Thanksgiving Day Favorites
Thanksgiving is one of my favorite holidays.
I love food, cooking, and especially eating! Most of all I love enjoying it with family & friends.
I wanted to share a few of my favorite recipes with you! Check them out below!
Rum Cider Fizz
2 ounces Apple Cider
1 1/2 ounces Spiced Rum (I like George Ocean Rum)
3/4 ounce lemon juice
1/2 ounce brown sugar cinnamon syrup
1 tsp Cinnamon
1 tbsp Brown Sugar
Mix cinnamon & brown sugar together on a small plate. Use a lemon wedge to wet the edge of your glass and then dip it into the mixture to line the rim. Fill with fresh ice and set aside.
Combine the remaining ingredients in a cocktail shaker, shake vigorously and strain into the prepared glass. Garnish with cinnamon stick and star of anise.
Brown Sugar Cinnamon Syrup
1 cup water
1 1/2 cups brown sugar
3-4 cinnamon sticks
In a small saucepan bring water to a boil. Stir in brown sugar until combined and add cinnamon sticks. Lower heat to a simmer for as long as you’d like. I probably let mine simmer for about 10-20 minutes. Remove from heat and let cool. Store in an air-tight container (like a mason jar) for up to 2 months.
Rum Cider Fizz @tipsyintucson
This casserole by Tiegan Gerard of Half Baked Harvest is hands down the BEST sweet potato casserole I have ever had and probably the only one you’ll get me to eat. If you don’t like sweet potato casserole give this one a go, I speak from experience.
Bourbon Sweet Potato Casserole with Sweet ‘n Savory Bacon Pecans
4 medium sweet potatoes
3/4 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 cup whole milk
4 tablespoons salted butter, melted
2 large eggs, beaten
2 tablespoons bourbon (optional)
Sweet ‘n Savory Bacon Pecans
4 slices thick-cut bacon, chopped
3/4 cup brown sugar
1/3 cup all-purpose flour
1 1/2 cups raw pecans roughly chopped
6 tablespoons salted butter melted
1/2-1 teaspoon cayenne pepper using more or less to taste
2 tablespoons fresh chopped sage
1-2 teaspoons fresh chopped rosemary (optional)
Instructions
1. Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow them to cool.
2. Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon.
3. Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.
4. Spoon the sweet potato mixture into a 9x13-inch baking dish. Sprinkle the pecans evenly over the top.
5. Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.
Notes
To Make Ahead: Prepare the casserole through step 4. Cover and store the assembled casserole in the fridge for up to 2 days. To bake, remove the casserole from the fridge while the oven preheats, then bake as directed.
To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
