Rachel Omiliak: For anyone who wants to check one thing off of their Thanksgiving cooking list early, this recipe can be made a day ahead- just so all the flavors can meld together.

Cranberry Raspberry Sauce
10 ounces raspberries
1 pound cranberries
1 cup water
1 ½ cups sugar
Grand Marnier (to taste)

Mix together cranberries, water and sugar in a large heavy pan.  Cook to boiling, continue a gentle boil, stirring frequently.  Once the cranberries pop open (about 10 minutes), stir in the raspberries and cook for another 5 minutes.  Remove from heat, and let cool.  Add Grand Marnier to taste.  Chill in jars, serve and enjoy!

Tim Hodgson: I hated yams as a kid. But then I didn’t have yams prepared like this. I’m now dutifully making up for the years of not eating them. If you try this recipe, I think you’ll agree.  They’re called “Christmas Yams” but we checked with the Holiday Authorities, and found out that it was indeed okay to make these for Thanksgiving.

Christmas Thanksgiving Yams

2 Cups Raw Cranberries
½ Cup Butter
1 Cup Brown Sugar
4 Apples (Cored and Sliced)
5-7 Fresh Cooked Yams (Sliced into 1 1/2 inch chunks)

Combine cranberries, butter, sugar and apples in medium saucepan.  Cook until the pan is bubbly and the butter is melted.
Lay fresh cooked yams evenly across 13″ by 8″ pan.  Pour fruit mixture over cooked yams.
Bake for ½ hour at 350 degrees.

Lea Loya: My mom passed away seven years ago during Thanksgiving week. It was her favorite holiday. This time of year, I think of her cooking. It was all deeply authentic and traditional Spanish/Filipino food that is only served on special, special occasions. So, I think of her lumpia and leche flan.  Once in a while, I attempt to make them. But it never comes out as good as hers.

Willem Buys: A dee-licious side for your Thanksgiving dinner.

Mashed Carrots and Potatoes

Ingredients:
2 pounds baking potatoes, peeled and cut into chunks
2 pounds carrots, peeled and cut into chunks
2-4 tablespoons butter
Pinch saffron, crumbled
Grated zest of one lemon
1/4 to 1/2 cup milk or crème fraîche.

Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste. Serves 6 to 8.

Robert Coats: Men and women are different, so is their taste in turkey. Below are the demographic search trends according to Clues.Yahoo.com for three ways of preparing the Thanksgiving feast.

Roasted Turkey

Deep Fried Turkey

Turducken

Gina Auffant: Straight from the mouths of Kindergartners, is the story of Thanksgiving.  While their recount is not quite historically accurate, their efforts are quite adorable.

Sharan Ochsner: This Thanksgiving, just be thankful that you are not a cranberry.

Andrew Skirde: Thanksgiving Song – by Adam Sandler
In the words of Adam Sandler, “Gobble gobble goo and gobble gobble gickel, I wish turkey only cost a nickel. Oh I love turkey on Thanksgiving”

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