Posted on 11/17/2016 4:35:04 PM PST by Jamestown1630
Especially at this time of year, I’m a fan of ‘finger food’ that can be made ahead, frozen, and ready in just minutes in the event of impromptu visitors. Nothing fits this bill better than the Gougere, a light savory ‘puff’ of cheesy pastry that goes wonderfully with cocktails and freezes very well. There are many variations on the Gougere, but this one is basic and classic:
http://chezbonnefemme.com/recipes/gougeres/
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Last Thanksgiving, I took the advice of Freeper ‘boatbums’, and we dry-brined our turkey for the first time; it really was the best turkey we’ve had, even though we made the mistake of letting it go at 450 degrees for nearly the entire cooking time! So I thought I’d post again the link to the instructions we used. I’ve never eaten turkey breast meat that turned out as moist and succulent as last year’s turkey did, so we’re going to do it again this year:
http://articles.latimes.com/2009/nov/18/food/fo-calcook18"
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Lastly, a recipe I found today and haven’t tried, but which looks like another very interesting ‘finger food’ for parties, and perfect for Thanksgiving: ROSEMARY PECAN GOAT CHEESE TRUFFLES, from thecafesucrefarine.com, a really nice husband-wife cooking blog:
thecafesucrefarine.com/2016/03/rosemary-pecan-goat-cheese-truffles/
I hope that everyone enjoys a very happy and meaningful Thanksgiving. We have a lot to be grateful for this year.
-JT
The soup looks good. The recipe for sausage balls I use is two cups of bisquick, 12 oz shredded sharp cheddar and 1 lb. uncooked Jimmy Dean sausage.
It’s easier to work with if you let the cheese and sausage come to room temp. before working it all together.
Pinch off 1/2 golf ball size pieces of the mix, ball it up and cook at 350 for 18-20 min.
You can add a bit of salt, pepper, garlic. Sage sausage works well to.
The reason I use Jimmy Dean is the amount of grease is less than the cheaper brands. If you use a greasy sausage the balls tend to have a mushy texture.
Thanks! I think my folks at work would like those, for our Christmas party.
LOL.
For some weird reason, even though I find that movie repulsive, it’s also one of my favorites :-)
(I love the Greek Chorus; and the Audrey character is a fantastic singer.)
absolutely beautiful!
Bohunks! That’s a word I have not heard for a very long time!
Yep. Back when we were minority, ‘immigrants’ in, ‘The People’s Republik of Milwaukeestan.’
I’ll bet they’re WISHING we peaceful, fun-loving, beer-drinking, sausage-making Bohunks were their ONLY problem these days! ;)
I’m sorry, but I don’t have any experience with that. I just use the old Libby’s recipe, and I haven’t made Pumpkin Pie very often.
(I do agree with increasing the spices!)
You reminded me, though, of what the Hispanic folks in my area do with sweetened condensed milk: Dulce de Leche. The first time I had it, the lady spread it over a store-bought pie crust that she had baked flat on a baking sheet until brown, spread the ‘sugar milk’ on top, and then cut it like a Pizza. She called it ‘wonderfulness’, and it was!
http://www.wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk
P.S.: If you try this at home and do it in a saucepan on the stovetop, be very watchful and careful. It can explode ;-)
I think one of the Freepers told me that the safest way is in the slow-cooker.
-JT
No kidding. I grew up on the East Side of Chicago. In reality its the southeast side. Lots of ethnic mix mostly steelworkers like my Dad. And I’m the one who wound up with the huge cast iron sausage stuffer. And the wooden cabbage shredder. Kraut percolating in the garage right now.
“...huge cast iron sausage stuffer. And the wooden cabbage shredder.”
Me, too! :) I don’t have any Kraut going, but we’ll be making Bear and/or Elk or Venison Brats this winter!
I read that in Mexico, the cooks put the unopened can of condensed milk in the bean pot.
As the beans cook for hours, the condensed milk becomes dulche de leche (caramel).
That sounds like a very good idea! You have to cook beans very slow, or they’ll scorch on the bottom.
I used the sausage stuffer as a hard cheese press for about 20 years too. Are you very far north in Wisconsin? I have always had a hankering to go see the albino deer in Boulder Junction.
Hershey’s used to put out a delicious “Dulce de Leche” to add to milk, coffee, drizzle on ice cream, etc.
They still carry it....but call it “Caramel Sauce.”
Scoop 3/4 can dulce de leche (micro/softened 20 sec) into unbaked pie shell. Pour in your best pumpkin pie Filling (or use the one suggested).
BAkE on rack in second-to-bottom position 400 deg 45–50 min--center jiggles slightly.
FILLING Combine well 1 1/4 c pumpkin, 3/4 c sugar, 1/2 tea salt, tea cinnamon, 1/4 tea ginger, tb flour. Add 2 stirred eggs; mix well. Add cup evap/milk, 2 tb water, 1/2 tea vanilla.
I’m in Iowa County, Southwest part of the state. Hill Country.
We saw what looks like a very good Corn Pudding recipe today, on ‘Food Wishes’:
http://foodwishes.blogspot.com/2016/11/creamy-corn-pudding-perfect-for.html
So, would the Hershey’s caramel sauce work in this?
Sounds interesting - thank you/J
Hershey’s is, as it says....a sauce....and a good one.
But for the pie you need the thicker kind.....
the original one made right in the can.
Thanks. It looks good.
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