THANKSGIVING – #8

Posted on November 20, 2011. Filed under: Apples, Crock Pot-Slow Cooker, Dairy, Fish, Kosher Recipe, Nuts, Paerve, Parve, Pineapple, Poultry, Rainy Day Foods, Recipes, Side Dish, Stuffing-Dressing, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Thanksgiving Blessings

 

Lord, as we bow our heads to pray,
We celebrate Thanksgiving Day.
Help us have the right attitude,
As we turn to you in gratitude.

Thank you for our festive mood;
Thank you, Lord, for this good food;
Thanks for blessings great and small;
Thank you, thank you for it all.

By Joanna Fuchs

 

Stuffing is my favorite part of the Thanksgiving meal.  I don’t know why but I have never written down my recipe for stuffing.  Next time I make it, I will measure and post the recipe.  It is traditional bread stuffing with one little twist.  Anyhow, I hunted through my recipe data base and chose the recipes to post. 

 

Can’t you just taste the Bread Stuffing with Apples, Bacon and Caramelized Onions?  I think the combination of ingredients are heavenly and this recipe may be the one I use this year, but I’m undecided between the Bread Stuff with Apples, Bacon and Caramelized Onions recipe and the Oyster and Corn Bread Dressing recipe.  I chose the Apple Pecan Cornbread Dressing because I love pecans.  They remind me of Myrtle Beach.  The Amish are great cooks and bakers, thus when I came upon that recipe, I had to include it in this post.  I especially like that it includes chicken in it.  I have never tasted stuffing with meat in it.  I love pineapple, so when I saw this recipe, I had to include it.  Why not do a Hawaiian themed dinner?  The Slow Cooker Stuffing recipe I chose because I find it difficult to bake my stuffing at the same time as my turkey.  This recipe will solve that problem, but I would leave out the mushrooms as I don’t like them. 

 

I have always wondered if there is a difference between dressing and stuffing, so I hit the internet to do some investigating.  I visited 4 websites recommended by Google, each website had a different idea of the difference between dressing and stuffing.  One said it’s not stuffing if it isn’t stuffed into something.  Dressing is baked separately from the poultry or meat you are preparing for the meal.  Another said that the difference is where you live, North or South, East or West.  It was likened to the pop v. soda debate (which is rampant in my house!).  Another said that dressing is a more refined word than stuffing.  But all agreed that it really doesn’t matter what you call it, it’s the supporting actor of the Thanksgiving meal.

 

 

 

Bread Stuffing With Apples, Bacon And Caramelized Onions

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

Recipe Categories: Radio Kitchen | Thanksgiving Recipes

Yield: 12 servings

This recipe, from “The Thanksgiving Table” (Chronicle Books) by Diane

Ingredients:

1 tablespoon unsalted butter, softened

8 ounces bacon – cut in 1

1 tablespoon sugar

3 large celery ribs, chopped

1 tablespoon thyme

1 teaspoon salt

3 large eggs, beaten

10 cups unseasoned dry bread cubes

1-1/4 pounds pearl onions, peeled and halved

2 granny smith apples, peeled, cored and cut into 1/2

2/3 cup fresh parsley, minced

1 tablespoon fresh sage, minced

Fresh ground black pepper

4 cups chicken stock, or canned low-sodium broth

Instructions:

1.  Preheat oven to 350°F. Coat a deep, 9-by-13-inch baking pan with the butter. Place the bread cubes in a very large mixing bowl. In a 10- inch sauté pan, cook the bacon over medium heat until crisp. Drain and add the bread to the bowl. Remove all but 2 tablespoons of bacon fat from the pan, reserving the extra. Add the onions to the pan and sauté over medium-high heat, stirring frequently, until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl.

2.  Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat, ad swirl to coat the pan. Add the apples and celery and sauté, stirring frequently, until softened, about 5 to 7 minutes. Add the parsley, thyme, sage, salt and a few grinds of pepper, and sauté 1 minutes longer. Add this mixture to the bread cubes, and stir to combine. Add the beaten eggs and stock to the bow, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

3.  If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it after the turkey is out.

Amish Dressing Recipe

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

Submitted by: rec.food.recipes tranch tranch

Ready in: > 2 hrs

Exact cooking times are listed in The body of the recipe.

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 20

Ingredients:

2 pounds crusty white bread, cut into 1/2″ cubes

2 pounds chicken thighs, poached

1/2 cup fresh parsley, minced

3/4 cup onion, chopped

1 cup celery, chopped

1 cup carrot, grated

1-1/4 cups potatoes, diced

1 tablespoon sage

1 tablespoon celery seed

1 teaspoon thyme

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons turmeric

5 eggs

12 ounces evaporated milk

2-1/2 cups chicken stock

 

Directions:

Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.

