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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SUKKOT

Posted on October 13, 2011. Filed under: Brownies, Cheese, Cherries, Chocolate, Cookies, Cupcakes, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Family, Fish, Honey, Jello, Jewish, Kosher Recipe, Lemons, Menu, My Ramblings, Pears, Pineapple, Recipes, Sukkot, Sukkot Recipes, Traditions, Tried and True Recipe, Vegetables, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , |


The holiday of Sukkot begins on the 15th day of the month of Tishrei. Known in rabbinic literature as Ha-Chag–“the holiday”–the themes of Sukkot are clearly of high importance in Jewish theology.  Sadly, many Jews, including myself, really don’t celebrate it.  Perhaps we have a festive meal and perhaps we are lucky enough to be invited to eat dinner in a sukkah (open air booth) built by a friend or family member.  Or perhaps our synagogue has a communal meal to celebrate that we can take part in.  In part it is the fault of our school system here in the U.S.  In part it is the fault of today’s world.  And in part, it is the fault of our parents and/or of us.  We have to take so much time off for Rosh  Hashanah and Yom Kippur that we tell ourselves (and it is probably not far from the truth) that we will be fired if we take too much time off from our jobs, even if it is for religious reasons.  At one time employers may have been more sympathetic to our needs, but not any longer.  Our children are allowed to miss only so many days a year and here in the North that means we have to plan missed snow days.  Don’t forget that kids get sick, especially during the winter, as we adults also do.  Doctor appointments, dental appointments, “tummy ache” days, they all add up.  So how can we allow our children to take time off?  Even if we did insist they take the time off, how are they ever going to catch back up with the other kids, let alone bypass them in the race for college scholarships, let alone college admittance?  So our observance of Sukkot, the most beautiful of our holidays, and one of the most important of our holidays takes a back burner to the secular world and our secular lives.  I am glad to say that more and more people that I know do take the time to build their own personal sukkahs and take the time to celebrate.  Last year Paul and I were invited to our Cousin Susan’s sukkah along with many other people.  Susan is the hostess with the moistest and her sukkah and sukkah party were no exception.  This year we have been invited to our good friends’ The Sterns, sukkah for an intimate family dinner.  We are hoping that the weather will be with us so we can at least do the ceremonial part of the meal in the sukkah, if not have our entire meal out there beneath the stars.  I know in Kingston, my step-son-in-law and grandson are helping to build their synagogue’s sukkah and will be celebrating there with the temple family.  My mom will be going to my Aunt’s house or my cousin’s house.

The symbolism of the sukkah is a strong reminder of the dwellings of the biblical Israelites as they wandered in the desert for 40 years after the exodus from Egypt. In this manner, these temporary dwellings return us to a different time in our development and remind us of our journey to nationhood.  That answers the question “is Judaism” a nation?  Yes, in part it is.

Another symbolic definition of the sukkah is that it binds us to G-d as we recall our dependence on him for our daily needs and we celebrate all that he does for us.  We are commanded to be joyous during the whole holiday period (7 days) of Sukkot. We are told that it is a worse sin to be sad during this period than to have a sip of water on Yom Kippur.  I had no idea until I started writing this article of just how important Sukkot is in Judaism.

People take great pride in decorating their sukkah, but it is always decorated with fruits and greenery to remind us that Sukkot is a harvest holiday.  I went rummaging through the Net to find some pictures of the coolest sukkahs.  Here are some I think gives you an idea of the different types of sukkahs you can find.

This is a very basic sukkah.  I found it at the Mont Clair Jewish Organization’s website.

This picture is of a pre-fab sukkah that you can purchase.  I found this picture at Tzvee’s Talmudic Blog.

This is a great example of a sukkah decorated with fruits and greens.  Click on the photo to go to HWPS Organization’s website.

This is my favorite.  I love that it is decorated with colorful paper chains like the ones I made as a child in addition to the fruit and grains.  I was very impressed with the article on Sukkot that this photo was a part of.  Click on to the website after you finish reading my article.  This sukkah, I think is in Israel.  The website is called “Israelity.com.”

