Recipes of Thanks Giving

Ok.I have posted plenty of recipes but the have all been the Troll-house kind.

It's time for some real recipes.

I am posting my Cranberry Bourbon Relish recipe (not mine per se.. found it a long time ago and make it every year). And now I post it for all to enjoy.

I was hesitant to try this recipe at first, but believe me, it is incredible. The Bourbon and cranberry flavor is amazing.

Don't freak out while you're cooking it.. those cranberries will pop and turn mushy.. I promise.

So I invite all Kossacks to post ONE recipe.. their best Holiday/Thanksgiving one to share with the rest of us.. and maybe warm a trolls belly.

CRANBERRY BOURBON RELISH

2 c. bourbon
1/2 c. minced shallot
zest of 1 large orange
2 (12 oz.) bags fresh cranberries
2 c. sugar
1 t. fresh grated ginger
2 t. ground black pepper

Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer til it reduces to a syrupy glaze (about 10 minutes). Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook til cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate til needed.
(serves 8-10)

•  Well?

  What's your recipe?

  by librarianman on Sat Nov 17, 2007 at 10:11:26 PM PDT

  •  Grilled Wild King Salmon

    We're not eating meat for cholesterol reasons.

    The diet's been great for me, I got fairly large drops to ideal numbers. Not so for my wife. She dropped from moderately scary to almost passable but then nudged up again partway. So it's a combo of meds and diet for her.

    I will splurge though with some local mussels. I'd bet the ranch the pilgrims would have had them.

    by Gooserock on Sat Nov 17, 2007 at 10:52:54 PM PDT

•  I don't have it in front of me

  but the recipe I'm excited about is from this month's Saveur magazine.  

  You brine the turkey overnight in a mixture of kosher salt, ancho chile powder, apples, apple cider and a few other things I am not able to remember right now.

  You roast the bird breast-side down on top of slived onions, fresh basil and something else.

  Apparently, it comes out as the most divine turkey ever.

  I'm quite excited about it, despite the extra work!

  by BillyZoom on Sat Nov 17, 2007 at 10:19:22 PM PDT

  •  Wow

    I am brining my bird this year as well.

    I read that if you cook it at 275 for longer, rather than higher temperatures for shorter time, it will be a lot more juicy.

    by librarianman on Sat Nov 17, 2007 at 10:32:28 PM PDT

    •  I hadn't heard the tip about 275

      it makes sense.

      Do you remember how many hours per pound at 275?

      by BillyZoom on Sat Nov 17, 2007 at 10:38:55 PM PDT

      •  Actually

        Here is the data you need

        Cook for 20 minutes at 475 the drop it to 250
        10lbs=3 hrs 20 minutes
        and add 20 minutes per extra pound
        11 lbs=3 hrs 40 minutes

        When it's done let it "rest" outside of the oven for 20 minutes

        Don't forget to get an oven thermometer, most ovens don't operate at the temp the dial says.

        Get a meat thermometer as well and check the thigh and breast temps

        breast should be 170, thigh should be 180

        by librarianman on Sun Nov 18, 2007 at 04:23:12 PM PDT

    •  Slow Cooking Was Quite the Fad in the 70's

      We had a sanitary food supply then though. One of our European friends used to munch raw hamburger when he visited. Everybody knew the American food supply was safe, he said.

      My dad once cooked me a prime rib roast at 225 overnight or longer. It was pretty amazing to eat.

      We used to brine turkey and chicken often before we gave up meat for cholesterol reasons. We'll be cooking  at turkey this year for relatives though so we'll almost certainly brine, and we'll take a re-look at slow or slowish cooking.

      by Gooserock on Sat Nov 17, 2007 at 10:47:08 PM PDT

•  Mmmmmmmmmmmmmmmmmmmm

  My favorite that I tried last year was Chocolate Bourbon Pecan Pie. Hooooooly buckets was that good. I ended up making 2 and bringing to 2 separate events. It's from the website allrecipes.com. Read the reviews on the site to get a few pointers about modifying the recipe slightly to make it even better.

  Chocolate Bourbon Pecan Pie

  "Kentucky bourbon gives a kick to this southern classic."

