Apricots

THANKSGIVING – #9

Posted on November 23, 2011. Filed under: Alcoholic, Apples, Apricots, Autumn, Coconut, Cranberries, Crock Pot-Slow Cooker, Dairy, Dinner/Supper, Gravies, Honey, Kosher Recipe, Lemons, Marshmallows, Meat, Nuts, Oranges, Pears, Pineapple, Poultry, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , , |


Often in everyone’s life, things don’t quite as smoothly as we’d like them to go, and that is the reason I haven’t blogged for the past few days.  I am afraid that for the next month blogging will be a hit and miss thing for me.  So, this post will be a long one as I’m combining many courses into it.  I do hope you enjoy these recipes and my family wishes you and your family a Happy, Healthy, Smooth Sailing Thanksgiving and hope that your turkey is moist and flavorful!  Love, Softa123

I am starting today’s blog with cranberry sauce as you can make it before Thanksgiving Day and store it in an air-tight plastic container.  I think this recipe for Cranberry Sauce Extraordinaire is one I’d like to try.  It sounds yummmmy!

Cranberry Sauce Extraordinaire

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Rated: 5 Stars

Submitted By: Leeza

Photo By: Tricia

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 Minutes

Servings: 12

“A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.” ~ Leeza

INGREDIENTS:

1 cup water

1 cup white sugar

1 (12 ounce) package fresh Cranberries

1 orange, peeled and pureed

1 apple – peeled, cored and diced

1 pear – peeled, cored and diced

1 cup chopped dried mixed fruit

1 cup chopped pecans

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Nutrition Information Servings Per Recipe: 12

Calories: 132 Amount Per

Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 101mg Amount Per

Serving Total Carbs: 34.2g Dietary Fiber: 2.5g Protein: 0.6g

The title of this next recipe says it all…not only is it an easy recipe, but the addition of rum will definitely make some people happy, although if there are going to be children present, I would not add the rum.

{Simple And Amazing} Cranberry Sauce Recipe   

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Recipe type: Condiment

Author: Savory Sweet Life

Prep time: 2 mins

Cook time: 15 mins

Total time: 17 mins

Serves: 2 cups

“Make your own homemade cranberry sauce this year for Thanksgiving using fresh Cranberries. This easy recipe is so simple yet yields amazing cranberry sauce.”

Ingredients:

12 ounces bag fresh cranberries

3/4 cup orange juice

2/3 cup brown sugar

1/3 cup white sugar

Optional: 2 oz gold rum

Instructions:

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve.

Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

I love Alton Brown.  He is my very favorite TV food guru.  The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency.  It looks nicer than the canned stuff and I’m willing to be it tastes better too!

Cranberry Sauce

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Recipe courtesy Alton Brown, 2007

Prep Time:10 min

Inactive Prep Time:6 hr 0 min

Cook Time:20 min

Level:  Easy

Serves:  6 to 8 servings

Ingredients

1 pound fresh cranberries, approximately 4 cups

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.  Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.

Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Most American families include a string bean casserole in their Thanksgiving menu.  I like it too, but here are some kicked up string bean casseroles that sound more interesting than the traditional recipe for it.  If you don’t like cream of mushroom soup, you can always substitute cream of celery soup in these recipes.  I am an anti-mushroom person, and that is what I do.

Never Enough Green Bean Casserole

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Submitted By: Deb Dessaint

Photo By: Ms. Ho

Servings: 6

“This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years.

People tasting it for the first time ALWAYS want the recipe!”  ~Deb Dessaint

INGREDIENTS:

1 (10 ounce) can condensed Cream of mushroom soup

3 ounces processed cheese (i.e. Velveeta®), cubed

1 tablespoon real bacon bits

1 (4 ounce) can mushroom stems and pieces, drained

2 (15 ounce) cans cut green beans , drained

1 (2.8 ounce) can French-fried Onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.

Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

FOOTNOTES: Note this recipe uses the submitter’s substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.

Tasty Green Bean Casserole

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Submitted By: ANDYKNEPPER

Photo By: MORUPE

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 Minutes

Servings: 8

“Delicious and easy to make variation of the bland holiday favorite. Green beans in a creamy white wine sauce with bacon and mozzarella cheese. Warning:  They’ll make you bring it every year!”

