Unique Thanksgiving Recipes

It may now be obvious that I have an affinity for colonial architecture and historical everything, but I also really like doing things differently than everyone else. While I love all of the popular Thanksgiving food (minus turkey–I dislike turkey), I knew that, once we moved into this house and had a dining room for the first time, I’d be hosting and I wanted to not repeat the kind of presentation I’d been experiencing as a guest for Thanksgiving because it just wasn’t my style. And, speaking of style, check this post for my favorite tablescaping ideas. 

When we visited Colonial Williamsburg with our children I fell in love with the place all over again and paid special attention to all of the details. The food was incredible, and I remembered that when it was my turn to host a holiday for the first time ever. One of my favorites is the recipe for Thomas Jefferson’s Peas, which I found online. It is extremely easy to make, versatile, and a nice twist on a fresh, green side dish. My dad requests these every year and I happily oblige.

“Thomas Jefferson grew at least 15 cultivars on his Monticello estate. At Jefferson’s prodding, George Washington planted peas at Mount Vernon and developed such a taste for them that one Tory assassination plot involved poisoning his new favorite food.”- from The Highlands Current, who also posted this iteration of the recipe.

¼ cup heavy cream

½ teaspoon apple cider vinegar

¼ teaspoon honey

2 cups fresh, shelled peas OR thawed and drained frozen peas.

2 hard-boiled eggs, quartered

½ honeycrisp apple, chopped into small chunks

Fresh lettuce of your choice, for garnish

Freshly chopped flat leaf parsley and dill, to taste

About an hour before assembling the salad, combine the cream, vinegar, honey and a couple pinches of salt in a small lidded jar and shake for about a minute. Let stand at room temperature.

Gently mix the apple, peas, about 2 tbs each of parsley and dill. Then, add the dressing and fold it in. Pour into a serving bowl and gently line the top edges with the lettuce of your choice and place the quarters of egg around the perimeter, sprinkle with salt.

*I modified the recipe to include the apple, egg, lettuce and herbs because it it tastes best to us this way and is similar to how I had it in Williamsburg. I have also read that a close approximation to the original early recipe is to use Ranch dressing, which I have not used in this recipe because I do not keep it on hand. 

Sweet Potato Stuffed Oranges

I LOVE sweet potatoes, but loathe sticky marshmallow-topped recipe I have had in so many homes. I wanted to offer something great, but unique. To say these are a labor of love is an understatement. I once made 25 of them to take to my parents’ house when they were hosting Thanksgiving before I even had my own dining room. What’s crazier is that I had a toddler and a newborn at the time. The crowd size is smaller now, and I don’t make them every year, but they are well-loved and worth the effort. I wish I had a photo to share–they are beautiful and a feast for the senses.

Orange-Stuffed Sweet Potatoes, makes 6 servings

• 6 medium oranges
• 3 cups cooked, mashed sweet potatoes
• 1/2 cup white sugar
• 1 cup unsalted butter, softened 
• ¼ cup orange juice
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon grated orange zest
• 1 cup brown sugar
• 1 cup chopped pecans
• ½ teaspoon all-purpose flour
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut 1/2 inch off one end of each orange and spoon out flesh. Place orange shells into a deep casserole dish.
• Mix sweet potatoes, white sugar, 1/2 cup softened butter, orange juice, eggs, vanilla, and orange zest in a large bowl with an electric mixer until smooth. Spoon into orange shells.
• Combine remaining 1/2 cup butter, brown sugar, pecans, and flour in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and butter melts, 3 to 4 minutes; spoon mixture over oranges. Add 1/2 inch water around orange shells in the casserole dish.
• Bake in the preheated oven for 30 minutes.

Baked Brie

My husband and I love baked brie. I make this rather frequently and am often asked to bring it to friends’ houses when we are invited. The topping options are only limited to your imagination. 

1 puff pastry sheet, thawed

1 wheel of brie

Butcher’s twine

Jam, preserves, marmalade, caramelized onions, or whatever topping you prefer

Crackers, vegetable chips, grapes

On a parchment-lined baking sheet, lay out the twine in an x and cross-shaped pattern with enough length on each side to have several inches longer than the sides of the puff pastry.

Place the wheel of brie on top of the puff pastry in the center.

Spread whatever topping you choose on top of the wheel of brie. I most frequently will do raspberry or fig jam, but have also used caramelized onions or marmalade. Carefully flip the brie over jam side down in center of the puff pastry. 

Fold the corners of the dough into the center of the brie as neatly and evenly as possible, saving one piece of dough large enough to shape into a stem and flip over. Tie the twine semi-tightly into the center and trim off any excess ends. 

Brush the dough with egg wash, twist the extra piece of dough into a stem shape and bake according to directions. 

Check on the “stem” and carefully remove when it is done, allowing the rest to finish baking until it is golden brown.

Remove from the oven and let cool for 10 minutes. Carefully cut and peel away the twine, then place the “pumpkin” on a serving tray and surround with crackers and grapes.

Another appetizer I make is the cornucopia featured on the top of this page. It is the easiest thing ever. I make it out of crescent roll dough that I shape and bake and then “fill” with fruit and fill in the gaps with leaves or herbs. It makes a festive, themed presentation that I love.