Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from
and Susannah from
are hosting Blogsgiving Dinner. There are more than 60 blogs sharing recipes this week! I hear stretchy pants and dresses are in for Thanksgiving fashion as well....right?
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see all the whole menu in
of the recipe round-up.
I am so excited to be a part of this years Blogsgiving dinner. I created one of my favorite appetizers with a Thanksgiving twist and of coursed paired it with a cocktail! Because, cocktails are my bread and butter and I wouldn't ever just let you down like that.
Cranberries are a huge staple of all holiday meals. There is something about their tangy taste that is a great addition to the table in an endless number of ways. Now, I LOVE a baked brie and it didn't take me long to pair these two flavors together. I wasn't convinced a simple cranberry sauce would do so I added in some rosemary while cooking the sauce down. I paired the baked brie with a moscow mule (with a spash of cranberry juice of course) and enjoyed as the delicious flavors took over! Now it's your chance. Scroll down for the recipe and enjoy. Share any of your blogsgiving recipes with us using #BlogsgivingDinner. We can't wait to see your creations. After all, we are thankful for readers and makers such as yourself.
3/4 pound cranberries (I used dried but you can use fresh the cook time will be a tad longer)
1/2 cup sugar
4 ounces of cranberry juice
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg
1 sprig of Rosemary Leaves
Add cranberries, sugar, cranberry juice, cinnamon, allspice, and nutmeg in a medium size pan. Stir mixture until the sauce begins to reduce and is no longer a liquid. Stir in the rosemary and let the sauce simmer for about 3-5 minutes. Allow to cool
Cranberry Baked Brie
1 brie wheel
1 roll of crescent rolls
1 whole egg
1 tablespoon water
crackers, apples, and pecans
Preheat oven to 400 degrees F. Unfold the crescent roll sheet on a floured surface. I try and pinch together any open areas here. Place brie wheel in center of crescent roll and spread cranberry sauce on top. An even layer of cranberry sauce works best. Fold the crescent roll around the brie, crimping the top and sealing the edges.
Whisk together the egg and the whater. Brush the egg wash on the crescent roll covered brie. Place in oven and bake for 20-25 minutes until golden brown. Remove and let stand for 15 minutes before serving. Serve with crackers, apples and pecans.
I hope your gain some fabulous inspiration for Thanksgiving this week during Blogsgiving that you can use at your own Thanksgiving of Friendsgiving dinner.