A kid-friendly Thanksgiving
Recipes even the pickiest eaters will love
Friday, October 19, 2007
Let’s face it: Not every kid likes the "grown-up" menu of Thanksgiving family gatherings. So we challenged Kiddy Cuisine staff and area kids to come up with something for Thanksgiving that kids will love.
They met the challenge, coming up with simple recipes parents can make with their kids ages 2 and up.
"We took classic Thanksgiving favorites and gave them a twist," says Juliet Greene, executive corporate chef at Kiddy Cuisine, (kiddycuisine.com) a Chicago company that hosts cooking classes in businesses such as Whole Foods and Macy’s and in private homes.
Kids love individual portions they can make and decorate on their own, she says.
"Let your little chef have fun mixing the ingredients and being creative to make their very own Thanksgiving meal," she says. "You might even find yourself making adult portions for the holidays."
Apple Pie on a Stick Serves 6
1 large Golden Delicious apple, peeled and sliced into six wedges
2 tablespoons sugar
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 sheets prepared pie dough
6 Popsicle sticks
1 cup caramel sauce
Preheat oven to 350 degrees. Place each apple slice on a stick. Mix sugars and cinnamon together and dip in apple slices. Cut six 4-inch circles from pie dough. Wrap apple in dough and bake for 15 minutes or until golden brown. Cool and serve with caramel sauce for dipping.
Honey cornbread cut-outs Serves 6
½ cup cornmeal
1½ cups flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons melted butter
1 tablespoon honey
2 eggs, beaten
1¼ cups milk
Combine cornmeal, flour, sugar, baking powder and salt in medium bowl. Add oil, butter,
honey, eggs and milk; stir until just blended. Pour into greased 8-inch square baking pan. Bake
in preheated oven for 35 minutes. When cool, use cookie cutters to cut out your favorite shapes.
Yummy yammy casserole Serves 6
6 large sweet potatoes, peeled and cut into cubes
¼ cup unsalted butter
1 cup half and half
½ cup dark brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
12 large marshmallows cut in half
Place the sweet potatoes in an 8-quart saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes or until tender when poked with a fork.
Preheat the oven to 350 degrees. Grease a 9 x 13-inch glass baking dish or six 6-ounce ramekins. Drain the sweet potatoes, place in a large bowl and mash until fairly smooth. Add the butter, half and half, brown sugar, cinnamon and vanilla extract. Transfer to the baking dish or ramekins, cover and bake for 35 to 40 minutes or until heated through (about 25 minutes for ramekins).
Uncover the baked sweet potatoes and place the marshmallows on top. Return to the oven and bake for an additional 5 to 8 minutes, or until the marshmallows turn golden.
Sweet cranberry ‘ketchup’ dip
Makes 1½ cups
1 cup organic tomato sauce
½ cup whole cranberry sauce
Mix together and serve with turkey bites.
Crispy cornmeal turkey bites Serves 6
3 skinless boneless raw turkey breasts
1 cup bread crumbs
½ cup cornmeal
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup butter, melted
Preheat oven to 400 degrees. Cut turkey breasts into 1½-inch pieces. In a medium bowl, mix together the bread crumbs, cornmeal, cheese, salt, thyme and basil. Put melted butter in a bowl for dipping turkey pieces. Coat turkey pieces with the bread crumb mixture. Place well-coated turkey pieces on a lightly greased cookie sheet in a single layer and bake in the preheated oven for 20 minutes. Serve with cranberry ketchup dip.