Fab Food Friday Fotos: Tantalizing Thanksgiving Food Extravaganza Special… Holiday Recipes & Scrumptious Food Photos Galore « Frugal Café Blog Zone

Fab Food Friday Fotos: Tantalizing Thanksgiving Food Extravaganza Special… Holiday Recipes & Scrumptious Food Photos Galore

Posted By on November 19, 2010

FOOD. GLORIOUS THANKSGIVING FOOD.

Drum roll, please… presenting Frugal Café’s Thanksgiving Food Photo Extravaganza Special!

An eclectic, savory assortment of Thanksgiving food photos and recipes — some traditional, others quite unconventional.

Warning: Anyone on a diet who views these mouth-watering, scrumptious Thanksgiving food photographs (plus a hefty number of accompanying recipes) does so at his or her own risk. 🙂

It’s a day for remembrance, a day for giving thanks, a day for laughing with and enjoying family and friends… and a day of fab food!

 

Thanksgiving Balsamic Roasted Turkey with Apple Stuffing | Photo credit: Elana Amsterdam, Flickr, Creative Commons, some rights reserved

Recipe for Thanksgiving Balsamic Roasted Turkey with Apple Stuffing provided by Elana Amsterdam on her marvelous website, Elana’s Pantry

Balsamic Roasted Turkey with Apple Stuffing

* 1 turkey (10-15 pounds)
* ½ cup grapeseed oil
* ½ cup balsamic vinegar
* 1 tablespoon celtic sea salt
* 10 apples, cored and sliced in half
* 4 sprigs rosemary

To thaw out a frozen turkey place in refrigerator –this will take about one day for every 5 pounds, a 15 pound bird needs 3 days. Alternatively, thaw the bird in a cold water bath, this requires 30 minutes per pound — 7-1/2 hours for a 15-pound bird. Below are cooking instructions for the thawed turkey.

1. Remove the gizzards (save in refrigerator for gravy)
2. Rinse bird well and pat dry with paper towels; then truss (tie legs together with string)
3. Place turkey breast side up in a roasting pan, then slip rosemary underneath
4. Drizzle bird with grapeseed oil and balsamic vinegar, then sprinkle with salt
5. Wedge apples around roasting pan to prop turkey up evenly –place 2 apple halves in cavity of bird
6. Place roasting pan with turkey, apples, etc. in oven on lowest rack
7. Roast at 325°, 15 minutes per pound; a 15-pound turkey requires 3 hours and 45 minutes
8. If skin begins to brown too soon, cover with foil
9. To check temperature stick a meat thermometer deep into thigh; at 175° it is safely done
10. Remove turkey from oven and allow to sit for 20 to 30 minutes before carving
11. Serve

Serves 12

Take note, because of the balsamic vinegar in this recipe, the turkey skin will be much darker than a bird cooked in the traditional method.

 

Thanksgiving Ginger Pear Tart with Cranberries | Photo credit: Emilie Hardman, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Gourds, Dale County Farmers' Market, Wisconsin | Photo credit: Emily Mills, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Wild Rice Stuffing | Photo credit: Mark Pesce, Flickr, Creative Commons, some rights reserved

Recipe for Wild Rice Stuffing provided by photographer/cook Mark Pesce

Wild Rice Stuffing

Perfect for your Thanksgiving turkey:

Simmer two 100g packages of wild rice for 45 minutes in 1L of water. Drain & set aside to cool.

Fry 2 cups of chopped celery and 1 cup of diced onions in butter until translucent.

Break open 5 pork and fennel sausages, add their meat to the frying pan. Cook until the vegetables are tender, and the pork is no longer pink.

Season with: salt, fresh ground black pepper, sage, and rosemary.

Mix rice with mixture in frying pan. After it has cooled, it can be used to stuff two small turkeys (5-7kg), or one large turkey (>10kg).

Enjoy!

 

Thanksgiving Procuttio and Sweet Potato Dish | Photo credit: Andy Ciordia, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Chocolate Turkey Cupcake, Whole Foods, Union Station, NYC | Photo credit: Rachel Kramer Bussel, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Creamy Brussels Sprouts | Photo credit: City Mama (Stephanie Pomponi Butler), Flickr, Creative Commons, some rights reserved

Recipe posted on City Mama’s website…

If you just make one side dish this year, consider: the Creamy Brussels Sprouts pictured above. Bunny helped me make these this afternoon because we were craving them!

Creamy Brussels Sprouts
From: Better Homes and Gardens magazine, November 2006

For a green bean side dish, substitute 2 pounds of green beans for the Brussels sprouts, and reduce the baking time to 15 to 18 minutes.

