Thanksgiving Recipes
The holidays are hectic…no doubt about it…and the season is rushed earlier and earlier every year. Long gone are the days of leisurely easing into the holidays one at a time. They are beginning to blend together.
Back in the days before In the Curious Kitchen, I would spend my early fall weekends curled up with a big stack of magazines. With my notebook, my favorite pen, and a big cup of coffee by my side, I would carefully peruse each one looking for ideas. I would jot down notes for menus, recipes or decorating ideas—earmarking the pages as I would find something exciting. For me, it was my “normal” to change things up year after year. That was my idea of a tradition. Of course, I would keep a few things the same but for the most part, I loved experimenting and trying new ideas each season.
Being on the road and in sales, the holidays were always busy, busy, busy and I would start planning early. But getting this new business venture off the ground and keeping up with a packed holiday market schedule meant that I was doing my holiday planning waaaaaay earlier this year. I must admit it was a bit difficult to think about Thanksgiving and Christmas goodies in 90-degree weather but I wanted to be prepared and I persevered. I replaced my hot coffee with a cool cocktail. I managed! And it was a fun process that has paid off in the long run. The holiday markets are fun and things are going well.
With Thanksgiving almost here, I hope you are all ready to rest, relax and recharge with family in the coming weeks. To make things even easier for you, let In the Curious Kitchen help you plan your menu. I’ve got five go-to recipes that will sure to be a big hit at your Thanksgiving table.
1. Pumpkin Soup
Start things off with this simple but delicious Pumpkin Soup recipe. This tasty soup highlights the perfect fall vegetable and has a sweet, nutty flavor and the perfect blend of cumin and hot pepper flakes to balance the sweetness. Add some crumbled bacon and a swirl of sour cream or crème fraiche on top and you have the perfect starter for your Thanksgiving feast.
2. Sweet Tea Brined Turkey Breast
What could be better than soaking your Thanksgiving turkey breast in the “house wine of the South?!” Turkey breasts tend to be lean and therefore they can be a little on the dry side if you do not take preemptive measures to add moisture. No “desert turkeys” on my table! Rather than using the traditional salt water solution, I took inspiration from my Grandmother and use her favorite beverage as the base for my brining concoction.Five go The results were phenomenal. ITCK’s Sweet Tea Brined Turkey Breast has been the star of the show at our table for many years now. I know you will love it, too.
Is it dressing or stuffing? It is an age-old question. Growing up, my family always called it dressing because we never actually cooked it inside the bird. It seems that in addition to the name-game confusion, there is more controversy surrounding this traditional Thanksgiving side. Every family has its favorite recipe for this or that side dish and for some it is a non-negotiable issue. Such was the case in the Hennigan family as I quickly discovered my first year spending the holidays with this clan. Steve’s mother, Pat, had been making Thanksgiving dinner for her ever-increasing family for decades and she had her menu set in stone—or so she thought. Enter MK in the 90s when Steve and I were first married. I eagerly asked Pat if I could bring Dressed Up Stuffing—this fabulous new recipe I had discovered in one of my magazines. Her first response was a resounding NO! as she had been making the same recipe for years and it was a family favorite. But I was determined—polite, but determined. I brought my version and confidently announced that there would be two options that year. My mother-in-law was a saint and after raising a daughter and six sons, you know that is an understatement. She was gracious and kind and allowed me to introduce the family to something new and different. It was a hit—it did not replace her perennial favorite—but it was permitted every year and, yes, everyone had two helpings of dressing on their plates. Hers and mine! It is one of my favorite holiday memories. Pat and I would laugh about it every year!
This recipe is not the Brussels sprouts we all grew up with—thank goodness! We all remember those Brussels sprouts: straight out of the little square, frozen cardboard box and into a shallow pan of water to boil on the stovetop. Add salt, pepper and a little butter. Needless to say, I was not a fan. Fast forward a decade or so and I was enjoying dinner at a new restaurant in Cincinnati when I was blown away by their rendition of Brussels sprouts…so much so that I had to recreate their recipe. The secret of the most delicious Roasted Brussels Sprouts: caramelizing the sprouts in browned butter for several hours. I did change it up a bit but the flavor remains unchanged. It takes less than an hour to prepare and bake but the flavor is so amazing, it is worth the wait.
For the vegetarian at your Thanksgiving table or if you just want to show off a bit, try this delicious Stuffed Acorn Squash recipe that we tried a few years ago for my darling daughter, Lily, who complained that, as a vegetarian (at the time) she was typically left with only the starchy side dishes. Now everyone loves mashed potatoes and stuffing but everyone appreciates a thoughtful vegetable dish that is as beautiful as it is tasty. With so many varieties of squash available at my favorite local farmers market, it was a little difficult to choose from all the beautiful shapes and colors. Trust me on this…it is delicious!
It wouldn’t be an In the Curious Kitchen holiday without a cocktail or two or three. I have several favorites that would be perfect for any holiday table. Bourbon Sangria is always a good choice. Festive and fruity and full of spirits…and definitely makes enough for a crowd. Feeling a little saucy? Skip the traditional cranberry sauce and give my Cranberry Bourbon Cocktail or my Cranberry Orange Cocktail a try. Both add just a little curious twist using two of my favorites: bourbon and cranberries.
It is always fun to create a special cocktail for our holiday celebrations. I so enjoy setting up the bar with all the ingredients and instructions. As soon as my family begin arriving, they mix up a cocktail and the party begins. I cannot wait.
We all have so much in which we are thankful. For me, it always is my family—who have been such an inspiration and help getting this business going. I am also thankful for my customers, who have been so supportive. I wish each and every one a very Happy Thanksgiving. As always, I encourage you to bring a curious twist to an old family favorite recipe or try a new recipe this year. Whatever you decide to do, remember to rest, relax and enjoy the season.
Cheers!
MK
