Recipe Ideas for Thanksgiving and the Holidays
Our season is almost at its end but we currently do still have apples and pumpkins. Plus, with proper storage, our apples and pumpkins will last for a while. Store pumpkins in a cool, dry place (such as a cool, dry basement) and they will last a few months. Apples stores well in the refrigerator. If you store these properly, you’ll be able to cook with them in Thanksgiving and beyond.
So, we thought we’d put together a roundup of some delicious Thanksgiving and holiday recipes for you to try this year! Here’s a look:
Apple Cranberry Sauce. Add two cups of cranberry sauce (not the jelly kind) to a saucepan. Add 1 chopped apple, 2 tablespoons of orange juice, and 1/2 teaspoon of cinnamon. Simmer on low until the apple softens.
Pumpkin Cheesecake. Stir 3/4 cup of pumpkin puree and 1 teaspoon pumpkin pie spice into an already prepared batch of cheesecake filling, either from a mix or you can buy it already prepared. Make sure you’re using “no bake” mix. Pour the mixture into a prepared graham cracker crust and refrigerate at least two hours before serving.
Apple Sausage Stuffing. Cook two sausages and chop into pieces when cooked. Set aside. Chop two apples and sauté for about five minutes in butter. Set aside. Prepare stuffing according to your typical recipe or the package instructions. Stir in the sausage and apples right after you add the liquid in the recipe.
Roasted Pumpkin Salad. Cut your pumpkin into cubes and roast in a 375 Degrees Fahrenheit oven (spread in a single layer on an oiled cookie sheet). Remove from the oven when soft and add salt and pepper. Set aside. Prepare your salad as usual and top with the roasted pumpkin. Finish it off with your favorite dressing. You can also sprinkle the salad with pumpkin seeds.
Baked Apples. Core apples and stuff with brown sugar, cinnamon, and raisins. You can eyeball it. Cover each apple with aluminum foil and bake in a 350 Degrees Fahrenheit oven for about twenty minutes, or until the apples are soft.
Pumpkin Soup. Roast your pumpkin as described in the Roasted Pumpkin Salad recipe, above. Add the pumpkin cubes to a food processor. Pulse in chicken or vegetable broth until the soup has the texture you want. Pulse in 1/2 teaspoon nutmeg, 1 teaspoon onion powder, and a dash of cinnamon. Pour the soup into bowls and garnish with a little cream.
Remember that our farm stand is still open and you will be able to pick your own for at least a little while longer. Check back at our home page for more information about our hours.
Categorized in: Recipes
This post was written by Parlee Farms