Friday, November 30, 2012
Empty Jars: Full of Uses!!
We will be embarking on the adventure in the many uses and fun of using empty jars for many purposes!! Look forward to new posts on fantastic ideas and recipes for the Yule Season!!
CELERY ROOT..
Also known as CELERIAC,, celery root is actually the root of a special variety of celery-giving it its celery taste. Cut off the green celery stalk, peel the root, slice and use raw. Or, chop, cook and whip with potatoes for an earthy new taste to mashed potatoes.
Celeriac and Apple Salad with Lemon Garlic Dressing..
Look for cartons of pasteurized eggs in the egg section of the supermarket..
DRESSING:
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
SALAD:
1 head celeriac {celery root}, peeled and cut into julienne strips
4 apples, cored {Fuji or Gala}, cut into julienne strips
1/4 teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves
1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, {you'll have some left over}. Toss to combine. Top with toasted walnuts and celery heart leaves.
Serves: 6
Per Serving {with 1 cup dressing}:
139 calories; 10 grams fat; 21 milligrams cholesterol; 1.5 grams protein; 13 grams carbohydrates; 2 grams fiber; 184 milligrams sodium.
MAKE AHEAD TIP:
Cut celery root and apples {or any fruits and vegetables} a day ahead and cover with cold water. This keeps them crisp and slows browning. Squeezing a lemon in the water isn't necessary but helps too.
DRESSING:
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
SALAD:
1 head celeriac {celery root}, peeled and cut into julienne strips
4 apples, cored {Fuji or Gala}, cut into julienne strips
1/4 teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves
1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, {you'll have some left over}. Toss to combine. Top with toasted walnuts and celery heart leaves.
Serves: 6
Per Serving {with 1 cup dressing}:
139 calories; 10 grams fat; 21 milligrams cholesterol; 1.5 grams protein; 13 grams carbohydrates; 2 grams fiber; 184 milligrams sodium.
MAKE AHEAD TIP:
SALAD SPINNER..
As a chef, I like to think beyond cranberry sauce for Thanksgiving dinner. I like the flavors and textures that some of the more, shall we say, underappreciated vegetables bring to the holiday table, such as fennel, celeriac, beets and red cabbage. These salads are bright and colorful and provide the necessary refreshing bite to accompany any traditional roast turkey dinner! Sweet, tart and peppery, these salads are a perfect addition to turkey and dressing.
Fennel and Arugula Salad with Hot Tomato Dressing..
This salad, with its grilled fennel, sweet tomato dressing and peppery arugula, provides a gutsy contrast to turkey and dressing. It's also perfect with a grilled steak. You can make the tomato dressing and the grilled fennel ahead, then reheat the dressing before serving.
1 fennel bulb, trimmed and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 cup cherry tomatoes
1/4 cup balsamic vinegar
2 garlic cloves, chopped
1/2 teaspoon dried thyme
2 cups arugula
1. Steam fennel, covered, about 7 minutes
2. Heat 1 tablespoon olive oil in grill pan over medium-high heat. Add fennel, and cook 4 minutes on each side or until charred.
3. Place tomatoes in small skillet over medium heat. Add vinegar, remaining 2 tablespoons olive oil, garlic and thyme. Bring to boil. Reduce heat and cook until tomatoes burst. Mash with a fork or potato masher. {Be careful not to overcook and let liquids evaporate.}
4. Divide arugula among 4 plates. Top with fennel and spoon hot tomato dressing over the top.
Serves: 4
Per Serving:
100 calories; 8 grams fat; 0 milligrams cholesterol; 1 gram protein; 7 grams carbohydrates; 2 grams fiber; 40 milligrams sodium.
1 fennel bulb, trimmed and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 cup cherry tomatoes
1/4 cup balsamic vinegar
2 garlic cloves, chopped
1/2 teaspoon dried thyme
2 cups arugula
1. Steam fennel, covered, about 7 minutes
2. Heat 1 tablespoon olive oil in grill pan over medium-high heat. Add fennel, and cook 4 minutes on each side or until charred.
3. Place tomatoes in small skillet over medium heat. Add vinegar, remaining 2 tablespoons olive oil, garlic and thyme. Bring to boil. Reduce heat and cook until tomatoes burst. Mash with a fork or potato masher. {Be careful not to overcook and let liquids evaporate.}
4. Divide arugula among 4 plates. Top with fennel and spoon hot tomato dressing over the top.
Serves: 4
Per Serving:
Ruby Red Slaw..
Shred the cabbage a day ahead, cover with water and refrigerate-this will keep it crisp!!
1 pound red cabbage, finely shredded
2 tablespoons soy sauce
2 tablespoons white wine vinegar
3 tablespoons fresh tangerine, orange or grapefruit juice
1 tablespoon olive oil
2 teaspoons honey
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 cooked beets, peeled and grated
Finely grated rind of 1 orange
4 cups tangerine, orange or grapefruit sections
10 radishes, thinly sliced
1. Place cabbage and next 7 ingredients {cabbage through salt} in a large bowl. Toss well.
2. Add remaining ingredients; toss gently. Let stand a few minutes.
Serves: 8
Per Serving:
110 calories; 2 grams fat; 0 milligrams cholesterol; 4 grams protein; 18 grams carbohydrates; 4 grams fiber; 200 milligrams sodium.
1 pound red cabbage, finely shredded
2 tablespoons soy sauce
2 tablespoons white wine vinegar
3 tablespoons fresh tangerine, orange or grapefruit juice
1 tablespoon olive oil
2 teaspoons honey
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 cooked beets, peeled and grated
Finely grated rind of 1 orange
4 cups tangerine, orange or grapefruit sections
10 radishes, thinly sliced
1. Place cabbage and next 7 ingredients {cabbage through salt} in a large bowl. Toss well.
2. Add remaining ingredients; toss gently. Let stand a few minutes.
Serves: 8
Per Serving:
HOLIDAY LAMB..
Cheryl Bennett works to win over a nation of lamb-skeptics! As sales and operations manager of Lava Lake Lamb near Sun Valley, Idaho, she shepherds all online sales athttp://www.lavalakelamb.com. And it's not unusual to see her-cowboy boots and all- visiting chefs on their turf extolling the delicious other red meat. What makes Lava Lake Lamb unique is its broader mission of environmental stewardship. Since 1999, Lava Lake Ranch has preserved and restored thousands of acres of wild landscape and its workings to protect natural predators like wolves with nonlethal deterrent techniques. That philosophy immediately appealed to Bennett, who was looking for a change in her life when she joined Lava Lake four years ago. On Lava Lake's organic range, a handful of shepherds and their faithful canine companions watch over the 6,000 free-range sheep that graze on 60,000 acres of natural grasses. These lambs are never inoculated with antibiotics or growth hormones and, unlike their industrially raised cousins, never step hoof on a feedlot. Their grass-fed diet creates a lean meat with high levels of omega-3 fatty acids and antioxidants. Being so close to the ranch's day-to-day life and enjoying leg of lamb and lamb burgers is a vital component to the Bennett family's food philosophy. "It's very important to know where and how your food is raised," says the health conscious mother of two. "I see the choice to eat all-natural and organic foods, like our lamb, will serve my kids health in their future."
2 pounds of lamb eaten per person IN AMERICA. 40 pounds of lamb eaten per person IN FRANCE & NEW ZEALAND.
Pomegranate Roasted Leg of Lamb..
Pomegranate juice has three times the heart healthy polyphenol content found in green tea and red wine.
1/2 cup pomegranate juice
3 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
2 tablespoons coarsely grated onion
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
1 {4- to 4 1/2-pound} boneless leg of lamb, rolled and tied
Pomegranate seeds
1. Preheat the oven to 350 degrees.
2. Whisk together all ingredients {except lamb and pomegranate seeds} in a small bowl. Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes {20 minutes per pound}, basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well done. Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices.
Serves: 10 to 12
Per Serving:
200 calories; 8 grams fat; 85 milligrams cholesterol; 27 grams protein; 2 grams carbohydrates; 0 grams fiber; 300 milligrams sodium.
1/2 cup pomegranate juice
3 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
2 tablespoons coarsely grated onion
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
1 {4- to 4 1/2-pound} boneless leg of lamb, rolled and tied
Pomegranate seeds
1. Preheat the oven to 350 degrees.
2. Whisk together all ingredients {except lamb and pomegranate seeds} in a small bowl. Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes {20 minutes per pound}, basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well done. Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices.
Serves: 10 to 12
Per Serving:
Grilled Lamb Chops with Kiwi Mango Relish..
RELISH:
2 cups diced mango
1/2 cup diced kiwi
1/4 cup chopped red onion
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 teaspoon brown sugar or honey
3 tablespoons finely chopped fresh mint
CHOPS:
12 rib or loin lamb chops, each 1 1/2 to 2 inches thick
1 teaspoon salt
Coarsely ground black pepper
1. To prepare relish, combine all ingredients. Stir gently. Cover and refrigerate up to 3 hours. Let relish come to room temperature before serving.
Makes: 2 1/2 cups.
2. To prepare chops, prepare grill. Sprinkle chops with salt and pepper. Cook chops over medium-hot fire 6 to 8 minutes per side or to desired degree of doneness. Season with more pepper just before serving. Serve with relish.
Serves: 6
Per Serving:
250 calories; 9 grams fat; 85 milligrams cholesterol; 28 grams protein; 14 grams carbohydrates; 2 grams fiber; 470 milligrams sodium.
2 cups diced mango
1/2 cup diced kiwi
1/4 cup chopped red onion
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 teaspoon brown sugar or honey
3 tablespoons finely chopped fresh mint
CHOPS:
12 rib or loin lamb chops, each 1 1/2 to 2 inches thick
1 teaspoon salt
Coarsely ground black pepper
1. To prepare relish, combine all ingredients. Stir gently. Cover and refrigerate up to 3 hours. Let relish come to room temperature before serving.
Makes: 2 1/2 cups.
2. To prepare chops, prepare grill. Sprinkle chops with salt and pepper. Cook chops over medium-hot fire 6 to 8 minutes per side or to desired degree of doneness. Season with more pepper just before serving. Serve with relish.
Serves: 6
Per Serving:
Braised Savoy Cabbage Rolls..
Serve in soup plates with broth..
2 tablespoons olive oil
2 large onions, slivered or thinly sliced {about 1 1/2 pounds}
1/4 cup Marsala, sherry or water
1 {2 3/4-to 3-pound} head Savoy cabbage
2 1/2 pounds ground turkey
1 cup shredded carrots
1 tablespoon chopped fresh sage
1 1/2 teaspoons salt
1 tablespoon minced garlic
1 cup chopped parsley
2 cups cooked quinoa
Coarsely ground black pepper
4 to 6 cups boiling reduced-sodium chicken broth
1. Bring a large pot of salted water to boil for cabbage.
2. Heat oil in a large Dutch oven over medium-high heat. Add onions and cook until soft and browned, about 15 minutes. Add Marsala and cook until most of the liquid is evaporated.
