Our group had not done a holiday dinner before, and since Turkey Day was right around the corner it was perfect timing for a Foxy Foodies Thanksgiving meal. The November 2008 issue of Cooking Light with the pecan pie on the cover had been waiting in my magazine queue, and I finally took the time to sit down and dig for some recipes. I ended up going for dishes that were traditional but with a modern twist, and included one with mushrooms even though I know that half of us are not fungi fans. All were from the magazine except for the cinnamon roll recipe, which I had gotten from my mom years ago (and which she had cut out of the Orange County Register in 1992). The dessert was inspired by some cinnamon rolls that Rissa had brought to my desk at work last month, and she said that she had been looking for a recipe.
Pink Grapefruit and Lychee Cocktail – Cooking Light
(Heather) I’m not a big grapefruit person but the sweetness of the lychees really made this martini! This was a pretty easy cocktail to make and it seemed like something you would order in a chic LA lounge. I would definitely make it again. The only problem is you will end up wasting the rest of the lychees because you only need a few to go into the bottom of each glass.
K: Thumbs up- My boyfriend uses grapefruit as a mixer all the time. I found this to be less tart version we could both enjoy.
N: Thumbs up – a bit bitter at first, but one gets used to the taste – especially by the second drink! Adding sugar or some simple syrup may make it even more delicious.
R: Thumbs up - chic is definitely the word for this one. Didn’t seem too complicated either.
H: Thumbs up!
Savory Butternut Squash – Cooking Light (recipe not available online)
(Heather) I mainly helped with the dressing on this salad. I enjoy making homemade salad dressing because it’s such a treat compared to my store-boughts that I usually use. Wasn’t sure about the whole fig thing, but the finished product was amazing! A perfect amount of goat cheese to add some subtle texture to the salad without being overwhelming. We also used prosciutto on this salad instead of bacon which was good as well. I have been dreaming about this salad ever since we made it!
(Kristin) I’ve always wanted to cook with turkey cutlets, so I was excited for the opportunity. I made a few mistakes along the way (i.e. over cooking) but overall I thought it was a decent dish. If I were to make over, I would add more seasonings to the turkey. This is a good healthy weeknight dinner option.
K: Thumbs sideways, would be good with additional seasoning.
N: Thumbs sideways – I liked the dish overall, but was looking for a bit more flavor. I would make it again, but make it less “light”.
R: Thumbs sideways - I agree with Nicole, needed a bit more flavor, but that’s usually my complaint with turkey in general.
H: Thumbs up – This is a great recipe for those of us who don’t want to cook the whole bird.
Soft Polenta with Wild Mushroom Sauté - Cooking Light
(Rissa) This was my first time trying polenta, let alone making it. Reminds me of cream of wheat. It is a very easy side dish that required sautéing the mushrooms, leeks, etc. separately and then whisking the polenta until thickened. Upon serving the polenta, the dish is topped with the sautéed mixture and pecorino Romano cheese. I appreciated the dish’s use of “fall” vegetables which went very well with the menu. I’m a cheese fan, so I would probably add more to the recipe, but that would probably make it not the traditional polenta style.
(Heather) I was really excited to make these as I’ve never before cooked with yeast and had no idea what to expect. Nicole started the process earlier in the day so by the time I got to it, it was a big balloon of dough that needed to be “punched down”. A very fun way to get your anger out by the way. The buns were relatively easy to construct once the dough was rolled out. I think they could have used a little more icing on top though. Delicious and definitely worth a try!
Pink Grapefruit and Lychee Cocktail – Cooking Light
(Heather) I’m not a big grapefruit person but the sweetness of the lychees really made this martini! This was a pretty easy cocktail to make and it seemed like something you would order in a chic LA lounge. I would definitely make it again. The only problem is you will end up wasting the rest of the lychees because you only need a few to go into the bottom of each glass.K: Thumbs up- My boyfriend uses grapefruit as a mixer all the time. I found this to be less tart version we could both enjoy.
N: Thumbs up – a bit bitter at first, but one gets used to the taste – especially by the second drink! Adding sugar or some simple syrup may make it even more delicious.
R: Thumbs up - chic is definitely the word for this one. Didn’t seem too complicated either.
H: Thumbs up!
Savory Butternut Squash – Cooking Light (recipe not available online)
(Nicole) I had a squash phobia growing up, but this is avegetable that I have learned to enjoy as an adult. The trickiest part was cutting the squash, but after Heather found some online directions (cut the bottom off, stand squash upright to slice) and we were in business. I like the balance of flavors in this recipe - the slight spiciness of the curry complemented the sweetness of the golden raisins.
K: Thumbs up, considering it was squash.
