Our Thanksgiving Dinner 2015 ! Another Successful Thanksgiving Dinner! I’m getting much better at it, more organized this year.
Every holiday we have a different set of recipes.
First, I want to Thank God for giving me LIFE, for giving me the ENERGY needed to accomplish my plans, for giving me IDEAS and the CREATIVITY to do it, for giving me a FAMILY to LOVE and care for, for bringing me to such Wonderful Country, for giving me a comfortable life and so many other Blessings.
I have no idea how I do what I do. My body does the work and my soul observes it. Not sure if any will understand this, but that’s my best explanation.
Fall-Of-The-Bone BBQ Turkey Legs
How to make Roasted Turkey Legs
Since we prefer dark meat, Roasted Turkey Legs is one of our Favorite meals! Super easy to make, just takes time in the oven. I prepare Turkey Legs the same way as my Fall of the bone Baby Back Ribs!
The key to making them Tender is to Wrap well in a Heavy Duty foil. I do not add water as some recipes suggest, since when I wrap well the ribs naturally give out juice. You can leave to marinate overnight, wrapped, and just ready for the oven the next day!
Roasted garlic potatoes with mushrooms and peppers
I hat to cut down my “To Make list” in half after realizing that presentation for each dish takes a lot longer than planned. That part I didn’t estimate well. Still, we had more than PLENTY of food for our small crowd. So GLAD that my in-laws, my family, are here and able to celebrate with us. I’m happy to see their excited faces. My mother-in-law LOVES my creations every holiday and walks away with enough food for several days.
It may not seem like there is much food on the table, but each dish is prepared with LOTS OF LOVE!
Smoked Salmon Deviled Eggs
From the bottom: Avocado layer, red onion, eggs and mayo, shrimp with melted cheese. Garnish with shrimp and cucumber slices on top of the cream cheese scoop.
Seledka (herrings in olive oil)
Chicken Liver Pate and crackers
Chocolate and Cherry Mousse Crepe Cake!
This Stunning Chocolate and Cherry Mousse Crepe Cake with Fruit and Roasted Hazelnuts on top was a Stunner and Absolutely Delicious at our recent Thanksgiving table. The secret was in creating a lower-calorie dessert.
Yes, I know, but even for the holidays, I pay close attention to the calories. I can gain 5 pounds in just a couple of days that will take me a year to lose. I do not want a quick indulgence with monthly payments. LOL
Looking for a lower calorie cake that still has an Amazing taste and Satisfaction was EXTREMELY challenging.
Most bloggers DO NOT pay attention to the calories, I’m afraid. You start reading: “2 Cups Butter”, “3 Cups Sugar”, “4 Cups Flour” and so on. I lost my enthusiasm rather quickly.
Then, I had an idea to make a Crepe Cake. The problem with this is normally you need 20+ plus layers to get the height and the look of a cake. I was able to create my stunner with just T E N layers, craftily layered to give a height of a Full-Fledged cake!
How to make Chocolate and Cherry Mousse Crepe Cake
1 cup Flour
1 1/2 Cup of milk (used 2% milk)
1 Tbsp. Sugar
Dash of salt
2 Tbsp. Butter, melted
1 tsp. vanilla extract
Whisk eggs, milk, sugar, and salt. Slowly start stirring in flour and oil. You can use a Whisk or a Hand mixer to combine the ingredients. For best results, refrigerate for 1 hour or overnight.
I use a specially designed for making crepes skillet which is a perfect size, but you can use a regular skillet.
Rub oil and heat the skillet to medium-high. Tip: I use a small dish with oil and a paper towel that I dip and rub the skillet in between making a new crepe. Pour or scoop the batter onto the skillet, using approximately 2 tablespoons for each crepe.
Rotate the pan to spread batter as thinly as possible. Lift the sides to see if it’s done and flip to the other side. Brown on both sides.
2 cups heavy cream, chilled
4 large egg yolks
8 ounces semi-sweet chocolate, melted
1 tsp. vanilla extract
Place beaters and a mixing bowl in the freezer for 10 to 15 minutes. Put heavy cream into a bowl and beat on high for 5-6 minutes or until stiff peaks.
In another bowl, whisk together egg yolks, cooled melted chocolate, and vanilla extract.
