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Thanksgiving Ideas

November 15, 2023

Hi! You may be a long time subscriber, a new friend from Stephanie Weinert’s Mother & Home, or just found your way here via my Substack account, Chasing Logos. Either way, I am glad you are here! I have wanted to share that you have been missing updates or recipes, it is because as my kids have grown and I stopped having long hours home, it has been harder to spend the time in the kitchen. I have also returned to my passion before I started having kids and food blogs, and am getting my PhD in the Humanities/Philosophy. I am so happy to be back in academics and hope to write and teach. I think God wants to feed our bellies and souls, and in all of it we can find the good, the true and the beautiful.

If you are missing recipes, please subscribe to my Substack and I hope you will get fed in a different way! In the meantime, there are so many recipes here, and my family still cooks from THO all the time, so I hope yours can too.

In the meantime, here is a list of things that we have loved sharing at our Thanksgiving table. Happy Thanksgiving! xoxo Katie

For the Turkey:

Herb and Butter Roasted Turkey from Half Baked Harvest –

When your favorite food blogger tells you this is her go to every year and it never fails her, you try it.

For the Stuffing: 

Ciabatta Stuffing with and Chestnuts and Pancetta –

Giada had me at Ciabatta. And chestnuts. And pancetta.

For Great Starters:

Swiss Pumpkin

From Ruth Reichl’s memoir Comfort Me With Apples, this is one of the most fun recipes and it is ah-mazing.

Baked Pears with Blue Cheese, Walnuts and Thyme

These look SO pretty and sound totally delicious. We recently had a cheese board when we ate out that just had a simple red wine poached pear to cut off and that is also a simple idea that can wow guests.

Cheese Puffs 

These are just mandatory at our family holidays. Sounds weird and simple but tastes like a cheesy, butter bite of heaven.

For the sides:

Maple Glazed Roasted Delicata Squash with Brussel Sprouts 

One of my favorite THO recipes, I keep these ingredients on hand all fall so I can whip it up for a special weekend dinner. It looks so pretty.

Spicy Carmelized Squash with Lemon and Hazelnuts – 

I subscribe to NY Times Cooking and when this popped in my inbox I started to obsess. Can’t wait to try it.

Sour Cream and Chive Mashed Potatoes –

Love love love these potatoes. Simple and delicious. Also intrigued by these ones too….

Three cheese crock pot mashed potatoes – 

Oven space can be so limited, it is such a smart plan to have your mashed potatoes warm in a crock pot.

Martha Stewart’s Cauliflower Gratin – 

I make this every year for my husband who loves cauliflower and tries to eat low carb. It always ends up being one of my favorite parts of the dinner.

Caramelized Brussel Sprouts with Pancetta – 

This is how I  make Brussel sprouts at our house (minus the sun-dried tomatoes). My kids love the little bits of pancetta.

Bon Appetit’s Green Bean Casserole – 

This is getting me so excited for Thanksgiving. Of course Cream of Mushroom soup is FINE but I love the idea of making it from scratch. Also just discovered Onion Rings filled with Green Beans if you want to really wow your people.

We are on a big kick of having fresh dinner rolls, which are amazing for making sandwiches the next day. These are making my mouth water, and will be whipping up a batch of Alison Roman’s Dilly Rolls the day before Thanksgiving.

For Dessert: 

Ina Garten’s favorite pumpkin dessert is her Pumpkin Roulade with Ginger Buttercream

The Pioneer Woman’s Carmel Pumpkin Gingersnap Cheesecake looks like perfection.

Then again, this S’mores Sweet Potato Cheesecake does too…

My kids would love these Candy Turkeys

 

And as we think about being thankful I want to say I am so thankful to you for reading this blog, and for all the enthusiam, support, and messages you have all sent me about recipes you’ve made or things you have loved from this little blog. It’s such a labor of love, and I am so thankful to share it with all of you.

