2010's 15 Winning Recipes
I know you've been on tenterhooks waiting for the winners of the contest with the longest name of any contest -- and here they are.
From user Candace8383.
From HuffPost user EvaDee: "Oh, i'll add another first-timer, bringing the Italian from my italian American heritage into Thanksgiving. When friends arrive i'll have Caponata on the table with some good bread and wine. It's super easy,delicious, and best, can be made ahead of time. As with most of my family recipes, sorry, no exact amounts. When pressed my grandmother would either say "just enough" or "not too much". Cooking time was always "till it's done". I'm guessing here at amounts, even though I've done it a million times. I guess I'm like my Nonna after all....just use proportional logical amounts. Anyway, here goes."
HuffPost user Mij13: My partner of 26 years and I have finally admitted to each other that we don't really like the taste of pumpkin, so this year, for dessert, I'm going to make a variation on my Irish-French mother's holiday Tarte Tatin. This tarte has cranberries, like my mom's, but orange instead of lemon, and a hint of cardomom. I would like to say here that I believe I have actually perfected my mother's recipe. (My older sister, Maureen, on the other hand, says she thinks our mom would be only slightly amused to hear about this development.) I hope you like this Tarte Tatin as much as we do!
From HuffPost user snow: I respectfully (and humbly) submit APPLE PUDDING to the Huffington Post Fourth Annual "Tell Us What You're Cooking For Thanksgiving Dinner This Year That You Didn't Cook Last Year" Contest. The ultimate comfort food, APPLE PUDDING is reminiscient of desserts that we were spood fed from small glass jars. Delighting our palette from our earliest memories, APPLE PUDDING is soothing and sublime. Caution: Please follow the instructions carefully and exactly! If you skimp on the Kuzu, or read the recipe quickly and add 5 teaspoons instead of 5 tablespoons of Kuzu, the ingredients will not gel properly and you will have a hot, bubbly, gloppy mess. You will eventually have to admit defeat, pour it all down the drain, drive to the store to get more Kuzu and start again. Since it's Thanksgiving, the store will be closed. With no dessert, everyone will be disappointed and dinner will be ruined. Devastated, you will feel like a complete failure for botching a recipe with two (three, including water) ingredients. Note: APPLE PUDDING was adapted from the APPLE CHERRY PUDDING recipe from the back of the Eden Kuzo Root Starch bag. I do not want to risk an intellectural property rights lawsuit, however, and have substituted APPLE juice for APPLE CHERRY juice.
From HuffPost user margotandashley: Because this New Orleans Creole Dressing is so labor intensive, I do not make it every year. The recipe has been handed down through the generations of the LaBranche branch of my dad's family. It dates back to slavery days in Louisiana. The kitchen slaves devised all day recipes so that they would not be sent into the fields to work on the sugar plantations. Due to modern conveniences such as food processors it can be done in about four instead of eight hours. The dressing is absolutely incredible!
From HuffPost user oldngrumpy: Last year was the first Thanksgiving without my wife. I attempted to step up and didn't do too badly with the usual fare of turkey, dressing, mashed potatoes, etc. One of her regular sides that I didn't do last year was "asparagus spears wrapped in prusciutto and provolone," much to everyone's disappointment. I will try to recreate it this year, even tho she never wrote down her alchemy. The closest I can remember is this. The timing of this dish makes it a bit of a challenge when there is so much else happening. It isn't too good cold. That is why I didn't attempt it last year. It may be relegated to a brunch with some fresh fruit this year and worked into the main meal next year, if all goes well.
From HuffPost user Julie Cable.
From HuffPost user Arkay Adkisson: While I have a emotional attachment to the ripples on the molded jellied cranberry sauce in a can; I have decided this year to take the plunge and make my own cranberry sauce. After all, I'm making a turkey, doing stuffing from scratch (with leeks, pancetta and dried cranberries) making my pearl onion casserole with homemade cheese sauce, and pumpkin mascarpone pies with homemade whipped cream -- I think I can go ahead and make the cranberry sauce right? Roasting it in the oven makes it easy to do the night before, and frees up space on top of the stove. (Feel free to halve this recipe -- I am cooking for 30+ people, so I make a double batch -- though this keeps well in the fridge, and goes so well not only with meats but on vanilla ice cream after the holiday is over).
From HuffPost user 58: Simple, healthy and delicious.
From HuffPost user AraG: Ghapama is an ancient and traditional Armenian vegetarian stuffed pumpkin dish which – in my opinion – is an excellent and sweet side dish to complement any thanksgiving table. Bon appetit (bari akhorjac) Toasted seeds: Separate seeds from membrane and rinse in a colander. Spread 1 cup seeds on a baking pan, drizzle with olive oil and 1 tsp crushed sea salt. Toast in a 250 degree F oven stirring occasionally until lightly browned (about 1 hour).
From HuffPost user CookieCarnival.
From HuffPost user KathyTS: I'm making this, which is slightly adapted from Dorie Greenspan's Around My French Table
From HuffPost user Fortune27: I love beets so will be making my favorite beet salad: Happy Thanksgiving!
From HuffPost user Dara Efron: Instead of plain old mashed potatoes, I am making a caribbean sweet potato dish. The color matches the season and the dish includes cashews so my vegetarian friends will get some protein. Best if made a day before.
From HuffPost user tennesseebarb.
The Fourth Annual Huffington Post "Tell Us What You're Cooking For Thanksgiving This Year That You Didn't Cook Last Year" Contest
And so, Thanksgiving. Its the most amazing holiday. Just think about it -- it's a miracle that once a year so many millions of Americans sit down to exactly the same meal as one another, exactly the same meal they grew up eating, and exactly the same meal they ate a year earlier. The turkey. The sweet potatoes. The stuffing. The pumpkin pie. Is there anything else we all can agree so vehemently about? I don't think so.
This Meal, with it's glorious standards, is the thing that reassures us that we're home (even if we're not), that we're a family (even if we don't meet the standard definition), and that we're Americans (even if we're despondent over the mid-terms).
And every year, just to stay fresh, and in the interests of change and counterintuitiveness, HuffPost runs its annual Thanksgiving contest: Tell Us What You're Cooking For Thanksgiving This Year That You Didn't Cook Last Year. Something new. Something old you've never tried for Thanksgiving. Some twist on a traditional thing. Something for vegetarians. So send in those recipes and we'll pick ten winners.
In my case I'm making a sausage stuffing in addition to the one we can't live without. We always make the same old same old stuffing I grew up with, using the Pepperidge Farm packaged stuff and lots of celery and onions and mushrooms and twice as much butter as you're supposed to. But yesterday, visiting Seattle, I made my ritual visit to Tom Douglas' Dahlia Bakery and bought some of his focaccia stuffing which came with Douglas' recipe. It has sage in it. I hate sage. But yesterday I thought, perhaps I'm wrong. Perhaps sage is good after all. This was a cheap and exciting way to feel open-minded.
Here's his recipe, which I have altered only slightly:
12 cups stuffing
2 cups chicken stock
1/2 pound butter
1/2 pound loose sausage
2 cups diced onion
2 cups diced celery
8 large sage leaves chopped
2 sprigs thyme
Salt and pepper to taste
Melt butter and gently cook onions and celery. Put into a bowl. Brown sausage meat in the same pan. Add to bowl and toss with the other ingredients. Put into a shallow baking dish and cook for about 20 or 30 minutes at 400 degrees till crispy.
Send us your recipe for What You're Cooking For Thanksgiving This Year That You Didn't Cook Last Year in the comments below, and we'll post our ten favorites next week.