New Thanksgiving recipes hits and misses

[Anonymous]

Anonymous wrote:Did you try any new recipes this year for Thanksgiving? Share what you made and if it was a hit or miss.

New to me I made
Savory appetizer cheesecake. It was okay but I prefer my cheeseball and it’s a lot easier so I’m going back to that. People were taking slices of it to home when packing up and it got compliments.

Pineapple casserole. Hit. Would make again.

Challah stuffing by smitten kitchen. Hit. Would make again.

Cranberry salsa. I got the recipe from another poster on here. It was so good and definitely going on the repeat list.
https://www.homemadeinterest.com/fresh-cranberry-salsa/

Butterscotch pie. Did not have a small enough pan to caramelize the sugar so it didn’t have a very strong butterscotch flavor. Would not make again unless I get a smaller pot. Recipe called for a medium pot but it was too big.

Recipes please

[Anonymous]

Anonymous wrote:We did Tinis macaroni and cheese recipe – IYKYK – TikTok – it was a hit.

I don't tiktok and wont.
What is the recipe?

[Anonymous]

Anonymous wrote:Instead of stuffing, a bread pudding with egg as one of the ingredients. It's both savory and sweet. It was REALLY great!

Can you post the recipe?

[Anonymous]

Anonymous wrote:

Anonymous wrote:We did Tinis macaroni and cheese recipe – IYKYK – TikTok – it was a hit.

I don't tiktok and wont.
What is the recipe?

https://www.allrecipes.com/tini-viral-macaroni-and-cheese-8409676

[Anonymous]

Anonymous wrote:

Anonymous wrote:We did Tinis macaroni and cheese recipe – IYKYK – TikTok – it was a hit.

I don't tiktok and wont.
What is the recipe?

https://www.sugarandsoul.co/tinis-mac-and-cheese/

[Anonymous]

We did an all-Ina menu, all new to us items and agreed we'd repeat every single one - that's how well it worked out.

Roasted Turkey Roulade (we're in Canada where the Pepperidge Farms stuffing base she recommends is hard to find, so we use the Williams Sonoma French Bread base and it was excellent).

Maple-Roasted Carrot Salad

Potato-Fennel Gratin (this was so good it was even worth the damage I did to myself with the mandolin while making it)

Balsamic-Roasted Brussels Sprouts

Pumpkin Banana Mousse Tart

[Anonymous]

Anonymous wrote:

Anonymous wrote:We made the Four-Pie Sheet Pan. It tasted pretty good and was a fun project.

https://www.foodnetwork.com/recipes/food-network-kitchen/four-flavor-sheet-pan-pie-3885733.amp

There’s a video in this link, but I found the one on Instagram to be more helpful.

This does look fun! May try for Christmas. Not a huge fan of pecan, might sub in something else for that quadrant. I watched the video and thought there would be a small amount of crust separating each quadrant, but there wasn't. Did they stay separated pretty well?

Not pp, but I'd worry about cooking them all the same amount of time. It's cute but I'd guess the apples may end up undercooked and the others overcooked.

[Anonymous]

Anonymous wrote:Made this instead of pecan pie, hit:
https://sallysbakingaddiction.com/brown-butter-pecan-pie-bars/

Otherwise we did everything the same as prior years, we pretty much have it dialed in to what our family likes.

I make the Joy of Baking pecan bars every year instead of pecan pie (which I personally despise), and can easily see myself using this recipe for the crust, and the Joy of Baking filling which is much easier, and delicious (and has no corn syrup).

https://www.joyofbaking.com/barsandsquares/PecanSquares.html

OP, I made the Preppy Kitchen Spiced Apple Pie. It was my very first pie, and turned out well, but IMO, too much spices. Good with the creme anglaise, but not otherwise. https://www.youtube.com/watch?v=KLtECtW-96w I will probably try something like a caramel apple one next time. The crust is what I was most worried about, but that turned out fabulous.

Made a GF/Vegan Quinoa Brittle which was really delicious, despite not looking it.
The White Chocolate Cranberry Blondies were exceptional. Will make them again.
The Sweet Potato Cheesecake Brownies were mid. But then, I really don't like pumpkin pie spiced anything.

[Anonymous]

Anonymous wrote:

Made a GF/Vegan Quinoa Brittle which was really delicious, despite not looking it.
The White Chocolate Cranberry Blondies were exceptional. Will make them again.
The Sweet Potato Cheesecake Brownies were mid. But then, I really don't like pumpkin pie spiced anything.

Was it the quinoa brittle by minimalist baker? I have some gluten free vegan relatives who would eat this.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Made a GF/Vegan Quinoa Brittle which was really delicious, despite not looking it.
The White Chocolate Cranberry Blondies were exceptional. Will make them again.
The Sweet Potato Cheesecake Brownies were mid. But then, I really don't like pumpkin pie spiced anything.

Was it the quinoa brittle by minimalist baker? I have some gluten free vegan relatives who would eat this.

That's the one! https://minimalistbaker.com/quinoa-brittle/

Don't make the "chocolate brownie" from there; it was nothing like a brownie. My Vegan/GF relative said it should be called fudge instead. Tastes just fine.

[Anonymous]

Anonymous wrote:Bourbon pecan pie. Big hit. The bourbon marries very well with the pecans and cuts the sweetness.

Yes I love this. We tried the caramel tart from NY times. Each of the components came out well but it was like eating a candy bar. Only my 10 year old son could eat a whole slice.

[Anonymous]

Also made my first successful meringue pie (lemon). I learned this year that you really want the underlying pie to be hot when you put meringue on so that it immediately starts cooking (my meringues have always weeped and were probably undercooked).

[Anonymous]

A friend's wife is Palestinian by heritage and they hosted a Palestinian feast this year. I made halvah with chopped pistachios (had never tried making it before) and went over well.
Friday I had a small turkey with 3 friends who also live alone and do not have family. New was spoonbread, although I have made it once before.

[Anonymous]

Anonymous wrote:Also made my first successful meringue pie (lemon). I learned this year that you really want the underlying pie to be hot when you put meringue on so that it immediately starts cooking (my meringues have always weeped and were probably undercooked).

You can also do a Swiss meringue, which is more stable (and cooked without being baked). It's not a whole lot more difficult than making a regular meringue.

I'm considering making a butterscotch pie, but using (fresh) whipped cream as topping instead of meringue. Meringue is so sweet, and butterscotch pie is also so sweet, so maybe a very lightly sweetened whipped cream would make a better topping.