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RASPBERRY ROSÉ PUNCH This recipe was sent to Southern Living Magazine by Elizabeth M. Watts of Panama City, Florida. It's perfect beverage for a Holiday group to sip with an appetizer.3 bottles (25.4 oz.each) good rosé wine
2 cans (6 oz.each) frozen lemonade concentrate -- thawed, undiluted
2 quarts raspberry sherbet -- divided
1 bottle (28 oz.) club soda -- chilledIn a large bowl, combine wine, lemonade concentrate, and 1 quart of the sherbet; mix well. Chill mixture thoroughly. To serve, combine wine mixture and club soda in a punch bowl; scoop remaining sherbet on top. Garnish with thin lemon slices if desired.
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FRIED TORTELLINI WITH ARTICHOKE-SPINACH DIP After many requests for a recipe for this exceptional appetizer by Copeland's Restaurant of New Orleans, this is the closest I could come to it....an elegant appetizer, to be sure. Prepare the dip a day ahead, and fry Menuthe tortellini just before guests arrive.1 can artichoke hearts (16 oz.) -- drained
1 bag fresh spinach (10 oz.)
2 cloves garlic -- minced
3/4 cup mayonnaise
3 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce, or to taste
Salt and pepper to taste
1 pound refrigerated fresh cheese tortellini
Vegetable oil for fryingDIP: In a food processor or blender, chop artichoke hearts; set aside. Wash spinach well; blanch in boiling water. Drain well and squeeze dry; add to food processor or blender with remaining ingredients and process until just blended. Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.
TORTELLINI: Place oil to a depth of about 2 inches in a large saucepan; heat to 365º. Fry a few tortellini at a time just until light golden brown; remove to drain on paper towels. Sprinkle with a little salt. Serve immediately on a decorative plate with chilled dip.
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VEGETABLE PURÉE SOUP WITH GARLIC CROUTONS This recipe was inspired by one I found in "Cookery The Australian Way", sent to me by my friend Vic from Down Under. I had to jazz it up a little though to suit our tastes.
Serves: 61 cup diced carrot
3/4 cup diced raw potatoes
1/4 cup finely diced cclery
1 cup diced onion
2 cups chicken broth
1 small smoked ham bone or ham hock
1 cup half and half
1 tablespoon all-purpose flour
Dash of hot pepper sauce
Salt and pepper to taste
Chopped fresh thyme and parsley to garnish
Gralic-flavor croutons to garnishIn a large saucepan, combine vegetables, ham bone and broth; bring to boil. Lower heat; cover and simmer 30 minutes or until all vegetables are tender. Remove Ham bone. In a blender or food processor, puree mixture (in batches if needed) until smooth. Return puree to the saucepan. Combine flour with 2 tablespoons of the half and half; stir into soup. Cook and stir until almost boiling; simmer 1 minute. Add remaining half and half and hot pepper sauce; salt and pepper to taste. Serve hot garnished with chopped fresh herbs and croutons.
\ NOTE: A very special and elegant addition to this is to top the soup with a few pieces of jumbo lump crabmeat just before serving.
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ROASTED TURKEY AT THE 3 PINES RANCH Wonderful fat turkeys are raised and plentiful in the Shenandoah Valley. This recipe takes advantage of our bounty and traditionally graces our Thanksgiving table. I don't care for stuffing our turkey; instead, I cook it separately using turkey stock freshly made with either the giblets or smoked turkey wings (which is luscious!). I seem to tweak my recipe every year---below is as of November, 2006, so keep checking every year! (Also, I've tried to simplify the process for folks who aren't very experienced roasting turkeys.)The latest rage is brining the turkey prior to roasting. If you're interested in this process and want to try it, check out this page in my "Back To Basics Section".
Serves: 6-81 10-12 pound fresh turkey -- thawed if frozen
1/2 cup garlic-butter flavor injector liquid * -- optional
4 large carrots -- cut in chunks
4 stalks celery -- cut in chunks
1 large onion -- cut in chunks
4 cloves garlic -- halved
1 handful fresh parsley sprigs
1 handful fresh thyme sprigs
2 - 3 tbs. extra virgin olive oil
2 - 3 cups turkey or chicken stock or white wine **
SEASONING MIXTURE:
1/3 cup kosher salt
2 teaspoons coarse-ground black pepper
1 teaspoon lemon powder or 1 tbs.grated lemon zest
1/4 teaspoon cayenne
BASTING MIXTURE:
1 stick butter
2 bay leaves* INJECTION PROCESS, IF USING: BEGIN 24 HOURS BEFORE ROASTING TIME.
