Saturday, November 24, 2012

Thanksgiving 2012!


This year we had a very quiet Thanksgiving.   I made some old favorites, and tried some new recipes.  Roasted Brussels Sprouts in a Sherry Cream Sauce.  Very Yummy!
 A very easy Lemon, Cran-Rasberry puff pastry.  I think everything turned out pretty well. Better still everyone tried just about everything I made. This made me happy!!!!

Here is a peek at our tablescape.

A simple Grosgrain Ribbon with a button and fresh Rosemary Sprig
for some lovely homespun detail

Fresh Flowers and Pears added to a Silk Floral arrangement, surround a dried Gourd from the Farmers Market

My Favorite!!! Mr. Pumkin
I hope everyone had a warm and loving Thanksgiving.
Brussels Sprouts in a Sherry Bacon Cream Sauce
1 tablespoon salt


    1. Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
    2. Preheat oven to 475 degrees F (245 degrees C).
    3. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
    4. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
     Recipe from all
    Lemon Curd & Cran-Rasberry Pasty Puffs
    Pepperidge Farm Puff Pastry Shells
    Prepare as directed
    Pop off the top of the pastry and fill with lemon curd ( I used store bought) and a Cran-Rasberry Jam.
    Put top back on and dust with confectioners sugar.  These could be filled with any Lemon Curd, Jam combination.  I think I will try a pumpkin butter and whipped cream next time!!!!!
    Recipe from the Kitchen of Cindy LeBlanc

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