by Jordyn Andrews

Cranberry-Orange Sparkling Wine Gelatin

https://www.foodandwine.com/holidays-events/thanksgiving/extra-thanksgiving-recipes

If you want something a little different than the status quo, then try this delicious Cranberry – Orange Sparkling Wine Gelatin. It’s great for the adults, with a great mix of mandarin orange and cranberries in the mold. Add some elderflower liqueur and sparkling wine for a nice kick to your dessert that everyone will love!

Directions:

Step 1

Place sugar and 2 1/2 cups of the cranberry juice in a medium saucepan; bring to a boil over medium-high, stirring to dissolve sugar. Add frozen cranberries; cook, stirring occasionally, until cranberry skins just start to split, about 6 minutes. Meanwhile, stir together 2 of the gelatin envelopes and remaining 1/2 cup cranberry juice in a small bowl. Let mixture bloom until thickened and swelled, about 3 minutes. Remove cranberry-sugar mixture from heat; stir in gelatin-cranberry juice mixture and gin until gelatin is completely dissolved.

Step 2

Coat a decorative 12-cup Bundt pan with cooking spray. Pour cranberry-gin mixture into Bundt pan; let cool slightly, about 20 minutes. Cover and refrigerate until set, about 4 hours.

Step 3

Strain juice from orange segments into a small saucepan (it should be about 1/2 cup); set aside orange segments. Bring orange juice to a simmer over medium. Meanwhile, stir together 1/2 cup water and remaining 3 envelopes gelatin in a small bowl. Let mixture bloom until thickened and swelled, about 3 minutes. Remove orange juice from heat; stir in gelatin-water mixture until gelatin is completely dissolved. Pour mixture into a large heatproof bowl or an 8-cup liquid measuring cup. Gently and slowly pour sparkling wine into gelatin mixture (if needed to avoid excessive bubbling, hold a spoon over bowl with its back curved side facing up, and pour wine over it so that it dribbles off both sides to more gently disperse). Alternatively, tilt bowl to let wine dribble down bowl sides. Gently stir in elderflower liqueur, avoiding agitating the bubbles.

Step 4

Remove firmed cranberry gelatin from refrigerator. Arrange reserved orange segments over cranberry gelatin. Gently pour wine mixture into Bundt pan over orange segments (some segments may float). Chill until mixture is firm and set but still jiggles, at least 4 hours or up to overnight (12 hours).

Step 5

Remove gelatin mold from refrigerator. Quickly dip bottom of Bundt pan into a bowl filled with warm water (hold for about 10 seconds), and invert onto a greased platter or cake stand. Refrigerate, covered, until ready to serve or up to 3 days.

Citrus, Beet, and Arugula Salad with Halloumi Croutons

https://www.foodandwine.com/holidays-events/thanksgiving/extra-thanksgiving-recipes

If you want something a little more healthier for the holiday, you should try this colorful and delicious salad. This salad will have everyone wanting more.

Directions:

Step 1

Preheat oven to 400°F. Place each beet on a separate 12-inch square of aluminum foil. Drizzle beets with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Fold foil sheets around each beet, and crimp tightly to form 2 airtight packets. Place packets on a small baking sheet, and roast in preheated oven until beets are tender but not mushy, 1 hour to 1 hour and 30 minutes. Remove from oven. Let beets cool in sealed packets 30 minutes. Unwrap cooled beets and peel. Cut beets into 1/2-inch wedges. Set aside.

Step 2

While beets roast, trim 1/4 inch from top and bottom of each citrus fruit. Stand each citrus fruit upright on trimmed bottom; using a sharp knife and following the curve of the fruit, cut and remove the rind and white pith. Slice citrus crosswise into 1/4-inch rounds, and halve rounds into half-moons. Alternatively, slice in between membranes to cut into supremes. Set citrus aside. Squeeze juice from rinds into a small bowl to yield 1 tablespoon juice. Add lime juice, honey, mustard, pepper, 1/2 teaspoon salt, and remaining 1/4 cup olive oil; whisk until well combined. Set aside.

Step 3

Pour vegetable oil to a depth of 1 1/2 inches in a medium saucepan, and heat over medium-high until oil reaches 400°F. Stir together flour and remaining 1/4 teaspoon salt in a medium bowl. Toss halloumi cubes and 1 tablespoon water in a separate medium bowl; drain. Add halloumi to flour mixture, and toss well to coat; shake off excess flour mixture. Working in batches, fry halloumi, stirring occasionally, until crispy and dark golden brown, 1 minute and 30 seconds to 2 minutes and 30 seconds per batch. Using a slotted spoon, transfer halloumi to a paper towel–lined plate.

