Greetings!
'
It's hard to believe that Thanksgiving is just around the
corner. I have to say it's probably my favorite holiday when it
comes to food. It may be obvious to all of you that comfort food
is my favorite and fall is my favorite time of year. Oh heck, I
have to admit it's the time of year football starts, my birthday
"month" arrives and the cooler temperatures call for warm comfort
food!
It is also a hectic time of year with the Christmas holiday right
on the heels of Thanksgiving so therefore thinking of preparing
Thanksgiving Dinner can be a challenge for all of us.
In this issue I've given you some recipes for traditional, yet out
of the ordinary Thanksgiving side dishes and dessert. The stuffing
is one I've been making for years. In fact, I got the original
recipe year ago from the Live with Regis and Kathie Lee show - back
in the day when I was able to watch morning shows! The others are
recipes that I've gathered over time watching the Food Network or
reading cookbooks, getting ideas, and then switching them up a
little to meet my food desires.
I also added a different idea for dessert as an alternative to
pie. I was given this recipe by a co-worker - Anne Farrell. Anne
brought this cake to work and it was absolutely delightful! I
wanted to eat the whole thing all by myself. I suggest you make
this cake real soon. Thank you Anne!
I hope you find these recipes helpful for last minute
ideas!
Denise
|
|
|
On
the Side
|
|
Not
so Traditonal Stuffing with Cranberries, Raisins and
Pecans
Ingredients:
1
stick of unsalted butter
1
small onion, chopped
1
cup celery, chopped
1
bag of unseasoned bread cubes (15 oz bag)
1
tsp. oil
1
cup of chopped pecans
1/2
cup of dried cranberries
1
cup of dark raisins
2
tsp. ground sage
1
tsp of thyme - I also add a tsp or two fresh thyme if I have any on
hand.
2
tsp marjoram leaves (don't worry if you don't have any - just leave
it out.)
2
cups of chicken stock
Salt
and Pepper to taste
Directions:
In
a small frying pan add a small amount of oil and the chopped
pecans. Slowly, and I mean slowly toast the pecans. Watch these
closely and don't let them burn which I have done almost every
year. Yes, every year while I make the stuffing on Thanksgiving
morning I talk on the phone to my cousin Patrick Kane (I have to
blame someone, right Pat?) and inevitably I burn the pecans! Have
some extra on hand in case you do the same or don't talk on the
phone while making. :)
After
the pecans are toasted in a large pot melt the butter and add the
onions and celery - salt and pepper and fry until they start to
appear transparent. Slowly add the bread cubes and fold into butter
and the onions and celery. Add in the raisins, cranberries and
pecans to the mix. Start to add some chicken broth a little at a
time. At this point I also season with the sage, thyme, and
marjoram leaves and more salt and pepper as needed. Continue to
add the chicken broth until the cubes are softened. Don't overuse
the broth or the stuffing will be mushy, however don't make it too
dry.
When
complete transfer to a baking dish and bake for about 20 minutes
just before ready to serve.
This
is a great alternative to traditional stuffing.
|
|
Sweet
As Can Be!
|
|
Roasted
Sweet Potatoes
Ingredients:
5
sweet potatoes
Olive
Oil
Fresh
Rosemary
Salt
and Pepper
Directions:
Peel
the sweet potatoes and cut into quarters. Place them in a large
baking pan and coat with olive oil, salt, pepper, and rosemary.
Bake on 375 until potatoes are crispy yet soft in the
middle.
Sweet
Potato Puff
Ingredients:
4 medium
sized sweet potatoes
1/2 cup orange juice
1/2 cup light cream or milk
1 teaspoon vanilla extract
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/2 cup brown sugar
1 bag mini marshmallows
Directions
Bake or boil the sweet potatoes
Drain or remove from skin
Place the potatoes in a bowl and mix in the 3 TBSP butter, light
cream or milk, orange juice, vanilla, sugar and cinnamon. Mix with
an electric beater until smooth.
Melt the remaining butter in a bowl and mix in brown sugar.
Sprinkle the mixture over the sweet potatoes and bake on 350
degrees for about 30-35 minutes. Take the potatoes out of the oven
and place mini-marshmallows on top and cook until marshmallows are
slightly browned.
|
|
Roast It
Up!
|
|
Roasted
Brussels Sprouts
Ingredients
You'll
be surprised what a hit Brussels sprouts can be! Even the kids
love them cooked this way!
Brussels
Sprouts - fresh from the produce department - about 1 to 2
dozen
Red Onion - 1/2 medium onion
3 pieces of Bacon
Olive Oil
Salt
Pepper
A dash of Garlic Powder
Directions
Preheat oven on 375 degrees
Clean the Brussels sprouts - cut off core, peel any loose or
damaged leaves, wash and let dry
Cut the sprouts in half
Chop the onion
Cook bacon and set aside
In a baking dish cover the bottom with the olive oil - 2 or 3 turns
of the dish, add Brussels sprouts and onion, a pinch of salt,
pepper and garlic powder to the baking dish and bake until
caramelized and becoming soft. (Approximately 20-25 minutes).
Remove Brussels sprouts from the oven, crumble the bacon over the
top for the last few minutes of baking. |
|
Dessert
|
|
Move
Over Pumpkin Pie There's a New Pumpkin in Town
Recipe
provided by
Anne
Farrell
Pumpkin
Cake
Ingredients:
2
cups sugar
1
cup oil
4
eggs
2
cups flour, sifted
2
tsp. baking soda
1
tsp. baking powder
2
tsp. cinnamon
1/2
tsp. cloves
2
cups canned pumpkin
Directions:
Preheat
oven to 350 degrees. Blend sugar, oil, and eggs. Combine dry
ingredients. Add to sugar mixture and mix well. Add pumpkin and
stir until well mixed. Bake in two 9 inch layer pans for 30-35
minutes or in a 9"x13" pan for 35-40 minutes. Frost with cream
cheese frosting and sprinkle with chopped pecans if
desired.
Cream
Cheese Frosting
Ingredients
3
oz. package of cream cheese, softened
1
tbsp. milk
1
tsp. vanilla
21/2
cups confectioner's sugar
Directions:
Beat
together cream cheese, milk, vanilla with electric mixer.
Gradually add sugar and beat well. Add milk or sugar as necessary
for spreading consistency.
Anne
states that she doubles this recipe to have enough to generously
frost the cake, especially in layers. Us the leftovers for graham
cracker sandwiches or to frost cookies. Good idea Anne!
In fact, bring some of those graham cracker sandwiches to work
:)
|
|
|
Many of us certainly have plenty to be thankful for in that we are
able to provide delicious and hearty meals on the table this
Thanksgiving. If you are able please remember the Food Banks in
your area who are helping those not as fortunate as many of us.
They could always use our help not only at this time, but
throughout the year.
Wishing
you and yours a very safe, happy and food and family filled
Thanksgiving!
Sincerely,
Denise Mironti
Julia's Child
|
|
|
 |
|
Did
You Know
Did
you know these safe facts about thawing your turkey:
Refrigerator
Thawing Times
1
to 3 days
3
to 4 days
4
to 5 days
5
to 6 days
So
get Tom the Turkey out in time to have him ready to pop in the
oven Thanksgiving morning!
Did
you also know that if you thaw the turkey in cold water it is best
to leave it in the wrap so it doesn't get water logged - who
knew?!
|
|
|
|