3. Cut around core of cabbage to release leaves. Working in batches, drop leaves in boiling water; cook until soft, 4 to 5 minutes. Drain and cool. {You'll need 12 large and 12 small cabbage leaves.}
4. Combine turkey, carrots, sage, salt, garlic and parsley in a large mixing bowl. Fold in quinoa and onions. Season with pepper.
5. Preheat the oven to 375 degrees.
6. Place 1/3 cup meat mixture onto 1 large cabbage leaf. Mash down slightly and lay a small leaf on top. Place another 1/3 cup meat mixture on top. Fold in sides and roll up leaf firmly from bottom. Place in a 5-quart casserole dish, seam-side down. Repeat with remaining leaves and meat mixture to make 12 rolls. Place tightly into pan and top with any extra cabbage. Pour enough boiling chicken broth into pan to come most of the way up the sides of casserole. Cover with foil.
7. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 1 hour. Remove from oven and let stand 15 to 20 minutes, covered. Cabbage should be tender enough to cut with a fork.
8. To serve, place rolls on soup plates and ladle broth over.
Makes: 12 rolls.
Serves: 8
Per serving:
340 calories; 12 grams fat; 75 milligrams cholesterol; 32 grams protein; 26 grams carbohydrates; 8 grams fiber; 890 milligrams sodium.
2 tablespoons olive oil
2 large onions, slivered or thinly sliced {about 1 1/2 pounds}
1/4 cup Marsala, sherry or water
1 {2 3/4-to 3-pound} head Savoy cabbage
2 1/2 pounds ground turkey
1 cup shredded carrots
1 tablespoon chopped fresh sage
1 1/2 teaspoons salt
1 tablespoon minced garlic
1 cup chopped parsley
2 cups cooked quinoa
Coarsely ground black pepper
1. Bring a large pot of salted water to boil for cabbage.
2. Heat oil in a large Dutch oven over medium-high heat. Add onions and cook until soft and browned, about 15 minutes. Add Marsala and cook until most of the liquid is evaporated.
3. Cut around core of cabbage to release leaves. Working in batches, drop leaves in boiling water; cook until soft, 4 to 5 minutes. Drain and cool. {You'll need 12 large and 12 small cabbage leaves.}
4. Combine turkey, carrots, sage, salt, garlic and parsley in a large mixing bowl. Fold in quinoa and onions. Season with pepper.
5. Preheat the oven to 375 degrees.
6. Place 1/3 cup meat mixture onto 1 large cabbage leaf. Mash down slightly and lay a small leaf on top. Place another 1/3 cup meat mixture on top. Fold in sides and roll up leaf firmly from bottom. Place in a 5-quart casserole dish, seam-side down. Repeat with remaining leaves and meat mixture to make 12 rolls. Place tightly into pan and top with any extra cabbage. Pour enough boiling chicken broth into pan to come most of the way up the sides of casserole. Cover with foil.
7. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 1 hour. Remove from oven and let stand 15 to 20 minutes, covered. Cabbage should be tender enough to cut with a fork.
8. To serve, place rolls on soup plates and ladle broth over.
Makes: 12 rolls.
Serves: 8
Per serving:
340 calories; 12 grams fat; 75 milligrams cholesterol; 32 grams protein; 26 grams carbohydrates; 8 grams fiber; 890 milligrams sodium.
Chicken with Maple Stuffing..
For a smaller gathering, try these chicken breasts-which contain all the same great fall flavors you crave at the holiday meal!!
1/2 cup finely ground toasted walnuts
1 cup lightly toasted plain breadcrumbs
2 teaspoons chopped fresh sage
2 tablespoons butter, melted
4 tablespoons maple syrup, divided
3/4 teaspoon salt, divided
Coarsely ground black pepper
2 1/2 cups reduced-sodium chicken broth
1/2 cup dry white wine
4 sprigs fresh thyme
1 tablespoon olive oil
4 boneless, skinless chicken breasts {about 6 ounces each}, trimmed
2 tablespoons chilled butter
1. Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter, 2 tablespoons maple syrup, 1/2 teaspoon salt and pepper; mix well.
2. Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook until reduced to 1 cup, about 15 minutes.
3. Preheat the oven to 425 degrees.
4. Heat olive oil in a large ovenproof skillet. Add chicken; cook until golden brown on bottom, about 3 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture on top of each breast, pressing lightly to adhere. {Some topping may fall into pan.} Transfer pan to oven and bake until topping is browned and chicken is cooked, 10 to 12 minutes.
5. Remove chicken and keep warm. Add broth mixture to pan, stirring to loosen browned bits. Boil until reduced to about 3/4 cup. Reduce heat to low; add chilled butter, 1 tablespoon at a time, stirring until melted. Add 1/4 teaspoon salt and pepper. Serve sauce with chicken.
Serves: 4
Per Serving:
670 calories; 31 grams fat; 155 milligrams cholesterol; 52 grams protein; 40 grams carbohydrates; 2 grams fiber; 1220 milligrams sodium.
1/2 cup finely ground toasted walnuts
1 cup lightly toasted plain breadcrumbs
2 teaspoons chopped fresh sage
2 tablespoons butter, melted
4 tablespoons maple syrup, divided
3/4 teaspoon salt, divided
Coarsely ground black pepper
2 1/2 cups reduced-sodium chicken broth
1/2 cup dry white wine
4 sprigs fresh thyme
1 tablespoon olive oil
4 boneless, skinless chicken breasts {about 6 ounces each}, trimmed
2 tablespoons chilled butter
1. Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter, 2 tablespoons maple syrup, 1/2 teaspoon salt and pepper; mix well.
2. Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook until reduced to 1 cup, about 15 minutes.
3. Preheat the oven to 425 degrees.
4. Heat olive oil in a large ovenproof skillet. Add chicken; cook until golden brown on bottom, about 3 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture on top of each breast, pressing lightly to adhere. {Some topping may fall into pan.} Transfer pan to oven and bake until topping is browned and chicken is cooked, 10 to 12 minutes.
5. Remove chicken and keep warm. Add broth mixture to pan, stirring to loosen browned bits. Boil until reduced to about 3/4 cup. Reduce heat to low; add chilled butter, 1 tablespoon at a time, stirring until melted. Add 1/4 teaspoon salt and pepper. Serve sauce with chicken.
Serves: 4
Per Serving:
GOING COLD TURKEY..
This year, skip the bird in favor of something new!! Lots of people fantasize about serving something other than turkey for Thanksgiving-especially after cooking {and cleaning up} a full dinner with all the trimmings for years on end. But the yearning for something tastier, easier or more exotic usually gives way to tradition. This year, we're featuring three alternatives to traditional turkey. The roast pork provides a large roasted centerpiece on a platter, and the chicken has flavors reminiscent of turkey and dressing. The cabbage rolls, on the other hand, are the antithesis of turkey dinner, for those of you who really want a new tradition!
Pork Loin with Roasted Pears and Shallots..
Preheat the oven to 450 degrees
3 tablespoons olive oil, divided
1 tablespoon reduced-sodium soy sauce
2 tablespoons freshly squeezed lemon juice
1 {4-pound} pork loin
12 shallots, peeled and halved or quartered {about 2 cups}
3 medium unpeeled pears, cut into wedges
3/4 teaspoon salt, divided
3 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons butter
3 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 to 1 teaspoon chopped fresh thyme leaves
Coarsely ground black pepper
1. In a large zip-top plastic bag, combine 2 tablespoons oil, soy sauce and lemon juice. Add pork and coat evenly. Marinate at room temperature 30 minutes.
2. Preheat the oven to 450 degrees.
3. In a roasting pan, toss shallots and pears with 1 tablespoon olive oil and 1/2 teaspoon salt. Remove meat from marinade and drain, reserving marinade. Make slits in top of pork; insert sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast 15 minutes. Reduce oven temperature to 325 degrees and cook until meat reaches 145 to 150 degrees, about 40 minutes.
4. While meat roasts, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10 to 15 minutes. Stir in thyme. Remove from heat.
5. Remove pork from oven. Let meat stand 5 minutes before slicing. {If shallots are not well caramelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400 degrees, place shallots and pears back in oven, and cook until caramelized, 10 to 15 minutes more.}
6. Reheat gravy over low heat. Add remaining 1/4 teaspoon salt and pepper. Slice pork and serve with gravy.
Serves: 8
Per Serving:
470 calories; 17 grams fat; 155 milligrams cholesterol; 54 grams protein; 24 grams carbohydrates; 3 grams fiber; 700 milligrams sodium.
NOTE:
With a sharp paring knife, make small slits in pork and stuff with slices of garlic and small sprigs of fresh thyme. Rosemary works, too.
3 tablespoons olive oil, divided
1 tablespoon reduced-sodium soy sauce
2 tablespoons freshly squeezed lemon juice
1 {4-pound} pork loin
12 shallots, peeled and halved or quartered {about 2 cups}
3 medium unpeeled pears, cut into wedges
3/4 teaspoon salt, divided
3 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons butter
3 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 to 1 teaspoon chopped fresh thyme leaves
Coarsely ground black pepper
1. In a large zip-top plastic bag, combine 2 tablespoons oil, soy sauce and lemon juice. Add pork and coat evenly. Marinate at room temperature 30 minutes.
2. Preheat the oven to 450 degrees.
3. In a roasting pan, toss shallots and pears with 1 tablespoon olive oil and 1/2 teaspoon salt. Remove meat from marinade and drain, reserving marinade. Make slits in top of pork; insert sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast 15 minutes. Reduce oven temperature to 325 degrees and cook until meat reaches 145 to 150 degrees, about 40 minutes.
4. While meat roasts, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10 to 15 minutes. Stir in thyme. Remove from heat.
5. Remove pork from oven. Let meat stand 5 minutes before slicing. {If shallots are not well caramelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400 degrees, place shallots and pears back in oven, and cook until caramelized, 10 to 15 minutes more.}
6. Reheat gravy over low heat. Add remaining 1/4 teaspoon salt and pepper. Slice pork and serve with gravy.
Serves: 8
Per Serving:
470 calories; 17 grams fat; 155 milligrams cholesterol; 54 grams protein; 24 grams carbohydrates; 3 grams fiber; 700 milligrams sodium.
NOTE:
A STUFFING CALLED PANADE..
Try it with roasted turkey and gravy this year! If you're tired of the same old stuffing but still want the familiar flavors, try a panade this year. Stuffing's European ancestor, panade {from the Italian pane and or French pain meaning "bread"} is a layered casserole that is a moist, tasty and exciting spin on classic turkey dressing. Think French onion soup, with more bread, less soup and additional vegetables. Panade begins with standard stuffing ingredients-good-quality bread, ample onions, fresh herbs and broth-then elaborates with layers of cooked seasonal vegetables, such as spinach, mushrooms and butternut squash. Enriched with cheese, the panade puffs up during baking into a scene-stealing dish. It is sure to thrill everyone, especially any vegetarians at your holiday table. Flexible and patient, panade is ideal for the holiday given hectic kitchen schedules and oven space limitations. Prepare it up to a day in advance or, once baked, hold it covered with foil in or near a warm oven for an hour. If you like, you may prepare panades in individual ramekins. Decrease the uncovered baking times by about 15 minutes.