“There is also a commandment in the Torah for each person to take the fruit of a “goodly tree,” later interpreted as a fruit called an etrog (citron). Along with this fruit, one must collect certain tree branches and rejoice before God. We therefore take a palm branch and connect to it myrtle twigs and willow branches. There are beautiful narratives in rabbinic literature that discuss the symbolic images of the etrog and lulav (as the combination of the palm, myrtle, and willow is collectively known). They include parallels to the Jewish matriarchs and patriarchs as well as to the body and soul of each individual Jew.”[1]

There are other themes but my typing time is running out and I do want to share a Succot Menu and recipes with you.  For more information, click on the footnote and read the article where I found most of my information.  This menu is for a buffet meal.  The recipes are included for menu items that have an asterisk at the end of the name of the item.

DISCLAIMER:  The only photos that look like the recipes they go with are the Mandel Bread and the Russian Tea Cookies and the mini cupcakes.  Where I could, for the graphics, I attached links to them.

Just click on the picture.

SUCCOT MENU

Raisin Challah for the Blessing

Wine for the Blessing

Tossed Salad with Pomegranate Seeds

Smoked White Fish Salad purchased from a Kosher Deli or a grocery store that carries it

Egg Salad OR Deviled Eggs

Crackers

Aunt Hushie’s Salmon Balls served with Rice*

Roasted Vegetable Lasagna*

Luchshen Kugel*

Molded Fruit Salad*

Al Fuchsman’s Mandel Bread (cookies)*

Chewy Brownies*

Russian Tea Cookies*

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing*

Coffee, Tea, Fruit Punch or Soft Drinks, Water

Aunt Hushie’s Salmon Balls

==========================

1 pound Salmon plus liquid

1 small Onion; grated

1 small Carrot; grated

2 Eggs; beaten

1/2 cup Matzah Meal OR Corn Flake Crumbs

Salt

Pepper

Dash of Nutmeg

MUSHROOM SAUCE:

1 Onion; diced and browned

1/2 cup diced, cooked Carrots & liquid

1 small can Mushrooms & Liquid

1/8 teaspoon Ginger

1/8 teaspoon Nutmeg

Salt

Pepper

3/4 cup Ketchup

3/4 cup Water

Mix salmon & liquid, small onion, small carrot, 2 eggs, matzah meal, salt, pepper and dash of nutmeg together and allow to set for 10 mins.

With WET hands, form into small balls (golf size balls), roll in crumbs and fry quickly.  Drain on paper towels.

SAUCE:

Mix together all sauce ingredients. Pour sauce into GREASED baking pan.  Place patties on sauce and heat in 350 degree oven UNCOVERED for 20-30 mins.

This is a wonderful recipe for brunches and luncheons. We have made many times and always get raves.  This was first made for us by my Aunt Hushie and it was Helen Schiller’s recipe (a friend of my Aunt’s) from my older edition of Rochester Hadassah Cookbook.  Please note that Aunt Hushie taught me to make this recipe in the large disposable aluminum 9×13-inch pans.  If you place the patties by the markings on the side of the pan, it works perfectly.  Also note that whenever my Aunt or I have made this recipe, we usually triple it.  I’ve made it for showers and other special occasions, so I think it is perfect for a dairy meal for Sukkot. ~Marilyn aka Softa123

 

 

 

Fruit Noodle Kugel          

===================

1 (16 ounce) package broad egg noodles

3/4 cup sugar

2 eggs, slightly beaten

1/2-1 tsp. cinnamon

1/4 pound butter

2 grated Winesap apples

2 grated pears

1/2 cup orange juice

1/2-1 c. white raisins

Cook noodles in boiling salted water 25-30 minutes. Strain and rinse with cold water. Add butter to noodles and mix until melted. Add sugar,eggs, cinnamon, fruits, juices and raisins. Mix gently. Pour intogreased 9 x 13 x 2 inch Pyrex dish. Bake at 325 degrees for 1 1/2 to 2hours, depending upon crustiness desired. Serve warm or cold.

