The $25 Dinner: Thanksgiving Edition
For Thanksgiving, we’re taking our $25 Dinner series and supersizing it with three elements: a vegetarian centerpiece, a festive side, and a showstopper dessert — each one for $25 or less.
A reminder, I’m shopping these recipes like my cupboards are bare and I need everything on the list. You’ll probably have a lot of the pantry items already, so your tabs will ideally be way under $25.
Here are a few ground rules:
* No assumptions. Oil, salt, pepper, and water are the freebies; everything else I have to buy. You might have other pantry staples hiding in your kitchen, but I want to put these dinners through a worst-case-scenario test and shop completely from scratch.
* No sneaky math. If I need two cups of rice, I’m not going to tell you it costs $1 from a larger bag. The entire package has to go toward my $25.
* No discounts. I’m shopping at my regular mid-priced Brooklyn grocery store. Could I do this for less at Aldi or Trader Joe’s? One trillion percent, and you definitely should! But I want to know you can walk into a regular store with $25 and come out with dinner (or, in this case, $75 and come out with a Thanksgiving feast for 8-10 people).
* No hiding. You get to see the receipts. I’ll show you exactly what I bought and what everything cost; plus, I’ll share any shopping decisions I made along the way.
You can add all three to your Thanksgiving spread, or just bring one of these scene-stealers to the party. There are no wrong answers here.
A Centerpiece Squash
Serves 8 to 10
I spent decades of my life as a vegetarian, so I understand the need for a big, exciting veggie option at the center of the table that isn’t another lasagna. (I love lasagna, but it gets to a point.) This squash has a very high impressive-looking-but-so-easy ratio, which I love. Plus, it couldn’t be more autumnal if it tried. After roasting, it gets doused in a delicious brown sugar–mustard glaze, topped with toasted walnuts and thinly sliced chives, and covered in extremely festive pomegranate seeds. Why should turkey get to have all the fun?
At the grocery store, I shopped small to save some cash. I bought the tiniest shallot I could find and used my store’s bulk bin to eyeball the ¼ cup of walnuts I needed. Nuts spoil quickly, so I always buy in small quantities. Some of the ingredients — like brown sugar, Dijon mustard, and apple cider vinegar — are probably things you have at home already. I was sweating as Nancy was ringing me up, but I squeaked in with a grand total of $24.99. One penny to spare!
1 large butternut squash, about 4 pounds
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 small shallot, finely diced
3 tablespoons packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup walnuts, toasted and finely chopped
1/4 cup pomegranate seeds
Fresh chives, thinly sliced
Preheat the oven to 425°F.
Use a vegetable peeler to peel the squash, but keep going past the pale outer layer (you might see some green stripes here too) until you reach the bright orange flesh. Cut the squash in half lengthwise, then use a soup spoon to scoop out the seeds and gunk.
On a rimmed baking sheet, rub the squash all over with 2 tablespoons of olive oil and season both sides with plenty of salt and pepper. Turn the squash halves cut-side down and pour 1/4 cup of water onto the baking sheet. Roast until the squash is slightly soft but still firmly in shape, which should be about 20 minutes. Remove from the oven and cool for about 15 minutes, or until the baking sheet isn’t too hot to handle.
Place a pair of chopsticks (or two wooden spoon handles) along both sides of one squash half. Using a sharp knife, cut across to make 1/4-inch thick slices and let your chopstick barriers stop you from cutting all the way through. Do the same with the second squash half. Brush the top of the squash with one more tablespoon of olive oil and return to the oven. Roast until the squash is completely tender and the tops are lightly caramelized, about 30 to 35 minutes.
Meanwhile, in a small saucepan, heat that last 1 tablespoon of olive oil over medium heat. Stir in the shallots and let them sizzle until they’re getting soft, about two minutes. Add the brown sugar, Dijon mustard, apple cider vinegar, and two tablespoons water. Give it all a good whisk until you have a nice sauce, then let it bubble away while still whisking occasionally. After three or four minutes, you’ll see those bubbles start to get really thick and slow. Remove from the heat and whisk again to make sure the sauce is looking glossy and syrupy. (Pop it back on the heat if it needs another minute or two.) Give it a taste and season with salt and pepper.
Slide a fish spatula, a long offset spatula, or a long chef’s knife under the squash to help release it cleanly from the baking sheet. Transfer the squash halves to a serving platter, then spoon the warm sauce over the top letting it slide down the sides. Sprinkle on the toasted walnuts, the pomegranate seeds, and a final scattering of chives just before serving.
Jalapeño Corn Brûlée
Serves 8 to 10
Here’s the Venn diagram of this dish: jalapeño cornbread, grandma’s corn pudding, and sweet-and-salty kettle corn. If two or more of those made your ears perk up, have I got a treat for you! It’s a simple mixture of frozen corn, jalapeño, and scallions in a thick, creamy sauce that bubbles in the oven until nice and golden. But the real magic comes at the end, with a sprinkle of sugar broiled into a crackly, crème brûlée-style crust. It’s so silly, but I absolutely love it. And those little shards of caramelized sugar are so addictive, my spoon kept finding its way back to the skillet for one more bite.
At the grocery store, this was a pretty easy shop. Even with buying the sugar and flour (things you probably already have at home), I came in way under budget with a grand total of $18.86. A full $6.14 left, enough for a secret stash of chips and dip. (The kitchen staff need snacks, too.)