INGREDIENTS:

1 (16 ounce) package frozen whole

Green beans, thawed

4 slices bacon

1/2 medium onion, chopped

1/2 red bell pepper, seeded and diced

1/4 cup dry white wine or vermouth

1/4 cup milk

2 tablespoons butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon soy sauce

Salt and pepper to taste

1/2 cup shredded mozzarella cheese

1/2 cup canned French fried onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.

Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

Nutrition Information Servings Per Recipe: 8

Calories: 225 Amount Per Serving Total Fat: 15.4g Cholesterol: 18mg

Sodium: 702mg Amount Per Serving Total Carbs: 14.3g Dietary Fiber: 1.7g

Protein: 5.3g

Green Bean Casserole

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Submitted By: pearl

Photo By: Lovemyfamily09

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes

Servings: 4

“Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!”

INGREDIENTS:

1 (14.5 ounce) can French style green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French-fried onions

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Combine green beans and soup in a small casserole dish.

Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes.  Remove from oven and top with the onions. Bake for another 10 minutes and serve.

Nutrition Information Servings Per Recipe: 4

Calories: 366 Amount Per Serving Total Fat: 26.8g Cholesterol: < 1mg

Sodium: 1223mg Amount Per Serving Total Carbs: 27.1g Dietary Fiber:

1.1g Protein: 2.1g

What would Thanksgiving be without sweet potatoes or yams?  It is the only time of the year that I will eat them, but I am going to change that as I read an article that said it was the best type of potatoes for nutritional value.  Yams have virtually no nutritional value and are a type of sweet potato.  That is the difference between sweet potatoes and yams.  Who knew?  I want to try this first recipe.  I love stuffed baked potatoes, so this might be a good choice for me.  I’ll let you know how I far!

Ambrosia Stuffed Sweet Potato

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“ Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.”

Ingredients

1 medium sweet potato (about 8 ounces)

3 tablespoons light sour cream

2 tablespoons marshmallow crème

1 tablespoon sweetened coconut flakes

1 tablespoon chopped pecans

4 teaspoons drained crushed pineapple

4 dried apricot halves, chopped

Instructions

Preheat oven to 400º F Wash the sweet potato, pat dry and pierce in several places with a fork; bake for 45-50 minutes or microwave for 5-7 minutes, or until fork tender; cool slightly.

Combine the remaining ingredients in a bowl; mix well.

Working lengthwise, slice sweet potato in half; use a spoon to scoop out all but ¼ inch of the flesh from each half.  Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well .

Spoon this mixture back into the potato skins and top each with the remaining ambrosia.

Cholesterol: 8 mg Sodium: 61 mg Vitamin A: 4,139 IU Fiber: 4g Number of

servings (yield): 2 Calories: 216 Fat: 6g Protein: 4g

Traditional Sweet Potato Casserole

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“Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.

YIELD: 16 servings

COURSE: Side Dishes/Vegetables

Ingredients

2-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1-1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water.  Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information Amount per serving

Calories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g

Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g

Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium:

272mg Calcium: 23mg

Nutrition Guidelines for Healthy Living Cooking Light NOVEMBER 2007

Sweet Potato Coconut Casserole       

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3 cups sweet potatoes, mashed

1-1/2 cups sugar

4 eggs, beaten

1 teaspoon vanilla

1 teaspoon dark rum (optional)

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Pinch of salt

2-1/2 cups milk

1 stick butter

1 cup flaked coconut (optional)

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk.  Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned.

Submitted by: CM

I am also not big on gravies.  I am a purist.  I want to taste the turkey in its entire wonderful flavor.  But, for you that want gravy here are some recipes for different types.