Softa123’s aka Marilyn’s Note:  I have not tried this recipe yet, but I think it sounds perfect for Sukkot as it features pears in addition to the normal apples and raisins.  Also, what is nice about this recipe is that it is parve, so it can be eaten with either a dairy or a meat meal.

 

 

 

 

Roasted Vegetable Lasagna

=========================

By: preciousmom

PRECIOUS MOM’S NOTE:  “My first try with a vegetarian lasagna.”

Prep Time: 50 Min

Cook Time: 45 Min

Ready In: 1 Hr 35 Min

Servings: 9

Ingredients

1 pound eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms cut into 1/4 inch slices

3 small zucchini, cut lengthwise into 1/4-inch slices

1 onion, chopped

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) container reduced-fat ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 (26 ounce) jar meatless spaghetti sauce

1 can of Italian diced tomatoes

12 no-boil lasagna noodles

2 cups shredded part-skim mozzarella cheese

3 tablespoons minced fresh basil

Directions

Line two 15-in. x 10-in. x 1-in. baking pans with foil.  Place all vegetables (except onions) in a zip lock back with the oil, salt and pepper. Shake the bag to make sure everything is coated and let sit for 5 minutes.

Place eggplant and mushrooms on a pan. Place the zucchini on the second pan. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant, onions and mushrooms.

Bake zucchini 5-10 minutes longer or until edges are browned.

Sauté onion in a skillet with olive oil. Add in the tomatoes and spaghetti sauce. Let sit for about 5 minutes.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubblyand cheese is melted. Let stand for 10 minutes before cutting.

Molded Fruit Salad          

===================

1 pkg. lemon Jell-O

1 c. hot water

1/2 c. creamy cottage cheese

1/2 c. broken walnut meats

1/2 c. maraschino cherries, quartered

1 c. crushed pineapple, well drained

1 c. heavy cream, whipped

Dissolve gelatin in hot water; chill until partially set. Fold in cottage cheese, whipped cream, walnuts, cherries, and pineapple. Pour into pan and chill until firm. Cut in squares and serve on lettuce.

Al Fuchsman's Mandel Bread

 

Al Fuchsman’s Mandel Bread

Source:  The Washington Post, November 28, 2007

  • • Cuisine: Eastern European
  • • Course: Dessert, Snack

Summary:

“Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie. Dotty Fuchsman says her husband’s is “world famous” because they have taken it to England and Israel.
The mandel bread can be stored in an airtight container for up to 2 weeks; the Fuchsmans prefer to wrap it well and freeze it for up to 2 months.”

Makes 64 to 100 slices/cookies

Ingredients:

• 1 cup canola oil, plus more for greasing the baking sheets (optional)

• 5 cups bread flour

• 2 tablespoons yellow cornmeal

• 1 cup sugar

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 cup whole raw unsalted almonds, cut into 3 pieces per nut

• 3/4 cup dried cranberries or raisins

• 5 large egg whites, plus 1 whole egg

• 2 teaspoons almond extract

• 2 teaspoons vanilla extract

• 1/3 cup water

• Juice of 1 medium lemon or lime (2 to 3 tablespoons)

• Cinnamon-sugar mixture, for sprinkling

 

Directions:

Preheat the oven to 350 degrees. Lightly grease a large rimmed baking sheet with canola oil or nonstick cooking oil spray.

Combine the bread flour, cornmeal, sugar, salt, baking powder, cinnamon, almonds and dried cranberries or raisins in a large bowl.

Combine the egg whites, egg and oil in a separate bowl; blend well. Add the almond and vanilla extracts, water and citrus juice. Add to the bowl of dry ingredients; mix and knead the dough until it achieves the consistency of putty. Divide the dough into 4 equal portions and form them into bars on the baking sheet, roughly 3 inches by 12 inches by 3/4 inches thick, spaced apart so they do not touch. Bake for about 20 minutes, and then transfer the pan to a wire rack to cool for about 10 minutes; the bars will be warm and slightly set.

