Nov 22, 2011

Happy Thanksgiving

Still looking for inspiration for Thursday night’s big meal? We asked Oribe Network Salons and stylists across the country to share some of their favorite Thanksgiving recipes. Have a wonderful holiday!


Crab Bruschetta
Scott Fisher Salon (Chagrin Falls, OH)

One loaf French bread, sliced in 3/4 inch sections
2 cans crab meat
1- 2 cup bag shredded Swiss cheese
1 small container heavy cream
½ stalk celery, diced small
Cayenne pepper

Mix crab, cheese, cream, celery, cayenne (to taste) and salt (to taste ) in bowl. Spread butter on bread and broil until browned. Spread about 1 tablespoon of crab mixture on browned side of bread and broil 1-2 minutes until warm and bubbly.

Tortilla Holiday Dip
Salon Vox (Ann Arbor, MI)

1 lb Bob Evans mild sausage
8 oz pkg cream cheese
10 oz can of diced tomatoes with green chiles
¾ cup sharp cheddar cheese

Brown meat and drain excess grease. Add in all other ingredients and mix well. Keep warm in fondue pot and serve with tortilla chips

Ham and Cheese Roll-ups
Salon NFuse: Stephanie Trail (Nashville, TN)

1 lb deli ham, thinly sliced
1 pkg cream cheese (room temperature)
1 bunch of green onions, finely chopped

Take one slice of ham and spread cream cheese to the edge. Sprinkle green onions all over and roll up. Slice into 1-inch pieces. Serve in a spiral.

Side Dishes

Minnesota Wild Rice
Cole’s Salon: Karen Ruckdashel (Burnsville, MN)

16 oz wild rice, cooked
1/2 cup butter
1 large onion, chopped
6-8 ribs celery, chopped
2 cans cream of mushroom soup
Salt to taste (soy sauce works too)
Mushrooms (optional)
Cranberries/Craisins (optional)
Bacon, cooked and chopped (optional)

Saute onion and celery in butter. Add cooked rice, soup and any optional ingredients. Mix and heat.

Sweet Potato Casserole
Salon NFuse: Stephanie Trail (Nashville, TN)

6-8 large sweet potatoes
1 can low fat Eagle Brand sweetened condensed milk
1 Tbsp cinnamon
¼ tsp nutmeg
1 cup raisins
1 pkg miniature marshmallows

Clean and pierce sweet potatoes. Lightly coat with oil. Bake at 350 degrees until soft, approximately 45 minutes. Peel potatoes and put in mixing bowl. Mash with a mixer until smooth. Add cinnamon, nutmeg and sweetened condensed milk. Mix until blended. Add raisins by hand and stir until mixed thoroughly. Put mixture into a 9x13 pan. Bake for 20 minutes. Add marshmallows and bake until lightly brown.

Miss Sallie's Candied Yams
Kim Cutting…and everyone at Bliss Salon (Marblehead, MA)

4 large sweet potatoes (about 4 ½ pounds)
¾ cup water
1 cup firmly packed brown sugar
½ tsp salt
½ tsp ground nutmeg
1/3 cup butter or margarine

Preheat oven to 350 degrees. Peel sweet potatoes; cut lengthwise into 1/4-inch thick slices. Place sweet potatoes in a roasting pan; add water. Cover pan tightly with aluminum foil. Bring to a boil over medium heat and cook 8 minutes or until most of water evaporates. Remove from heat. Combine brown sugar, salt and nutmeg. Sprinkle mixture over sweet potatoes. Dot with butter. Bake, uncovered, for 30 to 45 minutes or until sweet potatoes are tender and candied, basting occasionally.

Lemon Pear Salad
Cole’s Salon: Karen Ruckdashel (Burnsville, MN)

1 16oz can of pears
6 Tbsp cream cheese
1 cup whipping cream
1 large box of Lemon JELLO

Drain juice from pears into saucepan. Add water to make one cup, then boil. Dissolve Lemon JELLO in pear sauce. Whip cream cheese, whipping cream and pears in blender. Add JELLO mixture and whip some more. Pour into mold or bowl and refrigerate overnight

Brandy's Cranberries
Salon 2412 (Mountain Brook, AL)

1 lb cranberries, washed and dried
2 ¼ cup sugar
3 Tbsp Brandy

Layer baking sheet with heavy duty foil. Place berries in an even later on foiled pan. Sprinkle 2 cups sugar on top. Cover and seal with another sheet of aluminum foil. Bake at 350 degrees for 1 hour. Sprinkle remaining sugar and pour in brandy. Mix well. Keep in glass jar in fridge up to one year.

Main Course

Barbeque Brisket
Terrell Aesthetics (Union City, TN)

8-10 lb beef brisket
Cavendars or beef rub of choice
French’s Yellow Mustard
Used coffee grounds
Barbecue sauce of choice

Rub Brisket thoroughly with Cavenders or beef rub of choice. Then completely cover/rub with French's Yellow Mustard. Let marinate overnight. Remove brisket from refrigerator and, after your morning coffee, take the used coffee grounds and sprinkle them sparingly over marinated brisket. Place in smoker for four hours at 250 degrees. We use hickory or pecan wood. After four hours, remove brisket from smoker, wrap in aluminum foil and place in 250-degree oven again for an additional 6 hours. You could leave in smoker but be sure to wrap in aluminum foil to contain juices and prevent from over-drying during cooking. Cook slow and low!

Make final marinade sauce by taking barbeque sauce of choice and diluting it with 50% liquid coffee. After six hours, brush on barbeque/coffee sauce mixture and place back in oven for 30 minutes. Remove brisket from oven and cut diagonally against grain. Once finished, pieces of brisket can be returned to the smoker or oven to make burnt ends. Burnt ends are most popular in Kansas City-style barbecue, where they are traditionally served open-faced on white bread.


Cranberry Apple Pie
Capelli Capelli: Annette Coltelli (Carmel, CA)

Use any pie crust recipe or pre-made pie crust, but there must be enough dough to cover the top of the pie.

¾ cup firmly packed brown sugar
¼ cup granulated sugar
1/3 cup flour
1 tsp cinnamon
4 cups peeled, sliced Granny Smith or any other baking apples (3 or 4)
2 cups chopped cranberries
2 Tbsp butter, cut up
½ cup heavy whipping cream

Preheat oven to 425 degrees. Cut apples and mix together with cranberries, flour, sugar and cinnamon and place in pie shell. Cover filling with pastry dough and cut vents. Trim and flute edges. Bake pie 15 minutes. Reduce heat to 350. Bake 50 minutes, or until apples are tender and filling is bubbling over. With knife, re-cut vents. Pour cream through vents. Bake 5 min.

Cream Cheese Cherry Pie
Salon NFuse: Stephanie Trail (Nashville, TN)

3 low-fat cream cheese (room temperature)
1 can Eagle brand low-fat sweetened condensed milk
¼ cup lemon juice
1/3 cup of sugar
1 tsp vanilla
2 graham cracker crusts
1 can Comstock cherry pie filling

Combine cream cheese and sweetened condensed milk. Mix until smooth. Add sugar, mix. Add vanilla, mix and then pour into pie crusts. Refrigerate. When ready to serve , cover with cherry pie filling. Cut and enjoy. [Variations: Use Oreo cookie crust instead of graham. Use mixed berry or blueberry pie filling.]
Go Back


First to Know

Join and get the latest news, offers and style tips delivered to your inbox.

Thank you for subscribing.