Inspiration for Tasty Thanksgiving Menus
Looking to put together a delicious Thanksgiving meal? We've got you covered! Here are some easy recipes for main courses, sides, and desserts for you to build the perfect Thanksgiving dinner.
Red Chile and Orange Glazed Turkey
- 1/2 c. sugar
- 1/2 c. Kosher salt
- 1 qt. white vinegar
- 4 bay leaves
- 1/4 c. black peppercorns
- 4 qt. Ice
- 1/2 c. whole-grain or Dijon mustard
- 2 (2-ounce) bags dried New Mexican red chiles, stemmed, seeded, and rinsed
- 1/4 tsp. cocoa powder
- 3/4 tsp. dried oregano
- 1/4 c. chopped onion
- 1 bay leaf
- 1 garlic clove, chopped
- 1 tsp. fresh lemon juice
- 2 c. fresh orange juice
- Kosher salt
- Brine turkey for 24 hours: Bring 3 quarts water to a boil in a large pot. Stir in sugar and salt until dissolved. Add vinegar, bay leaves, and peppercorns and remove from heat. Add ice to cool the mixture. Stir in mustard until dissolved.
- Remove turkey from brine and pat dry thoroughly with paper towels. Discard brine.
- Preheat oven to 375°F with the rack in the lowest position. Place turkey in a roasting pan fitted with a rack. Loosen the skin and rub butter underneath and on the outside of the skin, dividing evenly. Season with salt and pepper. Roast for 30 minutes.
- Reduce oven to 325°F and roast 1 1/2 hours. (Tent breasts with oiled aluminum foil if they become too dark.)
- Make glaze: Preheat oven to 350°F. Place chiles on a rimmed baking sheet. Roast until slightly dried and toasted, 8 to 10 minutes. Transfer to a bowl and cover with water; cover bowl with plastic wrap. Soak until soft, turning once, 30 to 35 minutes. Reserve 3/4 cup soaking liquid; drain chiles. Blend chiles and reserved liquid, in batches, until smooth, 1 to 2 minutes. Strain into a large saucepan, pressing to release as much liquid as possible. Add cocoa powder, oregano, onion, bay leaf, garlic, lemon juice, and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, 20 minutes. Cool completely. Strain through a fine-mesh sieve; discard solids. Meanwhile, cook orange juice in a medium saucepan over medium heat until thick and syrupy, 20 to 30 minutes. Whisk in reserved red chile sauce, 1 tablespoon at a time, until smooth and thick. Remove from heat.
- Continue roasting, glazing twice with Red Chile and Orange Glaze, until an instant-read thermometer inserted in thickest part of thigh registers 165°F, 25 to 30 minutes.
- Gently tilt turkey to release juices from cavity into the pan. Transfer turkey to a cutting board; rest at least 30 minutes before carving.
- Scrape browned bits from bottom of the pan and transfer, along with pan juices, to a large straight-sided skillet; reserve.
Pear-Thyme Brined Turkey
- 8 c. pear nectar
- 1 small bunch fresh thyme
- 4 large fresh sage sprigs
- 3 fresh bay leaves
- ¾ c. Kosher salt
- ½ c. dark brown sugar
- 2 tbsp. coarsely ground black peppercorns
- 6 clove garlic
- 1 fresh whole turkey
- 2 turkey-size oven bags
- 8 c. Ice
- 3 sweet onions
- 2 pears
- Kitchen string
- 2 tbsp. butter
- 1 tsp. Kosher salt
- 1 tsp. Freshly ground pepper
- 3 c. less-sodium chicken broth
- Thyme-Pear Gravy
- Combine pear nectar, half of thyme sprigs, and next 6 ingredients in a large saucepan; bring to a boil and cook, stirring often, 5 minutes or until sugar and salt dissolve. Cool completely.
- Remove giblets and neck from turkey and discard. Place a turkey-size oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey, breast side down, inside inner bag. Add pear mixture and ice. Secure and close bags. Chill 18 to 24 hours, turning occasionally.
- Preheat oven to 325 degrees F. Remove turkey from bags, discarding brine, and drain well; pat dry with paper towels. Arrange onions and remaining half of thyme sprigs in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Place pears inside cavity. Tie ends of legs together with kitchen string; tuck wingtips under. Brush entire turkey with melted butter and sprinkle with salt and pepper. Pour broth into roasting pan.
