Cooking on holidays is not only about impressing people but also about sharing memories and traditions. No matter where or how you are celebrating Thanksgiving this year, having a special dish on your dining table is a must.
This article contains few traditional recipes shared by our friends that can make your Thanksgiving more exciting.
Shez’s Cranberry Jello Salad
Other than mashed potatoes, this Cranberry Jello Salad has been Shez’s responsibility for the past ten years or so. In this festive Cranberry Jello salad, Crushed pineapple teams up with tangy cranberry sauce. The recipe is as follows,
What You Need
- 1 can (20 oz.) crushed pineapple in juice, undrained
- 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
- 1 can (16 oz.) whole berry cranberry sauce
- 1 fresh pear, chopped
- 2/3 cup chopped PLANTERS Walnuts
- Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil.
- Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.
- Refrigerate 1-1/2 hours or until slightly thickened.
- Stir in pears, nuts and remaining pineapple. Refrigerate 4 hours or until firm.
- Top with reserved pineapple just before serving.
Sandra’s crispy sweet potato roast:
Sandra’s Thanksgiving traditions have changed over the year, but a recent staple has been Crispy sweet Potato Roast. For this, she follows Deb Perelman’s famous recipe.
What you need
- 3 tablespoons salted or unsalted butter, melted
- 3 tablespoons olive oil
- Coarse salt and black pepper or red pepper flakes to taste
- 5 pounds sweet potatoes, peeled and sliced thin
- 2 shallots, peeled and sliced thin
- Heat oven to 375°F (190°C).
- Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish.
- Sprinkle butter/oil puddle with some salt and pepper.
- Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired.
- Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper.
- Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked.
- Increase oven heat to 450 F (230°C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.
Giselles’s Sweet potato and orange casserole:
Giselles got this recipe from her mother-in-law and according to her, the overall taste is similar to those of desserts anticipated in winter holidays.
What you need
- 2 pounds (3 to 4) large sweet potatoes
- 4 small oranges
- Cooking spray
- 1 stick butter
- 1 cup (packed) light or dark brown sugar
- 1/2 cup chopped pecans
- 1 cup fresh orange juice
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch
- 1/8 teaspoon ground cloves
- Preheat the oven to 375 degrees. Place the potatoes in a large pot; add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat to medium-high and cook until tender, 30 to 40 minutes; drain. Peel the potatoes while still warm, then cut into 1/4-inch-thick slices.
- Using a sharp knife, cut the peel and pith from the oranges; cut into 1/4-inch-thick slices. Coat a 9-by-13-inch baking dish with cooking spray. Alternate the potato and orange slices in the dish, overlapping slightly in crosswise rows.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and pecans. Cook, stirring constantly, until the sugar melts and a smooth sauce forms, 2 to 3 minutes; spoon over the potatoes and oranges.
- In a small saucepan, bring the orange juice, maple syrup, cornstarch and cloves to a simmer over medium-high, whisking often, until thickened, about 5 minutes. Pour over the potato and orange mixture. Bake until the juices bubble and thicken, about 15 minutes.
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