Just In Time for the Holidays

24 Nov

This post and giveaway is sponsored by CSN Stores, where you could get everything from counter stools to wine glasses to make your holiday entertaining a success. Ok now I sound like Rachel Ray. Why Rachel Ray, of all people?

Well, because just in time for the holidays, we’re doing another giveaway, and this time you have the opportunity to showcase your Thanksgiving indulgence and get a new Rachel Ray skillet pack in the color of your choice. Mostly, I’m excited to see how you and your family celebrate Thanksgiving, whether it’s eating a traditional turkey dinner with the family, or having a nontraditional Thanksgiving dinner, or even if you are travelling and foregoing the indulgence. Here are the rules:

You can get up to 5 entries (one for each of the following):

A photo of your favorite main dish or side dish (turkeys, casseroles, etc).
A photo of your favorite dessert.
A photo of your favorite holiday cocktail (may be nonalcoholic).
A recipe of something you cooked over thanksgiving, posted to the comments.
A photo of your travels during this Thanksgiving weekend.

Photos should be posted to our Flickr Pool. For each picture you post, make sure you leave a comment as well! The winner will be selected via random number generator of the comment numbers. If you only leave one comment telling us you posted three pictures, you’ll only get one entry instead of three!

Entries are due a week from Sunday (12/5), so you have a week to process photos from Thanksgiving. So go cook, take pictures, and be thankful that you have officially 4 days to procrastinate guilt free.

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21 Responses to “Just In Time for the Holidays”

  1. Suburban Prep November 24, 2010 at 2:26 pm #

    I make this every year. This year I made two of them they go so fast usually.
    http://allrecipes.com/Recipe/Pumpkin-Crisp/Detail.aspx

    Pumpkin Crisp
    Ingredients

    * 1 (18.25 ounce) package yellow cake mix
    * 1 egg
    * 1/2 cup butter, melted
    * 1 (29 ounce) can pumpkin puree
    * 2 eggs
    * 1 teaspoon ground nutmeg
    * 1 teaspoon ground cinnamon
    * 1/2 cup white sugar
    * 2/3 cup evaporated milk
    * 3/4 cup white sugar
    * 1/2 cup butter, softened

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9×13 inch baking pan.
    2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
    3. In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
    4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

  2. Michele Lee November 26, 2010 at 3:34 pm #

    I made some healthy (and delicious) apple pie this Thanksgiving thanks to NPR. No eggs or butter in this recipe! To modify it though, I would add at least double the amount of brown sugar and more maple syrup (my pie came out a little too healthy for my taste :P)

    Recipe: Maple-Apple Pie With Brown Sugar Crust
    Nicole Spiridakis for NPR
    Makes 8 servings

    Crust

    2 1/2 cups all-purpose flour

    Pinch salt

    1/4 cup brown sugar

    5 tablespoons olive oil

    Ice water

    Filling

    1 tablespoon all-purpose flour

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/4 teaspoon ground nutmeg

    Pinch ground cloves

    5 to 6 large apples (Granny Smith works well), peeled, cored and sliced

    1/2 cup maple syrup

    Preheat oven to 425 degrees.

    For the crust, combine flour, salt and sugar in a large bowl. Add the olive oil 1 tablespoon at a time, mixing with a fork until the flour resembles coarse meal. Add the ice water 1 tablespoon at a time, mixing with a fork, until the mixture begins to hold together. Form lightly into a ball with your hands and wrap in plastic wrap or wax paper. Let dough rest in the fridge at least 20 minutes.

    For the filling, in a large bowl, combine the flour, cinnamon, ginger, nutmeg and cloves. Toss the apples with the dry mixture. Drizzle in the maple syrup and toss well to coat with the syrup and flour.

    Remove dough from fridge and divide into 2 balls. Roll out half the dough and fit it into a 9-inch pie pan, letting some dough hang over the edge. Pile in the apples. Roll out the other half of the dough and fit it over the pan, pressing and crimping along the edge with a fork. Cut a few vents in the top of the pie.

    Place pan on a cookie sheet to catch any drips and place in oven. Bake 10 minutes, then lower heat to 350. Bake for 35 to 40 minutes, until crust is lightly browned and filling is bubbling. Remove from oven and let rest about 15 minutes before serving.

  3. vervium November 28, 2010 at 11:17 am #

    I made an Apple Green-Chili Pie With Cheddar Crust and Walnut Streusel.

