Monthly Archives: November 2014

Last Updated on November 24, 2014

Thanksgiving is a time of reflection and celebration when families gather around their tables to reconnect and share a bounty of delicious family favorites. Granite Transformations offers you a few traditional Thanksgiving recipes with a modern twist to add something special to your holiday feast.

Caramel Apple Pie

Laced with homemade caramel sauce, this apple pie makes the perfect finale for an autumn meal. (When preparing sauce, stir only during the first 2 to 3 minutes of cooking, as instructed below.)

Ingredients:
• 2 rolled-out rounds of pie crust for deep dish pie
• 1 egg white (beaten) with 1 tsp. water and 2 tsp. granulated sugar.

For the Apples:
• 4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
• 1/2 cup firmly packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. finely grated nutmeg
• 1 tbs. fresh lemon juice
• 3 tbs. cornstarch

For the Caramel:
• 1 1/2 cups firmly packed light brown sugar
• 1/3 cup light corn syrup
• 6 tbs. (3/4 stick) unsalted butter, cut into 6 pieces
• 1/2 tsp. kosher salt
• 1/2 cup heavy cream

Directions:
Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.

To prepare the apples: In a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook, stirring occasionally, until apples are just tender (after about 20 minutes). Uncover and let cool to room temperature. Stir in the cornstarch.

To prepare the caramel: In a heavy 4-quart saucepan (over medium heat), combine the brown sugar, corn syrup, butter and salt. Cook until the mixture is bubbling vigorously (after about 9 minutes), stirring only during the first 2 to 3 minutes of cooking. Off the heat, carefully stir in 1/4 cup of the cream, and then stir in the remaining 1/4 cup cream. Let cool until just warm. Preheat in oven to 400 degrees F.

Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and gently arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on a baking sheet. Bake until the crust is golden brown (for about 1 hour).

Source: Williams-Sonoma

Double Cranberry Apple Sauce

Ingredients:
• 6 large Granny Smith apples, peeled and diced
• 1 (12 ounce) package of fresh cranberries
• 1 small lemon, sliced and seeded
• 1 cup granulated sugar
• 1/2 cup water
• 3/4 cup sweetened dried cranberries

Preparation:
Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.

Reduce heat; simmer, stirring often (about 15 minutes or until cranberries pop and mixture starts to thicken). Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.

Note: Mixture can be stored in the refrigerator for up to 2 weeks.

Yield: Makes about 5 cups.

Source: Southern Living, My Recipes

Sweet Potato-Carrot Casserole 

Cooked carrots add smooth texture and extra flavor to this comfort food favorite. Serve this classic holiday casserole at any time of the year and expect rave reviews. Top with marshmallows and spicy-sweet pecans.

Yield: Makes 8 to 10 servings

Hands On: 40 minutes

Total: 3 Hours, 40 minutes

Ingredients:
• 6 large sweet potatoes (about 5 lb.)
• 1 1/2 pounds carrots, sliced
• 1/4 cup butter
• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups miniature marshmallows
• 1 cup spicy-sweet pecans

Preparation:
1. Preheat oven to 400 degrees. Bake sweet potatoes on an aluminum foil-lined 15 x 10-inch jelly-roll pan for 1 hour (or until tender). Reduce oven temperature to 350 degrees. Cool potatoes for 30 minutes.
2. Meanwhile, cook carrots in boiling water and cover for 20 to 25 minutes (or until very tender); drain.
3. Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.
4. Peel and cube sweet potatoes. Process (in batches) in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13 x 9-inch baking dish.
5. Bake at 350 degrees for 30 minutes (or until thoroughly heated). Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes (or until marshmallows are golden brown). Remove from oven, and sprinkle with spicy-sweet pecans.

Note: To make beforehand, prepare recipe as directed through Step 4; cover and chill up to 24 hours. Remove from refrigerator, and let stand 30 minutes. Proceed with recipe as directed in Step 5.

Source: Southern Living, My Recipes

Granite Transformations would like to wish you a bountiful Thanksgiving, filled with the joy of family and friends!