* Nonstick cooking spray
* 1 medium onion, quartered and thinly sliced
* 3 cloves garlic, minced
* 3 tablespoons butter
* 2 pounds Brussels sprouts, trimmed and halved, or green beans, trimmed
* 1 teaspoon snipped fresh thyme or 1 /4 teaspoon dried thyme, crushed
* 3/4 cup reduced-sodium chicken broth
* 3/4 cup whipping cream
* 1/4 teaspoon ground nutmeg
* 1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper

1. Preheat oven to 350°F. Lightly coat a 1 1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray.

2. In a 12-inch skillet, cook onion and garlic in butter over medium heat for 3 minutes or until softened.

3. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown.

4. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated.

5. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken.

6. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with remaining cheese.

7. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender.

Makes 8 to 10 servings.

 

Thanksgiving Turkey, Cooked in a Pizza Oven | Photo credit: Anjuli Ayer, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Appetizers, Mushrooms Stuffed with Escargot | Photo credit: Dennis S. Hurd, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Vegetarian Herb Stuffing | Photo credit: ccharmon, Flickr, Creative Commons, some rights reserved

Photographer ccharmon wrote that this Thanksgiving vegetarian herb stuffing was made of sourdough, rye, and wheat bread cubes, vegetable stock, garlic, onions, celery, herbs.

 

Scotch Eggs | Photo credit: Chotda, Flickr, Creative Commons, some rights reserved

Not your typical side dish in America for Thanksgiving — a unique recipe to give a whirl. Scotch eggs are fabulous and could be a hit this holiday season at your family dinner.

Recipe for Scotch eggs provided by Chotda —

A hardboiled egg encased in sausage meat, rolled in breadcrumbs and then fried. Fried. Fried.

Scotch Egg Recipe

* 6 hard-boiled eggs, well chilled (I try to cook them to just past soft boiled stage, then stick them in the coldest part of the fridge to firm up)
* 1 lb good quality sausage meat (I used ground turkey meat, seasoned with sage, white pepper, salt, and a tiny bit of maple syrup)
* 1/2 cup AP flour
* 1-2 eggs, beaten
* 3/4 cup panko-style bread crumbs
* Vegetable oil for frying

Peel eggs; divide sausage into 6 portions.

Roll each egg in flour then press and shape a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten egg and roll in panko.

Heat oil to 350˚F.

Cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around for best results) or until sausage is cooked and browned.

 

Thanksgiving Maple-Glazed Sweet Potatoes | Photo credit: Amy Wagliardo, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Dinner Table | Photo credit: Adam Baker, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Chocolate Covered Cherries Turkey Treats | Photo credit: red clover, Flickr, Creative Commons, some rights reserved

Instructions to make these easy, adorable Chocolate Covered Cherries Turkey Treats provided by red clover —

Why my co-workers love me..

Items needed:

* Vanilla Wafers – base and tail support
* Chocolate Covered Cherries – body
* Candy Corn – feathers and beak
* Jelly Beans – Head
* Mini Choc Chips – eyes
* Chocolate Icing – glue

Use a pastry bag (or a ziplock bag with a corner clipped off) to squeeze a ring of icing on both cookies. Place Chocolate Covered Cherries in center of first cookie, use 4-6 candy corn pieces to cover a third of the outside edge of the other cookie. Attach “tail” to the CC Cherry. Use very very small amounts of icing to secure eyes and beaks. Beaks are made by breaking off the white tips of candy corn pieces.

Optional: Use red Tic-Tacs or other small red candy under the head to look like the waddle. I usually do this, but forgot to pick up the Tic-Tacs while I was at the store.

As each “turkey” is assembled, place it in the freezer on a cookie sheet covered w/ wax paper to allow the icing to firm up and set. You can store them in the ‘fridge or freezer for a few days, provided you wrap each one in plastic. I usually use the colored Saran wrap if I’m taking them to work. If you choose not to individually wrap them, the cookies will get stale but the rest of them will be just as delicious.

Kids LOVE making these.

Craig's Thanksgiving Turkey Burrito | Photo credit: Craigzone, Flickr, Creative Commons, some rights reserved

Recipe for making burritos from leftover turkey provided by photographer Craigzone —

Craig’s Thanksgiving Burrito Recipe:

Take leftover turkey, stuffing, & green beans, heat for 1 minute in microwave oven.

Place one whole wheat tortilla in a pan and add a few cheese slices from the Thanksgiving cheese plate. Top with the microwave heated leftover mixture from above and heat on low heat until cheese melts. Apply a liberal dose of cayenne pepper.

