Cornucopia of Delicious Recipes

Some Of My Favorite Recipes For Thanksgiving

Cranberry Chutney

I am not a big cranberry lover, but this is one of my favorite chutney recipes. It was always featured at my Christmas parties with great reviews. It takes a little time to prepare but believe me it is worth the effort.

Ingredients
1/2 cup cider vinegar
2 1/4 cups light brown sugar
3/4 teaspoon curry powder
1/2 teaspoon each ground ginger and cinnamon
1/4 teaspoon each ground cloves and allspice
1 1/2 cups water
Zest of 2 lemons, and 2 oranges, pith discarded, and
fruit cut into sections
1 apple (Granny Smith), peeled and chopped coarse
6 cups cranberries
1/2 cup golden raisins
1/2 cup dried peaches, or apricots
1/2 cup chopped walnuts.

Method:

• In a large saucepan bring to boil, the vinegar, sugar, spices and water, stirring until the sugar is dissolved.
  
• Add the zests, fruit sections, and the chopped apple. and simmer for 10 minutes.
• Add 3 cups of cranberries, the raisins, and the dried peaches (apricots), and simmer, stirring occasionally, for 30 to 40 minutes or until thickened.
• Stir in 2 cups of the remaining cranberries, and simmer, stirring for 10 minutes. Stir in the remaining 1 cup of cranberries and the walnuts and simmer stirring for 15 minutes.
• Transfer the mixture to a large glass bowl and let cool.
• Chill covered, with plastic wrap touching the chutney surface (to prevent a skin to form) overnight
• The chutney can be made ahead and kept refrigerated, covered for 2 weeks.
  

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Fresh Cranberry Salsa

Yield: Makes about 3 cups.

This is a quick and simple recipe for Cranberry salsa, for those who like their Thanksgiving cranberry jelly on the hot and spicy side

Ingredients:
12-ounce package of fresh cranberries
3/4 cup sugar
1 medium jalapeno pepper cut into quarters
1 green onion cut into quarters
1 teaspoon dried cilantro
1/4 teaspoon cumin

• Blend all ingredients in a food processor until the mixture is coarsely chopped.
  
• Refrigerate in a non-metal bowl overnight to allow flavors to blend.
  

Favorite Corn bread's and Biscuits

Green Onion-Jalapeno Cornbread
Yield 10 servings

3/4 cup all purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup thinly sliced green onions
2 teaspoons minced jalapeno Chile ( with seeds)
1 1/4 cusps buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled.

• Preheat oven to 350 degrees. Butter 13x9x2-inch metal baking pan.
  
• Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in a large bowl.
• Stir in green onions and jalapeno.
• Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter.
• Add buttermilk mixture to dry ingredients and stir just until blended (do not over mix).
• Transfer batter to prepared pan (batter will come only about 3/4-inch up sides of pan).
• Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool completely in pan.

(Cornbread can be be prepared 1 day ahead. Cover tightly with foil and store at room temperature)

Cheddar-Jalapeno Corn Sticks

Makes 14 corn sticks or (9-inch) loaf of corn bread

1 cup yellow cornmeal
1 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup well-shaken buttermilk
1 large egg
4 ounce coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 or 2 tablespoons finely chopped
drained pickled jalapenos
1/2 stick (4 tablespoons) unsalted butter, melted.

Equipment needed:
2 well-seasoned cast iron corn sticks pans with 7 (5 x 1/1/2-inch) molds or a well-seasoned 9-inch cast-iron skillet.

• Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes.
• Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
• Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined.
• Removed pans from oven and divide remaining 2 tablespoons butter among corn stick molds
  
• Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
• Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.

Chef's note: If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.

Corn Bread with Fresh Corn\

Yield 18 to 24 Squares

1 1/2 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup canola oil
2 whole eggs, lightly beaten
2 (8 ounces) cartons of sour cream
1/2 cup fresh or frozen corn kernels
1/4 cup minced sweet red bell pepper

• Preheat oven to 375 degrees. Butter 13x9x2-inch baking pan.
• Sift cornmeal, flour, sugar, baking soda, baking powder and salt into a large bowl.
• Make a well in the center pour in oil, eggs and sour cream. Stir quickly just until blended.
• Fold corn and red pepper. Pour into prepared pan and let stand at room temperature about 5 minutes.
• Bake for 25 minutes, until top is nicely brown and toothpick comes out with moist crumbs.
• Cool in pan on rack for 10 minutes.

This is really a great cornbread, nice and moist. One of my favorites.

