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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). It is a favorite around these parts and I get people asking me for it every year.

And now I post it for all to enjoy.

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.

Here's mine!

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)

Notes: 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.

Originally posted to librarianman on Mon Nov 23, 2009 at 01:00 PM PST.

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Comment Preferences

  •  I Consider Myself Something Of A "Foodie" (9+ / 0-)

    I can be a little "elitist" about what I eat and cook. I mean nothing out of a can. Nothing frozen. But the below three dishes (really the first two) are things I can recall eating every Thanksgiving for like 35 years.

    And although they're out of cans and use frozen ingredients, could cause a heart attack, they are so stupid simple to fix and flat out wonderful. Whenever I take one of these dishes to an "event" they are always fan favorites.

    Kansas Corn Scallop

    Yield: Unknown

    Ingredients:

    • 1 can whole corn
    • 1 can cream corn
    • 1/4 cup butter
    • 2 eggs
    • 1 can evaporated milk (small)
    • 4 tablespoon minced onion
    • 2 cups crackers
    • 8 oz. Swiss cheese
    • Salt & pepper to taste

    Instructions:

    Drain corn, beat eggs, stir in corn and 1/2 cup of the liquid. Add everything else. Fold in cheese and crackers. Bake at 325 for one hour.

    Hash Brown Casserole

    Yield: Unknown

    Ingredients:

    • 1 bag of frozen hash browns
    • 8 oz. of sour cream
    • 8 oz of Cheddar cheese
    • 1 can of cream of chicken soup
    • Minced onions
    • 1/2 cup of butter (soft)

    Instructions:

    Mix everything together and bake for one hour at 350.

    Basic Noodles

    Yield: Unknown

    Ingredients:

    • 1 beaten egg
    • 1/2 teaspoon salt
    • 2 tablespoons milk
    • 1 cup flour

    Instructions:

    Combine egg, salt and milk. Mix in flour. Roll until they are thin on a floured surface. Let stand 20 minutes. Cut. Let dry 2 hours.

    "In a time of universal deceit, telling the truth is a revolutionary act." - George Orwell

    by webranding on Mon Nov 23, 2009 at 01:07:44 PM PST

  •  Tradition (10+ / 0-)

    one fresh Crab, purchased from fishermen at Pillar Point Harbor
    1 loaf fresh bread
    melted artisan butter (T-day indulgence).

    You know what to do.

    Serve with good beer and football.

    Is it not written "There's a lot goes on we don't get told."? (Lu Tze)

    by MakeChessNotWar on Mon Nov 23, 2009 at 01:11:16 PM PST

  •  Renee's Relish (5+ / 0-)

    This is my MIL's simple go-with.

    Ingrediants:

    One large can of your fave cranberry jelly.
    One small can of unsweetened crushed pinapple.

    Open cans. Drain pineapple if you like. Dump both cans into a mixing bowl and  mash together with a fork. Mash for as little or as long as you like.

    Turn into pretty serving dish, add spoon. Tadaaaah!

    Life, liberty and the pursuit of empty milkjugs.

    by SeedFreak on Mon Nov 23, 2009 at 01:18:01 PM PST

  •  Sweet Potato Biscuits (9+ / 0-)

       * 1 1/4 cups all-purpose flour
       * 2 heaping tablespoons sugar
       * 4 even teaspoons baking powder
       * 1/2 teaspoon salt (optional)
       * 1 cup mashed cooked sweet potatoes (canned yams or sweet potatoes may substitute - If you use presweetened canned, reduce sugar added to recipe)
       * 1/4 cup (or 1/2 stick) softened butter (margarine may be substituted but butter is better)
       * 2 to 4 tablespoons milk (whole or 2 percent is best) (adjust based on the moisture of the potatoes) (if you use sweet condensed milk, reduce sugar in recipe) Note: Splenda works well as a sugar substitute.

    Directions:

    Preheat the oven to 325 to 350 degrees F.
    If elevation is an issue, follow your normal rules for your elevation.

    Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and melted butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk as needed for good consistency to mixture. Turn the dough out onto a floured board and toss lightly until the exterior of the dough is smooth(er). Roll the dough out to 1/2-inch thick and cut with a biscuit cutter or just spoon drop 50 cent sized circles onto a greased pan (a non oil spray works well also). Brush the tops lightly with melted butter. Bake for about 15 to 20 minutes. (Stay with your oven and monitor) Remove the biscuits when the tops are a light brown.

    Smaller batches are best since the dough is best worked in small amounts and more easily managed.

