Thanksgiving on the Ranch
Along with so many others around the globe, the holiday season will be looking quite different for us this year. During Christmas, we usually head to a house filled with family at Jannie and Grampery’s in the Bay Area. Afterwards, we’ll head to Brian’s mom’s house in Black Butte to see his side of the family. We both come from BIG families, so it’s always such a loud, fun, chaotic season that we all love.
Thanksgiving is usually a holiday spent at the ranch, so not too much will change around here next week! We always say, the animals don’t take holidays, so we do our morning chores and make the rounds to feed them before we start preparing our big dinner.
These photos are from when Five Marys was featured in the November 2020 issue of Country Living Magazine. We had such an awesome time having the team out to the ranch and showing them what an M5 Thanksgiving meal looks like at camp.
We’ve included 5 FULL RECIPES at the bottom of this blog post so you can try some out yourselves!
The rest of the recipes in this blog post can be found in my Ranch Raised Cookbook - purchase yours HERE!
Setting the Table
Camp is probably our favorite place to be on the ranch, and our farm table up there has gotten SO much use over the past couple years. We have a bunch of shibori-dyed clothes and I like to spread one out down the center of the table for special dinners. We gather some flowers, greens, and small branches to put in a pretty pitcher, and finish off the table with some beeswax candles.
We really don’t overthink it… I believe it’s so important to relax and enjoy celebrations. It’s about the people so much more than making sure things look prim and proper.
Let’s Eat!
Here are some of my favorite go-to’s…
Main Dish
We always spit-roast our turkey over coals - most people don’t think of doing turkey on the grill, but it’s our favorite way to do it! We cook it with our M5 spice rub and some Meyer lemons, which add a little zest.
Speaking of Meyer lemons, many of you know that a sidecar is my absolute favorite cocktail. They certainly don’t always look this fancy around here… but on Thanksgiving (and at the burgerhouse!) we like to serve them in pretty sugar rimmed glasses. I also like using bourbon instead of the classic brandy. You can find the recipe at the bottom of this post!
If you want to switch it up this year and have a main dish besides turkey, here are three of my favorites to try from the cookbook …
• Rancher’s Pie (pg. 113)
Shepard’s Pie, Cottage Pie, Rancher’s Pie - they are all pretty similar in that they have a savory meat filling and lots of fluffy mashed potatoes crowning the top, and they are all baked until bubbling and crispy brown. Traditionally, Shepard’s pie uses ground lamb, and it was a dish my Irish grandmother loved. Cottage pie is more of an English variation that uses beef. I call my version Racher’s Pie because I use whatever I have on hand… beef or lamb, but ground beef is my go to.
• Bacon-Wrapped Pork Tenderloin (pg. 158)
Wrapping an entire pork tenderloin with smoky bacon that’s been woven into a lattice takes the cut to an entirely new level. This is a fun way to add some flair and impress your guests. Rubbing the pork with a simple mustardy paste (which can be done the day before) pumps up the flavor. Once the tenderloin is nearly ready, I glaze it with honey to give it that little bit of sweetness pork loves.
• Garlic-Rosemary Roasted Leg of Lamb (pg. 180)
Like many larger cuts of meat, it may seem a bit intimidating if you’ve never cooked one before, but leg of lamb is more approachable than you might think! The timeless combination of rosemary and garlic complement the earthy flavor of lamb and is so aromatic when roasting.
Sides
For sides, I’ve got my cast-irons on hand! I’m a big fan of the Skillet Cornbread with Honey Butter and the Cast-Iron Hasselback Potatoes. (See the recipes at the bottom of this post).Brian declared this the ‘best cornbread I’ve ever tasted,’ and everyone always comments on its silkiness. It’s not your average cornbread! Baking and serving it in a cast-iron skillet makes it look great on the table, but you can also use a baking dish.
The cast-iron potato dish makes an impressive presentation, but it’s nearly effortless to put together. The secret is to place chopsticks or thin wooden spoon handles on either side of the potatoes so when you cut into them, the knife doesn’t go all the way through. I like these on the simpler side, seasoned with M5 Spice Rub and baked with plenty of butter. We usually serve them with sour cream, but you can load them up with crispy bacon and shredded cheese just before they come out of the oven.
Some other favorites from the cookbook that will be great for Thanksgiving dinner …
• M5 Roasted Cauliflower with Buffalo Sauce (pg. 189)
Roasted veggies of all sorts are a big hit in our house.
Cauliflower is a favorite because there are so many ways you can play with the flavor, and it goes with just about everything. Brian prefers this version because he loves anything with a little kick to it, like the spicy buffalo sauce.
If you aren’t in the mood for buffalo sauce, experiment with other accompaniments: toss the roasted cauliflower with a splash of vinegar and dried currants, or lemon zest and chopped green olives.