Cream Biscuits
Light, Buttery and Simple to Make
(For those who do not like Cranberry)

2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1-1/2 cups heavy cream
6 tablespoons (3/4 stick, or about 1/3 cup) unsalted butter, melted.

• Preheat the oven to 425 degrees. Use an ungreased baking sheet.
• Combine flour, salt, baking powder and sugar in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten.
• Slowly add 1 cup of the cream to the mixture, stirring constantly.
• Gather the dough together; when it holds together and feels tender, it is ready to knead. But if it seems shaggy and pieces are dry and falling away, then slowly add enough additional cream to make the dough hold together.
• Place the dough on a lightly floured board and knead for 1 minute. Pat the dough into a square about 1/2-inch thick. Cut into twelve squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on the baking sheet.
• Bake for about 15 minutes, or until they are lightly browned. Serve hot

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Creamy Pumpkin Soup
Serves 6

7 cups chicken stock
2 pounds pumpkin, peeled and cubed
1 medium yellow onion, peeled and sliced
1 whole leek, cleaned, rinsed and chopped
2 teaspoons ground ginger
1 small green chili pepper, diced
2 teaspoons white peppercorns, crushed
1 teaspoon chili powder
2 dashes Tabasco sauce
1 teaspoon fresh cilantro, minced
1/2 cup plain yogurt
2 tablespoons yogurt
-roasted pumpkin seeds (for garnish)

• Bring chicken stock to a boil and add the pumpkin, onion, leek, ginger, green chili pepper, peppercorns, chili powder, Tabasco sauce and cilantro.
• Simmer until pumpkin is tender
• Remove from stove and allow to cool slightly, then add the 1/2 cup yogurt. Add soup to a food processor and blend until smooth. Season with salt and pepper.
  
• Drizzle the 2 tablespoons of yogurt on top of the soup and sprinkle with roasted pumpkin seeds.

Chef's Note: For a vegetarian friendly soup replace the chicken stock with vegetable stock (found in supermarkets).

Some Trimmings

Roasted Brussels Sprouts with
Lemon and Bacon

Chef's Note: Thinly sliced lemon-peel and all- gives this dish bright flavor. No need to eel the lemon since roasting softens the rind).

Yield: 4 servings

1 1/2 pounds of small Brussels sprouts (each about 1 inch in diameter), trimmed, halved through the root end
1 1/4 cup diced bacon about 6 ounces)
1 lemon, halved lengthwise, thinly sliced crosswise

• Preheat oven to 400 degrees. Cook Brussels sprouts in medium saucepan of boiling salted water until crisp tender, about 5 minutes. Drain.
• Spread Brussels sprouts on rimmed baking sheet in single layer.
• Sprinkle with bacon, lemon slices, salt, and pepper; stir.
• Roast sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes.
• Transfer to a bowl and serve.
• 
  

Bourbon Buttered Apple Slices

1/2 (1 stick) cup unsalted butter, divided.
3 tablespoons shallots, chopped
4 large delicious apples, peeled, cut
into 1/2-inch cubes
2 tablespoons pure maple syrup
3 tablespoons bourbon or apple cider
1/4 cup apple cider
1/2 teaspoon dried sage
1/4 teaspoon ground fresh nutmeg
1/8 teaspoon ground cloves

• Heat 1/4 cup butter in large skillet; add shallot, cook uncovered over medium heat for 5 minutes
• Add apples, maple syrup and bourbon; simmer uncovered 3 minutes. Add cider and boil over medium-high heat until most of liquid has evaporated.
• Reduce heat and stir in remaining butter one tablespoon at a time. Stir in the sage, nutmeg, and cloves
• Serve warm with turkey.
• 
  

Andouille Cornbread Dressing
Yield 10 servings

1 tablespoon olive oil
1 pound andouille sausage links, quartered
lengthwise into 1/4-inch-thick pieces (about 3cups)
8 cups chopped onions (about 2 3/4 pounds divided)
5 cups chopped celery (about 10 stalks with leaves), divided
3 cups mixed chopped red, yellow and green bell peppers, divided
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper

2 large eggs 1/2 cup (or more) low-salt chicken
broth
Green Onion-Jalapeno Cornbread) See recipe above
1/4 cup (1/2 stick) butter, melted.