- Bake at 325 degrees F for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning in spots, if necessary. Remove from oven, and let stand 30 minutes.
- Transfer turkey to a serving platter. Pour reserved drippings through a fine wire-mesh strainer into a bowl to equal 1 1/2 cups, discarding solids. Prepare Thyme-Pear Gravy, and serve with turkey.
- 1½ tbsp. Kosher salt
- 1½ tbsp. smoked paprika
- 1½ tsp. garlic powder
- 1½ tsp. onion powder
- 1½ tsp. fresh ground pepper
- 1¼ tsp. cayenne pepper
- 1 whole fresh turkey
- Peanut oil (about 3 gallons)
- Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired. Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.
- Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees F over a medium-low flame, according to manufacturer's instructions (about 45 minutes).
- Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
- Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees F (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees F and 325 degrees F). Remove turkey from oil; drain and let stand 25 minutes before slicing.
Sage-Butter Roasted Turkey
- Turkey drippings
- 2 tbsp. all-purpose flour
- 1 c. chicken broth
- Kosher salt
- Freshly ground pepper
- 2 tbsp. butter
- ½ tsp. fresh thyme leaves
- In a stockpot large enough to hold the turkey, over high heat, bring 2 cups water, lemon slices, salt, sugar, and peppercorns to a boil. Remove pot from heat and add 2 gallons ice water and lemon juice. Submerge the turkey, cover the pot, and refrigerate for at least 6 hours or up to overnight.
- Remove the brined turkey and rinse under cold water. Transfer turkey to a wire rack, with paper towels placed underneath, to drain; dry the skin with paper towels.
- Run your fingers under the turkey's breast and thigh skin to loosen. Work butter slices and sage leaves under the skin. Dry the skin again with paper towels, then rub with oil.
- Place carrots, celery, and onions in a shallow roasting pan; place turkey in the center. Sprinkle with pepper. Refrigerate for at least 2 hours or up to overnight. Remove from the refrigerator 2 hours before cooking.
- Preheat oven to 450 degrees F. If any liquid has collected in the roasting pan, remove it with a baster. Tuck the turkey wings underneath the bird and tie the legs together with kitchen twine. Place the turkey in the oven. Lower the temperature to 350 degrees F. Roast for 1 hour, then baste with pan juices. (If breast is browning too quickly, cover with foil.) Rotate the pan and continue to roast, basting turkey every 30 minutes, until an instant-read thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 21/2 to 3 more hours.
- Transfer turkey to a cutting board and let rest 30 minutes before carving. Reserve drippings for gravy, if desired.
- Add flour to drippings in roasting pan and cook over medium heat, scraping up the browned bits from the bottom of the pan, until the mixture turns a rich brown, 5 to 8 minutes.
- Slowly add chicken broth and stir until gravy thickens, adding more broth if needed. Add kosher salt and freshly ground pepper to taste.
- Stir in butter until it melts. Add fresh thyme leaves, if desired.
Turkey with Lemon-Garlic Butter
Active Time: 30 minutes
Total Time: 2 hours, including resting
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 tablespoons finely grated lemon zest
- 3 sprigs rosemary
- 2 bone-in turkey legs (thigh and drumstick attached) and 2 bone-in turkey breasts (about 8 pounds total; from one 10–12-lb. turkey)
- 1 tablespoon plus 1 teaspoon kosher salt, plus more
- 1 tablespoon freshly ground black pepper, plus more
- 1 cup dry white wine, divided
- 1 tablespoon cornstarch
- 2 cups low-sodium chicken broth or turkey broth
- Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
- Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin—that’ll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
- Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40–50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
- Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
- Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
- Transfer turkey to a platter. Serve with pan sauce alongside.
Roasted Butternut Squash Soup
- 1 butternut squash
- 3 medium-sized carrots
- 1 head garlic
- 2 tablespoons olive oil
- 4 sprigs thyme + more to garnish
- salt and freshly ground black pepper to taste
- 3 cups or 700 ml vegetable broth
- 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- Greek yogurt and goat cheese, to garnish (optional)
- Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks.
- Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later.
- Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 40 minutes or until golden brown.
Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 10 minutes, then pulse in a food processor until smooth. Distribute among bowls.