  PREP TIME 30 Min
  COOK TIME 1 Hr
  READY IN 1 Hr 30 Min
       
  INGREDIENTS
  1 (9 inch) pie shell
  1 cup white sugar
  1 cup light corn syrup
  1/2 cup butter
  4 eggs, beaten
  1/4 cup bourbon
  1 teaspoon vanilla extract
  1/4 teaspoon salt
  6 ounces semisweet chocolate chips
  1 cup chopped pecans

  DIRECTIONS
  Preheat oven to 325 degrees F (165 degrees F).
  In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

  by jetskreemr on Sat Nov 17, 2007 at 10:24:51 PM PDT

  •  I read the recipe

    Excuse - time for insulin.

    by llbear on Sat Nov 17, 2007 at 10:28:48 PM PDT

•  I am so ready for Thanksgiving

  Thanksgiving 2007

  Spinach Salad
  Waldorf Salad
  Turkey with Sage, Sausage & Apple Dressing
  Turkey Gravy
  Cranberry-Orange Relish
  Mashed Potatoes
  Nantucket Corn Pudding
  Green Bean Casserole
  Fluffy Pecan Pumpkin Torte
  Apple Pie

  by llbear on Sat Nov 17, 2007 at 10:26:11 PM PDT

  •  I have the recipes for most

    and a shopping list

    All of this is for 4 people - do you think a 17 lb bird is enough?

    by llbear on Sat Nov 17, 2007 at 10:27:41 PM PDT

    •  Yes

      That should be plenty.

      by librarianman on Sat Nov 17, 2007 at 10:33:14 PM PDT

    •  Yes - 17 lb

      will be good for dinner and a few sandwiches over the weekend.  Actually, the sandwiches are my favorite part.

      Thank you for the recipes - can't wait to try the corn pudding.

      Yum, yum, yum - if you hear some scratching at the back door, it's just me with a fork in my hand. LOL

      Peace

      by Ninepatch on Sun Nov 18, 2007 at 12:41:22 AM PDT

  •  Fluffy Pecan Pumpkin Torte

    Oh, I'd love to get this recipe from you! Also, the Nantucket corn pudding sounds wonderful.

    by Ekaterin on Sat Nov 17, 2007 at 11:49:02 PM PDT

    •  OK

      Nantucket Corn Pudding Recipe
      2 large eggs
      1 C half-and-half (fat free is fine)
      3/4 t. salt
      1/8 t. ground white pepper
      Pinch of nutmeg
      4-1/2-5 C. frozen corn kernels, divided
      3/4 C. crushed oyster crackers
      3 T. unsalted butter, melted, divided
      2 - 3 oz. sharp Cheddar cheese, grated (1/4 - 1/3 C.)
      Paprika

      Preheat oven to 350°F. and grease a medium baking dish.

      In a large bowl, whisk together eggs, half-and-half, salt, white pepper and nutmeg. Mix in corn, 1/2 cup of crackers and 2 tablespoons melted butter. Spoon pudding into prepared baking dish and scatter cheese over it. Mix together remaining crackers and butter and sprinkle over the cheese. Dust with paprika.

      Bake the pudding for 45 to 50 minutes, until puffed and golden brown, with crusty edges, but a soft center. Serve hot

      Fluffy Pecan Pumpkin Torte

      This fluffy decadent torte is amazingly quick and easy to make. It is so light that it will be sure to please even those that don't normally like traditional pumpkin pie. Caramelized pecans can be used in place of the plain pecan halves for a more elegant presentation.

      3/4 C. graham cracker crumbs

      1/2 C. finely chopped pecans

      5 T. melted butter or margarine

      3 T. brown sugar

      1 30-oz. can pumpkin pie mix (not canned pumpkin puree)

      2 16-oz. containers whipped topping (thawed if frozen), one reserved

      1 t. ground cinnamon

      pinch ground ginger

      1/2 C. pecan halves

      In a small bowl, mix together the graham cracker crumbs, chopped pecans, butter or margarine, and brown sugar. Press the mixture into the bottom of an ungreased 9-inch springform pan.

      In a large bowl, mix the pumpkin pie mix, the contents of one container of whipped topping, cinnamon, and ginger until well incorporated. Spread the mixture over the prepared crust.
      Cover tightly and freeze for at least 3 hours, or up to 24 hours in advance. Before serving, thaw slightly in the refrigerator if frozen for more than 6 hours. Garnish with the pecan halves and serve with the remaining container of whipped topping.

      Makes 12 servings

      AllRecipes saves my sorry butt every year.