• Creamy Parmesan Polenta (pg. 200)
Creamy and buttery, hand-stirred polenta is a side I make frequently both for our retreats and for cozy dinners at home. Sometimes I use milk, but swapping it for buttermilk gives the polenta an amazing tangy flavor. The leftovers are excellent warmed in a saucepan with a little milk or buttermilk to bring back the smooth silky consistency, even after it’s been in the fridge a day or two.
• Wakefield’s Cheesy Bread (pg. 48)
This was my great-grandmother’s recipe, and when I was growing up my mom always made cheesy bread for family gatherings. It is ridiculously simple, and the family history claims this started as a Depression-era appetizer because the ingredients were very affordable and easy to find. My girls love it, and Maisie knows how to prep and make it all on her own.
Salad
A favorite salad of mine (enough to be on the menu year-round at the burgerhouse!) is the Crispy Brussels Sprout Salad with Citrus-Maple Vinaigrette.
The crispy-brown, barely cooked sprouts and tangy-sweet citrus dressing are such a unique combination. We add toasted almonds to the salad, but pecans or walnuts would be right at home in this dish too. (See full recipe at the end of this post).
Desserts
For dessert, you can’t go wrong with the Brioche Bread Pudding with Bourbon-Butterscotch Sauce.
JJ loves bread pudding nearly any way you serve it, but this lightly spiced version with dark butterscotch sauce (and plenty of whipped cream) is her top choice. You can leave out the bourbon, but I enjoy the sweet, deep flavor that our Five Marys bourbon contribute. I also like to add sliced bananas or peaches to the pudding before baking.
Another favorite dessert around here on the menu for this Thanksgiving…
Jannie’s Toasted Pecan-Apple Crisp
My mom’s recipe for autumn apple crisp is a real treat that we all look forward to when the apples ripen on our trees. We owe the delicious addition of the toasted pecans - a special Southern touch - to my sister, who lives in Nashville. This is an easy dessert to have kids help prep, as I remember doing often at my mom’s side when I was little.
Recipes
Crispy Brussels Sprout Salad with Citrus-Maple Vinaigrette
FOR THE DRESSING
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
FOR THE SALAD
• 1/2 cup vegetable oil
• 1 pound small brussels sprouts, trimmed and halved (quarted if large)
• Kosher salt
• 8 to 10 ounces mixed baby lettuces
• 1 tart-sweet apple, such as Honeycrisp or Pink Lady, quartered and thinly sliced crosswise
• 1/3 cup sliced or slivered almonds, toasted
• 2 to 3 ounces Asiago cheese, shaved
• 1 tablespoon packed chopped fresh chives
INSTRUCTIONS
Makes 6 servings.
To make the vinaigrette, add the orange juice, vinegar, maple syrup, lemon juice, and mustard to a blender and blend until well combined. With the blender running, slowly add the olive oil until the dressing is emulsified. Season with salt and pepper. You should have about 1 cup vinaigrette. Store in a jar for up to 1 week in the refrigerator.
To make the salad, in a large cast-iron skillet over medium-high heat, warm the oil until very hot but not smoking. Carefully add the sprouts to the pan, cut side down, and cook until crisp-tender and golden brown on the cut sides, about 4 minutes. Using a slotted spoon, transfer the sprouts to paper towels to drain and cool. Sprinkle with salt while still warm.
In a large wide serving bowl, toss together the lettuce, apple, and sprouts with about 1/4 cup of the vinaigrette. Top with the almonds, cheese, and chives and serve at once, passing the remaining vinaigrette alongside.
Cast Iron Hasselback Potatoes
INGREDIENTS
• 5 tablespoons unsalted butter, melted, divided, plus more for greasing the pan
• 6 medium russet or Yukon Gold potatoes (about 1 1/2 pounds total)
• 2 teaspoons M5 Spice Rub
• 2 tablespoons chopped fresh flat-leaf parley leaves, for garnish
• Sour cream, for serving
INSTRUCTIONS
Makes 6 servings.
Preheat the oven to 425 degrees F. Grease a 12-inch cast-iron pan with butter or bacon fat.
Cut each potato crosswise into 1/8-inch -thick slices without cutting all the way through to the bottom - leave about 1/4 inch of the potato intact (this will help hold them together). A good trick is to lay two chopsticks on either side of the potato to keep the knife from going all the way through. Arrange the potatoes in the pan with about an inch in between.
Brush the potatoes all over with half of the butter. Sprinkle evenly with 1 teaspoon of the spice rub. Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and drizzle the potatoes, which should have opened up slightly, with the remaining butter and the remaining 1 teaspoon spice rub. Bake uncovered until the potatoes are crispy on the edges and soft in the center, about 15 minutes longer. Garnish with the parsley, then serve with sour cream.
