Meet our writers

Win $1,000

Go60 YUM - articles about food and the joys of dining
YUM articles - The enjoyment of food

Food Ventures

Unique, Tasty Recipes for your Thanksgiving Celebration

By Ann Hattes
Rate this item
(0 votes)

Rohan Marley introduces each chapter with anecdotes about becoming a coffee farmer, of family meals growing up in Jamaica, and his father, the legendary musician Bob Marley.

Tammy Algood's Farm Fresh Southern Cooking (Thomas Nelson Publishing) celebrates the fresh flavors of local foods, encouraging shopping at farmers' markets and individual growers and producers as well. She notes that "annually we are given incredible food gifts that sometimes subtly and other times dramatically shift in texture and flavor as the days move from long to short. It is nature's grocery store." Although her book is southern inspired, the recipes can be easily adapted to the harvests available in all areas.

Add a different twist to your Thanksgiving celebration this year with recipes from The Marley Coffee Cookbook: One Love, Many Coffees & 100 Recipes (Quarto Publishing, www.QuartoKnows.com). Each and every dish, from salads to main dishes to infused oils and vinaigrettes, offers a strong coffee connection. Rohan Marley introduces each chapter with anecdotes about becoming a coffee farmer, of family meals growing up in Jamaica, and his father, the legendary musician Bob Marley.

For a thin, crunchy snack try Tuscanini Parchment Crackers, paper-thin treats imported from the island of Sardinia off the Italian coast. All three varieties, olive oil, olive oil with rosemary, and olive oil with oregano, are GMO free and a perfect accompaniment to antipasto or cheeses.


 

Sweet Potato Waffles

Courtesy of The Marley Coffee Cookbook. Yield: 4 or 5 waffles.

 

1 & 1/2 large sweet potatoes, peeled and diced

3 eggs

3/4 cup buttermilk

1/4 cup brewed, cooled Marley Mystic Morning Coffee

2 tablespoons melted unsalted butter

2 cups all-purpose flour

3 tablespoons sugar

1 & 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

Maple syrup for serving

 

In a small saucepan of boiling water over medium heat, cook the sweet potatoes for 10 minutes, or until soft. Drain into a colander, transfer to a plate, and mash with a fork.

Preheat a waffle iron to medium-high.

In a large bowl, whisk the eggs, buttermilk, coffee and butter until light and foamy.

With a large spoon, stir in the flour, sugar, baking powder, cinnamon, and vanilla. Continue to stir until the batter is smooth and the dry ingredients are well incorporated into the egg and butter-milk mixture. Fold in the mashed sweet potato and mix well.

Ladle enough batter into the preheated waffle iron to make 1 waffle. Typically, it takes about 3 minutes for a waffle to become crisp and golden. Continue with the remaining batter.

To jazz up plain maple syrup, simmer it over low heat with some chopped pecans and a dash of vanilla until very warm.


 

Roasted Bacon Pecans

Courtesy of Farm Fresh Southern Cooking. Substitute walnut halves for the pecans if desired. The recipe can be easily doubled. Makes 2 cups.

 

2 cups pecan halves

2 tablespoons unsalted butter, melted

6 bacon slices, chopped

2 tablespoons sugar

1/2 teaspoon salt

 

Preheat the oven to 350 degrees F. Spread the pecans in a single layer on a jelly roll pan. Drizzle with the butter. Sprinkle the bacon pieces evenly over the pecans. Bake 25 minutes or until the bacon is done, stirring occasionally.

Meanwhile, in a small bowl, combine the sugar and salt. As soon as the pecans come out of the oven, sprinkle evenly with the sugar mixture. Cool on a wire rack. Serve at room temperature. Store leftovers in the refrigerator and bring to room temperature before serving.


 

"Don't Get Above Your Raisin'" Apple Dressing

Courtesy of Farm Fresh Southern Cooking. Makes 6 - 8 servings.

 

2 tablespoons olive oil

1 & 1/2 cups finely chopped yellow onions

2 garlic cloves, minced

2 Newtown Pippin or Granny Smith apples, peeled, cored, and chopped

1 cup chopped dried apples

1/3 cup golden raisins

1 tablespoon chopped fresh sage

1/2 cup soft breadcrumbs

1 cup apple cider

1/4 teaspoon salt

1/4 teaspoon black pepper

 

Heat the oil in a large skillet over medium heat. Add the onions and garlic. Sauté 5 minutes or until the onions are translucent.

Add the fresh apples and cook 4 minutes longer. Add the dried apples, raisins, sage, and breadcrumbs, stirring to combine. Add the cider and increase the heat to medium-high. Cook 5 minutes, stirring occasionally. Remove from the heat and season with the salt and pepper. Serve hot or warm.

Note: To make soft breadcrumbs, simply put a few slices of bread in a food processor and give it a whirl.


 

Parsnip and Tart Apple Puree

Courtesy of Farm Fresh Southern Cooking. Makes 4 servings.

 

3 cups water

1 & 1/2 pounds parsnips, peeled and chopped

2 tablespoons unsalted butter

1 yellow onion, peeled and chopped

2 Granny Smith apples, peeled, cored, and chopped

1/4 cup sour cream

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon allspice

 

Place the water in a heavy sauce pan over medium-high heat and bring to a boil. Add the parsnips, cover, and cook 15 to 20 minutes or until very tender.

Meanwhile, place the butter in a large skillet over medium heat. As it begins to foam, add the onions and apples. Cook 7 to 9 minutes, stirring constantly until the apples are tender.

Drain the parsnips, reserving 1/4 cup of the cooking liquid. Transfer the parsnips to a food processor and add the apple mixture. Puree until smooth. Add the sour cream, salt, pepper, and allspice. Puree until smooth. Add 1 tablespoon of the reserved cooking liquid at a time until the desired consistency is reached. Transfer to a bowl and serve warm.


 

Creamy Mashed Cauliflower

Courtesy of Farm Fresh Southern Cooking. Makes 8 servings.

 

1 large head cauliflower, cut into florets

2/3 cup chicken or vegetable stock

1 teaspoon dried tarragon

1/2 teaspoon dried chives

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup half-and-half

 

Place the cauliflower and stock in a Dutch oven. Cover and place over high heat. Steam 10 minutes or until the stock has nearly evaporated.

Transfer the cauliflower to a food processor. Add the tarragon, chives, salt, and pepper. With the processor running, add the half-and-half in a steady stream. Puree until smooth. Serve warm.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

Meet Ann