A five star Mom

My entire life my mom has been the one to teach me how to cook. Before I moved to New York City for college in the fall of 2010 we spent every holiday in the kitchen preparing meals and desserts for the family. When I moved I only got the opportunity to cook with her for Thanksgiving and Passover. These are two of my favorite holidays and include the most food I think. This year I won't be home for Passover and that is one of the hardest things for me. It has been my job for years to make Matzah Balls for the soup, and be the first person to taste the charoset (A fruit and nut spread that may just be the most heavenly thing I have ever eaten) and make the flour-less chocolate cake. So instead of being sad about not being home I want to recap this years Thanksgiving and share a few recipes that my mom and I love!

 Doesn't that look appetizing! This was my plate this Thanksgiving! (Mind you I hadn't had lunch that day and had been cooking all morning!) lets go from the top down! In the top left corner we have the classic Crescent Roll. Most people use the brand Pillsbury, but last year I found a wonderful recipe that tasted exactly the same that are much better for you. Next down the left side are Mashed potatoes, the Turnips, then stuffing that my mom makes with Challah bread. It is delicious! From the top right we have some mixed veggies, the turkey (dark meat only for me), and sweet mashed potatoes with marshmallows on top. 

My Mom is always in charge of the turkey. One day I will figure out how that gets done! But here are the before and after pictures of the most moist, perfectly cooked, delicious turkey!

I have become, what my mom likes to call me, the salad maven of the house. When I'm home I make a salad every Friday for Sabbath dinner, and for holidays as well. This was my Thanksgiving turkey salad!

                                                                                 

These are the gorgeous loaves of cranberry bread I made this year. Thanksgiving is not complete without at least one slice of cranberry bread!

This was my prized possession if you will this Thanksgiving. I have never latticed a pie before and this took me a good half hour of carefully placing and tucking the dough strips. This is what I would like to give my recipe for, because it uses the most creative skill. I would like to compare my method to that of a recipe found in Bon Appetit.

Bon Appetit Method

Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar.

Read More http://www.epicurious.com/recipes/food/views/Old-Fashioned-Lattice-Top-Apple-Pie-102411#ixzz2Ms9IuZjQ

My Method

Instead of using thick dough strips I cut mine fairly thin. I used about 10 on either side. The lattice is formed by simply weaving the dough strips on top and underneath one another alternating each way. When they are all woven and look similar to the above photo, I like to take a beaten egg and brush each strip to give the pie a golden brown shine when it comes out of the oven. 

Apple Pie Recipe

3 cups Golden Delicious apples, peeled, cored, thinly sliced

1 tablespoon lemon juice

1/4 cup (packed) golden brown sugar

1/2 cup sugar

1/8 teaspoon ground cinnamon

1 frozen pie crust

1. place the frozen pie crust in a 350 ºF oven for about 5/6 minuets, just until it is soft.

2. In a large bowl mix the sliced apples with the lemon juice, brown sugar, sugar, and cinnamon.

3. Start to layer the apples in a circular pattern following the crust.

4. Once all of the apples are layered, start your lattice, brush with egg wash, and bake in the oven for about 10 minuets or until you see the apples bubbling. 

I have enjoyed reliving my Thanksgiving, hope you enjoyed reading and everything you saw! This one's for you Mom! :)

Happy Eating!

- Molly