Weekly Cooking Thread: THANKSGIVING EDITION cont'd.

[Jamestown1630]

The first dish I recall making when I began helping with the family Thanksgiving dinner, was my Aunt's recipe for Sweet Potato Souffle. If you don't like marshmallows (V K Lee, I'm talking to you!) they can be left out; but I think it would be tragic to leave out the raisins :-)

I usually cheat on this: I don't whip the whites separately and fold them in - too much work for Thanksgiving, and it's wonderful even if you just throw it all together and mix it up. I also make the sweet potatoes the night before and refrigerate them, so that part is done ahead.

Sweet Potato Souffle (or not Souffle)

Prepare 2 cups of mashed sweet potatoes: Boil potatoes in their skins until done; remove skins and mash.

Preheat oven to 350.

Scald: 1 C. milk

Add: one-half C. sugar, 1 tsp. salt, 3 T. butter, 1 tsp. nutmeg, and the potatoes. Beat until fluffy.

Separate 2 eggs. Beat yolks and add to the potato mixture. Add: one-half C. raisins, and stir in well.

Beat the 2 egg whites until stiff, and fold into the first mixture. Pour into greased baking dish (I use a large Pyrex deep-dish pie plate).

Bake at 350 for 50 to 60 minutes, or until knife comes out clean. When done, top with a circle of marshmallows around the edge of the plate, and brown briefly under broiler.

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I've never had much luck with 'crockpot' cooking, but I keep trying. Last week we made this recipe that I've seen several versions of on the Internet:

Teriyaki Chicken

1 lg bag of Carrots sliced

1 Red Onion cut in chunks

2 large cans of Pineapple chunks (undrained)

4 Garlic cloves

4 Chicken breasts

One and one-fourth cup Teriyaki Sauce

Throw it all in the crock pot and cook on low 8 hours.

It turned out alright - I could tell that with the right kind of tweaking it would be great - but it had the same somewhat washed-out blandness of every slow-cooker dish I've tried. I would have wanted it to have more intense flavor, and I'm starting to think that there are 'secrets' to this that I just don't know.

Is anyone aware of a really good book on slow-cooker cooking? It's such a handy thing, especially at busy times like this, and when you can combine it with do-ahead prep and freezing. I'd like to learn more about it and be able to rely on it to produce really good meals.

[Liz]

Your guests will be milling around getting hungrier and hungrier as the aroma of the turkey and all the fixin's waft through the air. A good idea is to put out bowls of non-filling noshes to keep the guests at bay. Maybe these cranberry beets, stuffed mushrooms, maybe stuffed artichoke hearts.

CRANBERRY BEETS
Heat and stir thoroughly 16 oz can drained diced beets (or use the canned round beets), 16 oz can whole berry (or use jellied cranberry sauce), 2 tbl orange juice, teaspoon orange zest, dash salt.

SERVE cold w/ toothpicks.

[V K Lee]

Girl, you must have been peeking in my pantry for a number of years. LOL there sits a can of beets on the shelf -for years. This seems to be the appropriate recipe to at last put them to use.

[Jamestown1630]

I think you could do it either way; the taste might be slightly different if you roast them. I’m not making it this year, but I’ll try roasting next time.

-JT

[V K Lee]

This is not King Ranch Casserole. The chicken is not even seen, but here is another cheesy casserole from the chuck wagon

OLD TIME TAMALE PIE

Ground Beef filling
1 1/2# ground beef
1 onion, diced
1 8-oz. can tomato sauce
2-3 Tbs. chili powder (to taste) (OR, chili powder AND cumin)
salt/pepper
1 cup raisins
1 cup sliced black olives

Make conrmeal mush by boiling the cornmeal with the salted water. Cook until thick. Place a layer of mush on the bottom and sides of an 8x10 casserole dish. Reserve some for the top layer. Brown the gound beef, drain. Add the diced onion, salt and pepper, cook until till translucent. Add the tomato sauce and chili powder. Simmer for 5-10 minutes. Add the raisins and black olives. Cover with dollops of the remaining mush. Bake at 350F. for 30-40 minutes, until the mush is nicely browned.

Another is JOHN WAYNE CASSEROLE
which can be found here.
http://www.sixsistersstuff.com/2014/06/john-wayne-casserole-beef-and-biscuit-casserole.html

Eat hearty, eat often
Barbara Grizzuti Harrison.... I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock.

[Liz]

When the pumpkin pie is gone and unexpected guests drop-by, serve this coffee laced w/ liqueurs, topped w/ half-whipped cream and chocolate shards or gratings.

BAVARIAN COFFEE
Also good as apres-ski beverage even if you're not in the Alps.