2 pounds frozen sweet corn, thawed and drained
4 tablespoons unsalted butter
1 jalapeño, seeds removed and diced
4 scallions, thinly sliced
1/4 cup all-purpose flour
2 cups half-and-half
Kosher salt and freshly ground black pepper
1/2 cup granulated sugar
Preheat the oven to 375°F.
In a 12-inch cast-iron skillet, melt the butter over medium heat. Add the jalapeño and scallions and stir occasionally until they’re bright green, about two minutes. Add the corn and a good pinch of salt and pepper. As you cook and stir, the kernels will release some water into the skillet and then that water will evaporate. That should take about five minutes, but it might be closer to 10 depending on your corn. Just keep it moving around and you’ll get there.
Sprinkle the flour evenly over the corn and let it cook for one minute while you stir. We do not want that raw flour taste. Slowly pour in the half-and-half a little at a time and stir to fully combine before adding more. Add another hefty pinch of salt salt and lots of black pepper. While stirring constantly, let the mixture come up to a bubble until it’s nice and thick, about five minutes. Do you know the spoon test? Dip your wooden spoon into the sauce, lift it out, and run your finger across the back of the spoon. If a clean line stays exactly in place, you know it’s done.
Use the spoon to spread the corn pudding into an even layer. Transfer to the oven and bake until bubbling around the edges and lightly golden on top, about 20 to 25 minutes. Remove the skillet from the oven and let it rest for 10 minutes. Switch the broiler to high and move the rack to about six inches below the heating element.
Sprinkle the sugar in a thin, even layer over the surface. Broil, watching constantly and rotating the skillet often, until the sugar melts and caramelizes into a golden crust, about one to three minutes. (And if you have a kitchen torch, skip the broiler and let it rip!) Serve directly from the skillet.
Spiced Pumpkin Cake
Serves 8 to 10
I love pumpkin pie as much as the next guy, but you know what I love more? Not having to make pumpkin pie. This spiced pumpkin cake (all mixed in one bowl!) hits that same craving without the stress of airlifting pie crust into a pie plate or praying that your perfectly smooth surface doesn’t crack. Do you like a dollop of whipped cream with your cake? Go for it. Do you want to serve this with a fun ice cream flavor? So do I! (If you’re thinking maybe you want both, you are welcome at my house any time.) The one thing I will insist you do is my little powdered sugar trick for a very attractive cake topping. It’s what really makes this feel spectacular.
I shopped the full list to stress-test this recipe, but I suspect you’ll have a lot of the baking ingredients in your pantry, like flour, brown sugar, powdered sugar, and pumpkin pie spice. If you can’t remember when you bought your baking powder, I recommend buying a fresh container. And I think we all know this, but Libby’s is the best pumpkin purée. Even after adding everything to my basket, I came in at a grand total of $24.92. A darling 8¢ to spare.
Nonstick cooking spray
1 stick (113 g) unsalted butter
1 (15-ounce/425 g) can pumpkin purée
1 1/4 cups (270 g) packed light brown sugar
4 large eggs
Zest of 1 orange
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (205 g) all-purpose flour
Powdered sugar, for decorating
Preheat the oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Alternatively, line the bottom of a 9-inch cake pan with parchment paper and coat with spray.
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, and don’t go anywhere. The butter will foam up, but underneath, you’ll see the milk solids start to toast and turn brown. Keep watching and swirling until it’s deep brown and smells toasty, about three to five minutes. Immediately pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
To the bowl with the browned butter, add the pumpkin purée, brown sugar, and eggs. Give it some elbow grease as you whisk until it’s completely smooth. Add the orange zest, pumpkin pie spice, baking powder, and salt. Give it another really good whisk.
Sprinkle the flour evenly over the batter. Switch to a spatula and fold it in until just combined. Remember to scrape around the sides and bottom of the bowl to get everything mixed in.
Transfer the batter to the cake pan and wiggle the pan to smooth out the top. Bake until the cake is set in the center, about 40 to 45 minutes. I like to press on the center of my cakes; you can feel when they’re springy and set, but a toothpick inserted into the center that comes out with a few moist crumbs can also be your test here. Let the cake cool completely in the pan, about 2 hours. Release it from the springform pan, or flip it out of the cake pan and turn it upright.
Set the cake on a piece of parchment paper or a large cutting board. Use a paper doily, a lace doily, or a decorative placemat as your stencil here. Center it over the cake and lay it completely flat. If your cake is domed, smooth the stencil so it follows the shape. Scoop some powdered sugar into a fine-mesh strainer or sifter and very generously dust the entire surface of the cake. Carefully lift the stencil to reveal the pattern. Wait until everyone has taken a picture and appropriately praised your work before slicing and serving.
I hope your Thanksgiving is full of delicious food, good company, and plenty of reasons to go back for seconds. But most of all, I hope someone else does the dishes for you.
Casey Elsass is a food writer, recipe developer, and cookbook author based in Brooklyn. He is the author of the bestselling cookbook What Can I Bring?: Recipes to Help You Live Your Guest Life and has co-authored more than 30 cookbooks. His writing has appeared in publications including The New York Times, New York Magazine, Bon Appétit, NPR, Food52, and, of course, Cup of Jo.
P.S. More $25 dinners, and a dinner party conversation starter.
Source – Cup of joy
