Last week, we kicked off this year's Holiday Gift Guides with fun, inexpensive gift ideas.  Now it's time to kick things up a notch…

For the Host or Hostess

Serving pieces are always a great gift, no matter what the occasion. Every now and then though I come across a piece that I feel is extraordinary.  This Copper Finished Coffee Urn ($199) is sure to be the conversation piece at any soiree and just looks as if it will make the coffee taste better.  It holds up to 25 cups of coffee. - picked by Heather Jones

For the Dessert Lover

On last year's gift guide we talked about custom cereal. This year we're doing one better with custom ice cream, gelato, and sorbetto.  For $49.99 per ½ gallon you can go to the ecreamery website and create a custom design with some favorite flavors. The best part? You even get to name your custom flavor!  I think "Mom needs a day off" has a nice ring to it. - picked by Heather Jones  

For the Gamer

It seems video game designers have discovered that some gamers are also foodies. To answer that call there are a whole slew of video games out there for the foodie who likes a little virtual escape every now and then.

For the Nintendo Wii ($199) , the Food Network has Cook or Be Cooked ($39.99).  Cut, slice, and dice your way through over 30 recipes from the Food Network kitchens with Food Network experts Mory Thomas and Susie Fogelson watching you every step of the way.  I had the opportunity to try out the game and I was quite impressed with the graphics and attention to detail, this game wouldn't allow you to get away with any shortcuts or sloppy cooking. 

First designed for the Nintendo DS system ($129), and now available for the Wii as well,  Cooking Mama (starting at $19.99) was the precursor to Cooked or Be Cooked. Cooking Mama has a similar concept as the Food Network Game, rack up the points by preparing dishes accurately and in a timely fashion. Although, this game has a more of a "cartoon" look to it that turned me off a bit.  Plus, you don't have the benefit of Food Network execs coaching you along the way.  Still, the game is still lots of fun and quite addictive.  

Last but certainly not least, culinary renaissance man Jamie Oliver has also created a game for the Nintendo DS simply called What's Cooking ($19.99).  His game features a whole cookbook full of recipes that you have the option of preparing in ten different virtual kitchens. The concept is the same as the previous two games, but one thing I like about this one is that you can create your own original dishes and save them. What will they think of next? - picked by Heather Jones

For the Shutterbug

Do you know someone who wants to be the next YouTube sensation, The Next Food Network Star or is the Martin Scorsese of the family? If so, then this gift is perfect.  Pure Digital has produced the super easy to use Flip video cameras (starting at $149).  Take anywhere from 60 to 120 minutes of footage and upload it to your computer to edit and store. An HD version is available and the quality of the sound and picture is excellent (video camcorders have certainly come a long way).  I happen to own one of these and needless to say my girls have grown tired of me chasing after them with the camera in my hand - it's that much fun. - picked by Heather Jones
 
For the Wine & Spirit Lover

Every wine lover should own a Vinturi Red Wine Aerator. Pouring wine through this funnel-like contraption instantly aerates it, providing all the mellow benefits usually accomplished only by decanting for an hour or longer. (The wine also makes a conversation-provoking slurping sound as it travels through the channels of the funnel. I admit a perverse fascination with this noise.) The Vinturi costs around $40, and is also available at many housewares stores and wine shops. To round out your gift, purchase a couple of nice wine glasses or a good corkscrew (I like the original Screwpull). If there is a klutz on your gift list, include a reliable stain remover, like Wine Away) - picked by Peggy Fallon

For the Jewelry Lover

I have been a fan of the charm bracelet ever since I was gifted that iconic Tiffany charm bracelet nearly 15 years ago. Rembrandt Charms has the largest assortment of charms in the country; any charm you can think of they have it.  You can go online and choose from the many pre-made charm bracelets or customize your own to give a personalized charm bracelet that is a cut above the rest.   I created this custom design ($204) with a mixer, chef hat, wine bottle, colander, spatula and cookbook that is sure to delight the foodie in your life. - picked by Heather Jones

