And just like that, another wonderful Thanksgiving celebration is done. It takes months of planning, but it is truly a labor of love. The week leading up to this holiday is always stressful, but I forge through it. This year, I had to set the table myself, which is an overwhelming task. Carefully setting a table for 46 people takes a lot of time if you want to make sure it is decorated correctly. My 800 pound dining room table has to be moved, then all the folding tables have to be brought up, tablecloths put on and then the plates and cutlery. All 46 chargers, plates, salad plates, and soup bowls are placed neatly and correctly. It took six hours of work, but I am so proud of the final product.
Up until the Wednesday before the holiday, I am on my own in the kitchen. Mostly I make appetizers I can freeze like the chicken meatballs, the spinach balls, and the gougere cheeseballs. The sweet potato pie and soup are made and frozen as well. My sister-in-law and her family arrive on Wednesday and the real cooking begins. That’s also when the fun begins. We all have the best time, including my great-nephew and niece, 10 and 7 years old. Of course, there may be a few food fights in between, but that lightens up the mood for adults and children alike.
On Thursday, the cooking continues in earnest. This year, to my utter shock and fear, we lost power to our home at 3:00pm on Thanksgiving–I had two turkeys in the oven! Thank goodness, my home has a generator that allows electricity to flow as normal. The generator kicked in, but my two electric wall ovens did not come back on. Panic set in. I ran down to check the circuit breakers and they were fine. Finally, after about 10 minutes, the ovens began working again. Turns out, they just needed time to reboot. I am so glad for the generator, because without it, we would have had to cancel Thanksgiving; the power was out in my neighborhood for several hours.
Thanksgiving truly is my favorite holiday. No wondering if the sweater you bought will fit, or if they’ll like the bracelet you bought for them, just lots of food and love and being all together. It doesn’t get better than that.
This recipe is one of the desserts that was brought to my home, and they were so good. Once I got the recipe, I knew I had to share it with you. Don’t let the picture fool you. They may look like mini-muffins, but they are definitely cookies. It is a little twist on the classic shortbread cookie. The cornmeal gives them a nutty aroma. They are just the right amount of sweet. The vanilla and cinnamon add that needed savory essence. You are not going to be able to eat just one of these cookies. I would bet on that.
This recipe is courtesy of Martha Stewart and will make 30 cookies that will be gone in a flash.
Ingredients for Brown Sugar-Cornmeal Shortbread Cookies:
1 1/2 cups unbleached all-purpose flour
1/2 cup fine yellow or white cornmeal
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1/2 cup packed light-brown sugar
2/3 cup granulated sugar, divided
1 large egg, room temperature
1 teaspoon pure vanilla paste or extract
1 teaspoon ground cinnamon, preferably Ceylon
Preheat oven to 300°F.
Whisk together flour, cornmeal, and salt to combine.
In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes.
Add egg and vanilla; beat until smooth.
Reduce speed to low and gradually add flour mixture, beating just until combined.
Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a mini muffin tin.
Firmly rap tin against a counter a few times to ensure dough reaches bottom edges of each cup.
Flatten tops with your fingers.
Bake until cookies are golden brown and set, 25 to 30 minutes.
Let cool in tin 5 minutes.
Meanwhile, in a small bowl, stir together remaining 1/3 cup granulated sugar and cinnamon.
Flip cookies out of tin.
Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
It’s that simple!
Aaron and Jenna juicing
