THANKSGIVING WITH A TWIST

Thanksgiving with a

Twist

BY LISA LAFONTAINE BYNUM BY LISA LAFONTAINE BYNUM

Thanksgiving is synonymous with food, and lots of it! However, when planning your feast, don’t feel like you have to stick with tradition. In fact, straying from tradition is not only fun, it’s delicious. Check out these “traditional” Thanksgiving dishes with a twist. edm Thanksgiving is synonymous with food, and lots of it! However, when planning your feast, don’t feel like you have to stick with tradition. In fact, straying from tradition is not only fun, it’s delicious. Check out these “traditional” Thanksgiving dishes with a twist. edm

Thanksgiving

Praline Pecan Pumpkin Crunch Cake

Fresh Cranberry Sauce with Bourbon and Vanilla

Cake Ingredients:

• 1 (15 ounce) can pumpkin puree • 1 (12 ounce) can evaporated milk • 4 large eggs • ½ cup sugar • ½ cup packed light brown sugar • 2 teaspoons pure vanilla extract • 1 tablespoon pumpkin pie spice • 1 teaspoon salt • 1 box yellow cake mix • 1/4 cup of unsalted butter melted

Praline Ingredients:

• 1/4 cup of unsalted butter softened • ½ cup packed light brown sugar • 1/4 cup all-purpose flour • ½ cup of chopped pecans

To make the cake:

1. Preheating the oven to 350 degrees. Spray a 9 x 13-inch baking pan with cooking spray. 2. To a mixing bowl, combine pumpkin puree, evaporated milk, eggs, white granulated sugar, light brown sugar, vanilla extract, pumpkin pie spice and salt. Mix on medium speed until everything is thoroughly mixed together. 3. Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer using a spoon or spatula. 4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the entire top of the cake.

To make the topping:

1. Combine the remaining 1/4 cup of softened butter with light brown sugar and chopped pecans. Mix everything together until it resembles the consistency of wet sand.

Using a spoon (or your fingers), sprinkle the praline layer as evenly as you can over the top. 2. Bake the cake for 50-60 minutes until the top is golden brown. Check the cake after 35-40 minutes just to make sure the top isn’t browning too quickly. If it looks like it is, cover it with a layer of aluminum foil and continue baking for the duration. 3. Allow the cake to cool completely, then chill it in the fridge for a few hours before serving. Pumpkin crunch cake can be serves cold or heated in the microwave for a minute. 4. Serve with whipped cream or vanilla ice cream.

Ingredients:

• 1 cup sugar • 1/4 cup bourbon • ½ cup orange juice • ½ cup cranberry juice • 1 12-oz package, about 3 cups fresh or frozen cranberries • 1 whole vanilla bean, halved and seeded

To make:

1. Combine all ingredients in a medium saucepan, including the seeded vanilla bean pod. Heat over medium high heat until it starts to boil. 2. Cover the pan and reduce the heat to medium low.

Continue to simmer for 7-10 minutes until the cranberries begin to soften and pop and the liquid thickens. 3. Remove the cranberry sauce from the heat. 4. Remove and discard the vanilla bean pod. 5. Remove one cup of the cranberry sauce from the pan and set aside. 6. Puree the remaining sauce. Add the reserved cranberry sauce back to the pan and stir. 7. Allow the cranberry sauce to chill for 4-8 hours before serving. Sauce will continue to thicken as it cools.

WILD RICE STUFFED TURKEY BREAST SERVES 4

Ingredients:

• 1 (6 ounce) box long grain and wild rice • 2 tablespoons unsalted butter • 1/3 cup diced onion • 2 cloves garlic minced • ½ cup pine nuts • 1/4 teaspoon ground sage • ½ teaspoon ground thyme • 1 (3 pound) boneless turkey breast roast • Salt and pepper to taste

To make:

1. Cook long grain and wild rice according to package directions. 2. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion and sauté until tender. 3. Add the minced garlic and pine nuts. Cook until the garlic is fragrant, about 30 seconds to one minute. 4. Add the cooked rice to the pan with the onions. Stir in the sage and thyme. Set aside and allow the rice to cool. 5. Lay the turkey breast out on a cutting board. Starting from the thick end, slice through the turkey breast lengthwise, but do not cut all the way through. Lay the turkey breast

out flat. Cover with waxed paper. Flatten the turkey breast with a meat mallet until it is about ½ inch thick. Season the inside of the turkey breast with salt and pepper. 6. Spoon the rice down the center of the turkey breast. Be sure to keep a 1-inch margin at the top and bottom to prevent the stuffing from oozing out the bottom when it’s rolled up. 7. Cut a few lengths of cooking twine long enough to tie around the rolled and stuffed turkey breast. Fold one of the long sides of turkey breast over the rice. Fold the other side over the first. 8. Slide the kitchen twine pieces under the turkey breast. Place them about 1-inch apart. Tie the ends securely to hold the turkey breast together. Tuck any loose ends under the twine. 9. Brush the outside of the turkey breast with olive oil. Season with salt and pepper. 10.Preheat the oven to 375 degrees. Roast the turkey breast until a meat thermometer inserted in the meat near the center reads 165 degrees. Allow the turkey breast to rest for 15 minutes before cutting. Cut the stuffed turkey breast into medallions and serve.

Wild Rice Stuffed Turkey Breast