Tuesday, November 23, 2010

Thanksgiving Round-Up

"Do something different," pleads Aaron Panone (lick my balsamic.) in his pre-Thanksgiving post for his column on Selectism. "There are a few things about Thanksgiving that I have never been able to wrap my head around...the inability for most thanksgiving hosts/guests to step outside of the box when it comes to food really stunts the holiday’s potential."

I won't be posting any "___ of the Week" features this week as I'll be traveling, eating, and such, but here's a special holiday round-up of some of your wonderful suggestions for Thanksgiving dishes - some traditional, some a bit more out-of-the-box. (If you're not in the mood for a long read, feel free to scroll down to the bottom of the page, where I've put together an index of all the recipes I'm about to mention.)

Let's start right out with Aaron's suggestions for some not-so-traditional side dishes: Pumpernickel and Duck Confit Stuffing with Braeburn Apples and Hazelnuts; Rich Acorn Squash Layered Souffle-Cheesecake; Linguica and Bitter Green Quiche with a Stuffed Double-Bacon-Fat-Tortilla Crust (previously featured as a Recipe of the Week). I'm intrigued by the stuffing; pretty simple additions/substitutions like pumpernickel, apple, and hazelnuts could fancy up a traditional stuffing without angering the relatives too much, but then Aaron throws in the duck confit for an extra bit of out-of-the-box awesomeness. I'd love to eat this.

Pumpernickel and Duck Confit Stuffing with Braeburn Apples and Hazelnuts by aarn (lick my balsamic./Selectism)
Cranberries - the quintessential fall New England berry - made a strong showing in Boston food bloggers' Thanksgiving posts. Check out Cranberry Liqueur from Emily (A Cambridge Story), Cranberry Orange Mint Relish from Sue McCrory (Public Radio Kitchen), Cranberry Apple Fritters and Cranberry Apple Chutney from R. Patrick Kent and Lara Zelman (Local In Season), Autumn Cheesecake from Shannon (Tri to Cook), Pomegranate Cranberry Quinoa Salad from Katie (The Small Boston Kitchen), and Cranberry Oatmeal Cookies from Melanie (Just Add a Pinch of Salt).

Autumn Cheesecake by Shannon (Tri to Cook)

Pomegranate Cranberry Quinoa Salad by Katie (The Small Boston Kitchen)
Pumpkins, of course, were also heavily represented. Take a look at Pumpkin Pie with Maple Whipped Cream from Sally (Bake Cupcakes), Pumpkin Whoopie Pies from Chels and Sues (We Are Not Martha), more Pumpkin Whoopie Pies from Erin (A Nesting Experience), Vegan Pumpkin Alfredo from Janel (Eat Well with Janel), Pumpkin Bites with Pumpkin Glaze from Erin (A Girl and Her Mutt), Individual Ginger Pumpkin Cheesecakes from Lauren (Healthy Food For Living), Pumpkin and Chipotle Turkey Calzone (Fun and Fearless in Beantown), Pumpkin Pasta Bake from Kerstin (Cake, Batter, and Bowl), Pumpkin-Swirl Brownies from Brian (A Thought For Food), and Stuffed Pumpkin from Rachel (The Chef de Plunge).

Individual Ginger Pumpkin Cheesecake by Lauren Zembron (Healthy Food For Living)
Pumpkin Pasta Bake by Kerstin Sinkevicius (Cake, Batter, and Bowl)
Pumpkin-Swirl Brownies by Brian Samuels (A Thought For Food)
There's one other pumpkin recipe that you should check out. I have to set this one apart from the rest because, honestly, it terrifies me, but it's definitely a must-read-about. (At 1800 calories a slice, however, I don't think this one is a must-eat.) Check out - if you dare - the Pumpple Cake from Adam & Kate Plus ATE. This is apparently what happens when you combine pumpkin pie, apple pie, chocolate cake, and vanilla cake. And a whole lot of buttercream frosting. Yikes.

Along the pumpkin lines, we've also got a whole bunch of squash ideas. Try Butternut Squash Walnut Bread from Fred (Grown Away), Maple Butternut Squash Penne with Mustard Greens from Kimmy (Lighter and Local), a whole week of butternut squash recipes from Jen (Beantown Baker), Sauteed Butternut Squash from Acacia (I'm Too Poor for Groceries), Rustic Squash Tarts from Nikki (art and lemons), Acorn Squash with Brown Sugar and Bacon from Acacia (I'm Too Poor for Groceries), and Spaghetti Squash "Mac 'n' Cheese" with Sage and Bacon from R. Patrick Kent and Lara Zelman (Local In Season). See also: Ideas for Your Rejected Squash from Natalie (Vegitate).

Butternut Squash Walnut Bread by Fred (Grown Away)
Butternut Squash Lasagna Rolls by Jen (Beantown Baker)
And a whole bunch of other tasty-sounding recipes outside of the pumpkin/squash realm: Shiitake and Oyster Mushroom Sage Stuffing from Sue McCrory (Public Radio Kitchen), Scalloped Yams with Chestnuts and Lime; Mashed Sweet Potatoes and Bananas with Pecan Streusel both from Elizabeth (52Restaurants52Weeks), Carrot Souffle; Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans both from Cara (Cara's Cravings), Three-Cheese Mashed Potato Casserole from Jessie (The Hungry Mouse), Basic Brioche and Beet Chutney from Brian (A Thought For Food), Local Mushroom Polenta from Meghan (Travel, Wine, and Dine), Quince and Pomegranate Braise (Fearless Kitchen), Gallina (Chicken) from Brian (The Gringo Chapin), Smoked Salmon Chowder and Persimmon Salad from Jacqueline (Leather District Gourmet), Mini Sweet Potato Whoopie Pies with Maple Marshmallow Frosting from Lauren (Healthy Food For Living), and Cornbread Stuffing (Free Food Boston).

Beet Chutney by Brian Samuels (A Thought For Food)
Mini Sweet Potato Whoopie Pies with Maple Marshmallow Frosting by Lauren Zembron (Healthy Food For Living)

 Recipe Index

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