This year's Thanksgiving Day menu incorporated traditional favorites, along with a few new dishes. You can find recipes for orange-sage turkey, sweet potato casserole, cranberry-apple bake and fudge pie in this post. New recipes at this year's feast included a zesty sundried tomato spread served with crackers and fresh carrots and several dishes my sister, Jennifer, suggested. The pumpkin soup recipe above was a hit at her monthly cooking club, and gingerbread trifle incorporates several holiday flavors.
Also a cooking club recommendation, Jennifer brought these Martha Stewart pumpkin cookies with brown-butter icing. We have enjoyed leftover cookies with tea.
Jennifer also tempted us with homemade herb and butter bread. A lady from her church recently offered to teach women from their congregation how to make homemade bread, and we were all delighted to sample Jennifer's work.
Sundried Tomato Cheese Spread
I found this recipe a couple of years ago, I believe in Southern Living.
1 garlic bulb
1 teaspoon olive oil
1 (11-ounce) package goat cheese
1 (8-ounce) package cream cheese
1/3 cup sundried tomatoes in oil, drained and chopped
2 tablespoons fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Assorted crackers, breads and vegetables
Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with oil. Fold foil to seal. Place on a baking sheet. Bake at 425 degrees for 45 minutes or until cloves are tender. Let cool slightly. Squeeze pulp from garlic cloves; mash. Beat garlic, goat cheese, and next 5 ingredients at medium speed until well blended. Cover and chill until ready to serve. Serve with assorted crackers, breads and vegetables. Yields 3 cups.
I predict this velvety golden soup will become a fall staple at our house.
1 yellow onion, chopped
1 clove garlic, minced
6 cups chicken stock
1 1/2 teaspoon salt
1 (30-ounce) can pumpkin puree
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/2 cup heavy whipping cream
5 whole black peppercorns
Saute onion and garlic in a large saucepan. Add chicken stock, pumpkin puree, parsley, thyme and peppercorns. Bring to a boil, then remove from heat. Puree soup in batches in a blender or food processor. Return to pan, and bring to a boil again. Reduce heat to low, and simmer uncovered for 30 minutes. Stir in heavy cream. Ladle into soup bowls, and garnish with a dollop of cream and fresh parsley. Serves 9.
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook and serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamon or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps
Bake the gingerbread according to package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir in pumpkin pie filling, sugar and cardamon or cinnamon into the pudding. Crumble one batch of gingerbread into bowl. Layer ingredients, ending with Cool Whip. Refrigerate overnight, and sprinkle with gingersnaps before serving.