I hope everyone had a Wonderful Thanksgiving! I was just so busy lately. Coming home from an Amazing week-long cruise where you are constantly catered and the food is EVERYWHERE!
My son couldn’t wait to start enjoying the Thanksgiving meal! Since we like dark meat, I normally buy Turkey legs for Thanksgiving and Christmas. But since we came home just a few days before, I couldn’t order them in time, so Turkey’s thighs were the next best thing and so DELICIOUS! Next time, I’m making both drumsticks and thighs!
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!
Thanksgiving Dinner 2017
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.
She always brings her appetizing: Olivier Salad – a traditional salad dish in Russian cuisine and Chicken Liver Pate that is just like butter! So GOOD!
It may not seem like there is much food on the table, but each dish is prepared with
LOTS OF LOVE!
How to make Salad Olivier
2 pounds potatoes, boiled, peeled, and finely diced
2 eggs, hard-boiled, finely diced
1 onion, finely diced
3/4 cup mayonnaise
3 small dill pickles, finely diced
1 cup canned peas
Salt and pepper
Mix all ingredients and enjoy!
Decided to make Cornucopia this time – a symbol of plenty!
For the dessert, we had everyone’s favorite: Cinnamon Coffee Cake with Pecans and Raisins but, my son requested that I do one with Blueberries instead. So, I’ve just added two cups of Blueberries instead of cinnamon, pecans, and raisins. It was UNBELIEVABLY GOOD and didn’t last long!
Inside the cake, all these Blueberries! And I Love my Bundt Pans!
(Crafty Cooking by Anna is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com)
Since I had limited time to prepare another dessert, I thought Chocolate Truffles would be a perfect choice!
My son said that I need to sell these $10/piece, they were that good! The crew loved them!
We had 3 types: rolled in coconuts, leftover ladyfinger mix, and powdered sugar.
How to make Chocolate Truffles Recipe:
Alessi Savoiardi Lady Fingers( 7 Oz)
Ghirardelli Semi-Sweet Chocolate Chips (12 Oz)
1/2 Cup Nuts, used pecans
1 tsp. vanilla extract
4 Tbsp. butter
- In a food processor, crush ladyfingers and nuts into fine crumbs. Set aside a couple of tablespoons to sprinkle on the truffles later.
- Melt chocolate chips on low heat or in the microwave. Add butter and vanilla extract. Mix well.
- Gradually add ladyfingers and nuts mix.
- Using a metal round measuring spoon or a small cookie scoop, scoop out balls and roll in your hands quickly.
- Make 3 dipping plates (or as many as you like) and dip the rolled balls.
- I had shaved coconuts, leftover ladyfinger mix, and a powdered sugar plate.
- Place on a parchment paper-lined baking sheet.
- Place in the refrigerator for an hour to overnight.
- You can be as creative as you want to be with this recipe: add a tablespoon of liqueur if served to adults, place nuts or dry fruit inside your chocolate truffles, or dip your chocolate truffles into the chocolate and refrigerate.
- There is no wrong way to enjoy these delicious morsels!
Looking forward to the Christmas celebrations!
Hi, Anna, please share your sharlotka recipe
I will. Working on it!
Beautiful and so artistic! Love all your beautiful and colorful dishes!
Thank you so much, Rina! Appreciate your kind words!