Spinach and Mushroom Panade..
The chewier the bread the better, so seek out a good artisan loaf.
10 {1/2-inch} slices country-style sourdough bread {about 12 ounces}
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large yellow onions, chopped
1 pound mushrooms, rinsed, stems trimmed and sliced 1/4-inch thick
2 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons salt
Coarsely ground black pepper
1 {16 ounce} package frozen chopped spinach, thawed and well drained
1 1/2 cups grated gruyere or Swiss cheese, divided
3 to 4 cups homemade or canned reduced-sodium chicken or vegetable broth
1. Preheat the oven to 350 degrees.
2. Tear bread into 1-inch pieces and toast until lightly browned, stirring once, 12 to 15 minutes.
3. Heat oil and butter over medium heat in a 12-inch saute pan or skillet. When butter melts, add onions and cook 10 minutes. Increase heat to medium-high; add mushrooms, garlic, wine, thyme, salt and pepper. Cook until liquid evaporates and mushrooms shrink, 10 to 15 minutes. Stir in spinach.
4. Coat a 13 x 9-inch baking dish with cooking spray. Place half the bread in pan. Distribute half the onion mixture over bread and sprinkle on half the cheese. Repeat layers.
5. Slowly pour 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
6. Preheat the oven to 375 degrees.
7. Cover pan with aluminum foil and place on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and deep golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
190 calories; 7 grams fat; 20 milligrams cholesterol; 9 grams protein; 19 grams carbohydrates; 1 gram fiber; 720 milligrams sodium.
10 {1/2-inch} slices country-style sourdough bread {about 12 ounces}
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large yellow onions, chopped
1 pound mushrooms, rinsed, stems trimmed and sliced 1/4-inch thick
2 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons salt
Coarsely ground black pepper
1 {16 ounce} package frozen chopped spinach, thawed and well drained
1 1/2 cups grated gruyere or Swiss cheese, divided
3 to 4 cups homemade or canned reduced-sodium chicken or vegetable broth
1. Preheat the oven to 350 degrees.
2. Tear bread into 1-inch pieces and toast until lightly browned, stirring once, 12 to 15 minutes.
3. Heat oil and butter over medium heat in a 12-inch saute pan or skillet. When butter melts, add onions and cook 10 minutes. Increase heat to medium-high; add mushrooms, garlic, wine, thyme, salt and pepper. Cook until liquid evaporates and mushrooms shrink, 10 to 15 minutes. Stir in spinach.
4. Coat a 13 x 9-inch baking dish with cooking spray. Place half the bread in pan. Distribute half the onion mixture over bread and sprinkle on half the cheese. Repeat layers.
5. Slowly pour 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
6. Preheat the oven to 375 degrees.
7. Cover pan with aluminum foil and place on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and deep golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
Butternut Squash and Cheese Panade
You can bake this in a casserole dish or in individual bowls or ramekins. Be sure to use a chewy artisan bread.
Preheat the oven to 350 degrees
10 {1/2-inch} slices artisan-style multigrain or whole-wheat bread {about 12 ounces}
2 sweet onions, halved and thinly sliced
1 pound butternut squash, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 1/4 teaspoons salt
Coarsely ground black pepper
4 cups homemade or canned reduced-sodium chicken or vegetable broth
1 1/2 cups {6 ounces} grated gruyere or Swiss cheese
1. Preheat the oven to 350 degrees
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400 degrees.
4. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
5. Coat a 13 x 9-inch baking dish or 12 {1-cup} or 6 {2-cup} ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
6. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
7. Reduce oven heat to 375 degrees.
8. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
190 calories; 9 grams fat; 20 milligrams cholesterol; 8 grams protein; 21 grams carbohydrates; 3 grams fiber; 600 milligrams sodium.
Preheat the oven to 350 degrees
10 {1/2-inch} slices artisan-style multigrain or whole-wheat bread {about 12 ounces}
2 sweet onions, halved and thinly sliced
1 pound butternut squash, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 1/4 teaspoons salt
Coarsely ground black pepper
4 cups homemade or canned reduced-sodium chicken or vegetable broth
1 1/2 cups {6 ounces} grated gruyere or Swiss cheese
1. Preheat the oven to 350 degrees
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400 degrees.
4. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
5. Coat a 13 x 9-inch baking dish or 12 {1-cup} or 6 {2-cup} ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
6. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
7. Reduce oven heat to 375 degrees.
8. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
SLICE & BAKE..
While it's tempting and awfully convenient to pick up a roll of slice-and-bake cookies from the supermarket, try to resist! Making your own is easy, gratifying and yields tastier results. The dough mixes quickly, keeps for days in the fridge {or up to a month in the freezer} and can be baked one pan at a time at a moment's notice. Just slice as many as you want and return the unused portion to the fridge. If a baking blitz is more your style, make a triple batch and freeze the finished cookies.
STRAPPED FOR TIME??
CHILL:
The dough in the freezer. This takes about 30 minutes versus 3 hours in the fridge.
MIX:
And roll the dough on the weekend, pop in the refrigerator or freezer, then thaw and bake throughout the week.
WHIP:
Up a second batch while the first one chills.
SET:
Frozen dough on the counter while the oven heats. It will be ready to slice by the time the oven is up to temperature.
STORE:
Away from onions and other aromatics as butter picks up flavors easily.
The dough in the freezer. This takes about 30 minutes versus 3 hours in the fridge.
MIX:
And roll the dough on the weekend, pop in the refrigerator or freezer, then thaw and bake throughout the week.
WHIP:
Up a second batch while the first one chills.
SET:
Frozen dough on the counter while the oven heats. It will be ready to slice by the time the oven is up to temperature.
STORE:
SAVORY BASIL SLICE-and-BAKES..
If you like pesto, you'll love these savory wafers that contain the same ingredients.
Perfect for parties.
2 cups all-purpose flour
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup grated Parmigiano Reggiano cheese
1 cup {2 sticks} butter
1 {8-ounce} package cream cheese
1/4 cup prepared pesto
1/4 cup fresh basil leaves, finely chopped
1 cup chopped walnuts, chopped almonds or whole pine nuts
Kosher salt
1. Sift together flour, peppers and salt. Stir in cheese.
2. Combine butter and cream cheese; using a mixer, beat well until well combined. Add pesto and mix well.
3. Add flour mixture, basil leaves and nuts. Mix well.
4. Divide dough in half and roll into logs 1 1/2 inches in diameter. Roll each log in kosher salt. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
5. Preheat the oven to 350 degrees.
6. Slice dough 1/4-inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.
Makes: 6 dozen.
Per cookie: 60 calories; 5 grams fat; 10 milligrams cholesterol; 1 gram protein; 3 grams carbohydrates; 0 gram fiber; 55 milligrams sodium.
Perfect for parties.
2 cups all-purpose flour
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup grated Parmigiano Reggiano cheese
1 cup {2 sticks} butter
1 {8-ounce} package cream cheese
1/4 cup prepared pesto
1/4 cup fresh basil leaves, finely chopped
1 cup chopped walnuts, chopped almonds or whole pine nuts
Kosher salt
1. Sift together flour, peppers and salt. Stir in cheese.
2. Combine butter and cream cheese; using a mixer, beat well until well combined. Add pesto and mix well.
3. Add flour mixture, basil leaves and nuts. Mix well.
4. Divide dough in half and roll into logs 1 1/2 inches in diameter. Roll each log in kosher salt. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
5. Preheat the oven to 350 degrees.
6. Slice dough 1/4-inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.
Makes: 6 dozen.
LEMON SLICE-and-BAKES..
A shortbread with a subtle lemon twist, these go perfectly with tea or hot apple cider. For plain butter cookies, omit the lemon rind.
1 cup {2 sticks} butter
1/2 cup granulated sugar
2 cups cake flour
Finely grated rind of 3 lemons
Powdered Sugar
1. In a large bowl, beat butter well. Add sugar gradually and beat well.
2. Add flour, 1/2 cup at a time, mixing well after each addition. Add rind, mix well.
3. Divide dough in half and roll into logs about 1 1/2 inches in diameter. Roll each log in powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
4. Preheat the oven to 300 degrees
5. Slice dough 1/4-inch thick. Place on ungreased cookie sheet. Bake 30 minutes, or until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.
Makes: 3 dozen
Per cookie: 80 calories; 5 grams fat; 15 milligrams cholesterol; 1 gram protein; 8 grams carbohydrates; 0 gram fiber; 35 milligrams sodium.
1 cup {2 sticks} butter
1/2 cup granulated sugar
2 cups cake flour
Finely grated rind of 3 lemons
Powdered Sugar
1. In a large bowl, beat butter well. Add sugar gradually and beat well.
2. Add flour, 1/2 cup at a time, mixing well after each addition. Add rind, mix well.
3. Divide dough in half and roll into logs about 1 1/2 inches in diameter. Roll each log in powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
4. Preheat the oven to 300 degrees
5. Slice dough 1/4-inch thick. Place on ungreased cookie sheet. Bake 30 minutes, or until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.
Makes: 3 dozen
SORGHUM {SOR-guhm}
Cook-cab'-u-lar-y:
Sorghum:
A tall cereal grass with corn-like leaves, sorghum is a staple food of North Africa and India, where it's ground and used in porridge, flatbreads and the production of alcohol. It's the third leading cereal crop in the United States, but the vast majority is used as animal fodder. Those animals must be eating well, because sorghum is a nutritional powerhouse. It contains vitamins and minerals and plenty of antioxidants.
Believed to have been domesticated first in Ethiopia, sorghum spread along trade routes, reaching North America in the 17th century. A group of sweet cultivars became especially popular, not for their grain, but for the sap in their stems. The sap is squeezed and then evaporated to produce sorghum syrup. often referred to-incorrectly-as "sorghum molasses." {Molasses comes from sugar cane, but that's another story.}
Sorghum syrup is especially popular in the South, where it functions much like the Northern Yankee's maple syrup. Sorghum-sweetened baked goods and sorghum-drenched biscuits are well-loved dishes.
With a consistency of molasses, sorghum can be used anywhere maple syrup, honey or molasses is.
Look for 100 percent pure sorghum rather than sorghum-flavored table syrup, which is part corn syrup. Pure sorghum has a richer, more complex flavor.
Today, sorghum may be enjoying a comeback. Major U.S. breweries have launched sorghum beers for drinkers with wheat and gluten sensitivities. It's also key ingredient in Guinness beer.
