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Thanksgiving Recipe Swap

It’s finally here the Thanksgiving Recipe Swap, I am really excited to see what great recipes you have to share. The only rule of the swap is that you leave a direct link to your recipe, or you can leave it in a comment. Feel free to link to a post on your blog or Facebook page. You can link to as many recipe posts as you like and they can be old they do not need to be new for this swap. As promised I am giving away a $25 GC to threadless.com to one lucky participant, each recipe you share is one entry. If your post has all your recipes in one place just leave a comment for each extra recipe. The giveaway will close at midnight EST on Thanksgiving Day.

This year I am trying two new recipes both from a Williams Sonoma cookbook ( I don’t cook the whole meal my mother and mother in law do, I just bring a dish to each of the Thanksgiving dinners).

Cranberry Sauce with Cider and Cinnamon

• 2 cups apple cider
• 2 cups sugar
• 1/4 cup water
• 1 cinnamon stick ( 3 inches)
• 2 bags (12 oz. each) fresh cranberries

In a non-aluminum saucepan combine apple cider, sugar, water and  cinnamon stick over medium heat. Bring to a simmer stirring to dissolve the sugar. Add cranberries, bring to a simmer and cook stirring occasionally until most of the cranberries have burst. ( aprox. 10 minutes) Let cool to room temperature, transfer to a bowl, cover and refrigerate for at least 24 hours. Remove cinnamon stick and serve at room temperature. Not only does this sound delicious but the make ahead factor is a huge bonus!

Broccoli with a Crunchy Crumb Topping

• 3 large bunches broccoli ( about 10 stalks)
• salt and freshly ground pepper
• 1/2 cup plus 6 TBS unsalted butter
• 2 TBS finely chopped orange zest
• 3 cloves garlic finely chopped
• 3 cups fresh white bread crumbs

Cut off broccoli stems and separate into florets. Bring a large pot of water to a full boil, salt and add broccoli. Cook until just tender, stirring minimally. (approx. 4-6 minutes). Drain and transfer to a bowl of ice water. When cool, drain and pat dry. Over medium-high heat melt the 1/2 cup butter in a large frying pan. Add the orange zest and garlic and cook stirring once or twice until butter begins to brown ( approx 3 minutes). Add the bread crumbs and stir to moisten. Cook stirring occasionally until crisp and golden brown (approx. 5 minutes). Stir in 1/4 tsp salt and generous grinding of pepper. remove from heat and keep warm. Meanwhile in another large frying pan melt the remaining 6 TBL butter. Add the broccoli and cover the pan. Cook tossing and stirring occasionally until heated through and glazed with butter (approx 5 minutes). Season with 1/4 tsp salt and a generous grinding of pepper. and toss again. Spoon the broccoli into a warm wide serving bowl and then spoon the bread crumbs over the broccoli evenly and serve immediately. Broccoli can be cooked ahead of time just stop after the pat dry part, cover and refrigerate. Allow broccoli to return to room temperature the next day before proceeding with the rest of the recipe. The bread crumbs can be made several hours in advance then reheated just before serving.

Don’t forget that by participating in this recipe swap you get an extra entry into my custom recipe binder giveaway!