For the Kitchen

I know people that have more than one Christmas tree in their house.  But, I admit that for a long time I didn't get it; no matter how lovely they looked why would you need two? Then again, I never had a house large enough that a second tree would even seem remotely appropriate. This year, however, I am contemplating putting a small second tree in my kitchen. A holiday centerpiece of sorts if you will.  At some point, I realized what an awesome gift idea it would be to give someone a small, fully decorated, food themed second tree.  A small 1 or 2 ft tree brimming with sparkly food-centric ornaments is sure to bring a smile to your favorite foodies face.  I have given ornaments for gifts over the years and in the past some of the "food" themed ones have been pretty cheesy, to say the least, but my how things have changed...   Crate & Barrel has a cute silver tea kettle and a set of cocktail themed ornaments that are a must have. Other neat food themed ornaments can be found at Sur La Table, Christmas Mouse, Gumps, and Ornaments 2 Remember which has a glass seed packet ornament perfect on its own for that Foodie/Gardener in your life.

For kitchen appliances, I'd vote a handheld blender almost more important than a food processor. It's the easiest way to whirl soups smooth, blend smoothies, and even mash potatoes. The Cuisinart Smart Stick ($49.95) also has a whisk and chopper attachment.  A cordless rechargeable version is available for ($79.95). - picked by Rosemary Mark

For the Foodie's Foodie

Let's face it, during the holidays the last thing we need is another edible gift (though I'd never turn one down). But staring at several boxes of cookies can seem daunting to those of us trying to watch what we eat. Thank goodness for current fragrance trends that incorporate spices and cooking ingredients into colognes, perfumes, and lotions. Yes, some smell like an overzealous baker's worst mistake, but many boutique and high-end fragrance lines know how to seduce us (and hopefully) others. Jo Malone's line is synonymous with delicious smelling colognes and bath and body fragrances. Give one bottle away and keep the other when you're too tired to cook, but still want to entice that special someone.  - picked by Sophia Markoulakis

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Written by Judy Bart Kancigor

Photography: Jon Edwards. Food styling: Food Fanatics

Available at Amazon.com

Cookin' for Love Malaysian Latkes

From "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family" by Judy Bart Kancigor, (Workman, 2007)

• 1/2 cup chopped cashews or peanuts
• 1/4 cup chopped mint or flat-leaf parsley or a combination
• 1/4 cup finely chopped sweet red pepper
• 2 tablespoons finely chopped jalapeno pepper (veins and seeds removed)
• 2 teaspoons freshly grated ginger
• 1 1/2 to 2 teaspoons salt, or to taste (see note)
• 1 teaspoon curry powder
• 2 large eggs
• 2 large baking potatoes (12 ounces each), peeled and cut into wedges
• 1 medium onion (6 ounces), coarsely chopped
• 1/4 cup all-purpose flour
• Vegetable oil for frying
  

1. Combine the nuts, mint, peppers, ginger, salt, curry powder and eggs in a large bowl.

2. In a food processor with the shredding disk attached, shred the potatoes and onions together and drain well in several changes of ink-free paper towels. Squeeze to release as much liquid as possible. Add the potatoes and onions to the egg mixture and combine well. Stir in the flour.

3. In a large, heavy skillet, heat enough oil to cover the bottom of the pan on medium-high heat. When the oil is quite hot but not smoking, add a scant 1/4 cup batter per latke and flatten with a fork. Fry only as many patties as will fit without crowding. Cook on one side until crisp and brown, about 2-3 minutes. Turn over and repeat. Remove the patties to paper towels to absorb excess oil. Serve with yogurt mixed with chopped cucumbers and salt and cumin seeds to taste.

Makes 24 latkes

Note: To taste the potato mixture (or any mixture containing raw eggs), microwave a teaspoon or two until cooked through, 10 seconds or so, depending on size and strength of the microwave.

(Cacik) Minty Cucumber Yogurt Dip

From "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family" by Judy Bart Kancigor, (Workman, 2007)

• 1 English (hothouse) cucumber
• Kosher (coarse) salt
• 2 cups plain yogurt
• 1 to 2 teaspoons crushed garlic
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons crushed dried mint leaves
• 1 teaspoon toasted cumin seeds

1. Grate the cucumber coarsely into a colander. Sprinkle generously with salt, and allow to stand for 15 to 20 minutes. Then rinse off the salt and let drain.

2. Combine the yogurt, garlic, olive oil, dried mint, cumin seeds, and salt to taste in a bowl, and whisk until smooth and creamy.