    Recipe courtesy of the New York Times, discovered along with many other desserts here: http://www.nytimes.com/slideshow/2010/11/16/dining/20101117-pie-2.html

    Note: I used about seven cups of apples, making two pies, and substituted two jalapeno peppers per pie for the hatch peppers, which I couldn’t find at Shaw’s. It still didn’t come out spicy, though I could taste the pepper. The baking probably dulled the spice, so next time I’d throw in a few more jalapenos. I also added some shredded cheddar to the topping after they came out of the oven, so that the cheese melted, to good effect.

    —-

    Time: 1 1/2 hours, plus chilling

    FOR THE CRUST:
    1 1/4 cups all-purpose flour
    1/4 teaspoon salt
    1/3 cup cold unsalted butter, cut into dice
    1/2 cup grated sharp Cheddar cheese
    5 tablespoons ice water, more as needed
    FOR THE FILLING
    5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
    1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)
    2 tablespoons fresh lemon juice
    1/2 cup granulated sugar
    1/4 cup light brown sugar
    1/2 teaspoon cinnamon
    1/4 teaspoon allspice
    1/4 teaspoon nutmeg, preferably freshly grated
    1/4 teaspoon salt
    1/4 cup cornstarch
    For the topping:
    1/2 cup all-purpose flour
    1/2 cup finely chopped walnuts
    1/4 cup light brown sugar
    4 tablespoons unsalted butter, melted
    Vanilla ice cream, for serving.
    1. Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)

    2. On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.

    3. Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.

    4. Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.

    5. Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

    Yield: About 8 servings.

    Note: Roasted green Hatch chilies from New Mexico can be ordered from newmexicanconnection.com, and are sometimes found frozen in grocery stores. Drained canned green chilies are acceptable.

    – Jess Lin

  4. Michele Lee November 28, 2010 at 12:57 pm #

    Just posted a pic to the Flickr of my fave Thanksgiving dessert- apple pie! See above for recipe!

  5. vervium November 28, 2010 at 2:58 pm #

    Added a photo of bacon-wrapped turkey.

    – Jess Lin

  6. vervium November 28, 2010 at 3:11 pm #

    Added a photo of a pecan pie.

    – Jess Lin

  7. Michele Lee November 30, 2010 at 2:17 pm #

    Added a photo of spring rolls!

  8. Shirley Tsang December 1, 2010 at 3:45 pm #

    I posted a picture of the Sticky Rice.

  9. Shirley Tsang December 1, 2010 at 3:46 pm #

    And I posted the picture of the Union Square Holiday Market I visited!

  10. James X December 1, 2010 at 8:38 pm #

    Pumpkin Spice Cake

    1 cup vegetable oil
    3 eggs
    1 (15 ounce) can pumpkin puree
    1 teaspoon vanilla extract
    2 1/2 cups white sugar
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground nutmeg
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1/4 teaspoon salt
    1/4 cup chopped nuts (optional)

    Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan. Cream oil, beaten eggs, pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts.

    Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners’ sugar.

  11. Erika December 5, 2010 at 2:21 am #

    I posted a picture of tasty moo on flickr.

  12. Erika December 5, 2010 at 2:21 am #

    I posted a picture of tasty oink on flickr.

  13. Robert December 5, 2010 at 2:54 pm #

    I posted a picture of food!

  14. Robert December 5, 2010 at 2:54 pm #

    I posted a picture of dessert!

  15. Robert December 5, 2010 at 2:55 pm #

    And I posted a picture of traveling!

  16. Robert December 5, 2010 at 2:57 pm #

    Cranberry Sauce
    from the Food Network’s Alex Guarnaschelli

    http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cranberry-sauce-recipe/index.html

    Ingredients

    * 1 pound fresh cranberries, washed and dried
    * 2 cups granulated sugar
    * 1/3 cup water
    * 1 cinnamon stick
    * 1/2 teaspoon ground allspice
    * 1/4 teaspoon ground nutmeg
    * 1 orange, zested and juiced

    Directions

    In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

  17. Iliya December 5, 2010 at 4:31 pm #

    I posted a picture of my chocolate fudge pie!

  18. Alicia December 5, 2010 at 4:32 pm #

    I posted a picture of the turkey we made for thanksgiving!

  19. Grace December 5, 2010 at 10:13 pm #

    I posted a picture of my Thanksgiving dinner!

  20. Radhika December 5, 2010 at 10:21 pm #

    I posted a picture of herb goat-cheese bruschetta!

Trackbacks/Pingbacks

  1. Thanksgiving in Boston « Cooking to Procrastinate - November 26, 2010

    […] Total time of procrastination: 30 minutes Ways to prolong procrastination: Eat a Thanksgiving dinner. Having done that, post your photos for our Holiday giveaway! […]

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