Every family has their own quirky, delicious, and closely guarded recipes they make for each Thanksgiving. For this week's Shooting Challenge, you documented (and shared) those delectable dishes...even though at least one was just off the back of the box...and one of you still won't tell.
4 cups fresh cherries
1 cup sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract
Your favorite pie crust or pie dough recipe for 2 crust pie
This is my girlfriends favorite pie. She always makes it for our "friendsgiving."
- Chris Riggleman
Back of the Box
I misinterpreted this contest, thinking we had to include the recipe in the photo. Whoops! Every year, my mother's family gets together for pie and coffee. There are lots of other food and drinks too, but everyone brings a few pies. My mother makes apple, cherry, mincemeat and chocolate pudding. This year, I thought I might mix things up by bringing home some persimmons, which not everyone in this part of the country has heard of, much less seen or tasted. I thought my mother might want to mix them in with her apple pie, but she wanted to try something different instead and found this recipe for apple persimmon crumble. So it's not so much a tradition as a slight deviation from tradition, taking into account the changing family dynamic (caused by, among other things, my moving 3000 miles away). If you'd like an additional recipe, I'm afraid the only pie I've mastered is chocolate pudding. At the grocery store, pick up a box of pudding mix. If you look around in that same aisle (likely down and to the right) you'll see pre-made pie crusts. Pick up one of those, and some whipped cream. Make the pudding according to the directions on the box and pour it into the pie crust. If you're going somewhere, bring the whipped cream separately and add it just before serving. Surprisingly, you will win any potluck with this. Taken with my Nikon d3100 with my 50mm lens.
- Rachel Mullin
Big Ass Rolls
These are my mom's soon-to-be-relatively-famous "Big Ass Rolls;" named that way since as they rise the do look like majorly over-proportioned ba-donka-donks. This is the view of them cooking in our oven right before thanksgiving dinner is served.
I thought the glass door of the oven added a "soft" filter that looked better than showing them out of the oven. We always make too many, and enjoy sandwiches with the rolls as the bread for days and days after Thanksgiving.
Not sure about the recipe... they just magically appear every year! Body - Nikon D200 Lens - Nikon 35mm F/1.8 Prime Workup - Adobe Lightroom 4.4
- Alan Smith
Not a Fan
Not being a fan of turkey, I went with pork tenderloin accompanied with potatoes and carrots. The image was captured with the iPhone 5S. The pork was prepared with a marinade of orange juice, lemon juice and dijon mustard for 3 hours. Then 3 diced potatoes, 4 carrots in chunks, and 1/2 cup of onions and a clove of garlic in a baking dish. This was baked at 375 degrees for 35 minutes. Stuffing added to make it more traditional Thanksgiving.
- Jonas Demuro
An anemic turnout this week, but I saw all your phones at the Thanksgiving dinner table! So share the rest of your shots (and recipes) in the comments. The big shots are on flickr.