Hope you have a wonderful day with your families, Happy Eating!! xoxo Katie

 

 

Smoked Gouda Mashed Potatoes + Tips for Making Mashed Potatoes

November 21, 2022

I love these mashed potatoes so much, and I am so excited to make them for Thanksgiving.

They are inspired by a restaurant we love in North Conway, NH called The Red Fox. I always asked to swamp my side for these because they are just the best comfort food. I recently tried to make them at home, and they are so easy and so yummy.  If you’re looking to add an easy, delicious twist to this classic Thanksgiving side dish, these should be in contention.

I thought I would share a few tips that helped make these so good. They will help you with any kind of mash you are trying to make – sour cream and chive, cheddar, horseradish, truffle, bacon (I’m getting hungry typing that list.) Just follow the basic potato-butter-salt-milk/cream steps and then add your preferred flavor ingredient a little at time, tasting along the way (the best job?) and tweaking by adding more of the flavor ingredient or salt and pepper. Here are some basic tips that will help you always get the best mashed potatoes.

1) Use Russet or Yukon Gold potatoes.  The Russet will be whiter and fluffier, while some people prefer the golden color of the Yukon Gold. I find both deliver great results.

2) Start with your potatoes in cold water. Cubing them helps to cook faster. Once you have cubed them, put them in a pot with cold water and a teaspoon of salt, then turn on a medium-high flame and cook for 15-20. Then drain them, and as soon as you can, add your other ingredients.

3) Add your ingredients while the potatoes are still hot, and warm up your dairy. I’ve read lots of cooks describe how to make good mashed potatoes – Alton Brown, Emeril Lagasse, Bobby Flay, Ina Garten, Martha Stewart. The common denominator for all of them is to make sure you add the ingredients while the potatoes are warm, and it is even better if you can warm up the dairy – milk, butter, cream or cheese – first before you start to mash them. They will just absorb the flavor better when they are hot.

4) Use a potato masher or potato ricer. The method of mashing is a personal preference I think. I’ve used a potato masher the whole of my cooking life and I tend to like my mashed potatoes with a few bits of potatoes here and there, it feels a bit rustic. If that is not you, the potato ricer is the way to go, and you’ll avoid lumps completely. If you want them to be extra fluffy, break out the hand mixer, which I tend to do for Thanksgiving but not for every day dinners.

5) Taste them and tweak as needed. When you taste them your taste buds will tell you if you need more salt/pepper/butter/milk. Almost every time I make mashed potatoes I am adding a little more of one of these, and it helps if you give a spoonful to some warm body standing around to see if they thing it could use a tiny bit more of the above.

If you follow these steps and then taste for seasoning and texture you will end up with amazing potatoes, I promise. Purists recommend using white pepper but I am not a purist.

Now let’s talk about add Smoked Gouda. You’ll want to buy two smoked gouda rounds since they are usually about 1/2 pound and this recipe calls for 1 pound. Get out the box grater or the food processor. I am sure I’m not alone, but I always feel like you either spend the time grating or you spend the time cleaning the food processor, so I usually opt for the arm workout.

Ingredients:

5 lbs. Russet or Yukon Gold potatoes, peeled and cubed

6 T. unsalted butter (add more to taste if preferred)

2 cups whole milk (can use half and half for regular mashed potatoes but with all the cheese it gets rich)

1 lb. smoked gouda cheese, grated

3 T. salt, divided + more to taste

pepper

Directions:

Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.

Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.

While they cook, in a saucepan place the milk, butter and 2 T. salt. Heat until simmering, then add shredded cheese and stir until combined – the cheese doesn’t have to melt you just want to add it to the potatoes warm. (You can also do this step in the microwave in a glass bowl.)

Return the potatoes to the pan and sprinkle 2 tsp. salt over them, then pour in the heated milk, butter, and cheese mixture.

Mash the potatoes, stirring to incorporate the seasonings.

