|
Planning -
Recipes - This Months Recipe
Theme
This Months Theme - "Thanksgiving Favorites"
This month we offer up some Thanksgiving recipes in what has
become an annual tradition around here. Here's the lineup.
Thanksgiving Morning Organic Pumpkin Muffins
Spiced Mixed Nuts
Cheese Puffs
Pumpkin Soup
Waldorf Salad
Carrots with Honey
and Thyme
Chipotle Mashed Potatoes
The Perfect Turkey
Baked Country Ham
Colonial Baked Whole
Pumpkin "Pie"
Sweet Potato Pudding
|
Thanksgiving Morning Organic Pumpkin Muffins
Start a new holiday tradition with
Thanksgiving Morning Organic Pumpkin Muffins:
Farmer's Market recommends using certified organic
ingredients whenever possible for best flavor and
nutrition.
2 1/2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
3 eggs
1 can Farmer's Market Organic Pumpkin
3/4 cup oil
1/2 cup raisins
1/2 cup walnuts |
 |
Cinnamon /Sugar Topping
2 tbsp sugar
1/4 tsp cinnamon
Preheat oven to 375 degrees F. Sift together flour, sugar,
baking soda, salt, cinnamon, allspice and cloves. In a
separate bowl, beat eggs until well combined. Add pumpkin
and stir to combine. Add oil gradually, stirring to mix
well. Add wet ingredients to dry ingredients and mix. Do not
over-mix. Add raisins and walnuts, stirring just to combine.
Fill 12 large muffin cups or 16 mini-muffin cups 3/4 full or
two mini-loaf pans and sprinkle lightly with cinnamon/sugar
topping to make tops hard and crunchy.
Bake for 30 minutes or until tops are firm.
To receive a free booklet of organic recipes, "The Farmer's
Market Collection: Above and Beyond," e-mail recipebooklet@farmersmarketfoods.com.
Type "recipe booklet" in the subject line and include your
name and address in the body of the message. Or mail a
letter or postcard with your name and address to: The
Farmer's Market Collection, Farmer's Market Foods, P.O. Box
817, Corvallis, OR 97339-0817.
Courtesy of ARAcontent
Spiced Mixed Nuts
This recipe isn't exactly low-fat due to the basic nature of
nuts in general, but you can't deny a fellow a little
pleasure during the holidays. Make a big batch of these and
keep them on hand throughout the season.
3 cups (750 ml) whole almonds, raw cashews, pecans, and raw
peanuts
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) chili powder or curry powder
1/4 tsp (1 ml) cayenne, or to taste
2 Tbs (30 ml) sugar
Salt to taste
Place the nuts in a mixing bowl. Heat the vegetable oil in a
small skillet and add the chili powder or curry powder and
cayenne and stir for about 15 seconds, until aromatic. Pour
this over the nuts, add the sugar and salt, and stir to
combine thoroughly. Transfer to a baking sheet and bake in a
preheated 300F (150C) oven for 20 to 30 minutes, stirring
occasionally, until the nuts are toasted. Serve warm or at
room temperature. Makes 3 cups (750 ml).
Cheese Puffs
Most Americans have had canapés similar to these. In fact,
they are so common that I doubt many people are able to
remember the first time they sampled them.
2 egg whites, beaten until stiff
1 cup (250 ml) shredded Cheddar, Swiss, or American cheese
1 tsp (5 ml) Worcestershire sauce
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) dry mustard
Cayenne pepper to taste
10 to 20 (depending on size) small rounds of bread, toasted
Combine the beaten egg whites, cheese, Worcestershire sauce,
paprika, mustard, and cayenne, folding gently so as not to
deflate the egg whites. Spread this mixture on the rounds of
toast. Place on a baking sheet and place under a preheated
broiler. Cook for 5 to 7 minutes, until the cheese mixture
is puffed and golden brown. Serves 6 to 8 as a canapé.
Pumpkin Soup
Fresh pumpkin is available year-round in many parts of the
world, but for most Americans it is strictly a seasonal
product. That's our loss, but you can substitute any winter
squash such as butternut, hubbard, or acorn squash if you
can't get pumpkin.
About 4 lbs (2 Kg) fresh pumpkin or winter squash, peeled,
seeded, and coarsely chopped
1 cup (250 ml) chicken stock
1 cup (250 ml) crème fraiche or heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Toasted croutons for garnish
Chopped fresh herbs such as chervil, parsley, or chives for
garnish
Steam the pumpkin until tender, about 20 minutes. Working in
batches, puree the pumpkin and chicken stock until smooth.
Transfer the mixture to a saucepan and stir in the crème
fraiche. Add the salt, pepper, and nutmeg and bring to a
boil over moderate heat. Serve garnished with croutons and
chopped herbs. Serves 4 to 6.
