Bon Appétit!

For weeks I could see the light at the end of the tunnel and finally, we have arrived.  We are officially enjoying our Thanksgiving vacation!

Last week the boys both enjoyed a Thanksgiving feast at their schools.  Isaac's class had a very age appropriate feast with turkey cubes and pumpkin cupcakes.  He had a great time and brought home a feathered headband and three sweet corn sprouts that he planted at the beginning of the month.  Orry's school invited all the parents and siblings to join the students for a Thanksgiving feast provided by the cafeteria.   I wasn't too thrilled about taking the two little ones to a crowded cafeteria to eat cafeteria food, but it meant a lot to Orry that we go, so we signed up for 3 meals.

We ended up not making it to Orry's lunch.  Isaac's doctors appointment ran long and we ended up stuck in traffic due to an accident.  We did get to see Orry finishing his lunch and decided to take him home early so that we could start enjoying our vacation that much sooner.

Our baked stuffed pumpkin!

This week we are going to travel to Louisiana.  We will dine on a wonderful Thanksgiving feast cooked by my wonderful mother.  And so we have come to the topic of this blog.  Holiday foods.  Yummm...I'm salivating already.

Now, I've never cooked a Thanksgiving dinner.  So I won't be giving you any pointers on getting that done.  But I will give you a few ideas of things you can make that sure bring about that holiday feast feeling.  These are things that we've made over the past couple of weeks.  Things to bring about that holiday cheer.  The aromas that fill the air.  The familiar tastes that come once a year.  Let's get to it already.  I'm drooling.

Mulled Cider

You will need:

• 1 gallon of apple cider (filtered or unfiltered)
• 1 Tbsp of honey
• 4 Tbsp of mulling spices (Best bargain is to find this in the bulk spices, if you can.)
• 6 cinnamon sticks
• cheese cloth and string (for the mulling spices)

After you tie the mulling spices in a square of cheese cloth (or use a tea ball), add everything to a large pot and boil for 20 minutes.  If you would rather do it in a crock pot you will need to make sure you use filtered apple cider and cook it on high for 2 1/2 to 3 hours.  

Either way, it's delicious when consumed warm on a cold evening!

Baked Stuffed Pumpkin

Here's the recipe that I sort of followed.  I did take some good ideas from the recipe.  They are 1) that you should bake it at 350 for 2 hours, 2) that the pumpkin should be filled to the top (don't leave any room), and 3) that the amount of liquid you use should make the mixture look moist, but not like it's swimming.  That being said, here's what I put in mine:

• 1 lb bulk pork sausage, cooked
• 3 cups rice, cooked
• dried currants
• 2 diced apples
• cinnamon, nutmeg, cloves, oregano, salt, pepper
• 2 cups Italian cheese blend
• spinach and arugula
• enough milk to make it look moist
• note: I used a medium sized pumpkin.

The basic idea is this.  Cut the top of the pumpkin off and clean it out really well.  Generously salt and pepper the inside flesh, all around.  Place the pumpkin on a baking sheet or in a large enough casserole dish (parchment should be used to prevent sticking).  In a large bowl, mix all your stuffing ingredients together.  Stuff that sucker.  Put the lid on and bake for 2 hours.  If at the end of two hours you notice that it looks a little too liquidy, take off the top and let it bake for another 20 minutes to bake off that excess moisture.  When you serve it, be sure to get some of that delicious pumpkin flesh in with the stuffing. 

What a treat!  Just make sure you invite guests over if you are making a medium to large pumpkin because this can sure make a lot!

Peppermint Ice Cream

*This recipe is for a Cuisinart Ice Cream Maker.  I'm sorry if you don't have one and still want to make this ice cream.  I can't help you.  I can however say that I've loved every minute of having my ice cream maker and consider it to be one of the best investments I've ever made.  And by investment, I mean that we spent 15 dollars on a used one that we found on craigslist.  Cha-ching!

You will need:

• 1 cup whole milk
• 3/4 cup white sugar
• 2 cups heavy cream
• 1 1/2 tsp pure peppermint extract
• 1 scant cup of crushed peppermint candies

In a medium bowl, whisk the milk and sugar until the sugar is dissolved.  Add the cream and extract.  If you would like, you can add a few drops of green food coloring to make it look minty or a few drops of red to make it look pepperminty.  Get your machine together, turn it on, and pour it in.  After 20 minutes, add in the candies.  Let it all swirl around for another 5 minutes.  At this point you could eat it, but it would be like eating really soft serve.  We put ours into a container (32 oz yogurt container holds almost all of it) and freeze it for 2 hours.  That way it scoops nicer.  

Ours lasted almost 24 hours.  I'm sure we could have disappeared it faster than that if we tried.  

I certainly hope that you all have a great Thankgiving.  Break out the sweat pants and feast away!  And if you have time between bites, tell me all about some good holiday recipes that your family is trying this year!