November 19, 2012 by athenahm
Yesterday, I promised that I would give a more detailed account of the Thanksgiving preparations, mostly because it was 3:30 in the morning…. There were copious amounts of coffee involved in the making of this post. And, here it is.
First, here is a picture of the finished product for the Bourbon Vanilla Cranberry Sauce from last night.
Then, of course, there was the Lemon Buttermilk Chess Pie. The link to the original recipe is here, courtesy of CHOW.com. I pretty much followed that recipe to a T. It turned out sweet, and custardy, and fragrant. (!!!!)
And then, I made the crispy sweet potato casserole. This is my own personal take on it, but it is fairly basic.
2 large-ish sweet potatoes
1 c brown sugar, divided in half
1 stick of butter, divided in half
1 c chopped pecans
I baked the sweet potatoes(seems like nobody takes huge helpings of this stuff, so I paired down the recipe from last year) during the day while I was taking care of other stuff (350 degrees for an hour). Multi-tasking! Yay! When I was ready, I pureed the potatoes with half of the butter and half the brown sugar, using an immersion blender. I heart my immersion blender. After that, I simply turned the mixture out into a tin-foil pan(there are enough dishes at holiday dinners without having to wash all of the pans, too!), mixed the pecans and remaining brown sugar together, and spread it evenly over the potatoes. Then cut up the last half of the butter into half-inch cubes, and place it all over the sugar and pecans. Now, you can do what I did, and cover, then put this in the fridge or freezer until you are ready to stick it in the oven, or you can pop it in directly. I just recently started watching the time on baking with the majority of my own recipes, so I will just tell you to bake at 350 until the pecans are crispy, and the sugar is crystallized. Perfection.
Ok, so there is the rest of last night’s, and now I am going to begin working on today’s post 🙂 I promise that things will slow down after Thanksgiving, there is just so much to squeeze in right now!