Waldorf Salad
This recipe was a favorite of my father, and it has been
served on special occasions in my parents' home for as long
as I can remember. The original was created in 1893 by Oscar
Tschirky at the Waldorf-Astoria Hotel in New York City. His
creation consisted only of apples, celery, and mayonnaise.
The nuts were added later and have since become considered a
standard ingredient.
1 cup (250 ml) diced red-skinned apples
1 cup (250 ml) diced celery
1/2 cup (125 ml) walnut or pecan meats
3/4 cup (180 ml) mayonnaise
Combine all ingredients and serve chilled. Serves 4 to 6.
Carrots with Honey
and Thyme
Here's a tasty and unusual dish that goes great with just
about everything.
4 Tbs (60 ml) butter
2 shallots, finely chopped
4-6 large carrots, peeled and shredded
3 Tbs (45 ml) honey
1/2 tsp (2 ml) dried thyme, crushed
Salt and freshly ground pepper to taste
Heat the butter in a skillet over moderate heat and saute
the shallots until tender but not brown, about 5 minutes.
Add the remaining ingredients, tossing to combine. Cover the
skillet and cook for 5 minutes, stirring once or twice.
Serves 4 to 6.
Chipotle Mashed Potatoes
Chipotle peppers are smoked jalapeño peppers and are
available canned in adobo sauce in the ethnic section of
most supermarkets. They can be very hot, so add them a
little at a time, tasting before adding more.
2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste
Combine the mashed potatoes, 4 tablespoons (60 ml) of the
butter, and cream in a mixing bowl and stir to combine. Melt
the remaining butter in a skillet and saute the onion,
pepper, and cumin until the onion is tender but not brown,
about 5 minutes. Stir the onion mixture into the potatoes.
Add the chipotle pepper, salt, and pepper, and taste to
adjust the seasoning. Spoon the mixture into a buttered
casserole and bake in a preheated 375F (190C) oven for 20
minutes. Serves 4 to 6.
The Perfect Turkey
Many challenges stand between the home cook and the perfect
turkey: the breast meat should be moist and tender without
being over cooked; the thigh meat should thoroughly cooked
to a temperature about 10 degrees higher than the breast
meat; and the skin should be crisp and well browned all
over. My three-step procedure requires more time and labor
than most other methods, but if you invest the extra effort
you will never be disappointed by a holiday turkey again.
Step 1 - Brining
Soaking the turkey in a salt and water mixture (brine)
before cooking adds moisture and seasoning to the meat - a
large turkey can absorb up to a pound of additional water
during the process. Use a large stockpot or a clean bucket
large enough to hold the turkey. If you don't have a
container large enough, consider using an insulated cooler
or an immaculately clean trash can lined with a plastic bag.
The turkey and brine should be kept at a temperature of
about 40F (4C). The best place to brine your turkey would be
in the refrigerator, but if there isn't room there, freeze
some water in several plastic sandwich bags and add them to
the container.
Note: If you buy a kosher turkey you can skip this step
since the koshering process includes brining.
For turkeys up to 15 pounds (7 Kg):
4 cups (1 L) kosher salt or 2 cups (500 ml) table salt
2 gallons (8 L) cold water
For turkeys over 15 pounds (7 Kg):
6 cups (1.5 L) kosher salt or 3 cups (750 ml) table salt
3 gallons (12 L) cold water
Dissolve the salt in the water in a large pot or bucket.
Place the turkey in a container large enough to hold it
along with the brine and pour the brine over it, making sure
the brine completely fills the cavities. If necessary, place
a plate with some weights on it on top of the turkey to keep
it submerged. Refrigerate for 4 to 6 hours for smaller
turkeys, or up to 12 hours for larger birds. Remove from the
brine (discard the brine) and rinse the turkey inside and
out. Dry thoroughly inside and out with paper towels.
Step 2 - Air-Drying
You have just spent several hours adding moisture to your
turkey, so why do you want to air-dry it now? Because the
brine has had the same effect on the skin as it has had on
the meat, and if you want a crispy, golden brown skin you
need to remove some of the moisture you have added to it.
Place the turkey on a wire rack and refrigerate uncovered
for at least 8 hours or up to 24 hours.
Step 3 - Cooking
I have here three popular methods of cooking your now
perfectly prepared turkey. Oven roasting is the most common
method, and has the added benefit of producing wonderful pan
drippings for making gravy. Hot smoking (my preferred method
of cooking turkey) requires an outdoor covered grill, and
deep frying can require a considerable investment in
equipment, but it is a method that is rapidly gaining in
popularity so I have included it here. Larger turkeys
require lower cooking temperatures to ensure the meat is
done without burning the skin, and I have included a
separate recipe for oven roasting larger turkeys to take
this into account. Regardless of the method you choose, be
sure your turkey is at room temperature before cooking it.
