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Kitchen @Bonnie’s Thanksgiving Edition

Welcome friends! You’re watching, “Kitchen @Bonnie’s” on §ims⁴ Food Network™. I’m your host Bonnie and I want to welcome you into my home for the Holidays.

Thanksgiving is one of my most favorite times of the year. As I have a ton to be thankful for. I whip up some of the most amazing dishes only once, this time of year, that have been past down through my family for generations.

Migrating from the south, our menu for Thanksgiving consist of these amazing dishes:

Cornish Hen | Honey Glazed Ham | Smoked Turkey Greens | Cornbread Dressing | Baked Macaroni & Cheese & Sweet Potato Pie.

Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways, but not to be confused, to pumpkin pie.

Join me as we cook:

My Favorite Simple Roast Hen

Ingredients:

One 2- to 3-pound farm-raised hen

Kosher salt. creole’ seasoning and freshly ground black pepper

bushel of fresh thyme sprigs

Apple, cored and sliced

4 cloves of garlic

Unsalted butter

Dijon mustard

Preparation:

Preheat the oven to 450°F. Rinse the hen, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.                                    

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the hen to cook evenly, and it also makes for a more beautiful roasted bird.                                    

Now, salt the hen—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with creole’ seasoning and pepper.                                    

Insert: Apple slices, garlic and thyme into the cavity. Place the hen in a sauté pan or roasting pan and, when the oven is up to temperature, put the hen in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the hen with the juices and thyme and let it rest for 15 minutes on a cutting board.                      

Remove the twine. Separate the middle wing joint and eat that immediately. Slather the meat with fresh butter. Serve with mustard on the side. You'll start using a knife and fork, but finish with your fingers, because it's so good.      

credits: Thomas Keller

Hubby’s Sweet Potato Pie

Ingredients:

Sweet Potatoes (2 per pie)

½ cup Sugar & ½ cup Brown Sugar

1 tbsp. French Vanilla Extract

1 tbsp. Lemon Extract

Eggs (2 per pie)

⅔ cup Egg Nog

1 tsp. Nutmeg

2 tsp. Cinnamon, divided

2 Sticks of Butter

Pie Crust (Preferably Graham Cracker)

Preparation:

Preheat oven to 350°.

Peel sweet potatoes and slice. Boil in water until tender. Drain.

Stir in, butter, eggnog, sugar, egg, extract, nutmeg and cinnamon. Beat on medium speed until mixture is smooth. 

Make a wash with remaining egg and 1tsp. of cinnamon. Baste crust with wash. Pour filling into an unbaked pie crust.

Bake at 350° F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.  Pie will puff up like a souffle, and then will sink down as it cools.

Thanks for watching! Have a fantastic Holiday and DON’T FORGET the cranberry sauce! See you next week on, “Kitchen @Bonnie’s”! ♥

But Wait...There’s More...

Special Edition Bonnie Signature Engraved Rolling Pin & Measuring Cup

“Chow” for now™,

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