Thanksgiving bookends - salads and desserts...
...and Kale Salad and Raspberry Pie (and some other things too!)
Happy Wednesday, everyone! And welcome back! As promised, we are continuing our Thanksgiving spread with a few more ideas and recipes. This week, we’re talking about the bookends of the Thanksgiving meal - salads and desserts.
I think sometimes salads can get overlooked when it comes to the Thanksgiving plan, but personally I love having something a little bit lighter on my plate. My two main thoughts when it comes to the Thanksgiving salad: One - can I make it ahead? And two - will it compliment rather can compete with my other traditional Thanksgiving dishes?
Both of the salads below fit the bill. They are “sturdy” salads, meaning they won’t wilt if I make them ahead of time, and in fact, both brussels sprouts and kale soften a little (in a good way!) as they marinate in their dressing.
Both salads also provide a nice crunch (thanks to fruit and toasted nuts) in contrast to a table full of soft casseroles and have a vinaigrette that is light and punchy against the other rich foods. You won’t find a salad drenched in ranch on my Thanksgiving table.
Bonus - they both keep as leftovers (if there are any!) and make excellent lunch salads with a little sliced turkey on top the next day.
I hesitate to provide a strict “recipe” for a salad because really, you can do with it what you want - change the cheeses, change the fruit, change the nuts! My “method” is below.
Now onto dessert! My take on the dessert menu is that usually a little goes a long way. Most people are stuffed full and really just want a taste of the desserts. I used to get so mad that I would put so much effort into the desserts and then come home with so much left over! So now I make our family favorites and let other people fill in with their favorites, and we call it done!
I’ll make pumpkin pie for sure. It just too traditional for me not to make it, and really I love a piece of pumpkin pie with a swirl of spray whipped cream piled on the top. I have learned a trick or two, though. My secret pumkpin pie recipe is right there on the back of the Libby’s can. It’s super easy, and good every time. However, here’s my slight change in methodology that I learned from the folks over at America’s Test Kitchen a few years ago. Take the canned pumpkin, sugar, and spices and cook it in a saucepan for about 10-15 minutes and the flavors caramelize and some of the liquid cooks out and you don’t end up with a soggy bottom pie. (Anybody else have to say “soggy bottom” in a British accent? No? Just me?) Then once the pumpkin mixture is cool, add the eggs and evaporated milk and continue on as originally planned.
Next up, we’ll have some pecan squares. Easier than a bunch of pies, and I can cut them small so that everyone just gets that taste they only want anyways. I made a couple of changes to these Pecan Pie Bars from Southern Living and they’re one of my favorite desserts ever. I call them Caramel Pecan Squares, because they are definitely more like a shortbread cookie bottom with a candied pecan topping. Recipe below!
And finally, the piece de resistance, the main event at our family’s Thanksgiving - the raspberry pie. Here’s the story - for as long as I can remember, our Thanksgiving has had this raspberry cheesecake pie. It came from a bakery in Little Rock, Arkansas, and my aunt would bring it cross country every year no matter where we were. Then one year, they couldn’t make it to Thanksgiving. And the first question out of people’s mouths? “But what about the pie?” So I set out to make a dupe of the beloved raspberry pie. I lost count of the number of bags of frozen raspberries and blocks of cream cheese that were sacrificed to this endeavor (and the number of “not quite there” pies that were eaten anyway), but in the end we made it. The famous pie recipe is down below. Maybe it will your family’s new favorite too!
Keep scrolling to see our family dinner menu for the week and all those Thanksgiving salad and dessert recipes.
MONDAY - One Skillet Chicken, Broccoli, and Rice
If you don’t have a good list of dinners that can all be made in one pan, I highly suggest you do some googling! This one is great, I recently updated it to add cheese. So now it’s even better.
TUESDAY - BBQ Baked Pork Chops and White Mac ‘n Cheese
I love just throwing some pork chops in the oven with BBQ sauce on top. It’s so easy, and when you foil the pan, clean up is minimal. Also, how do you feel about extra BBQ sauce on your mac ‘n cheese? We’re here for it.
