Thanksgiving Recipe Trials
It should come as no surprise that I have a list going of the Thanksgiving menu. Trouble is I don’t normally eat all the traditional Thanksgiving food in my daily life so while I now what soup and salad I want to serve, I don’t have a tried and true recipe for macaroni + cheese or cranberry sauce, etc… So, after looking online and in all the magazines I could get my hands on I have picked those that seem to be the closest to things I’ve had elsewhere and liked quite a bit.
The Macaroni and Cheese
I don’t really love macaroni and cheese since it’s entirely too much cheese for my system to take and I’m just not that into pasta but my family loves it. We have a family recipe that is okay but after having the best macaroni and cheese at Cru Cafe in Charleston, I knew we could do better. First step, was to make a crunchy crust with panko flakes (can’t go wrong with some panko), mix up the cheese varieties and serve individual dishes so you can maximize the crust to noodle ratio. I pretty much followed this recipe and liked it very much. It’s a keeper. Though for this trial, I did make a much smaller recipe and added several types of cheddar (white, sharp, aged) and added some gruyere into the mix. But I think I got the proportions true to the original recipe.
I normally just cook the apples and add a little honey or raw sugar with some lemon but I found an intriguing recipe in my granma’s recipe book so I gave it a whirl. I thought it would be nice to include something in the meal that was from her collection. You can see the recipe here. It had apricot preserves, vanilla, butter and sugar in it. I did add in a pear to the apples for kicks and did leave the skin on which I may remove next time. The applesauce was good but a little too sweet, so the extra sugar is probably not necessary. I would also use less vanilla next go round and use one more granny smith instead of the extra honeycrisp apple I used this time. But it’s still very tasty and easy enough to make a few days in advance so it’ll probably stay on board.
Honestly, I normally just make the Jiffy cornbread and do really like it but given my current love of honey, I decided to make this recipe for Sage and Honey Cornbread and to forgo the box on this festive occasion. This recipe was delicious and just the perfect amount of sweet without being over the top and very moist. In the recipe, they say to put sage leaves on the bottom of the pan and then flip it over but when you pour the batter in the pan, all the leaves so swimming out to the sidewalls of the pan anyway so I wouldn’t mess with it. Plus, I like the look of the top of the cornbread better than flipping it upside down, as suggested in the recipe. We’ll also be serving some yeast rolls with honey and butter, which was awesome spread on this cornbread, because I have recently been to Savannah Bee Company’s new store on Broughton, The Honey House, which has a honey bar where you can taste all their artisanal honeys. And holy crap! Their Sourwood Honey is insane and the Winter White I can’t shake either. We’ve been addicted for a few weeks now.