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THANKSGIVING | GIVING THANKS, CANADIAN STYLE

Still need a Holiday Plan for this Thanksgiving Holiday?

It’s not too late!

From the cover of our October / November Issue of Village Living, West Village magazine.  Bite Me More is your home for easy entertaining ideas, delicious food and drink recipes, fun crafts and much more! So this Thanksgiving, wow them with these great ideas!

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Us Canadians are a grateful bunch.  Not only do we appreciate our home and native land, but we’re also known for our ease and quickness to say please and thank you.  So, when asked if we, Bite Me More, would please help our entertaining-phobic friends throw a Thanksgiving Bash (this crew likens the fear of entertaining right up there with death and taxes), we of course said, “No problem,” and quickly helped them discover that the words easy and entertaining do in fact belong together.

So, where to start?  Take a deep breath and know that having a laugh is the most important part.  No one will remember whether the silver was polished (please, we beg, leave the fancy stuff in the drawer), but they will always remember the fun, festive and relaxed atmosphere you create.

With Thanksgiving, you’ve got a built-in theme so that’s half the battle – at Bite Me More, where every day is a holiday (and every week a unique themed party), we show you how to throw a party that won’t break your back or the bank.  We create easy and chic parties, with touches on the table a mix of stuff you already have and dollar store treasures, along with gift, style and music suggestions.

In addition to eye candy, Bite Me More also provides your roadmap in the kitchen, ways to serve up a feast guaranteed to thrill. Bite Me More has huge collection of great recipes.  All original and created in the Bite Me More kitchen, we’ve got you covered for everything from healthy and delicious recipes for effortless entertaining to quick and easy recipes for weeknight family meals.  Peruse our top-rated recipes for the answers to, “What’s for dinner?”  You’ll never go hungry again!

Hold on to your toque because this is going to be a creative and delicious Thanksgiving, a multisensory feast guaranteed to leave your friends and family feeling grateful.

SWEET POTATO PIE with PECAN PRALINE SAUCE

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Ingredients

Gingersnap Crust

1½ cups finely crushed gingersnap cookies
1/3 cup finely chopped pecans
¼ cup brown sugar
¼ cup butter, melted
 

Gingersnap Crumble Topping

1 cup finely crushed gingersnap cookies
½ cup flour
¼ cup sugar
¼ cup brown sugar
¼ cup butter, cut into pieces
 

Sweet Potato Filling

2 lbs sweet potatoes
2 tbsp butter, softened
3 eggs
2 egg yolks
¾ cup sugar
2/3 cup whole milk
1 tbsp vanilla extract
1 tbsp molasses
½ tsp kosher salt
¼ tsp ground cinnamon
 

Pecan Praline Sauce

½ cup butter
1 cup chopped pecans
1 ½ cups brown sugar
1/3 cup heavy cream
1/8 tsp ground cinnamon
¾ cup sour cream
½ tsp vanilla extract
 

Directions

1) Preheat oven to 350fºF. For the crust, in a large bowl combine crushed gingersnaps, pecans, brown sugar and melted butter. Stir well, until incorporated. Firmly press mixture over the bottom and up the sides of a 9-inch pie plate. Bake in preheated oven for 8-10 minutes. Remove from oven, set aside to cool.

2) For the gingersnap crumble topping, in a medium bowl combine gingersnap crumbs, flour, sugar and brown sugar. Cut in butter with your fingers until the mixture is crumbly. Set aside.

3) For sweet potato filling, prick each sweet potato several times with a fork or knife. Place potatoes on paper towel and cook for 5 minutes in microwave. Turn potatoes over and cook for 5 minutes more, until tender. Cool slightly. Halve potatoes and scoop out the flesh into a large mixing bowl and discard skin. Add butter and mash well with a fork. In another bowl whisk eggs, egg yolks, sugar, milk, vanilla, molasses, salt and cinnamon until well combined. Gradually add egg mixture to mashed sweet potatoes, stirring to combine. Pour into partially baked crust. Bake in 350ºF oven for 20 minutes. Sprinkle gingersnap crumble topping evenly over the partially baked pie. Return to oven and continue baking for 15 minutes. Cover lightly with aluminum foil and bake for 20 more minutes to set. Let cool and serve with pecan praline sauce.

4) For the sauce, in a medium skillet, heat the butter over medium heat. Add pecans and cook until slightly toasted 3-5 minutes. Remove from heat and set aside. In a medium saucepan, combine brown sugar, cream and cinnamon over low heat. Stir constantly until well combined. Increase heat to medium and cook mixture until it reaches 230ºF (soft ball stage) – it’s easiest to use a candy thermometer for an accurate temperature read. Remove from heat and stir in pecan mixture, sour cream and vanilla extract. Keeps well when refrigerated.

Serves 8

PUMPKIN PIE MARTINI

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Ingredients

1oz vanilla vodka
1oz crème de cacao
1 tbsp pumpkin puree
1 tbsp heavy cream
Pinch ground cinnamon
Ice
Vanilla vodka, for rimming
Crushed graham crackers, for rimming
 

Directions

Moisten the rim of the cocktail glass with vanilla vodka. Turn the glass upside down and dip the rim in the crushed graham crackers.

In a cocktail shaker filled halfway with ice, add vanilla vodka, crème de cacao, pumpkin puree, heavy cream and cinnamon. Shake well, strain into prepared glass and serve.

Serves 1

 

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Looking for more great Holiday Entertaining Ideas?  Checkout Bite Me More for tons of great recipes and party planning ideas.

Visit: Bite Me More

Meet Two Sisters

Julie Albert

Julie Albert

Julie enjoys long walks on the beach, singing karaoke duets with Sinatra and watching others cook. She wailed in ‘The Color Purple,’ fears mimes and was bitten by Alex Trebek. Having a Masters of Journalism (Ryerson University), Julie spends her time writing (she co-authored bestselling cookbooks ‘Bite Me’ and ‘Bite Me Too’), throwing crazy fun parties, watering her 3 kids and wondering what happened to Preparations A through G.

Lisa Gnat

Lisa Gnat

Lisa loves 100-year-old balsamic vinegar, playing the slots, and running like the wind. She moves like Madonna, Purells like Mandel, and mothers like Theresa. Lisa earned her Pastry Papers (George Brown), ran a successful dessert catering business, popped out 3 kids and with her bionic palate and keen sense of eating and feeding, co-authored ‘Bite Me’ and ‘Bite Me Too’ with her fantastic sister (see above). Lisa insists she knows where Waldo is.

& a Jane

Jane Apor

Jane Apor

Jane adores all-things-orange, a perfect tequila sunrise and watching ‘Seinfeld’ reruns. She is a Jane-of-all-trades, a girl who knows pi from pie (MBA from Schulich School of Business), powders from primers (Marketing, Product Development and Event Promotion for Estee Lauder in New York and London) and treasures (jewelry designer, Toronto Life Super Shopper) from trash. There’s nothing plain about this Jane.

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