This is a major food week! Any recipes to share?
What are you cooking for Thanksgiving?
I want to keep my dishes as native as possible, so I will be cooking my turkey plain, stuffed with leeks. If you clean the leeks well and throw in a little white wine, they can be served as a side dish. I lay strips of bacon over the breast and top of drumsticks before I put the turkey in the oven. I am getting a fresh free range bird this year from Plum Hollow Market, still time to order.
Mashed sweet and white potatoes with butter and sour cream
Creamy Baked Brussel sprouts [[BHG Recipe)
Nonstick cooking spray
1 medium onion, quartered and thinly sliced
3 cloves garlic, minced
3 Tbsp. butter
2 lb. Brussels sprouts, trimmed and halved
1 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed
3/4 cup reduced-sodium chicken broth
3/4 cup whipping cream
1/4 tsp. ground nutmeg
1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
1/4 tsp. salt
1/8 tsp. ground black pepper
1. Preheat oven to 350 degrees F. Lightly coat a 1-1/2-quart oval gratin
baking dish or baking dish with nonstick cooking spray.
2. In a 12-inch skillet cook onion and garlic in butter over medium heat
for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook
for 4 minutes or until onions begin to brown. Add broth. Bring to
boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is
nearly evaporated. Add whipping cream and nutmeg. Cook for 4
minutes or until mixture begins to thicken. Transfer to prepared baking
dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with
remaining cheese.
3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender.
Makes 8 to 10 servings.
Stewed Cranberries
1 quart cranberries
1 1/2 - 2 cups sugar
1 cup water
Wash and pick over the cranberries carefully, put them in a saucepan with 1 cup water, cover and stew till tender; then strain them through a sieve; return the pulp to saucepan and boil for a few minutes; add the sugar and stir and boil just long enough to melt the sugar; rinse out a mould with cold water and sprinkle with granulated sugar; pour the cranberries when nearly cold into the mould and set it in a cool place to get firm
Maple-cinnamon pumpkin pie
1 single crust pie shell [[I so cheat and use Pillsbury)
2 cup pumpkin meat or 1 15 1/2 oz can pumpkin
1/2 cup sugar
1/4 cup maple syrup
1 tsp cinnamon
1/2 tsp salt
3 eggs, lightly beaten
1 cup milk
Preheat oven to 375, prepare and roll out crust or follow directions on Pillsbury package.
Combine pumpkin, sugar, maple syrup, cinnamon and salt. Add eggs, beat with fork until combined. Gradually add milk, stir until combined.
Pour filling into pie shell, cover edge with foil. Bake 25-30 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Top with Maple Whipped Cream.
1 cup chilled whipping cream
1 T pure maple syrup.
Combine and beat until soft peaks form. Or put into one of those whipped cream jugs with the CO2 cartridge, shake to combine well.
Someone is bringing fresh rolls, yum! We have a bottle of Traverse City Cherry Wine and a nice Pinot Blanc.
I could use another side dish, might put out a plain green salad with dried cherries and walnuts.