3.  Pat the cucumbers dry, and combine them with the yogurt mixture. Taste and adjust the salt. Cover, and chill for at least 1 hour.  

Trude's German Apple-Cinnamon Pancakes

From "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family" by Judy Bart Kancigor, (Workman, 2007)

• 2 large eggs
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher (coarse) salt
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1/2 cup orange juice
• 3/4 cup all-purpose flour
• 3 cups chopped peeled tart apples (about 6 medium-size apples; see Note)
• Vegetable oil, for frying
• Cinnamon-sugar, for garnish
  

1. Beat the eggs with an electric mixer on high speed until light and lemon-colored, about 2 minutes. Reduce the speed to medium-high and blend in the sugar, cinnamon, salt, baking powder, and vanilla. Beat in the orange juice. Then beat in the flour until blended. Stir in the apples.

2. Pour oil to a depth of about 1/2 inch in a large skillet, and heat it over medium-high heat until very hot but not smoking. Drop the batter, about 2 tablespoons at a time, into the hot oil. Fry until golden, about 2 minutes for the first side, 1 minute for the second side. Do not crowd the skillet, and be sure the oil is very hot when you add the batter so the pancakes don't get soggy.

3. Sprinkle cinnamon-sugar over the pancakes and serve immediately, or keep them warm in a preheated 200°F oven for up to 15 minutes.

Makes 24

Note:  Peter likes to slice the apples thin and then chop them.

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Today is black Friday - the official start of the holiday shopping frenzy.  To help you with finding the perfect gift for the foodie in your life we've once again created a series of Foodie Gift Guides. The Foodie Gift Guides have a little something to fit every Foodie personality including the techie, the gamer, the crafter, and the eco-conscious foodies.  As with last year, we also have made sure that the gifts reflect every price range with options under $50 to over $500 and beyond starting today with our Gifts on the Cheap Gift Guide. 

We hope you'll find someone in your life who will appreciate these gifts just as much as we do.

Happy Holidays Everyone!

Project Foodie Gifts on the Cheap Gift Guide

The first gift on our list this year is perfect for the kitchen gardener or Green Foodie in your life, not to mention these are great stocking stuffers.  Handmade Seedpaper Recipe Bookmarks ($3.50) not only serve as bookmarks, but can also be planted in a favorite flower pot.  Within weeks they will produce delicious fresh herbs sure to spice up any meal. And that $3.50 price tag this is one that can't be beat. - picked by Heather Jones

For the cheese lover: The Cheese Tasting Party Kit ($12) has everything it takes (except the cheese and serving utensils) for your cheese lover to make their very own cheese tasting party.  In addition to a guide to hosting a cheese tasting party, the kit has profile cards for 50 different cheeses; which include a background on the cheese, its characteristics, wine pairings, tips on what to serve with the cheese and pointers to related cheeses you may like.  For the party itself, the kit also has labels for each of the profiled cheeses. - picked by Foodie Pam

On last year's Holiday gift guides we recommended handmade/homemade and monogrammed gift ideas. This year, how about taking it to the next level with a personalized mug, tote bag, water bottle, or apron that has your Foodie's favorite photo, image, or saying on it? Cafepress.com (prices start at $13) makes it so easy with the click of the mouse you can upload your favorite image and preview it before ordering.  (Hey Foodie Pam, I think we need a few Project Foodie tote bags what do you say?) - picked by Heather Jones

Do you know your Margaux from your Malbec? Bring back family game night with a bang, or I should say adult family game night, with Wine Wars ($19.95) a trivia game for wine geeks and wannabes.  Wine wars has 750 questions guaranteed to stump even the biggest oenophile or at least turn you into one.  - picked by Heather Jones

If you entertain on a regular basis then I'm sure you already have your standard music playlists - Jazz for cocktail parties and small gatherings, Hip-Hop for your little brother's birthday party, and so forth. But, if you are still in need of a little help pulling that perfect party music together try Sharon O'Connor's Music and Menus (prices start at $24).  Sharon offers an array of recipe card sets and cookbooks with a CD of music to match the dinner theme and the mood.  How about a little Bossa Nova to go with dessert and champagne or a vegetarian feast with some Cool Jazz?  - picked by Heather Jones 

