Thanksgiving Recipes for Glamberts
By Juneau, Xena and Claudia. Follow us on Twitter @JuneauXena, @XenaPW, @GlamFanNation & @AdamLambertBook
Thanks to Bellina for sending us the souffle and rum ball recipes! Sprinkle liberally with glitter, wrap in caution tape and enjoy! Do you have a must-have Thanksgiving dish you’d like to share? Post them under Comments!
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SWEET POTATO SOUFFLE
- 8-10 Large Sweet Potatoes (peel, boil, drain and let cool. Mash them by hand with a masher but keep potatoes chunky)
- 2 cups white sugar
- 4 eggs
- 1 cup half & half
- 1 tsp salt
- 2/3 cup melted butter
- 2 tsp vanilla
Topping:
- 1 cup brown sugar
- 1 cup chopped pecans
- ½ cup flour
- 1/3 cup melted butter
Mix all ingredients together and pour into deep casserole dish. Mix topping and sprinkle on top. Bake uncovered @ 350 degrees for 45min-1 hour or until no longer soupy in the middle. Keep checking with a knife or spoon. ENJOY!!!!!
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RUM BALLS
- 1 6-oz package (1 cup) semi sweet chocolate pieces
- ½ cup sugar
- 1/3 cup rum
- 3 tablespoons light corn syrup
- 2 cups crushed vanilla wafers
- 1 cup ground walnuts
In a saucepan melt chocolate pieces over low heat. Remove from heat.
Stir in sugar, rum, and corn syrup. Fold in vanilla wafers and nuts.
Shape mixture into 1-inch balls, using 2 teaspoons mixture for each. Roll in sugar. Store in an airtight container. Makes 4 dozen.
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JUNEAU’S CRANBERRY CHUTNEY
- 3 cups of fresh cranberries
- One orange or other citrus, seeded and cut into 1/4 inch dice, pith and all
- 1.5 cups of sugar
- 3 tbsp fresh ginger sliced into thin matchsticks
- 1/4 red onion diced small
- 3/4 tsp cinnamon
- 1/2 tsp mustard seed
- 1/2 tsp celery seed
- 1 tsp salt
- pinch cayenne pepper to taste
- 1/2 cup chopped walnuts
- 1/2 cup dark raisins
Combine all ingredients except walnuts and raisins in a large stainless pot, cook over medium heat until juices start to be released, then simmer for about 7 minutes until cranberries soften and start to burst. Remove from heat, stir in walnuts and raisins, cover and let cool. Let the chutney ripen for 24 hours before serving. Keeps very well in fridge. You can also can the chutney in jars.
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Guess who’s coming to dinner? And he’s famished!!
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onthemeaningofadamlambert.wordpress.com 
My favorite recipe for Thanksgiving:
1 cup of friends
1 cup of family
1 tsp of everybodies annoying Aunt
1 good movie
4 pounds of once a year food
Sprinkle all liberally with laughter, love and joy
For dessert?
Adam, of course! Dipped in glitter and champagne
Lovely! Happy Thanksgiving to you, and everyone…
Forget dinner, hand me the dessert, PLEASE.
We’re not doing a turkey this year. Our daughters have other plans, so it’s steak and roasted vegetables for us. And for dessert:
Sticky Toffee Pudding:
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla
TOFFEE SAUCE:
2 Tbsp unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
Directions
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream
Sweet Potato and Sausage Stuffing
12-15 lb. turkey
8 medium sweet potatoes
1 lb. bulk sausage
3/4 C. chopped onion
1-1/4 C. chopped celery
5 C. soft cornbread
1/3 C. raisins
1 T. chopped parsley
1/8 t. thyme
1/8 t.sage
Salt and pepper to taste
1 C. diced apples
1-1/2 C. chopped pecans
1/8 teaspoon nutmeg
1/8 t. mace (optional)
Boil sweet potatoes, mash. Fry sausage. Saute onion and celery in drippings. Mix up everything. For 10-ib. turkey, reduce by 1/2. This also makes a great side dish for dinner or for eggs the next morning’s breakfast!
FAIR WARNING: This Whole Foods recipe only got 2 out of a possible 5 stars – DON’T MAKE IT! lolllll ~ I’m just putting it here as a tribute to The Famished One. Don’t think about it too much, it gets worse when you do! Happy T-Day, all ~
SAUSAGE & KALE STUFFING
Ingredients:
1 loaf whole wheat or white hearth bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
1 tablespoon extra-virgin olive oil
3/4 pound fresh breakfast sausage, removed from casings
1 bunch kale, tough stems removed, leaves very thinly sliced, divided
1 red onion, diced
4 cloves garlic, chopped
3 stalks celery, thinly sliced
3 tablespoons unsalted butter
3 Honeycrisp, Fuji, or other crisp apples, diced
2 1/2 cups low-sodium chicken broth
2 tablespoons chopped fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
(I’m not including instructions, cause YOU’RE NOT GOING TO MAKE THIS! ;))
You’re so funny! But since we know the Glittery one is partial to greens, how about starting the Thanksgiving feast with some lovely kale soup? I plucked this from Epicurious:
1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
Read More http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153#ixzz2CuiwoJ84
I HAVE made this, coincidentally~ the only time I was ever cookin’ with kale. It’s absolutely delicious, very rich and hearty. Great winter soup!
Great recipe, Cameron, I think you win the prize! Only one quibble: I’d prefer the Adam dessert dipped in chocolate and champagne. The glitter’s passe and the chocolate’s yummier.