      But Razzeldazzel Thanksgiving is where these came from.

      by llbear on Sun Nov 18, 2007 at 12:14:12 AM PDT

      •  Thank you so much!

        Decadent indeed! I'm definitely using both of your recipes this week, for a nice change from the ordinary. A happy Thanksgiving to you and yours!

        by Ekaterin on Sun Nov 18, 2007 at 04:43:46 AM PDT

•  TIP

  If you have a lot of people, you are better off cooking two smaller birds rather than getting a honking big turkey (which is hopefully not still honking)

  by librarianman on Sat Nov 17, 2007 at 10:33:55 PM PDT

  •  I Hate Approaching Age 60 and Being Told a Stupid

    obvious trick I never thought of!

    Stupid brain! D'OH!!!

    by Gooserock on Sat Nov 17, 2007 at 10:54:01 PM PDT

  •  Oh, wow, no fair

    our turkeys in Ohio only gobble - I want a honking turkey!

    <<<<  ducks quickly>>>>>>>>>

    LOL

    by Ninepatch on Sun Nov 18, 2007 at 12:42:31 AM PDT

    •  Know where to get them quick ducks? n/t

      by manwithnoname on Sun Nov 18, 2007 at 06:01:16 AM PDT

•  This is an heirloom recipe

  Enjoy!

  GRANNY'S DARK ROLLS

  1/2 cup oatmeal
  1/2 cup whole wheat flour
  2 teaspoons salt
  1/4 cup shortening
  2 tablespoons molasses
  2 tablespoons honey
  1 cup boiling water
  2 packages active dry yeast
  1/2 cup warm water
  1 teaspoon honey
  1 egg
  2 1/2 to 3 1/2 cups all purpose flour

  Combine first 6 ingredients and pour boiling water over all.  Mix and let cool.  While cooling, dissolve yeast in warm water with honey.  Add egg to cooled batter, then mix in dissoved yeast.  Add flour until dough is just soft enough to knead.  Knead lightly.  Place dough in greased bowl; cover with damp cloth.  Let rise in warm place until doubled in bulk (about 1 hour).  Punch down dough and cut into 12 equal pieces.  Shape each piece into a ball and put into greased 9 inch square pan.  Let rise again about 45 minutes.  Bake in preheated 350 degree oven for 40 minutes. Brush tops with melted butter.

  by dharmafarmer on Sat Nov 17, 2007 at 10:53:07 PM PDT

  •  That sounds fantastic!

    The combination of molasses and honey is unusual.

    Ever tried it with butter instead of shortening? I never use that stuff.

    by Anne Hawley on Sun Nov 18, 2007 at 12:20:28 AM PDT

    •  They're wonderful !

      Melt in your mouth and slightly sweet.  I'm not a fan of shortening myself, but I've always figured it's such a small amount that I've gone with it.

      by dharmafarmer on Sun Nov 18, 2007 at 01:03:33 AM PDT

  •  Thank you!

    This is going to be added to the Thanksgiving day menu.

    by RuralLiberal on Sun Nov 18, 2007 at 08:37:46 AM PDT

    •  You're welcome!

      I hope you enjoy them and have a wonderful Thanksgiving.

      by dharmafarmer on Sun Nov 18, 2007 at 07:24:21 PM PDT

•  Martin Sheen's Favorite Cheesecake

  Martin Sheen's Favorite Pumpkin Cheesecake

  (Missing the Foodie President, Jeb Bartlett)

  For Crust
  9 whole graham crackers broken (about 4 ounces)
  1/4 cup sugar
  1 teaspoon ground cinnamon
  4 tablespoons butter, melted

  For Filling
  4 (8 ounce) packages cream cheese, at room temperature
  1 1/2 cups sugar
  3 large eggs
  1 (15 ounce) can pumpkin puree (not pie filling)
  1 cup heavy cream
  2 teaspoons pure vanilla extract
  1 teaspoon ground ginger
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground allspice
  1/4 teaspoon ground cloves

  1 hour 45 minutes 15 mins prep

  To make the Crust:
  Preheat the oven to 350°F.
  Wrap a couble layer of heavy-duty aluminum foil around the outside of a 10-inch sprinform pan. (The idea is to make it watertight). This is very important or you will have a soggy crust.
  Combine the graham crackers, sugar, and cinnamon in a food processor.
  Process until the graham crackers are very finely ground.
  Drizzle the melted butter over.
  Pulse until the crumbs begin to stick together.
  Press the crumbs over the bottom (not the sides) of the prepared pan.
  Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
  Transfer to a wire rack and cool while preparing the filling.