N: Thumbs up – loved the flavor, and the curry was noticeable but subtle.
R: Thumbs up - this was my first time trying butternut squash and I like!
H: Thumbs up – I have made butternut squash 3 times since this night.
Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing – Cooking Light
K: Thumbs up, considering it was squash.
N: Thumbs up – loved the flavor, and the curry was noticeable but subtle.
R: Thumbs up - this was my first time trying butternut squash and I like!
H: Thumbs up – I have made butternut squash 3 times since this night.
Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing – Cooking Light
(Heather) I mainly helped with the dressing on this salad. I enjoy making homemade salad dressing because it’s such a treat compared to my store-boughts that I usually use. Wasn’t sure about the whole fig thing, but the finished product was amazing! A perfect amount of goat cheese to add some subtle texture to the salad without being overwhelming. We also used prosciutto on this salad instead of bacon which was good as well. I have been dreaming about this salad ever since we made it!K: Thumbs up, the dressing and goat cheese mix was delicious
N: Thumbs way up – my favorite recipe of the night! The recipe made a very generous amount of dressing, and I enjoyed it for weeks to come.
R: Thumbs up!
H: Thumbs up – This was one of the best salads we have tried so far. The combination of all the ingredients was delicious!
Turkey Cutlets with Pancetta-Sage Sauce – Cooking Light
N: Thumbs way up – my favorite recipe of the night! The recipe made a very generous amount of dressing, and I enjoyed it for weeks to come.
R: Thumbs up!
H: Thumbs up – This was one of the best salads we have tried so far. The combination of all the ingredients was delicious!
Turkey Cutlets with Pancetta-Sage Sauce – Cooking Light
(Kristin) I’ve always wanted to cook with turkey cutlets, so I was excited for the opportunity. I made a few mistakes along the way (i.e. over cooking) but overall I thought it was a decent dish. If I were to make over, I would add more seasonings to the turkey. This is a good healthy weeknight dinner option.
K: Thumbs sideways, would be good with additional seasoning.
N: Thumbs sideways – I liked the dish overall, but was looking for a bit more flavor. I would make it again, but make it less “light”.
R: Thumbs sideways - I agree with Nicole, needed a bit more flavor, but that’s usually my complaint with turkey in general.
H: Thumbs up – This is a great recipe for those of us who don’t want to cook the whole bird.
Soft Polenta with Wild Mushroom Sauté - Cooking Light
(Rissa) This was my first time trying polenta, let alone making it. Reminds me of cream of wheat. It is a very easy side dish that required sautéing the mushrooms, leeks, etc. separately and then whisking the polenta until thickened. Upon serving the polenta, the dish is topped with the sautéed mixture and pecorino Romano cheese. I appreciated the dish’s use of “fall” vegetables which went very well with the menu. I’m a cheese fan, so I would probably add more to the recipe, but that would probably make it not the traditional polenta style.
K: Thumbs sideways…Up for the mushroom sauté, down for the polenta.
N: Thumbs sideways – I like polenta, but the polenta part was just okay. I loved the mushroom/leek sauce though.
R: Thumbs sideways - don’t think I’m a big polenta fan, but it was nice to have something different besides the usual pasta, potatoes, etc.
H: Thumbs down – Polenta is really bland and kind of mushy.
Mall-Style Cinnamon Rolls – from Orange County Register (very similar recipe found at link)
N: Thumbs sideways – I like polenta, but the polenta part was just okay. I loved the mushroom/leek sauce though.
R: Thumbs sideways - don’t think I’m a big polenta fan, but it was nice to have something different besides the usual pasta, potatoes, etc.
H: Thumbs down – Polenta is really bland and kind of mushy.
Mall-Style Cinnamon Rolls – from Orange County Register (very similar recipe found at link)
(Heather) I was really excited to make these as I’ve never before cooked with yeast and had no idea what to expect. Nicole started the process earlier in the day so by the time I got to it, it was a big balloon of dough that needed to be “punched down”. A very fun way to get your anger out by the way. The buns were relatively easy to construct once the dough was rolled out. I think they could have used a little more icing on top though. Delicious and definitely worth a try!K: Thumbs up, very filling though.
N: Thumbs up – they tasted good even though I forgot to put the cinnamon in – oops!
R: Thumbs sideways - I’m still looking for THE cinnamon roll recipe. It was good, but I still want to try others.
H: Thumbs up – My only complaint is there’s just no comparing to Cinnabun rolls!
N: Thumbs up – they tasted good even though I forgot to put the cinnamon in – oops!
R: Thumbs sideways - I’m still looking for THE cinnamon roll recipe. It was good, but I still want to try others.
H: Thumbs up – My only complaint is there’s just no comparing to Cinnabun rolls!
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