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Yesterday, for our second Thanksgiving in Swaziland, we hosted a Children's Cup get-together. I think there were 24ish of us here... and the food was absolutely amazing. We had everything from two roasted turkeys, mashed potatoes and gravy, dressing, and so many sides and veggies, to desserts, coffee, tea, and wassail. It was a beautiful day and feast spent with loved ones!
If I would have been thinking... and smarter... I would have snapped pics of some of the food. But, in the busyness, I absolutely forgot. Oops. But, I can share recipes of ours, at least! I know that pictures definitely make a blog "pop"... but the recipes will make up for it. I guarantee you they will.
The first recipe has been in my family, the Shaw side, for sooo long. As far back as I can remember, this incredible Frozen Cranberry Salad was always on the menu -- and not just for Thanksgiving. It's that good. We always had it for New Year's Day, Easter, Thanksgiving, and Christmas. It's one of those recipes that reminds me of my beautiful mom... and the foodie that she is. My love of being in the kitchen is because she spent so many hours in the kitchen herself... and this love has been handed down. I am so thankful!
And so, without further adieu, here is the recipe. If you're looking to incorporate cranberries in a beautiful way, this may be it. Note: This recipe is doubled and makes the perfect amount to freeze in a bundt pan. You may divide the recipe in half and freeze in a loaf pan, too.
You'll need:
-2 cans whole cranberry sauce
-1 medium sized can pineapple tidbits or pieces (I used a 420g can here in Swaziland)
-one pint heavy whipping cream
-2 bricks cream cheese
-1 cup plain or greek yogurt
-1/2 cup sugar
-1 cup (I used 100g) walnuts, chopped
Here's how to assemble:
-Whip the heavy cream (also called "dessert cream" here in Africa) until stiff, and set aside.
-Cream bricks of cream cheese until smooth, and add yogurt and sugar.
-Slowly add cranberries, pineapple, and walnuts -- mix until just combined. Do not overmix.
-By hand, fold in whipped cream -- again, do not overmix.
This is best when frozen at least 24 hours ahead of time. Pour the mixture into your bundt or loaf pans. And, hint. The easiest way to pull this off is to line your pan with plastic wrap and leave "tails" on the sides. About thirty minutes before serving, pull from freezer, and allow to sit in a shallow bath of hot water (about one inch or so, enough to loosen) for a few minutes. Line your serving plate with leaf lettuce, and flip over onto the bed of lettuce. Remove the pan and the plastic wrap, and cut with a hot knife. Serve immediately, and freeze your leftovers (if there are any). I guarantee you'll want this for breakfast the next morning. :)
The second recipe? It's a simple link. I was looking for something fun to try this year... and this is a keeper. Carrot Souffle from Emeril. I didn't change or alter anything in this recipe... it was that good. It's fluffy, sweet, and so comforting. And, it's topped with caramelized pecans. Absolutely amazing.
Here's your info for Carrot Souffle. Give it a try. You'll love it. FYI -- three pounds of carrots is approximately four cups -- just in case you make a bunch and lose track like I did. :)