INGREDIENTS
• 5 tablespoons unsalted butter, melted, divided, plus more for greasing the pan
• 6 medium russet or Yukon Gold potatoes (about 1 1/2 pounds total)
• 2 teaspoons M5 Spice Rub
• 2 tablespoons chopped fresh flat-leaf parley leaves, for garnish
• Sour cream, for serving
INSTRUCTIONS
Makes 6 servings.
Preheat the oven to 425 degrees F. Grease a 12-inch cast-iron pan with butter or bacon fat.
Cut each potato crosswise into 1/8-inch -thick slices without cutting all the way through to the bottom - leave about 1/4 inch of the potato intact (this will help hold them together). A good trick is to lay two chopsticks on either side of the potato to keep the knife from going all the way through. Arrange the potatoes in the pan with about an inch in between.
Brush the potatoes all over with half of the butter. Sprinkle evenly with 1 teaspoon of the spice rub. Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and drizzle the potatoes, which should have opened up slightly, with the remaining butter and the remaining 1 teaspoon spice rub. Bake uncovered until the potatoes are crispy on the edges and soft in the center, about 15 minutes longer. Garnish with the parsley, then serve with sour cream.
Skillet Cornbread with Honey Butter
INSTRUCTIONS
Makes 6 to 8 servings.
To make the honey butter, in a small bowl, use a fork to smash and stir together the butter, honey, and salt until well combined. Cover and refrigerate for at least 30 minutes before using.
Preheat the oven to 425º degrees F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish.
To make the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan.
Bake until the top is lightly golden and a toothpick inserted into the center comes out clean, about 17 minutes. Let cool for 10 minutes before serving with the honey butter.
FOR THE HONEY BUTTER
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 tablespoons good-quality honey
• 1/4 teaspoon kosher salt
FOR THE CORNBREAD
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup whole milk
• 2 large eggs
• 6 tablespoons unsalted butter, melted
Brioche Bread Pudding with Bourbon Butterscotch Sauce
INSTRUCTIONS
Makes 6 to 8 servings.
To make the bread pudding, grease a 9-by-13-inch baking dish with a generous amount of butter. In a large bowl, whisk together the milk, cream, eggs and yolks, sugar, vanilla, salt, and spices until well combined. Thickly slice the brioche, then cut or tear it into 1-to-2-inch pieces. Arrange the bread in the prepared pan in an even layer, then pour the milk mixture over it. Press the bread into the milk mixture. Set aside, pressing the bread down every so often, for 1 hour.
Preheat the oven to 325 degrees F. Bake the bread pudding until golden brown and cooked through, about 40 minutes. If you like it a bit darker, turn on the broiler to brown the top. Transfer to a wire rack to cool for 15 to 30 minutes, or cool to room temperature.
Meanwhile, make the sauce. In a medium saucepan over medium heat, melt the butter, then add the brown sugar, 1/3 cup of the cream, and the salt, stirring until smooth. Without stirring, but swirling the pan occasionally, let the mixture simmer for 4 minutes, or until the sugar melts and the mixture looks like caramel sauce (reduce the heat slightly if it starts to darken too quickly). Remove from the heat and stir in the remaining 1/3 cup cream, the bourbon, and the vanilla.
To serve, scoop the bread pudding into shallow bowls, then top with the butterscotch sauce and a dollop of whipped cream.
FOR THE BREAD PUDDING
• Unsalted butter, for greasing the pan
• 1 3/4 cups whole milk
• 1 cup heavy cream
• 3 large whole eggs
• 5 large egg yolks
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 (1-pound) loaf brioche or challah
FOR THE SAUCE
• 1/4 cup unsalted butter
• 1 1/2 cups packed light brown sugar
• 2/3 cup heavy cream, divided
• 1/2 teaspoon kosher salt
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
FOR SERVING
• Whipped cream
Mary’s Lemon Bourbon Sidecars
INSTRUCTIONS
Makes 2 cocktails.
Pour the sugar into a shallow dish. Rub the rims of two sidecar glasses with the lemon wedge and dip the rims in the sugar to create a sugared rim.
Fill a cocktail shaker half full with ice. Add the lemon juice, bourbon, and orange liqueur. Cover and shake. Strain into the prepared glasses and serve.
INGREDIENTS
• 2 tablespoons sugar
• 1 Meyer lemon wedge
• Ice, cubed or crushed
• 1/2 cup freshly squeezed Meyer lemon juice (from about 3 Meyer lemons)
• 1/2 cup (4 ounces) bourbon
• 1/4 cup (2 ounces) orange liqueur, preferably Cointreau, or maple syrup or honey simple syrup
