Planning a Thanksgiving dinner menu can be tricky. Here are a couple of easy recipes to help you get creative with your menu and ‘WOW' your guests.
Olive Oil Cornbread
1 3/4 cups unbleached flour
1 cup cornmeal, use stone ground
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1/2 cup extra virgin olive oil
1 large egg
Preheat the oven to 375°
Lightly grease a 9" square or round pan or 9” cast iron skillet
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl whisk together milk, olive oil and egg.
Combine liquid and flour mixture, stirring gently until just combined.
Spread the batter into the prepared baking pan.
Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester inserted in middle comes out clean.
Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.
Hot Red Pepper Jelly Butter
1 stick (1/2 cup) good quality butter (room temperature)
4 heaping tablespoons hot red pepper jelly (you can find this in your local grocery store)
Whip the butter until light and fluffy
Add the jam and mix until combined and smooth
Refrigerate until ready to use. Serve at room temperature.
Fall Mushroom Stew
4 tbsp. butter
3 lbs. assorted mushrooms, cleaned, stemmed, and sliced
1 1/2 pounds cultivated brown mushrooms: shiitake, cremini or portobello
1 1/2 pounds wild mushrooms: chanterelle, King trumpet or oyster
2 tbsp. flour
1/3-1/2 cup creme fraiche
Salt and freshly ground black pepper
8 oz. combined Emmentaler or Italian Fontina cheese and grated parmigiano reggiano cheese (to equal about 2 cups)
Melt half the butter in a large skillet over medium-high heat.
Toss mushrooms and flour together in a large bowl.
Add half the mushrooms to the skillet and saute, stirring often, until they are soft and have released their liquid, about 4-5 minutes.
Transfer mushrooms to a medium bowl and repeat with remaining butter and mushrooms.
Return skillet to medium-low heat.
Add mushrooms, mushroom juices and cremé fraîche to skillet, stir to combine and cook until hot. 2—3 minutes. Season to taste with salt and pepper.
Pour entire mixture into large casserole dish. Top with grated cheeses.
Bake in preheated 350-degree oven for 20-25 minutes.
Serves 6-8 as a side dish
Can be made 2 days in advance, without cheese. When ready to heat, top with grated cheeses and preheat oven to 350 degrees and bake for 25 minutes.