Remove giblets from large cavitiy and neck cavity; save to make stock, to add to gravy, or discard. Wash turkey thoroughly under cold running water inside and outside, making sure there is no debris remaining on the skin. Wipe dry with paper towels, and complete injectioln process according to directions. Wrap turkey tightly in heavy-duty foil, put in refrigerator immediately; let marinate up to 24 hours.
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WITHOUT THE INJECTION PROCESS:
Preheat oven to 325 degrees and prepare the roasting pan. Calculate total roasting time--it should be approximately 2-1/2 to 3 hours (depending on weight--judge about 15 minutes per pound), until thigh meat registers 165 degrees on an instant-read meat thermometer.Use a roasting pan just large enough to hold the turkey comfortably. Scatter about 3/4 of the chunks of celery, carrot, onion, garlic, parsley sprigs and thyme sprigs over the bottom of the pan (this creates a "rack" that adds a huge amount of flavor to the pan juices later. Make sure the bottom of the pan is completely covered with a single layer of vegetables, adding more vegetables and herbs if needed.
In a small bowl, mix together the salt, pepper, lemon powder or zest, and cayenne, and set aside.
Scour the sink to remove any bacteria, and rinse well with cold water. Dump the turkey sinto the sink. Remove packets of giblets and neck from both the large cavitiy and neck cavity. Save giblets and neck to make stock, or discard. Wash turkey thoroughly under cold running water inside and outside, making sure there is no debris remaining. Wipe dry throughly, inside the cavities and the outside skin, with paper towels. If necessary, tuck the ends of the drumsticks under the existing band of skin, or secure with metal skewers, or tie with kitchen cord. Tuck wing-tips behind and under the back.
Liberally season both of the turkey cavities with some of the salt mixture and rub it in, then skewer the neck skin closed. Turn the turkey breast side down, and slather the back of the turkey liberally with 1 tablespoon of the olive oil. Sprinkle liberally with some of the salt mixture and rub it in.
Turn the turkey over and place it breast side up on top of the vegetables in the roasting pan. Loosely stuff the large cavity of the turkey with the remaining egetables and herbs. Liberally slather the remaining olive oil over the breast, legs and wings. Sprinkle the turkey with the remaining salt mixture and rub it in. Pour about 2 cups of the turkey or chicken stock into the bottom of the roasting pan around the vegetables (not over the turkey), making sure it does not touch the bottom of the turkey. **If using white wine, prepare a mixture of broth and wine to use, proportions as desired.
Put the turkey into the oven and roast 1 hour. Then melt the stick of butter with the 2 bay leaves in a small bowl (microwave 25 seconds on High), and begin basting the turkey with the butter mixture (and some of the pan juices, if desired), then baste again every 30 minutes until the turkey is done.
NOTES:
- If the turkey seems to be browning to quickly, cover the breast loosely with a tent of heavy-duty foil.
- If liquid in bottom of pan dries out, add additional stock, white wine, or water 1-2 cups at a time.)Remove turkey from oven and transfer to a large platter, remove and discard all the vegetables from the cavity. Tent the bird with foil to keep warm and moist. Let sit about 20-30 minutes before carving.
If not using pan juices for gravy, ladle veggies and all, into a large plastic container, seal tightly and refrigerate up to 2 days or freeze up to 3 months. (Good with fat removed, then liquid strained and used as a base for soups, gravies or casseroles.)
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OLD-FASHIONED SAGE AND ONION TURKEY STUFFING This is a traditional plain stuffing...Just a perfect accompaniment to that tasty turkey! This is the recipe I use every year, and I usually tweak it a little every time---the latest "tweaking" was on 11/26/09
Serves 6NOTE: It's best not to compltely prepare the stuffing ahead of time beyond roasting the bread, as the giblets and stock can promote growth of bacteria, and you'll wind up with one heck of a bellyache.
6 slices multi grain or whole whest bread
3 tablespoons butter or "I Can't Believe It's Not Butter"
2 cups chopped onions
1/2 cup choped celery
1 teaspoon fine sea salt
1/2 teaspoon coarse ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves
1/2 teaspoon dried poultry seasoning
1 egg -- slightly beaten
1 cup dried cranberries -- optional
1 cup turkey or chicken broth (more if needed)
1 cup commercial french fried onions -- optionalPreheat oven to 325 degrees, Cut the loaf of bread cubes about 1-1/2 inches around.. You should have about 6-8 cups. Spread bread cubes out in a sinngle layer on a large shallow baking sheet. Put the pan into the oven for about 10-12 minutes or until bread cubes are lilghtly toasted. Remove and set aside to cool. (This can be done ahead of time.)
in a large deep saute pan over medium heat, melt butter and add onion and celery. Season with salt and pepper and cook and stir occasionally until vegetables are softene3d but not browned. Remove from the heat and set aside to cool.
