Localize your kitchens this Thanksgiving with Made in Oklahoma recipes
The Made in Oklahoma Coalition is gearing up for Thanksgiving and buying local its mission.
Tried and true Thanksgiving recipes like green bean casserole, mashed potatoes, sweet potatoes and pecan pie are on every home cook's menu. This year, the MIO is sharing its most-requested Thanksgiving recipe, Homemade Green Bean Casserole. This upgraded traditional recipe contains no canned soup, but don’t worry about difficulty. Local products come to the rescue.
Twice Baked Sweet Potatoes are an interesting and crowd-pleasing spin everyone will love in place of those tired canned yams. The MIO's Ham Biscuits are ideal for Black Friday breakfasts and inspiration for Christmas morning come December.
While Thanksgiving is in the kitchen forefront, the MIO recognizes November is the kickoff for holiday baking season. The MIO has combined Thanksgiving tradition with Christmas sensibility to create Pecan Pie Truffles. Bourbon, dark brown sugar and toasted pecans combine for a treat capable of carrying through New Year's Day as a dessert to bring to parties or gift for neighbors and friends.
Homemade Green Bean Casserole
Serves: 8-12
1 (12-ounce) package Bar-S Bacon, cooked and crumbled
1 package sliced J-M Farms Mushrooms
1 yellow onion, finely diced
2 tablespoons Hiland Dairy Butter
2 tablespoons Shawnee Mills All-Purpose Flour
2 1/2 cups Hiland Dairy Half and Half or Whole Milk
¼ teaspoon nutmeg
½ teaspoon ground black pepper
Salt to taste
2 large (28-ounce) cans Italian-style green beans
1 package french-fried onions
In a large cast-iron skillet, saute the bacon until crispy. Remove and let cool. Reserve 1-2 tablespoonsof the bacon grease in the hot pan for sauteing the mushrooms. Add the mushrooms into the hotgrease, flattening to even them in the pan but not stirring. Once the heat has returned to the pan startturning the mushrooms and browning the other sides. Remove them and reserve with the bacon strips.Lower the heat, and in a dry pan saute the onion until translucent and cooked through. Reserve with themushrooms.
Using the same pan, heat the butter on medium to low heat until it clarifies, then add the flour andstir for 2-3 minutes. Add the half and half or milk, stirring with a whisk until it begins to thicken. Add themushrooms and onions. Crumble in the bacon. Add the nutmeg and pepper, and season lightly with salt.
Drain the green beans, and pour into a large casserole dish. Evenly pour the sauce over the greenbeans and place in a preheated 350 F oven for about 20 minutes. Remove from oven, and top withthe French-fried onions. Bake an additional 20 minutes.
Twice Baked Sweet Potatoes
Serves: 8
4 medium Triple S Sweet Potatoes
3 tablespoons brown sugar
3 tablespoons Hiland Butter, melted
1 cup Hiland Sour Cream
1 tablespoon Griffin’s Original Syrup
1 teaspoon salt
1/2 teaspoon cinnamon
Toppings:
1 cup mini marshmallows or 1 tablespoon Hiland butter, melted
1 cup chopped Miller Pecans
Heat oven to 400 F. Wash and dry sweet potatoes. Poke each sweet potato several times with afork. Place on a baking sheet, and bake 50-55 minutes until tender and done.
Blend together brown sugar, melted, sour cream, syrup, salt and cinnamon.
Cut warm sweet potatoes in half and gently scoop out sweet potato, keeping skin intact. Add sweetpotato to brown sugar mixture, and blend until smooth. Add mixture back to each sweet potato skin,smoothing out the tops.
For marshmallow topping, evenly distribute marshmallows over each potato. For pecan topping,combine butter with pecans, then evenly distribute over each potato. Bake in a preheated 350 F oven for 10 minutes. For a more toasted look for the marshmallow topping, broil for just 30 seconds to 1minute, watching closely so they don’t burn.
Ham Biscuits
3 ½ cups Shawnee Mills All-Purpose Flour
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon baking powder
½ teaspoon baking soda
1 ½ sticks cold Braum’s Unsalted Butter
1 cup cold Braum’s Buttermilk
Schwab’s Hickory Smoked Spiral Ham
Spreads: Roark Acres Honey, Seikel’s Oklahoma Gold Mustard, Braum’s Butter, Suan’s Scotch Bonnet Pepper Jelly, Southern Roots Sisters Peach Pepper Jam
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda.
Cut butter into cubes. Using a pastry blender or two forks, cut in cold butter until mixture is crumbly.Stir in buttermilk until a dough just begins to form.
Turn out dough onto a lightly floured surface. Gently pat dough into a 10- by 8-inch rectangle. Cut intofourths. Stack on top of each other, and pat or roll into a rectangle again. Repeat three more times. Rolldough to 3/4 -inch thickness. Use a 2 ½-inch biscuit cutter to make 12 biscuits. Re-roll scraps as needed.Freeze until cold, about 10 minutes.
Place biscuits in a 12-inch cast iron skillet. Bake until golden brown, 15 to 20 minutes.
Cut each biscuit in half and place a slice of Schwab’s ham in each. Serve with honey, jam, mustard or your favorite spread.
Oklahoma Pecan Pie Truffles
2½ cups Knight Creek Farm Pecans, toasted and finely chopped
1 cup graham cracker crumbs (from about 8 whole graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons Griffin’s Original Syrup
¼ cup Same Old Moses Bourbon
1 teaspoon Griffin’s Vanilla
8 ounces Bedre Dark Chocolate Melting Wafers or 8 ounces of Bedre Dark Chocolate Bars
Stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add syrup,bourbon and vanilla, stirring until well combined. Use your hands to fully incorporate the mixture.
Form 24 walnut-size truffles. Place on a cookie sheet, and freeze for 2 hours.
In a double boiler or microwave, melt chocolate on low to medium heat, stirring occasionally until fullymelted and smooth.
Line a baking sheet with parchment paper. Dip frozen truffles into melted chocolate, and place onbaking sheet. Let firm — about 15 minutes.
SOURCE: The Made in Oklahoma Coalition
This article originally appeared on Oklahoman: Thanksgiving recipes from the Made in Oklahoma Coalition
