I’m a bit late in blogging my Thanksgiving Post for 2024, but it will be mostly a pictorial since as many of you know by now my menu doesn’t change much from year to year because everyone wants the traditional dishes, with the exception of a different side dish possibly.

This year we had our sons, daughters-in-law, our 2 grandsons and our granddaughter with us again. It was truly wonderful, especially since they are now old enough to play together, and they love to eat!

I planned our table decor from items I’ve stashed away over the years, and use this occasion to bring out the good dishes which we’ve had since our wedding many years ago, with the exception of the salad plates which I purchased several years ago, and now use every Thanksgiving.

I even had a special setting for the little ones with a paper turkey napkin!

The Menu

We began with some light appetizers which included a big bowl of shrimp with Ina Garten’s recipe for cocktail sauce on the side, an assortment of mixed nuts, several cheeses with crackers and apple slices, and my Herb and Citrus Marinated Olives.

We always start off with an autumn salad which includes fresh, crisp Romaine, red leaf lettuce, cucumbers, colorful peppers, red onion, tomatoes, candied pecans, dried cranberries, pomegranate seeds,and sliced persimmons dressed in a homemade red wine vinaigrette! Everyone, including the little ones love salad!

The main meal consisted of Roast turkey, buttery mashed potatoes, Mom’s Challah stuffing, lots of homemade turkey gravy , fresh steamed green beans, Ina Garten’s recipe for Balsamic-Roasted Brussels Sprouts,(new for me this year), homemade cranberry sauce, Cranberry Jello Mold with fruit and nuts, and a plate of pickles and cherry peppers.

After the meal we all took a walk to the park so we had room for dessert when we returned home. Dessert was my Spiced Apple Pie, Banana Cream Pie with whipped cream, and my Glazed Fudge Cake with Chambord . Every Thanksgiving we have a a cake to celebrate my younger son’s birthday, and this is one of his favorite cakes.

It was a great Thanksgiving, and we are gearing up for Hanukkah and Christmas which are rapidly approaching so I’ll take this opportunity to wish all a very Happy Holiday!

I discovered this easy, quick, and delicious recipe for seared scallops from the blog, Inspired Taste, and I could not believe how great they came out. The secret to getting that nice sear on them is simpler than you might think. And you won’t believe how quickly you can get them on the table. Just prepare whatever else you are serving with them ahead of time because the seared scallops cook quickly, within about 5 minutes.

Rice, creamy mashed potatoes, couscous or roasted vegetables all complement the scallops nicely. I’ve even served them with zucchini noodles…

Here’s the recipe…

Perfectly Pan Seared Scallops with a Garlic, Basil, Butter Sauce (from the Inspired Taste Blog)

12 large sea scallops, 1 and ¼ to 1 and ½ pounds (fresh or frozen)

2 teaspoons all-purpose flour ( a light dusting on the dried scallops helps with even browning as well as helping to thicken the butter sauce)

Salt and freshly ground pepper

2 tablespoons avocado oil or vegetable oil

For the Garlic, Basil, Butter Sauce …

1 and ½ tablespoons butter

2 garlic cloves, minced

1 cup fresh basil leaves

3 to 4 lemon slices

Directions

Pat the scallops dry with a paper towel. Dust one side of the scallops with a small amount of flour, then season well with salt and pepper.

Heat a wide skillet over medium-high heat. Add the oil to the pan. When hot and shimmery, carefully place the scallops in the pan, seasoned side down.

Cook, WITHOUT MOVING THEM, until browned, about 2 minutes.

While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.

Flip the scallops. If any stick to the pan, wait a few more seconds and try again, gently wiggling from side to side to release them.

Add the butter and garlic to the pan, swirling the butter around as it melts.

Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve and enjoy.

The Jewish New Year or Rosh Hashanah having begun last week is observed for a 10 day period ending with Yom Kippur, commonly known as the Days of Awe. It is a time of introspection and reflection of the past year.

Yom Kippur is considered the holiest day on the Jewish Calendar. Many, but not all, fast for Yom Kippur, which ends at sunset. Traditionally a light meal is served, which has become know as the Break Fast.

I have decided to revisit some recipes I’ve posted in past years which would be suitable for this special meal. It most often includes smoked fish, such as salmon, and whitefish along with bagels, rye bread, and /or challah, the traditional twisted, or round egg bread, similar to a brioche. Of course, there is always sweet noodle kugels and cake, too!

Below you will find links to the recipes …

Pickled Herring Salad

Find the recipe here

Smoked Trout Spread

Find the recipe here

Whitefish Salad

Find the recipe here

Smoked Salmon Terrine with Dill and Capers

Find the recipe here

Cheese Noodle Kugel and Apple Noodle Kugel

Find the recipes here

Mom’s Sour Cream Coffee Cake

Find the recipe here

These recipes also are great any time of year as appetizers, side dishes, and desserts!

