Thanksgiving is a time for reflecting on what is important in our daily lives. One of Traditions’ favorite ways to celebrate is with our friends and family; some our fondest memories are shared around the dinner table, and what better way to share our family traditions than to give a peek into what will be on our Thanksgiving dinner plates!

Grand Raspberry Trifle 

Recipe Courtesy of: Martha Stewart 

Ingredients: 

1/2 cup plus 2 tablespoons sugar

1/4 cup fresh lemon juice

1 cup seedless raspberry jam

4 cups raspberries

2 cups heavy cream

1 1/2 pounds favorite pound cake

Directions: 

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool

2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, while cream and 2 tablespoons sugar to stiff peaks.

3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

 

“There is no Sincere Love than the Love of Food” – George Bernard Shaw

Festive Cheese Log 

Ingredients: 

1 Goat Cheese Log

1/2 Cup Raspberries

1 Tablespoon Sunflower Seeds

Honey

 Cracked Black Pepper

Directions: Let goat cheese sit out to room temperature. Top with fresh, or thawed frozen raspberries, sunflower seeds, and torn up mint leave. Drizzle honey overtop and cracked black pepper to taste. Serve with crackers.

Candied Pecans

Ingredients: 

2 cups Finely Chopped Pecans

1/2 cup Melted Butter

2 tsp Worcestershire Sauce

3/4 tsp Salt

1/2 tsp Cayenne Pepper

1/4 tsp Dry Mustard

2 Egg Whites (beaten until fluffy)

Directions: Melt butter and set aside. Beat egg whites and add other ingredients, with butter added last. Coat pecans and put on cookie sheet and bake @ 325 for 28 mins stirring every 7 mins. Store in sealed container.

 

 

“Cut my Pie Into Four Pieces, I Don’t Think I Could Eat Eight” – Yogi Berra

 

Chiffon Pumpkin Pie

 

Bourbon Corn Pudding

Whether your day will consist of a Turkey Trot or just a turkey, we sincerely hope that your holiday is full of family, friends and fond memories!

 

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