Holiday Turkey Gravy

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Submitted By: cynjne

Prep Time: 15 Minutes

Cook Time: 3 Hours 20 Minutes

Ready In: 3 Hours 35 Minutes

Servings: 10

“Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen The flavors.” ~ cynjne

INGREDIENTS:

1 pound giblets, neck, and clipped wing tips from turkey

2 carrots, roughly chopped

1 stalk celery, roughly chopped

6 cups water

2 cups chicken stock

1-1/2 cups turkey drippings from

Roasted turkey

1/4 cup all-purpose flour

2 tablespoons tomato paste

2 tablespoons red currant jelly

Salt and ground black pepper to taste

DIRECTIONS:

While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.

Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.

FOOTNOTES:

Editor’s Notes:  This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary. The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.

Nutrition Information Servings  Per Recipe:

10 Calories: 398 Amount Per Serving Total Fat: 36.2g

Cholesterol: 163mg Sodium: 111mg Amount Per Serving Total Carbs: 7.5g

Dietary Fiber: 0.7g Protein: 10.1g

Rich Make-Ahead Turkey Gravy

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Submitted By: benwa

Photo By: Wyattdogster

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Ready In: 3 Hours

Servings: 18

“You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There’s no rush or last-minute stress to make perfect gravy.”

INGREDIENTS:

3 pounds turkey wings

2 small onions, quartered

2 stalks celery, each cut into 4 pieces

2 carrots, each cut into 4 pieces

2 cloves garlic, halved

1-1/2 cups dry white wine

4 cups chicken broth

4 cups water

1/4 teaspoon dried thyme

2 tablespoons butter, or more if

Needed (optional)

1/2 cup all-purpose flour

Salt and ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan.

Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.

Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.

Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

FOOTNOTES:

Editor’s Note:   The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary.

Cook’s Note:   For richer flavor, add turkey pan drippings to the gravy at serving time.

Nutrition Information Servings Per Recipe: 18

Calories: 108 Amount Per Serving Total Fat: 4.6g Cholesterol: 24mg

Sodium: 59mg Amount Per Serving Total Carbs: 4.9g Dietary Fiber: 0.5g

Protein: 7.7g

 

 

Cider-Sage Gravy

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Source: ChrisandAmy

Photo: by Sarah Shatz

This recipe was a finalist in the contest for Your Best Gravy ata food52.com.

A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…

ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy

Yield:  2 cups gravy

1 small bunch sage leaves

3 tablespoons (or more) drippings from turkey

1 cup apple cider

3 tablespoons flour

1 cup homemade or low sodium chicken stock

Kosher salt and freshly ground pepper to taste

Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).

Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.

Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.

Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.

Remove the sage leaves and add salt and pepper to taste.

Remove from heat and pour into a gravy boat to serve and enjoy.

My very favorite food to make is turkey.  After you rinse the turkey and pat it dry, stuff the cavities with a large fresh juice orange and a large onion, then you can either truss and sew or skewer the cavities closed or stuff them with crushed up aluminum foil.  I always squeeze the juice of the orange into the cavity.  My very good friend, Mary, told me she stuffs her turkey’s cavities with an orange, an apple and a pear.  I going to try that this year.  I love to baste my turkey and watch it turn golden.  I will give you the recipe for the basting sauce I make and tell you the secret to a great turkey is to baste it every ½ hour and to begin cooking it breast-side down and half-way through the cooking time, turn it over and finish the roasting of the turkey with the breast-side up.  Cook the turkey according to the package directions.  If you see the wings are getting too brown, wrap them in foil and the remove foil about 5 minutes before taking the turkey out of the oven and let them cook uncovered for those 5 minutes.

DISCLAIMER:  this photo is just an example of basting a turkey.  It does not go with the recipe below.

 

 

MARILYN’S TURKEY BASTING SAUCE

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1 stick Butter OR Margarine

1-2 tbsps. Honey

1/4 cup Orange Juice

1/8 cup Wine (I prefer a sweet wine when I make this sauce)

1 tsp. Poultry Seasoning

1 tsp. Rosemary

1 tsp. Thyme

1 tbsp. Dried Parsley (a few sprigs if you want to use Fresh Parsley)

1/4 tsp. Garlic Powder

2 tbsp. Dried Onion Flakes (optional)

Put margarine in small saucepan and put on lower heat to begin melting it.  As soon as it begins to melt, add the orange juice, honey and wine.  Stir a bit then add your spices.  Mix well.  Use to baste your turkeys!

