So now that done, and I can get back to more important things...like tomorrow night's dinner. Thanksgiving is my absolute favorite holiday (I think its cause I'm a foodie), and I really can't stand to eat Thanksgiving dinner only once a year. So during the summer at some point (I'm actually a little early this year) I get a craving for cornbread dressing and cranberry sauce and make Thanksgiving dinner early.
The difference between this Thanksgiving and my November one is that I try to do something a little different. I'm a traditionalist when it comes to Thanksgiving dinner, and although I try to mix it up a little bit (particularly the desserts) I typically stick to the basics, because that's what I like. So for my middle of the year dinner, I try to do something a little different. I haven't decided what that will be yet, but I wanted to share with yall last year's dinner, because it was truly fantastic.
Stuffed and roasted Cornish Hen with steamed snap beans, whipped sweet potatoes (yes I piped them...be proud), and cranberry relish. Yum!
So the weekend after Thanksgiving 2010 we decided to switch to eating organic. For the most part we eat a pescetarian diet, which is vegetarian but it includes fish. We'll eat other types of meat, but it has to meet certain standards, such as being vegetarian fed, sustainably farmed, no added hormones or genetic modifications, organic, no preservatives, etc. Watch Food, Inc. You'll understand.
And that's exactly what the chicken I got for tomorrow's Thanksgiving in May dinner is. Yes, I know, non-traditional. But hey, neither is Cornish Hen and that was amazing. Either way, this will be the first time I've made chicken since November of last year. I know, crazy. Its not that I can't find or afford the meat that meets our standards - its just not been something we've missed. But tomorrow the chicken will fly again...figuratively. Technically it will be baked under a pile of dressing and served alongside mashed potatoes, green beans, and cranberry sauce. I had vowed to never again eat canned cranberry sauce, but I'm limited on time and couldn't find fresh cranberries anyways (just wait till November and I'll share that recipe).
For today however, I wanted to share the recipe for my absolute all-time most popular Thanksgiving pie. I've been debating posting this, just because its a specialty of mine, as is my pie crust (which you'll have to wait for, lol). I made eight of these pies this past Thanksgiving, and more of them for Christmas. Now that the berries are in season its an ideal time to break out the pastry cutter and make you a...
Strawberry Apple Pie
Ingredients
6 small granny smith apples, peeled, cored, and sliced with a Pampered Chef "Peeler, Corer, Slicer" tool (yes, this is my secret for the perfect apples in apple pie)
1lb fresh strawberries, sliced
1c sugar
5tsp instant tapioca
1tsp cinnamon
9" double pie crust
1 egg (for egg wash)
Preparation
Preheat oven to 375. In large bowl, mix first five ingredients. Allow to sit for 20 minutes to pull juices out of fruit. Roll out bottom crust, and line bottom of 9" pie pan. The crust with an egg wash before filling with fruit. Cover with top crust (I like to lattice my top crust, but a whole crust is fine too, just make sure you put a few slits in it). Brush top crust with more egg whites, or my personal favorite, use about 1/3 stick of butter, and then sprinkle with a cinnamon sugar mixture. Bake for 50 minutes.
Happy Baking!
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