• Heat oil in heavy large pot over medium-high heat. Add sausage and saute until browned, about 6 minutes.
• Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; saute until vegetables are brown, about 20 minutes
• Add remaining onions, celery and bell peppers, then thyme and cayenne; saute until vegetables begin to soften, about 5 minutes. Season with salt and pepper ( Can be made one day ahead, cooled, covered and chilled)
• Preheat oven to 350 degrees. Butter 15x10x2-inch glass baking dish.
• Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl.
• Add vegetables and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
• Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.
• 
  

Sweet Potato Casserole
A Southern Standby
Serves 6 to 8

3 cups mashed cooked sweet potatoes
(about 2 pounds raw)
1/2 cup granulated sugar
1 1/2 sticks (3/4 cup) plus 1 tablespoon butter,
melted and cooled
2 large eggs
1 teaspoon vanilla extract
1/3 cup evaporated milk
a pinch of nutmeg
2 cup firmly packed light brown sugar
1/2 cup all purpose flour
1 cup chopped pecans

• Heat oven to 325 degrees
• In a large bowl whisk together the sweet potatoes, the granulated sugar, 1/2 cup butter, the eggs, the vanilla, the milk and the nutmeg until the mixture is smooth and transfer to an 8-inch square (2 quart) baking dish.
• In a bowl stir together with a fork the brown sugar, the flour, the remaining butter, and the pecans, s;sprinkle the mixture over the sweet potato mixture, and bake the casserole in the middle of the oven for 30 minutes.

Roast Turkey with
Apple Cider Pan Gravy
Yield 10 servings

Gravy Base

1 tablespoon butter
1 pound turkey necks and/or wings
1 pound onions coarsely chopped
3 cups coarsely chopped celery
2 bay leaves
4 whole cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
6 cups apple cider
3 cups low-salt chicken broth
1 8-ounce Granny Smith apple, finely chopped
(including core and peel)
2 tablespoon honey
2 tablespoon apple cider vinegar

• Melt butter in heavy large pot over medium-high heat. Add turkey parts; saute 10 minutes. Add onions, celery, and bay leaves; saute until onions are soft, about 8 minutes.
• Add cloves, salt, pepper, cinnamon, and nutmeg; stir 10 seconds.
• Add cider, broth and apple; bring to boil. Reduce heat to low; simmer uncovered 45 minutes, stirring occasionally.
• Strain stock into medium saucepan.
• Discard solids. Stir honey and vinegar into gravy base.

(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled).

Chefs Note: Bay Leaves- Turkish bay leaves are preferable in this dish, they are milder flavor and have a softer aroma.

For Turkey:
1 16- 17 pound turkey
1 large onion, halved, cut into 1-inch wide wedges
1 Granny Smith apple, cut into 11-inch-wide wedges
7 tablespoons, butter, room temperature, divided
2 cups low-salt chicken broth

• Set rack at lowest position in oven and preheat to 500 degrees.
• Rinse turkey inside and out; pat dry. Sprinkle main cavity generously with salt and pepper. Place onion wedges, apple wedges, and crumbled bay leaves in cavity.
• Starting at neck end, carefully slide hand between skin and breast meat of turkey to loosen skin. Rub4 tablespoons butter over breast mat under skin.
• Place turkey on rack set in large roasting pan. Tuck wing tips under. Tie legs together loosely to hold shape. Rub remaining 3 tablespoons butter over outside of turkey. Sprinkle with salt and pepper.
• Place turkey in oven and immediately reduce oven temperature to 350 degrees.
• Roast turkey 1 hour; pour 1 cup chicken broth over turkey.
• Roast one hour basting once with pan drippings. Pour 1 cup chicken broth over turkey.
• Roast until thermometer inserted into thickest part of thigh registers 175 degrees, basting once with pan drippings and covering turkey loosely with foil if browning too quickly, about 1 hour longer.
• Transfer turkey to platter; cover loosely with foil. Let turkey rest 20 to s0 minutes.
• Pour pan juices into large measuring cup. Spoon fat off top of pan juices and discard.
• Return juices to roasting pan, add gravy base. Place roasting pan over 2 burners and bring gravy to boil.
• Reduce heat to medium-low and simmer until gravy is reduced to 3 1/4 cups, stirring occasionally and scraping up any browned bits, about 15 minutes.
• Season gray to taste with salt and pepper
• Strain gravy into bowl.

Sweets Dulce Postres

Pumpkin Cheesecake with Ginger Sauce

Yield 12 servings

2 lbs cream cheese, softened

3 Tablespoons butter softened

1 cup sugar

1 pint pumpkin purée

6 eggs

2 teaspoons vanilla extract

1 cup heavy cream

• Combine first six ingredients; mix well, the stir in heavy cream.
• Pour into a 9-inch springform pan, well-buttered and bake at 250 degrees for about 1 ½ hours.
• Turn off oven and let cake stand in oven ½ hour more.
• Refrigerate overnight
• 
  

Ginger Sauce:

½ cup butter

½ cup sugar

1 cup heavy cream
¼ cup minced fresh ginger

1 teaspoon vanilla extract.

