The Sweeter Side of Mommyhood

The Sweeter Side of Mommyhood

Toucan Pie

How was everyone’s Thanksgiving?  From what I saw and read on various social media outlets, it looked like everyone might have had a more relaxed Thanksgiving than usual… or maybe it just seemed that way to me because I was more relaxed. Either way, I do hope it was wonderfully enjoyable and that your bellies were full and happy.

I also hope that we all continue to be thankful, continue to recognize the things in our life that are good and happy and well.  There is no reason at all to stop being thankful simply because the calendar month isn’t reading “11”.  Recognizing the specific things in my own life that I am grateful for, not just in November but grateful for all the time, is certainly part of my resolutions for the coming new year.

Our day was spent with family and food, cozy fires and fall flowers, and lots and lots of love.  And nothing is better than all of that!

Gracie’s movie theater.

Poor Dante. My dog, Denver, kind of messes up his life.  Not sure he’s thankful for that puppy!

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Our day was also spent amidst some wonderful recipes I’d love to share.  Though these were eaten on our  Thanksgiving, they would be equally great served at any upcoming holiday or event you have planned for this hectic time of year.

First up, this lovely holiday drink I am dubbing the CherryBerry Mojito.  Made with pink cherry juice and whole cranberries, this holiday spin on my favorite classic will be sure to please. It’s not too sweet and the mint and lime keep it fresh.

CherryBerry Mojito

Limes

Maraschino Cherries and Juice

Cranberry Juice

Tonic, Sprite, or 7Up

Ice

Light Rum

Mint

In the bottom of a tall glass, squeeze the juice of half a lime over top some torn mint leaves.  With the back of a wooden spoon (or with a muddler if you have one) muddle the mint and lime to bruise the leaves and release the fragrant minty oils.  Add a handful of whole cranberries and mash gently with the back of the spoon.  Fill glass halfway with ice and pour a shot or two of rum over top.  Fill glass with Seltzer of your choice (the Sprite or 7Up will be sweeter) and top with a splash of cranberry juice and a spoonful of cherry juice.  Stir gently and add a lime wedge to garnish.

Excuse that crazed smile- apprently my drink was ridiculously delicious…

The next recipe is straight from Williams Sonoma:

Green Beans with Glazed Shallots  and Lemon

WS says, “Glazed shallots and lemon elevate an everyday side dish into a festive presentation befitting a Passover meal or other holiday celebration. This is a real crowd-pleaser that both children and adults will love. The green beans can be cooked earlier in the day and refrigerated, then reheated just before serving.”
Ingredients:
  • 2 lb. small green beans, ends trimmed
  • 2 Tbs. olive oil
  • 6 shallots, thinly sliced
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste

Directions:

Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and sauté, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately. Serve 6 to 8.
This next recipe is a great starter or appetizer for a large crowd.  It’s easy to plate up and pass around and you can change the ingredients based on your own tastes.
PopPop Sam’s Antipasta
Ingredients:
Assorted cured italian meats. We like
  • prosciutto
  • capicola
  • genoa salami

Assorted olives. We like

  • black olives
  • green olives
  • kalamata olives
  • stuffed olives (blue cheese, feta)

Cheese

  • bocconcini (little mozzarella balls)
  • parmesan
  • pecorino romano
Marinated Artichoke Hearts, quartered
Halved Cherry Tomatoes
My Dad makes this all the time and it’s literally GONE almost as soon as he puts it out.  Sometimes he lays down a bed of large, whole romaine leave and piles everything nicely on top, other times he puts everything over a bed of torn lettuce and it turns into more of a “green” salad. Once all the ingredients are artfully arranged, he usually drizzles a nice italian vinaigrette over top.  It is so good.
And have you tried bacon wrapped scallops yet?  I can’t even really call this a recipe…
Bacon Wrapped Scallops
Partially cooked bacon (still needs to be pliable)
Fresh scallops
Preheat broiler.  Wrap scallops in a piece of bacon and secure with a toothpick.  Broil for 5-7 minutes or until bacon is crisp.  Remove from oven and sprinkle with salt. Simple and perfect for parties.
And last but not least, the crown jewel of this entire post- TOUCAN PIE.
Have you ever had it? It’s divine. The toucan really adds something special.
Note- if you are unable to find toucan in your local grocery store, you can substitute pecans.  They’ll be just as good.
Ok, ok. So there aren’t really toucans in this pie.  But our two year old really calls it toucan pie, and we rather liked the sound of that, so it’s stickin’.  If you- or your guests- might have a problem serving toucan, you could also call this Chocolate Pecan Pie.  Slightly more PC.
My Mom and I think this recipe sets up perfectly.  The chocolate is somewhat stabilizing and just gives the pie such a rich flavor.  If your family will let you change the classic- this is definitely the recipe to try!
Ingredients:
  • 3 eggs slightly beaten
  • 1 cup corn syrup (we used light)
  • 1 package/ 4 oz. semisweet chocolate chips, melted
  • 1/3 cup sugar
  • 2 Tbls. melted butter
  • 1 tsp. vanilla
  • 1 1/2 cups pecan halves

Your favorite pie shell.

Preheat oven to 350 degrees F.

Stir eggs, syrup, melted chocolate, sugar, butter and vanilla until well blended.  Stir in pecans and pour into pie shell.  Bake for 50-60 minutes.  Cool on a wire rack and add whip cream for serving.

My Mom’s recipe notes list, “easy and yummy” which this pie certainly is!

Happy Thanksgiving, just one more time, to you and the ones you love. Soon we’ll be in full Christmas swing but it’s nice to remember just how important a thankful spirit can be during such a crazy time of year.
Later this week I’ll be posting THE BEST tiramisu recipe I have ever tried- in my entire life– as well as a fun DIY Christmas present tutorial that would be perfect for any toddlers on your list that you don’t know what to get!
Happy making!
J

Comments

  1. Thanks for sharing! Love all of the Lilly-isms you’ve been posting lately! I can’t wait to try my hand at the Toucan Pie… would make a great dessert to bring along to Christmas parties. Also, when talking about holiday cocktails, try my favorite: Equal parts Moscato and Apple Juice, with a shot or so of Goldschlager. Amazing!!

    Reply

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