    -6.38, -6.21: Lamented and assured to the lights and towns below, Faster than the speed of sound, Faster than we thought we'd go, Beneath the sound of hope...

    by Vayle on Mon Nov 23, 2009 at 01:22:35 PM PST

  •  Here's an Epicurious link (2+ / 0-)
    Recommended by:
    Lisa Lockwood, BachFan

    for a great alternative use for leftover turkey:

    Turkey Chilaquiles

    My only other recipe -
    Champagne:  chill, open, pour, and drink while watching the football game on TV.

    "And God separated the light from the dark, and did two loads of laundry"

    by Fiddlegirl on Mon Nov 23, 2009 at 01:25:32 PM PST

  •  To serve kossacks. n/t (6+ / 0-)

    Oh, there you are, Perry. -Phineas -SLB-

    by boran2 on Mon Nov 23, 2009 at 01:26:50 PM PST

  •  So sad. (4+ / 0-)
    Recommended by:
    webranding, Debbie in ME, lineatus, Larin

    This year I'll be unable to either spend the day at the track, sucking bloodies and oysters, or grilling my traditional Thanksgiving salmon.  So somebody else do it.

    fresh grated ginger root
    2 tblsp. maple syrup
    dash fish sauce
    1 tblsp. sesame oil
    2 tblsp. light cooking oil
    bit of water

    Combine ingredients and marinate 1 huge ass salmon filet in 'em for about an hour.  Grill on a soaked cedar plank over medium hot coals, about 8 minutes for each 1/2 inch of thickness of the fish.

    Try it.  You'll like it.

    To try the other tradition, go here.

    This fuck is so bad, other fucks won't cluster with it! Yes, I write songs...

    by Crashing Vor on Mon Nov 23, 2009 at 01:29:18 PM PST

  •  Final meal dessert (2+ / 0-)
    Recommended by:
    Lisa Lockwood, Debbie in ME

    Chocolate Pecan Pie

    There is nothing better in the world.

    "If all else fails... immortality can always be assured by spectacular error."

    by mydailydrunk on Mon Nov 23, 2009 at 01:36:46 PM PST

  •  The absolute best stuffing recipe (3+ / 0-)

    My aunt and I cobbled this together over the years, and it's a required part of the Thanksgiving feast now. I can guarantee you will love it!
    ~~~~~~~~~~~
    Absolutely the best Thanksgiving Dressing ever!

    This is all somewhat proportional, and to taste, but the basics of the recipe are as follows:
    May be done the day ahead:
    1 small loaf French or other white artisanal bread, shredded into small bite size pieces, spread in a single layer on a large cookie sheet and dried in low oven until absolutely crunchy, but not at all browned.
    1 loaf whole wheat artisanal bread, also shredded and dried as above (say a 225 oven for 2-3 hours)

    (You can also use a box of seasoned high quality stuffing mix, like Pepperidge Farms, if desired)

    1 cube unsalted butter, melted in large frying or saute pan
    5-6 celery stalks, diced
    1 onion, diced
    1 8 oz package crimini or button mushrooms, sliced if large, quartered if small
    1 8-10 oz package breakfast sausage, cut into small bite sized pieces (we use home made, so whatever substitute works for you)
    1/2 cup cooked wild rice
    1/4 cup toasted pine nuts (pepitas may be substituted of you're worried about pine nut syndrome!... google it)
    2 small tart apples, diced ( I use one Granny Smith and one MacIntosh)
    1-2 cups turkey or chicken broth
    1-2 teaspoons dry sage
    1-2 teaspoons dry thyme
    salt and pepper to taste

    Heat broth until steaming, then shut off heat and let rest.
    In large saute' pan, sweat the onion and celery in the entire cube of melted butter until softened, about 7-8 minutes. Pour butter and softened vegetables into a large stainless or glass bowl, set aside.
    Brown sausage pieces until cooked through in same pan. When done, spoon into the bowl of reserved veggies, keeping some fat in saute pan.
    Brown mushrooms in sausage fat until they are golden, then add them to the of set aside veggies.
    Toast pine nuts or pepitas in a clean pan until they are fragrant, stirring and tossing frequently to avoid browning, about 5-6 minutes.

    In large bowl, toss the two loaves of shredded and dried bread with the sage and thyme. Add the sauteed vegetables, mushrooms, sausage,  wild rice, pine nuts (or pepitas) and apples, tossing lightly to combine thoroughly. Add small amounts of warm broth by the 1/2 cupful to the bread mixture to moisten, mixing gently just until you've got a light fluffy texture without making the mixture too wet.
    Taste, and add salt and pepper as needed.

