Thanksgiving 2016

This year, we spent Thanksgiving in Baltimore at the home of some close friends who have hosted us before. They always put on a delicious spread, and this year we we contributed several dishes to the meal.

Hashed Brussels Sprouts with Lemon – Our hosts had identified this as a possible side, and since it was going to allow me to use the slicer blade on my food processor, which I hadn’t used yet, we chose this as one of our dishes. With the food processor to do the slicing, this was a very quick and easy dish to prepare. It’s important to note, though, that while three pounds of brussels sprouts may not look like a lot in your basket at the grocery store, it turns into quite a bit once shredded. I did four pounds, which was too much (almost 4 quarts once prepared). Note also that you’ll need a huge skillet to cook these, and it’s probably worth doing a couple of batches (I did, and it worked well). These were a tasty addition to the plate, and one nice thing about them is that they’re good served room temp or slightly warmed – no need to fight for oven or burner space at the last moment.

Cranberry Parker House Rolls – I chose to make these because it’d been a while since I’d made bread, and I knew I’d have the time to devote to fussing with something that needed to rise – especially since I could prep them and then allow them to sit overnight before baking. I was very careful in making these – made sure the eggs, butter and milk were all at room temperature – and used my stand mixer, which makes things a snap. The dough was pliable and easy to work with, and the rolls turned out delicious! There are a couple of important things to know about this recipe, though, and had I read the comments ahead of time instead of mid-stream, I would have made some adjustments. 

First, as written, it makes way too much cranberry butter – I had two cups left over. You can easily halve that. Second, this recipe has you make sandwiches with little rounds of dough and the cranberry butter, which was easy enough, but messy. Luckily, not so much that I have a pool of burned butter in my oven, but a fair amount of the cranberry butter oozed out of the rolls. 

As it was, I altered the construction method and did something I spotted in the comments – weigh the dough and then portion it out by weight – which worked pretty well. But next time, I’d like to try an entirely different method. Traditionally, Parker House Rolls are folded in half, baked all together in a pan, and then pulled apart to serve. I think I will try either following the traditional construction method, brushing with cranberry butter instead of regular melted butter, or perhaps try making individual rolls in muffin tins, but instead of the sandwhich method, do one larger piece of dough twisted into a balloon type shape with the cranberry butter in the middle. 

Pecan Pie – Last but not least, Handsome made this pecan pie recipe. This was absolutely delicious and I am sad there are no more leftovers. If you make the dough and toast the nuts ahead of time, it seems like it’d be pretty quick to prep on baking day. 

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