  To make the Filling:
  Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
  Beat the eggs one at a time.
  Add the pumpkin and the remaining ingredients.
  Beat just until mixed.
  Pour the filing into the prepared crust.
  Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.

  Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
  Transfer the cheesecake to a wire rack to cool.
  Cover and refrigerate the cake overnight.
  Use a knife to cut around the side of the pan to loosen the cheesecake.
  Release the pan sides, cut the cheesecake into wedges, and serve.

  by jillian on Sat Nov 17, 2007 at 11:50:15 PM PDT

•  Cranberry Cake

  This cake is now the #1 requested holiday dessert at my family's restaurant - my mom has been making it at home for years. It's a great alternative to pies, and can be served throughout the holidays. It's kind of an unusual cake - a dense, almost scone-like texture, topped with a deliciously sweet, warm buttery sauce instead of frosting. The contrast of the tart berries and the sweet buttery sauce is absolutely divine.

  Cake:

  1 cup sugar
  3 Tbsp butter
  1 cup milk
  2 cups flour
  2 tsp baking powder
  1/2 tsp salt
  2 cups fresh cranberries (rinsed and sorted)

  Cream together the butter and sugar. Combine flour, baking powder and salt in a separate bowl. Add half of the dry ingredients to the butter mixture and mix well; add the milk and mix well; then add the remaining dry ingredients and mix well. (The batter will be thick). Fold in cranberries. Pour batter into a 9"x11" pan (spread to edges of pan). Bake @ 350 for 40 minutes or until the top is golden brown. Let cake cool completely.

  Sauce:

  1/2 cup butter or margarine
  1 cup sugar
  1/2 cup evaporated milk (not sweet condensed)
  1 tsp vanilla

  Combine ingredients in medium saucepan and heat over low to medium heat until bubbly. Let cool to room temp and and pour sauce over individual slices just before serving.

  by kitchen table activist on Sun Nov 18, 2007 at 01:47:07 AM PDT

  •  Addendum to "sauce" recipe

    I said "let cool to room temp", but the sauce is intended to be warm and thickens when cooled. I should have said "let cool to won't-burn-your-mouth temp". ;)

    by kitchen table activist on Sun Nov 18, 2007 at 12:20:50 PM PDT

•  Stuffing and Pork pie recipes

  Poor Man Stuffing:
  1 pound hamburg
  1 loaf of stuffing bread
  1 onion
  2 tbs butter
  1 ½ cup water
  2 tsp poultry seasoning
  salt & pepper to taste

  sauté onion and butter, add hamburg; crumble bread stuffing
  put in casserole dish and heat in oven 350 degrees until hot

  Pork Pie:
  1 ½ lb of ground pork
  I chopped medium onion
  3-4 medium potatoes peeled and diced
  1 tbs butter/margarine

  sauté onions, add dice potatoes with ½ cup water-let boil until potatoes are soft (not mushy) Turn heat down and add all ground pork; salt and pepper to taste- add
  1 tsp all spice; 2 tsp cinnamon; 2 tsp nutmeg- stir and cook until pork is no longer pink- remove from stove and refrigerate over night.

  8-10 inch pie plate
  put pie crust on bottom and fill with pork mixture; top with pie crust

  Bake 375 degrees for 45 minutes or until pie crust is golden brown and mixture bubbling.

  This pork pie recipe has been handed down from my great grandfather who's family had a small French diner for years where the pork pie was the big draw.

  "Time is for careful people, not passionate ones"

  by roseeriter on Sun Nov 18, 2007 at 02:09:11 AM PDT

•  November Bon Appetit has some amazing recipes!

  I am doing a potluck style dinner at a friends' place and am bringing the stuffing, cranberry relish, a veggie dish and bread/rolls.

