Two of my favorite Thanksgiving recipes:
Apple, Pear and Cranberry Cobbler INGREDIENTS: 1½ lbs. Apples, Granny Smith, peeled, cored and cut into ½" thick wedges 1½ lbs. Bosc Pears, peeled, cored, and cut into ½" thick slices 1 cup Fresh/Frozen Cranberries 2/3 cup Granulated Sugar 3 Tablespoons Dark Brown Sugar 2 Tablespoons Cornstarch 2 Tablespoons Lemon Juice 1 teaspoon Vanilla Extract 1 teaspoon Ground Cinnamon 1 teaspoon Freshly Grated Ginger 2 cups all-purpose Flour 2 teaspoons Baking Powder ½ cup Cold Butter, cut into small dice 1 cup Heavy Cream, plus more for brushing Sanding Sugar, Pearl Sugar or Sugar in the Raw, for sprinkling Salt
DIRECTIONS: Preheat the oven to 375F. In a large bowl, combine the apples, pears, cranberries, 1/3 cup of granulated sugar, the brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and ginger with a heavy pinch of salt. Mix well to coat and combine. Lightly grease a 13x9 (2 quart) ceramic or glass baking dish.. Spread the fruit mixture in the bottom. In a food processor, combine the flour, baking soda, and remaining 1/3 cup of sugar. Pulse once or twice until combined. Add the cubed butter and pulse a few times until the mixture resembles a coarse meal. Add the heavy cream and pulse until it forms a soft, sticky dough. Be careful not to overwork the dough, as it will become tough. Spoon the dough in heaping spoonfuls to cover the fruit in the baking dish. Gently brush the dough with a little extra heavy cream and sprinkling with the finishing sugar. Place the baking dish on a parchment or foil lined sheet tray and bake in the oven until golden brown, about 1 hour. Let cool on a wire rack for 1 hour before serving.
Pan-Roasted Brussel Sprouts with Bacon
INGREDIENTS: ¼ lb. Applewood Smoked Bacon, cut into ¼" dice 1 pint Brussel Sprouts, washed and halved 1 clove Garlic, minced ½ teaspoon Fresh Thyme , minced 1 piece Bay Leaf ½ cup Dry White Wine 2 Tablespoons Apple Cider Vinegar 1½ cups Chicken Stock Salt and Black Pepper Juice of 1 Lemon 1 Tablespoon Parsley, minced
DIRECTIONS: In a large saute pan, cook the bacon over medium heat until it begins to brown slightly, about 5 minutes. Add the brussel sprouts and season with salt and pepper. Saute for 3 minutes until they begin to color, and the bacon is getting crispy. Stir in the garlic, thyme, bay leaf, and deglaze with the white wine and cider vinegar. Cook until most of the liquid has reduced, about 3 minutes. Add the chicken stock and cook, partially covered, until the liquid has evaporated and the brussel sprouts are crisp tender, about 10 minutes. Remove the bay leaf and discard. Finish with a squeeze of lemon, salt and pepper to taste, and freshly minced parsley. Serve immediately.