Thankgiving Recipes From Lone Mountain Ranch

The holiday season is upon us. Thanksgiving was really my first introduction to cooking as a child. I remember helping mom stuff the turkey and not at all comprehending what I was doing. Years later now, I have found that I still do the turkey the same way my grandma and mom did. That happens to be a very close kept family secret, which I was not allowed to share. However, I have a few great dishes that can create an awesome touch to the Thanksgiving table.

Truffled Mashed Potatoes

5lbs Yukon Gold Potatoes, Peeled and Cubed
½ lb Unsalted Butter
2 Tbsp White Truffle Oil
1 cup Sour Cream
Salt to taste

Place potatoes in water with 1/8c salt.  Simmer potatoes till they are easly pierced with a fork.  Put potatoes through a food mill (if you don’t have mill use a mixer).  Fold in remaining ingredients and add salt to taste.

Candied Butternut Squash

1 large butternut squash, peeled and cubed
¼ brown sugar
¼ lb unsalted butter
½ cup whiskey
Salt to taste

Place all ingrediets minus the salt in a baking dish and bake at 350 for 30 minutes, or until the squash is easily pierced with a fork.  Let stand and serve.

Apple Brandy Crème Anglaise

1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy or bourbon

Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly (so mixture doesn’t scorch or scramble), 8 to 10 minutes or until mixture thinly coats back of a wooden spoon. Pour through a fine wire-mesh strainer into a bowl. Stir in apple brandy or bourbon. Add cinnamon stick, if desired. Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let stand, stirring constantly, 30 minutes

Pumpkin Bread Pudding

1 1/2 Heavy Cream
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake at 350 until custard is set, 25 to 30 minutes.

Happy Thanksgiving and Happy Holidays!