Recipes from Thanksgiving.
Nov. 29th, 2008 10:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
angledgeHoney-Pear Cranberry Sauce
½ cup water
½ cup white sugar
2 pears, peeled, cored, & diced
12-ounce package fresh or frozen cranberries
1 cup honey
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the lemon juice, and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.
Savory Cranberry Sauce
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
12 ounce bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
¾ cup sugar
½ teaspoon ground ginger
1 fuyu persimmon or medium apple, cored and cut into 1/4-inch cubes
Rosemary sprig
In large saucepan, cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to a boil, reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon or apple. Serve warm or at room temperature, or cover and chill up to 48 hours. When serving, garnish sauce with rosemary sprig.
Cornbread Dressing
12 cups crumbled cornbread (2 packages of Jiffy cornbread, made according to package directions)
6 cups soft bread crumbs
8 ounces butter
4 cups chopped onion
4 cups finely chopped celery
5 to 8 cups chicken broth
2 chopped Granny Smith apples
2 heaping tablespoons dried sage, crumbled
3 teaspoons dried leaf thyme, crumbled
2 teaspoons dried marjoram, crumbled
1 teaspoon dried rosemary, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 eggs, lightly beaten
Preheat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in the chopped apple. Stir in chicken broth, using enough to moisten. Stir in the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan. Bake for 20 to 30 minutes. This made enough for six people with some leftovers.
Sweet Potato Soufflé
2 large sweet potatoes
1/2 stick butter
2/3 cup white sugar
2 eggs, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/3 can evaporated milk
Topping
2/3 cup brown sugar, packed
1/2 stick butter
1 tablespoon flour
2/3 cup chopped pecan pieces
Rub and wash off the outsides of the potatoes with water. Place in a deep pan, cover with water, and bring to a boil. Once they start to boil, lower the heat and cover so they continue to boil for 20 minutes. Remove the potatoes from the water and pull off the outer skin. Place the peeled potatoes in a large mixing bowl and mash them with a large spoon.
Cut the butter into several pieces and put them in the hot potatoes to melt. Add white sugar to the hot mixture. Mix in beaten eggs and spices using an electric mixer on a low setting. Pour in evaporated milk, making sure the consistency does not become too soupy.
Transfer mixture to a greased casserole dish and set aside.
Preheat oven to 350ºF.
Topping: put brown sugar in a mixing bowl. Melt 1/2 stick of butter and mix it in. Add flour and chopped pecan pieces and mix all until a uniform crumbly consistency is achieved. Sprinkle this on top of the soufflé. Bake approx. 30-40 minutes, until formed in the middle.
½ cup water
½ cup white sugar
2 pears, peeled, cored, & diced
12-ounce package fresh or frozen cranberries
1 cup honey
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the lemon juice, and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.
Savory Cranberry Sauce
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
12 ounce bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
¾ cup sugar
½ teaspoon ground ginger
1 fuyu persimmon or medium apple, cored and cut into 1/4-inch cubes
Rosemary sprig
In large saucepan, cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to a boil, reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon or apple. Serve warm or at room temperature, or cover and chill up to 48 hours. When serving, garnish sauce with rosemary sprig.
Cornbread Dressing
12 cups crumbled cornbread (2 packages of Jiffy cornbread, made according to package directions)
6 cups soft bread crumbs
8 ounces butter
4 cups chopped onion
4 cups finely chopped celery
5 to 8 cups chicken broth
2 chopped Granny Smith apples
2 heaping tablespoons dried sage, crumbled
3 teaspoons dried leaf thyme, crumbled
2 teaspoons dried marjoram, crumbled
1 teaspoon dried rosemary, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 eggs, lightly beaten
Preheat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in the chopped apple. Stir in chicken broth, using enough to moisten. Stir in the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan. Bake for 20 to 30 minutes. This made enough for six people with some leftovers.
Sweet Potato Soufflé
2 large sweet potatoes
1/2 stick butter
2/3 cup white sugar
2 eggs, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/3 can evaporated milk
Topping
2/3 cup brown sugar, packed
1/2 stick butter
1 tablespoon flour
2/3 cup chopped pecan pieces
Rub and wash off the outsides of the potatoes with water. Place in a deep pan, cover with water, and bring to a boil. Once they start to boil, lower the heat and cover so they continue to boil for 20 minutes. Remove the potatoes from the water and pull off the outer skin. Place the peeled potatoes in a large mixing bowl and mash them with a large spoon.
Cut the butter into several pieces and put them in the hot potatoes to melt. Add white sugar to the hot mixture. Mix in beaten eggs and spices using an electric mixer on a low setting. Pour in evaporated milk, making sure the consistency does not become too soupy.
Transfer mixture to a greased casserole dish and set aside.
Preheat oven to 350ºF.
Topping: put brown sugar in a mixing bowl. Melt 1/2 stick of butter and mix it in. Add flour and chopped pecan pieces and mix all until a uniform crumbly consistency is achieved. Sprinkle this on top of the soufflé. Bake approx. 30-40 minutes, until formed in the middle.