Carrot Cake with Cream Cheese Frosting

Classic Cheesecake with Raspberry Topping

Meyer Lemon Pound Cake

Mom’s Chocolate Cake

Strawberries and Cream Spectacular

Lemon Meringue Slab Cake

Lighter Than Air Chocolate Cake

Cherry Pecan Streusel Coffee Cake

Coconut Layer Cake with Fluffy White Frosting

Big Apple Crumb Cheesecake

Magnolia Bakery’s Vanilla Cake

Mom’s Viennese Apple Cake

Glazed Fudge Cake with Chambord

Mom’s Banana Sour Cream Cake with Peanut butter Frosting

I first posted the recipe for this delicious Salmon Nicoise in May of 2015. I recently made it again, and decided it was worthy of posting again, and I must say my photography has improved since then!

This one dish meal along with some good bread or crackers, and a glass of wine makes a great choice for a special lunch or dinner, especially now with our warmer weather. You can find the recipe here.

The vinaigrette and the fried capers as garnish are genius!

This was a very special Passover for us. Our sons, daughters-in-laws, and young grandchildren, ages 3, soon to be 2, and 19 months were all seated at the table for the holiday! It was truly a joyful celebration.

The menu was the traditional chicken soup with matzoh balls, salad, savory braised brisket with carrots and gravy, mashed potatoes with gravy, fresh green beans, and homemade applesauce.

Although I was too busy to catch many food pics this year, fortunately I have pics from other years… and a couple from this year. Most of the recipes can be found on my blog.

I do, however, have some preview shots of the unfinished table, and of course the desserts…here goes…

Place settings and their own little Haggadah (the text which tells the story of Passover) for the little ones!

The Seder Plate with the ceremonial foods in place.

The embroidered cloth, given to me by a dear friend many many years ago, holds 3 matzohs with the middle one, the (Afikoman), which will be broken in half and hidden for the children to find at the end of the meal, and receive a reward. Also pictured is the Cup for the prophet Elijah, hoping he will enter an open door, at the end of the meal, an evolving symbol of hope and redemption in Judaism over the centuries.

Now for some decor and desserts…

Beautiful flowers above from dear friends who grow them!

Celebrating Spring with lilacs and Mom’s Passover Lemon Sponge Cake with fresh strawberries!

The most delicious large Double Chocolate Macaroons (nothing like those you will find commercially canned), and some fresh mandarins.

And the Pavlova, a meringue shell, filled with vanilla cream, and raspberries!

Happy Passover! May 2024 bring freedom and peace to all!

I found this delicious recipe for making your own outstanding granola in a recent Sunday New York Times, and after reading the recipe and seeing the photos I just had to try it.

The recipe is from the New York restaurant, Eleven Madison Park. After dining in their restaurant, upon leaving they send their patrons home with the ultimate gift, this amazing granola, studded with dried cherries and pistachios!

Sam Sifton, the founding editor of the “New York Times Cooking” column and assisting editor for the Times, has adapted the recipe from the chef Daniel Humm. Here it is…

Eleven Madison Park Granola (recipe by David Humm; adapted by Sam Sifton)

2 and ¼ cups rolled oats

1 cup shelled pistachios

1 cup unsweetened coconut chips

1/3 cup pumpkin seeds

1 tablespoon kosher salt

½ cup light brown sugar

1/3 cup maple syrup

1/3 cup extra virgin olive oil

¾ cup dried sour cherries

1. Heat the oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seed, and salt.
2. In a small saucepan set over low heat, warm the sugar, syrup, and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
4. Remove granola from oven, and mix into it the dried sour cherries.
5. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Note: I omitted the coconut chips since I was eager to make it, and didn’t have any on hand. I also added some Marcona almonds which I did have handy.

It will keep well in an airtight container for weeks. Eat it as a snack or with milk or yogurt. It’s the best!

There’s nothing better than a bowl of beef stew on a cold, rainy day, so it is the reason I decided to make this delicious stew one day last week.

I have made Ina Garten’s Boeuf Bourguinon many times, and it is fabulous, but does require more ingredients, prep and time. Recently I’ve begun making it with boneless short ribs instead of beef chuck roast, and I have to say it is even more delicious as the beef is extraordinarily tender.

However, I started looking online for a simple beef stew made with chuck roast, and I settled on this one. Turned out to be a delicious choice.

The recipe calls for potatoes and carrots which I had, but I also added sauteed mushrooms. It doesn’t use as much red wine, nor does it use the Cognac which are in Ina’s Boeuf Bourguinon.

There is red wine, beef broth, herbs, and what really caught my attention when reading the recipe, the addition of balsamic vinegar.

I believe the balsamic vinegar really added to the rich flavor of the abundant sauce. And there’s plenty of sauce to sop up with a hunk of good bread!