If I had a cupcake for all the times I've precariously packed cakes or cupcakes for a journey….This 3-in-1 Cupcake Carrier ($24.99) is the perfect solution. A reversible tray holds 12 regular size or 24 mini cupcakes, or a 9x13-inch cake fits neatly without the tray. (Foodie Peggy recently demonstrated the elegance of this carrier when she waltzed into a meeting carrying 48 mini chocolate ganache cupcakes....she left with empty carriers!) - picked by Rosemary Mark 

Every friend of the Farmers Market needs this bag for their next trip out. The Personalized Artichoke Juke Market Tote ( $29) embellished with a screen print of the Globe Artichoke, it can be personalized on one side with a name of up to 9 letters.  The bag is roomy and durable with a reinforced bottom and clear, protective, water-resistant lining.  I don't know about you, but I just feel like food taste better when it's transported properly.  - picked by Heather Jones

Perfect for the Foodie that also likes their gadgets or for that busy mom who could use a "real" outlet to the rescue when the portable DVD player goes kaput, how about the Coffee Cup Power Inverter ($29.99)?  It's a 200 watt converter with 2 AC plugs and a USB port that sits comfortably in your cup holder that plugs right into any cigarette lighter socket.  The Coffee Cup Power Inverter has overload protection and a low battery shut-off which lets you power 3 devices at once without worrying about draining the cars battery power.  - picked by Heather Jones

For the person that has a love of fine art these Izmir measuring cups ($32) are sure to please.  Bright and colorful, these measuring cups are made of sturdy stoneware and are sure to bring a smile on that special person's face every time they use them.  Definitely my favorite pick from this list. - picked by Heather Jones 

Artisinal food producers finally have a place to sell their handcrafted edibles with the foodzie.com website that makes it like walking into your favorite farmers market or boutique bakery without ever leaving home. In addition, your purchases support people who are passionate about producing quality food in small batches. This online marketplace carries everything from produce to cheese to chocolate. - picked by Sophia Markoulakis

And for those of you looking for some general direction on personal gifts for all your foodie friends consider these great ideas courtesy of Peggy Fallon when browsing your favorite shops this holiday season…

• *I'm a great believer in trolling import and other discount stores for stylish, reasonably priced gifts. On its own, something like a colander will rarely wow the recipient; but pair it with a bag of imported pasta and tie it all up in a color-coordinated tea towel, and people get excited. Seriously. Just decide on a theme, and let your imagination run wild.
• 
  
• *Consider a good-quality loaf pan, a wooden spoon, and a recipe for your favorite quickbread.
  
  *Pack up a classic personal teapot with a bag of fragrant tea leaves.
  
  *Whether they realize it or not, everyone needs a nonstick silicone baking mat, such as Silpat. And you can tell them I said so. Prices start at around $15
  
  *Look for reasonably priced bamboo cutting boards. If you are shopping in the right places, you may even find a good-quality bargain paring knife to accompany it.
  
  *I'm always amazed at how many people do not own a peppermill. Do your part to elevate their lifestyles with this simple gift (already filled with peppercorns, of course.)
  
  *Don't overlook antique and other second-hand stores for vintage serving pieces. (These stores are rarely busy this time of year, which can make shopping a joy.) Look for a wonderful old silverplate serving spoon; monogrammed linen napkins; mismatched crystal glasses; or an earthenware platter-with-a-past to be given as-is, or wrapped in cellophane along with a batch of your favorite holiday cookies, then tied up with a big tartan plaid bow.  I also love the look of an old blue & white-patterned platter or bowl filled with fresh pomegranates, persimmons, or leafy tangerines. One day's centerpiece can be another day's snack or cooking ingredient.
  
  *Farmers' markets are another great spot to shop…especially for the sometimes-pricey produce mentioned above. (Plus, as you revel in the freedom of an open-air market, you won't have to deal with cranky holiday shoppers…or Muzak.)  Consider small bottles of locally-produced olive oil and wine vinegar to tuck inside a salad spinner purchased from a discount store. Enclose a recipe for your favorite vinaigrette, if you like. (Just don't enclose any perishable items, unless you are sure your gift will be opened immediately.)

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Thanksgiving is only a few days away.  If you're like me and still finalizing the details here's a few more ideas to help...