Preheat oven to 359 F. Into a large mixing bowl, put the bread cubes, parsley, sage thyme and poultry seasoning. Mix well. Add the cooled vegetables, egg, and dried cranberries if using,. Mix well. Add the 1 cup of turkey stock or chicken broth and mix well, adding more, a few tablespoons at a time, mixing well after each addition, until mixture is well-moistened. Mixture should not be soupy.
TO BAKE STUFFING SEPARATELY, spray a 11x7 casserole dish with cooking spray and transfer stuffing mixture to prepared casserole and sprinkle the french fried onions evenly over the top. Bake 30-35 minutes. (Stuffing can be made ahead no more than 2-3 hours ahead, and then chilled until just before serving.. Reheat uncovered in a 350-degree oven for about 20-30 minutes or until heated through. Serve immediately.
Nutritional Analysis using butter substitute: One Serving 1 cup
Sugar 2g; Total Carbohydrates 28g; Fat 5g; Sodium 270ng; Calories 160; Cholesterol 0mg; Protein 6g; Fiber 2g; Potassium 100mgClick here for printer version
CRANBERRY-APPLE SAUCE Juicy fresh cranberries with more of our luscious apples....yummmm!
Serves: 84 cups Fresh Cranberries
8 cups sliced Apples (Golden Delicious is best)
1/2 cup Water
2 cups SugarCombine all ingredients in a large heavy saucepan; toss berries and apples to coat well. Simmer covered 30-35 minutes or until berries and apples are tender. Remove from heat; let cool about 1 hour. (Make ahead and refrigerate up to 2 days.) Serve chilled or at room temperature.
NOTE: If a smoother texture is desired, process mixture in a blender or food processor about 20-25 seconds or until mixture is almost but not quite smooth, and retains the texture of the berries.
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GARLIC SMASHED POTATOES Thanksgiving just isn't perfect without a huge bowl of mashed potatoes. Add a little garlic and these are the yummiest. Use only the freshest garlic.
Serves: 64 large Idaho Potatoes, peeled -- cut in chunks
2 cloves fresh garlic, peeled and sliced
Water
1 teaspoon Salt
2 tablespoons Butter -- softened
3/4 cup Warm Milk (more or less as needed)In a large saucepan, place potatoes and sliced garlic in enough cold water to barely cover; add salt and bring to a boil. Lower heat to medium and partially cover; cook about 15-20 minutes or until tender. Drain liquid and mash potatoes and galic together with a potato masher until large lumps are gone. Add butter and combine well. Gradually add milk a few tablespoons at a time, mashing and mixing after each addition, until potatoes are "smashed". (Don't worry if there are some small lumps, it's supposed to be that way). Place potatoes in a serving bowl. To keep warm, cover bowl and place in a 300-degree oven no longer than 30 minutes.
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SWEET POTATOES BAKED WITH BOURBON This is a super change from the normal grungey yams and marshmallow things!! The bourbon cooks out and leaves only its terrific flavor (and you know lots of us Southerners like our li'l nip o' bourbon).
Serves: About 41 can Sweet Potatoes (40-oz.) -- drained
1/4 cup Butter
1/4 cup Orange Juice
1/4 cup Bourbon
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
pinch ground ClovesPreheat oven to 350 degrees. Place potatoes in a greased 13x9x2 baking dish. In a small saucepan, combine remaining ingredients; simmer 5-8 minutes until well-blended. Pour sauce over potatoes; cover and bake 15 minutes. Uncover; bake 15 minutes.
note: This can be prepared a day ahead, stored covered in the fridge, and re-heated either in the oven or microwave the next day.
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BRUSSELS SPROUTS AND ONIONS Quick and easy....and can be prepared ahead and re-heated just before serving.
Serves: 4 (easy to double)1 pound fresh Brussels Sprouts -- trimmed and sliced
3 tablespoons Butter
1/4 cup chopped Red Onion
Salt and Pepper to tasteSteam brussels sprouts, covered, over boiling water until crisp-tender, about 10 minutes. Melt butter in a heavy skillet; add the onions and cooked brussels sprouts. Saute 4-5 minutes or until onion is soft. Add salt and pepper to taste; serve immediately.
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PJ'S BUTTERY CRESCENT ROLLS I know, I know----Pillsbury Refrigerated are tradition in some homes---HOWEVER, why not make the best Crescent Rolls you've ever had? You'll never go back to that little giggly dough boy again! Make 'em, bake 'em and freeze 'em ahead of time---then thaw 'em, heat 'em and eat 'em!! Yummmmm!!
Yield: 2 dozen 4- to 4 1/2-inch rolls.
