Turkey Cranberry Salad in Wreath
2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated
Preheat oven to 375 degrees F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.
Yield: 10 servings.
Monday, November 21, 2011
Roast Turkey with Chestnut Stuffing
Roast Turkey with Chestnut Stuffing
2 pounds whole chestnuts
1 pound butter
2 cups minced onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12-pound) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain.
While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside.
In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste.
Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.
Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together.
Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast.
Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter. Makes 12 servings.
~*From Lanie's Kitchen*~
2 pounds whole chestnuts
1 pound butter
2 cups minced onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12-pound) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain.
While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside.
In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste.
Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.
Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together.
Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast.
Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter. Makes 12 servings.
~*From Lanie's Kitchen*~
Marvelous Chocolate Mint Cookies
Marvelous Chocolate Mint Cookies
Makes about 3 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate , chopped
1 large egg
36 pieces Andes chocolate mints (about 1/2 pound), unwrapped
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes. 3. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. (Cookies can be stored in airtight container at room temperature for up to 1 week.)
Makes about 3 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate , chopped
1 large egg
36 pieces Andes chocolate mints (about 1/2 pound), unwrapped
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes. 3. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. (Cookies can be stored in airtight container at room temperature for up to 1 week.)
Brown Rice and Squash Crockpot "Risotto"
Brown Rice and Squash Crockpot "Risotto"
Servings: 2 - 4
3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)
Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!
Sauté onion in non-stick skillet until brown and caramelized.
Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)
Garnish with a drizzle of balsamic vinegar before serving
Servings: 2 - 4
3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)
Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!
Sauté onion in non-stick skillet until brown and caramelized.
Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)
Garnish with a drizzle of balsamic vinegar before serving
Sunday, November 20, 2011
BUTTERNUT SQUASH CASSEROLE
BUTTERNUT SQUASH CASSEROLE
Categories: Casseroles, Holiday, Vegetables
Yield: 10 Servings
2 1/2 lb Butternut squash -(up to 5 lb)
1 Carrot (2 if use -more squash)
1 c Rolled oats -(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten -frothy
1 pinch Salt
5 tb Cinnamon sugar -(or less)
1/2 ts Vanilla
Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.
NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. Yield: Serves 10.
* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.
Categories: Casseroles, Holiday, Vegetables
Yield: 10 Servings
2 1/2 lb Butternut squash -(up to 5 lb)
1 Carrot (2 if use -more squash)
1 c Rolled oats -(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten -frothy
1 pinch Salt
5 tb Cinnamon sugar -(or less)
1/2 ts Vanilla
Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.
NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. Yield: Serves 10.
* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.
BEEF TZIMMES WITH BUTTERNUT SQUASH
I saved the note included in this recipe because it was interesting, but somehow I missed the name of whoever sent it. I would love to give credit because it looks wonderful.
Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.
Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!
BEEF TZIMMES WITH BUTTERNUT SQUASH
2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange
Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.
Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.
Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.
Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!
BEEF TZIMMES WITH BUTTERNUT SQUASH
2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange
Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.
Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.
Pumpkin Crèmes Brûlées
Pumpkin Crèmes Brûlées
Makes 12 servings
3 cups milk
1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoon unsalted butter or margarine, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup sugar, divided
1. Preheat oven to 350 degrees.
2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185F).
3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
4. Gradually whisk in hot milk. Mix well until all ingredients are combined.
5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two
by 13 in. baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.
Makes 12 servings
3 cups milk
1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoon unsalted butter or margarine, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup sugar, divided
1. Preheat oven to 350 degrees.
2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185F).
3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
4. Gradually whisk in hot milk. Mix well until all ingredients are combined.
5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two
by 13 in. baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.
Christmas Blossom
Christmas Blossom
2 cups fresh or frozen peach slices
1/4 cup sugar
3/4 cup vodka
3 Tbs. peach schnapps
Ice cubes
Garnish: fresh mint sprigs
Process first 4 ingredients in a blender until smooth. Add ice cubes to mixture in blender to 5-cup level; process until smooth. Pour into glasses; garnish, if desired. Serve immediately. Yield: 4-1/4 cups.
From Southern Living
2 cups fresh or frozen peach slices
1/4 cup sugar
3/4 cup vodka
3 Tbs. peach schnapps
Ice cubes
Garnish: fresh mint sprigs
Process first 4 ingredients in a blender until smooth. Add ice cubes to mixture in blender to 5-cup level; process until smooth. Pour into glasses; garnish, if desired. Serve immediately. Yield: 4-1/4 cups.
From Southern Living
Cranberry, Sausage and Apple Stuffing
Cranberry, Sausage and Apple Stuffing
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
Butternut Tart
The recipe for tomato-basil pie reminded me of this tart recipe I have - again using butternut squash which I absolutely love. I suppose this is more of a main dish than a side dish because all you need to do is add a nice salad and you have dinner.
Butternut Tart
6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper to taste
1 baked tart shell or deep dish pie shell (9-inch)
Saute apple in 1 tablespoon butter until tender; puree in blender or processor. Combine with pureed squash in large bowl. Saute onion in 1 tablespoon butter and add to squash. Melt the rest of the butter and add brown sugar, orange liqueur, and curry.
Cook until well blended. Add to squash, long with eggs, cream, and salt and pepper. Whisk until well blended. Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour. Let stand 10-15 minutes before serving.
Serves 4 to 6.
(From Worldwide Recipes (Michele))
Butternut Tart
6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper to taste
1 baked tart shell or deep dish pie shell (9-inch)
Saute apple in 1 tablespoon butter until tender; puree in blender or processor. Combine with pureed squash in large bowl. Saute onion in 1 tablespoon butter and add to squash. Melt the rest of the butter and add brown sugar, orange liqueur, and curry.
Cook until well blended. Add to squash, long with eggs, cream, and salt and pepper. Whisk until well blended. Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour. Let stand 10-15 minutes before serving.
Serves 4 to 6.
(From Worldwide Recipes (Michele))
Macadamia Butter Cookies with Dried Cranberries
Macadamia Butter Cookies with Dried Cranberries
The dough is somewhat sticky; chilling it briefly makes handling easier.
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar
Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
Yield: 30 servings (serving size: 1 cookie)
The dough is somewhat sticky; chilling it briefly makes handling easier.
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar
Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
Yield: 30 servings (serving size: 1 cookie)
Roast Turkey With Cranberry-Apricot Stuffing
Roast Turkey With Cranberry-Apricot Stuffing
14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.
Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.
Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.
Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.
When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving. Makes 7 servings.
~*From Lanie's Kitchen*~
14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.
Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.
Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.
Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.
When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving. Makes 7 servings.
~*From Lanie's Kitchen*~
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