Step 4

Arrange arugula, beet wedges, and citrus on a large platter; drizzle with 1/4 cup dressing. Top salad with halloumi croutons, pomegranate arils, and pine nuts. Serve with remaining dressing.

Four Layer Caviar Dip

https://www.foodandwine.com/recipes/four-layer-caviar-dip

This dish will have everyone’s mouth watering. It’s a quick and easy dish to whip up for the holidays. It only takes 15 minutes to prepare this rich and delicious appetizer. And you only have to follow one step!

Directions:

Step 1 

Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl. Lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over onion; top with black caviar. Refrigerate 2 hours. Unmold onto a serving plate or platter, and serve with crackers.

Pecan Pumpkin Cream Pie

https://www.foodandwine.com/recipes/pecan-pumpkin-cream-pie

 This delicious Pecan Pumpkin Cream Pie will have everyone coming back for seconds. This pie has two great tasting fillings inside: pumpkin custard and pecan pie mix . This pie will be a hit at Thanksgiving dinner!

Directions: Making the pecan filling 

Step 1

Preheat oven to 350°F. Stir together granulated sugar and 1/4 cup water in a medium saucepan. Using a pastry brush dipped in water, brush off any sugar clinging to sides of pan. Bring mixture to a boil over high, taking care not to jostle pan. Continue boiling, undisturbed, until syrup starts to turn a slightly pale brown, 6 to 8 minutes; gently swirl pan to even out caramelization. Continue boiling over high, swirling pan often, until syrup turns golden brown, about 2 minutes. Reduce heat to medium; carefully pour in corn syrup. (Mixture will sputter a bit and turn clumpy.) Cook, whisking occasionally, until clumps have completely melted, 1 to 2 minutes. Remove from heat; whisk in butter until melted.

Step 2

Whisk together eggs, vanilla, and salt in a medium-size heatproof bowl. Gradually pour hot sugar mixture into egg mixture, whisking constantly, until completely combined. Add pecans; stir well to coat.

Step 3

Pour pecan mixture into cooled pie shell. Bake pie in preheated oven until top is starting to set but filling is still jiggly, 15 to 20 minutes. Remove from oven; let cool 5 minutes.

Directions: Making the Pumpkin filling 

Step 1

Whisk together pumpkin, vanilla, ginger, cinnamon, salt, and nutmeg in a small saucepan. Cook over high, whisking constantly, until mixture reduces slightly and starts to darken in color, 3 to 4 minutes. Remove from heat; whisk in heavy cream and granulated sugar. Whisk in eggs until well combined.

Step 2

Pour pumpkin filling over warm pecan filling in pie shell; smooth top. (Cover edges of pie with aluminum foil to prevent overbrowning if crust is getting too dark.) Bake at 350°F until pumpkin filling puffs up and is set, 30 to 40 minutes. Remove from oven; let cool completely on a wire rack, about 2 hours. Gently press plastic wrap onto surface of pie; chill until cold, at least 6 hours or up to overnight.

Directions: Making the whipped cream 

Step 1

Beat heavy cream and powdered sugar with an electric mixer fitted with the whisk attachment on medium speed until stiff peaks form, 2 to 3 minutes. Transfer whipped cream to a piping bag fitted with a star tip. Pipe large stars over surface of chilled pie. Serve immediately, or chill, uncovered, up to 6 hours. Serve chilled.

Make Ahead

Pie shell can be prepared and baked up to 4 hours in advance. Pie can be baked up to 1 day ahead; keep chilled until ready to serve.

Kish Family Two Bread Stuffing

https://www.foodandwine.com/recipes/kish-family-two-bread-stuffing

If you are a stuffing and cornbread lover, you will love this dish. It has a mix of white bread and cornbread. Together, it makes delicious stuffing for your family, and it is easy to make!

Directions:

Step 1

Preheat oven to 350°F. Grease 2 (13- x 9-inch) baking dishes with butter. Heat oil in a large skillet over medium-high. Add onions and celery, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add sage and garlic, and cook, stirring often, until fragrant, about 2 minutes.

Step 2

Transfer cooked vegetables to a large bowl. Add cornbread, sandwich bread, parsley, salt, and pepper; stir until well combined. Gradually stir in stock until breads are evenly moistened. Scrape mixture into prepared baking dishes. Bake in preheated oven until hot and lightly browned, about 30 minutes.