Bon Appetit (Alaina) - Like last year, this issue provides several variations of things like potatoes, cranberries, stuffing, turkey and more. They provide menu ideas for various types of Thanksgivings and even include a vegetarian menu. I especially like (it is perhaps my favorite feature) the helpful tips on what can be prepared ahead and how to time your meal. Ths issue boasts 115 recipes and techniques. You are sure to find dishes to suit your menu and palate.
With recipes like Sweet & Spicy Cranberry Sauce, Vanilla-Spiced Caramel & Pear Tart, Roast Turkey Breast w/Potatoes, Green Beans & Mustard Pan Sauce (Thanksgiving all in on dish!), Maple-Braised Butternut Squash w/Fresh Thyme, and Roasted Sweet Potato Wedges w/Smoked Chile Cream, it was a tough choice. I decided on Sauteed Shredded Brussels Sprouts w/Smoked Ham & Toasted Pecans. I picked it partly because I have a mostly negative relationship with brussels sprouts - something about the texture and so I was eager to try them shredded. They were quite good and I would actually make them again. The smoky flavor of the ham was a wonderful addition and the texture was entirely different. Next week I'm going to share another recipe from this issue that I loved even more!
Sauteed Shredded Brussels Sprouts w/Smoked Ham & Toasted Pecans
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2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans, toasted, chopped
Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD Can be prepared 1 day ahead. Cover and chill.Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
Food Network Magazine (Alaina) - This issue is also quite festive and is packed with lots of recipes. The pull-out section is 50 different stuffing variations which include traditional stuffing, cornbread stuffing, and rice stuffing. They look so good and I plan to pick one to try for our Thanksgiving (did I mention that I will be hosting my very first full Thanksgiving meal?). Food Network does a great job of including side dish ideas and quick dinners in every issue and this one is no exception. The pooled talents of so many great chefs makes for an interesting and diverse magazine.
There were many recipes that sounded wonderful - some holiday and some every day - Chocolate-Toffee Pecan Tart, Endive & Blue Cheese Salad, Parker House Rolls, Butternut, Arugula, & Pine Nut Salad, Spicy Cumin Fries, and Thai Chicken Soup are just a few. Bobby Flay shares a Macaroni & Cheese that I'm pretty sure is amazing. :)
I made the Stuffed Baby Bellas. These are great appetizers - the recipe says it will serve 4 but I'm pretty sure 2/person would be an appropriate starter size so you can count on it feeding at least 8. The recipe made too much filling so you can either halve it, make meatballs with the leftover (that's what I did), or buy more mushroom caps. The lemon zest and fennel made for a bright and flavorful filling. Overall, we really liked these.
STUFFED BABY BELLAS
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16 baby portabella mushrooms (creminis)
1 pound ground chicken or turkey breast
1 teaspoon fennel seed, 1/3 palmful
1 small onion, finely chopped
3 garlic cloves, grated or finely chopped
1 lemon, zested
1 cup shredded asiago cheese
1/2 cup breadcrumbs, a couple handfuls
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1/4 cup pine nuts or chopped almonds
Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
Every Day with Rachael Ray (Stephanie) – This issue was, in my very humble opinion, quite a disappointment. There were a few recipes that sounded promising, like Potato Cake with Bacon, Sour Cream and Apples or Penne with Bacon, Butternut Squash and Spinach. And I even tried a couple recipes, Roast Mushrooms and Kale over Mashed Sweet Potatoes (not worth making!) and Chipotle-Barbecue Chicken. But, if you’re looking for good Thanksgiving ideas, look somewhere else. Other than four different ways to cook a turkey and small section of unusual side dishes, this issue evokes little Thanksgiving cheer.
CHIPOTLE BARBEQUE CHICKEN
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6 Tbsp butter
6 large cloves garlic, finely chopped
1 large onion, chopped
¼ c. chipotle chiles in adobo sauce, chopped
¼ c. ketchup
3 Tbsp cider vinegar
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
8 chicken thighs (about 2 pounds)
Preheat the oven to 425°. Line a rimmed baking sheet with foil.
In a deep skillet, heat 3 Tbsp butter over medium heat. Add the garlic and cook, stirring frequently, until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a small bowl. Add the onion to the skillet and cook, stirring occasionally, until golden, about 8 minutes. Add the chipotle chiles in a adobo sauce to the skillet. Add the ketchup, vinegar, brown sugar, Worcestershire and garlic and cook, stirring occasionally, until thickened, about 5 minutes.
Using tongs, coat the chicken in the sauce and place skin side up on the prepared baking sheet. Bake until the chicken is cooked through, about 30 minutes.
Cooking Light (Stephanie) -- This issue was packed with lots of yummy looking recipes Broccoli Slaw with Oranges and Crunch Noodles, Apple and Cranberry Turkey Roulade (which I hope to try!), Egg Nog, Pecan Spice Cake with ample Frosting. There is also a 50-page holiday cooking section divided up by appetizers, sides, main dishes, desserts, etc.
Although there were many recipes I considered making, I decided on Apple Kuchen. I thought it was a bit of work for the result, but my husband declared them delicious. I altered the recipe to make it gluten free, as well as cut back the sugar by about a 1/3 of a cup.
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3 Fuji apples, peeled, cored, and sliced
2 Tbsp fresh lemon juice
1 c. sugar, divided
1/2 tsp cinnamon
1/2 tsp salt, divided
6.75 ounces (about 1 1/2 c.) all-purpose flour or all-purpose gluten free + 1/2 tsp xanthan gum
1 tsp baking powder
1/2 c. butter, softened and divided
3 ounces cream cheese, softened
2 large eggs
1 tsp vanilla extract
2/3 c. nonfat buttermilk
1/2 c. chopped walnuts, toasted
1/4 c. apricot preserves
2 tsp apple juice
Preheat oven to 350°. Combine apples and lemon juice, toss. Add 1/4 c. sugar, cinnamon, and 1/4 tsp salt. Toss to combine.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, the remaining 1/4 tsp salt, and baking powder in a bowl, stirring well (if making gf, add xanthan gum here). Place remaining 3/4 c. sugar, 6 Tbsp butter, and cream cheese in a bowl; beat with a mixer on medium speed until light and fluffy. Add eggs, beating well. Stir in vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, beating just until combined. Stir in walnuts.
Scrape batter into a greased 13x9-inch metal baking pan. Arrange apples over the batter. Melt remaining butter; brush over apples. Bake for 45 minutes until set.
Combine apricot preserves and apple juice; microwave on high for 30 seconds or until meltd, stirring once. Brush over apples; cool. Cut into 15 squares.