Thanksgiving

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 8:58 am

Baked Sweet Potatoes with Apricots and Bourbon

1/3 cup bourbon
1/2 cup chopped dried apricots
5 pounds red garnet or jewel sweet potatoes (sometimes sold as yams)
1/2 cup firmly packed brown sugar
1/3 cup butter
1 teaspoon vanilla

In a small bowl, pour bourbon over dried apricots. Scrub sweet potatoes and pierce each in several places with a fork. Place potatoes on oven rack or in a single layer on a baking sheet. Bake in a 350° oven until potatoes are soft when pierced, about 1 1/2 hours. Let stand until cool enough to handle, about 20 minutes.

Peel the sweet potatoes and place in a large bowl. Add brown sugar, butter, and vanilla to the bowl and mash with a potato masher or a fork until mixture is only slightly chunky. Stir in apricots and bourbon. Spoon into a shallow 2 1/2-quart baking dish and spread level. Bake, uncovered, until hot in the center, about 30 minutes. Serve warm. Makes about 10 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 9:55 am

Romaine Salad With Tangy Lemon-Dijon Dressing

1/4 cup water
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
8 cups torn romaine lettuce
1/4 cup finely chopped red onion
Cracked pepper (optional)
6 tablespoons plain croutons

Combine first 7 ingredients in a small bowl, and stir with a whisk Makes 4 servings (serving size: 1 1/2 cups salad and 1 1/2 tablespoons croutons)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 1:35 pm

Pecan-Buttermilk Dressing Cakes

1 cup pecan halves
1/2 cup finely chopped onion
1 1/2 teaspoons to 1 Tbsp. rubbed sage
1 1/2 teaspoons olive oil
1/2 cup sweetened dried cranberries, chopped
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon pepper
3 large eggs
2 cups buttermilk

Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.

Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat.

Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.

Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium-high heat 1 to 2 minutes on each side or until golden. Serve immediately. Makes 8 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 1:36 pm

Ham with Champagne and Vanilla Glaze

1 (11-pound) smoked, fully cooked bone-in ham
24 whole cloves
Cooking spray
1 1/2 cups Champagne or sparkling wine, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup apple jelly

Preheat oven to 350°. Trim fat and rind from ham. Score outside of ham in a diamond pattern, and stud with cloves. Place ham, bone end up, in a roasting pan coated with cooking spray. Pour 1 cup Champagne over ham. Bake at 350° for 45 minutes.

Scrape seeds from vanilla bean into a small saucepan. Add vanilla bean and 1/2 cup Champagne to pan. Bring to a boil; cook 2 minutes. Stir in apple jelly; cook 3 minutes or until jelly dissolves, stirring constantly. Remove from heat. Discard vanilla bean. Pour half of Champagne mixture over ham. Bake 30 minutes; pour remaining Champagne mixture over ham. Bake an additional 30 minutes or until ham is thoroughly heated. Place ham on a platter; cover loosely with foil. Let stand 15 minutes.

Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before the fat layer reaches opening; discard fat. Serve sauce with ham. Makes 30 servings (serving size: 3 ounces ham and about 1 1/2 teaspoons sauce)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 1:36 pm

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
3 grapefruit
3 navel oranges
1 1/2 cups pitted whole Medjool dates (about 15)
2 large heads radicchio, torn into bite-size pieces
1 cup parmesan cheese shavings, divided
3/4 cup roasted almonds, divided

In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.

With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.

Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds. Makes about 25 servings (serving size: 2/3 cup)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 1:38 pm

Cranberry Chutney

1 cup chopped Granny Smith apple
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 (12-ounce) bag fresh or frozen cranberries

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham.

