Early Start

I decided to start a few dishes early because I want to have as much time as possible to make everything perfect. I added a few more starters to my menu so starting early is a smart choice!

Thanksgiving Menu at Chef Lulu's house:

Starters:

Bacon Wrapped Sesame Bread Sticks
rolled in Parmesan Cheese

Traditional Deviled Eggs

Crimini Mushrooms stuffed with Herbs,
Parmesan Cheese, and Breadcrumbs

Main Course:

Bone-in Pork Loin Roast with Sparkling Cider Gravy

Honey Dijon Brined Turkey Breast with Onion Gravy

Side Dishes:

Sausage Dressing infused with Thyme and Sage

Maple-Cinnamon Asian Pear Applesauce

Cranberry-Orange Relish

Stand-up Double Baked Potatoes with fresh Parsley

Roasted Brusselsprouts with Shallots and Bacon

Cheesy Broccoli Casserole

Green Bean Casserole

Dessert:

Pumpkin-Chocolate Bread Pudding

Maple-Cinnamon Asian Pear Applesauce
Yields 4 cups

Ingredients:

4 Asian pears, peeled, cored, and cut into 1-inch pieces

4 Grannysmith apples, peeled, cored, and cut into 2-inch pieces



1 cinnamon stick



1/4 cup sugar

2 T maple syrup

1 T fresh lemon juice

1. In a heavy saucepot, combine all ingredients and set over medium heat. Stir for the first two minutes. Cover and simmer for about 15 minutes, or until the apples are slightly softened.



2. Remove the lid and continue to cook, stirring occasionally, for about 10 minutes.

3. Remove cinnamon stick. Mash slightly with potato masher, making sure to leave a little texture.



4. Adjust the seasoning with maple syrup or lemon juice if needed. Let cool, cover, and refridgerate.

*Tips: The Asian pears must be cut smaller because they are firmer than apples, and take longer to cook. A teaspoon of ground cinnamon may be substituted for cinnamon sticks if you find them too expensive at the market. This recipe can be prepared up to 1 week ahead, covered and refridgerated.

Next recipe coming soon!