Season to taste with salt and freshly ground pepper. Serve warm.

Meme’s Banana Cake

July 1, 2022

Meme’s Banana Cake is legendary in our house. Whenever my mom offers the kids to make their birthday cake or a special treat, they always ask for this. It’s moist and rich, but also light and flavorful. My mom always uses fresh whipped cream for frosting, and so when I went to go make my son’s 16th Birthday Cake, and he asked for this, I made it just like she does.  She actually keeps the cooked cake rounds in her freezer to assemble whenever we have a get together – genius! All you have to do is whip up some whipped cream and slice some bananas and voila, you have a special dessert.

This cake would be super easy to make for the 4th of July as well – you can pour the batter into one 9 x 12 cake pan instead of the cake rounds, and decorate with strawberries and blueberries.

This recipe is a lot like banana bread, but the added buttermilk makes it light and fluffy. I love that it is so easy to make, and it comes together quickly.

I also love that this is a great way to use up ripe bananas – you can peel them and freeze them until your ready to use them.

This recipe is perfect for 2 round cake pans.

Assembly is super simple – whip up some cream with a little sugar and vanilla (taste it to be sure it is your desired level of sweetness!) and frost the first layer: 

 

 

Then add a layer of sliced bananas….

 

Then repeat on top and serve immediately – the bananas do brown so only slice and assemble this cake right before you are going to serve it.  Then bite into it and let your eyes close because it is SO good.

Hope you get to try this deliciousness soon! Happy 4th of July – hope it is filled with lots of wonderful things to eat!  xoxo Katie

Meme’s Banana Cake

Ingredients

3 large ripe bananas (about 1 and 1/2 cups mashed) + 4 yellow bananas for slicing (can’t be too brown or mushy)

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light or dark brown sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 and 1/2 cups buttermilk, at room temperature

Whipped Cream 

4 Tablespoons sugar

1 cup heavy cream

1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350°F (177°C) and grease two round cake pans.
  2. Make the cake: Mash the bananas and set aside.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
  5. Spread batter into the prepared pans. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  6. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  7. Make the whipped cream: Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
  8. Assemble the cake: Turn out cooked, cooled cakes on a clean service. Put one layer on serving plate or cake stand. Frost the top with a layer of whipped cream, then slice 2 bananas and arrange on top. Put second cake on top, repeat layers of whipped cream and additionally 2 sliced bananas. Serve immediately or keep chilled until serving.

 

Pavlova Layer Cake with Raspberry Sauce

February 4, 2022

There is so much to love about this Layered Pavlova Cake! It tastes like a macaron cookie grew extra large and gave you a hug, but kept it’s signature fluffy merengue texture and intense filling flavor. The raspberry sauce and ice cream in the middle is such a textural delight – creamy, crunchy, gooey, smooth and sweet. I just served this for a Galentine’s/Birthday party with friends last night and it was so good. It is light yet hits the sweet spot perfectly.

It also happens to be really easy to make. It takes around 10 minutes of prep and then it cooks for a while (see directions).   If you love someone who can’t abide gluten this is for you! If you love someone who doesn’t do well with dairy, we ate ours with vanilla coconut milk ice cream and it was amazing.

You start by beating 8 egg whites + 1/4 teaspoon salt in a stand mixer with the whisk setting. It takes 5-8 minutes, and your oven should be warming up during that time. (You put it in a 350 degree oven then immediately turn it down to 225. It is low and slow for cakes). Then you slowly add 2 cups of sugar while it is still beating. Then you gently fold in 2 teaspoons vanilla, 2 teaspoons of white vinegar (or cream of tarter – the egg whites need acid to create stiff peaks) and 4 teaspoons cornstarch.

You can add a drop of food coloring for a light pink color, but white is so pretty too. Then you make 2 circles on parchment paper using a 8-9 inch cake round pan. Turn over the paper so the pencil doesn’t get onto the cake. Then you spread the mixture into the two circles.

