Wonder what ‘5 ingredient Fix‘ star Claire Robinson is up to for Thanksgiving? “I kind of have a little mini friends Thanksgiving,” She told us. “I live in New York now so a lot of us don’t go home. So I love that we celebrate it with friends here and we tend to go home for the holidays after.”
She reveals, “When I go home I don’t cook. I still expected to be cooked for [laughs].”
Claire also suggested some quick and simple dishes to accompany the turkey on Thanksgiving Day.
1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans
Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!
8 tablespoons butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten
Preheat oven to 375 degrees F.
In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
6 tablespoons butter, melted
1 (15-ounce) can pumpkin puree, organic if possible
3/4 cup sweetened condensed milk
2 large egg yolks
Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.