Fox 29 Thanksgiving Recipes

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1 Orange Cranberry Relish 1 bag cranberries Zest and juice of 1 orange 1/2 cup sugar 4 fl oz. orange juice 1 tsp salt Fox 29 Thanksgiving Recipes In a medium sauce pan, heat water orange zest and orange juice, stir till sugar dissolves Stir in cranberry and bring to a boil. Simmer until cranberries burst and sauce has thickened for about 8 minutes Sweeten with more sugar if desired, cool and serve Honey Roasted Sweet Potatoes 5 lb. yams or sweet potatoes similar in size 8 fl oz. Water 8 oz. butter 6 fl oz. Honey Butter toffee pecans (Iovine Brothers Produce) Toss sweet potatoes in bowl, season with salt and cracked black pepper Roast in 350 degree oven for 30 minutes (can be done in advance) Peel and slice the potatoes in ½ inch rounds and shingle in baking dish Heat water and butter in saucepan until boiling reduce by ¼ Add honey swirl until it forms a glaze like consistency Drizzle over sliced sweet potatoes and warm in oven Top with crushed toffee glazed pecans

2 Yukon Gold Mashed Potatoes 5 lb. Yukon gold potatoes 1 cup milk ½ lb. butter 4 tbsps. fresh chopped chives ¾ cup sour cream Peel and cook potatoes in salted water for 15 minutes or so Drain and leave in pot Warm milk and butter, until butter melts, do not boil Mash potatoes with your trusty potato-masher, ricer, fork or whisk Add sour cream, then incorporate the warm milk and butter depending on too many factors to list, you may not need to use all or may need a little more for desired consistency Fold in chopped chives, season with salt and pepper Seared Brussel Sprouts with Dried Cranberry and Pomegranate Glaze 2 lb. Brussel sprouts Olive oil 1 cup dried cranberries 3 tbsps. Pomegranate molasses Sea salt Clean and cut sprouts in half Heat a large skillet, large enough to hold all the sprouts, or work in batches Dry sprouts, Add sprouts to hot pan- Heat pan until very hot Add olive oil to coat, sear sprouts until slightly charred, move around in pan for 5 minutes ***Important- heat pan until Very Hot- ADD BRUSSEL SPROUTS FIRST THEN ADD OIL- DO NOT ADD OIL BEFORE SPROUTS*** Season with salt and fresh black pepper Add dried cranberry, slightly sauté for two minutes more Remove from heat, drizzle with pomegranate molasses Finish with sea salt

3 Apple Herb Stuffing 6 baguettes diced small 1.5 cups onion- diced 2 cup celery small dice ¼ lb. butter 4 granny smith apples (small dice, skin on) 1 tbsp. chopped Fresh thyme 3 tbsp. chopped Fresh parsley 1 cup or as needed water or stock or pan drippings Sweat celery and onions with butter for 5 minutes Add apples, sweat 5 minutes more Put diced bread and herb in large mixing bowl, top with sautéed vegetable apple mixture Add stock or water pan drippings and a little melted butter, bake with lid until warmed Green Bean Almondine 1.5 lbs. fresh trimmed green beans 1 tbsp. olive oil 1 tbsp. butter Salt Toasted slivered or sliced almonds Cook green beans for 5 minutes in 1 inch boiling water- covered, drain and return to pan Add oil and butter to pan, toss beans, season with salt Garnish with almonds

4 Granny Apple Crumb Pie 1 pie shell 1 cup butter 1 cup brown sugar 2 cups flour 2 cups sugar 2 tbsps flour 2 tsps cinnamon spice 12 granny smith apples Peel, have, core and cut apples into wedges Prepare topping by combining butter, brown sugar, 2 cups of flour- set aside Combine apples, sugar, 2 tbsps. of flour and cinnamon, toss gently- set aside Place apple mixture in unbaked pie shells, heap apples high in each shell and fill completely Sprinkle topping on top Bake at 350 degrees for 50 minutes Chocolate Pecan Tart 1 homemade pie or sweet tart crust {pate sucree} 1-9 inch tart pan 2 large eggs 2/3 cup sugar ½ cup light corn syrup 4 tsps. Unsalted butter melted ¾ teaspoon vanilla extract ½ cup semisweet chocolate morsels 1.5 cups of pecan halves Large bowl- whisk eggs, sugar, light corn syrup, 4 tsps melted butter, and vanilla extract Spread chocolate evenly over shell, pour filling over chocolate Arrange pecans on top, bake for 45 minutes or so

5 Cranberry Cider Tea 1 gallon apple cider 1 bag cranberries ¾ cup sugar 5 cinnamon sticks 1 orange zested and slices 2 qts water 10 tea bags 4 star anise ½ cup honey Bring to a boil, turn down heat Simmer for 30 minutes, then strain Finish with honey, garnish with fresh cinnamon, cranberries and orange

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