    Put all into large, buttered 13 x 9 baking dish or lasagna pan. Cover with foil, and bake for 30-40 minutes at 425 degrees.
    Serve with Turkey gravy, prepare for ecstasy and rave reviews~

  •  Plain Chicken Dressing (1+ / 0-)
    Recommended by:
    Debbie in ME

    This goes well with turkey, and baked chicken etc.

    2 cans of chicken noodle soup.
    1 sleeve of saltine crackers
    1 loaf of bread.
    1 cup of water
    3 Bouillon Cubes or loose spoon measured equivalent

    No salt needed. The soup and crackers have enough salt already. If you need a lower salt content, get salt reduced soup and use salt free crackers.

    (add more water if needed for consistency)
    Consistency of final mix should be thick.
    Note: You may substitute chicken broth for the water and eliminate the Bouillon and some of the sodium it adds. A fresh loaf of bread is softer and requires less water than an older loaf you may want to use up.

    Directions: Preheat oven to 325 degrees.

    In a large mixing bowl crush the crackers and tear up a loaf of bread into the bowl. Crush the Bouillon cubes or simply add the loose bouillon unless you are substituting chicken broth for the water.

    You can add the cans of soup as they are or blend them to a smooth texture before adding to the mixture of crackers and bread.

    All the moisture to penetrate the crackers and bread for a few minutes and then stir the contents together. The longer you stir, the smoother the consistency. I recommend a rougher lumpier consistency but a shorter thorough stirring of course.

    Grease and 8x8 or 9x9 pan and fill the pan.

    Cook for 35 to 50 minutes. a light subtle browning is best. Allow 15 minutes or more to cool/set before serving.

    This side goes great with turkey and gravy. The chicken flavor compliments the meal. This is an excellent add to any meal with a poultry (sp. chicken or turkey) based gravy.

    -6.38, -6.21: Lamented and assured to the lights and towns below, Faster than the speed of sound, Faster than we thought we'd go, Beneath the sound of hope...

    by Vayle on Mon Nov 23, 2009 at 01:40:18 PM PST

  •  When you stuff your bird (1+ / 0-)
    Recommended by:
    mamamedusa

    bread stuffing needs onions and celery(including leaves) sweated in butter, LOTs of FRESH savoury, and a little dried sage and cracked pepper. Little or no garlic.

    Where the brook puts out of the roots of the old tree and flows to the meadow

    by peterborocanuck on Mon Nov 23, 2009 at 01:48:54 PM PST

  •  That looks great... (1+ / 0-)
    Recommended by:
    mamamedusa

    I was going to throw together my old-hat cranberry sauce but I might give that one a try. Thanks.

  •  Snack time! (2+ / 0-)
    Recommended by:
    webranding, Debbie in ME

    Crack Nuts:
    3 cups pecans
    3 Tbs butter
    3 Tbs finely chopped fresh rosemary
    1 tsp salt
    1/4 - 1/2 tsp cayenne (start with less and add if desired)

    Preheat oven to 325

    Melt butter then remove from heat.  Stir in rosemary, salt and cayenne.

    Pour butter mixture over pecans in a big bowl and toss until evenly coated.

    Spread pecans in a single layer on baking sheet(s) and bake at 325 until they brown slightly (usually 10-15 minutes.

    (Perfect with tawny port.)

    Friends named these because of the addictive quality.

    They only call it Class War when we fight back.

    by lineatus on Mon Nov 23, 2009 at 02:05:17 PM PST

  •  potato lefse (1+ / 0-)
    Recommended by:
    Debbie in ME

    3 large baking potatoes
    2 T butter
    1/4 cup (1/2 dl) heavy cream
    1/2 tsp. sugar
    1 tsp. salt
    1 cup (2 1/2 dl) flour, or more
    Photo from Ekte Norsk Mat--Authentic Norwegian Cooking by Astrid Karlsen Scott

    Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not overbake.

    potato lefse

  •  Family Favorite (2+ / 0-)
    Recommended by:
    GreenDog, Vayle

    My great-grandmother's recipe          
          Thanksgiving pie    

    Grammy Austin's Custard Pie

       4 eggs
       3/4 cup sugar
       1 tsp. vanilla
       1/2 tsp. salt
       3 cups milk
       nutmeg

       Beat eggs slightly.
       Add sugar, salt, milk, and vanilla.

       pour into unbaked pie shell (I use a deep dish stoneware pie pan).  Sprinkle with nutmeg.

       Bake at 450 for 30-40 minutes, until knife comes out clean.