WEDNESDAY - Father-in-Law’s Birthday Dinner!
We’ll head over there and have whatever he’s decided on! Also Yaya is making a Boston Cream Pie…I’ve never made one, so I’m excited to see her recipe!
THURSDAY - Tortellini and Sausage Soup
Everyone loves this soup! I do mine tomato based, but I’ve seen plenty of cream based options also.
FRIDAY - Friday night pick up!
SATURDAY - Dinner at Yaya’s! (the in-laws)
With archery season starting, we usually get back home from the Saturday tournament right about dinner time. Which means we usually do something that Yaya can start earlier in the day. I’m thinking spaghetti for this weekend - make the sauce earlier, just boil the pasta when we get home.
SUNDAY - Dinner at my Dad’s!
Chicken Piccata is on the menu!
LUNCHES for this week - Baked Eggplant Parm-ish
I recently picked the one and only eggplant I was able to grow. But boy is she pretty! I’ll slice it into slabs, top it with some extra marinara sauce, cheese, and bread cubes and do a kind of eggplant parmesan.
EXTRAS for this week
Full swing into Thanksgiving prep over here so that’s how my extra cooking time is being spent!
Today it’s the Recipes You Came For!
Shaved Brussles Sprouts Salad
Makes about 6-8 servings as a side salad.
Salad
· 1 pound whole fresh Brussels Sprouts
· ½ cup toasted slivered Almonds (or toasted chopped hazelnuts)
· ½ cup Golden Raisins
· ½ cup freshly grated Parmesan Cheese
Dressing
· 2 tablespoons fresh Lemon Juice
· 2 tablespoons Extra Virgin Olive Oil
· 1 tablespoon Honey
· 1 teaspoon Dijon Mustard
· ¼ teaspoon kosher Salt (Morton or other store brand)
· 1/8 teaspoon ground Black Pepper
Trim the ends of the Brussels sprouts and remove outer leaves. Using the shredding disk on a food processor, shred the sprouts (or with a sharp knife, slice very thinly).
In large bowl, toss shredded sprouts, almonds, raisins, and parmesan cheese.
In a small bowl or measuring cup, whisk together all ingredients for the dressing (or shake well in a jar with a tight fitting lid).
Pour dressing over salad, and use tongs to toss and combine well. Serve immediately or cover and put in fridge for later.
Salad should keep, covered in refrigerator, for 2-3 days. Re-toss before serving.
Kale and Apple Salad with Honey Mustard Vinaigrette
Makes about 8-10 servings as a side salad.
Salad
· One bunch Kale – leaves stripped off stem and chopped
· 1 large Apple – cored, quartered and thinly sliced or diced
· ½ cup dried Cranberries
· ¼ cup roasted Pepitas (or other toasted nut)
· ¼ - ½ cup crumbled Feta Cheese
Honey Mustard Vinaigrette
· 2 tablespoons Whole Grain Mustard
· 2 tablespoons Dijon Mustard
· 3 tablespoons Honey
· ¼ cup White Wine Vinegar
· 1 clove Garlic, minced
· 1 teaspoon kosher Salt (Morton or other store brand)
· 1/8 teaspoon ground Black Pepper
· ½ teaspoon dried Thyme Leaves
· ½ cup Extra Virgin Olive Oil
To make the vinaigrette, in a medium bowl or measuring cup, combine both mustards, honey, vinegar, garlic, salt, pepper, and thyme. While whisking, drizzle in olive oil until completely combined.
In a large bowl, toss the kale with about half of the dressing. You can use your hands or two large spoons. Arrange the apples on the kale, then scatter the cranberries and pepitas over the top. Drizzle with a little more of the dressing, saving what’s left to pass at the table, if needed. Lastly, top with the crumbled feta cheese.
This salad can be made early in the day and kept tightly covered in the refrigerator.
NOTES – I will sometimes turn this into a main dish salad for my lunches by adding shredded chicken and/or a hearty grain like quinoa or farro.
Caramel Pecan Squares
Makes one 9x13 pan.