Agriculturalists are singing its praises as a drought-resistant crop. And scientists both here and in India have discovered its value in the production of bio-fuels and are actively researching varieties best suited to energy production.
Sorghum:
A tall cereal grass with corn-like leaves, sorghum is a staple food of North Africa and India, where it's ground and used in porridge, flatbreads and the production of alcohol. It's the third leading cereal crop in the United States, but the vast majority is used as animal fodder. Those animals must be eating well, because sorghum is a nutritional powerhouse. It contains vitamins and minerals and plenty of antioxidants.
Believed to have been domesticated first in Ethiopia, sorghum spread along trade routes, reaching North America in the 17th century. A group of sweet cultivars became especially popular, not for their grain, but for the sap in their stems. The sap is squeezed and then evaporated to produce sorghum syrup. often referred to-incorrectly-as "sorghum molasses." {Molasses comes from sugar cane, but that's another story.}
Sorghum syrup is especially popular in the South, where it functions much like the Northern Yankee's maple syrup. Sorghum-sweetened baked goods and sorghum-drenched biscuits are well-loved dishes.
With a consistency of molasses, sorghum can be used anywhere maple syrup, honey or molasses is.
Look for 100 percent pure sorghum rather than sorghum-flavored table syrup, which is part corn syrup. Pure sorghum has a richer, more complex flavor.
Today, sorghum may be enjoying a comeback. Major U.S. breweries have launched sorghum beers for drinkers with wheat and gluten sensitivities. It's also key ingredient in Guinness beer.
TENNESSEE CHEDDAR PUFFS..
Preheat the oven to 400 degrees
1 cup {2 sticks} butter
2 cups water
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon cayenne pepper
2 to 2 1/2 cups all-purpose flour
10 ounces shredded sharp Cheddar cheese {about 3 cups}
6 eggs
Paprika
1. Preheat the oven to 400 degrees
2. Combine butter, water, sugar, salt and cayenne in a large saucepan. Cook until butter melts. Add 2 cups of flour all at once. Reduce heat and stir constantly with a wooden spoon about 1 minute. Pour into mixing bowl; using a mixer with a paddle attachment, beat 1 minute at medium-low speed to cool the mixture. Increase speed to medium; add eggs one at a time, beating to incorporate before adding the next. Batter should be firm, not runny. If necessary, blend in an additional 1/2 cup flour. Fold in cheese. Drop by tablespoons onto baking pan lined with parchment paper. Sprinkle with paprika.
3. Bake 10 minutes, turn the pan, and bake 10 more minutes. Leftover puffs can be frozen.
Makes: about 60
Per Puff:
70 calories; 5 grams fat; 35 milligrams cholesterol; 2 grams protein, 3 grams carbohydrates; 0 grams fiber; 140 milligrams sodium.
1 cup {2 sticks} butter
2 cups water
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon cayenne pepper
2 to 2 1/2 cups all-purpose flour
10 ounces shredded sharp Cheddar cheese {about 3 cups}
6 eggs
Paprika
1. Preheat the oven to 400 degrees
2. Combine butter, water, sugar, salt and cayenne in a large saucepan. Cook until butter melts. Add 2 cups of flour all at once. Reduce heat and stir constantly with a wooden spoon about 1 minute. Pour into mixing bowl; using a mixer with a paddle attachment, beat 1 minute at medium-low speed to cool the mixture. Increase speed to medium; add eggs one at a time, beating to incorporate before adding the next. Batter should be firm, not runny. If necessary, blend in an additional 1/2 cup flour. Fold in cheese. Drop by tablespoons onto baking pan lined with parchment paper. Sprinkle with paprika.
3. Bake 10 minutes, turn the pan, and bake 10 more minutes. Leftover puffs can be frozen.
Makes: about 60
Per Puff:
SORGHUM FROZEN YOGURT..
A lightened version to the rich and creamy Sorghum Ice Cream by using yogurt in place of the cream and egg yolks. The yogurt's tanginess is a perfect complement to the rich, sweet Tennessee Whiskey Cake.
4 cups plain low-fat yogurt
1/2 cup packed brown sugar
1/2 cup sorghum
1 teaspoon vanilla
1. Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer's instructions.
Makes: about 5 cups
Per {1/2-cup} serving:
130 calories; 1.5 grams fat; 5 milligrams cholesterol; 7 grams protein; 25 grams carbohydrates; 1 gram fiber; 75 milligrams sodium.
4 cups plain low-fat yogurt
1/2 cup packed brown sugar
1/2 cup sorghum
1 teaspoon vanilla
1. Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer's instructions.
Makes: about 5 cups
Per {1/2-cup} serving:
CANDIED PECANS..
For a little heat, add 1/8 teaspoon cayenne pepper to the sugar mixture.
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 egg white
3 cups pecan halves
1. Preheat the oven to 175 degrees
2. Mix brown sugar, flour and salt in a bowl and set aside. In another bowl, beat egg white until foamy; slowly beat in sugar mixture. Fold in pecans. Transfer pecans to a parchment-lined baking pan. Spread in a single layer. Bake about 1 1/2 hours. Cool completely. Break pecans apart.
Makes: 3 cups
Per {1/4 cup} serving:
210 calories; 18 grams fat; 0 milligrams cholesterol; 3 grams protein; 13 grams carbohydrates; 2 grams fiber; 105 milligrams sodium.
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 egg white
3 cups pecan halves
1. Preheat the oven to 175 degrees
2. Mix brown sugar, flour and salt in a bowl and set aside. In another bowl, beat egg white until foamy; slowly beat in sugar mixture. Fold in pecans. Transfer pecans to a parchment-lined baking pan. Spread in a single layer. Bake about 1 1/2 hours. Cool completely. Break pecans apart.
Makes: 3 cups
Per {1/4 cup} serving:
EGGNOG SPICE BUNDT CAKE..
Sugar & Spice {and a carton of eggnog} is So Nice!!
This tasty, all-purpose Bundt cake is just as good for breakfast as it is for dessert.
1 {18 1/4-ounce} box spice cake mix
1 {4-serving} box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar
1. Preheat the oven to 350 degrees. Coat a nonstick Bundt pan with cooking spray.
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.
Serves: 6
Per serving: 280 calories; 14 grams fat; 20 milligrams cholesterol; 5 grams protein; 34 grams carbohydrates; 2 grams fiber; 330 milligrams sodium.
This tasty, all-purpose Bundt cake is just as good for breakfast as it is for dessert.
1 {18 1/4-ounce} box spice cake mix
1 {4-serving} box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar
1. Preheat the oven to 350 degrees. Coat a nonstick Bundt pan with cooking spray.
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.
Serves: 6
Pleasing Every Pie-Eater's Palate..
Short of any family drama, the biggest dilemma most of us face at the holiday table revolves around dessert. Specifically: Which pie do I choose? {Or, rather: Why do I get to try only one?} Why stop at one? Friends and family, there is a solution: the mini-pie! At first glance, it looks exactly like a traditional pie...but miniaturized. Same rich and buttery crust with that tell-tale flake, same flavorful filling. All scaled down, "Mini-Me"-style. It may even have the same artfully crimped edges, only they're tiny, Delicate even. Call them what you will-tiny pies, muffin tin pies, cup-pies {a la the show "Pushing Daisies}-they're essentially pies baked in muffin tins. And you can bake batches at a time. You don't need anything fancy to make the cute little guys-a couple of standard nonstick muffin tins will do, maybe one or two tiny cookie cutters if you want to get fancy. As for ingredients, a single standard pie's worth of filling and two to three single pie crusts are enough to give you a dozen or so mini-pies. They make a perfect project. Though mini-pies are a bit more involved than throwing together a standard pie-you are, of course, forming and filling a bunch of smaller pies rather than one of, well, normal stature-they are fun to make. Vary the crimping for the crusts, add little lattice tops if you like. Use tiny cutouts baked from the spare bits of crust to garnish the pies. Let your creative juices flow, albeit on a size-restricted scale. Probably the only thing more entertaining than actually making the pies is the joy as your guests gleefully devour them. The little pies are great when you're planning for company or potlucks. Did I mention holiday dinners? And they make perfect homemade gifts, each treat individually wrapped for family and friends. Of course, you could just keep a batch to yourself. No dilemma there!
FLAKY PIE CRUST..
Total Time:
20 minutes, plus chilling time
Servings:
This makes enough dough for 1 single {9-inch} pie crust or 4 {double-crust} to 6 {single-crust} mini pies
1 1/2 cups {6.4 ounces} flour
3/4 teaspoon salt
2 teaspoons sugar
3 tablespoons cold shortening
5 tablespoons cold butter, cut into 1/2-inch cubes
1 1/2 teaspoons cider vinegar
3 to 4 tablespoons ice water, more if needed
Prepared egg wash {1 egg beaten with 1 tablespoon water}
1. To make dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated {the dough will look like moist sand}. Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture and pulse once or twice until incorporated. Remove the crumbly mixture to a large bowl and gently press the mixture together until it comes together to form a dough. Mold the dough into a disk roughly 6 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours.
To make the dough by hand, whisk together the flour, salt and sugar in a large bowl. Add the shortening and incorporate using a pastry cutter or fork {the dough will look like moist sand}. Cut in the butter just until it is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and stir together just until incorporated. Proceed as above.
2. Form the mini-pies: Prepare the muffin tins by greasing every other cup {fill alternating muffin cups to allow extra room to form and crimp the mini-crusts and to allow the heat to circulate more evenly to bake the crust as it bakes}. On a lightly floured surface, roll out the dough into a round one-eighth-inch thick and roughly 14 inches in diameter. Cut the dough into rounds using a 5 1/2-inch cutter. Gather the scraps and re-roll, cutting more large rounds {for bottom crusts} or smaller rounds {about 3 inches} to make the top crust. Carefully place the rounds in the muffin cups, pressing the dough against the bottom and edges of the cups. The dough should extend above the cups by one-half to three-fourths inch; roll the edges and crimp as desired.
3. If pre-baking the mini-pie crusts, gently line the shells with fol and fill with pie weights. Bake in a 425-degree oven for 10 minutes, then remove the weights and foil. Brush the edges of the mini crusts with egg wash and prick the bottom once or twice with a fork. Continue baking until the bottom of the crust is dry and lightly colored, 6 to 8 minutes more.
Each of 8 servings, without egg wash:
193 calories; 2 grams protein; 18 grams carbohydrates; 1 gram fiber; 12 grams fat; 6 grams saturated fat; 19 milligrams cholesterol; 1 gram sugar; 220 milligrams sodium.