In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.

Preheat oven to 325degrees and lightly grease a 3 quart casserole.

Transfer dressing to prepared casserole dish and bake for 1 – 1 1/2 hours, or until center puffs up and top is golden brown.

Cooking from Quilt Country – Marcia Adams

Apple Pecan Cornbread Dressing

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

Submitted By: Walsie

Photo By: CookingCorner

Prep Time: 15 Minutes

Cook Time: 40 Minutes Ready In: 55 Minutes

Servings: 20

“Savory, yet sweet, this cornbread dressing will satisfy anyone’s appetite.      2  cups dried parsley flakes can be substituted for fresh parsley”

Ingredients:

 

1 (9×9 inch) pan cornbread, cooled and crumbled

1 (8 ounce) package herb seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt 3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish

Melt the butter in a heavy saucepan, and sauté the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Information Servings Per Recipe: 20

Calories: 221 Amount Per Serving Total Fat: 10.8g

Cholesterol: 62mg Sodium: 498mg Amount Per Serving Total Carbs: 26.7g

Dietary Fiber: 2g Protein: 4.7g

Baked Pineapple Stuffing

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

Submitted by: Janet

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 6

Ingredients:

 

1 can (20ounce) crushed pineapple, undrained

1/4 cup evaporated milk

1 cup packaged cornbread stuffing crumbs

1/2 cup sugar

1/4 cup melted butter or margarine

3 eggs, beaten

Directions:

Lightly grease the bottom and sides of a 3 1/2-quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot.

Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.

 

 

Nutritional Facts for Baked Pineapple Stuffing

Serving Size: 1 (117 g)

Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 179.8

Calories from Fat 74

41%

Total Fat 8.2 g

12%

Saturated Fat 4.5 g

22%

Cholesterol 96.8 mg

32%

Sodium 76.1 mg

3%

Total Carbohydrate 24.5 g

8%

Dietary Fiber 0.5 g

2%

Sugars 22.8 g

91%

Protein 3.2 g

6%

The following items or measurements are not included:

cornbread stuffing mix

 

Slow Cooker Stuffing

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

Submitted By: Gayle Wagner

Photo By: GotRice?

Prep Time: 25 Minutes

Cook Time: 8 Hours 55 Minutes

Ready In: 9 Hours 20 Minutes

Servings: 16

“Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.”

Ingredients:

1 cup Butter OR Margarine

2 cups CHOPPED Onion

2 cups CHOPPED Celery

1/4 cup CHOPPED FRESH Parsley

12 ounces SLICED Mushrooms

12 cups Dry Bread Cubes

1 teaspoon Poultry Seasoning

1-1/2 teaspoons DRIED Sage

1 teaspoon DRIED Thyme

1/2 teaspoon DRIED Marjoram

1-1/2 teaspoons Salt

1/2 teaspoon GROUND Black Pepper

4-1/2 cups Chicken Broth, OR as needed

2 large Eggs; BEATEN

Directions:

Melt butter or margarine in a skillet over MEDIUM heat. Cook onion, celery, mushroom, and parsley in butter, STIRRING FREQUENTLY.

Spoon cooked vegetables over bread cubes in a VERY LARGE MIXING BOWL.

Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.

Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and COVER.

Cook on HIGH for 45 minutes, THEN REDUCE HEAT TO LOW, and cook for 4-8 hours.

Footnotes: Note To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C). This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Oyster And Cornbread Dressing

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

Submitted By: DUNCANS FAVORITES

Photo By: Jilly Bean

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 12

“Each year I am asked to make this wonderful dressing. The recipe has been in My family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.”

INGREDIENTS:

2 (8 ounce) packages corn bread mix

3 tablespoons butter

1/2 cup chopped onions

1/2 cup diced celery

2 (8 ounce) cans oysters, liquid reserved

2 eggs

1/2 teaspoon ground black pepper

1 tablespoon poultry seasoning

1-1/2 teaspoons dried sage

1 (14.5 ounce) can chicken broth

DIRECTIONS:

Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.

Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.

Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture.

Transfer to the baking dish.

