Posted on 11/16/2018 4:40:43 PM PST by Jamestown1630
Recently, the Lee Valley gardening newsletter featured a great Turkey Pot Pie recipe, to make delicious use of your leftovers:
http://www.leevalley.com/us/newsletters/Gardening/3091/Article2.htm
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Freeper 'Nopardons' shared with me her recipe for Cranberry Sauce; the additions of liqueur and walnuts make an elegant and interesting twist. (I think that NP still says ‘ice box’ when referring to ‘refrigerator’, just as I do :-)
Cranberry Sauce Chez Nopardons
1 package of Ocean Spray cranberries, rinsed and picked-over
1 cup granulated sugar
1 cup water
1 cup ( more or less...by taste ) of chopped ( I don’t chop them, I just break them up by hand ) walnut pieces (leave out if guests have nut allergies)
1 Tb. ( or 2 ) of Chambord or Grand Marnier
Combine the water and sugar in a pot, bring to a a boil
Add the cranberries and turn the flame down to medium.
Add the walnut pieces after the cranberries begin to pop and stir the contents.
Add the Chambord or Grand Marnier after 5 minutes; turn the flame down to low and continue to cook for about 7 minutes.
Pour mixture into a glass ( yes, it has to be glass! ) bowl with a cover, but do NOT place the cover on the bowl until the mixture is cool.
Once the contents are cool, place the cover on the bowl and place it in the icebox.
Need more...just double or triple all of the ingredients.
This “sauce” will last, in an icebox, for at least a week.
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Chef John of Food Wishes recently posted a fast-and-easy version of Nduja – a Calabrian dip/spread using Salami and Pancetta:
https://foodwishes.blogspot.com/2018/11/spicy-salami-spread-nduja-almost.html
JT
I’m afraid I’m never going to get away from ‘ice box’; it’s just a lifelong habit, along with my weird way of saying some words in an ancient Tidewater way :-)
Hugs! Love never dies.
ARTICHOKE HEARTS STUFFED W/ MUSHROOMS IN COGNAC CREAM
PREP 6 artichoke hearts, chokes removed, kept warm in broth
METHOD COOK 2 tb melted sweet butter, 2 c 1/2" diced dry mushrooms. Add tb cognac; flambe/cook 30 sec.
Add 1/4 c h/cream, s/p, herbs; BTB. Thicken w/ potato ot cornstarch/slurry, boil a bit. Set offheat.
ASSEMBLY Whip 1/2 c h/cream stiff. Rapidly fold into mushroom mixture, immediately fill
6 cooked drained artichoke bottoms. Sprinkle w/ Romano cheese; broil/brown 2-3 min.
SERVE as first course.
ING 2 tb unsalted butter, 2 cups mushrooms in 1/2" thick dice, tb cognac, 2/3 cup heavy cream,
1/4 tsp salt 1/8 tsp pepper, tb chp mixed fresh tarragon/parsley, 1/2 tsp potato starch or cornstarch slurry,
1 1/2 tsp Pecorino Romano.
WHITE CHOCOLATE RUM TRUFFLES
Melt 8 oz white baking chocolate as per pkg. Elec/mixer smooth on med 4 oz cr/cheese, 1/4 c conf, 1/4 tea ea nutmeg, rum extract.
Add melted chocolate; beat well. Cover/frige firm 4 hours. Shape 24-3/4" balls; refridge on wax papered tray til ready to dip.
COATING Micro/melt/stir 4 oz white chocolate on MED (50% power) 1 1/2 min W/ fork, dip truffle. Tap back of fork
against edge of dish to drip off excess. Place on wax paper-lined tray. (dribble "bald" spots w/ melted chocolate on fork.)
Sprinkle truffles w/ nutmeg. Repeat with rest. Refrigerate/set an hour. Store airtight w/ wax paper layers.
Tip: When dipping, do 2 batches; coldness of truffles may cause melted chocolate to harden.
Yes, it does double duty. It’s very inexpensive to create a display of winter squash for Halloween and Thanksgiving. Then you eat it!
I might cover the turkey with bacon this year.
Looks mighty yummy.......except I would not want all that bacon fat in my turkey gravy.
That's sweet. :)
“Hugs! Love never dies.”
No it doesn’t.
It ages like fine wine.
Pumpkin Puff Pastry / Caramel Frosting
Ingredients • box thawed puff pastry • 15 ounce can pumpkin •8 ounces cream cheese, softened
•½ cup brown sugar • teaspoon vanilla •½ teaspoon cinnamon •½ cup sugar coated pecans
Frosting •3 Tb butter •¼ cup h/cream •½ cup brown sugar •cup conf •tsp vanilla
FILLING beat smooth pumpkin, cr/cheese, br/sugar.
ASSEMBLY carefully open pastry sheets. Place one down on sprayed sheetpan; rolling pin gently
to smooth creases. Spread w/ pumpkin mixture. Sprinkle w sugared nuts.
LATTICE TOP Place opened 2nd pastry on floured work surface. Gently roll smooth. Pizza cutter in 10 equal strips.
Evenly space 5 strips over filling. Then 5 strips in the other direction. Bake golden 400 deg 20-25 min.
Drizzle with Caramel Frosting.
FROSTING Stir to boil on med butter, cream, br/sugar. Cool offheat 5 min. Add conf, vanilla; stir smooth.
White Chocolate Cranberry Nut Fudge / Delicious quick treat for holiday cookie trays.
PREP Foil 8" square pan w/ extended foil handles; butter foil.
FUDGE micro 2-3 min combined 12 oz chp white baking chocolate and 2/3 c sweet/cond/milk uncovered, at 30% power;
chocolate is almost melted; stir smooth. Stir in cup coarse-chp roasted, salted almonds, 1/2 c dried cranberries,2 tsp orange zest.
Spread in prepared pan. Cover/chill firm 2 hours.
At serving time, liftout onto server w/ foil handles. Remove foil. Cut inch squares.
Yes, he’s very cute.
The last few days he’s been putting up our outdoor Christmas lights. This is a very scientifical operation involving, so far, three trips to the store for ‘More Cowbell’.
He’ll have it all perfectly calibrated by Thanksgiving...I think.
He’d be in heaven.
Now that I think about it, I don’t think I’ve ever had cranberry sauce!
We always had this.
Grandma’s cranberry jello.
1 can jellied cranberry sauce
1 package of raspberry jello
1 can of crushed pineapple
Serve with mayo on the side.
She also had a great one with lime jello, fruit cocktail, and maybe cream cheese. Gotta experiment and figure it out
My southern great grandmother made that green stuff! At the time I thought it was hideous. Green jello, then some kind of layer with cottage cheese mixed into the jello. Ugggghghhhh.
Awesome sounding! Buying an extra box of puff pastry!
Mu mom made a jello mold - lime jello, cream cheese, chopped walnuts and crushed pineapple and I’m sure some other ingredients. It was pretty good as I remember.
That sounds better. The cottage cheese mix was yuck to my childhood taste buds.
Dang, I haven’t rhubarb in long time!
Growing up there was a corn field behind our house and the farmer lived at the corner. He had a huge garden. He didn’t mind if we occasionally picked a rhubarb stalk to munch on. And this was in a Chicago suburb!
I haven’t even noticed it in the grocery story.
Rhubarb jelly is where I think I want to go.
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