I’ve been making my turkeys with this sauce that I made up since I can remember, about 50 years now, as I started learning how to cook the turkeys when I was about 10 years old.  Yes, my mother did the hard part of the cooking of the turkey, but I was the baster.  I love the bit of sweetness that the honey and wine imparts to the sauce!  Hope you enjoy it.  You can always adjust the seasonings  to your own tastes!  ~Softa123 aka Marilyn

Soy-Sauce-And-Honey-Glazed Turkey

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SOURCE: Joanne Chang at foodandwine.com

PHOTO: © Con Poulos

ACTIVE: 45 MIN TOTAL TIME: 6 HRS 45 MIN

” ‘We never had turkey on Thanksgiving, ” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.’ Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.” ~Joanne Chang

2 cups soy sauce

1 cup honey

1/4 cup toasted sesame oil

1/2 cup thinly sliced fresh ginger

One 14- to 16-pound turkey

1 tablespoon kosher salt

2 teaspoons freshly ground pepper

1-1/2 teaspoons Chinese five-spice powder

6 scallions cut into 2-inch lengths

2 cups chicken stock or low-sodium broth

4 tablespoons unsalted butter, softened

3/4 cup all-purpose flour

In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes.

Turn the turkey and marinate breast side up for 15 minutes.

Preheat the oven to 350°.

Set a rack in a large roasting pan.

In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade.

Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger

Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting.

Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking.

The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.  Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.

In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened.

Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

Our Pairing Suggestion:   California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.

Servings: 12

Winter Fruit Glazed Turkey

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1 (12-pound) whole turkey, fresh or frozen (thawed)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large orange, cut in eight wedges, seeds removed

1/4 cup red currant jelly

2 tablespoons orange marmalade

1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder

1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

2. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.

3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

4. For Winter Fruit Glaze: In 1-cup microwave-safe glass measure, combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.

5. Brush glaze over turkey during last 20 minutes of roasting time.

6. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

7. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.

Makes 15 servings.Recipe and photograph provided courtesy of the National Turkey Federation.

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ROSH HASHANAH COUNTDOWN – DAY 3

Posted on September 26, 2011. Filed under: Apples, Apricots, Breads - Yeast, Cakes, Cherries, Desserts, Ethnic Recipe, Honey, Jewish, Jewish Prayers & Blessings, Kosher Recipe, Lemons, My Ramblings, Oranges, Parve, Peaches, Pies, Poultry, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , , , , , , , |


3
 The gematria of the Hebrew letter ג
 A symbol of holiness. The Holy of Holies occupied one-third, and the Holy Place two-thirds, of the entire Temple.
 There were three vessels each for the altar of burnt offering, the altar of incense, and the Ark.
 The candlestick had twice three arms (besides the shaft, which also held a lamp), and each arm had three knobs.
 The priestly blessing consists of three sections (Num. vi. 24, 25)
 In kedusha, word “holy” is recited three times.
 The patriarchs of the Jewish people
 The number of prayers recited daily
 The number of Shabbat meals
 The number of shofar sounds
 The Shalosh Ragalim (Jewish festivals): Pesach, Shavuot, and Sukkot]
 Number of aliyot for a Torah reading on a weekday or at mincha
 Date in Tishrei of the Fast of Gedalia

SOFTA123’S NOTE: Glossary for the above will appear at the end of this post, after the honey cake recipe. The above I found at Wikipedia.com and for the glossary definitions I went to both Wikipedia.com and Chabad.org.

I was just searching for something to inspire me to write about today when I read a wonderful article by by Rabbi Benjamin Blech which was posted on Aish.com’s website. The article was entitled “Can we be optimistic about the coming new year?” I highly recommend reading this article. Anyhow, in reading this article, I came up with the inspiration of finding out the Judaic symbolism of the number for number 3 (as today is Countdown Day Number 3) and write about lists of three. But first I wanted you to see what the Judaic meaning of the number is according to an article I found on Wikipedia.org. That is the reason why I began this post the way I did. Ok, so this post is all about me.

