Compiled by staff, with recipes from Suzanne Corbett, Food / Travel Editor
November is fast approaching and that means there are only three weeks left until Thanksgiving – November 25, 2021.
Most of the traditions in our country say that we have the exact same food every year. – because that’s what we always do. Sometimes it’s because we like the individual dishes and sometimes because we don’t want to upset the ritual and leave out Aunt Martha’s special house dressing.
Our Food Editor, Suzanne Corbett recently gave a cooking demo with Thanksgiving recipes that she shares with us. Corbett has a suggestion: try something new. It’s like making new friends, but keep the old one, it’s possible to have the same menu with new additions, or even just change something you normally serve. She suggested that if you still have a pot of green beans, you can try substituting another green vegetable, like the blue broccoli recipe listed in the recipe box.
She also suggests taking the old, tried-and-true dishes like cranberries and improving your game by trying something new like her Red Wine Cranberries featured below.
Everyone loves the smell of turkey mixed with the smell of dressing and bread. It is the aromas that make traditions so special. Suzanne Corbett suggests adding Parker House Rolls to your bread basket this year.
The Parker House Scrolls made their debut in what is now the Omni Hotel in Boston, Massachusetts, but by the 1870s it was known as Parker House. Founded by Harvey D. Parker in 1855, this hotel was known for creating Parker House buns and Boston Cream Pie.
Legend has it that their German pastry chef lost his temper while making bread dough and threw the unfinished dough rolls into the oven. When he checked, he found the leavened dough looked like a dented wallet. It was perfectly light and puffy on the inside while being crispy and buttery on the outside. Parker House Buns never fail to impress as the perfect comfort food.
With the temperature changes and a new Cardinals manager, now is a good time to move on to the next season, which is Thanksgiving. Of course, once we head into Thanksgiving, it turns into Hanukkah and Christmas. To start shopping for freebies, please visit our STORE for all Fanatics Cardinals and Blues items as well as FOCO (Forever Collectibles) for special Cardinals and Blues items. When you buy from our links, you are supporting STLSportsPage.com – but you get the same items you get wherever sports equipment is sold – including team stores.
Roasted Butternut Squash with Brown Butter Thyme Sauce
1 large butternut squash (about 21⁄2 – 3 pounds)
6 tablespoons of butter
1⁄2 cup toasted hazelnuts, coarsely chopped
2 teaspoons of balsamic vinegar
1 teaspoon of fresh thyme leaves, chopped
salt and pepper to taste
Preheat the oven to 425 degrees and set the rack to the lowest position. Using a peeler or a knife, peel the butternut squash. Peel and remove the stem and tip of the squash, then cut it in half lengthwise, remove the seeds, and cut each half into 3⁄4 inch thick half moons.
Place the sliced squash in a bowl, toss with 2 tablespoons of melted butter, a big pinch of salt and a pinch of pepper. Spread in an even layer on a rimmed baking sheet and place on the lowest rack of the oven. Roast for about 30 minutes, or until the side of the squash touching the baking sheet in the back of the oven begins to turn golden. Rotate the pan and cook for another 8 to 10 minutes, until the squash is tender and lightly browned. For even color, turn the squash halfway through cooking.
While the squash roasts, add the remaining butter to a skillet or saucepan. Add the chopped hazelnuts and place over medium-low heat. Cook, stirring or stirring the pan frequently, until the butter begins to turn golden. Remove the pan from the heat, stir in the balsamic vinegar, thyme, salt and pepper to taste. Transfer the roasted squash to a bowl or plate and pour the hazelnut butter sauce on top. Use immediately. For 4-6 people
2 pounds of fresh broccoli, cut into bite-size pieces
1/4 cup butter
2 tablespoons of flour
4 ounces of cream cheese
3/4 cup blue cheese
2 cups sour cream
1/3 cracker crumbs, crushed
Steam the broccoli in a steamer basket or saucepan for about 8 minutes until tender but crisp. Or microwave on high power for 2-3 minutes. Melt the butter in a saucepan and whisk in the flour and cook until smooth, about 1 minute. Add cream cheese, blue cheese, add sour cream. Season to taste with salt and pepper. Place the broccoli in a buttered casserole dish, pour the sauce over it and sprinkle with cracker crumbs. Bake at 350 for 30 minutes. For 6 persons
Cranberries in red wine
12 oz bag of fresh cranberries
1 cup of red wine
1 1/2 cup sugar
zest of 1 orange, finely chopped
1 cinnamon stick
Combine all of the above ingredients in a saucepan and cook until thickened and berries burst. Takes about 25 to 30 minutes. Remove from heat and refrigerate. Makes 6-8 servings.
Parker Pumpkin Bisque with Homemade Buns
¼ cup butter
1 cup finely chopped onion
½ cup finely chopped carrots
5 cups of chicken broth
1 ½ cup pumpkin puree (canned or fresh)
1 tablespoon of fresh thyme leaves or 1 teaspoon of dried thyme leaves
pinch of allspice
kosher salt and black pepper to taste
1 half and half cup
sour cream and chopped chives for garnish
Melt butter in a 2 ½ quart saucepan over medium heat. Add the onion and carrots; carrots; sauté until tender. Add the chicken broth and simmer for 15 minutes. Stir in the pumpkin, thyme leaves, allspice, salt and pepper. Simmer for ten minutes. Stir in half and half and adjust to taste with salt and pepper. Reheat and serve topped with sour cream and chives. Makes 6-8 servings
Parker Homemade Buns
4 to 5 cups of bread flour
2 packets of dry yeast
1/2 teaspoon of salt
1 cup of milk, warmed to 125 degrees
1/2 cup of sugar
Combine 2 cups of flour, baking powder and salt in a large mixing bowl. Stir in the milk, sugar and eggs. Mix enough flour to make a stiff dough. Knead on a lightly floured surface until smooth. Cover the dough with a cloth. Let the dough rise until it doubles. Cut out the dough and pat the dough about 1/4 inch thick. Cut into circles, brush with melted butter; fold over to form a half-moon shape. Place on a greased baking sheet and bake at 400 degrees for 11 to 15 minutes.
Makes about 1 ½ to 2 dozen rolls.
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