20 minutes, plus chilling time
Servings:
This makes enough dough for 1 single {9-inch} pie crust or 4 {double-crust} to 6 {single-crust} mini pies
1 1/2 cups {6.4 ounces} flour
3/4 teaspoon salt
2 teaspoons sugar
3 tablespoons cold shortening
5 tablespoons cold butter, cut into 1/2-inch cubes
1 1/2 teaspoons cider vinegar
3 to 4 tablespoons ice water, more if needed
Prepared egg wash {1 egg beaten with 1 tablespoon water}
1. To make dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated {the dough will look like moist sand}. Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture and pulse once or twice until incorporated. Remove the crumbly mixture to a large bowl and gently press the mixture together until it comes together to form a dough. Mold the dough into a disk roughly 6 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours.
To make the dough by hand, whisk together the flour, salt and sugar in a large bowl. Add the shortening and incorporate using a pastry cutter or fork {the dough will look like moist sand}. Cut in the butter just until it is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and stir together just until incorporated. Proceed as above.
2. Form the mini-pies: Prepare the muffin tins by greasing every other cup {fill alternating muffin cups to allow extra room to form and crimp the mini-crusts and to allow the heat to circulate more evenly to bake the crust as it bakes}. On a lightly floured surface, roll out the dough into a round one-eighth-inch thick and roughly 14 inches in diameter. Cut the dough into rounds using a 5 1/2-inch cutter. Gather the scraps and re-roll, cutting more large rounds {for bottom crusts} or smaller rounds {about 3 inches} to make the top crust. Carefully place the rounds in the muffin cups, pressing the dough against the bottom and edges of the cups. The dough should extend above the cups by one-half to three-fourths inch; roll the edges and crimp as desired.
3. If pre-baking the mini-pie crusts, gently line the shells with fol and fill with pie weights. Bake in a 425-degree oven for 10 minutes, then remove the weights and foil. Brush the edges of the mini crusts with egg wash and prick the bottom once or twice with a fork. Continue baking until the bottom of the crust is dry and lightly colored, 6 to 8 minutes more.
Each of 8 servings, without egg wash:
Thursday, November 29, 2012
MINI PUMPKIN CHIFFON PIES..
Total Time:
1 hour, plus chilling time for the pies
Servings: 12
Note:
The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites.
1/4 cup water
1/4 ounce {2 1/4 teaspoons} powdered gelatin
1 1/4 cups { a 15-ounce can is 1 3/4 cups} fresh or canned pumpkin puree
3/4 cup sugar, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg, preferably freshly grated, plus extra for dusting the finished pies
1/2 teaspoon salt
1/2 cup milk
3 eggs, separated
3/8 teaspoon cream of tarter
12 pre-baked mini-pie shells, still in the muffin tins
Whipped cream, for garnish
1. Put the water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin is fully moistened, at least 3 minutes.
2. In a small, heavy-bottomed saucepan, stir together the pumpkin, one-half cup of the sugar, the ginger, cinnamon and nutmeg and the salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and continue to cook until the mixture is thick and shiny, 3 to 5 minutes.
3. Scrape the mixture into a food processor fitted with the metal blade and process for 1 minute. With the motor running, add the milk, processing until incorporated. Add the egg yolks one at a time, processing just to incorporate, about 5 seconds after each addition. Add the gelatin mixture and pulse in.
4. Return the mixture to the saucepan and heat over medium heat, stirring constantly, until thickened slightly {160 to 170 degrees}, about 3 minutes. Pour the mixture into a medium bowl and set aside.
5. Chill the pumpkin custard by placing the bowl over a larger bowl of ice water, with about 1 tablespoon of salt added to the ice water to speed chilling. Stir occasionally for the first 10 minutes, then slowly but frequently for about 10 minutes longer.
6. No more than 20 minutes before you put the pies together, make the meringue: In a mixing bowl, beat the egg whites over low speed until foamy. Add the cream of tarter and beat at high speed until soft peaks form when the beater is raised slowly. Gradually beat in the remaining one-fourth cup sugar, beating until stiff peaks form when the beater is raised.
7. When a small amount of the custard dropped from a spoon mounds very slightly on the surface before disappearing, immediately remove the bowl from the water bath and, using a whisk, fold in the meringue just until blended. You will have about 5 cups filling.
8. Place the filling in a pastry bag fitted with a large tip, and fill each pie with a generous one-fourth cup filling. Refrigerate until set, at least 2 hours, before serving. Garnish with a dollop of whipped cream and a dusting of nutmeg.
Each serving:
314 calories; 5 grams protein; 35 grams carbohydrates; 1 gram fiber;17 grams fat; 8 grams saturated fat; 59 milligrams cholesterol; 11 grams sugar; 378 milligrams sodium.
1 hour, plus chilling time for the pies
Servings: 12
Note:
The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites.
1/4 cup water
1/4 ounce {2 1/4 teaspoons} powdered gelatin
1 1/4 cups { a 15-ounce can is 1 3/4 cups} fresh or canned pumpkin puree
3/4 cup sugar, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg, preferably freshly grated, plus extra for dusting the finished pies
1/2 teaspoon salt
1/2 cup milk
3 eggs, separated
3/8 teaspoon cream of tarter
12 pre-baked mini-pie shells, still in the muffin tins
Whipped cream, for garnish
1. Put the water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin is fully moistened, at least 3 minutes.
2. In a small, heavy-bottomed saucepan, stir together the pumpkin, one-half cup of the sugar, the ginger, cinnamon and nutmeg and the salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and continue to cook until the mixture is thick and shiny, 3 to 5 minutes.
3. Scrape the mixture into a food processor fitted with the metal blade and process for 1 minute. With the motor running, add the milk, processing until incorporated. Add the egg yolks one at a time, processing just to incorporate, about 5 seconds after each addition. Add the gelatin mixture and pulse in.
4. Return the mixture to the saucepan and heat over medium heat, stirring constantly, until thickened slightly {160 to 170 degrees}, about 3 minutes. Pour the mixture into a medium bowl and set aside.
5. Chill the pumpkin custard by placing the bowl over a larger bowl of ice water, with about 1 tablespoon of salt added to the ice water to speed chilling. Stir occasionally for the first 10 minutes, then slowly but frequently for about 10 minutes longer.
6. No more than 20 minutes before you put the pies together, make the meringue: In a mixing bowl, beat the egg whites over low speed until foamy. Add the cream of tarter and beat at high speed until soft peaks form when the beater is raised slowly. Gradually beat in the remaining one-fourth cup sugar, beating until stiff peaks form when the beater is raised.
7. When a small amount of the custard dropped from a spoon mounds very slightly on the surface before disappearing, immediately remove the bowl from the water bath and, using a whisk, fold in the meringue just until blended. You will have about 5 cups filling.
8. Place the filling in a pastry bag fitted with a large tip, and fill each pie with a generous one-fourth cup filling. Refrigerate until set, at least 2 hours, before serving. Garnish with a dollop of whipped cream and a dusting of nutmeg.
Each serving:
MINI DOUBLE-CRUST APPLE PIES..
Total Time:
1 1/2 hours, plus cooling time for the pies
Servings: 12
Note:
To rehydrate the raisins, place them in a small saucepan and cover with rum, another liqueur or juice, and warm over gentle heat until the raisins are softened and plump. Remove from heat and drain before using.
4 tablespoons {1/2 stick} butter
6 large tart apples, such as Granny Smith, peeled, cored and cut into 1/2-inch pieces
3 tablespoons dark brown sugar
3/4 teaspoon ground cinnamon
Scant 1/2 teaspoon salt
1/2 cup raisins, rehydrated in rum, another liqueur or juice
12 unbaked mini pie crusts, with 12 unbaked top crusts
Prepared egg wash {1 egg beaten with 1 tablespoon water}
Coarse sugar for dusting, if desired
1. Make the filling: In a large skillet over medium heat, melt the butter. Stir in the diced apple, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apples starts to soften, 4 to 5 minutes {the pieces should still be crisp}. Remove from heat and stir in the raisins. Spread the apple mixture onto a baking sheet to allow the apples to cool quickly, then cover and refrigerate until needed. The filling can be made up to 2 days in advance.
2. Heat the oven to 375 degrees.
3. Fill the pie shells: Brush the edges of each bottom crust with the prepared egg wash and fill with the apple filling, a generous one-fourth cup filling for each shell, carefully packing it in the shell so there are no gaps and mounding the filling slightly in the center. Top the filling with the top crusts {use a knife to cut vent holes in the top crusts if they are not already vented}, and brush the top crusts with egg wash. Gently roll the outer edges of each bottom crust inward over the top crust to seal the pies and crimp as desired. Brush with a little more egg wash and dust if desired with a sprinkling of coarse sugar.
4. Bake the mini pies, one tin at a time, in the center of the oven until the filling is set and the crust is puffed and golden brown, about 35 minutes.
5. Cool the pies, still in the tins, to room temperature, twisting them gently every few minutes so they do not stick to the pan.
Each serving:
511 calories; 6 grams protein; 57 grams carbohydrates; 3 grams fiber; 29 grams fat; 14 grams saturated fat; 64 milligrams cholesterol; 18 grams sugar; 544 milligrams sodium.
1 1/2 hours, plus cooling time for the pies
Servings: 12
Note:
To rehydrate the raisins, place them in a small saucepan and cover with rum, another liqueur or juice, and warm over gentle heat until the raisins are softened and plump. Remove from heat and drain before using.
4 tablespoons {1/2 stick} butter
6 large tart apples, such as Granny Smith, peeled, cored and cut into 1/2-inch pieces
3 tablespoons dark brown sugar
3/4 teaspoon ground cinnamon
Scant 1/2 teaspoon salt
1/2 cup raisins, rehydrated in rum, another liqueur or juice
12 unbaked mini pie crusts, with 12 unbaked top crusts
Prepared egg wash {1 egg beaten with 1 tablespoon water}
Coarse sugar for dusting, if desired
1. Make the filling: In a large skillet over medium heat, melt the butter. Stir in the diced apple, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apples starts to soften, 4 to 5 minutes {the pieces should still be crisp}. Remove from heat and stir in the raisins. Spread the apple mixture onto a baking sheet to allow the apples to cool quickly, then cover and refrigerate until needed. The filling can be made up to 2 days in advance.
2. Heat the oven to 375 degrees.
3. Fill the pie shells: Brush the edges of each bottom crust with the prepared egg wash and fill with the apple filling, a generous one-fourth cup filling for each shell, carefully packing it in the shell so there are no gaps and mounding the filling slightly in the center. Top the filling with the top crusts {use a knife to cut vent holes in the top crusts if they are not already vented}, and brush the top crusts with egg wash. Gently roll the outer edges of each bottom crust inward over the top crust to seal the pies and crimp as desired. Brush with a little more egg wash and dust if desired with a sprinkling of coarse sugar.
4. Bake the mini pies, one tin at a time, in the center of the oven until the filling is set and the crust is puffed and golden brown, about 35 minutes.
5. Cool the pies, still in the tins, to room temperature, twisting them gently every few minutes so they do not stick to the pan.
Each serving:
MINI PECAN PIES..
