Thanksgiving recipes:

The green pantry is a blog for "healthy" recipes, but for the Holidays I like to break the rules. :)

Velvety Pumpkin Bisque
( this is a tradional recipe at my home every holiday. Which the boys thought it wasn't a very manly option until they tasted one bite and now I have to make it every year.) Next year, I am going to work on a lowfat version ;)

2 Tbs. Butter
1 Tbs.minced green onion

1 16 ounce can of pumpkin
1 cup water
2 tbs. brown sugar
1/2 tsp salt
1/8 tsp white pepper
1/8 tsp. cinnamon
2 chicken flavor bouillon cubes
2 cups half/half
1 lemon thinly sliced to garnish on top
Minced parsley to garnish.

In a 2 qt. saucepan over medium heat, place butter and onions. Cook until tender stirring occasionally. Stir in next 7 ingredients blending and mixing slowly. Bring to a boil. Lower heat to a simmer for 5 minutes to blend flavors.

Add half/half heat through, stirring constantly.

Garnish with lemon rings and parsley.




Sweet Potato Flan Prep Time: 20 min Inactive Prep Time: 6 min Cook Time: 2 hr 0 min Level:
Intermediate Serves:
10 to 12 servings For the caramel: ( you can also buy already store bought flan and save yourself some trouble ;)
2 cups sugar
1/2 cup water

For the flan:
1 large sweet potatoes (about 1 pound), baked until tender then peeled
2 cups half-and-half
6 tablespoons granulated sugar
7 ounces sweetened condensed milk
2/3 cup water
2 teaspoons vanilla extract
2 tablespoons maple syrup
5 large eggs
2 egg yolks
Chocolate Spider's Web, recipe follows


Preheat the oven to 300 degrees F.
Prepare the caramel: In a heavy saucepan, combine the sugar and water. Cook over low heat, without stirring, until the syrup turns a medium amber, painting the sides of the pan with a wet pastry brush as needed, about 5 minutes. Pour into one large (10-cup) souffle dish or round casserole, and tilt to evenly coat the bottom and slightly up the sides. Set aside.

Prepare the custard: In the bowl of a food processor, process the potatoes. With the machine running, add 1 cup of the half-and-half, and process until smooth.

In a large bowl, combine the sugar, the remaining 1-cup of half-and-half, the condensed milk, 2/3 cup of water, the vanilla extract, and maple syrup, and mix well.

In another large bowl, beat the eggs and egg yolks until frothy. Strain the eggs into the wet ingredients and mix well. Add the sweet potato mixture, whisk well, then transfer to the prepared pan. Place the dish in a large baking pan and add enough hot water to come halfway up the sides of the dish. Bake for 2 hours, or until the custard is mostly set but the center is still slightly wobbly. Remove from the oven and transfer to a rack to cool.
Refrigerate until very cold, at least 6 hours, or overnight. To unmold, run a thin knife around the sides of the custard and invert onto a serving dish. Cut into wedges and serve as desired.