As with all stews it even gets better a day or two after so I don’t think anyone would complain being served a bowl of this again the next day. Here’s your recipe…

Beef Stew with Carrots, Potatoes, and Mushrooms (adapted from Beef Stew with Carrots and Potatoes, Once Upon a Chef, Jenn Segal)

Ingredients

3 pounds boneless beef chuck (well-marbled), cut into 1and1/2-inch pieces

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1 and ½ tablespoon tomato paste

¼ cup all-purpose flour

2 cups dry red wine

2 cups beef broth

2 cups water

1 bay leaf

½ teaspoon dried thyme

1 and1/2 teaspoons sugar

4 large carrots, peeled and cut into large chunks on a diagonal

1 pound small white or yellow boiling potatoes, cleaned, peeled or unpeeled, and cut in half

¾ to 1 pound fresh large, white button mushrooms, or baby bella mushrooms, which you previously sliced and sauteed in some olive oil and butter just til golden.

Fresh chopped parsley for serving (optional)

Instructions

Preheat the oven to 325 degrees and set a rack in the lower middle position.

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.

Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.)

Transfer the meat to a large plate and set aside.

Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.

Add the tomato paste and cook for a minute more.

Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.

Cover the pot with a lid, transfer to the preheated oven, and braise for about 2 hours.

Remove the pot from the oven and add the carrots, potatoes, and sauteed mushrooms. Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.

Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.

Serve the stew warm, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.

Note: if you refrigerate for several hours or overnight you will easily be able to skim all the fat which has risen to the top, and hardened, off with a large spoon or knife.

This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley.

To Freeze: the stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

I had purchased a large bag of Brussels Sprouts some time ago to roast with dinner one evening. It was just my husband and myself having dinner, and he does not eat Brussels sprouts!

However, I sometimes make things he doesn’t eat because I have a craving for whatever it is, and I had a craving for roasted Brussels sprouts.

After cleaning them I realized I had bought too large a bag so I only used half to roast and stuck the remaining wrapped well in the fridge.

After some time had gone by , and the Brussels sprouts still looked very fresh I decided it was time to do something with them.

Trying to think of some way to get my husband to try them it dawned on me I had never made a salad with shaved fresh raw Brussels sprouts as you see so often today.

My husband does love salad, and in looking at different recipes, I adapted one which included other ingredients he likes, and a tangy dressing, and left out what he doesn’t. I threw in some dried cranberries which added even more texture to the crunchy salad.

Since the raw sprouts alone really don’t have a strong flavor, especially shaved or sliced thinly, I had a feeling he would be at least willing to try it. Everything about the recipe told me it would be a yummy salad, and a welcome change.

I was correct because he not only enjoyed a serving, he had several helpings. I will definitely be making it again cause I really loved it, too, and even beat him the next day to the leftover salad!

Here’s the original recipe below…(with my notes as mentioned above, I omitted the cheese, but added some dried cranberries)

Brussels Sprouts Salad with Apples, Walnuts and Parmesan from Once Upon a Chef by Jenn Segal

Ingredients

1 and ½ pounds Brussels sprouts, shredded (Note: I used the slicing blade in the food processor to shred the Brussels sprouts, you could also slice thinly with a knife)

1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel) (note: I used an organic Envy apple)

3 tablespoons minced shallots, from 1 large shallot

¼ cup extra virgin olive oil

¼ cup vegetable oil

¼ cup plus 2 tablespoons apple cider vinegar

3 tablespoons honey

1 teaspoon salt ( I use kosher salt)

¼ teaspoon freshly ground black pepper

¾ cup walnuts, toasted and coarsely chopped

¾ cup thinly sliced and crumbled Parmigiano-Reggiano

Instructions

Preheat the oven to 350 degrees F and set an oven rack in the middle position

Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.

In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper. ( Note: I mixed the olive oil, etc. in a jar and shook thoroughly before adding to the salad ) Toss well.

Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.

When ready to serve, toss the walnuts and Parmiagiano-Reggiano with the salad. (Note: I omitted the cheese, and added the dried cranberries with the walnuts).

Taste and adjust seasoning if necessary, then serve.

Enjoy!

I first posted this scrumptious Big Apple Crumb Cheesecake on my blog in October, 2020. You can find the complete recipe in the archives by scrolling down to the October posts, or find it here .

As mentioned you can certainly buy caramel sauce to drizzle over, but if you want a most delicious and easy homemade caramel sauce here is the link for the Salted Caramel Sauce. Beware, it is addictive! It stores well in the refrigerator , and warms up easily on the stove or microwave, but do watch it so it doesn’t burn. Yummy on ice cream, etc…

This is not only a perfect dessert for autumn, but a delicious cheesecake for holidays such as Thanksgiving, Christmas, and New Years.

I decided delivering a slice for each of my neighbors might be a welcome holiday treat for Christmas which was fast approaching.

My husband and I went door-to-door delivering the cheesecake slices on decorative holly paper plates tied with some gold ribbon along with a holiday card. Happy to say they were well received!

And… I got to have my cake and eat it too! Yum!

Happy Holidays to all!