Team Recipes: Thanksgiving Edition

Thanksgiving is a time for family and friends and lots of good food. We hope you all love our favorite recipes as much as we do!
Love - Lindsay, Whitney and Taylor

Ingredients:
2 fennel bulbs, stalks removed
1 yellow onion, halved and thinly sliced
2 tablespoons of olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes peeled
2 cups plus 2 tablespoons heavy cream
2.5 cups grated gruyere cheese
Kosher salt and ground pepper

Directions

1. Prehead oven to 350 and butter a 10x15 baking dish
2. Cut bulbs in half and slice them making approx 4 cups of sliced fennel.
3. Add olive oil and butter into a medium saute pan and saute fennel and onions together over medium low heat for 10 minutes
4. Thinly slice potatoes.
5. Place potates into a large bowl with 2 cups of cream, 2 cups Gruyere, 1 teaspoon salt and 1/2 teaspoon of pepper. Add fennel and onion to mixture and mix well.
6. Pour potato mixture into prepared baking dish. Press down lightly to smooth the top.
7. Combline remaining 2 tablespoons of cream and 1/2 cup of Gruyere and sprinkle evenly on top.
8. Bake for 1 hour, until potatoes are very tender and browned and bubbly. 

Ingredients:

MAKE THE DOUGH:
1. Whisk together the flour, salt and baking powder in a large bowl.

2. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.

3. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.

4. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.

5. Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

MAKE THE FILLING:
1. In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

ASSEMBLE THE PIES:
1. Preheat the oven to 425ºF.

2. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square.

3. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)

4. Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

5. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).

6. Bake the pies for about 15 minutes, or until they're golden brown.

7. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

Ingredients

1/2 cup butter

1 box jiffy corn muffin mix
1 can corn
1 can creamed corn
1 egg
8 oz cheddar cheese shredded

1/2 cup sour cream

Directions
1. Preheat oven to 350
2. In a large casserole dish, add melted butter, Jiffy mix, corn, creamed corn, egg and half of cheddar cheese. Mix until combined.
3. Dollop the sour cream evenly over the top. Use a knife to gently swirl into the casserole. Sprinkle the remaining cheese over top.
4. Bake on middle rack in oven for 40-45 minutes or until the middle is set.

5. Remove from oven and enjoy!