Total Time:
1 hour, 20 minutes, plus cooling time for the pies
Servings: 12
Note:
Makes enough filling for 12 to 14 mini-pies or 1 {9-to 10-inch} pie
3 whole eggs
3 egg yolks
1 cup dark corn syrup
1/2 cup dark brown sugar
9 tablespoons {1 stick plus 1 tablespoon} melted butter
Scant 1/2 teaspoon salt
1 1/2 tablespoons bourbon
2 1/4 cups pecan pieces
12 unbaked mini pie shells
Prepared egg wash {1 egg beaten with 1 tablespoon water}
1. Heat the oven to 375 degrees. Grease muffin tins in each alternating cup.
2. In a large bowl, whisk together the eggs and egg yolks. Whisk in the corn syrup and sugar, then the melted butter, salt and bourbon. Stir in the pecan pieces.
3. Fill the pie shells: Brush the edges with the prepared egg wash and fill with the pecan filling, about one-fourth cup filling for each shell.
4. Bake the mini-pies, one tin at a time, in the center of the oven until the filling is set and the crust is puffed and golden brown, about 25 minutes.
5. Cool the pies, still in the tins, to room temperature, twisting them gently every few minutes so they do not stick to the pan.
Each serving:
619 calories; 7 grams protein; 57 grams carbohydrates; 3 grams fiber; 42 grams fat; 15 grams saturated fat; 141 milligrams cholesterol; 18 grams sugar; 455 milligrams sodium.
1 hour, 20 minutes, plus cooling time for the pies
Servings: 12
Note:
Makes enough filling for 12 to 14 mini-pies or 1 {9-to 10-inch} pie
3 whole eggs
3 egg yolks
1 cup dark corn syrup
1/2 cup dark brown sugar
9 tablespoons {1 stick plus 1 tablespoon} melted butter
Scant 1/2 teaspoon salt
1 1/2 tablespoons bourbon
2 1/4 cups pecan pieces
12 unbaked mini pie shells
Prepared egg wash {1 egg beaten with 1 tablespoon water}
1. Heat the oven to 375 degrees. Grease muffin tins in each alternating cup.
2. In a large bowl, whisk together the eggs and egg yolks. Whisk in the corn syrup and sugar, then the melted butter, salt and bourbon. Stir in the pecan pieces.
3. Fill the pie shells: Brush the edges with the prepared egg wash and fill with the pecan filling, about one-fourth cup filling for each shell.
4. Bake the mini-pies, one tin at a time, in the center of the oven until the filling is set and the crust is puffed and golden brown, about 25 minutes.
5. Cool the pies, still in the tins, to room temperature, twisting them gently every few minutes so they do not stick to the pan.
Each serving:
Monday, November 26, 2012
THE CLASSIC: A TREAT FOR OUR DOGGIES..
The Keystone to any cookie jar-The Doggie version of the chocolate chip cookie...
REMEMBER TO NEVER GIVE YOUR DOG OR ANY DOG, CHOCOLATE..
THE CLASSIC:
1 1/2 cups oat flour
1 1/2 cups brown rice flour
1 cup carob chips. CAN NOT be substituted with chocolate
1 egg
1 teaspoon vanilla
1 cup water
Preheat oven to 350 degrees.
Combine all ingredients together and mix thoroughly. Roll into small balls about 1" {inch} in diameter and place on ungreased cookie sheet {they can be rather close as they don't spread while cooking}. Press each one down with your hand to flatten the cookie.
Bake; 18 to 22 minutes or until edges are golden brown. Let cool completely on a wire rack. Store at room temperature in a loosely covered container.
* Carob pods come from carob trees which are small evergreen shrubs native to the Mediterranean. Before the use of sugar cane, carob was used as a natural sweetener. In fact, the pods have a taste reminiscent of sweetened cocoa, but without the theobromine, caffeine or other psychoactive properties of cocoa which are potentially lethal in dogs. Mixed with saturated fats, carob bars and chips can be safely substituted for chocolate. IT IS IMPORTANT TO REMEMBER NEVER GIVE A DOG CHOCOLATE.
REMEMBER TO NEVER GIVE YOUR DOG OR ANY DOG, CHOCOLATE..
THE CLASSIC:
1 1/2 cups oat flour
1 1/2 cups brown rice flour
1 cup carob chips. CAN NOT be substituted with chocolate
1 egg
1 teaspoon vanilla
Preheat oven to 350 degrees.
Combine all ingredients together and mix thoroughly. Roll into small balls about 1" {inch} in diameter and place on ungreased cookie sheet {they can be rather close as they don't spread while cooking}. Press each one down with your hand to flatten the cookie.
Bake; 18 to 22 minutes or until edges are golden brown. Let cool completely on a wire rack. Store at room temperature in a loosely covered container.
* Carob pods come from carob trees which are small evergreen shrubs native to the Mediterranean. Before the use of sugar cane, carob was used as a natural sweetener. In fact, the pods have a taste reminiscent of sweetened cocoa, but without the theobromine, caffeine or other psychoactive properties of cocoa which are potentially lethal in dogs. Mixed with saturated fats, carob bars and chips can be safely substituted for chocolate. IT IS IMPORTANT TO REMEMBER NEVER GIVE A DOG CHOCOLATE.
SLICK TRICKS FOR THE HOLIDAYS'
- WREATH PANCAKES: Are a treat for Christmas breakfast. Pour batter onto griddle in a giant doughnut shape; serve with red cherry syrup.
- OYSTER STEW: Holiday guest will enjoy: Put oysters into blender a few seconds before cooking. You'll have a flavorful stew, minus the whole oysters some people dislike.
- CRISPY HOLIDAY NOBBLES: Melt 1/4 cup butter in heavy skillet; stir in 1 tablespoon dry salad dressing mix and 1 teaspoon salt. Remove from heat; stir in 4 cups ready to eat bite sized cereals.
- DABS OF LEFTOVER DIPS: Needn't be wasted: Use them to top potatoes or to stuff celery sticks.
- FESTIVE BREAKFAST SPECIAL: Form refrigerated cinnamon rolls in a triangular Christmas tree shape on a baking sheet. Bake; drizzle with confectioners sugar glaze; sprinkle with chopped candied cherries.
- RAINBOW POPCORN: Follow basic popcorn ball recipe. Divide popped corn into three lightly greased bowls. Prepare syrup. Divide into thirds; tint each a different color. Pour one color syrup over corn in each bowl, toss to mix. Spread on flat surface. When dry, break into pieces. Serve tinted corn pieces tossed together in large bowl.
- CHRISTMAS FEAST FOR THE BIRDS: Mold cakes of seed and melted suet in small containers. While mixture is soft insert a pipe cleaner to use as a hanger.
- CANDY CHILDREN CAN MAKE: Beat 1 egg white until foamy. Pour over 1 1/2 cups pitted, chopped dates in 8x8x2" pan. Combine 1/4 cup sugar, 1 teaspoon cinnamon and a dash of salt; sprinkle evenly over dates. Bake in moderate oven {350 degrees} 20 minutes. Cool in pan 5 minutes. Cut in squares. Remove from pan; cool completely. Makes 3 dozen squares.
- QUICK FAMILY OR COMPANY DESSERT: Fill a chocolate cookie-crumb pie shell with peppermint ice cream; drizzle with thick chocolate sauce-attractive and good.
- TIME SAVER: When you store frozen cookie dough; label package with baking time and temperature; no last minute look at the cookbook.
HOLIDAY FOOD BUYING GUIDE..
Here's a shopping guide you'll find handy in planning family dinners for 12 to 25 people. For hearty eaters, better increase the amounts slightly to allow for second helpings!
ROAST TURKEY:
Allow 1/2 to 3/4 pound ready to cook weight per serving. For 12 persons buy a 10 to 12 pound turkey {ready to cook weight}. For 25, get a 16 to 20 pound turkey.
HAM {UNCOOKED}:
Allow 1/2 to 3/4 pound per serving. For 12 people get 6 1/2 to 9 pound bone-in, or 4 1/2 to 5 pound boneless ham. For 25 persons, allow 12 to 18 pound bone-in, or 8 to 9 pound boneless.
STANDING RIB ROAST {BEEF}:
Allow 1/3 to 1/2 pound bone-in roast per serving. For 12, 6 pounds; 10 pounds {7 ribs} for 25.
MASHED POTATOES:
For 12, 3 to 4 pounds; you'll need 7 1/2 pounds for 25 people.
SWEET POTATOES OR YAMS {CANDIED}:
For 12, 4 pounds or 3 No. 2 cans. For 25, allow 9 to 10 pounds, or 6 No. 2 cans.PEAS: For 12, three 12 ounce packages, frozen or 3 No.303 cans. Get five 12 ounce packages, frozen or 6 No.3030 cans for 25.
PUMPKIN OR MINCEMEAT PIE:
For 12, two 9" pies. For 25, five 8" pies.
COFFEE:
For 12, 1/2 cup, for 25 one 2 ounce jar.
This is only suggestions; you can alter as needed!
ROAST TURKEY:
Allow 1/2 to 3/4 pound ready to cook weight per serving. For 12 persons buy a 10 to 12 pound turkey {ready to cook weight}. For 25, get a 16 to 20 pound turkey.
HAM {UNCOOKED}:
Allow 1/2 to 3/4 pound per serving. For 12 people get 6 1/2 to 9 pound bone-in, or 4 1/2 to 5 pound boneless ham. For 25 persons, allow 12 to 18 pound bone-in, or 8 to 9 pound boneless.
STANDING RIB ROAST {BEEF}:
Allow 1/3 to 1/2 pound bone-in roast per serving. For 12, 6 pounds; 10 pounds {7 ribs} for 25.
MASHED POTATOES:
For 12, 3 to 4 pounds; you'll need 7 1/2 pounds for 25 people.
SWEET POTATOES OR YAMS {CANDIED}:
For 12, 4 pounds or 3 No. 2 cans. For 25, allow 9 to 10 pounds, or 6 No. 2 cans.PEAS: For 12, three 12 ounce packages, frozen or 3 No.303 cans. Get five 12 ounce packages, frozen or 6 No.3030 cans for 25.
PUMPKIN OR MINCEMEAT PIE:
For 12, two 9" pies. For 25, five 8" pies.
COFFEE:
For 12, 1/2 cup, for 25 one 2 ounce jar.
This is only suggestions; you can alter as needed!
POTATO BREAKFAST CASSEROLE..