  So far the recipes I am going to try are:

  Cranberry & Blood Orange Relish
  4 blood oranges
  1 12-ounce bag fresh cranberries
  2/3 cup sugar
  Preparation
  Cut off all peel and white pith from 3 blood oranges. Using small sharp knife, cut between membranes to release segments into small bowl (see below). Set bowl with blood orange segments aside. Cut remaining unpeeled blood orange into 8 pieces and place in food processor. Add fresh cranberries and 2/3 cup sugar; using on/off turns, blend until mixture is finely chopped. Transfer relish to medium bowl; stir in blood orange segments. Cover and refrigerate relish overnight. DO AHEAD: Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving.

  and Balsamic Braised Cipolline Onions w/Pomegranate
  2 pounds cipolline onions or small boiling onions
  2 tablespoons extra-virgin olive oil
  Coarse kosher salt
  1 1/2 cups low-salt chicken broth
  1/4 cup dry red wine
  1/4 cup balsamic vinegar
  1 teaspoon golden brown sugar
  3 tablespoons crème fraîche or heavy whipping cream
  1/2 cup pomegranate seeds or dried cranberries (about 3 ounces)
  Preparation
  Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.

  Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

  Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.

  by ninkasi23 on Sun Nov 18, 2007 at 02:48:29 AM PDT

•  Fruitcake Recipe- Tried and True

  Ingredients:
  1 c. water, 1 c. sugar, 4 large eggs, 2 c. dried fruit, 1 tsp. baking soda, 1 c. brown sugar, lemon juice, nuts, 1 gallon whiskey

  Directions:
  Sample whiskey to check for quality
  Take a large bowl
  Check the whiskey again to be sure it's of the highest quality
  Pour one level cup and drink
  Repeat
  Turn on the electric mixer, beat 1 c. butter in a large fluffy bowl
  Add 1 tsp sugar and beat again
  Make sure the whiskey is still okay
  Cry another tup
  Turn off mixer
  Break 2 large eggs and add to the bowl and chuck in the cup of dried fruit
  Mix on the turner
  If the dried fruit gets stuck on the beaterers, pry it loose with a drewscriver
  Sample the whiskey to test for tonsisiticity
  Next, sift two cups of salt, or something, who cares?
  Check the whiskey
  Now sift the lemon juice and strain your nuts
  And one table. Spoon. Of sugar or something.
  Whatever you can find
  Grease the oven
  Turn the cake tin to 380 degrees
  Don't forget to beat off the turner
  Throw the bowl out the window
  Check the whiskey again
  Go to bed
  Who the heck likes fruitcake anyway?

  Bon Apetit Kossaks!

  by ms scarlett leadpipe on Sun Nov 18, 2007 at 05:52:05 AM PDT

•  Absurdly healthy cookie replacement:

  And don't laugh at the name!
   Dried fruit balls
   
  1 cup dried apricots
  1 cup dried prunes
  1 cup raisins
  1 cup coconut flakes (preferably unsweetened)
  1/2 cup confectioner's sugar
  2 tablespoons sherry or orange juice ( or rum or bourbon)
  ground nuts or coconut flakes or even cocoa for garnish
   In a chopping bowl or food processer,finely chop the apricots,dates,raisins, and coconut.Stir in the sugar and (whatever liquid you choose).
  This is a very sticky process, so it is good to have some extra sugar to keep your hands from turning into mittens.
  Roll the mixture into balls and then coat them with whatever you have chosen for 'garnish'.
  These things are very popular with people who have NFI what they are. WHAT? no FAT??
  heh
  (golden raisins work well for a sub for apricots)

  by shycat on Sun Nov 18, 2007 at 06:30:16 AM PDT

•  I haven't tried it yet

  but I think I'll be making this recipe for Thanksgiving...it came from a Mojo Friday Diary! :)

  Sagaponack Corn Pudding

  1/4 pound (1 stick) unsalted butter
  5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
  1 cup chopped yellow onion (1 onion)
  4 extra-large eggs
  1 cup milk
  1 cup half-and-half
  1/2 cup yellow cornmeal
  1 cup ricotta cheese
  3 tablespoons chopped fresh basil leaves
  1 tablespoon sugar
  1 tablespoon kosher salt
  3/4 teaspoon freshly ground black pepper
  3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

  Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

  Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

  Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

  Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

  by Pandoras Box on Sun Nov 18, 2007 at 07:21:00 AM PDT

  •  Very close to my recipe

    Mine has chopped green chiles in it.

    Jiffy corn bread mix has a great recipe also.  Easy Peasy.

    by kfred on Sun Nov 18, 2007 at 07:39:09 AM PDT