You bake them for 50-70 minutes (see below) until they are hard and then I let mine rest in the oven for another hour, but you only need to let them rest until they are cool.

While they are cooling, you can make the raspberry sauce. I use Ina Garten’s recipe – it is so easy just fresh raspberries, sugar, water, all cooked together for a few minutes. Then that mixture is blended with a jar of raspberry jam and raspberry liquor. The result is such an intense raspberry flavor, you will be so in love when you taste it and you will want to put it on everything.

Assembling the cake is so easy – just layer pavlova, ice cream, then raspberry sauce…

Then add the second pavlova on top, cover with raspberries and sprinkle with powdered sugar. You can add the rest of the sauce on top if you want but it is so pretty and good with just raspberries.

So add some extra eggs and raspberries to your grocery list and consider your Valentine’s Desert covered. You will float away on a cloud of bliss, I promise.


Happy Eating, xoxo Katie

Pavlova Layered Cake with Raspberry Sauce

INGREDIENTS

FOR THE PAVLOVA

  • 8 (about 260 g) egg whites
  • 1/4 teaspoon (1.5 g) salt
  • 2 cups (400 g) granulated sugar
  • 4 teaspoons (10 g) cornstarch
  • 2 teaspoons (5 g) cream of tartar, OR 2 teaspoons white vinegar
  • 2 teaspoons (8.4 g) vanilla extract or vanilla bean paste
  • a couple drops of food coloring (optional), I used one drop of red but pink is better to get a nice pink color. I have also made this without any food coloring, and the white is so pretty too so it is totally optional. 
  • NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer.

 

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F. (NOTE: you will reduce this temperature later). Line two baking sheets with parchment paper. Trace a circle on each, using an 8-inch or 9-inch round cake pan as your guide. Flip the parchment paper over, so the pencil doesn’t get on the pavlova. Set aside.
  2. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and salt on medium-high speed until soft peaks begin to form. Note: the eggs will foam first and then come together to create soft, white peaks. Be patient. This will take a few minutes.

Once the soft peaks have formed, gradually (very gradually), add the sugar (about one tablespoon at a time).

After the sugar is incorporated and stiff peaks have formed, stop the mixer and fold in the cornstarch, cream of tartar (or vinegar), vanilla bean paste, and food coloring (if using).

Divide the meringue in half and pour one half onto each of the parchment sheets with circles on them. Gently spread the meringue to the edge of the circle you drew, making sure the top is fairly level. The edges don’t need to be perfectly round or even. In fact, the more rustic and left alone, the better.

Place the pavlovas in your oven. If you have two ovens, you can place one baking sheet in each. If you have one oven, you can place both baking sheets in at once, on two different racks, making sure to switch the baking sheets halfway through baking.

When you place the pavlova in the oven, immediately reduce the temperature to 225 degrees F.

TWO OVENS: If you are using two ovens with one pavlova in each, your bake time will be about 50 to 60 minutes. 

ONE OVEN: If you are using one oven with two pavlovas, your bake time will be closer to 70 to 90 minutes.

You are looking for the meringue to harden, but not get too brown or crack too much around the edges.

Once the pavlova is done baking, turn the oven off and allow the pavlova to cool completely in the oven.

 

FOR THE RASPBERRY SAUCE:

1 half-pint package fresh raspberries

1/2 cup granulated sugar

1/4 cup water

1 cup (12 ounces) seedless raspberry jam

1 tablespoon Framboise liqueur (I used a local raspberry liqueur)

DIRECTIONS

Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

ASSEMBLY

Place one pavlova layer on a cake stand or plate. Cover with a pint of ice cream and half of the raspberry mixture and then fresh berries. Cover with second pavlova and garnish with fresh raspberries and powdered sugar. (You could also top with more ice cream and the rest of the raspberry sauce if desired but the ratio was lovely of meringue to ice cream and sauce with it just in the middle.)

