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EPISODE GUIDE
It’s another REVELERS Dinner Party episode and this time it’s a Thanksgiving feast! It’s clear that we believe in celebrating holidays in a meaningful way; so we made the perfect eclectic playlist, gathered a few of our good friends, and laid out a feast. There was side-splitting, cheek-aching laughter and some healthy debate. We asked everyone to bring their favorite quote, memory, or thoughts on gratitude and giving thanks. Turns out we’re thankful for Rob Lowe, bad movies, first date speeches, long marriages, storytelling, Emmy winning, Thanksgiving traditions, Google, sports, road trips, family, friends, and food… glorious food.
Listen to the REVELERS Thanksgiving Playlist.
Scroll to the bottom for links and recipes.
DIVE DEEPER
Bree Hester of Baked Bree
Zombeavers – we can’t believe we are linking to this
Storycorps – the PBS program telling family stories
Resolute Visuals – David’s Storytelling Business
RECIPES
Roast Chicken with Cauliflower and Sweet Potatoes
Baked Bree’s Cranberry Sauce with Horseradish
Butter Pecan Cheesecake – I made the crust out of Pecan Sandies milled in the food processor and pressed into a buttered pan with 1TBSP butter.
Misty’s Herbed Focaccia*
- 1 ½ cups self-rising flour
- 2 ½ tsp sugar
- 1 TBSP minced fresh rosemary
- 1 TBSP minced fresh green onions (mostly greens)
- 1 TBSP minced fresh cilantro
- 10 TBSP butter + extra for buttering glass dish
- 1 ½ – 2 cups buttermilk
Mix flour, sugar, onions, and herbs in bowl. Cut in butter with a pastry cutter until crumbly. Stir in buttermilk slowly. Dough should be wet but still thick and sticky. Don’t overwork. Spoon into buttered glass 9×13 pan and pat out evenly. Brush the top with melted butter and sprinkle with more minced rosemary (and pink Himalayan sea salt if you want to get fancy). Bake at 450* until golden.
*I’ll be honest, this is more like a biscuit bread. It makes the best sandwiches with a chicken salad from the leftover chicken, feta, red onion, pistachios, and some Trader Joe’s Greek Feta Dressing. Or you can slather it with leftover cranberry sauce, and add leftover chicken and feta for another delicious sandwich. Also, I’m totally guessing at the amounts of herbs and onions I throw in or exactly how much buttermilk… I know, I would make a terrible food blogger.
Fall Brussels Sprout Salad
adapted from Iowa Girl Eats
- 12oz brussels sprouts, tough outer leaves pulled away
- 1/4 cup dried cranberries
- 1/4 cup chopped pistachios
- 1/4 cup gorgonzola cheese crumbles
- 1 Honeycrisp apple, chopped
- 3 jumbo shallots, thinly sliced
- 3 Tablespoons extra virgin olive oil
For the Maple-Balsamic Vinaigrette:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup (not pancake syrup)
- 1 teaspoon Dijon mustard
- salt and pepper
Directions
- Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, pistachios, gorgonzola cheese, and chopped apple. Set aside.
- Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
- Add ingredients for Maple Balsamic Vinaigrette together and whisk to combine. Pour over salad then toss to coat. Add fried shallots then toss and serve.
Mocha Chocolate Chunk Brownies
Make your favorite boxed brownies with chocolate chunks and substitute espresso for the water. Pillsbury also makes a great mocha brownie mix that you can throw chocolate chunks in and bake. Voila!