    •  Pate Sucree (1+ / 0-)
      Recommended by:
      Debbie in ME

      For one tart or pie shell

      1 and 1/4 cup flour
      1 stick butter, cut into small pieces
      one egg yolk
      2 Tbl cold water
      dash salt
      2 tsp of sugar

      IN a food processor, pulse the flour, sugar salt and butter until mixture is like fine cornmeal.  Add the yolk and the water. Mix will not come together, but will will be very crumbly.

      Dump out on wax paper, form into a disc, wrap and place in a ziplock bag.  Chill.  Use within 4 days or freeze.  

      To roll it out, leave it out for about 10 minutes.  

  •  Whew. Thanks for reminding me to get my turkey (0+ / 0-)

    out of the freezer!

  •  luvsathoroughbred's Thanksgiving Apple Pie (1+ / 0-)
    Recommended by:
    Larin

    Note  Make pie crusts the day before, refrigerate overnight and allow them to come to room temperature before rolling out.

    **Also Note**  This recipe is not for the faint-of-heart-or-watching-our-weight-or-cholesterol (which explains why I only make it twice a year)

    Crust
    2 Cups all purpose flour
    1 cup ice water
    1/3 - 1/2 cup genuine lard (Yes, lard.  Get over it)
    3/4 cup butter, cold
    1 tsp salt

    Add salt to flour mix and cut in shortenings (use 1/2 cup of butter, reserving final 1/4 cup), until small pea-sized granules form.  Add ice water, tsp by tsp to form two firm, round pre-crusts.  Wrap in plastic wrap, refrigerate.  

    Filling
    3 pounds of Granny Smith Apples, pealed, cored and thinly sliced.  Keep them in ice water until needed.
    1 cup baker's sugar
    1/4 tsp Ground Mace
    1 tbs (or to taste) Chinese Five Spice Powder

    Drain apples and pat dry.  Combine apples with spices, allow to sit at room temperature for 15 - 20 minutes.

    Preheat oven to 350 degrees

    Roll out pastry dough to fit 9" pie plates.  (The less flour you can use to roll out the dough, the flakier your crust will be!)

    Pierce bottom crust and bake for 10 minutes.

    Add filling and dot with remaining 1/4 cup of butter.  Place top crust and trim to fit.  

    Bake at 350. for 1 hour, or until crust is golden.

    Allow to sit a room temperature for 20 minutes before serving.  

    You can serve with either French Vanilla ice cream, or my personal favorite, Extra Sharp Cheddar Cheese.

    Enjoy!  

    Our promises are made in proportion to our hopes, but kept in proportion to our fears.-LaRouchefoucauld

    by luvsathoroughbred on Mon Nov 23, 2009 at 02:29:28 PM PST

  •  We found a great stuffing recipe (0+ / 0-)

    a few years ago on the Butterball website and have made it every year ever since. It has apple cider and toasted pecans along with celery and onions. The recipe calls for making it outside the bird, but then it's not "stuffing" so we usually stuff the turkey and have some left over that we bake separately. It is savory and just a little bit sweet, and we find that it works with either regular or cornbread stuffing crumbs.

    no-stick cooking spray
    3 tablespoons vegetable oil
    2 cups chopped celery
    1 cup chopped onion
    2 cups chopped pecans, toasted
    2 teaspoons ground sage
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1 bag (16 ounces) cornbread stuffing crumbs
    2 1/2 cups apple cider or apple juice
    6 tablespoons butter, melted

    Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.

    Heat oil in large skillet on medium-high heat. Add celery and onion. Cook and stir 7 minutes, or until vegetables are tender.

    Remove from heat. Stir in pecans, sage, salt and pepper.

    Place stuffing crumbs in large bowl. Add vegetable mixture; mix lightly.

    Stir in apple cider and butter until well blended.

    Spoon into prepared baking dish. Bake 45 minutes, or until hot.

    I am a patriot, unlike the idiots who think their state has a right to secede.

    by DreamyAJ on Mon Nov 23, 2009 at 02:58:01 PM PST

  •  HEARTY STUFFING (1+ / 0-)
    Recommended by:
    Larin

    Bread Stuffing with Mushrooms and Bacon
    Serves 12
    Ingredients
    • 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
    • 3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
    • 3 cups chopped leeks (white and pale green parts only; about 2 medium)
    • 3 cups chopped celery
    • 1 pound mushrooms, sliced
    • 1 1/2 tablespoons dried sage leaves
    • 2 teaspoons dried thyme
    • 1 teaspoon salt
    • 3/4 teaspoon ground black pepper
    • 2 1/2 cups (or more) canned low-salt chicken broth
    • 2 large eggs
    • 1 1/2 teaspoons baking powder

    Preparation
    Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
    Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
    Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

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