Garnish with Greek yogurt, gooey goat cheese and fresh thyme (optional). Enjoy!
Roasted Brussels Sprouts
- 2 lb. Brussels sprouts, trimmed and halved
- 2 tbsp. olive oil
- 1/4 c. balsamic vinegar
- Kosher salt and freshly ground black pepper
- Preheat oven to 375°F. Toss together Brussels sprouts, oil, and vinegar on a large rimmed baking sheet. Season with salt and pepper.
- Roast, stirring once in the last 5 minutes, until tender and lightly browned, 15 to 20 minutes.
- ¾ lb. mild ground pork sausage
- 1 medium Sweet onion
- 2 medium Granny Smith apples
- 1 c. celery
- 2 large Garlic cloves
- 1 c. toasted walnuts
- ¼ c. fresh parsley
- 2 tbsp. fresh sage
- 1 tbsp. fresh thyme leaves
- 1 tsp. Kosher salt
- ½ tsp. Freshly ground pepper
- 12 c. assorted bread cubes
- 2½ c. low-sodium turkey broth or chicken broth
- ¼ c. melted butter
- Heat oven to 350 degrees F. Sauté sausage and onion in a large skillet over medium heat 6 minutes or until sausage is no longer pink. Add apples and next 2 ingredients; sauté 5 more minutes or until apples are tender. Stir in walnuts and next 5 ingredients. Transfer to a large bowl, and let cool 10 minutes.
- Fold in bread and broth until well blended. Spoon into a well-greased 3-quart or 13- x 9-inch baking pan. Brush top generously with butter. Bake at 350 degrees F for 45 to 50 minutes or until top is crusty and brown. Garnish, if desired.
- 6 slices bacon, sliced
- 1 sweet onion, chopped
- 3 garlic cloves, chopped
- 1/2 to 1 tsp. crushed red pepper
- 2 bunches turnip, mustard, or collared greens, thick stems discarded and leaves chopped
- 8 c. chicken stock
- Kosher salt and freshly ground black pepper
- Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8 to 10 minutes; transfer with a slotted spoon to a paper towel-lined plate.
- Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, 8 to 10 minutes.
- Add greens, a handful at a time, stirring each addition just until wilted.
- Add stock and cooked bacon; bring to a simmer.
- Cook, covered, stirring occasionally, until very tender, 25 to 30 minutes. Season with salt and pepper.
Rosemary Monkey Bread Stuffing
- 1 sweet onion, chopped
- 4 ribs celery, sliced
- 4 tbsp. unsalted butter
- 1 c. chicken stock
- 2 large eggs
- 1 tsp. Kosher salt
- 1/2 tsp. Freshly ground black pepper
- 1 1/2 lb. rosemary focaccia, cut into 1" to 1 1/2" cubes
- Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can't find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
- Transfer to a buttered 9" springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.
Sweet Potato-and-Cauliflower Salad
- 1 1/2 lb. small sweet potatoes, cut lengthwise into 1/2" wedges
- 1 small head cauliflower, cut into florets
- 7 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. sherry vinegar
- 8 c. torn mixed lettuces
- 2/3 c. pomegranate seeds
- Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
- Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
Jack Be Little Pumpkin & Polenta Soufflé
- 8 Jack Be Little pumpkins
- 3 tablespoons sunflower oil
- Pinch each of sea salt and freshly ground black pepper
- 2 cups sliced mushrooms
- 1 medium onion, sliced
- 1/4 cup minced garlic
- 2 tablespoons white wine
- 2 tablespoons softened butter, plus more for sautéeing
- 6 sprigs fresh thyme
- 1 1/4 cups cornmeal or polenta
- 1 1/2 cups whole milk
- 4 bay leaves
- 1/2 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 4 large eggs, at room temperature, separated
- 3 cups Brussels sprouts, separated into leaves
- Preheat the oven to 450°F. Cut the tops from the pumpkins. Remove and discard the seeds and pulp from the cavities. Dress the pumpkins and tops with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast in the oven until tender and beginning to brown, about 15 minutes. Set aside to cool.
- In a large sauté pan over high heat, combine the mushrooms, onion, garlic and the remaining 2 tablespoons oil. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add the wine and scrape the pan to remove any browned bits. Add the butter and thyme, season with salt and set aside o# the heat.