Note: Refrigerate remaining chutney. Makes 4 cups (serving size: 1/4 cup)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 1:38 pm

Chocolate-Cream Pie

Crust:
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray

Filling:
2 cups milk, divided
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping, thawed
3/4 teaspoon grated semisweet chocolate

Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate. Makes 10 servings (serving size: 1 wedge)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 1:40 pm

Cranberry-Apple Cobbler with Cinnamon Biscuits

4 cups fresh or frozen cranberries
1 1/4 cups sugar, divided
1/3 cup maple syrup
5 Rome apples, peeled and sliced
3 tablespoons all-purpose flour
3 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup buttermilk
1/2 cup sliced blanched almonds
1 tablespoon sugar

Cook cranberries, 1 cup sugar, and maple syrup in a nonaluminum saucepan over medium heat, stirring occasionally, 8 minutes or until cranberries pop. Toss together apple and 3 tablespoons flour; add to cranberry mixture. Stir in 1 teaspoon cinnamon; cool and set aside.

Combine 2 cups flour, remaining 1/4 cup sugar, baking powder, soda, and salt. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface sprinkled with 1 teaspoon cinnamon; knead 3 or 4 times. Pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter.

Pour cranberry mixture into a 13- x 9-inch baking dish. Top with cinnamon biscuits. Stir together remaining 1 teaspoon cinnamon, sliced almonds, and 1 tablespoon sugar; sprinkle over cobbler. Bake at 400° for 30 minutes. Makes 6 to 8 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 1:43 pm

Tangerine Cream Parfaits

1 1/2 pounds seedless tangerines
2/3 cup sugar
2 envelopes unflavored gelatin (1/4 oz. each)
3 cups tangerine juice (see notes)
4 large egg yolks
3 cups sour cream

Grate 2 tablespoons peel from tangerines. With a sharp knife, cut off remaining peel and white membrane from tangerines; discard peel and membrane. Working over a strainer set in a bowl, cut between inner membranes and fruit to release segments into strainer. You should have 2 cups segments; cover and chill. Discard membranes; save juice to use in step 2.

In a 3- to 4-quart pan, combine sugar, gelatin, grated tangerine peel, and 1 cup tangerine juice. Stir the mixture over medium-high heat until simmering. Remove from heat. Beat remaining 2 cups tangerine juice with egg yolks to blend; stir into pan, then stir mixture over medium-low heat for 5 minutes.

Remove from heat and whisk in sour cream. Nest pan in ice water and stir often just until mixture begins to thicken, about 10 minutes. Lift pan from ice water, cover, and chill until mixture is firm, at least 1 1/2 hours or up to 1 day. Spoon about 2 tablespoons tangerine segments into each glass (at least 12-oz. size). Stir cream mixture, then spoon about 1/3 cup over segments in each glass. Repeat to layer remaining tangerine segments and cream mixture equally in glasses. Makes 8 to 10 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:00 pm

Cranberry-Strawberry-Jícama Salad

1/2 cup olive oil
1/2 cup orange juice
1/4 cup cranberry-orange relish
1 small shallot, peeled and chopped
2 tablespoons balsamic vinegar
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large jícama, peeled
2 (5-ounce) packages gourmet mixed salad greens
2 cups sliced fresh strawberries
1/2 cup sweetened dried cranberries, finely chopped
2 large navel oranges, peeled and sectioned (optional)
Garnish: shaved Pecorino Romano or Parmesan cheese

Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.
Cut jícama into cubes, or, if desired, cut into 1/4-inch-thick slices, then cut with a 1 1/2-inch star-shaped cutter.

Place jícama, salad greens, strawberries, cranberries, and, if desired, orange sections in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Garnish, if desired. Makes 8 to 10 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:06 pm

Maple-Glazed Turkey

1/2 cup maple syrup
1/4 cup orange juice
1 12- to 15-pound turkey, rinsed and dried well
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
4 tablespoons butter, softened
1/2 cup dry vermouth
1/2 cup chicken broth
Chestnut Fig Stuffing
Cider-Roasted Vegetables

Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside.
Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.

Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.)

Place the turkey and the Chestnut-Fig Stuffing in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 1/2 to 2 hours or until a thermometer inserted into the thigh registers 165º F. Remove the stuffing after 1 hour and set aside. Put the Cider-Roasted Vegetables in the oven.