METHOD FOR ONE SERVING Stir into glass mug 1/2 oz ea peppermint schnapps, Tia Maria, or Khalua, optional tea sugar, 5 oz fresh black coffee. Float 1 1/2 oz h/cream on top by pouring over back of spoon.

SERVE topped w/ half-whipped cream, chocolate shards or gratings.

[V K Lee]

Sorry, Liz. POIRES AU CHOCOLAT is now loading as it should. It must have had a few glitches this weekend, like many of us.

[Liz]

Okay-—will check it out.

[Liz]

Very little work, and a wonderful way to use 2-3 large Granny Smith, peeled/sliced.

Apple Cream Torte

CRUST Cream 1 1/2 sticks of butter, 1/3 cup plus 3 tb sugar;
add 1/2 tea vanilla, 1 1/2 cup flour. Mix well. Press on bottom
and 2" up sides of greased 9" springform.

ASSEMBLY Spread custard cream evenly over crust. Add combined 2-3
lge peeled/sliced Granny Smiths, 1/3 c sugar, 1/2 tsp cinnamon; sprinkle w/
bit cinnamon. Bake 450 deg 10 min; reset to 400 deg; bake 20-25 min.

Cool in pan. SERVE in wedges.

CUSTARD CREAM mix well 8 oz cr/cheese, 1/4 c sugar. Add one egg, 1/2 tsp vanilla.

[V K Lee]

Seem to remember your interest in German cuisine. This must be due to your love of Rubens :-)
Are you familiar with this site?
KITCHEN PROJECT
http://www.kitchenproject.com/

Eat Dessert First~

[libertarian27]

Thanks! Bookmarked.

I’m eating the stuffing first! :>)
Happy Thanksgiving

[V K Lee]

GERMAN FOOD SITES

SPOONFULS OF GERMANY
http://spoonfulsofgermany.com/

QUICK GERMAN RECIPES
http://www.quick-german-recipes.com/

BAVARIAN KITCHEN
http://www.bavariankitchen.com/

LIVE LIKE A GERMAN
http://www.live-like-a-german.com/german_recipes

GERMAN FOOD GUIDE
http://www.germanfoodguide.com/cooking.cfm

GERMAN FOODS
http://germanfoods.org/

Barbara Grizzuti Harrison............. I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock.

[Liz]

Although German main dishes are quite heavy.....the Germans excel at
desserts. They also excel at liqueurs....there's ethereal kirchwasser found
in Black Forest cherry cakes. And that divine wine...Liebfraumilch.

Marzipan is associated w/ German desserts---and at Christmas they
go all out and make these artfully crafted, amazingly realistic, fruits
and vegetables from marzipan.

[V K Lee]

LOL - My Dad was a full blooded German. His mom and dad arrived at Ellis Island from Odessa, Russia way back when. Then his dad met his mom and they were married. Being a German, he attempted to teach my mom how to prepare German food. To say it is heavy is an understatement. We were taught eating watermelon with no bread is frowned upon. When we had watermelon, dumphfnoodles (sp) were always served :) Frankly, they were more liked than the watermelon. As children, we loved to visit our German Grandmother. She always served homemade cookies at breakfast. And her stolen was delicious. Still enjoy an occasional sauerkraut and pork, schnitzel (pork or veal) Their sausage products and pigs feet leave me a bit ‘cold’ Have you ever tried Goldwasser liqueur? The cinnamon flavored with the golden flecks? Years ago, while in Mexico purchased a bottle and it lasted for years. On special occasions dug around and had a sip or two. And desserts.....BLACK FOREST CAKE yum, yum. Can’t remember eating marzipan too often or her ever making it. You are so right - the artists who make this are Rembrandts in their own right. Beautiful, real life masterpieces.

Barbara Grizzuti Harrison............. I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock

[Liz]

Making marzipan fruits and vegetables is time-consuming---but it is a lot of fun. Made easier by using ready-made Bob's Red Mill blanched almond flour/meal.

HOMEMADE MARZIPAN

METHOD Proc/pulse/combine almond flour and powdered sugar. Add/pulse/combine almond extract and rose water. Add the egg white and process to thick dough. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated. Turn out onto work surface and knead it a few times. Form a log, saran wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using.

INGREDIENTS 1 1/2 cups Bob's Red Mill blanched almond flour/meal (or blanch, grind and dry your own almonds), 1 1/2 cups powdered sugar, 2 teaspoons quality pure almond extract, teaspoon quality food grade rose water, egg white (vegan: use egg substitute or 2 tablespoons corn syrup)

[kalee]

I’ve made that! Yum!
I have a friend from south GA and Country Captain is her family’s traditional Christmas dinner.