Friday, November 25, 2011

Never Ending Thanksgiving Post Pt. 1

Thanksgiving posts, or holiday posts in general can be long and obnoxious.  I apologize in advance if mine is one of these. Not knowing how exactly to tackle a recipe thriving, picture happy holiday is one of my downfalls as a blogger but I will give it my best shot.

Yesterday began with waking up from a rather interesting pre-thanksgiving party the night before.  I had a few friends over at my "college" house and we had ourselves a great time, until we fell asleep of course.  I woke up with a blistering headache but managed to rally after a cup of great home brewed coffee and plenty of water.

My contributions to thanksgiving dinner were to include a vegetable appetizer and a dessert for Brendan's dad.

I will gladly share these recipes with you and HIGHLY encourage you to try them out, they were perfect!

Cheesey and Garlic Stuffed Mushrooms
adapted from: My Life as a Mrs

16 ounces button (baby bello) mushrooms (about 20)
2 medium sized cloves garlic, coarsely chopped
1/2 cup onion, coarsely chopped
2 teaspoons olive oil
8 ounces low-fat cream cheese, softened
1/4 cup fresh grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (I used a few drops of hot sauce)
5 teaspoons Panko Bread Crumbs
Chopped Parsley, for garnish

Preheat oven to 350 f. Spray a baking sheet with non-stick cooking spray and wipe mushrooms clean with a damp towel, remove steps. Place mushroom caps upside down on baking sheet.

Add mushroom steps, onion and garlic in the bowl of a food processor and pulse until combined, hand chopping works as well.  Add 2 tsp olive oil to skillet and heat over medium high heat. Add in mushroom mixture and cook for 5 minutes, or until liquid has evaporated.

remove from skillet and stir in cream cheese, parmesan and seasoning.  Stir until well combined.

Spoon filling into each mushroom cap and dip each into panko bread crumbs until top is coated.

place in oven at 350f for 20 minutes. Garnish with chopped parsley and enjoy!

And the post continues....I also made this amazing Apple Tart from Ina Garten on the Food Network.  Thank you quick recipe finder app for iPhone, you are a lifesaver!

French Apple Tart
adapted from Ina Garten


pastry dough
2 cups all purpose flour
1/2 tsp salt
1 tsp sugar
12 tbsp (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water

4 apples ( I used honey crisp, granny and empire)
1/2 cup sugar
4 tbsp (1/2 stick cold unsalted butter, diced
1/2 cup apple jelly warmed
2 tbsp cinnamon


For the pastry, place flour, salt and sugar in a food processor with steel blade.  pulse until combined.  Add butter and pulse 10-12 times, until butter is in bits the size of peas.  pour ice water down feed tube while running motor and pulse until dough comes together.

Dump dough onto floured board and knead into ball.  Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400f and line sheet pan with parchment paper **This reduces sticking and helps with clean up!

roll dough slightly larger than 10x14 and fold edges over. Place dough on baking sheet and regridgerate.

peel and slice apples into 1/4 inch think slices.  Place overlapping slices of apples on the tart.  I weaved these back and forth for display.  Cover the entire pastry with apple slices.  Sprinkle with full 1/2 cup of sugar and dot with butter.

Bake for 45min-1hour, unit pastry and edges of apples start to brown.  Rotate pan once during cooking.

When done, brush with warmed jelly and add pecans if desired.

I will promise you, this tart is amazing and EASY. Try it try it try it, please.

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