Gently combine the ingredients together.
1 Cup heavy cream
4 oz. Philadelphia Black cherry cream cheese
Place beaters and a mixing bowl in the freezer for 10 to 15 minutes. Put heavy cream into a bowl and beat on high for 5-6 minutes or until stiff peaks. Add cream cheese and mix well.
I had 10 crepes, you may have more or less depending on the size you make. Mine was 9 inches.
Spread Cherry Mousse evenly among the crepes and add fruit.
On the bottom, I have 4 crepes, folded in half and then folded in half again. You can spread a bit of Chocolate Mousse on top. Next layer, same manner. On top I have 2 crepes, just folded in half.
I have piped the Chocolate Mousse on top using OODLE TIP DISPOSABLE PASTRY BAG, which I absolutely love and will buy more.
Decorate the cake with fruit and roasted hazelnuts.
Make sure to refrigerate this cake for 3 hours to overnight so that the flavors absorb into the crepes.
Apple Custard Pastry with homemade custard cream and caramelized apples
How to make Apple Custard Pastry with custard cream and caramelized apples
- 1 package puff pastry, thawed
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 6 large egg yolks, beaten
- 1 1/2 teaspoons vanilla extract
- powdered sugar, garnish
- 2 tbsp butter
- 2 green apples thinly sliced
- 2 tbsp brown sugar
Prepare the custard creme first since it needs to cool down.
In a large saucepan over medium heat, whisk together butter, sugar, cornstarch, and salt.
Stir in milk and egg yolks.
Stir continuously until the mixture comes to a boil.
Reduce heat to medium-low and continue cooking for 1 minute, then stir in vanilla extract and remove from heat.
In a large skillet heat the butter until bubbling.
Add apple slices to the skillet and continue to cook over medium-high heat for approximately 5 minutes or until they begin to brown.
Sprinkle brown sugar on top and mix well.
Preheat oven to 400ºF and line 2 baking sheets with parchment paper.
Roll out each sheet of puff pastry to 1/4-inch thickness, making sure scored pieces are sealed together.
Cut puff pastry into 6 or 12 equal squares, puncture each square with a fork a few times.
Sprinkle with sugar and bake for approximately 20 minutes until puffy and lightly golden.
Cool, then carefully, cut each square through the center to make two parts (top and bottom).
Spread custard creme evenly among the puff pastry squares and add caramelized apples.
Place in the refrigerator for a couple of hours to overnight until set.
Dust with powdered sugar and serve.
Being an artist, I LOVE COLOR and have to have it on my plate and in my surroundings.
I’m always on the lookout for colorful, unusual shape objects.
Since it’s a Thanksgiving theme, I’ve pulled out of all my leaf-shaped plates.
Some of the decorations on the table are from the dollar store: placemats, flowers, and some fruit. The Beautiful plates just recently purchased from HomeGoods. All of my plates and serving dishes are $10 or less. There is no need to spend more. If you shop at Marshalls, TJ Maxx, HomeGoods and Burlington there are always Great Bargains!
I’m very frugal, coming from humble beginnings, always shop sales and look for good deals. Love Bargains can smell them a mile away.
I hope all of you had a great time with your Loved ones.
I enjoy Thanksgiving and looking forward to Christmas celebrations!
Hi Anna! Happy New Year. Everything looks so delicious. I’m thinking to make the Turkey legs for tomorrow and was wondering if you could please your recpie? Thank you :))
Hi Elena, sorry just read your message. Here is my simple recipe:
Season turkey legs well with whatever concoction you have on hand. I always use a Meat tenderizer (about 1 tsp), Garlic powder, Montreal Steak, Steakhouse Onion Burger, rubs, paprika.
The key to making them Tender is to Wrap well in a Heavy Duty foil. I do not add water as some recipes suggest, since when I wrap well the ribs naturally give out the juice. You can leave to marinade overnight, wrapped and just ready for the oven the next day!
Bake in the Preheated at 350F oven for 2 1/2 to 3 hours. After they are cooked, open up, drain most of the juices, spread BBQ sauce and bake Uncovered for an additional 15 min. Enjoy!
Thank you and Happy and Healthy New Year to you and yours!