Spice Up Your Thanksgiving Table with These Recipes!

Spice Up Your Thanksgiving Table with These Recipes!

15:02 16 November in GreenMarket
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Next week is Thanksgiving and every cook could use a little inspiration! Check out some of our favorites for every course of your meal:

 

To Start:

Pumpkin Soup with Gruyere

1 (5-6 pound) edible pumpkin

1/4 cup unsalted butter

1 large yellow onion, chopped

6 cups chicken stock

1 bay leaf

1 1/2 cups light cream

2 tablespoons grated orange zest

2 tablespoons orange juice

2 tablespoons fresh lemon juice

1/8 teaspoon nutmeg

1/2 teaspoon ginger

3/4 lb. gruyere cheeese

salt & pepper to taste

2 tablespoons finely chopped fresh chives

wash and dry the pumpkin. Cut off the stem end and using a sharp-edged spoon or melon baller, carefully scoop out the flesh, leaving a shell about half-inch thick. Discard any strings and seeds. You may want to save the pumpkin shell to serve the soup in. Coarsely chop the flesh; you will have about 8 cups. In a large saucepan, melt the butter over medium heat. Add the chopped onion and saute until golden brown. Add the stock, the chopped pumpkin and bay leaf. Bring to a boil, reduce heat; cover and simmer until pumpkin is tender, 15-30 minutes. Discard the bay leaf and allow soup to cool slightly. In small batches, puree the soup in a blender or food processor.

Return the puree to the pan and stir in the cream, orange zest, orange and lemon juices, nutmeg and ginger. Reserve a handful of cheese and sprinkle the rest into the soup. Stir over low heat until the cheese melts and blends in. Season to taste with salt and pepper. Pour soup into the pumpkin shell or soup tureen and garnish with the reserved cheese and chives. Serves 10-12.

 

For a side:

Mashed Carrots and Parsnips

1 lb parsnips, cut in 1/2-inch slices

1 lb carrots, cut in 1/2-inch slices

1/2 cup onion, chopped

1 bay leaf

2 tsp. sugar

1/4 tsp. salt

water

2 tablespoons butter

Fresh cut chive for garnish

Salt and pepper to taste

Place parsnips and carrot slices in a medium size saucepan. Add the chopped onion, bay leaf, sugar and salt, then add enough water to cover vegetables. Cover the pan tightly and cook over medium high heat, stirring occasionally until the vegetables are just tender, about 20 minutes. Drain the water from the vegetables and discard the bay leaf. Use a hand mixer to whip vegetables. Beat in the butter and place in a warmed serving dish. Sprinkle with chives and serve immediately.

 

For dessert:

Pumpkin Spice Cake

4 farm fresh eggs

1 2/3 cup sugar

1 cup vegetable oil

1 – 15 oz can pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

Icing:

1-3 oz pkg cream cheese, softened

1 stick butter, softened

2 cups confectioners sugar

1 tsp vanilla extract

Preheat oven to  350 degrees. In a large bowl, combine eggs, sugar, vegetable oil and pumpkin, beat with an electric hand mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and baking soda. Slowly add to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread into an ungreased, non-stick 13×10-inch baking pan. Bake for 30 minutes. Allow cake to cool completely before frosting. Icing: combine the cream cheese and butter, beat with the electric hand mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread icing on top of cake and cut into squares.

 

Love these recipes? Stop by the GreenMarket to purchase the Tastes of the Season Cookbook!

Happy Thanksgiving from all of us at the Delray Beach GreenMarket!