Combine the above ingredients in a medium saucepan and simmer until sauce is thickened. Makes about 1 ½ cups sauce

Garnish cheesecake with candied ginger.

Peanut Butter and Jelly

Bread Pudding

4 cups whole milk

6 large eggs, at room temperature

1 cup creamy peanut putter

½ cup sugar

1 T vanilla extract

¼ t salt

1 cup of your favorite jelly, jams, or preserves

8 cups coarsely chopped bread crust, from 1 (20 oz) loaf white

Bread or the same amount of day-old bread

Unsalted butter to grease pan

Preheat the oven to 350°F. Lightly butter a 13x9-inch baking pan.

• Pour 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
• Pour into a large bowl, then whisk in the remaining two cups of milk. Stir in the Bread and set aside to soak for about 10 minutes.
  
• Pour this mixture into the prepared baking pan.
  
• Place spoonfuls of your favorite jelly, jam or preserves around the bread mixture, pushing them a bit with your spoon, and put pudding in a large roasting pan to fit, and pour hot water halfway of the sides of the pan
  
• Bake about 45 minutes, or until pudding is browned, puffed, and a little firm. Let cool.

Apple Brown Betty

. Serves 8 to10

2 sticks (1 cup 8 ounces) unsalted butter

8 large Granny Smith apples (about 4 pounds)

1 cup granulated sugar

¼ cup all-purpose flour

3 cups fine dry bread crumbs

⅓ cup superfine granulated sugar

• Preheat over 400°F
• Melt butter. Peel and core apples, and cut into ¼-inch thick slices. In a bowl stir together regular sugar and flour.
• Brush a 13-9 inch glass baking dish with butter and sprinkle bottom with 1 cup bread crumbs. sprinkle ½ cup sugar mixture over bread crumbs and top with half of apples.
• Repeat layering with 1 cup bread crumb, ½ cup sugar mixture and remaining apples.
• Top apples with remaining cup bread crumbs and then remaining sugar mixture and drizzle evenly with remaining butter.
• Sprinkle mixture evenly with superfine sugar and bake in middle of oven 45 minutes, or until bubbling and browned. Cool brown Betty on rack to warm and cut into squares.

• Brown Betty may be made 1 day ahead and kept, covered at room temperature.
• Serve warm or at room temperature. Serves 8 to10

Bourbon Walnut Pie

Yield 10 servings

Crust:

1 ½ cups ground graham crackers

2 tablespoon sugar

5 tablespoon butter

¼ cups semisweet chocolate chips

Filling:

1 cup walnuts, toasted, chopped, divided

¼ cup semisweet chocolate chips

1 cup (packed) dark brown sugar

¾ cup pure maple syrup

¼ cup (2 ounces) melted butter

3 large eggs

1 ½ t vanilla extract

¼ t salt

For Crust:

• Preheat oven to 325°F.
• Mix crackers with sugar and butter. Press crust onto bottom and up sides of 9 inch diameter glass pie dish. Bake until crust is set and beginning to brown, about 15 minutes.
• Remove crust from oven; sprinkle ¼ cup chocolate chips over bottom of crust.
• Let stand 3 minutes to soften.
• Using the back of spoon, spread chocolate over bottom and up sides of crust.
• Chill 15 minutes to set chocolate. Maintain oven temperature.

For Filling:

• Sprinkle ½ cup walnuts and ¼ cup chocolate chips over bottom of crust.
• Whisk brown sugar and next 6 ingredients in medium bowl to blend.
• Pour into pie crust. Sprinkle remaining walnuts over filling.
• Bake pie until filling is set in center, about 35 minutes.
• Cool pies completely on rack.

Roasted Bosc Pears

With Pomegranate Glaze

Boas pear are distinguished by russet skins and elegantly elongated necks and stems. They are the ideal dessert pear because they hold their shape when roasted or poached

Wine: Late-harvest Sauvignon Blanc.

6 servings:

¾ cup dry red wine, such as Syrah or Zinfandel

¾ cup pomegranate juice

½ cup sugar

1 cinnamon stick

2 t grated orange peel

6 Bosc pears with stems, peeled.

• Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in a medium saucepan over medium heat until sugar dissolves, about 3 minutes
• Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish.
• Pour pomegranate-wine sauce over pears.
• Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour.
• Using a spatula, transfer roasted pears to serving platter.
• Transfer the pan juices to small saucepan. Simmer until reduced to ⅔ cup, about 5 minutes.
• Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm before continuing
• Spoon glaze over pears.
• Serve warm or at room temperature with vanilla ice cream and biscotti..