Serve immediately or cover and refrigerate until you’re ready to serve.

Recipe adapted from Cake by Courtney. 

The Best Chocolate Fudge Sauce

December 21, 2021

It doesn’t really feel like Christmas until I start making my mom’s chocolate fudge sauce as gifts for everyone. I love how excited our friends and neighbors get because, well it is like chocolate crack. I make it every year, and every year I congratulate myself on how easy it is to make a huge batch of gifts. It’s also so cute the way the teachers who have one of our kids in class get excited because they know they have chocolate sauce coming at Christmas. 🙂

The reason why it is so beloved is because when it is cold in the fridge (where it needs to be stored) it has a thick, fudge consistency like frosting. But when you heat it up it is liquid chocolate, and it is so good over ice cream. You’re going to want to stock up on Candy Canes too because crushed peppermint on top is the best. Sometimes I get lucky and find the special edition peppermint ice cream but the topping is just as good.

This is by far my most requested recipe and I can’t believe I am just now getting to put it up on the blog.

The best part of making this for gifts? It is only 4 ingredients and it takes 10 minutes.

You start by melting the butter and the chocolate chips together…

Then once that is smooth you add the sugar…

And right after that you add the evaporated milk, bring to a boil, then reduce to low for 8 minutes, stirring constantly so it doesn’t burn on the bottom, and to help the sugar dissolve and the rest of the chocolate chips to melt.

Then you’re ready to let it cool a little, and in 10-20 minutes stir it well, and then pour into glass jars.

PRO TIP: Use a funnel. It makes things so much easier and less messy. 

I have taken notes in my cookbook how to times the recipe by 4 or by 8 which I’ll share below because it makes cooking in bulk so easy.

The Best Chocolate Fudge Sauce

For 1 jar: 

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

2/3 cup evaporated milk (equal to 1 5 oz. can)

For 4 jars: 

3 cups semisweet chocolate chips

1 cup butter

2 2/3 cup sugar

2 2/3 cup evaporated milk

For 8 jars: 

6 cups semisweet chocolate chips = 3 bags

2 cup butter = 1 pound package

5 1/4 cup sugar

5 1/4 cup evaporated milk = almost 4 cans

Directions: 

In a small heavy saucepan melt the chocolate and butter over medium heat. Add the sugar, gradually stir in the evaporated milk until sugar dissolves. Bring to boiling, reduce heat. Boil gently over low heat for 8 minutes, stirring frequently (watch carefully so it doesn’t burn). Remove from heat, cook slightly. Serve warm over ice cream or cover and chill and store in the fridge.

Original recipe from Better Homes and Gardens Cookbook.

 

Eggnog Brioche French Toast

December 17, 2021

This is one of those recipes that I have been making for years around Christmas and my family loves (especially my husband!) so I am so glad I am finally sharing it with all of you!

The fluffy texture of brioche (or challah bread, I am using here) makes for the lightest, pillowy soft french toast, and the flavors of eggnog – with its sweet cinnamon and nutmeg flavors – go so perfectly together. 

This breakfast is so easy but is so special, perfect for quick holiday brunches while you are busy doing a million other things.  And it totally feeds a crowd – I am full after one piece.

The little dusting of powdered sugar is my kids’ favorite and just adds to the Christmas brunch allure.

To make it, you just combine all the ingredients in a bowl and then dunk each piece of brioche into it.

I love to use our indoor grill pan which is a skillet on one side, and it cooks 6-8 pieces at a time.

This dish is such a treat and will fill everyone with the flavors of the season. You are going to want to grab some extra eggnog this year and keep some brioche in the freezer for the slow mornings of Christmas week.

Happy Eating! xoxo Katie

Eggnog Brioche French Toast

Ingredients

Directions

  1. In 12-inch pan or skillet melt butter over medium heat.
  2. Whisk together cinnamon mixture, eggs, eggnog, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.