It's Not Thanksgiving...but it is a delicious dinner. On a Thursday. In November.
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For the main course, we're having quiche. What's less like Thanksgiving than quiche?
Bacon Water Chestnut Rolls
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Ingredients
- 1 (8 ounce) can water chestnuts
- 1/2 pound sliced bacon, cut in thirds
- 1/4 cup mayonnaise
- 1/2 cup packed light brown sugar
- 1/4 cup tomato-based chili sauce
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
- Bake in the preheated oven for 40 minutes, turning once, until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
Quiche
Martha's Pie Dough (Pate Brisee)
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Step 1: make some pie dough
From Martha.
Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Spinach Quiche
![]() Modified from smitten kitchen who adapted it from Adapted from Bon Appetit, October 1991 1 4-ounce package cream cheese, room temperature 1/2 cup heavy whipping cream 3 eggs 1 16-ounce package frozen chopped spinach, thawed and drained 1/2 cup grated cheddar cheese mix 1/2 cup asiago 1/4 cup grated Parmesan 1/4 cup of chives 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in whipping cream and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving. |
Pioneer Woman Quiche
![]() It's hearty -- just like you need on a farm!
Adapted From Pioneer Woman
Ingredients
In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan. Melt butter in the same skillet. Add onions and cook for a few minutes. Add artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes. Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.) With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add chives. Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly. Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges. |
Chocolate Indulgence
![Picture](/uploads/3/9/1/6/3916068/5606743.jpg)
Ingredients:
6 oz. bittersweet baking chocolate
3/4 cup (1 and 1/2 sticks) butter
4 eggs
1 cup sugar
1/2 cup flour
Instructions:
Melt the chocolate and butter in a small heatproof bowl set over a saucepan of about 1 1/2 inches of barely simmering water, whisking until smooth. Remove the bowl from the heat and let cool to room temperature.
Beat eggs and sugar in a large bowl with an electric mixer on medium speed until thickened and lightened in color. Add chocolate mixture; stir with wire whisk until well-blended. Sprinkle with flour; stir gently until well-blended.
Pour into a greased and floured 9-inch round cake pan.** Bake at 350 degrees for 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack. Makes 10 servings.
**so the recipe originally said to use a 9 1/2-inch springform pan...but when i tried that, the batter was leaking out of it. so i dumped it into a 9x9 square pan (cuz it was the first clean pan i could put my hands on), which worked fine but took closer to 50 minutes to bake. i have therefore decided that a non-springform round cake pan is the answer.
6 oz. bittersweet baking chocolate
3/4 cup (1 and 1/2 sticks) butter
4 eggs
1 cup sugar
1/2 cup flour
Instructions:
Melt the chocolate and butter in a small heatproof bowl set over a saucepan of about 1 1/2 inches of barely simmering water, whisking until smooth. Remove the bowl from the heat and let cool to room temperature.
Beat eggs and sugar in a large bowl with an electric mixer on medium speed until thickened and lightened in color. Add chocolate mixture; stir with wire whisk until well-blended. Sprinkle with flour; stir gently until well-blended.
Pour into a greased and floured 9-inch round cake pan.** Bake at 350 degrees for 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack. Makes 10 servings.
**so the recipe originally said to use a 9 1/2-inch springform pan...but when i tried that, the batter was leaking out of it. so i dumped it into a 9x9 square pan (cuz it was the first clean pan i could put my hands on), which worked fine but took closer to 50 minutes to bake. i have therefore decided that a non-springform round cake pan is the answer.
Super Delicious, Light n Fluffy, Nutella Buttercream Frosting
![Picture](/uploads/3/9/1/6/3916068/6648577.jpg)
adapted from paris pastry (http://parispastry.blogspot.com/)
Ingredients:
1 cup powdered sugar
1 cup Nutella
5 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream (i used skim milk)
Instructions
Mix the powdered sugar, Nutella, butter, vanilla, and salt on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Frost away.
Pear and Sparkling Cider Cocktails
Ingredients
2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek
1 Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges
2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek
1 Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges