Hello Folks ~ Thanksgiving is a week from today and I’m sure most of you are thinking about the dinner to be served/shared that day.
My brother-in-law and sis-in-law, Todd and Sue, are coming here for dinner. I am excited. I bought an almost 12 Butterball young turkey, will make a sausage stuffing, mashed potatoes, asparagus vinaigrette, green bean casserole and spicy pumpkin tiramisu. Sue is bringing rolls, carrot soufflé, a pecan pie and Chardonnay.
The green bean casserole is not made with canned mushroom soup, or canned French fried onion rings, it is made from scratch. I don’t know where I found the recipe but it is delicious and people love it and want the recipe.
So, here’s the recipe, in case any of you would like to try it.
Green Bean Casserole
3 tablespoons canola oil, divided (or olive oil)
1 medium sweet onion (half diced, half thinly sliced), divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry
1 pound frozen French-cut green beans (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Now, here is the recipe for the tiramisu. My husband and I both loved this. Got the recipe many years ago from a lady in ‘Country Life’ forum. It is fantastic. One year I switched out the pumpkin for peanut butter, for DH’s birthday and that was a big hit.
SPICED PUMPKIN TIRAMISU
1 package Italian Ladyfingers (Soft, not hard cookies)
1/8 cup Frangelico liqueur or Triple Sec (or orange juice)
8 oz. Mascarpone (or cream cheese)
1/2 cup canned Pumpkin Puree
1 tsp. ground Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. ground Mace
1-1/2 cups Confectioner's Sugar
1 tsp. Orange Extract
2-1/2 cups Heavy Cream, whipped and chilled, divided
Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers. (I used a little more.) (You may substitute the same volume of Orange Juice for a non-alcoholic preparation.)
In a mixing bowl, blend together the mascarpone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract.
Fold in 1-1/2 cups of the whipped cream. Pour the mixture over lady fingers.
Gently spread remaining whipped cream on top of pumpkin mixture. Sprinkle the top with a dash or two of additional cinnamon, if desired.
Cover and refrigerate at least two hours before serving, or overnight.
Slice to serve.
I will be busy this next week, so if you don’t hear from me again, you know what I’m doing, getting ready, as most of you will be too.
Have a wonderful Thanksgiving week and day. Count your blessings. God has blessed us with so much.