Feel free to substitute or add any ingredients from your stock of leftovers.

 

Thanksgiving Turkey, Lined with Bacon Before Baking | Photo credit: Northcountry Boy, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Green Beans with Pomegranate | Photo credit: Chris Sternal-Johnson, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Dinner | Photo credit: Old Shoe Woman, Flickr, Creative Commons, some rights reserved

 

Grandma's Thanksgiving Chocolate Pie | Photo credit: Paul Moody, Flickr, Creative Commons, some rights reserved

Recipe for Grandma’s Chocolate Pie provided by Paul Moody —

Grandma’s Chocolate Pie

I learned three things from my grandmother – body surfing (not useful in VT), southern iced tea (sweet), and chocolate pie. I make her tea every day (1 gallon if both boys are home). The pies, I make only for Thanksgiving and Christmas. This pie is the second batch this year.

Recipe:
Baked pie crust and cooled.
Mix dry together…
1 cup sugar
4 tablespoons flour
3 tablespoons pure powdered cocoa
1/4 teaspoon salt

Mix together wet:
2 cups milk
2 eggs (scrambled but not cooked)

Pour 1/2 cup of wet into dry and mix to thick paste. When very well mixed, add to rest of wet and mix until very smooth.

Heat the mix slowly (6 of 10 on my stove) while stirring constantly and slowly.

When quite warm, melt into mix 1 stick of salted butter (4oz or 1/4lb). Continue to stir while butter melts and mixture thickens. As the mixture gets pudding thick, pour 1 teaspoon vanilla extract.

Pour mixture while hot into cooled cooked crust – let cool without cover – then cover with foil or paper (plastic will cause condensation) and store in fridge after it cools to room temperature.

I usually make 2 at a time (just double everything) – twice the goodness.

Serve with whipped cream – and enjoy.

Thanks Grandmom

 

Gorgeous Thanksgiving Turkey | Photo credit: Pat Williams, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Dessert, Brown Sugar Betty | Photo credit: Kimberly Jones, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Ham | Photo credit: Sammy Hancock, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Pumpkin Chiffon Pies | Photo credit: Sifu Renka, Flickr, Creative Commons, some rights reserved

 

Roasted Thanksgiving Turkey with Black Truffle Butter and White-Wine Gravy | Photo credit: Chriss Knisley, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Desserts, Lane Cake in Center | Photo credit: George Williams, Flickr, Creative Commons, some rights reserved

Photographer George Williams provided this recipe for Lane Cake, a family favorite —

Lane Cake recipe, Thanksgiving 2009

Recipe out of the Golden Heritage cookbook from Ft. Benning, Georgia.

LANE CAKE

CAKE

3 ½ CUPS FLOUR
PINCH OF SALT
2 tsp. BAKING POWDER
2 CUPS SUGAR, SIFTED
1 CUP BUTTER
1 CUP MILK
1 tsp. VANILLA EXTRACT
6 EGG WHITES, STIFFLY BEATEN

SIFT FLOUR, SALT AND BAKING POWDER SEVERAL TIMES. CREAM SUGAR WITH BUTTER UNTIL FOAMY. ALTERNATELY ADD SMALL AMOUNTS OF FLOUR AND MILK. STIR IN VANILLA AND FOLD IN EGG WHITES.

BAKE IN 3 BUTTERED PAPER-LINED 9” PANS AT 350 for 30-35 min. COOL

FILLING

A DAY OR 2 BEFORE YOU ARE TO MAKE THE CAKE, COVER 1 CUP SEEDLESS RAISINS WITH BOURBON, COVER AND LET SIT.

6 EGG YOLKS, WELL BEATEN
1 CUP SUGAR
½ CUP BUTTER
1 CUP CHOPPED NUTS
1 tsp. VANILLA
1 CUP FLAKED COCONUT

COMBINE EGGS, SUGAR AND BUTTER IN THE TOP OF A DOUBLE BOILER AND COOK, STIRRING CONSTANTLY UNTIL THICKENED. REMOVE FROM HEAT. STIR IN RAISINS WITH BOURBON, NUTS, VANILLA AND COCONUT.

