Cranberry drinks .... Parmesan twists ...Sweet potato & carrot vichyssoiise ... Roast turkey with gravy ... All American stuffing ... Gratin of green beans ...Glazed onions ... Corn Pudding ....Parker house rolls ... Cranberry-orange relish ... Pumpkin chiffon pie ... blue ribbon apple pie ... this is an idea to help you adapt your own tastes ...
Cran-Raspberry Spritizers
3 cups chilled white wine or cran-raspberry juice
1-1/2 cups chilled carbonated raspberry beverage
Opitional garnishes : fresh mint leaves ... fresh or frozen raspberries
1 ) Combine wine , cran-raspberry juice and raspberry beverage in a 2-quart glass pitcher
2) Serve it over ice , garnish with mint leaves and raspberries if desired ...Makes 8 servings
Parmesan Twists
1/2 cup grated Parmesan cheese
1/4 teaspoon cayenne
1 sheet (9-1/4 inch x 1/8-inch) frozen puff pastry , thawed
1 egg yolk bleanded with 1 tablespoon water (egg wash)
1) Preheat oven to 400*F . In a small bowl , combine grated Parmesan cheese and cayeene ; set aside .
2 ) Place pastry on a work surface . Brush lightly with egg wash , then sprinkle with Parmesan cheese mixture and press gently into pastry .
3 ) With a sharp knife , cut pastry lengthwise into 15 strips , slide onto an ungreased baking sheet and refrigerate 5 mintues more .
4) Using both hands , twist strips ; refrigerate 5 minutes more .
5) Transfer to the oven and bake until nicely browned ... about 12 to 15 minutes ........makes 8 twists
Sweet Potato & Carrot Vicyssoise
3 tablespoons butter or margarine
2 small leeks , halved lengthwiae , thoroughly washed and sliced
1/2 teaspoon ground nutmeg
2 medium-sized sweet potatoes , peeled and cut into 2-inch chunks
2 medium-sized carrots , peeled and cut into 2-inch chunks
4 cup chicken stock or canned low-sodium chicken broth (about)
1-1/2 cups buttermilk (about)
Salt and freshly ground black pepper to taste (optional)
1 cup heavy cream
2 tablespoons snipped chives
1 ) In a medium-size saucepan over moderate heat , melt butter . Add leeks and nutmmeg and saute , stirring occasionally until tender ... about 5 minutes .
2 ) Add sweet potatoes , carrots and stock and bring to a boil over high heat . Reduce the heat to low and simmer uncovered until sweet potatoes and carrots are tender ... 15 to 20 minutes .
3 ) Working in batches , puree the mixture in a blender at high speed or in a food processor . Stir in buttermil , salt and pepper . If soup seems to thick , thin with a little additional stock or buttermilk .
4 ) Transfer to a large bowl , cover and refrigerate 2 to 3 hours . When ready to serve , spoon into serving bowls . For a fancy presentation , paint the surface with cream , just a few dabs . Sprinkle with chives if desired ... makes 6 servings
Roast Turkey with Giblet Gravy: .........Turkey ....
1 fresh or thawed frozen turkey ( about 12 pounds)
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons butter or margarine , melted
Stuffing :
1 recipe of your favorite stuffing or instead of stuffing :
2 medium-size yellow onions , 1 peeled whole , 1 peeled and quartered
2 medium-size carrots , peeled and quartered
2 medium-size stalks celery , cut into chunks
4 sprigs parsley
2 whole bay leaves
1 ) Preheat the oven to 325*F . Remove giblets and neck from turkey and reserve for gravy . Rinse turkey inside and out under cold running water ; drain well and pat dry with paper towels .
2 ) Rub neck and body cacavities with salt and pepper . If using stuffing , spoon loosely into cavities and truss . If not using stuffing , place whole onion in neck cavity . Place carrots , celery , quartered onion , parsley and bay leaves inside body cavity and then truss.
3 ) Place turkey , brest side up on a rack in a large roasting pan , brush with butter and tent loosely with foil . Roast until an instant read thermometer inserted in the meatiest part of the thigh but not touching the bone registers 180*F to 185*F ... about 4 hours . Meanwhile , begin the giblet gravy .
4 ) About 30 minutes before turkey is done , remove the foil and brush skin generously with pan drippings . When turkey tests done , transfer to a heated platter and let stand while you finish the gravy . Remove vegetables and bay leaves if used . ... makes 12 servings .
Giblet Gravy :
1 whole bay leaf
4 cups water (about)
1 cup chicken stock or canned reduced-sodium chicken broth (about)
1/3 cup unsifted all-purpose flour
salt and black pepper to taste
1 ) While turkey is roasting , place neck , all giblets , except liver and bay leaf in a mediun-size saucepan , add water to cover , set over high heat and bring to a boil . Reduce the heat to low and simmer covered until giblets are nearly tender ... about 45 minutes , Add liver and simmer covered about 15 minutes more , drain , reserving broth . Chop nech meat and giblets . Refregerate until ready to proceed .
2 ) Skim 1/2 cup fat from pan ; set aside , pour remaining drippings into a 4-cup measure ; add it to reserved giblet to make enough stock to total 4 cups .
3 ) Set roasting pan over moderate heat and add 1 cup of giblet broth-stock mixture . Simmer and stir to loosen browned bits ... 2 minutes . Pour back int 4-cup measure .
4 ) In a medium-size saucepan heat reserve fat , stir in flour and cook , stirring until thick , smooth and slightly browned ... 2 to 3 minutes .
5 ) Gradually stir in srock mixture . Cook stirring until smooth . Add reserved giblets and neck , heat through , season with salt and pepper .
Gratin of Green Beans :
4 tablespoons butter or margarine
1 medium-size white onion , diced
3 cloves garlic , minced
2 large shallots , chopped
1 pound trimmed french green beans that have been blanched for 1 minute in boiling salted water
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 ) Preheat the oven to 400*F . In a 10-inch skillet over low heat , melt i tablespoon of the butter . Add onion , 2 teaspoons of the garlic and shallots and saute until lightly browned ... about 5 minutes . Remove to a small bowl and set aside .
2 ) Saute beans in 2 tablespoons of butter , in batches if necessary until juices cook out and evaporate ... about 5 minutes . Add salt , pepper and reserved onion mixture and spoon into an ungreased 10-inch oval gratin dish or a 10-inch x 6-inch baking dish .
3 ) Melt the remaining 1 tablespoon butter in a small skillet . Add to bread crumbs along with Parmesan , the remaining 1 teaspoon garlic and parsley and toss well to mix .
4 ) Scatter bread crumb mixture evenly over beans and bake uncovered for 30 minutes .....makes 4 servings .
Heart healthy
Oh my gosh,
ReplyDeletethat had me drooling. Beautiful menu....PIC
Thank you ...wait for the Xmas menu .
ReplyDeleteThis menu will give people ideas .
PIC