- In a medium saucepan over medium heat, combine the cornmeal, 1 quart water and milk, stirring very well to hydrate the cornmeal. Bring to a boil then lower the heat to low. Add the bay leaves and cook, stirring often, until the mixture is very thick and the cornmeal is very soft. Add the cream and nutmeg, season with salt and stir well. Transfer the polentato a large bowl and let cool. Add the egg yolks and mix well to combine.
- In a medium bowl, whisk the egg whites until soft peaks form. Fold the whites into the polenta mixture in thirds without overmixing—a few loose streaks of egg white is fine.
- Divide the mushrooms and onions among the roasted pumpkins, filling the cavities. Top with the polenta mixture until the pumpkins are full. Bake until the polenta is set and the souffles have risen, about 15 minutes.
- Meanwhile, in a large sauté pan over high heat, sauté the Brussels sprouts in a bit of butter until the leaves just begin to color, about 6 minutes. Season with salt. Divide the pumpkins among four dinner plates. Garnish with the Brussels sprouts and pumpkin tops and serve immediately.
Spaghetti Squash Fritters
- 1 medium (3-4 pounds) spaghetti squash
- 2 tablespoons coconut oil plus extra
- 1 egg
- ⅓ cup chopped fresh mixed herbs, such as chives, thyme, sage and/or parsley
- ¼ cup grated Parmesan cheese
- 4 ounces goat cheese (about ⅔ cup)
- 2 large cloves garlic (minced)
- Zest of 1 lemon
- 1½ teaspoons salt
- ⅛ teaspoon fresh ground pepper
- ¾ cup gluten-free flour
- ½ cup each applesauce and sour cream
- Preheat oven to 400°. Cut spaghetti squash in half lengthwise, and scoop out seeds. Rub a little coconut oil over cut side of squash halves. Place squash, cut side down, on a parchment-lined sheet pan. Cover loosely with aluminum foil, and bake for 40 minutes or until you can easily pierce squash with a fork. Remove from oven, remove foil and let squash cool slightly. Using a fork, scrape out squash flesh, and place in a colander over the sink or a bowl to drain. Once squash has cooled completely, gently squeeze all excess liquid. Measure out about 4 cups of squash.
- Beat egg in a large bowl. Add drained squash, herbs, Parmesan, goat cheese, minced garlic, lemon zest, salt and pepper; mix by hand until well incorporated. Add flour, and mix again with hands or tongs until flour is interspersed. (TIP: If batter is a little too wet, add more flour, 1 tablespoon at a time. If batter is too dry or loose, add a little water, 1 tablespoon at a time.)
- Portion mixture into 16 small piles. Roll each pile in a ball about 1½ inches in diameter; place on a parchment-lined baking sheet or plates. Repeat with remaining piles. The batter will be a bit loose but will firm up once cooked.
- Once all the fritters are formed, heat 2 tablespoons coconut oil in a skillet over medium heat. Cook a few fritters at a time until light golden brown on one side, about 4–5 minutes, gently flattening with a spatula. Flip fritters, and cook on other side until golden brown, about 4–5 minutes more.
- Place fritters on a plate, and sprinkle with more herbs, if desired. Serve with applesauce and/or sour cream as toppings.
Butternut Squash Mac and Cheese
- 1 1/2 to 2 pounds butternut squash (about 1 medium squash), peeled and cubed
- 2 tablespoons olive oil
- Generous dash of each salt and pepper
- 3 cloves garlic, coarsely chopped
- 1/2 cup coconut milk
- 1 1/4 cups unsweetened almond milk
- 1/2 cup plus 2 tablespoons large-flake nutritional yeast
- 1 tablespoon arrowroot powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white miso
- 1 pound elbow pasta
- 2 cups cooked vegetables, such as steamed chopped spinach, blanched peas or lightly steamed broccoli florets (optional)
- 1/2 cup dry breadcrumbs
- Preheat the oven to 400°F. Oil a 7 by 11-inch (18 by 28cm) pan.
- Coat the squash with 1 tablespoon of the olive oil, then spread it evenly on a rimmed baking sheet. Sprinkle with salt and pepper.
- Bake for 30 to 35 minutes, until very tender and just starting to brown. Remove from the oven. Decrease the oven temperature to 350°F.