Recipe from PJ Hamel at King Arthur FlourDOUGH
1 1/4 cups (10 ounces) milk
1/4 cup (1 1/2 ounces) potato flour
1/4 cup (1 1/8 ounces) Lora Brody Dough Relaxer™ (optional, but helpful)
1/2 cup (1 stick, 4 ounces) butter
2 teaspoons salt (use 1 3/4 teaspoons if you're using salted butter)
1/4 cup (1 7/8 ounces) sugar
2 teaspoons instant yeast
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour OR 4 1/4 cups (18 ounces) Mellow Pastry Blend
TOPPING
6 tablespoons butter, meltedMANUAL/MIXER METHOD: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive mass. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth and supple. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it's puffy. Don't worry about it doubling in bulk, because it probably won't.
BREAD MACHINE METHOD: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer, program the machine for manual or dough, and press Start. About 7 minutes before the end of the final kneading cycle, check the dough's consistency; it should have formed a smooth ball. Adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
SHAPING: Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it in half, and roll each half into a 14-inch circle. Brush each circle with about 1 tablespoon melted butter. Cut each circle into 12 pie-shaped wedges. Starting with an outer edge, roll each piece up towards its point; pinch the point to the bottom of the roll to seal it. Place the rolls on a lightly greased or parchment-lined baking sheet, with the points tucked underneath. Cover them with a proof cover or lightly greased plastic wrap, and allow them to rise for about 90 minutes, or until they're puffy (though they won't be doubled in bulk).
BAKING: Brush the rolls with about 2 tablespoons melted butter. Bake them in a preheated 350°F oven for 18 to 20 minutes, until they're a light, golden brown. Don't let them get deep brown, as they'll dry out and become tough; these rolls are designed to be soft and a bit squishy. Remove the rolls from the oven, and brush them with the remaining 2 tablespoons butter.
Note: For cheese rolls, brush the rolled-out dough with butter, then sprinkle it with the cheese (or cheese powder) of your choice. Cut, roll and bake as directed above.
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A NOTE FROM PJ: "I hesitate to call these crescent rolls, since I seldom take the final step of curving them into crescents, preferring to leave them just plain log-shaped; seems whenever I make them into crescents, they just bend themselves back again, anyway. But if you want to make real crescent rolls, follow the directions below, bending them into crescents after they've been rolled up. A word of advice: If you make a total of 16 rolls rather than 24, each will be larger and more likely to hold its crescent shape."Click here for printer version
NUTTY TARTLETS "Tiamo" is a new member of our Kitchen Round Table and sent me this recipe just last week. It's certainly yummy enough to be on my Thanksgiving menu, and I hope on yours, too! Thanks, Tiamo!!
Yields about 48 tartsDOUGH:
3/4 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup milk
FILLING:
1/2 cup butter or margarine -- melted
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup raisins
1 cup chopped nuts
1 cup coconut
Marinated cherry halvesDOUGH; In a mixing bowl, cream the butter or margarine, sugar and vanilla. Combine flour and salt; add to butter mixture; mix well. Add milk; mix until just combined. Wrap dough in pastic wrap and let rest in refrigerator 30 minutes.
FILLING: Meanwhile, preheat oven to 350 degrees. In a mixing bowl, combine butter or margarine, brown sugar, eggs, and vanilla until smooth. Fold in rasins, nuts and coconut. Unwrap dough; pinch off balls of dough about the size of a walnut. Press balls into small circles and press into the bottom and sides of small muffin tins to make small tarts. Fill each tart with about 1 teaspoon of the filling; top with half a cherry.
Bake 30 minmutes; cool slightly in the pan and remove tarts to a wire rack to cool completely.
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MAPLE PUMPKIN PIE What's Thanksgiving without a punkin pie?! This one is really with a touch of maple flavoring.
Serves: 61 single pie crust for a 10" pie plate
FILLING:
1 1/2 cans solid pack pumpkin (16-oz. ea.)
3 eggs
1 cup heavy whipping cream
3/4 cup packed brown sugar
3/4 cup whole milk
1 3/4 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon maple flavoring
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Whipped Cream for topping -- optionalPreheat oven to 350 degrees. Pie Crust should be large enough for a 10-inch deep dish pie pan, fitted, crimped as desired, and well chilled.
In a large mixing bowl, combine all ingredients except whipped cream and mix until thoroughly blended and smooth (preferably with a stand mixer). Pour filling mixture into prepared pie crust. Bake 1 hour 10 minutes or until knife inserted in center comes out clean. If the crust edges are browning too fast, cover edges with a pie crust shield or foil.
Cool pie on a wire rack 1-1/2 hours, then cover and refrigerate until well-chilled. Serve with dollops of whipped cream if desired.
* If using a commercial pie shell encased in a thin aluminum pie plate, place pie plate on a cookie sheet or shallow baking pan before pouring filling into the shell.
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