Since Oregon has so many wild mushrooms in season right now, I decided to do a mushroom pâté for an appetizer.
I found some beautiful baby carrots at the farmers market this weekend, so I'll be making this for a side dish:
I'm making cranberry sauce for the first time this year and have been researching recipes. I think I've found a winner.
Last year I made Martha Stewart's Maple Whipped Sweet Potatoes, but I thought they were only so-so. My mother-in-law, Amy, came to my rescue with a recipe for Cheesy Roasted Sweet Potatoes. Looks yummy!
We'll be serving traditional pumpkin and apple pies for dessert (of course!), but I also wanted to do something a little different. These cranberry orange mini cheesecakes fit the bill:
Don't they look so festive and delicious?!?
And speaking of dessert, loving this pie crust guide from Martha Stewart. I think I'll try "G" on my pumpkin pie.
A. Pinch dough to crimp, then use a fork to mark edge.
B. Use a fork to crosshatch marks.
C. Braid three strips of dough and adhere them with egg wash.
D. Flatten with a fork.
E. Pinch to crimp.
F. Cut tabs and alternate folding forward.
G. Mark twice with an inverted spoon.
H. Cut out leaf shapes, mark veins with a knife, and adhere with egg wash.
Martha also has a Thanksgiving timeline, which I'm sure I'll be referencing :).
Hope you all have a very happy Thanksgiving!!!!
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