- Meanwhile, heat the remaining tablespoon of olive oil in a small saucepan over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until just starting to brown. Add the coconut milk and 3⁄4 cup of the almond milk. Whisk in the nutritional yeast and arrowroot powder. Cook, whisking constantly, until nice and thick, about 5 minutes. Transfer the sauce to a large bowl and add the remaining 1⁄2 cup of almond milk, the butternut squash, 1 teaspoon of salt, 1⁄4 teaspoon of pepper, the paprika, lemon juice and miso. Stir to distribute the ingredients somewhat evenly. Working in batches, transfer to a blender or food processor and process until totally smooth and creamy.
- Bring a pot of salted water to boil over high heat. Add a drizzle of olive oil to prevent sticking. Stir in the pasta and adjust the heat to maintain a low boil. Cook, stirring occasionally, until the pasta is al dente. Drain well and let cool briefly.
- Put the pasta in a large bowl and add the vegetables. Add the sauce, using only 2 cups of it if not adding the optional vegetables. Stir gently until thoroughly combined. Spread the mixture evenly in the prepared pan and scatter the breadcrumbs evenly over the top.
- Bake for 20 minutes, until the top is golden. Serve right away.
- 2 c. all-purpose flour, spooned and leveled, plus more for work surface
- 2 tbsp. sugar
- 1/2 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) cold unsalted butter, cut into cubes
- 3 tbsp. ice water
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 1 c. sugar
- 2 large eggs, lightly beaten
- 1/2 c. all-purpose flour, spooned and leveled
- 2 tbsp. bourbon
- 1/8 tsp. Kosher salt
- 1 c. chopped pecans, plus more for serving
- 1 c. semisweet chocolate chips
- Whipped cream and chocolate shavings, for serving
- Make Piecrust: Preheat oven to 350°F. Pulse flour, sugar, and salt in a food processor until combined, 2 to 3 times. Add butter and pulse until mixture resembles coarse meal, 10 to 12 times. Add water, 1 tablespoon at a time, and pulse until large clumps form (add up to 2 additional tablespoons of water if needed). Gather dough into a ball, roll into a 3/4-inch-thick disk. Wrap in plastic wrap; chill 30 minutes.
- On a floured work surface, roll dough to a 13-inch round. Transfer to a 9-inch pie plate; fold edges under to align with the rim of the plate; crimp. Freeze for 30 minutes. Line pie with parchment paper and fill with pie weights or dried beans. Bake until golden brown, 15 to 20 minutes. Remove pie weights and parchment and cool.
- Make Pie Filling: Beat butter and sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add eggs, flour, bourbon, and salt and beat to combine,about 1 minute. Fold in pecans and chocolate chips. Transfer to parbaked piecrust, and bake until center is set, 30 to 35 minutes. Cool completely on a wire rack.
- Serve topped with whipped cream, chopped pecans, and chocolate shavings.
Grape Slab Pie
- all-purpose flour, for work surface
- All-Purpose Piecrust
- 2/3 c. granulated sugar
- 1/4 c. cornstarch
- 1 tbsp. chopped fresh rosemary
- 1 tsp. finely grated lemon zest, plus 1 tbsp. lemon juice
- 1/2 tsp. Kosher salt
- 1/4 tsp. Freshly ground black pepper
- 3 1/2 lb. seedless black grapes
- 1 large egg, lightly beaten with 1 tsp. water
- 3 tbsp. Turbinado sugar
- Piecrust Leaves, for garnish
- Preheat oven to 350 degrees F. Press 2 disks of dough together. On a lightly floured surface, roll All-Purpose Piecrust dough to a 15"-x- 20" rectangle. Transfer to a jelly roll pan and trim to a 1" overhang. Refrigerate 15 minutes.
- Whisk together granulated sugar, cornstarch, rosemary, lemon zest, salt, and pepper in a bowl. Add grapes and toss to coat. Add lemon juice and toss to combine. Transfer grape mixture to bottom crust and refrigerate while you roll out top crust.
- Press remaining 2 disks of dough together. On a lightly floured surface, roll remaining dough to a 15"-x-20" rectangle. Cut dough on the diagonal into 2"-thick strips. Lay strips diagonally across top of pie, pressing to seal at edges. Freeze 15 minutes.
- Brush top of pie dough with egg wash and sprinkle with turbinado sugar. Bake until filling is bubbling and crust is golden brown, 60 to 70 minutes. Cool on a wire rack.
