- Charleston Shrimp Spread
- Dry-Brined Turkey
- Roasted Turkey Gravy
- Make-Ahead Mashed Potato Casserole
- Cornbread-Pecan Dressing
- Slow-Cooker Green Bean Casserole
- Spiced Cranberry Chutney
- Sliced Sweet Potato Pie with Butter Pie Crust
- Easy Cranberry & Apple Cake
Monday, November 29, 2010
Monday, November 22, 2010
Friday, November 19, 2010
If you're aiming for a local-food menu, here are a few places to check:
- The Matthews Community Farmers Market holds its last regular-season market Saturday from 7:15 a.m. until noon. They'll do a special Thanksgiving market from 4 to 6 p.m. Tuesday. The market won't open next Saturday, and will start the every-other-week winter schedule on Saturday, Dec. 4, from 8-10 a.m. The market is on North Trade Street in downtown Matthews.
- The Davidson Farmers Market is open from 9 a.m. to noon Saturday. It won't be open again until Dec. 4.
- The Atherton Market is also open Saturday at 2104 South Blvd.
- The Common Grounds Farm Stand, 923 Providence Road (next to Interior Marketplace near Providence and Queens) is also open Saturday frin 9:30 a.m.-2 p.m. Proceeds from their sales benefit the Urban Ministry Center.
- The Community Culinary School of Charlotte will hold a holiday bake sale from 9 a.m.-1 p.m. Tuesday, at 2401 Distribution St. They'll have pumpkin pies, sweet potato pies, fruit pies, layer cakes, cookies, yeast rolls and more. Pie prices range from $10 to $14; cakes are $14 to $16; rolls are $3 per dozen. CCSC is a nonprofit organization that provides training and job help in the food service industry for adults who have had problems with employment.
Wednesday, November 17, 2010
Thursday, November 11, 2010
Wednesday, November 10, 2010
They're both dark orange, they both have smooth consistencies that are the perfect contrast with flaky crust, and they both taste mighty good under a crown of whipped cream.
So how do you decide which pie to have for Thanksgiving, sweet potato or pumpkin?
Pumpkin has that fall-harvest connection, but it's too often relegated to frozen-pie status. It's like we feel the obligation but not the motivation. Sweet potato pie recipes usually have family roots, but it gets so spiced and sweetened, it loses its connection to the fields and becomes just another delivery system for melted marshmallows.
Personally, I skip the debate and go with pecan. It's in my Georgia roots. Or I try to find the best of both worlds with a pumpkin pie topped with sweetened pecans, for that creamy/crunchy/nutty contrast.
But in the run-up to Thanksgiving, I'd love to hear which way you go and how you make the decision. What's your pleasure - pumpkin or sweet potato?