Festive Thanksgiving Recipes Featuring MilkAndEggs
What better way to stay thankful this year than to spend the Thanksgiving holidays surrounded by loved ones and a hearty feast of homemade recipes? This November, I've partnered up with my favorite MilkAndEggs once again to show you guys THREE bombtastic recipes that will make this holiday a memorable one indeed. So what are you waiting for? Let's get cooking!
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Apple Pie
Ingredients:
Dough:
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 14 tablespoons cold butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
Filling:
- 2 tablespoons freshly squeezed lemon juice
- 3 pounds baking apples (Golden Delicious, Cortland, or Mutsu)
- 2/3 cup sugar
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- generous pinch of nutmeg
- 1 large egg, lightly beaten
Directions:
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
Link to original recipe here.
Blackened Shrimp Avocado Cucumber Bites
Ingredients:
Shrimp & Cucumber Bites:
- 1 tablespoon oil
- 1 tablespoon creole seasoning
- 1 pound shrimp, peeled & deviened
- 1 cucumber, sliced
Avocado Sauce:
- 1 avocado, mashed
- 1 green onion, thinly sliced or chopped
- 2 tablespoons cilantro and/or parsley, chopped
- 1 tablespoon lemon juice
- salt and cayenne to taste
Directions:
Shrimp & Cucumber Bites:
Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
Avocado Sauce:
Mix everything and enjoy!
Link to original recipe here.
Pomegranate and Cranberry Bruschetta
Ingredients:
Pomegranate & Cranberry Relish:
- 1 pound fresh (or frozen) cranberries, washed
- 1 cup sugar
- 1 serrano pepper
- 1/2 cup roughly chopped fresh basil leaves
- 3/4 pomegranate arils or seeds
- finely chopped fresh basil (for garnish)
Crostini:
CROSTINI
- 1 thin baguette, sliced about 1/4 inch thick
- 1/2 cup extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 8 ounces low-fat cream cheese, softened
Directions:
1. Place the cranberries, sugar, & serano peppers in a food processor.
2. Pulse on and off several times until cranberries are coarsely chopped. Don't over-process.
3. Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish.
4. Transfer to a storage container and add pomegranate arils.
5. Refrigerate for at least 2 hours or till ready to use.
6. For the crostini, preheat oven to 350˚F.
7. Place baguette slices on prepared pans
8. Brush lightly with oil
9. Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)
10. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
11. To assemble bruschetta, whisk cream cheese until creamy.
12. Spread about 1/2 - 1 tablespoon on each crostini.
13. Top with a scoop of the relish.
14. Garnish with basil.
Link to original recipe here.
If you're looking for a quick and easy-to-make Thanksgiving recipe , I would highly suggest whipping up either the Pomegranate & Cranberry Bruschetta or Blackened Shrimp Avocado Cucumber Bites. Although the Apple Pie does take longer to prepare, this dessert tastes absolutely delicious when served fresh out of the oven! I hope that you guys enjoyed looking through these fun, Instagrammable recipes and would love to know if you try any of these out for yourself! Lastly, let's remember to focus on the positives on life and stay thankful and blessed for everything that we have! Wishing you all a Happy Thanksgiving with love from my family to yours! :)
*Disclaimer: This post is sponsored by Milk & Eggs, but all opinions remain my own.
Much Love,