Remove the turkey from the roasting pan and let rest, covered, for 15 minutes. Pour off the excess fat from the pan, add the vermouth, and cook over medium heat on the stovetop until the liquid is reduced by half, about 2 minutes. Add the chicken broth and simmer until thickened, 4 to 5 minutes. Carve the turkey, serve, and pass the pan gravy. Makes 8 servings

Chestnut-Fig Stuffing

5 cups day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 7.4-ounce jars dried chestnuts (2 cups), chopped
1 cup dried figs, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
2 stalks celery, finely chopped (1 1/2 cups)
1 cup chicken stock or broth
1 teaspoon fresh thyme leaves
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)

Add the stock to the bread mixture, along with the eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake with the turkey during the first hour of cooking. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for 10 minutes before serving. Makes 8 servings

Cider-Roasted Vegetables

1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed

Heat oven to 450º F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper. Makes 8 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:19 pm

Southern Corn Bread Dressing

Speckled Corn Bread
1 (12-ounce) can refrigerated buttermilk biscuits
2 tablespoons rubbed sage
1 teaspoon poultry seasoning
1/4 to 1/2 teaspoon pepper
1 teaspoon margarine
Cooking spray
1 cup chopped celery
1 cup chopped onion
4 (10 1/2-ounce) cans chicken broth
2 large egg whites, lightly beaten

Crumble Speckled Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 of the biscuits into small pieces; reserve remaining 2 for another use. Combine crumbled corn bread, torn biscuits, sage, poultry seasoning, and pepper in a large bowl; set aside.
Preheat oven to 350°.

Melt margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Sauté celery and onion 8 minutes or until tender. Let cool slightly. Add vegetable mixture to dressing mixture, and gently stir in broth and egg whites. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 55 minutes. Makes 10 servings

Speckled Corn Bread

1 teaspoon margarine
Cooking spray
1 cup frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
1 1/3 cups self-rising yellow cornmeal mix
2/3 cup self-rising flour
1 teaspoon sugar
1/8 teaspoon ground red pepper
1 1/4 cups skim milk
2 large egg whites, lightly beaten

Preheat oven to 400°. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently. Let cool.

Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Makes 12 servings (serving size: 1 wedge)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:31 pm

Wild Rice Stuffing

Cooking spray
1 1/2 cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons chopped fresh sage
1 cup uncooked long-grain brown rice
1/2 cup dried sweet cherries
1/2 cup chopped dried apricots
1/2 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes.

Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients. Makes 12 servings (serving size: 1/2 cup)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:33 pm

Chestnut-Fig Stuffing

5 cups day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 7.4-ounce jars dried chestnuts (2 cups), chopped
1 cup dried figs, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
2 stalks celery, finely chopped (1 1/2 cups)
1 cup chicken stock or broth
1 teaspoon fresh thyme leaves
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)

Add the stock to the bread mixture, along with the eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake with the turkey during the first hour of cooking. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for 10 minutes before serving. Makes 8 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:35 pm

Butternut Squash Risotto

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated.

Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately. Makes 8 servings (serving size: 2/3 cup)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:42 pm

Roasted Potato-and-Bacon Salad

2 pounds new potatoes, quartered
2 teaspoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt, divided
1 teaspoon freshly ground pepper, divided
Vegetable cooking spray
8 turkey bacon slices
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar
2 garlic cloves, pressed
1 (6-ounce) package fresh spinach
1 (5-ounce) package mixed salad greens
1/4 cup freshly shredded Parmesan cheese

Combine potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper, tossing gently, and spread in a 15- x 10-inch jelly-roll pan coated with cooking spray.

Bake at 400° for 40 to 50 minutes or until potatoes are tender and lightly browned. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.

Whisk vinegar, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into skillet; cook over medium heat, whisking occasionally, 3 to 4 minutes or until thoroughly heated.

Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately. Makes 8 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 2:55 pm

Roast Turkey with Sage and Orange Gravy

1 12- to 14-pound whole fresh or frozen turkey, thawed
2 tablespoons kosher salt
8 large oranges, scrubbed
1 large bunch fresh sage
3 heads garlic, cut crosswise in half
1 5.2- to 6.4-ounce package garlic-herb cheese spread (such as Boursin)
4 large carrots
3 small leeks, trimmed and rinsed, or 2 large onions, cut into quarters
Olive oil
6 tablespoons all-purpose flour

Remove the giblets, then rinse the turkey. Dry with paper towels. Rub the cavity with the salt. Cut 2 of the oranges into 2-inch chunks. Set aside a few sage sprigs for garnish later. Place the remaining sage, cut-up oranges, and garlic in the cavity. Loosen the skin from the breast and spread the cheese under the skin. Tuck the wings under the back; tie the legs together. Arrange the carrots and leeks in the roasting pan to create a "rack" and place the turkey on it; rub with oil. (The turkey can be prepared to this point up to 1 day ahead.

Cover the pan with plastic wrap and refrigerate.) Heat oven to 350ºF. Roast for 1 hour. Place a foil tent over the turkey and continue roasting for 2 1/2 to 3 hours more or until an instant-read thermometer registers 180ºF when inserted in the breast.

Remove the roasting pan from the oven. Carefully move the turkey to a platter, pouring any cavity juice back into the pan. Cover with foil to keep warm. Set oven to 500ºF. Cut the remaining 6 oranges into quarters and arrange in a shallow baking pan. Roast for 10 to 15 minutes or until brown.

Meanwhile, discard the vegetables from the roasting pan. Pour the pan drippings into a 4-cup measure. When the fat separates and rises to the surface, spoon 1/3 cup of it into a medium saucepan; discard any remaining fat. Squeeze the juice from 12 of the orange wedges into the defatted broth; if necessary, add water or chicken broth to make 4 cups. Whisk the flour into the fat in the saucepan and cook over medium heat, stirring constantly, for 3 minutes. Add the broth mixture and cook, stirring constantly, until the gravy thickens and boils, 5 to 7 minutes.

Arrange the remaining baked oranges with the sage on the platter around the turkey. Serve with the gravy.

Time-savers: Use a bed of carrots and leeks instead of a roasting rack. The vegetables flavor the drippings, and there's no rack to scour. Spread garlic-herb cheese under the turkey skin instead of the traditional mixture of butter and herbs. It adds flavor to the turkey and eliminates extra chopping and dirty mixing bowls. Roasting the turkey unstuffed shaves about 30 minutes off the cooking time. Makes 10 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 3:26 pm

Spice Cake with Caramel Icing

Cake:
1 pound (1-inch-thick) slices peeled parsnip
1 cup packed dark brown sugar
1/2 cup granulated sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup apple juice
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup milk
Cooking spray

Icing:
1 cup packed dark brown sugar
1/2 cup milk
2 tablespoons butter
1/4 teaspoon salt
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

To prepare cake, preheat oven to 350°. Place the parsnip in a saucepan; cover with water. Bring to a boil, reduce heat, and simmer over medium heat 20 minutes or until tender. Drain.

Place the parsnip, 1 cup brown sugar, granulated sugar, 5 tablespoons butter, and 1 teaspoon vanilla in a food processor, and process until smooth, scraping sides of bowl occasionally. With the processor on, slowly add apple juice through the food chute, processing until well combined. Place the parsnip mixture in a large bowl.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, nutmeg, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and 3/4 cup milk alternately to parsnip mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans lightly coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare icing, combine 1 cup brown sugar, 1/2 cup milk, 2 tablespoons butter, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat with a mixer at medium speed until icing is smooth and only slightly warm. (Icing will continue to thicken as it cools.)

Place 1 cake layer on a plate. Working quickly, spread the layer with half of the icing, and top with the remaining layer. Spread the remaining icing over the top layer, and sprinkle with toasted pecans. Cool to room temperature. Store cake loosely covered in the refrigerator. Makes 18 servings (serving size: 1 slice)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 3:30 pm

Pork Tenderloin with Dried Apricot and Onion Marmalade

Pork:
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray

Marmalade:
2 tablespoons butter
4 cups thinly vertically sliced yellow onion (about 2 large)
1 cup dried apricots, diced (about 7 ounces)
1 cup water
2 cups fat-free, less-sodium chicken broth
1 tablespoon grated orange rind
1 cup fresh orange juice (about 4 oranges)
1/4 cup sherry vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves

Preheat oven to 350°. To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.

