The Drink:
Moscow Mule
(Buy my favorite copper mugs here)
The Appetizer:
Brie en Croute with apricot and strawberry jam
The Main:
Ina's Herb-Roasted Turkey Breast
(No dark meat here)
Homemade Cranberry Sauce:
And sides:
The showstopper: Kosher by design Entertains:
Graham Cracker Crusted Squash Pie*
(This is the tastiest side dish I have ever eaten-it's a must try)
Smitten Kitchen's Green Bean Casserole with Crispy Onions:
The Pioneer Woman's Thanksgiving Stuffing:
and the icing on the cake:
Salted Caramel Apple Pie Bars:
PC: Mug: Black Dog Design Blog, Brie: Simply Recipes, Turkey: Food Network, Cranberry sauce: Pioneer Woman, Butternut Squash: Melodrama, Green Beans: Smitten Kitchen, and Stuffing: Pioneer Woman, bars: Sally's Baking Addiction
*Butternut Squash recipe after the break:
Graham Cracker-Crusted Squash Pie:
-Kosher by design Entertains
Yield: 8-10 servings
Ingredients:
1 1/2 cups graham cracker crumbs
3/4 cup margarine, melted
1 (12-ounce) box pureed butternut squash, defrosted
4 large eggs
3/4 cup soy milk
1/2 cup firmly packed dark brown sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp fine sea salt
Topping:
1/2 cup all-purpose flour
1/2 cup dark brown sugar
1 tsp ground cinnamon
4 tbsp chilled margarine, cut into small chunks
Directions:
1. Preheat the oven to 350 degrees
2. Combine graham cracker crumbs, and melted margarine in a small bowl. Press into the bottom and slightly up the sides of a 9" springform pan.
3. In a bowl of a mixer, combine squash, eggs, soy milk, brown sugar, flour, cinnamon, and salt. Beat at a medium speed until all combined.
4.Pour into the prepared crust
5. Bake for 35 minutes
6. Prepare the topping: In a small bowl, mix the flour, brown sugar, and cinnamon with a fork. Sprinkle in the chunks of margarine and use your fingers to knead the mixture together to make coarse crumbs.
7. Sprinkle the topping over the squash. Return to the oven, uncovered for another 25 minutes.
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