Bake uncovered in the preheated oven 45 minutes

Nutrition Information

 

Servings Per Recipe: 12 Calories: 213 Amount Per Serving Total Fat:

8.3g Cholesterol: 64mg Sodium: 680mg Amount Per Serving Total Carbs:

27.6g Dietary Fiber: 0.5g Protein: 6.9g

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THANKSGIVING – #2

Posted on November 14, 2011. Filed under: Autumn, Cheese, Comfort Foods, Dairy, Dinner/Supper, Kosher Recipe, Paerve, Parve, Poetry, Poultry, Rainy Day Foods, Soup, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , |


 

 

 

T’was The Night of Thanksgiving

 

T’was the night of Thanksgiving,
But I just couldn’t sleep.
I tried counting backwards,
I tried counting sheep.
The leftovers beckoned,
The dark meat and white.
But I fought the temptation,
With all of my might.
Tossing and turning,
with anticipation.
The thought of a snack
became infatuation.
So I raced to the kitchen,
Flung open the door,
And gazed at the fridge,
Full of goodies galore.
I gobbled up turkey,
And buttered potatoes,
Pickles and carrots,
Beans and tomatoes.
I felt myself swelling,
So plump and so round.
‘til all of a sudden,
I rose off the ground.
I crashed through the ceiling,
Floating into the sky,
With a mouthful of pudding,
And a handful of pie.
But I managed to yell
As I soared past the trees
Happy eating to all,
Pass the cranberries, please!!
May your stuffing be tasty
May your turkey be plump.
May your potatoes and gravy
Have nary a lump.
May your yams be delicious,
May your pies take the prize
And May your Thanksgiving dinner
Stay off of your thighs!

by Lauren

Today is about soups you can serve with your Thanksgiving dinner.  Soups are truly comfort food and is always welcome on a crisp Autumn day.  So, without further adieu, here are soup recipes just for you!

 

Pumpkin And Onion Soup

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

TOTAL TIME 1 hour

COOK TIME 45 minutes PREP TIME 15 minutes

INGREDIENTS

6 cups thinly sliced onions

3 tablespoons butter

1 teaspoon sugar

1 3-pound pumpkin

4 cups well-seasoned chicken stock

Salt and freshly ground black pepper

6 to 8 slices French or Italian bread, toasted

1/2 cup grated Swiss cheese

PREPARATION

In a heavy saucepan, sauté the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.

While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.

Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.

Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each.

Place under the broiler just until the cheese melts, then serve.

YIELD:  6 servings

Originally published with FOOD; THE PUMPKIN: NOT JUST A PRETTY FACE By FLORENCE FABRICANT, November 8, 1987.  I found this recipe at The New York Time’s website’s recipe archive. ~Softa123

SOFTA123’S  NOTE:  To make this pareve, use margarine instead of butter and leave off the cheese.  Omit the last step of the recipe.

Pease Porridge

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

TOTAL TIME 2 hours 30 minutes (plus at least 6 hours for steeping)

INGREDIENTS

1 pound whole dried peas (split dried green peas may be substituted)

1/3 pound slab bacon, cut in 1/2-inch cubes

2 medium-size carrots, scraped and diced

2 medium-size onions, peeled and chopped

2 small white turnips, peeled and diced

1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage

1 tablespoon butter or oil

Salt and freshly ground black pepper to taste

1/2 cup light cream or half-and-half, optional

Minced fresh mint or savory for garnish

PREPARATION

Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.

Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.

Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.

When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.

Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.

Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

YIELD 8 to 12 servings

Originally published with COOKS ON THE MAP – This Month: Susan McGowan, Deerfield, Mass.; Giving Thanks With Porridge and Oysters By NANCY HARMON JENKINS, November 21, 1990.  I found it at The New York Times website’s recipe archive. ~Softa123

SOFTA123’S AKA MARILYN’S NOTES ON HOW TO MAKE THIS KOSHER:

1.  Use Rice or other non-dairy milk substitute for the light cream.  It will make a thinner soup, but should still work well.

2.  Substitute Beef Frye cut into large slices OR Kosher Hot Dogs cut into chunks for the slab bacon.  What’s not to like?

3.  I would use margarine instead of the butter.  I don’t think I’d like the oil in this recipe.

Mini-Pumpkin Soup With Toasted Pumpkin Seeds, Shaved Parmesan, Fried Sage

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

16 mini-pumpkins, 3 1/2 to 4 inches across

2 tablespoons vegetable oil

Kosher salt to taste

3 tablespoons unsalted butter

2 onions, finely chopped

About 5 cups chicken stock, preferably homemade

Freshly ground black pepper to taste

Vegetable oil for frying

1 cup fresh sage leaves

Shaved Parmigiano-Reggiano for garnish

Preheat the oven to 350 degrees F. Slice off about 1/4 inch of the top with the stems from 8 of the pumpkins. Slice the other 8 in half.

Scrape out the seeds with a spoon. Pull the seeds away from the stringy membrane, clean, rinse, and pat dry.