Thanksgiving is one of my favorite holiday's and over the year's I've tried bunches of different recipes.  While I haven't nailed down exactly what I'm making this year, the list at the end of this article has some of my favorite Thanksgiving sides and desserts.  As I look over the list I'm pretty sure several of them will make it to the table again this Thanksgiving.  

But before I share my favorite Thanksgiving recipes I'd like to thank the wonderful cookbook authors and Team Project Foodie members who shared their Thanksgiving menu ideas and favorite recipes over the past two weeks:

• -Frugal Foodie - A Very Frugal Thanksgiving by Heather Jones
• -The perfect recipe for a Thanksgiving beach picnic by Rosemary Mark
• -A Potluck Thanksgiving with Friends by Peggy Fallon
• -Thanksgiving Tailgate by David Joachim and Andrew Schloss
• -Liquid Thanks…giving by Kathy Casey
• -Tryptophan and Cheese by Liz Thorpe
• -Don't Mess with the Mess by Virginia Willis
• -A New Thanksgiving Favorite: Quince and Butternut Squash by Marie Simmons
• -Talking Turkey: Why Breeding Matters by Joy Manning
• -Thanksgiving Baking: The Next Generation by Cindy Mushet

Appetizers
While an appetizer isn't needed, this one is a perfect match for the season and one that the blue cheese lovers in your family will thoroughly enjoy.

Crostini with Gorgonzola, Caramelized Onions, and Fig Jam (Cooking Light, September, 2003) Ingredients: finding recipe... finding ingredients... Healthful Info: A little high in saturated fat My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On September 21, 2007, 12:16 pm pam said: The fall entertaining season is quickly approaching and this recipe is a must try appetizer. This classic combination of salty Gorgonzola cheese, sweet caramelized onions and tasty fig jam is great finger food. I like to use a narrow baguette and slice it so that each piece is approximately bite sized - making it nice and easy for guests to enjoy! On September 21, 2007, 12:16 pm pam said: The fall entertaining season is quickly approaching and this recipe is a must try appetizer. This classic combination of salty Gorgonzola cheese, sweet caramelized onions and tasty fig jam is great finger food. I like to use a narrow baguette and slice it so that each piece is approximately bite sized - making it nice and easy for guests to enjoy!

Sides
Growing up I hated Brussels Sprouts, but these two recipes have changed my view of Brussels Sprouts forever.  If you want to go with something more traditional my stand-by side is the roasted green beans.  Whatever you make, none of these will let you down.

Carrots And Brussels Sprouts (Gourmet, February, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 8, 2008, 3:10 pm pam said: This is a great use for brussels sprouts. Sweet freshly picked local carrots really add a lot of flavor to this dish if you can get them. On February 8, 2008, 3:10 pm pam said: This is a great use for brussels sprouts. Sweet freshly picked local carrots really add a lot of flavor to this dish if you can get them.

Brussels Sprouts With Shallots And Wild Mushrooms (Gourmet, November, 2006) Ingredients: finding recipe... finding ingredients... Healthful Info: Lots of veggies, but very high fat My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 2, 2007, 3:40 pm pam said: Do you like Brussels Sprouts? Maybe it's not the Brussels sprouts you don't like but they way they are prepared. This recipe is sure to convert you. Oven roasted Brussels sprouts are simply amazing - in fact I could sit and eat them hot from the oven just like they are candy. But this recipe goes beyond that by combining the roasted Brussels sprouts with sautéed wild mushrooms and crispy fried shallots. Each addition makes the dish even better. You can use any kind of mushrooms but the more exotic ones really do bump up the flavor. I like a mix of some brown mushrooms, shitake, and chanterelles (just a few go a long way in adding flavor). If you can find them lobster mushrooms are also great for a flavor hit. You can make the fried shallots the day before. If they get soggy, simply broil them for a few minutes to make them crispy again. This is a great dish for a dinner party since it looks really fancy and tastes delicious! On November 2, 2007, 3:40 pm pam said: Do you like Brussels Sprouts? Maybe it's not the Brussels sprouts you don't like but they way they are prepared. This recipe is sure to convert you. Oven roasted Brussels sprouts are simply amazing - in fact I could sit and eat them hot from the oven just like they are candy. But this recipe goes beyond that by combining the roasted Brussels sprouts with sautéed wild mushrooms and crispy fried shallots. Each addition makes the dish even better. You can use any kind of mushrooms but the more exotic ones really do bump up the flavor. I like a mix of some brown mushrooms, shitake, and chanterelles (just a few go a long way in adding flavor). If you can find them lobster mushrooms are also great for a flavor hit. You can make the fried shallots the day before. If they get soggy, simply broil them for a few minutes to make them crispy again. This is a great dish for a dinner party since it looks really fancy and tastes delicious!

