Thanksgiving recipes of 2020
Another holiday is right around the corner. Do you know how you are going to prepare? What does your menu look like? Well, we have prepared for you a list of the top thanksgiving recipes. Good enough for the entire family to love.
Inside out apple pie
3 large baking apples, halved vertically and cored
6 tbsp. melted butter, divided
1/4 c. granulated sugar, plus more for sprinkling
1 tsp. ground cinnamon
2/3 c. old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
To start off this recipe, preheat the oven to 350. Take a baking sheet next and line it with parchment paper. After cutting your apple in half, take half flat side down and use a knife to create small thin slices from one side of the apple to the other. Then transfer your apples to the parchment paper.
Take a brush and softly brush the top of the apples with 2 tablespoons of melted butter. After talking a small pinch of sugar and sprinkle it across the apples. Bake until apples is soft and caramelized, about 25 minutes.
Take your apples out of the oven and let them set. In a small bowl, combine 4 tablespoons of melted butter, sugar, and cinnamon. Spoon the sweet mixture into the slits of your apples. Return your apples to the oven and bake for another 10 minutes.
Top each with a scoop of ice cream, then drizzle with caramel before serving.
1 pie crust
3/4 c. boiling water
3/4 c. dark molasses
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. baking soda
2 c. all-purpose flour
2/3 c. packed light brown sugar
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, cut into cubes
Preheat oven to 400°. Lightly grease a 9” pie dish with cooking spray.
On a lightly floured surface, roll out the dough into a 12” circle. Drape over the pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.
Line crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Reduce oven temperature to 350° and let the pie crust cool completely.
In a large, heat-safe bowl, combine boiling water, molasses, cinnamon, ginger, cloves, and baking soda. Let cool for 10 minutes.
Meanwhile, in a medium bowl or in the bowl of a food processor, whisk to combine flour, brown sugar, and salt. Add butter and process or cut in with a pastry cutter until the mixture resembles coarse sand.
Fill cooled pie crust with the molasses mixture. Add flour mixture to pie in an even layer and bake until completely set 25 to 30 minutes. Let cool completely before slicing and serving.
6 – 8 SERVINGS
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
cups (188 g) all-purpose flour, plus more for dusting
Tbsp. (1½ sticks) chilled unsalted butter, cut into ½” pieces
cup (45 g) cornstarch
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
large egg yolks
cups whole milk
cup heavy cream
MILK MERINGUE AND ASSEMBLY
cup (35 g) nonfat milk powder
cup (200 g) sugar, divided
large egg whites
tsp. kosher salt
Your first step
In a bowl start by whisking sugar, salt, and 1 and a half cups of flour (188g). take your butter and add it in. Toss to coat and distribute. This gets a bit messy, but it is so worth it. Take your hands and, working it. (Be careful not to overwork; you do not want to soften the butter too much. Just make sure you smash each piece at least once.) Drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together; it will be dry and shaggy.
Step Number 2
Turn your dough onto a lightly floured surface. Gather your dough into a rough thick square. Flour your dough lightly and press gently. Then take your dough After this take your dough and roll it out. Fold your dough in half and then in half again to make a square. Repeat this
Lightly flour dough and gently press and roll out to a ½”-thick square. Fold dough in half, then in half again to make a square. Repeat the rolling and folding process 2 more times. Pat dough into a disk, wrap tightly in plastic and chill at least 2 hours.
Dust dough with flour and place on a lightly floured surface. Using a rolling pin, gently press out the dough while rotating until just under 1″ thick. Lightly flour both sides of the dough and continue rolling out, stopping often to turn dough and flour, to a 13″–14″ roundabout ⅛” thick. Brush off excess flour on both sides. Fold dough in half, then in half again, and transfer to a 9″-diameter pie dish. Unfold into a dish and lift edges to allow the dough to slump into a dish. Gently press into dish. Using kitchen shears or a small, sharp knife, trim off any excess dough so you have about 1½” overhang. Fold overhang under the dough and crimp edges as desired. Chill in the freezer for at least 1 hour.
Place a rack on the lower third of the oven; preheat to 350°. Line crust with 2 layers of foil, making sure to cover edges. Fill with pie weights or dried beans (go all the way to the top). Set on a baking sheet and bake for 1 hour. Transfer to a wire rack and let cool 15 minutes. Remove pie weights and foil. Use the same foil to cover edges of the crust, leaving sides and center exposed. Return to oven and bake until golden brown, 25–30 minutes. Transfer to a rack and let cool.
Do ahead: Dough can be made 3 months ahead; cover and keep frozen. Thaw at room temperature 1–2 hours or in the fridge overnight before using. The crust can be baked 3 days ahead; store tightly wrapped at room temperature.
MILK MERINGUE AND ASSEMBLY
With rack still in the lower third of oven, preheat oven to 350° if needed. Pulse milk powder, cornstarch, and 2 Tbsp. sugar in a spice mill or blender until fine; set aside.
Pour water into a clean medium saucepan to come 2″ up sides; bring to a simmer over medium heat. Whisk egg whites, salt, and remaining sugar in the bowl of a stand mixer just to combine. Set over a pan of simmering water and cook, stirring and scraping bottom and sides constantly with a heatproof rubber spatula, until warm to the touch and sugar is dissolved, 5–7 minutes. Fit bowl back on the stand mixer, attach whisk, and beat mixture on high speed until thick and fluffy and meringue balls up inside whisk, about 4 minutes. Reduce speed to low; sprinkle reserved milk powder mixture over and beat just to combine.
Using a spoon, pile meringue over pudding and spread to edges, creating big swoops and swirls. Place in oven and immediately reduce heat to 250°. Bake until meringue is golden brown and crisp on the outside but still soft on the inside, about 75 minutes. Chill 3 hours before serving. Slice with a barely damp serrated knife for clean portions
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