Tag Archive | Maple syrup

Thanksgiving Recipes

This year I’m lucky to be celebrating two Thanksgivings; one with my family in New York and one in Oregon with my love’s family. We all feel so very thankful to have this opportunity this year! As we’ve all grown up and moved away, getting together to celebrate the holidays has proven very difficult with all of our schedules, so for it to work out this time, well, let’s just say we are “gobbling up” every second together!

With my new-found hobby of cooking, my mom didn’t hesitate for a list of what I’m contributing for Thanksgiving dinner. And she’s right to ask because I had a list that could have fed a party of 50! I’ve gathered recipes all over the place; libraries, internet, magazines, and cookbooks. Everything looks so delicious and I actually feel confident that I could pull off something successful. Just one hint for you while gathering recipes: don’t do it when you’re hungry. I swear my list would’ve been done faster if I wasn’t searching on an empty stomach. 🙂

So here’s a list of recipes I’m contributing for Thanksgiving #1:


Carmelized Onion & Apple Tarts with Gruyère

Apple Cranberry Sage Bites

Baked Stuffed Shrimp (from America’s Test Kitchen Holiday Recipe Magazine)


Homemade Cranberry Sauce


Maple Pumpkin Cheesecake

As I write this, I’m staring at my very first cheesecake, the Maple Pumpkin Cheesecake recipe from my sister-in-law, and it looks delish! It’s sitting in the fridge until tomorrow, so the final results won’t be until I try to slice & serve it for dessert. I have a feeling that no matter how it looks, it will taste divine!


Recipes I’m contributing for Thanksgiving #2:


Choice of Roquefort or Goat Cheese, Dry Salami and Arugula on Milton’s Multi-Grain crackers

Shrimp Cocktail


Mashed Potatoes with Gruyère

Roasted Root Vegetables with Maple Syrup

Homemade Cranberry Sauce

Homemade Buttermilk biscuits


Maple Pumpkin Cheesecake


What are you making for Thanksgiving dinner?


It’s Raspberry season!

Did you know there is an island in the state of Oregon? I sure didn’t. During my first visit here in 2009, I learned about Sauvie Island by going berry picking in the 100 degree heat of July. They have blueberries, strawberries, blackberries, marionberries, raspberries, etc. and many varieties of each.

Fast forward to 2011 and I still can’t get enough berries in July!I picked 15lbs of Tulameen raspberries and began to run out of space in the fridge for them – I needed a solution – STAT!

So what else to make on a lazy summer Saturday morning when I can’t sleep in no matter what? Make Raspberry Syrup over Buttermilk Pancakes!

After tasting the tart yet still sweet raspberry syrup over those light ‘n fluffy pancakes, I may just have to rethink maple syrup’s role in my pantry… It. Was. That. Good. Can’t wait to see what other recipes I can find for this wonderful berry!

Here are both recipes, from Food & Wine:

Raspberry Syrup

5     cups fresh raspberries

¼    cup of water

1 ½ cups sugar


 In a non-stick saucepan, combine the raspberries and the water. Lightly crush the berries against the side of the pan, then cover and bring to a boil over high heat. Strain the raspberries into a bowl, pressing down on the berries.

Wipe out the pan and pour in the raspberry liquid. Stir in the sugar, bring to a boil over high heat and cook. Skim the surface and stir until the sugar dissolves, about 1 minute. Serve warm.

The sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Makes about 1 ½ cups.

The Best Buttermilk Pancakes

1 ½ cups unbleached all-purpose flour

2     tsp. baking soda

¾    tsp salt

2     cups buttermilk

6     Tbsp. unsalted butter, melted

2     large egg yolks

2     egg whites

Fresh raspberries for garnish


While making the batter, heat a griddle on medium-low heat. In a medium bowl, stir together the flour, baking soda and salt. In separate large bowl, combine the buttermilk, butter, and egg yolks.

In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.

Heat a lightly buttered griddle. For each pancake, gently spread the batter on the hot surface to form a 4-inch circle. Cook over moderately-low heat until the top pops the bubbles, about 2 minutes. Flip the pancakes and continue cooking until golden about 1 minute longer. Transfer to a large plate and keep warm while the other pancakes cook.

Serve with Raspberry Syrup for a wonderful weekend breakfast.

Makes 4-6 servings – I halved the recipe to make exactly enough for 2 people.