Roasted green beans (Project Foodie, 2007) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On December 16, 2007, 10:43 am pam said: I love roasted green beans - they go with practically anything. And they are perfect for a dinner party; you can prepare the beans earlier in the day and then just throw them in the oven when shortly before you want to eat... On December 16, 2007, 10:43 am pam said: I love roasted green beans - they go with practically anything. And they are perfect for a dinner party; you can prepare the beans earlier in the day and then just throw them in the oven when shortly before you want to eat...

Stuffing

If you're looking for something different than your standby stuffing this is it.  Served with the mushroom gravy below you'll have the perfect pairing.

Three-Mushroom Dressing with Prosciutto (Bon Appétit, November, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 26, 2007, 4:06 pm pam said: I'm a big fan of stuffing and really love when it is cooked inside the turkey. As a result, I was a bit skeptical of this dressing but I was pleasantly surprised. It really tasted like a stuffing and it wasn't a whole lot of work. I'd make this again. On November 26, 2007, 4:06 pm pam said: I'm a big fan of stuffing and really love when it is cooked inside the turkey. As a result, I was a bit skeptical of this dressing but I was pleasantly surprised. It really tasted like a stuffing and it wasn't a whole lot of work. I'd make this again.

Gravy

The mushrooms in this gravy make it shine and can turn almost any mashed potatoes into greatness.

Porcini Mushroom Turkey with Mushroom Gravy (Bon Appétit, November, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 26, 2007, 4:04 pm pam said: This turkey has a mushroom butter that is spread between the turkey meat and skin. We've used butters on poultry before and had great results but in this case the butter didn't seem to change the flavor of the turkey much. I wouldn't make the turkey again. The mushroom gravy that went with this turkey was a bit labor intensive with lots of mushrooms and more preparing than I'm used to for a gravy. But the result was amazing. I'd definitely have the gravy again. On November 26, 2007, 4:04 pm pam said: This turkey has a mushroom butter that is spread between the turkey meat and skin. We've used butters on poultry before and had great results but in this case the butter didn't seem to change the flavor of the turkey much. I wouldn't make the turkey again. The mushroom gravy that went with this turkey was a bit labor intensive with lots of mushrooms and more preparing than I'm used to for a gravy. But the result was amazing. I'd definitely have the gravy again.

Desserts

While you'll probably feel compelled to serve Pumpkin pie this crisp is a knockout that your guests will request again and again.  Plus, the flambéed raisins are just plain old fun to make!

Apple and Quince Crisp with Rum Raisins (Bon Appétit, November, 2007) Ingredients: finding recipe... finding ingredients... Healthful Info: Save sweets for a special occasion My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 26, 2007, 4:13 pm pam said: I absolutely loved this crisp. The raisins, which were flambéed, were not only fun to make but delicious even on their own. I'd never had quince before but it really complemented the apple. On November 26, 2007, 4:13 pm pam said: I absolutely loved this crisp. The raisins, which were flambéed, were not only fun to make but delicious even on their own. I'd never had quince before but it really complemented the apple.

No matter what you make or where you make it, all of us here at Project Foodie wish you and your families a safe and happy Thanksgiving!

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This may surprise you, but until recently I'd never made a bundt cake.  Growing up my mom had an angel food cake pan which I've used to make angel food cake and streusel cake long ago, but not bundt cakes. 

Of course, to make a bundt cake you need a bundt pan.  They come in all sizes and shapes, some non-stick some not and some that are highly elaborate with wonderful shapes and designs. Based on a friend's advice that I should not get too thin of a pan and based on Dorrie Greenspan's advice in "Baking from my home to yours" to get one that is dark inside (unlike most cake pans this is a good thing for bundt cakes), I got a non-stick, yet hefty, bundt pan.  Shortly thereafter I began the quest to find the perfect recipe for my first bundt cake.

