|My 88 year Grandmother is quite the joker!|
|She has a nice collection of mask that she brought out after dinner!|
|I don't cook a lot of meat and I have never cooked a whole turkey but my Grandma talked me through each step. It was a pretty wonderful experience having her do that.|
After we got back from our CA turkey Thanksgiving celebration, we had a great time at Jake's parents house with a vegetarian feast!
|The spread included pumpkin cinnamon rolls, various casseroles and bread puddings, and a bunch of other yummy stuff!|
Since this was a Thanksgiving brunch I decided to bring a sweet salad. I found this recipe from Giada De Laurentiis and thought it would be the perfect fit for our meal. Ever since I first tried panetone in Italy it has been one of my favorite holiday treats to buy. This recipe uses panetone to make croutons for a salad topper and the roasted fruit is delish as well! Take my word for it, you should really make this salad for the holidays!
Arugula and Roasted Fruit Salad with Panettone Croutons
- 3 cups 1-inch cubes panettone (about 6 ounces)
- 1 cup fresh cranberries (thawed if frozen)
- 1 cup red seedless grapes
- 2 Bartlett pears, cut into 8ths and cored
- 2 plums, cut into 8ths and pitted (I couldn't find plums in Utah so I just omitted them!)
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
- 1 tablespoon sugar
- 1/4 cup orange blossom honey
- 1/4 cup canola oil
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 ounces arugula greens
Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.
After the Thanksgiving rush we got to celebrate one more delicious meal at my mom and dad's place.
|This meal included organic turkey, stuffing with chestnuts, stuffed squash with forbidden rice, sweet potatoes, and green beans.|
|Followed by an amazing homemade pumpkin cheesecake and cookies.|