The November 1st deadline is fast approaching for our Thanksgiving Recipe Contest. You can submit ANY recipe, whether original or borrowed from someone else.
A quick recap of the rules:
Categories:
- Main Dish
- Side Dish
- Dessert
Submit your recipes in the “comment” area at the top of this post OR on the page. You may submit as many recipes in as many categories as you’d like. Please include:
- Your name
- A brief description of why you love the recipe
- Source of the recipe if it’s not completely original
- If the recipe is credited to someone else, but you’ve made successful updates or changes, please include these personal tips
We will announce the winners the weekend of November 12th–after trying the chosen recipes with our Cooking Club–including the Grand Prize Winner who will receive a fabulous holiday gift basket.
Here’s to the holiday season–to the food, the cozy talks around the fire, wonderful time with friends and family and to the fabulous recipes you’re sharing with us!
Hi Stacie, Thanks for visiting Beauties and the Feast! Glad to have found your blog as well… I’m now following you and will be submitting a Thanksgiving recipe before your deadline!
Yay! I look forward to getting your recipe.
FYI- used to work with Jolie. That’s how I found your blog. It’s great! I didn’t realize she was a blogger as well.
This is a favorite Thanksgiving side dish recipe my Uncle Kevin introduced to us. Really I think the secret ingredients: creme fresh and lots of butter, would make anything taste divine!
Sweet Potato and Carrot Puree
Silver Palate Cookbook
4 large sweet potatoes (about 2 pounds)
1 pound carrots
2 ½ cups water
1 T. granulated sugar
12 T. (1 ½ sticks) sweet butter softened
I use a lot less butter
Salt and freshly ground black pepper to taste
½ cup Crème Fraiche*
½ t. freshly grated nutmeg
Dash of cayenne pepper (optional)
1. Scrub potatoes and cut a small deep slit in the top of each. Set on the center rack of a preheated 375 degree F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork.
2. Meanwhile, peel and trim the carrots and cut them into 1-inch lengths. Put them in a saucepan and add the water, sugar, 2 T. of the butter, and salt and pepper to taste. Set over medium heat, bring to a boil, and cook uncovered until water has evaporated and carrots begin to sizzle in the butter, about 30 minutes. The carrots should be tender. If not, add a little additional water and cook until carrots and cook until carrots are done and all liquid has evaporated.
3. Scrape out the flesh of sweet potatoes and combine with carrots in the bowl of a food processor fitted with a steel blade. Add remaining butter (use less) and crème fraiche and process until very smooth.
4. Add nutmeg, and season to taste with salt and pepper. Add cayenne, if desired, and process briefly to blend.
5. To reheat, transfer to an ovenproof serving dish and cover with foil. Heat in a preheated 350 degree oven for about 25 minutes or until steaming hot.
6 portions
*Crème Fraiche (I buy it from Trader Joe’s, but if you want to make your own…)
1 cup heavy cream (not ultra-pasteurized)
1 cup dairy sour cream
Whisk heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. In cold weather it may take as long as 24 hours.
Cover and refrigerate for at least 4 hours, after which the crème frache will be quite thick. The tart flavor will continue to develop as the crème fraiche sits in the refrigerator.
That does sound devine! Thanks for the entry.