MY MOST IMPORTANT 3

My three grandchildren: (In order of birth)

Marc
Rachael
Joshua

3 OF MY FAVORITE WOMEN

My Mother
My Aunt Hushie
Golda Meir

3 OF MY FAVORITE MEN

My Father
My Uncle Hockey
My Husband

3 OF MY FAVORITE MEMORIES

Marrying my husband
Throwing my parents surprise parties
The birth of all three of my grandchildren (ok, so I cheated…I know this should be three separate items, but it’s my blog so I can make up my own rules!)

3 WORLD EVENTS I VIVIDLY REMEMBER

The 1972 Munich Olympics when 11 Israeli athletes were killed by 5 Arab terrorists.
The 1976 Raid on Entebbe
9/11
The Assassination of President Kennedy

I had to include 4 events here because there was no way that I could exclude any of these four horrible events.

3 OF MY FAVORITE WORDS

Oy
Love
Great

3 OF MY FAVORITE BOOKS

God’s Game by Father Andrew Greeley
Outlander series by Diana Gabaldon
The Eight by Katherine Neville

3 OF MY FAVORITE MOVIES

Backstreet
Beloved Infidel
A Man and A Woman

3 OF MY FAVORITE SONGS

Maggie May – Rod Stewart
500 Miles – Bob Dillon
Atlantis – Donovan

3 OF MY FAVORITE FOODS

Potato Latkes
Potato Kugel
Hot Dogs

3 OF MY FAVORITE THINGS TO DO

Read with my husband
Blog
Crochet

Now, in honor of the number 3, I will post 3 extra recipes for your Rosh Hashanah celebration!

A Sweet Treatment for Chicken!

Cardamom Honey Chicken
======================

Filed under Chicken, Gluten-Free, Main Course

Cardamom Honey Chicken Recipe

Ingredients

Marinade

4 tablespoons Honey
2 tablespoons Sherry
1 teaspoon Cardamom Seeds; ground with mortar and pestle
1 teaspoon Peppercorns; ground

Chicken

6 Chicken Breasts OR one whole Chicken, cut into parts
2 tablespoons Olive Oil
1 Lemon; thinly sliced
Salt and pepper

ELISE’S NOTE: “On my recent trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I’ve never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.”

Posted by Elise on Jul 2, 2006

Method

ELISE’S NOTE: If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

1 PREHEAT oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a LARGE bowl, coat chicken with marinade. COVER with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a LARGE frying pan at MEDIUM-HIGH heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper.

Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks.

Remove from oven and LET REST for 10 minutes BEFORE serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.

Honey Apple Pie With Orange Lattice Crust

Honey Apple Pie With Orange Lattice Crust
=========================================

Source: Bon Appétit | March 1998

User rating: 4 forks

Main ingredients: Honey, Cherry, Orange, Peach, Apricot, Apple

Cuisine: American

Type: Pie/Tart

Yield: Makes 8 servings

“Using orange juice instead of water in the crust enhances the fruit flavors in the filling. To prevent the dough from sticking, lightly flour the work surface and the dough, sprinkling with more flour as needed; also, roll just to the edges of the dough, not over them, rotating the dough often. “

Ingredients:

For crust:

2 cups all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
6 to 7 tablespoon chilled orange juice

For filling:

2 generous tablespoons coarsely chopped dried tart cherries
2 generous tablespoons finely chopped dried apricots
2 generous tablespoons finely chopped dried peaches
2 tablespoons orange juice
2-1/2 pounds Golden Delicious apples, peeled, cored, thinly sliced
3-1/2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated orange peel

Preparation :

Make crust:

Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of
small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.

Make filling: Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes.

Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.

Position rack in bottom third of oven, and preheat to 425°F.

Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch.

Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips.

Spoon filling into bottom crust.

Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough.

Crimp crust edge decoratively.

Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

New Years Apple Challah

New Year’s Apple-Cinnamon Challah
=================================
Dough ingredients:

1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2-1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cup flour

Apple filling:

3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)

Egg wash:

1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling, optional

1. In a large mixing bowl, combine the first seven dough ingredients,
in order listed. Stir in a cup or two of the flour, and then add yeast.