Toss the seeds with the vegetable oil and salt. Arrange in one flat layer on a baking sheet. Bake in the middle of the oven, stirring occasionally, until golden and crisp, about 10 to 15 minutes.

Place the pumpkins and the lids cut side down on lightly oiled baking sheets and bake until tender, 35 to 40 minutes. Cool the pumpkins on wire racks. Scoop out the cooked flesh from the halved pumpkins. Scrape most of the pulp from the remaining pumpkins, leaving just enough in each so that it retains its shape.

Melt the butter in a large pot over medium-high heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the scooped-out flesh from the pumpkins. Pour in enough of the stock to cover and season with salt and pepper. Simmer over medium-high heat for 20 minutes.

Puree the soup in a food processor or pass through the fine setting of a food mill. You should have about 8 cups of puree. Return it to the pot and season again with salt and pepper.

Heat 2 inches of vegetable oil to 350 degrees in a deep saucepan. Add the sage in very small batches and fry until translucent, about 20 seconds. (The oil will bubble up furiously when you add the sage to the hot oil.) Drain on paper towels.

To serve, warm the pumpkin shells in a 350 degree oven for 15 minutes.

Heat the soup until hot, adding water if necessary to thin it slightly.

Put each of the shells into a shallow soup bowl and ladle some of the soup into the shell. Top with a few fried sage leaves, some Parmigiano-Reggiano shavings and a few of the toasted pumpkin seeds.

Place the lid slightly askew on top and serve at once.

Serves 8

SOURCE:  Sarah Moulton

SOFTA123’S AKA MARILYN’S NOTE TO MAKE THIS SOUP PAERVE:  Use UNSALTED Margarine instead of

Unsalted Butter.  Omit cheese.

Now here is a great idea for those delicious Thanksgiving leftovers!  I know I want to try this recipe out!

Turkey And Stuffin’ Soup

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

4 to 6 C. prepared stuffing

1 T. (1 turn around the pan) extra-virgin olive oil

2 medium carrots, chopped, up to 2 C. leftover baby carrots, chopped

2 ribs celery, chopped

1 onion, chopped

Salt and pepper

1 bay leaf, fresh or dried

2 quarts chicken stock

1-1/2 lbs. light and dark cooked turkey meat, diced

A handful of flat leaf parsley leaves, chopped

1 C. frozen peas or leftover prepared peas, optional

Preheat oven to 350° F. and transfer stuffing into a small baking dish.

Place dish in oven and reheat 12 to 15 minutes, until warmed through.

Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper.

Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.

Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup.

Pull spoonfuls of stuffing away as you eat through your bowl of soup.

Yield: 2 quarts, 4 to 6 servings

If you are like me, you like crackers in your soup, so why not make your own and really “wow” your family and friends!

Wheat Crackers

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

Submitted By: Ray Anne

Photo By: CC?’s2bake

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 32

“This thin wheat cracker is simple and thrifty to make. It will taste great with any dip or spread, and they will have much more character than factory made crackers.”

INGREDIENTS:

1-3/4 cups whole wheat flour

1-1/2 cups all-purpose flour

3/4 teaspoon salt

1/3 cup vegetable oil

1 cup water

Salt for sprinkling

DIRECTIONS:

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

In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended .

On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don’t cut through. Prick each cracker with a fork a few times, and sprinkle with salt.

Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutrition Information Servings Per Recipe: 32 Calories: 64 Amount Per Serving Total Fat: 2.5g Cholesterol: 0mg Sodium: 55mg Amount Per Serving Total Carbs: 9.2g Dietary Fiber: 1g Protein: 1.5g

Homemade Soda Crackers

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

Recipe courtesy Chuck Hughes

Show: Chuck’s Day OffEpisode: The Green Show

TOTAL TIME:10 hr 20 min

Prep:30 min

Inactive Prep:9 hr 30 min

Cook:20 min

YIELD:about 15 large crackers

LEVEL:Easy

INGREDIENTS

2 teaspoons active dry yeast

2/3 cup warm water

1-1/2 cups all-purpose flour, plus more as needed

1/2 teaspoon salt

1/2 teaspoon baking soda

Kosher salt

2 tablespoons butter, melted, plus more for greasing bowl

DIRECTIONS

Try Chuck’s homemade soda crackers and you’ll never go back to the store-bought ones. In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.

In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.

Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.

Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)

Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.

Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.

Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.

Bake until lightly browned and crisp, 15 to 20 minutes, depending on  the thickness of the crackers. Check the crackers several times during  the baking period to make certain  those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.

Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

Variations:

Sesame-Onion Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion.

Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed.

Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.

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Thanksgiving – #1

Posted on November 13, 2011. Filed under: Appetizers, Apples, Autumn, Beverages - Non-Alcoholic, Cheese, Cherries, Dairy, Dinner/Supper, Family, Fish, Friends, Friendship, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Oranges, Paerve, Party Ideas, Parve, Pineapple, Poetry, Recipes, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetarian | Tags: , , , , , , , , , , , , , |


 

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway~
Thanksgiving comes again!

~Old Rhyme

 

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible.  Just think, two or more distinct cultures gathered together to share food, to break bread as we say.  They got together in peace and friendship and each to thank their creator in their own separate way.  Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate.  Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened!  If only we had more respect for the Native Americans; and not only the Native Americans but for others who shared our experience but believed differently than we did.  What a unique and tremendous opportunity we were offered and we blew it.  But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for.  We have a beautiful, bountiful country that produces a variety of crops.  We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat.  To cover our bodies we have cotton and probably other crops I am unaware of.  To beautify our homes we have flowers of all colors, shapes and sizes.  We have trees for shade and for building our homes.  The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us.  And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner.  We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are.  So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too.  We pray that our president(s) lead wisely and make decisions based on the values of our country.  We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed.  Be thankful that you were chosen to propagate our world.  And if you have grandchildren, you are blessed even more.  Be thankful.  If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

An elegant appetizer to serve for Thanksgiving.

Brie Torte

==========

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE:  I would also serve the Brie Torte with apple and pear slices.  I would make it right after you put your turkey up to roast.  Or, I see no reason why you couldn’t make it the night before.

Always a good choice!

Salmon Deviled Eggs With Homemade Mayonnaise       

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

Submitted By: DCTINK

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

Servings: 24

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”~DCTINK

Ingredients:

Homemade Mayonnaise:

2 egg yolks, room temperature

1 clove garlic, pressed

1/2 cup vegetable oil

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

To taste

Deviled Eggs:

12 eggs

1 shallot, minced

1 (6 ounce) can salmon, drained

And flaked

1 pinch salt and pepper to taste

Directions:

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Friendship

Pat’s Chickpea, Garlic, And Mint Topping

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

1 large can chickpeas (or use 2 small cans)

1 garlic clove

3/4 tsp. kosher salt

1/4 tsp. pepper

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle.  Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. kosher salt

1/4 c. dark brown sugar (you can use light too)

2 T. black pepper

1 tablespoon vodka

1 bunch fresh dill

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down.  The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

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

6 small tart apples

1 tablespoon packed brown sugar

1 quart apple cider

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon

1/4 cup granulated sugar

2 cups dry sherry

4 thin lemon slices

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Set aside.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Makes 12 servings.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

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

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

1/4 cup honey

2 tablespoons lime juice

2 tablespoons fresh mint leaves

1-1/2 cups red raspberries

1 cup blackberries

1 cup strawberries

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes; discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

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

By janem123

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Photo by Sharon123

Total Time: 25 mins.

Prep Time: 5 mins.

Cook Time: 20 mins.

Servings:  6

Janem123’s Note: “This recipe came from webmd.com.”

Ingredients:

1/2 cup fresh ginger, thinly sliced

6 cups water

2 cinnamon sticks

2 tablespoons honey or 2 tablespoons brown sugar

Lemon wedge (to garnish)

Directions:

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

Serving Size: 1 (252 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 27.6

Calories from Fat 0

95%

Total Fat 0.0 g

0%

Saturated Fat 0.0 g

0%

Cholesterol 0.0 mg

0%

Sodium 6.0 mg

0%

Total Carbohydrate 7.1 g

2%

Dietary Fiber 0.1 g

0%

Sugars 5.8 g

23%

Protein 0.1 g

A colorful punch to serve for festive occasions.

Fruit Punch

===========

Submitted By: Jo Ann Young

Photo By: Danica

Prep Time: 5 Minutes

Ready In: 5 Minutes

Servings: 60

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”~Jo Ann Young

INGREDIENTS:

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

1/2 gallon orange sherbet

DIRECTIONS:

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

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

Ingredients

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

1/2 cup real maple syrup

4-1/2 cups cold water

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Directions

Place filter in brew basket of coffee maker.  Add ground coffee and cinnamon. Pour syrup into empty coffee pot.  Add water to coffee maker; brew.

After brewing is complete, stir coffee well.  Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

A Thanksgiving harvest.

Thanksgiving Citrus Punch

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

Ingredients

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 cups granulated sugar

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

Servings: 40

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