Crust
· 2 cups All-Purpose Flour
· 2/3 cup Powdered Sugar
· ½ teaspoon kosher Salt (Morton or other store brand)
· 12 tablespoons cold Butter, diced
Filling
· ½ cup packed Light Brown Sugar
· ½ cup Honey
· 11 tablespoons Butter
· Juice of ½ a Lemon
· ¼ cup Heavy Whipping Cream
· 3 ½ cups chopped Pecans
To make the crust – preheat the oven to 350 degrees and arrange the rack in the upper third. Line a 9x13 baking dish with parchment paper, making sure it comes up the sides.
In a food processor, pulse the flour, powdered sugar, salt, and cubed butter 12-15 times until it looks like coarse meal. It will not come together as a dough.
Transfer the crust mixture to the prepared pan and spread evenly. Use your hands to lightly pack it down into an even layer. It will be very dry, and you’ll probably think “this can’t be right”. No worries, just lightly press it down. As it cooks, the bits of butter will melt and help form the crust.
Bake the crust for 16-18 minutes until it is starting to get golden brown in some spots. Remove from oven and cool slightly while you make the filling. (Keep the oven on.)
To make the filling – in a medium saucepan, combine the brown sugar, honey, butter, lemon juice, and cream. Cook over medium heat until simmering and bubbly. Be careful not to walk away as it may boil over.
Remove from heat and stir in the pecans. Spoon the filling onto the crust, spreading the pecans in an even layer. Drizzle any caramel sauce left in the pan over the top.
Put the pan back into the oven and cook for another 18-20 minutes until the entire pan is bubbling and starting to brown. Remove from oven and cool completely. Cover with plastic wrap and move pan to the refrigerator for at least an hour to chill. (This makes them easier to cut.)
When ready to cut, lift the edges of the parchment paper and remove the pecan squares to a cutting board. Cut into desired size/number of squares. Tightly covered, these will keep for several days on the counter.
Raspberry No-Bake Cheesecake Pie
Makes one 9-inch pie.
· 1 Large size or deep dish Graham Cracker Crust, store bought or homemade
· 1 Egg, beaten with 1 tablespoon of water
Raspberry Topping
· ½ cup White Sugar
· 2 tablespoons Cornstarch
· ½ cup Water
· 12oz bag frozen Raspberries
· ½ teaspoon Lemon Juice
Cheesecake Filling
· 12oz Cream Cheese, softened to room temperature
· ¾ cup Powdered Sugar
· ½ tablespoon Lemon Juice
· 1 teaspoon Vanilla
· 8oz container Whipped Topping (such as Cool Whip), thawed
· 1 packet Powdered Gelatin, unflavored (found in Jello aisle)
Step 1 – prepare the crust. Preheat oven to 375. Brush the graham cracker crust with the beaten egg and bake for 5-10 minutes to toast and seal the crust. Set aside to cool.
Step 2 – make the raspberry topping. In a medium size saucepan, combine the sugar and cornstarch until any lumps disappear. Stir in water, lemon juice, and raspberries. Cook over medium heat for 15-20 minutes until the liquid part is smooth and slightly thickened. Stir occasionally, mashing raspberries with the back of your spoon. Remove from heat and set aside while it cools to room temperature.
Step 3 – make the cheesecake filling. With a handheld mixer (or stand mixer), beat cream cheese until smooth. Beat in lemon juice and vanilla.
Carefully beat in powdered sugar and gelatin. Mix until smooth. With a spatula, gently fold in whipped topping until thoroughly combined.
Step 4 – assemble the pie. Spread the cheesecake mixture into prepared crust. Do not overfill, you need room for your topping! Save any extra cheesecake filling in the fridge to eat later (great with fresh fruit!). Chill pie in fridge for 30 minutes – 1 hour until set.
Top with raspberry mixture, carefully spreading to edges. Chill at least one hour (or make ahead and chill overnight).
NOTES – Many times I will use any leftover cheesecake filling and raspberry topping to layer in small jars for my family members who are gluten free.
Those caramel pecan squares are deeee-licious! Great blog! I'm enjoying the humor and insight.