2. Add enough additional flour to equal about 5 cups, and stir/knead
into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.

3. Place apple filling ingredients in a medium bowl and toss to coat.
Set aside.

4. Punch down the risen dough, kneading to remove excess air bubbles.
On a lightly-floured surface, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.

5. Fold the edges of the dough over the apples and continue to
fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.

6. Grease a 10-inch spring form pan. Place spring form pan on a large
cookie sheet (to catch any leaks during rising/baking).

7. Now, this part gets messy. Using a sharp knife (I use a serrated
one), cut off chunks of the dough and place them in the prepared pan.
You should end up with 15-20 chunks of dough (though a particular
number doesn’t matter). The apple pieces should be randomly dispersed
throughout the dough chunks. Sprinkle with any escaped apple pieces.

8. Combine the egg and sugar and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.

9. *When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/spring form in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done.

POSTER’S NOTE: When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30
minutes, I cover the darker areas loosely with foil — sometimes
forming a large loose “ring” of foil (with no foil in the middle) to
lay on top.

10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.

Additional Poster’s Notes:

This recipe was passed to me from a friend, Cheryl O. I believe it is
originally from a Jewish cookbook. The instructions and photos are my
own. 🙂

Preparation Time:

1 hour (plus rising time) Cooking Time:

45-55 minutes or longer

SOFTA123’S NOTE: To make the challah truly Kosher, before baking take a piece of dough about the size of a golf ball, roll it into a ball and recite the following blessing over it:

Baruch ata Adonai, Eloheinu melech ha-olam, asher kideshanu be-mitzvosav ve-tzivanu lehafrish challah min ha-isah.

You are blessed, Lord our God, Sovereign of the world, Who made us holy with His commandments and commanded us to separate challah from the dough.

Then burn the ball (I let it bake alongside the challah) then throw it out. DO NOT EAT IT!!! This symbolizes the sacrifice given to the priests at the ancient Holy Temple in Jerusalem.

And for the grand finale….today’s honey cake recipe!

Pistachios in this recipe offer a nice change from walnuts.

Honey Cake
==========
Ingredients

3 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
2 cups honey
1-1/2 cups orange juice
1/2 cup shelled white pistachio nuts
1/2 cup shelled walnuts
1/2 cup raisins
1/2 cup dried apricots cut in bite-size pieces
1 teaspoon unsalted margarine for greasing the baking pans
1/4 cup slivered almonds

Preparation

1. Preheat the oven to 350 degrees.

2. In a large bowl, mix all the dry ingredients together. Set aside.

3. In another bowl, mix the honey, orange juice, the nuts except the almonds and the dried fruits together.

4. Add the orange juice-honey mixture to the flour. Mix well with a wooden spoon.

5. Grease two 9-by-5-inch loaf pans with the margarine. Divide the batter evenly between the two pans.

6. Sprinkle the almonds on top of the batter.

7. Reduce the oven temperature to 325 degrees and bake for one hour and 45 minutes. Test to see if the cake is done by inserting a skewer in the center. If it comes out dry, the cake is done.

8. Cool the cakes on a rack. Loosen the sides before unmolding.

YIELD : 14 to 16 servings

Originally published with FOOD; HOPE AND HONEY By COLETTE ROSSANT, September 21, 1986

GLOSSARY

gematria – Gematria or gimatria (Hebrew: גימטריה‎, gēmaṭriyā) is a system of assigning numerical value to a word or phrase, in the belief that words or phrases with identical numerical values bear some relation to each other, or bear some relation to the number itself as it may apply to a person’s age, the calendar year, or the like. A good example of Gematria is the Hebrew word Chai (“life”), which is composed of two letters which add up to 18. This has made 18 a “lucky number” among Jews, and gifts in multiples of 18 are very common among Jews.

Holy of Holies – The Holy of Holies, as its name implies, was the most sacred part of the entire ancient Holy Temple in Jerusalem. Entry was forbidden except on Yom Kippur when the High Priest entered the Inner Sanctuary. In Hebrew it is called Kodesh HaKodashim.

priestly blessing – The priest(s) recite(s) aloud the fifteen words of the priestly blessing. In Hebrew it is called Birkat Kohanim. The Kohanim recite the blessings word-by-word as the Cantor recites them. The Birkat Kohanim are only said during Rosh Hashanah and Yom Kippur in the Diaspora.

