Alright! Yesterday’s Thanksgiving feast went great! It was the first time in a long time, well, ever, that I delegated and everyone brought a dish to share!
Let’s start with my cheese-ball, a genius suggestion from my friend Amber. I got the recipe from Allrecipes.com, it was quick, cheap and seriously easy to make, not to mention it was surprisingly tasty! It did, however make two rather large cheese-balls, so you may want to half the recipe if you’re only tasting.
Ingredients:
- 2 (8 ounce) packages cream cheese, softened
- 3 1/2 cups shredded sharp Cheddar cheese
- 1 (1 ounce) package Ranch-style dressing mix
- 2 cups chopped pecans
- 4 pecan halves
Directions:
- In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.
Two-Potato Gratin with Cheese
I can’t begin to tell you how delicious these potatoes were! Ok, they took longer to cook than anticipate. Ok, the cream may have burnt to the bottom of the dish and ok, the recipe had sweet potatoes in it, but it was delicious! And it went down a storm!
Ingredients:
Preheat oven to 325. Grease 9 x 13 baking dish.
In a large bowl, stir together the half-and half and cream, salt and pepper. Add all the potatoes and toss. Layer abut ¼ of the potato slices in the dish. Scatter ¼ of the cheeses over the potato layer. Repeat to make three layers and reserving a final sprinkling of cheese. Pour any cream mixture remaining in the bowl over the potatoes. Sprinkle remaining cheese evenly over all. Scatter butter pieces evenly over the cheese.
Transfer to the oven and bake until the top is browned, the cream has thickened and bubbling, and a knife inserted into the center meets little resistance, about 1 hour and 20 minutes.
Transfer to rack and let rest for 10-15 minutes before serving.
Serves 8-10. Recipe from Williams-Sonoma, Thanksgiving.
Broccoli with a crunchy crumb topping
This was delicious! Broccoli with a hint of garlic and orange – delicious!!
Ingredients:
- 3 large bunches broccoli (about 10 stalks)
- Salt, to taste, plus 1/2 teaspoon
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 2 tablespoons finely chopped orange zest
- 3 garlic cloves, finely chopped
- 3 cups fresh white bread crumbs
- Freshly ground pepper, to taste
Preparation
- Cut off the broccoli stems and reserve for another use. Separate the heads into florets. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water and add the broccoli. Cook, stirring once or twice, until just tender, 4 to 6 minutes. Drain the broccoli and transfer to a bowl of ice water. When cool, drain again and pat dry.
- In a large fry pan over medium-high heat, melt 8 tablespoons of the butter. Add the orange zest and garlic and cook, stirring once or twice, until the butter begins to brown, about 3 minutes. Add the bread crumbs and stir to moisten. Cook, stirring occasionally, until the crumbs are crisp and golden brown, about 5 minutes. Stir in 1/4 teaspoon of the salt and a generous grinding of pepper. Remove from the heat and keep warm.
- Meanwhile, in another large fry pan over medium heat, melt the remaining 6 tablespoons butter. Add the broccoli, cover the pan and cook, tossing and stirring occasionally, until heated through and glazed with butter, about 5 minutes. Season with the remaining 1/4 teaspoon salt and a generous grinding of pepper and toss again.
- Spoon the broccoli into a warmed wide serving bowl. Spoon the bread crumbs evenly over the broccoli and serve immediately. Serves 8 to 10.
- Make-Ahead Tip: The broccoli can be prepared through the step of placing it in ice water up to 1 day ahead. Drain, pat dry, cover and refrigerate. Return the broccoli to room temperature before proceeding. The bread crumbs can be prepared several hours in advance and then reheated just before serving.
These recipes came from the book, Thanksgiving from Williams-Sonoma, found here! Trust me, they’re worth a shot!!
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