Our Thanksgiving turkey was prepared by my daughter, and she spatchcocked it. This drastically reduced the amount of time it took to roast the turkey and it was tender and moist. This method basically butterflies the bird. It disposes of the backbone so the bird can be flattened and cooked skin side up. More surface is available for even browning and with a high cooking temperature that means crackly, crispy skin. She also inserted butter and herbs under the skin making it very moist and flavorful. That might be something you want to try for Christmas dinner.
A 'nibble tray/cheese board/charcuterie board keep us munching before the meal was ready and while we waited for the youngest grand to wake up from her nap. Nuts, dried fruit, grapes, crackers, and cheese curds (from Alma Cheese - made in Kansas!) made a colorful selection.
We actually had 3 Thanksgiving dinners and I took the same dish to each! Luckily everyone liked Creamed Corn and it was easy to transport in a slow cooker. Do you know that some newer vehicles even have an electrical outlet - you can cook and drive at the same time!
No Thanksgiving (or Christmas dinner) is complete without something topped with cream cheese frosting. I made pumpkin cupcakes with cream cheese frosting for one dinner. The recipe made enough frosting after covering the dozen cupcakes that I saved it for a shared supper when I took Gingerbread Bars with Cream Cheese Icing.
PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ teaspoon pumpkin pie spice
½ cup canola oil
2 large eggs
¾ cup packed dark brown sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees (F). Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a mixer or shisk untiul completely combined. Batter will be thick.
Pour/spoon the batter into the liners, filling only 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
CREAM CHEESE FROSTING
8 oz. full-fat cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
3 cups powdered sugar + an extra ¼ cup if needed
1 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
In a large bowl using a mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and cream. Add 3 cups powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add extra sugar if needed to make frosting a little thicker.
GINGERBREAD BARS WITH CREAM CHEESE ICING
¾ cup butter
¾ cup sugar
2 eggs
1 ½ cups molasses
2 teaspoons baking soda
1 ½ teaspoons cinnamon
1 ¼ teaspoons ginger
¾ teaspoon ground cloves
½ teaspoon salt
3 ¾ cups flour
1 ½ cups hot water
Instructions:
In mixing bowl, cream the butter and sugar; beat in eggs; mix in molasses.
In a bowl, sift together flour, baking soda, salt, cinnamon, ginger and ground cloves.
Mix flour mixture into the creamed mixture until well combined.
Slowly mix in hot water.
Spread batter into a large cookie sheet with high sides, bake in a pre-heated oven at 325 degrees for 30-45 minutes, until toothpick comes out clean and cake has slightly pulled away from the edges of the pan.
When cool, spread with cream cheese icing.
I hope you're as excited for Christmas as I am - for the family and friend times, but also for the food. What new recipes have you tried?