My choice was Banana Bourbon Cake (see recipe below) from Pecans from Soup to Nuts by Keith Courrege and Marcelle Bienvenu.  This may seem an odd choice for my first cake since it isn't chocolatey or overly rich, but for some reason this cake simply sung out to me to try it.  Of course, the Bourbon could have been one reason, or the pecans, but ultimately I think it was because it's an elegant but simple recipe.

The cake was quick to prepare but did take an hour to cook, and since you invert the bundt cake I was impatient the whole hour in anticipation of what it would look like.  The result was not only gorgeous but also moist and flavorful.  It's a definite keeper that I plan on making again when my in-laws visit. 

Since this first bundt cake I've baked more, including the overly rich and chocolatey type, but this one will always be my first.

And if you're a pecan fan then you'll love the variety of recipes in Pecans from Soup to Nuts which range from appetizers to desserts, with some great main course pecan crusted chicken and fish recipes as well.

Banana Bourbon Cake

From Pecans from Soup to Nuts by Keith Courrege and Marcelle Bienvenu, Pelican Publishing 2009.

Make the cake and the crème anglaise ahead of time and bring it out for dessert to serve with coffee after a meal. If you don't care for bourbon, substitute rum or brandy. You can also experiment with rum extract. This is an ideal dessert to serve during the summer following a barbecue or to bring along to a potluck supper.

Makes 12 servings

• 1 1/2 cups chopped pecans
• 1 1/2 cups raisins
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 sticks (1/2 pound) butter, softened
• 2 cups sugar
• 3 ripe bananas, mashed
• 4 eggs
• 3/4 cup bourbon
• Crème Anglaise (optional)

Preheat the oven to 350 degrees.

Toss the pecans and raisins in 1/2 cup of the flour and set aside.

Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside.
Combine the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Add the bananas and beat until incorporated.

Add the eggs, one at a time, beating well after each addition.

Fold in the sifted flour mixture and the bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan-raisin mixture.

Spread the batter evenly into a greased 10-inch tube pan or Bundt pan.

Bake until a cake tester inserted in the cake comes out clean, about 1 hour and 15 minutes. Cool and remove from the pan.

Cut the cake into slices and serve each slice with a spoonful of the Crème Anglaise if using.

About Pecans

This lovely collection of 45 recipes features the pecan in appetizers, soups, breads, salads, meats, and more. The popular nut grows naturally from Iowa all the way down to the Southeast and to Mexico. This cookbook offers such tempting dishes as Cream of Pecan Soup, Southern Pecan Bread, Asparagus with Pecan Sauce, and Orange Pecan Chicken.

Available at Amazon.com

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Written by Cindy Mushet 

For a food lover, there's no better holiday than Thanksgiving.  An entire day devoted to the preparation and enjoyment of a bountiful meal with family and friends - now there's something to be thankful for!  

Between a tumbling economy and a bumpy recovery, we're all counting our blessings extra carefully this year.  And our pennies.  In my home, the over-the-top Thanksgiving extravaganza will be a little less, well, extravagant.  That doesn't mean there won't be an abundance of good food, just a re-focus on the number of dishes and who prepares them.  This year I'm relaxing a bit, and inviting family to share in the preparation.  Best of all, the kids are helping, too.  My 11-year old daughter Bella and her cousins are making place settings as an arts-and-crafts project, and I can't wait to see what they come up with.  She already has ideas on how the tables should be set.  

She'll be helping me in the kitchen, as well, which she loves to do - just as long as she thinks it was her idea. Last night we sat down to plan out the desserts, and she opened "her" book to get some ideas.  Bella tested all the recipes in my new book (er, our new book), Baking Kids Love, and helped me choose and refine those that were included. There are even tips from her in every recipe, written straight to the kids using the book. So now that she's the "expert," she wanted to plan the baking for Thanksgiving.  I gave her the thumbs up and held my breath while she worked on the list. 

You see, if Bella had her druthers, there'd be no pumpkin pie.  She's unclear on her dislike for it, but there's no way it will pass her lips.  However, I - and many others in my large family - love pumpkin pie dearly, and can't imagine Thanksgiving without it.  As she worked, I prepared myself for a possible skirmish to keep pumpkin pie on the menu.

