I hope everyone had a wonderful Thanksgiving! Sorry for the lack of posts recently – the past few weeks have been really hectic!
The boyfriend and I were with my aunt, cousin, her husband, and their five-year-old twins for the holiday. Along with some extended family, there were 15 of us at Thanksgiving dinner! We drove down to Orange County last Wednesday afternoon and just got back Sunday night after a great day at Disneyland!
Unfortunately, I totally neglected taking pictures of all the food. But I managed to snap this one – the remnants of the cranberry apple baked brie appetizer I made – it was a hit!
Cranberry Apple Baked Brie
All I did was unroll a sheet of puff pastry, spread on Trader Joe’s cranberry apple butter, put a wedged of brie in the middle of the puffed pastry, and wrap it all up. I whisked an egg and brushed a thin layer on top of the pastry, and baked at 400 degrees for about 30 minutes until it was golden brown. Here’s a picture of what it actually looked like (from Iowa Girl Eats) since I couldn’t get my camera out fast enough – this dish was devoured!
This was a successful appetizer. It was gone in no time! And you can totally use any type of jam/spread you want for the flavor. I got the idea here, which used pumpkin butter. But the cranberry apple butter was an amaaaaazing complement to the cheese.
I also contributed the mashed potatoes. Unfortunately this is the only picture I got of them, haha – but that’s what 10 pounds of potatoes looks like!
You can obviously cut down the portions on this, but these are the amounts I used to feed 15 people (and we had plenty left over).
Roasted Garlic Mashed Potatoes
– 10 lbs potatoes, peeled and coarsely chopped
– 2 sticks of butter, at room temperature
– 24 ounces sour cream, at room temperature
– 1/4 cup milk, at room temperature
– 2 heads garlic
– salt and pepper
– To roast the garlic, cut off the tip of each head, drizzle with olive oil, and lightly salt and pepper. Wrap in tin foil and bake at 400 degrees for 30-35 minutes.
– Cook the potatoes in salted water until fork tender, about 15-30 minutes depending on how full your pot is. I actually separated the potatoes into 2 pots so they would cook faster. Drain and return to pot.
– Add garlic, butter, and sour cream. To add the roasted garlic, hold by the stem of the garlic head and just squeeze the cloves out. They should slide out pretty easily.
– Mash everything together with a masher (I made the boyfriend do this part).
– Add in milk in small amounts at a time, until you’ve reached your desired consistency.
– Add salt and pepper.
I’m so sorry I don’t have a picture of the finished product! But these potatoes tasted amazing. There was just the right amount of garlic, and the sour cream makes them so creamy.
We spent the day at Disneyland on Sunday with the family, so unfortunately we didn’t get to take any leftovers home. (We had a cooler but still didn’t want to leave food in a hot car for the entire day.) But if you still have leftovers, check out these great ideas on how to use them!
Some other photos from the holiday…
Our beautiful turkey, stuffed with apples, onions, sage, and rosemary
One of the table settings
Southern California sunset (the picture really doesn’t do it justice)
What was your favorite part of the Thanksgiving dinner?
I’d have to say my cousin’s yams!