To prepare marmalade, heat 2 tablespoons butter in skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork. Makes 8 servings (serving size: 3 ounces pork and about 1/4 cup marmalade)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 3:39 pm

Mashed Sour Cream and Scallion Potatoes

10 large Idaho potatoes (7 pounds), peeled and quartered
5 garlic cloves, peeled
1 cup sour cream
1/2 cup milk
4 tablespoons unsalted butter, softened
7 scallions, white and light green parts, thinly sliced

Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot. Makes 8 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 3:50 pm

Curried Squash and Basmati Rice

1 pound butternut squash
2 cups minced onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup butter or margarine
1 1/2 cups basmati rice, rinsed and drained
1 1/2 tablespoons curry powder
About 1/2 teaspoon salt
3 cups fat-skimmed chicken or vegetable broth
2 tablespoons chopped fresh cilantro

Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups). In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.

Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer. Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl. Makes about 7 cups; 8 servings

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 4:22 pm

Homemade Turkey Stock

2 teaspoons vegetable oil
1 turkey neck
1 turkey heart
1 turkey gizzard
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
8 cups cold water
2 (14-ounce) cans chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
3 parsley sprigs
1 bay leaf

Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil.

Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.

Note: Refrigerate leftover stock in an airtight container for 2-3 days, or freeze for up to 3 months. Makes 7 cups (serving size: 1 cup)

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Re: Thanksgiving

Post  peachcobbler on Mon Jul 07, 2008 5:44 pm

Sugar-and-Spice Cured Turkey

1 (12-pound) whole turkey
1/4 cup firmly packed light brown sugar
2 tablespoons kosher or coarse-grain sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1 large onion, quartered
2 (14-ounce) cans chicken broth
Additional chicken broth
2 tablespoons all-purpose flour
Garnishes: fresh rosemary sprigs, apple slices, nuts

Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.

Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.

Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired. Makes 8 to 10 servings

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Re: Thanksgiving

Post  cupcake on Mon Jul 07, 2008 7:04 pm

Cornbread and Chorizo Dressing

1 butternut squash (1 1/4 to 1 1/2 lb.)
2 tablespoons firmly packed dark brown sugar
1 onion (6 oz.)
1 red bell pepper (8 oz.)
1 fresh fennel head (9 oz.)
1 pound mushrooms
1 pound chorizo sausage
1/4 cup (1/8 lb.) unsalted butter
1/2 cup chopped fresh cilantro
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
2 large eggs
1 cup fat-skimmed chicken broth
Cornbread

Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.

Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.

Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.

Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.

In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl. Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.

Bake until hot in the center, 40 to 50 minutes. Uncover and bake until top is crisp and golden brown, 10 to 15 minutes longer.

Cornbread: Preheat oven to 400°. In a bowl, mix 2 boxes (8 1/2 oz. each) corn muffin mix, 3/4 cup milk, and 2 large eggs until blended but still slightly lumpy. Pour batter into a buttered 9- by 13-inch baking pan. Bake until top is golden brown, 15 to 20 minutes. Let cornbread cool in pan on a rack. Makes 10 to 12 servings

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Re: Thanksgiving

Post  cupcake on Mon Jul 07, 2008 7:33 pm

Caramelized Pearl Onions

1 tablespoon stick margarine or butter
1 tablespoon sugar
1 (16-ounce) package frozen pearl onions, thawed
1 2/3 cups coarsely chopped red bell pepper
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Melt margarine in a nonstick skillet over medium-high heat. Add sugar and onions. Sauté 8 minutes or until golden brown; stir frequently. Stir in bell pepper and remaining ingredients; sauté 2 minutes. Makes 6 servings (serving size: 1/2 cup)

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Re: Thanksgiving

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