 

Thanksgiving Roasted Squash | Photo credit: hint of plum, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Spiced Pumpkin Chocolate Cake | Photo credit: Emilie Hardman, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Carved Crudite, Harvard Club, NYC | Photo credit: Mark H. Andbiner, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Peanut Butter Pie | Photo credit: Stephanie Keeney, Flickr, Creaitve Commons, some rights reserved

Recipe for Peanut Butter Pie provided by Stephanie Keeney —

Peanut Butter Pie

For the do-over Thanksgiving, I also decided to give peanut butter pie a go. I found two different recipes and incorporated parts of each to make this. it was absolutely delicious, and everyone loved it. I’ll be sure to make this a regular holiday dessert!

Stephy’s Peanut Butter pie {take one}

* 1 pre-made graham cracker pie crust
* 3/4 cup creamy peanut butter
* 3 ounces of cream cheese
* 1 1/4 cups confectioners’ sugar
* 2 8-oz containers cool whip, thawed
* 1 3.9-oz package instant chocolate pudding
* 2 cups cold milk

• With an electric mixer, beat peanut butter, cream cheese, and confectioner’s sugar until well blended
• Add 1 container of cool whip to peanut butter mixture and beat until smooth and creamy
• Spoon peanut butter mixture into pie crust
• Mix chocolate pudding and milk until smooth, about 2 minutes
• Pour chocolate pudding on top of peanut butter mixture
• Let set in fridge for about 2 hours then take out and put the remaining cool whip on top
• Return to fridge for another hour or so

I garnished with piped cool whip, caramel & fudge toppings, and crushed Reeses.

 

Thanksgiving Wontons | Photo credit: camknows, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Antipasto | Photo credit: victoriafee, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Cranberry Relish | Photo credit: Thomas Cizauskas, Flickr, Creative Commons, some rights reserved

Thanksgiving Cranberry Relish recipe provided by Thomas Cizauskas —

Cranberry Relish: My mother’s recipe.

* Cranberries (12 ounces)
* 1 large orange including the peel)
* 1 large apple cored and peeled)
* 1/8 cup orange juice
* My “secret” sauce addition: 2 tbls Grand Marnier (or other orange liqueur)
* 1/4 cup sugar

Chop all ingredients in a food processor, but don’t over-pulse. Cover and let sit a few hours or overnight in the refrigerator.

 

Thanksgiving/Autumn Decor, Pennsylvania Produce Stand | Photo credit: melingo wagamama, Flickr, Creative Commons, some rights reserved

 

Cooking Thanksgiving Mushroomy Stuffing | Photo credit: moonlightbulb, Flickr, Creative Commons, some rights reserved

 

Recipe for Thanksgiving Mushroomy Stuffing provided by moonlightbulb —

Our stuffing: Sauté bell peppers, onions, and if you like mushrooms, tons of mushrooms together.

While they’re softening, sauté orzo in canola oil unitl it starts to brown.

Once that happens, toss in the pepper mix with the orzo and cover it with water. Bring it to a boil, then bring down to simmer until all the water is gone; test it, and add more water if needed to soften the orzo.

The next five photos were taken last Thanksgiving at the South of the Alps dining facility in Italy — God bless our troops! Here’s the Thanksgiving meal that was served to our courageous military and their families. This description of the event and meal was provided by the photographer:

U.S. Army Soldiers, Civilians, Families, retirees and their guests enjoy are festive Thanksgiving meal at the award-winning “South of the Alps” Dining Facility on Caserma Ederle, Vicenza, Italy.

Soldiers from the 173rd ABCT, U.S. Army Africa (SETAF), Garrison Vicenza, and several other units stationed in Italy enjoyed a taste of home with a full spread of turkey, ham, and roast beef with all the fixings.

2009 Thanksgiving Meal at the South of the Alps Dining Facility, Caserma Ederle, Vicenza, Italy - United States Army Africa (SETAF) | Photo credit: Edward N. Johnson, US Army Africa, Flickr, Creative Commons, some rights reserved

 

2009 Thanksgiving Meal at the South of the Alps Dining Facility, Caserma Ederle, Vicenza, Italy - United States Army Africa (SETAF) | Photo credit: Edward N. Johnson, US Army Africa, Flickr, Creative Commons, some rights reserved

 

2009 Thanksgiving Meal at the South of the Alps Dining Facility, Caserma Ederle, Vicenza, Italy - United States Army Africa (SETAF) | Photo credit: Edward N. Johnson, US Army Africa, Flickr, Creative Commons, some rights reserved

 

2009 Thanksgiving Meal at the South of the Alps Dining Facility, Caserma Ederle, Vicenza, Italy - United States Army Africa (SETAF) | Photo credit: Edward N. Johnson, US Army Africa, Flickr, Creative Commons, some rights reserved

 

2009 Thanksgiving Meal at the South of the Alps Dining Facility, Caserma Ederle, Vicenza, Italy - United States Army Africa (SETAF) | Photo credit: Edward N. Johnson, US Army Africa, Flickr, Creative Commons, some rights reserved

 

Salad of Pumpkin and Chestnuts with Soy Cheese | Photo credit: Harald Walker, Flickr, Creative Commons, some rights reserved

While not cited by the photographer specifically for serving at Thanksgiving, I thought this healthy, colorful pumpkin salad would be a yummy, unique vegan side dish for a Thanksgiving brunch or dinner.

