So much to thankful for! Hope your Thanksgiving is surrounded by loved ones and your bellies filled with delicious food!
Food | Travel | Family | Life
Happy Friday! The long weekend is here and it’s time to celebrate the Canadian Thanksgiving! No turkey feast is complete without the dessert. No matter how much turkey or stuffing one has had, there is always room for dessert. According to Q, dessert goes into a separate compartment. Below are some great recipes to round out your meal.
Hope you all have a wonderful Thanksgiving!
It’s Thanksgiving here in Canada. Happy Turkey Weekend! Hope you all got stuffed with turkey and were able to spend some time with your favourite people.
This year, we had Thanksgiving dinner at my sister-in-law’s house. She did a fabulous job filling our bellies with juicy turkey and delicious sides like cheesy mashed potatoes and sweet potatoes.
My job was the apple pie. I have to admit, that when it comes to pie, I usually cheat with the crust and use puff pastry. I searched for a recipe that was easy and came up with one from Martha Stewart.
Q had fun pulsing the flour and butter together in the food processor (and sneaking some bites of butter when he thought I wasn’t looking). After the dough rested in the fridge for a couple of hours, it was really easy to roll out. I will definitely be using this recipe again.
Served with a scoop or two of vanilla ice cream, it was the perfect end to a delicious and filling meal.
Martha Stewart’s Perfect Pie Crust
2 cups all-purpose flour
1/4 tsp salt
1 1/2 sticks cold butter, cubed
1/4 to 1/2 cup ice water
Combine the flour, salt and butter in a food processor and pulse until well combined and the mixture looks crumbly. Slow add water while pulsing until the dough comes together. Divide the dough in half and wrap in plastic wrap. Refrigerate for at least 30 minutes, up to 2 days.
5 Granny Smith Apples, peeled and sliced
2 TB lemon juice
1/2 brown sugar
1/4 cup flour
1 tsp salt
1 tsp cinnamon
2 TB water
Combine the apples with the lemon juice, sugar, flour and spices.
On a floured board, roll out pastry, using your pie plate as a guide. Place the first circle in the pie plate and fill with filling. Top with the second crust. Fold bottom pastry over the top and crimp the edges. Using a pastry brush, brush the crust with the egg and water mixture and add some vents.
Bake at 375 F for about an hour, until the crust is nice and golden.
Happy Thanksgiving! Hope everyone had a great weekend enjoying some quality time with their loved ones. We had a great weekend but boy was it busy! We celebrated with a feast on Sunday at my in-laws house, after a really crazy day. That plate full of turkey, stuffing, potatoes and gravy was a great reward at the end all our running around.
The day started with Q’s first day of hockey, meaning a 6 am wake up time! It was great though watching his progress on the ice after only an hour. Hard to believe he’s into hockey already and that I’m a hockey mom!
The afternoon was spent celebrating a dear 2 year old’s birthday. His mamma pulled out all the stops in making his day special with a Seuss-themed party.
Although our day was crazy, I still wanted to take something for Thanksgiving dinner that evening. Only having about a half an hour in the morning, I searched for something quick. I found this great recipe for an Apple Tart by The Pioneer Woman.
It took only minutes to prepare and was cooked in under twenty minutes! I did make a few changes, decreasing the sugar and adding some cinnamon, and it was a great success! I will definitely making this again.
Adapted from The Pioneer Woman
1 sheet puff pastry
juice from half a lemon
1/3 cup brown sugar
1 tsp cinnamon
Slice apples thinly and place in a bowl. Add lemon juice, sugar, cinnamon and salt to the apples and stir until combined.
Cut one sheet of puff pastry into two rectangles. Arrange apple slices in a row in the middle of the rectangle, overlapping the slices. Bake at 450 degrees for 15 minutes.
Sprinkle with icing sugar and serve warm.