Thanksgiving Prep
Easy make-ahead flavor additions!
HAPPY THANKSGIVING WEEK!
On today’s menu: cranberry sauce variations, pie crust, cheeseboard essentials, non-pie dessert, butter variations and more!
I’m really so thankful you’re here and for our little newsletter fam!! It’s really because of you all that I’m able to do what I love (and I take so much pleasure writing it all up for you).
I wont lie to you, I’ve been really swamped recently and have not even had time to think about what I’m making for Thanksgiving... I just got back to the mills - thank goodness because my sanity quite literally depended on it - and I’ve been having a look at easy recipes I can prep today to get ready for Thursday’s feast.
All of the below take no time to whip up so feel free to get started early and make them today, tomorrow, or even on the big day. There are always two things I prep in advance:
My cranberry sauce: since I’m known to splatter hot pink cranberry juice everywhere… I’d rather dirty the kitchen a few days earlier and not stress myself out on the big day.
Pie crust: I just think it tastes better if you have a day to let it sit! I actually have a bunch frozen that I made a few months ago that I’m going to use. I’m still unsure if I’m going to use it solely for sweet pies or if I’m going to attempt a fun tarte tatin???
The Recipes:
Jalapeño: Sweet, spicy, tangy, YUM?! I love that I can say that this is now a standard cranberry sauce option - we’re getting so much better at experimenting with flavor!
Citrus: Go bold and think outside the box! You don’t NEED to add in orange zest, maybe add in some blood orange? Clementines? Whatever you’ve got on hand, have fun with it! I like a citrus + cinnamon duo so that’s also an option…
Dried cran duo: Add in some dried cranberries for a bit of texture
Tangy: Make it more of a chutney and add in a splash of ACV or white balsamic!
Herby: Add in either rosemary or thyme to make it a tad more savory, this also pairs so well with a fresh goat cheese so it’s fun to continue serving throughout the week (if there’s any left).
Roasty toasty spicy: toast up some chili flakes and add them to your final batch of cranberry sauce. Ideally you’d let these sit in the cranberry sauce jar for at least a day but don’t sweat it if you can’t - I didn’t last year and it still ended up being devoured on the Thanksgiving table…
Mulled wine spices: you can have fun with your ratio but you can find my usual mix here
Pie Crust
Pate Brisée - use it for your sweet pies or even surprise your friends and family with a thanksgiving tarte tatin?? I’m definitely going to make a shallot one this year because I know it’ll pair perfectly with my rosemary cranberry sauce yumarifico
Butter Variations
I have never met anyone who has complained about a fun butter on the table?! Bonus points if you make both a sweet & a salty one…
Cheeseboard essentials
Candied olives: a fun, unexpected addition to a cheeseboard that will get everyone talking (and not arguing)
Sancerre jam: wine & dine & shine & I’m tired so just pair this jam with a goat cheese (or whatever your heart desires) and enjoy
Spiced plum jam: jolly and versatile!
Cranberry sauce: yep, toss that sauce on there and pretend you prepped it especially for the cheeseboard. Check out the specific cheese pairings under the recipe!
Squash jam: this is a really weirdo French jam that took me a while to appreciate until I made it myself…
Non-Pie Desserts
Yogurt cake: make a thanksgiving version! Add in dried cranberries, perhaps some orange zest?? Maybe just whip up some vanilla bean whipped cream and dollop some tangy cranberry sauce on top?? The world is your YOGURT POT.
Make-ahead pumpkin butter for mini desserts! You can plop them on top of mini cakes like madeleines, make linzer cookies, makeshift Reese’s cups…
Apple butter: ONE INGREDIENT WONDER
Spiced sugar: one of the easiest ways to impress! Roll some sugar cookie dough in this before slicing, use it to rim cocktail glasses, sprinkle on top of crumble, you name it!
That’s all from me today! Time to properly unplug. I hope you all have a wonderful holiday with your loved ones.
What are you making this week??
"Wine & dine & shine & I’m tired" I relate a lot
I can’t seem to find the pie crust recipe ….is it in the book but not on Substack?
Happy Thanksgiving, and Indigenous People’s Day 🙏