Preheat oven to 350 degrees
Ingredients:
1 pint sour cream
2 cups cheddar cheese, grated
1 {2 pound} package potatoes O'brien-thawed
2/3 cup green onions, chopped
1/2 cup celery, chopped
1/2 cup red bell peppers, chopped
1/2 cup green bell pepper, chopped
1 can cream of mushroom soup {or cream of chicken, if you prefer}
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 cups corn flakes {or potato chips}, crushed
Directions:
1. Saute onion, bell peppers and celery in butter until soft.
2. Mix alla ingredients except cornflakes and spread into an oiled baking dish.
3. Top with cornflakes.
4. Bake 40 minutes at 350 degrees.
Ingredients:
1 pint sour cream
2 cups cheddar cheese, grated
1 {2 pound} package potatoes O'brien-thawed
2/3 cup green onions, chopped
1/2 cup celery, chopped
1/2 cup red bell peppers, chopped
1/2 cup green bell pepper, chopped
1 can cream of mushroom soup {or cream of chicken, if you prefer}
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 cups corn flakes {or potato chips}, crushed
Directions:
1. Saute onion, bell peppers and celery in butter until soft.
2. Mix alla ingredients except cornflakes and spread into an oiled baking dish.
3. Top with cornflakes.
CROCKPOT BREAKFAST CASSEROLE..
Ingredients:
1 dozen eggs
1 cup milk
1 package {32 ounce} of frozen hash brown potatoes
1 pound of bacon-cooked, drained and cut into pieces
1 pound sausage, browned and drained
1/2 cup green onions-diced
1 green pepper-diced
3/4 pound cheddar cheese-shredded
1/4 teaspoon dry mustard
salt and pepper to taste
Directions:
1. Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
2. Add cheese.
3. Beat the eggs, milk and mustard, salt and pepper together.
4. Pour over the whole mixture.
5. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.
1 dozen eggs
1 cup milk
1 package {32 ounce} of frozen hash brown potatoes
1 pound of bacon-cooked, drained and cut into pieces
1 pound sausage, browned and drained
1/2 cup green onions-diced
1 green pepper-diced
3/4 pound cheddar cheese-shredded
1/4 teaspoon dry mustard
salt and pepper to taste
Directions:
1. Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
2. Add cheese.
3. Beat the eggs, milk and mustard, salt and pepper together.
4. Pour over the whole mixture.
MEXICAN BREAKFAST CASSEROLE..
Preheat oven 350 degrees
Ingredients:
8 large eggs
6 tablespoons milk
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 4 ounce an of green chiles-chopped
1/2 cup diced jalapeno peppers
2/3 cup extra-sharp cheddar-shredded
Sliced tomatoes for garnish {optional}
Preheat oven to 350 degrees
1. Put butter in 8" {inch} square pan. Set in 350 degree oven to melt.
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
3. Bake at 350 degrees for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture.
5.Bake, braking up mixture again several times, for 5 more minutes or until of desired doneness.
6. Serve with tomato sauce, ketchup or chili sauce, if used.
Garnish with sliced tomatoes.
Ingredients:
8 large eggs
6 tablespoons milk
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 4 ounce an of green chiles-chopped
1/2 cup diced jalapeno peppers
2/3 cup extra-sharp cheddar-shredded
Sliced tomatoes for garnish {optional}
1. Put butter in 8" {inch} square pan. Set in 350 degree oven to melt.
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
3. Bake at 350 degrees for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture.
5.Bake, braking up mixture again several times, for 5 more minutes or until of desired doneness.
6. Serve with tomato sauce, ketchup or chili sauce, if used.
Garnish with sliced tomatoes.
CANDIED SWEET POTATOES WITH PEACHES..
Preheat oven to 350 degrees
Makes: 8 servings
6 medium sweet potatoes {about 2 pounds}
1 16 ounce can peach slices {juice pack}
2/3 cup packed brown sugar
2 tablespoons margarine or butter
Dash ground cloves
1/2 cup chopped pecans or walnuts, toasted
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into 1/2"-inch thick slices. Cook in a large saucepan in lightly salted boiling water, about 10 minutes, or until just tender; drain and cool.
Drain peach slices, reserving juice. Combine peach slices and potatoes in a greased 3 quart rectangular baking dish.
Combine 3 tablespoons reserved peach juice, brown sugar, margarine or butter, and ground cloves in a small saucepan. Bring to boiling. Reduce heat and boil gently for 1 minute. Drizzle over potatoes and peaches
Bake uncovered in a 350 degree oven for 30 to 35 minutes or till potatoes and peaches are glazed, stirring twice.
Sprinkle pecans or walnuts over sweet potato mixture.
Makes 8 servings.
Makes: 8 servings
6 medium sweet potatoes {about 2 pounds}
1 16 ounce can peach slices {juice pack}
2/3 cup packed brown sugar
2 tablespoons margarine or butter
Dash ground cloves
1/2 cup chopped pecans or walnuts, toasted
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into 1/2"-inch thick slices. Cook in a large saucepan in lightly salted boiling water, about 10 minutes, or until just tender; drain and cool.
Drain peach slices, reserving juice. Combine peach slices and potatoes in a greased 3 quart rectangular baking dish.
Combine 3 tablespoons reserved peach juice, brown sugar, margarine or butter, and ground cloves in a small saucepan. Bring to boiling. Reduce heat and boil gently for 1 minute. Drizzle over potatoes and peaches
Bake uncovered in a 350 degree oven for 30 to 35 minutes or till potatoes and peaches are glazed, stirring twice.
Sprinkle pecans or walnuts over sweet potato mixture.
HUCKLEBERRY PIE..
Preheat oven to 425 degrees
Makes: 1 9-inch double crust pie
1 recipe pastry for a 9-inch double crust pie.
4 cups huckleberries
3/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar
Preheat oven to 425 degrees {220 degrees C}
1. Place huckleberries in pastry-lined pan.
2. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon zest and lemon juice over top. Dot with butter.
3. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake an additional 20 to 25 minutes, until crust is golden brown.
Cool, serve warm.
Makes: 1 9-inch double crust pie
1 recipe pastry for a 9-inch double crust pie.
4 cups huckleberries
3/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar
Preheat oven to 425 degrees {220 degrees C}
1. Place huckleberries in pastry-lined pan.
2. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon zest and lemon juice over top. Dot with butter.
3. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake an additional 20 to 25 minutes, until crust is golden brown.
BANANA CREAM CHEESE BREAD..
Preheat oven to 350 degrees
Makes: 2 loaves
Ingredients For the Bread:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
2 large eggs
1 & 1/2 cups mashed bananas {about 4 medium bananas}
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
For The Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans, toasted
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Grease and flour two 8"x 4" loaf pans
1. Combine flour, baking powder, baking soda, and salt. Set aside.
2. Using an electric mixer, beat together butter and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, 1 at a time, mixing just until blended.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans, and vanilla extract.
4. Divide batter evenly and spoon into prepared loaf pans.
5. To make the topping, combine all topping ingredients in a small bowl. Sprinkle evenly over batter in both loaf pans.
6. Bake 50 to 55 minutes, or until golden brown. Cool on wire rack, 10 minutes. Serve warm.
Makes: 2 loaves
Ingredients For the Bread:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
2 large eggs
1 & 1/2 cups mashed bananas {about 4 medium bananas}
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
For The Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans, toasted
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Grease and flour two 8"x 4" loaf pans
1. Combine flour, baking powder, baking soda, and salt. Set aside.
2. Using an electric mixer, beat together butter and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, 1 at a time, mixing just until blended.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans, and vanilla extract.
4. Divide batter evenly and spoon into prepared loaf pans.
5. To make the topping, combine all topping ingredients in a small bowl. Sprinkle evenly over batter in both loaf pans.
POPCORN WITH FRENCH HERB BUTTER..
2 tablespoons butter
1/4 teaspoon lemon juice
1/4 teaspoon crushed dried parsley flakes
1/4 teaspoon crushed dried chervil, basil or savory
1/2 teaspoon finely chopped chives
2 quarts popped popcorn
salt to taste
Melt butter over low heat.
Stir herbs and lemon juice into the melting butter.
Drizzle over popcorn.
Add salt to taste.
1/4 teaspoon lemon juice
1/4 teaspoon crushed dried parsley flakes
1/4 teaspoon crushed dried chervil, basil or savory
1/2 teaspoon finely chopped chives
2 quarts popped popcorn
salt to taste
Melt butter over low heat.
Stir herbs and lemon juice into the melting butter.
Drizzle over popcorn.
Add salt to taste.
STRAWBERRY NUT BREAD..
Preheat oven 350 degrees
Makes: 2 loaves
2 cups margarine
3 cups granulated sugar
2 teaspoons vanilla
1/2 teaspoon lemon extract
3 eggs
6 cups flour
2 teaspoons salt
2 teaspoons cream of tarter
1 teaspoon baking soda
2 cups strawberry preserves
1 cup sour cream
2 cups broken nuts
Cream margarine, sugar, vanilla and lemon thoroughly: add eggs, one at a time, beating well after each addition.
Sift dry ingredients together.
Combine preserves and sour cream, add to creamed mixture alternately with flour mixture. Stir in nuts.
Place in greased and floured loaf pan or aluminum juice cans.
Bake in preheated 350 degree oven for 50 to 55 minutes or until bread test done.
Cool for 10 minutes. Remove from pan; cool completely on wire rack.
Wrap in foil or gift paper; may be frozen.
Makes 2 loafs.
Makes: 2 loaves
2 cups margarine
3 cups granulated sugar
2 teaspoons vanilla
1/2 teaspoon lemon extract
3 eggs
6 cups flour
2 teaspoons salt
2 teaspoons cream of tarter
1 teaspoon baking soda
2 cups strawberry preserves
1 cup sour cream
2 cups broken nuts
Cream margarine, sugar, vanilla and lemon thoroughly: add eggs, one at a time, beating well after each addition.
Sift dry ingredients together.
Combine preserves and sour cream, add to creamed mixture alternately with flour mixture. Stir in nuts.
Place in greased and floured loaf pan or aluminum juice cans.
Bake in preheated 350 degree oven for 50 to 55 minutes or until bread test done.
Wrap in foil or gift paper; may be frozen.
Makes 2 loafs.
CINNAMON CHIP SCONES..
Preheat oven to 400 degrees.
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/16 teaspoon salt {pinch}
1/2 cup unsalted butter, at room temperature
1/2 cup 1% low-fat milk
1 egg
1 teaspoon vanilla
1 1/2 cups cinnamon baking chips
1. Preheat oven to 400 degrees.
2. Combine flour and the next seven ingredients {flour through salt}.
3. With a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
4. Combine milk, egg and vanilla. With a wooden spoon, mix into flour mixture. Stir in cinnamon chips.
5. Scoop out batter using a 1/4-cup measure and place onto a baking sheet lined with parchment paper. Bake 12 to 15 minutes, until light golden brown. Let cool before storing and serving.
Makes: 18
Nutritional Facts per serving:
239 calories, 11 grams fat, 26 milligrams cholesterol, 4 grams protein, 30 grams carbohydrates, 1 gram fiber, 161 milligrams sodium.
