Thanksgiving Feast

Tuesday, November 16, 2010

Just because Thanksgiving is delicious enough to do twice in one year, we did. Joanna Moss hosted a mouth-watering pre-feast spread...see for yourself.

CARAMEL APPLE SALAD (Tara Kerr)

6 Granny Smith apples cored and cut (don't peel)

8 fun sized Snickers bars chilled and chopped into small pieces

1/2 jar of caramel topping

12 oz. cool whip

1 small box vanilla instant pudding

peanuts

Whip cool whip and pudding together, add caramel and stir. Add apples, Snickers, and peanuts and mix.

~
PUMPKIN FLUFF (Lynda Stratford)

Serves four

1 envelope gelatin
¼ c. water
3 eggs, separated
½ c. milk
¾ c. brown sugar
1 15-oz. can of pumpkin
1½ tsp. pie spice
1 tsp. vanilla
¼ tsp. cream of tartar (optional)
1/3 c. sugar

1. Dissolve gelatin in water and set aside.

2. Combine egg yolks, milk, brown sugar, and pumpkin in saucepan, stir well, and cook over medium heat until thickened. Remove from heat.

3. Stir in spice and vanilla, and then add gelatin mixture.

4. With handheld or stand mixer, whip egg whites and cream of tartar until soft peaks form (about four minutes). Slowly add white sugar and fold into the pumpkin mixture.

5. Divide among teacups, cute little bowls, or carved-out mini pumpkins, and refrigerate until set.

6. Garnish with fresh whipped cream.

~
GREEN BEANS WITH TOASTED HAZELNUTS (Sariah Toronto)

1/2 c hazelnuts, coarsely chopped
3/4 lb green beans, stem ends removed
1 T olive oil
coarse salt and ground pepper

1. Preheat oven to 350. Place hazelnuts on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes.

2. Meanwhile, set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a simmer. Place green beans in basket; cover, and steam until crisp-tender, 5 to 7 minutes.

3. Transfer green beans to a serving platter; drizzle with oil, and season with salt and pepper. Serve topped with hazelnuts.

~