Sunday, October 11, 2009

Thanksgiving Recipes

Happy Thanksgiving Everyone!

This year we celebrated thanksgiving at home with just the four of us.
Given our small group I decided to roast bone-in turkey breast rather than the whole turkey. And I decided to roast two so that there would be plenty of white meat leftovers and were there! I followed a recipe for roasting turkey breast that I found here and the turkey was so nice and juicy, not dried out at all. I also tucked a few fresh sage leaves under the skin as I've seen Martha do,lol.

Then I decided to try out some new recipes by Bonnie Stern that I read in about in the National Post. I made the bacon carmelized onion stuffing and while it was good I do prefer my more traditional sage and savory stuffing.

For dessert I made the Gingerbread Pear Cobbler with half pears and half apples. It is sooooo good. I will definitely make it again. The topping is quite cake like.


You can use apples instead of pears. Place cobbler on a baking sheet (fruit juices may bubble over). Scoop ice cream ahead of time, for easier serving. If you like, serve this with a caramel sauce.
- 8 ripe pears, peeled, cored and sliced (about 8 cups/2 L)
- 1⁄3 cup (75 mL) brown sugar
- 2 tbsp (30 mL) all-purpose flour
- ½ tsp (2 mL) each of ground cinnamon and ginger
- ½ cup (125 mL) butter
- ¾ cup (175 mL) brown sugar
- 1 egg
- 2 tbsp (25 mL) molasses
- ¾ cup (175 mL) buttermilk
- 11⁄3 cups (225 mL) all-purpose flour
- 1 tsp (5 mL) each of baking soda, ground ginger and ground cinnamon
- ½ tsp (2 mL) cream of tartar
- ¼ tsp (1 mL) each of salt, ground allspice and ground nutmeg
- 2 tbsp (25 mL) coarse sugar
- 8 scoops vanilla or caramel ice cream
1. Combine pears with brown sugar, flour, cinnamon and ginger. Spoon in the bottom of a buttered 9x13-inch (3.5 L) baking dish.
2. For the topping, beat butter and sugar until light. Beat in egg and molasses. Combine or sift flour with baking soda, ginger, cinnamon, cream of tartar, salt, allspice and nutmeg. Add dry ingredients in three additions alternately with buttermilk mixture, beginning and ending with flour.
3. Spoon batter on top of pears, leaving a space around the edge so that fruit juices can bubble up. Sprinkle with coarse sugar.
4. Bake in a preheated 350F (180C) oven until topping is cooked through and browned, about 40 to 45 minutes, or until pears are very tender and a cake tester inserted in the topping comes out dry. Serve with a scoop of ice cream. Makes 8 servings

Enjoy your day!


Deanna said...

Your table looks beautiful Rosanne and this recipe sounds yum!

Rosemary said...

Everything Looks delicious.