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/16 teaspoon salt {pinch}
1/2 cup unsalted butter, at room temperature
1/2 cup 1% low-fat milk
1 egg
1 teaspoon vanilla
1 1/2 cups cinnamon baking chips
1. Preheat oven to 400 degrees.
2. Combine flour and the next seven ingredients {flour through salt}.
4. Combine milk, egg and vanilla. With a wooden spoon, mix into flour mixture. Stir in cinnamon chips.
5. Scoop out batter using a 1/4-cup measure and place onto a baking sheet lined with parchment paper. Bake 12 to 15 minutes, until light golden brown. Let cool before storing and serving.
Makes: 18
Nutritional Facts per serving:
239 calories, 11 grams fat, 26 milligrams cholesterol, 4 grams protein, 30 grams carbohydrates, 1 gram fiber, 161 milligrams sodium.
Wednesday, November 21, 2012
BABY, IT'S COLD OUTSIDE..
There's nothing like a soothing cup of hot chocolate during the hectic holiday season. When you can grab a quiet moment, try one of these high-calcium twists on the classic chocolate drink. Whether they're based on tea, coffee or chocolate, infused with squash or malt, they're sure to warm!
Mayan Hot Chococlate:
Puree 2/3 cup mashed butternut squash and 1/2 cup 2% reduced-fat milk in a food processor. Place in a saucepan with 2 cups milk and 6 ounces chocolate morsels. Heat until chocolate melts. Serves 2.
Hot Malted Chocolate:
Combine 2 cups 2% reduced-fat milk, 1/2 cup chocolate morsels, 2 heaping tablespoons malted milk powder and 1 teaspoon vanilla. Cook over low heat until chocolate melts. Serves 2.
Hot Mocha:
Combine 1/2 cup strong brewed coffee, 1/2 cup 2% reduced-fat milk, 1 tablespoon sweetened cocoa mix, and 1 tablespoon Bailey's Irish Cream or coffee flavored liqueur. Microwave 1 to 2 minutes. Serves 1.
Hot Milk Punch:
Combine 1 ounce brandy, 1 ounce rum, 2 teaspoons honey, 1 1/2 cups reduced-fat milk and a pinch of nutmeg. Microwave 1 to 2 minutes. Serves 2.
Indian Chai Punch:
Heat 3 cups hot brewed tea, 2 cinnamon sticks, 4 whole cloves and 2 cardamom pods in a saucepan; let steep 30 minutes. Add 2 cups 2% reduced-fat milk and 3 tablespoons honey; reheat until hot.. Remove spices. Serves 3.
New studies show Vitamin D may help reduce risk of autoimmune diseases, certain cancers and diabetes. Milk is one of the few food sources of Vitamin D, one cup providing 25% of the daily recommendation.
Mayan Hot Chococlate:
Puree 2/3 cup mashed butternut squash and 1/2 cup 2% reduced-fat milk in a food processor. Place in a saucepan with 2 cups milk and 6 ounces chocolate morsels. Heat until chocolate melts. Serves 2.
Hot Malted Chocolate:
Combine 2 cups 2% reduced-fat milk, 1/2 cup chocolate morsels, 2 heaping tablespoons malted milk powder and 1 teaspoon vanilla. Cook over low heat until chocolate melts. Serves 2.
Hot Mocha:
Combine 1/2 cup strong brewed coffee, 1/2 cup 2% reduced-fat milk, 1 tablespoon sweetened cocoa mix, and 1 tablespoon Bailey's Irish Cream or coffee flavored liqueur. Microwave 1 to 2 minutes. Serves 1.
Hot Milk Punch:
Combine 1 ounce brandy, 1 ounce rum, 2 teaspoons honey, 1 1/2 cups reduced-fat milk and a pinch of nutmeg. Microwave 1 to 2 minutes. Serves 2.
Indian Chai Punch:
Heat 3 cups hot brewed tea, 2 cinnamon sticks, 4 whole cloves and 2 cardamom pods in a saucepan; let steep 30 minutes. Add 2 cups 2% reduced-fat milk and 3 tablespoons honey; reheat until hot.. Remove spices. Serves 3.
POMEGRANATE INJECTS FLAVOR, COLOR TO HOLIDAY MENU..
Americans' appetite for pomegranates is growing, as evidenced a five-fold increase in acreage devoted to growing them. Of all the holidays in this country, none may be rich with tradition as Thanksgiving. The turkey stars. Bit players include stuffing, potatoes and buckets of gravy. Everything is seasoned to to taste, influenced by the flavorings and stuffings and side dishes served by your parents, their parents and your great-grandparents. Yet there comes a time when even the most resilient traditions deserve a second look. Perhaps this year you invite someone to share your Thanksgiving meal, a young couple overwhelmed by a new baby, a member of the armed services from a nearby base, an elderly neighbor. Perhaps you take a second look at your menu. Not suggesting the turkey step aside. We are only saying it may be time to consider adding another player to your meal's ingredient mix: pomegranates. They're in season now through January, impart bright flavor wherever they appear and are lovely to look at. We also seem to have a growing appetite for them, eating the seeds {arils} in salads and side dishes as well as sipping the juice and flavoring everything from ice cream to gum with it. Total U.S. acreage grew from 4,737 acres in 1997 to 24,517 in 2007, according to the U.S. Department of Agriculture. Try welcoming pomegranates to your table with a glaze for the turkey or as the tart note in a wild rice side dish. Among other recipes from a tequila sunrise {with pomegranate syrup} and a Pomegranate Jel-Low? {Unflavored gelatin, fresh juice and crunchy arils.} Yum..
ROASTED TURKEY WITH POMEGRANATE-THYME GLAZE..
Prep Time: 30 minutes
Cook: 3 to 3 3/4 hours
Servings: 10 to 12, with leftovers
12 to 14 pound turkey, thawed, giblets, neck removed
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 small bunch thyme sprigs, plus 2 tablespoons chopped fresh thyme
1 onion, quartered
6 cloves garlic, thinly sliced
2 teaspoons olive oil
2 large shallots, finely chopped
3 cups pomegranate juice
1/2 cup sugar
1. Heat oven to 325 degrees. Season turkey cavity with 3 teaspoons salt and the pepper; fill with thyme sprigs and onion. Loosen skin from breast by pushing fingers gently between skin and meat. Combine 4 teaspoons chopped thyme and the garlic, mixing well. Rub mixture under loosened skin. Turn wing tips under; truss legs with kitchen string. Place turkey on rack in roasting pan. Roast turkey, about 2 1/2 hours; loosely cover with foil if skin browns too quickly.
2. Meanwhile, prepare glaze. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add remaining 2 teaspoons chopped thyme, shallots and remaining 1 teaspoon salt; saute 2 minutes, stirring frequently. Add juice and sugar; heat to a boil. Reduce heat; simmer until syrupy and reduced to about 1 cup, 15 minutes. Remove from heat. Set half of the glaze aside to serve with roasted bird.
3. Use remaining glaze to lightly baste turkey several times during the last half hour of roasting. Continue roasting turkey until an oven-safe or instant-read thermometer inserted deep in the thigh reads 165 degrees, another 30-40 minutes. Remove turkey from oven; let rest 15-20 minutes before carving. Serve with reserved glaze.
Nutrition Information per serving:
463 calories, 14 grams fat, 4 grams saturated fat, 257 milligrams cholesterol, 10 grams carbohydrates, 70 grams protein, 726 milligrams sodium, 0 grams fiber.
Cook: 3 to 3 3/4 hours
Servings: 10 to 12, with leftovers
12 to 14 pound turkey, thawed, giblets, neck removed
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 small bunch thyme sprigs, plus 2 tablespoons chopped fresh thyme
1 onion, quartered
6 cloves garlic, thinly sliced
2 teaspoons olive oil
2 large shallots, finely chopped
3 cups pomegranate juice
1/2 cup sugar
1. Heat oven to 325 degrees. Season turkey cavity with 3 teaspoons salt and the pepper; fill with thyme sprigs and onion. Loosen skin from breast by pushing fingers gently between skin and meat. Combine 4 teaspoons chopped thyme and the garlic, mixing well. Rub mixture under loosened skin. Turn wing tips under; truss legs with kitchen string. Place turkey on rack in roasting pan. Roast turkey, about 2 1/2 hours; loosely cover with foil if skin browns too quickly.
2. Meanwhile, prepare glaze. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add remaining 2 teaspoons chopped thyme, shallots and remaining 1 teaspoon salt; saute 2 minutes, stirring frequently. Add juice and sugar; heat to a boil. Reduce heat; simmer until syrupy and reduced to about 1 cup, 15 minutes. Remove from heat. Set half of the glaze aside to serve with roasted bird.
3. Use remaining glaze to lightly baste turkey several times during the last half hour of roasting. Continue roasting turkey until an oven-safe or instant-read thermometer inserted deep in the thigh reads 165 degrees, another 30-40 minutes. Remove turkey from oven; let rest 15-20 minutes before carving. Serve with reserved glaze.
Nutrition Information per serving:
463 calories, 14 grams fat, 4 grams saturated fat, 257 milligrams cholesterol, 10 grams carbohydrates, 70 grams protein, 726 milligrams sodium, 0 grams fiber.
WILD RICE WITH POMEGRANATE SEEDS, HAZELNUTS..
Prep Time: 20 minutes
Cook: 45 minutes
Servings: 6 to 8
1 1/2 cups wild rice, rinsed
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup thinly sliced green onions
1 tablespoon finely grated orange zest
3 tablespoons fresh orange juice
1 cup pomegranate seeds, about 1 medium pomegranate
1 cup lightly toasted hazelnuts, coarsely chopped
Fresh ground pepper
1. Put wild rice in a large saucepan; cover with water by 1-inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40-60 minutes. {Add a little more water during cooking if rice gets dry.} Test for tenderness. Pour rice into a strainer; drain well.
2. In the same saucepan, melt butter over medium heat. Add green onions; cook, stirring occasionally until softened, about 2 minutes. Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste.
Nutrition Information per serving {for 8 servings}:
257 calories, 12 grams fat, 2 grams saturated fat, 8 milligrams cholesterol, 33 grams carbohydrates, 7 grams protein, 296 milligrams sodium, 5 grams fiber.
Cook: 45 minutes
Servings: 6 to 8
1 1/2 cups wild rice, rinsed
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup thinly sliced green onions
1 tablespoon finely grated orange zest
3 tablespoons fresh orange juice
1 cup pomegranate seeds, about 1 medium pomegranate
1 cup lightly toasted hazelnuts, coarsely chopped
Fresh ground pepper
1. Put wild rice in a large saucepan; cover with water by 1-inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40-60 minutes. {Add a little more water during cooking if rice gets dry.} Test for tenderness. Pour rice into a strainer; drain well.
2. In the same saucepan, melt butter over medium heat. Add green onions; cook, stirring occasionally until softened, about 2 minutes. Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste.
Nutrition Information per serving {for 8 servings}:
257 calories, 12 grams fat, 2 grams saturated fat, 8 milligrams cholesterol, 33 grams carbohydrates, 7 grams protein, 296 milligrams sodium, 5 grams fiber.
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