‘May G d bless you and guard you.
‘May G d shine His countenance upon you and be gracious to you.
‘May G d turn His countenance toward you and grant you peace.'” (Numbers 6:24-26)

Last year, Paul and I accompanied Rhona, Jeremy and Marc to their synagogue for Rosh Hashanah services. At Congregation Ahavath Israel we were treated to the most poignant recitation and chanting of the Birkat Kohanim that I have ever been to. There an elderly father and his middle-age son, both with wonderful voices, chanted the Birkat Kohanim with such feeling that I was totally in awe. It is one of the things I will miss most by not going to Kingston to celebrate with Rhona, Jeremy and Marc this year. I wish that Scott, Lisa, Rachael and Joshua could experience Rosh Hashanah in Kingston with us.

kedusha – The Kedusha (Hebrew: קדושה‎) is traditionally the third section of all Amidah prayer recitations. The silent Amidah it is a short prayer, but in the repetition, which requires a minyan (10 men over the age of 13, although in Conservative and Reform congregations women over the age of 13 are also counted), it is considerably lengthier. The liturgy varies among different communities and during different services, but they all hold in common three lines from the Bible (though translations vary): Kadosh Kadosh Kadosh Adonai Tz’vaot M’lo Khol Ha’aretz K’vodo (“Holy, Holy, Holy, The Lord of Hosts, The entire world is filled with His Glory”), Baruch K’vod Adonai Mim’komo (“Blessed is the Glory of the Lord in Its Place”), and Yimloch Adonai L’Olam, Elohayich Tziyon L’dor Vador Hall’luyah (“The Lord shall reign forever, Your G-d, O Zion, from generation to generation, Hallelujah”)

The Kedusha is enhanced during the morning and Musaf services of Shabbat and Festivals and between the biblical verses there are more praises. The Musaf service of Shabbat and Festivals as well as all of the Kedushas of Yom Kippur additionally contain the opening line of the Shema prayer.

patriarchs – The three patriarchs of the Jewish people are Abraham, Isaac and Jacob.

prayers – Jewish Law instructs Jews to pray three times a day, once in the morning, once in the afternoon and once in the evening. These prayers are called Shacharit (morning), Mincha (afternoon) and Maariv (evening).

Shabbat meals – On Shabbat (the Jewish Sabbath), Jews are required to eat three meals. The first one occurs on Friday night and is a lavish dinner. The second required meal is Saturday afternoon, after everyone goes to the synagogue to prey, and it also is a lavish meal. The third meal is Saturday evening and it is a light meal.

shofar – For an in depth description of the shofar (ram’s horn), please see my post of September 24, 2011. There are three sounds that the shofar makes tekiah, shevarim and teruah. Tekiah is a single long burst of the shofar, shevarim are three medium bursts and teruah is at least nine short bursts.

The Shalosh Ragalim – Jewish festivals Pesach (Passover also known as The Festival of Freedom) celebrates freedom, Sukkot (The Festival of Booths) celebrates Jewish unity, and Shavuot (The Festival of Weeks) celebrates the giving and receiving of the Torah and the 10 Commandments.

aliyot – Honors given at Torah services. There can be no more than seven honors given at one service. These honors include opening and closing the Ark, undressing and dressing the Torah, saying the Blessings over the Torah, carrying the Torah and reading the Torah.

Tishrei – Tishrei (pronounced Tish-ray) is the Hebrew month that corresponds to the Gregorian calendar months of September-October. It is the month in which the Jewish holidays of Rosh Hashanah, Yom Kippur and Sukkot are celebrated.

Fast of Gedalia – On the third day of Tishrei we mourn the assassination of Gedaliah ben Achikam, governor of the first Jewish commonwealth in the Holy Land. When Gedaliah was assinated, Jewish autonomy came to an end. In his honor and memory Jews fast on this day.

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