Happy Thanksgiving!
MIO takes aim at leftovers, dessert and keeping warm
Thanksgiving is nigh, but that doesn’t mean it’s too late to localize your feast.
If you’ve spent many Thanksgivings in Oklahoma, you’ve likely enjoyed a Field’s pecan pie or a Schwab’s smoked ham. Many of you have one or both of them in your immediate future.
Let us not forget, November marks the start of baking season, where even those who have to be reminded to how to turn on the oven find themselves in the making pies, cakes and cookies.
The Made in Oklahoma Apple Skillet Cake bakes in a cast-iron skillet and will work for any holiday, but it’s even better on a random Sunday afternoon.
MIO's Lemon Butter Bars are a switch from traditional lemon bars, using Suan’s Scotch Bonnet Mango Lemon Fruit Butter, with a touch of heat.
Baking will certainly be on the mind, but so, too, will hot chocolate. The MIO's Rich and Creamy version includes honey, vanilla, cinnamon, chopped dark chocolate bars and a dash of chile.
And finally, late November is without a doubt the time of year more leftovers are eaten than any other time. The MIO's Turkey Pot Pie marries those leftovers with local mushrooms and fresh herbs.
For more recipes like these as we stride deeper into the holidays, go to miocoalition.com. And happy Thanksgiving!
Lemon Butter Bars
1 stick Braum’s Butter, softened
¼ cup powdered sugar
1 cup Shawnee Mills All-Purpose Flour
1 jar Suan’s Scotch Bonnet Mango Lemon Fruit Butter 2 eggs
¾ cup granulated sugar ¼ teaspoon baking powder Powdered sugar for dusting
Preheat oven to 350 F. In a large bowl, combine
butter, sugar and flour. Pat into an ungreased 8-inch square pan. Bake for 20 minutes.
In a medium bowl, combine Suan’s lemon butter, eggs, sugar and baking powder. Mix thoroughly by hand or with an electric mixer for 2 to 3 minutes. Pour over hot crust. Bake 25 to 30 minutes. Cool, then dust generously with powdered sugar.
SOURCE: The Made in Oklahoma Coalition
Rich and Creamy Hot Chocolate
2 cups Hiland Whole Milk 1 tablespoon Cheatwood’s Pure Raw Honey
¼ teaspoon Griffin’s vanilla teaspoon ground cinnamon teaspoon dried ancho chile powder
2 Bedre dark chocolate bars, chopped
Garnish with Hiland freshly whipped cream, grated chocolate, cinnamon, ancho chili or marshmallows
In a small saucepan combine the milk, honey, cinnamon and ancho powder, and heat over medium. Keep an eye on this, as it can boil over.
Break up the chocolate bar into a small microwaveable bowl, microwave for 20 seconds then stir. Repeat until the chocolate is relatively smooth.
When the milk just begins to simmer, remove from heat, whisking in the melted chocolate. Whisk vigorously
for 1 minute or until smooth. Serve with garnish.
SOURCE: The Made in Oklahoma Coalition
TURKEY POT PIE
Pastry for a double-crust (9-inch) pie
4 cups chopped, cooked turkey from Schwab's Smoked Turkey Legs
1 stick Braum's butter
1 leek, sliced
1 onion, chopped
2 potatoes, cut into 1-inch pieces
2 carrots, sliced
1 (8-ounce) package J-M Mushrooms
½ cup Shawnee Mills All-Purpose Flour
2 cups chicken broth
1/3 cup chopped Scissortail Farms flat-leaf parsley
1 teaspoon Daddy Hinkle's seasoning
1 teaspoon Scissortail Farms fresh thyme leaves
½ cup Braum's heavy whipping cream
Salt and pepper, to taste
1 egg
Place pie dough into 2 (9-inch) pie pans or 1 (9-by13-inch) baking dish. Set aside.
Remove turkey from turkey legs, and set aside.
Preheat oven to 375 F. Melt butter in heavy Dutch oven. Sautee leek, onion, potatoes and carrots until tender. Add mushrooms, and cook about 2 minutes. Sprinkle flour over vegetables. Slowly add chicken broth, and cook a few minutes or
until thickened. Stir turkey, parsley, Daddy Hinkle's and thyme. Remove from heat, and slowly add heavy cream, stirring to combine. Add salt and pepper, totaste.
Pour filling into baking dish or pie pans. Roll out pastry to fit top of each pie, then place over filling.
Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry.
Whisk together egg and 1 tablespoon water, then brush over top of piecrust. Bake at 375 F for 45 to 50 minutes or until golden brown. Let stand 15 minutes before slicing.
Option to freeze: Cover and freeze unbaked potpies
up to three months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 F. Place pie on a baking sheet, cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350 F, remove foil, then bake 55 to 60 minutes longer or until golden brown and a thermometer inserted in center reads 165 F.
SOURCE: The Made in Oklahoma Coalition