To Stuff or Not to Stuff
Regardless of the method of cooking you choose, I recommend
cooking your turkey without stuffing. Stuffing should be
cooked to at least 160F (71C) in order to be safe, and to
accomplish this requires that the breast meat be cooked
until it is dry and flavorless. If the perfect turkey is
your goal, cook the dressing separately.
The following is James Beard's method for roasting turkey,
and although it seems fussy, it is the only method I know of
for browning the skin on all sides and cooking the breast
and thighs to different internal temperatures.
Oven Roasted Turkey
For turkeys up to 15 pounds (7 Kg)
2 - 3 medium onions, coarsely chopped
2 - 3 medium carrots, coarsely chopped
2 - 3 stalks celery, coarsely chopped
3 - 4 sprigs fresh thyme
4 Tbs (60 ml) butter, melted
1 whole turkey, brined and air-dried
Toss one-third of the chopped vegetables and thyme with 1
tablespoon (15 ml) of the butter and place in the body
cavity of the turkey. Tie the legs together with a piece of
kitchen twine. Place the remaining vegetables and thyme in a
large roasting pan and add 1 cup (250 ml) water. Place a
V-rack in the pan. Brush the breast side of the turkey with
melted butter and place the turkey breast side down in the
V-rack. Baste the bottom of the turkey with the remaining
butter.
Roast uncovered in a preheated 400F (200C) for 45 minutes.
Remove from the oven and baste with the juices from the pan.
Using large wads of paper towels to protect your hands, turn
the turkey on its side and roast an additional 15 minutes.
Add more water to the pan if it becomes dry. Remove the
turkey, baste it, and turn it on its other side. Roast for
15 minutes, then remove the turkey from the oven one more
time, baste it, and place it breast side up on the V-rack.
Roast until the breast registers 165F (74C) and the thigh
registers 175 (80C) on an instant-read thermometer, 30 to 45
minutes. Remove the turkey from the oven and allow to rest
for at least 15 minutes before carving.
Oven Roasted Turkey
For turkeys over 15 pounds (7 Kg)
3 - 4 medium onions, coarsely chopped
3 - 4 medium carrots, coarsely chopped
3 - 4 stalks celery, coarsely chopped
4 - 6 sprigs fresh thyme
4 Tbs (60 ml) butter, melted
1 whole turkey, brined and air-dried
Toss one-third of the chopped vegetables and thyme with 1
tablespoon (15 ml) of the butter and place in the body
cavity of the turkey. Tie the legs together with a piece of
kitchen twine. Place the remaining vegetables and thyme in a
large roasting pan and add 1 cup (250 ml) water. Place a
V-rack in the pan. Brush the breast side of the turkey with
melted butter and place the turkey breast side down in the
V-rack. Baste the bottom of the turkey with the remaining
butter. Roast uncovered in a preheated 250F (120C) for 3
hours, basting every hour with the pan juices. Add more
water to the pan if it becomes dry. Remove from the oven
and, using large wads of paper towels to protect your hands,
turn the turkey breast side up on the V-rack. Roast 1 hour,
basting occasionally. Turn the oven temperature up to 400F
(200C) and roast until the breast registers 165F (74C) and
the thigh registers 175 (80C) on an instant-read
thermometer, about 1 hour. Remove the turkey from the oven
and allow to rest for at least 15 minutes before carving.
The following method is the one I have used for over 20
years. It produces a bird that is a rich, deep mahogany
color, and meat that is flavored almost to the bone.
The Chef's Own Smoked Turkey
1 turkey, brined and air-dried
2 Tbs (30 ml) vegetable oil
1 large onion, cut into quarters
2 oranges, cut into quarters
2 - 4 sprigs fresh herbs such as rosemary or thyme
Hickory chips soaked in water for smoking
Rub the turkey with the oil and place the onion, oranges,
and herbs in the body cavity. Cook in a covered charcoal
grill by the indirect method, with the hot coals pushed to
the sides of the grill (I use a well known spherical brand)
and with a drip pan directly under the turkey, adding a
handful of wood chips and additional charcoal every 45 to 60
minutes. Cook to an internal temperature of 175F (80C) in
the thickest part of the thigh, from 2 1/2 to 4 hours,
depending on the temperature in the grill and the size of
the turkey. (I prefer to cook at a lower temperature, about
300F (150C), giving the bird more time to absorb the smoke.)
The turkey should be a rich, dark mahogany color when done.
Remove from the grill and allow to rest uncovered for at
least 15 minutes before carving.
Deep-frying turkeys is a Cajun tradition that has been
gaining in popularity in recent years. You will need a
10-gallon (40 L) pot, a propane burner, and a tripod for the
pot. The only practical place to do this is outdoors, and
once the flame is ignited it should never be left
unattended. Please be sure that no children or pets are
allowed near the pot at any time.