- Garnish with Piecrust Leaves.
Spiced Pumpkin Latte Cheesecake
- 2 c. graham cracker crumbs
- ¾ c. lightly toasted hazelnuts or pecans
- ½ c. butter
- ¼ c. firmly packed brown sugar
- 3 package cream cheese
- 1½ c. granulated sugar
- ¼ c. all-purpose flour
- 1 tbsp. pumpkin pie spice
- ½ tsp. salt
- 1 8-ounce container sour cream
- 2 tsp. vanilla extract
- 4 large eggs
- 1½ tbsp. instant coffee
- 1 c. pumpkin puree
- Sweetened whipped cream
- Cinnamon sticks
- Heat oven to 350 degrees F. In a large bowl, stir together first 4 ingredients until well blended. Press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Bake 12 minutes or until lightly browned. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 325 degrees F.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended and smooth. Add sour cream and vanilla, beating until just blended. Add eggs, 1 at a time, beating until just blended after each addition. Remove 3/4 cup batter and set aside.
- Stir together instant coffee and 1/4 cup hot water until dissolved. Add coffee and pumpkin to remaining batter, beating just until blended. Pour pumpkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl.
- Bake at 325 degrees F for 1 hour or until center is almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 2 hours). Cover and chill 24 hours.
- Remove sides of pan; transfer cheesecake to a serving plate. Serve with desired toppings.
- 4 large Granny Smith apples (about 2 pounds)
- 4 large Golden Delicious apples (about 2 pounds)
- ½ c. butter
- 1 c. brown sugar
- l½ c. red pepper jelly (such as Braswell's)
- ½ tsp. ground cinnamon
- ¾ c. dried Montmorency cherries
- 1 package refrigerated piecrusts
- 1 large Egg
- 1½ tbsp. Turbinado sugar
- 2 tbsp. pepitas
- Peel apples and cut into 1/2-inch-thick wedges. In a large skillet, melt butter over medium-high heat; add brown sugar and next 2 ingredients and bring to a boil. Add apples and cook, stirring often, 20 minutes or until apples are tender. Stir in dried cherries and cranberries. Remove apple mixture from skillet using a slotted spoon, and let cool. Cook remaining liquid in skillet over medium heat 10 minutes or until thickened to a syrup-like consistency.
- Heat oven to 425 degrees F. Unroll piecrusts, and stack on a lightly floured surface. Roll stacked piecrusts into a 15-inch circle, and place on a parchment paper-lined baking sheet. Mound apple mixture in center of piecrust leaving a 3-inch border around edges. Lift pastry edges, and pull up over apple mixture leaving a 6-inch circle of fruit showing in center; press folds gently to secure. Brush beaten egg over pastry, and sprinkle with turbinado sugar. Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
- Bake at 425 degrees F on lower oven rack for 35 to 40 minutes or until golden brown. Run a knife around edges of tart to loosen. Cool on a wire rack 30 minutes; remove pan sides. Sprinkle top of tart with pepitas. Serve with reserved sauce.
Salted Caramel Peanut Butter Fudge Pie
- ½ package refrigerated piecrusts
- 1 c. butter
- ½ c. Creamy Peanut Butter
- 1¼ c. firmly packed brown sugar
- 1¼ c. all-purpose flour
- ½ c. roasted unsalted peanuts
- 3 oz. unsweetened baking chocolate
- ½ c. granulated sugar
- 2 tbsp. unsweetened cocoa
- 3 large eggs
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 1 jar caramel topping (such as Smucker's)
- ½ tsp. flaked sea salt
- Heat oven to 350 degrees F. Fit refrigerated piecrust into a 9-inch glass pieplate according to package directions; fold edges under, and crimp as desired.
- Using a fork, stir together 1/4 cup softened butter, 1/4 cup peanut butter, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. Freeze 15 minutes.
- Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. Add eggs, one at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and remaining 3/4 cup flour. Pour mixture into prepared piecrust. Crumble peanut butter mixture over top of pie. (The peanut butter mixture will extend above rim of pieplate but will not overflow when baked.)
- Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set. Remove from oven and cool on a wire rack 20 minutes.
- In a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie. Cool pie completely (about 1 hour). Sprinkle with flaked sea salt. Serve with remaining sauce.