Meanwhile, position an oven rack 4 to 5 inches from the top broiling element and preheat the broiler. Have ready 2 large, same-size baking sheets.

Use a very sharp knife to cut the bars into 1/2-inch or 3/4-inch slices; there should be about 16 to 25 slices per bar. Working in batches, lay the bars flat on a baking sheet (about 36 should fit snugly on 1 sheet) and sprinkle with the cinnamon-sugar mixture. Toast under the broiler for 5 to 8 minutes or until the edges are brown and the sugar has melted. Remove from the oven and carefully place a second baking sheet on top of the toasted slices. Use oven mitts to hold the sheets together and carefully flip over; remove the top baking sheet so that the untoasted second sides of the slices are exposed. Sprinkle with the cinnamon-sugar mixture and return to broil for 5 to 8 minutes. Transfer the slices to a wire rack to cool thoroughly; the slices should be crisp.

Original Recipe Source:

From Annandale resident Al Fuchsman.

Nutritional Information:

66 calories, 3g fat, 0g saturated fat, 2mg cholesterol, 35mg sodium, 8g carbohydrates, 0g dietary fiber, n/a sugar, 1g protein.

I love brownies...all kinds of brownies!

Chewy Brownies

==============

Ingredients:

6 medium eggs, beaten

3 cups of sugar

2-1/4 cups of flour

1 cup of melted margarine

6 tablespoons of cocoa

2 teaspoons of vanilla

1-1/2 teaspoons of salt

1 teaspoon of baking powder

1 large packet of walnuts, broken

Preparation Instructions:

Combine the melted margarine, cocoa, and the sugar.  Add the six beaten eggs.

Mix together the flour, salt and baking powder and add to other mixture.  Add the vanilla and broken walnuts.

Bake in a greased and floured 18*12 inch jelly roll pan at 375°F (190°C) for 20 minutes.

Russian Tea Cookies...Yummy in my tummy!

Russian Tea Cookies

===================

1/2 cup Vegetable Shortening

2 cups Flour

4 tablespoons Sugar

1/2 cup Butter OR Margarine

2 teaspoons Vanilla Extract

1-1/2 cups Nuts; ground

Confectionary Sugar

Cream shortening, margarine and sugar. Add vanilla extract, flour and nuts. Form little balls of dough with teaspoon of batter. Place on UNGREASED cookie sheets.

Bake 30 minutes at 300 degrees. After cooling for 15 minutes, roll balls in confectionery sugar.

Makes 4 1/2 dozen cookies.

SOFTA123’S AKA MARILYN’S NOTE:  These are delicious and addictive!!  I  first made this recipe for my eldest nephew, Dov’s, Bar Mitzvah. That was About 15 years ago if I did the math correctly, and I’ve been making them ever since.  I do suggest doubling the recipe.  You won’t regret it!  This is one of my all-time favorite cookies!  Recipe came from the “Rochester Hadassah Cookbook.”

 

I have to try this recipe, don't you?

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing

 

“Simple, two ingredient recipe”.

 

1 box spice cake mix
1 15 oz. can pure pumpkin

Mix both ingredients together thoroughly and fill mini cupcake liners almost to the top. These cupcakes will not rise that much and will not shape naturally. Bake at 350 degrees for 12-15 minutes, checking with the toothpick test.

For the icing:

1 stick unsalted butter, at room temperature
2 1/2 – 3 cups powdered sugar, as needed
1 tsp. vanilla extract
1 tbsp. honey
1 tbsp. cinnamon
4 oz. Hershey’s cinnamon chips, melted and cooled

Whip the butter on medium-high speed for 5 minutes, scraping the bowl when necessary. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, honey, and cinnamon mixing until incorporated. Add the melted cinnamon chips and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Then, ice the cupcakes!

Sprinkle with cinnamon or pumpkin pie spice.

Source: http://www.sprinklemassacre.com/2011/10/06/mini-pumpkin-spice-cupcakes/

NOTE FROM SOFTA123:  I apologize for not posting this article sooner but real life interrupted.  I hope that this will not happen again, but I know better than to say never!


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