Does anyone have any favourite T'Giving recipes that they'd like to share??
I was surfing the net looking for ideas for how to cook a ham for T'Giving. I came across this recipe at [url]www.epicurious.com[/url] that has received a lot of rave reviews. I'm going to try it :)
[url]http://www.epicurious.com/recipes/recipe_views/views/106420[/url]
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Family Favourite:
4 cups cooked, mashed sweet potatoes 1L
2 Tbsp. cream or milk 30mL
1 tsp. salt 5mL
1/4 tsp. paprika 1 mL
1/2 cup brown sugar, packed 125mL
1/3 cup butter 75mL
1 cup pecan halves, to cover casserole 250 mL
Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. This casserole may be warmed in an oven of any temperature. (uncovered) Should be bubbling hot before servings. ( Serves 6-8. )
This can be made a day ahead and kept covered in the frig.
Because if we tried to eat all that food, I think we would explode!! :fireworks
Get crackin', Smoo! ;)
Wow, thanks for posting all those recipes!! Too bad I can't make them all for T'Giving dinner!!
Not everyone likes Brussel Sprouts.......but if you do this is a great way to prepare them.
1 1/2 lbs. brussels sprouts
1 tsp. salt
4 Tbsp. butter, melted
4 Tbsp. grated Parmesan cheese
4 Tbsp. dried bread crumbs
1/4 tsp. garlic powder
1/4 tsp. freshly ground black pepper
or regular fine black pepper
1/4 tsp. seasoning salt
Wash and trim brussels sprouts. Cut an "X" about 1/4" to 3/8" deep in the stem of the sprouts; this helps to cook the sprouts quicker. In a medium size cooking pot, add sprouts and cover with water, add 1 teaspoon salt and bring to boil. Reduce heat, cover and simmer for 6 minutes or until just tender, do not overcook; drain and discard water. Place sprouts in a six-cup or a 9" x 9" oven-proof casserole dish. Sprinkle 2 tablespoons melted butter over the sprouts and mix well to coat.
Meanwhile, combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well together. Sprinkle mixture over sprouts.
Heat sprouts under the broiler in the oven until crumb mixture is lightly browned, about 5 minutes. Serve immediately with your main course.
Serves 12.
Sweet Potatoes with Cider
Sweet potatoes
Apple cider
Cinnamon stick
Wash the sweet potatoes and cut them into sections. Put in a saucepan with enough apple cider to cover; add a cinnamon stick. Simmer until the sweet potatoes are soft. Let cool enough to remove the skins; they will be loose from the potato. Mash the cider and potatoes together and discard the cinnamon stick.
If the mixture is a little soupy, that is not a big deal. Put in a greased casserole dish and bake for 30 minutes in a 300-350 degree oven uncovered; it will stiffen up a little.
This is a really zippy salad that doesn't use lettuce, which sometimes looks like poop this time of year...we always have too many carrots and want to use them up...Chez Piggy is a restaurant in Kingston and we first had this salad there...
Moroccan Carrot Salad à la Chez Piggy
2 lb. carrots, grated
½ cup parsley, chopped
½ cup fresh coriander, chopped
½ red onion, diced
Toss with the following dressing:
½ cup extra-virgin olive oil
¼ cup lemon juice
2 tsp. ground cumin
4 cloves garlic, minced
1/8 tsp cayenne
1 tbsp sugar
salt and pepper
Let it sit overnight. Serves 6-8.
Green Beans with Horseradish Crumb Topping
Green beans
Butter
Trim and rinse the beans, leaving some water on them. Add a pat of butter to beans in microwaveable covered dish, and nuke on Reheat minus minus, taking them out of the microwave as soon as it starts to count down, so that they are tender-crisp.
Crumb Topping:
3 tbsp fine dry bread crumbs
1-1/2 tbsp bottled horseradish, drained
1 tsp dijon mustard
In a fry pan, meanwhile, sauté breadcrumbs and other ingredients in a pat of butter until just turning golden and put crumb mixture on top of green beans.
Creamed New Potatoes and Peas
12 small new potatoes, cut into 1-1/2 inch pieces
8 slices of bacon, crumbled
1 cup red onion, diced
2 tbsp flour
¾ tsp thyme leaves
½ tsp salt
½ tsp pepper
1 cup cream
10 oz fresh peas or beans
Boil potatoes until tender and microwave peas. Cook bacon, add onion and cook. Set bacon and onion aside, and in 2 tbsp of bacon fat cook flour, thyme and seasonings. As soon as it’s smooth, add other ingredients and heat everything through. Serves 6.
You can get this ready ahead of time so no scurrying around with it at the last minute...
Root Vegetable Casserole
1-1/2 c heavy cream
1-1/2 tsp salt
1-1/4 tsp ground black pepper
¼ tsp ground nutmeg
1 large baking potato
1 large parsnip
1 large sweet potato
½ c snipped fresh chives
½ c grated old cheddar
1 medium celery root (celeriac)
Peel and slice all vegetables crosswise into 1/8 inch slices. Butter an 8 x 8 x 2 pan and heat oven to 350.
Whisk together cream and seasonings. Layer half of each of the vegetables and put half of the remaining ingredients over them. Repeat, ending with the rest of the cream and cheddar. Cover with foil and bake on bottom rack for thirty minutes. Remove foil and bake for 30 minutes more. Take out of the oven and let it rest for ten minutes.
Serves six.
This stuffing is a family and friends favourite for the Thanksgiving and Christmas turkey.........
Cornbread-Sausage Stuffing With Apples
Yield: 12 servings
Ingredients
12 tb Butter
2 1/2 c Onion; yellow
3 Apples; cored
1 lb Sausage; bulk breakfast
3 c Cornbread; homemade
3 c Bread, whole-wheat
3 c Bread, French
2 ts Thyme, dried
1 ts Sage, dried
-salt and pepper
1/2 c Parsley,Italian; chopped
1 1/2 c Pecan halves
Instructions
1. Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled.
2. Melt half the butter in a skillet. Add chopped yellow onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.
3. Melt remaining butter in same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.
4. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
5. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
If you do not wish to actually stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour got water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325øF., basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.