Recipe link provided by photographer Harald Walkerclick here to go to the Vegalicious website.

 

Thanksgiving Roasted Vegetables: Squash, Asparagus, Mushrooms, Carrots, Onions, and Garlic | Photo credit: Keith Survell, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Cioppolini Onions with Balsamic Glaze | Photo credit: thedabble, Flickr, Creative Commons, some rights reserved

 

Katie's Thanksgiving Pumpkin Pie | Photo credit: Kerry J, Flickr, Creative Commons, some rights reserved

 

Thanksgiving Hors D'Oeuvres | Photo credit: Logan Ingalls, Flickr, Creative Commons, some rights reserved

Description of the Thanksgiving Hors D’Oeuvres provided by photographer Logan Ingalls —

For Thanksgiving, we made this huge veggie platter. In the center is a turkey made out of a pear and mushroom-and-raisin eyes and a red pepper wattle. From left to right, the platter had: smoked cheddar, grape tomatoes, fennel, carrot, marinated mushrooms, hot pepper artichoke hearts, more carrots, turnips, red peppers, and herbed cheddar. Not pictured are the (home-made) creamy spinach dip and (also home-made and amazingly good) onion hummus.

 

Pumpkin Pie Pudding with Bourbon Whipped Cream | Photo credit: thedabble, Flickr, Creative Commons, some rights reserved

Recipe link provided by photographer thedabbleclick here for Pumpkin Pie Pudding with Bourbon Whipped Cream recipe.

 

When available, recipes will accompany the “Fab Food Friday Fotos,” with a guarantee that at least one recipe — most preferably a frugal recipe — will always be included.

Click here for the 2011 Thanksgiving collection… Bountiful Thanksgiving Food Special… Food Photos & Frugal Holiday Recipes Edition of Turkey, Taters, Gravy, & All the Fixin’s, on the Cheap

Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.

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Previous Fab Food Friday Fotos posts:

Steak & Ale Pie, Thai Green Curry, Chocolate Chip Cookies, French Toast, Tortellini Casserole, Penguin Pancakes, Fish Chowder, Recipes, & More

Shrimp Cocktail, Easy Ratatouille, Key Lime Pie Ice Cream Cone, Roast Beef, Banana Boat Army, Polenta & Eggplant Napoleons, BBQ Pork Ribs, Recipes, & More

Gorgeous but Thrifty Casseroles, Cheeseburger, Lamb Meatballs with Quail Eggs, Tropical Tri-Color Cake, Chicken Divan, & More

Halloween Edition Encore… More Awesome Photos of Spooky Goodies, Ghoulish Meals, & Halloween Recipes

Spooky Halloween Food Edition with Frugal Recipes

Asian Meats, “Happy” Bread, Tempeh Pizza with Artichoke Hearts, Beef & Red Wine Casserole, Chili Peppers, Teddy Bear Tea Party Cake, Makaronilaatikko, and More

Chinese Pig Dumplings, Hot Pastrami, Chicken Pot Pie, Pepperoni Pizza Soup, Tiger Bento Box, Spaghetti with Mushrooms, & More

Watermelon-Infused Vodka Balls, Chocolates, Peppercorn Beef Filet Steak, Cauliflower Cheese Soup, & More

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About the author

I'm a conservative frugalist. My priorities: Watchdogging the government, making sure our tax dollars are spent wisely, living within our budgets (at home and in Washington, DC), and adhering to our Constitution and the conservative principles upon which it was developed by our founding fathers. Also, loving God, my family, and my country. Be wise, be frugal. God bless America!      

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4 Responses to “Fab Food Friday Fotos: Tantalizing Thanksgiving Food Extravaganza Special… Holiday Recipes & Scrumptious Food Photos Galore”

  1. […] Holiday Recipes : Fab Food Friday Fotos: Tantalizing Thanksgiving Food Extravaganza Special… Holiday Recipes & S… […]

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  3. anglia says:

    very nice item innovative idea cooking.

  4. Cindy says:

    Oh my these are gorgeous!!!!!!!!!
    Hungry just lookin at them!