recipes, a day late

Husband says that the last thing people want to read the day after Thanksgiving is recipes, and I’m sure these would have been a lot more useful to people a week ago, but the problem is I make things up as I go along, so I never have them until after the fact. Maybe they will be of some use for Christmas. I did have two things turn out better than expected, and a result of a combination of two or three recipes, so here you are.

Sorry I don’t have pictures. Too many things to do all at the same time to stop and take snapshots. I must be the Worst. Blogger. Ever.

Yam and Pumpkin Soufflé

Cut 2 lbs of yams into 2-3″ pieces (don’t bother peeling) and cover with water in a medium-sized saucepot. Cover, bring to boil, and then simmer until they are are quite soft.

Remove the yams from the pan and let cool on a plate, then peel and mash in a large bowl. Add 2 c. of pumpkin — either baked or boiled pie pumpkin or canned pumpkin (not pumpkin pie filling; just pumpkin), 1/2 c. coconut milk (Silk brand or its equivalent, the kind made to drink, not the really high fat stuff in cans), 1/4 c. brandy (or more, I always think it needs more), 1 tsp. cinnamon, 1/2 tsp. galangal (or ginger, but I like the galangal better because it’s a little milder), 1/2 tsp. nutmeg, 1/2 c. brown sugar. Stir until well mixed. In a separate bowl, beat two eggs until light and frothy. Stir into pumpkin mixture. Put the pumpkin mixture into a deep pie pan or soufflé dish.

Melt 1 T. of butter in a medium-sized skillet. Add 1/3-1/2 c. slivered almonds, and stir, cooking until the almonds just start to brown. Add 2 T. of brown sugar, and keep stirring until the sugar starts to get thickly syrupy (mine didn’t really caramelize, and the almonds were starting to look like they might burn, so I took it off the heat). Spread the sugared almonds over the top of the soufflé.

Bake at 350˚ for an hour, uncovered.

Really light, mildly sweet, even the “children” liked them.

Apple Pie with Drunk Brandied Raisins

The day before:

Put 1/3 c. of golden raisins into a small dish or canning jar. Pour brandy over just to top of raisins. Let sit overnight, shaking to mix and redistribute the raisins whenever you think of it.

Cut 1/2 tsp. of salt into 2 1/2 c. of unbleached flour. Add 3/4 c. really cold butter, cut into tablespoons, and mix with the flat paddle of the mixer until fine crumbs. Sprinkle in 9 T. of ice-cold water, letting the mixer run. When the crumbs start to stick together into clumps, stop the mixer. Assemble the pie dough into a ball, wrap tightly in saran wrap, and refrigerate overnight. (I usually refrigerate for ~ 30 minutes, but this was by far the flakiest, most delicious pie crust I’ve ever made, and I think it was because I was trying to do stuff ahead, so made the dough and left it in the fridge over night. It was really a lot of work to roll out, my triceps still feel it, but it was definitely worth it.)

The day of:

Mix 1/2 c. brown sugar, 3 T. unbleached flour, 2 heaping tsp. of cinnamon, 1/2 tsp. of nutmeg and 1/2 tsp. of salt. Peel, core, and slice (1/4″ thick) 7 Granny Smith apples. Add the apples to the sugar mixture and stir until they are completely coated. Pour in the raisins AND the brandy, stir again.

Roll half of the pie dough out on a floured cloth. Fit into deep-dish 10″ pie plate. Add apple mixture to the pie dish, arranging carefully so the slices are really packed in together. Dot with 1-2 T. of butter cut into little pats. Top with the other crust, brush the crust with milk and sprinkle generously with sugar.

Bake in a 425˚ oven for 20 minutes, then reduce the heat to 375˚ and bake for another 30-40. Fantastic. (You will taste the brandy, so don’t do it this way thinking the brandy flavor will disappear. Unless you’re like me, and think the dish always needs more brandy.)(Twitter post, @Sheriji1: Husband and I, in a nutshell, on Thanksgiving: Him: I like to stay ahead of the dishes. Me: I think this dish needs more brandy.)


Dinner was fantastic. We made a 21.3 lb. turkey for 5 people because First Son and Step Daughter couldn’t make it back. We missed them, quite a bit, and not just because they are the oldest and therefore the best at making enjoyable conversation around the table and really good at doing dishes. I didn’t make a complete pig of myself, but did eat enough to make a vow that I wouldn’t eat today (Husband claims this is cliché, a vow made by all and sundry aprés Thanksgiving dinner). I did end up thoroughly enjoying a piece of the drunk apple pie for breakfast (I feel no ill effects, but thanks for asking).

Really looking forward to the leftovers. I especially love “my” stuffing, but I can’t take credit for it, because I got the recipe from the Silver Palate cookbook. The Best Stuffing Ever.

It’s a beautiful day outside. Took Dexter for his first walk. After the first 5 minutes of basically being dragged by the leash while he reluctantly kind of paddled his little paws he walked like a champ. No “potty” for the whole walk, though, which seemed a little weird. Husband says he was holding it in so he can go where he thinks he’s supposed to: on the kitchen floor.

Now, what? Read (Thomas Wolfe’s Look Homeward Angel) or knit? Tough decisions.


One more recipe — really good with turkey leftovers.

Turkey Florentine

Make 3 c. of white sauce — let me know if you need a recipe for this, but I think it’s pretty basic.

Add 1/2 tsp. of nutmeg (or more, if you like it really nutmeggy)

Toast 1/2 c. of slivered almonds.

In a large deep-dish pie pan or 10″ casserole dish, layer:

1/4 of white sauce

a “level” of fresh spinach

a “level” of leftover turkey white meat

1/4 of white sauce



1/4 of white sauce



1/4 of white sauce

top the toasted almonds and a generous layer of grated parmesan cheese

Bake, 350˚, until the sauce is bubbly and the top is golden.

Serve over fresh (Reames? is that the brand?) pasta.

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