Happy Thanksgiving! Today is a day to voice everything you are thankful for. Tell your parents you love them, let your siblings know you really do care, and if you have kids, make an example for them. Thanksgiving isn’t the only day of the year to remember the things you’re thankful for, carry this holiday throughout the rest of the year and share your joy with others!
Today we have some special recipes to try out. First is the salad part of Thanksgiving dinner. Enjoy this luscious fruity lettuce concoction that even the kids will love!
Simple Raspberry Vinaigrette: 2 Tbsp. Torani Raspberry syrup, 1/2 cup extra virgin olive oil, 6 Tbsp. raspberry vinegar, 1 tsp. Dijon mustard, 1 Tbsp. finely minced shallot, Salt and pepper to taste
Instructions: Combine all ingredients and whisk well. Season to taste with salt and pepper.
Makes about 1 cup.
The main course of this Thanksgiving feast is great when you have a recipe hand-me-down. My immediate family just recently has gotten away from traditional turkey for thanksgiving. We served turkey and prime rib this last year which was a real treat! My mom’s side of the family was huge, like I had 44 cousins huge. When we would go to eat at my grandma’s, my uncle would bring the turkey because he was a turkey farmer, and my other uncle would bring some pork because he was a pig farmer. We always had leftovers of the meat, but there were never enough of the sides to go around. I hope you enjoy your main course this year, whatever it may be!
And for dessert, I hope you saved some of that day old bread because this recipe wants to use it for you. This caramel infused pudding is just sweet enough to satisfy your taste buds.
Torani Caramel Bread Pudding: 1/2 cup Torani Caramel syrup, 6 cups day old bread cubes, 1/2 cup sliced, toasted almonds, 1 cup heavy cream, 4 eggs, separated, pinch of salt
Instructions: Preheat oven to 350F. Butter 6 individual 8 oz. ramekins. Mix the bread and almonds. Whisk cream with egg yolks and syrup. Pour this mixture over bread and almond mix and stir. Whip egg whites and salt to soft peaks and fold into bread mixture. Portion into ramekins and bake in a hot water bath for 45 minutes. Serve warm or at room temperature.
ENJOY and HAPPY HOLIDAYS!!