Deep-Fried Turkey
5 gal (20 L) peanut oil
1 turkey (up to 15 lbs, 7 Kg), brined and air-dried
Heat the oil in a 10-gallon (40 L) pot over a propane burner
until it reaches 375F (190C). Carefully lower the turkey
into the oil (this is a two-person job) and slowly raise and
lower the turkey in the oil a few times until it sinks to
the bottom of the pot. Adjust the flame to maintain the oil
at 325F (160C) and cook for 4 minutes per pound - a 15-pound
(7 Kg) turkey should cook in 1 hour. Carefully lift from the
oil and drain on several layers of paper towels or brown
paper bags. Allow to rest uncovered for at least 15 minutes
before carving.
In the United States, hams that are heavily salted and
air-cured are known variously as country, Virginia,
Kentucky, or Tennessee hams, and Smithfield is probably the
best known brand. The procedure for cooking them is time
consuming but not laborious, and the result may be the best
ham you have ever tasted.
Baked Country Ham
1 country ham, 12 - 15 lbs (5 - 7 Kg)
2 cups (500 ml) each coarsely chopped onions, carrots, and
celery
2 Tbs (30 ml) whole black peppercorns
2 Tbs (30 ml) cider vinegar
1 Tbs (15 ml) allspice berries
4 cloves
1 cup (250 ml) orange marmalade
2 Tbs (30 ml) Dijon-style mustard
Scrub the ham with a brush under running water and then soak
it in enough cold water to cover for 24 hours. Hint: If the
ham is too big to fit in your biggest pot, saw off the shank
and reserve it for future use. Drain the ham and place in a
large pot with the chopped vegetables, peppercorns, vinegar,
allspice, and cloves. Add enough water to cover the ham and
bring to a boil over high heat. Lower the heat and simmer
covered for 2 hours. Remove from the heat and allow the ham
to cool in the cooking liquid for 2 to 4 hours. Drain the
ham and discard the liquid and seasonings. Remove and
discard the skin of the ham, and score the fatty layer in a
diamond pattern. Place in a large roasting pan. Combine the
marmalade and mustard in a small saucepan and heat just
enough to thin the preserves, mixing well. Spoon the
marmalade mixture over the ham and bake in a preheated 400F
(200C) oven for about 30 minutes, until the outer layer is
crisp and brown. Remove from the oven and allow to rest for
30 minutes before serving with an assortment of mustards.
Serves 15 to 20.
Colonial Baked Whole
Pumpkin "Pie"
 |
What would the holidays be without pumpkin
pie? It's an American tradition and it may be hard
to imagine how one could improve on such a classic
dessert.
|
According to my research staff *, today's recipe (or one
like it, actually) was a favorite of George Washington. It
was called a pie in George's day, and may have been the
ancestor of the classic pumpkin pie of today. Give it a try,
and keep it in your repertoire as an alternative to the more
traditional version that we are all familiar with.
*In my never-ending effort to give credit where credit is
due, my tireless staff of researchers consists of: me. This
recipe is adapted from Jeff Smith's "The Frugal Gourmet
Cooks American."
A 4 to 6 lb (2 to 3 kg) pumpkin
6 eggs
2 cups (500 ml) whipping cream
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) molasses
1/2 tsp (2 ml) freshly grated nutmeg
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/4 tsp (1 ml) powdered ginger
2 Tbs (30 ml) butter
Remove the top of the pumpkin and scrape out the seeds and
membranes as though you were making a jack-o'lantern. Mix
the remaining ingredients together except the butter and
pour into the pumpkin. Top with the butter, put the lid of
the pumpkin in place, and place in a large baking dish. Bake
at 350F (180C) for 1 to 1 1/2 hours, until the mixture has
set. Serve from the pumpkin at the table, scraping a little
of the pumpkin flesh to accompany each serving. Serves 6 to
8.
Sweet Potato Pudding
It's hard to picture a meal in the South without sweet
potatoes in one form or another, and this is true in the
low-country of the Carolinas and Georgia as well. This time
the sweet tuber does duty as dessert.
4 cups (1 L) grated peeled sweet potato
2 cups (500 ml) molasses (treacle) or dark corn syrup
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped citron
1/2 cup (125 ml) orange juice
1/2 cup (125 ml) water
1/4 cup (60 ml) raisins
Grated rind of 1 orange
Grated rind of 1 lemon
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
Combine all ingredients and pour into a greased baking dish.
Bake in a preheated 350F (180C) oven for 45 minutes, until
golden brown on top. Serve warm. Serves 6 to 8.
Reproduced by permission of Worldwide Recipes.
Worldwide Recipes, the world's largest daily recipe service,
delivers a free recipe by email every day - a complete
gourmet menu every week. Subscribe by sending a blank email
to Subscribe@wwrecipes.com or by visiting http://www.wwrecipes.com.
It's easy, and it's FREE!
Top
|
|