I was pleasantly surprised that she took her time making the list, and asked me several questions about the likes and dietary restrictions of various family members.  She knows I've long spoiled my parents, 5 brothers and sisters, and all their children with sweets galore on every holiday.  I love that she wants to continue that tradition, and is giving thought to what aunts, uncles and cousins might enjoy. 

In the end, I was impressed with Bella's list from the book.  She focused on fall fruits and recipes that will please all factions of the family.  There's a rustic apple pie, chocolate chunk bread pudding, chewy oatmeal cookies, and vanilla cupcakes she intends to top with chocolate ganache frosting and little candy pumpkins (or caramelized nuts for Grandma).  She even wants to make corn muffins to accompany the turkey dinner, and says she'll "supervise" some of the other kids and show them how to do it. 

At the top of her list is pumpkin gingerbread, a fragrant fall cake she can make all by herself by simply whisking together the liquid ingredients, then blending them into the dry ones.  Baked in a classic bundt pan and showered with powdered sugar, it's a beautiful, stress-free centerpiece for the dessert table.  Even better, it can be made ahead and stays moist for days.  That's my girl!  I've included the recipe for you here.  We're going to serve it with generous spoonfuls of whipped cream and warm caramel sauce. 

And the surprise for mom?  There, at the bottom of the list, is "mom's famous pumpkin pie."  Sigh. My little girl is growing up.  Now if only I could get her to eat it! 

Pumpkin Gingerbread

From Baking with Kids by Sur La Table and Cindy Mushet, Andrews McMeel (2009).

Makes a big 10-inch bundt cake

Note from Bella:  This cake always makes me think of snuggling in front of the fire on a cold night.  It's easy to whip up when you get the craving because you just stir everything together in a bowl.

Tools

• Large bowl
• Sieve
• Whisk
• Medium bowl
• Silicone spatula
• 10-inch bundt pan, well buttered or sprayed and coated with fine, dry breadcrumbs
• Flat 10 to 12-inch serving plate or cake stand
  

Cake

• 2 cups unbleached all purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup canola or corn oil
• 1/2 cup light, unsulphured molasses
• 1/2 cup water
  

To finish

• 2 tablespoons powdered sugar, for dusting the top
  

1.  Before you begin: Generously butter or spray the bundt pan and dust it with fine, dry breadcrumbs.  Position an oven rack in the center of the oven.  Preheat the oven to 350 F.

2.  Make the cake: Sift the flour, ginger, baking soda, cinnamon, allspice, nutmeg, cloves and salt into the large bowl.  Push through any lumps with your fingers.  Whisk to blend the mixture evenly.

Place the egg, sugar and pumpkin in the medium bowl and whisk until well mixed.  Add the oil, molasses and water and whisk until smooth and blended.  

Pour the liquid ingredients into the dry ingredients.  Whisk gently at first, and then, as the mixture blends, whisk faster, until it is a smooth batter and you don't see any more dry patches.

3.  Bake the cake: Scrape the batter into the prepared pan, and smooth the top.  Bake for 45 to 50 minutes, or until the top feels firm and a toothpick inserted into the center comes out clean.  Transfer to a cooling rack and let cool for 20 minutes.  You need to turn this cake out of the pan while it is warm (but not hot).

4. Unmold and serve the cake: Set the serving plate upside-down on top of the cake pan.  Hold the plate and pan together like a sandwich, then flip them over.  Be sure to ask your adult for help if this is too tricky.  The cake will fall out of the pan onto the plate.  Serve warm, or let the cake cool completely.

Just before serving, place the powdered sugar in the sieve and hold it over the cake.  Tap the side of the sieve gently as you move it slowly over the top, showering it evenly with sugar.

Playing Around

If you LOVE ginger, you can bump up the flavor by stirring 1/3 cup candied ginger pieces into the batter, or adding a tablespoon of grated fresh ginger after you add the eggs.

About Cindy Mushet

Cindy Mushet has been a pastry chef, instructor and author for over 20 years.  Her new book, Baking Kids Love, is a collaboration with Sur La Table, and was released in September.  Her previous book, The Art and Soul of Baking, won the IACP cookbook award for best baking book 2009, and was a cookbook club pick for Gourmet Magazine.  She is currently a patisserie instructor at Le Cordon Bleu College of Culinary Arts in LosAngeles.

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