2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 chopped clove garlic
1 pound sliced cremini mushrooms
1 tablespoon fresh thyme
Salt and pepper
1/4 pound shredded gruyère cheese
Preheat the broiler. Slice a baguette into 24 slices. Broil on a baking sheet until golden, 3 minutes.
In a skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Cook 1 thinly sliced onion and 1 chopped clove garlic for 5 minutes. Add 1 pound sliced cremini mushrooms and 1 tablespoon fresh thyme and cook until softened, 10 minutes; season with salt and pepper. Top the toasts with the mushrooms and 1/4 pound shredded gruyère cheese and broil for 2 minutes.
|Cranberry-Apricot Sauce |
Two 12-ounce bags fresh cranberries
2/3 cup orange juice
1/2 cup dried apricot halves, cut into strips
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon finely grated orange peel
In a large saucepan, bring all the ingredients to a boil over medium-high heat, stirring frequently.
Cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 minutes; let cool.
Use thawed frozen cranberries instead of fresh
|Fruit-Glazed Turkey |
1 package (14 ounces) unseasoned stuffing cubes
1 small onion, chopped
1 medium tart apple, peeled and chopped
1 celery rib, chopped
1 cup raisins
1 cup hot water
1 cup butter, melted
1 tablespoon poultry seasoning
1 turkey (10 to 12 pounds)
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 can (11 ounces) mandarin oranges, undrained
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour.
2. Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to roasting pan. Bake 2-1/2 to 3 hours longer or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).
3. Discard any unused basting glaze. Cover and bake additional stuffing for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
4. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
1. Loosen browned bits from roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup.
2. In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups. In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended. Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Serve with turkey.
|Sweet Potatoes and Corn
1 1/2 pounds sweet potatoes, peeled and cubed
4 ears corn, kernels cut from the cob
1/4 cup vegetable oil
2 1/2 tablespoons fresh lime juice
2 teaspoons finely chopped shallot
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh basil
In a pot of boiling, salted water, cook the sweet potatoes until tender, 5 minutes.
Add the corn and cook for 1 minute; drain.
In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper.
Add the sweet potato, corn and basil; toss to coat.
|Thanksgiving Green Beans |
1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon dry mustard
Couple dashes hot sauce, such as Tabasco
1½ pounds green beans, trimmed and rinsed
1/3 cup jarred roasted red peppers, coarsely chopped
In a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Top with the remaining bacon.
|Squash Cloverleaf Rolls |
1 cup milk
1/2 cup sugar
2 tablespoons butter or margarine
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup warm water (105°F to 115°F)
1 cup mashed cooked winter squash (1 medium) or 1 cup canned squash
4 1/2 cups Gold Medal® all-purpose flour
Heat milk, sugar, butter and salt in 1-quart saucepan until butter is melted; cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in milk mixture, squash and 2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up.
Cover and let rise in warm place about 1 1/2 hours or until double (Dough is ready if indentation remains when touched.) Grease 24 regular-size muffin cups. Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double. Heat oven to 400°F.
Bake 15 to 20 minutes or until golden brown.
For best results, only use a stick spread containing more than 65% vegetable oil.
Add 1 1/2 teaspoons dried thyme or sage leaves with the flour to give these subtly sweet rolls a heavenly herb flavor.
|Sticky Toffee Pudding |
1-1/2 cups chopped dates
2 teaspoons baking soda
3-1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 tablespoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
2-3/4 cups dark brown sugar
3 large eggs
3 cups heavy cream
Preheat the oven to 350°. Grease a 12-cup Bundt pan. In a saucepan, bring 1 2/3 cups water, the dates and baking soda to a boil. Transfer to a bowl and let cool.
In a large bowl, sift together the flour, ginger, baking powder and 1 1/2 teaspoons salt. In another large bowl, using an electric mixer, beat together 2 sticks butter and 3/4 cup brown sugar until fluffy. Beat in the eggs one at a time. Add half of the flour mixture and beat until just combined. Add half of the date mixture and beat until just combined. Repeat with the remaining flour and date mixtures. Transfer the batter to the prepared pan and bake, rotating once, until a toothpick inserted into the center comes out clean, about 45 minutes.
Meanwhile, in a saucepan, bring the cream, remaining 2 cups brown sugar, 1 stick butter and 1 1/2 teaspoons salt to a boil. Lower the heat and simmer until thickened, about 15 minutes; set aside.
Remove the cake from the oven, leaving the oven on. Using the handle of a wooden spoon, poke holes through the cake and ladle half the toffee sauce over the cake to fill the holes; set aside the remaining sauce.
Bake the cake for 15 minutes more. Let cool in the pan for 1 hour, then invert onto a platter and top with the reserved sauce.
|Peachy Spiced Cider |
3 cups peach juice
2 cups apple juice
4 orange slices, 1/4 inch thick, cut in half
1 teaspoon chopped candied ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Place peach juice and apple juice in water reservoir of coffee maker. Arrange orange slices loosely in paper filter in filter basket. Sprinkle remaining ingredients over oranges. Brew cider.