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
Keep the leeks, smoke the hocks, get some corn bread!
I throw a good portion of that rendered fat in there too.. :)
Sherry is a secret here.
In Split pea and Ham soup too.
We are thankful for this bounty..
Tell your husband he’s wrong.
When I was driving long haul the wife would cook chili beans, spaghetti, beef stew and whatever she thought of.
She would freeze it in meal size bags and I would take it on the road. Yes, I had a small freezer in the truck.
I never had a problem with tough or bad tasting beans of any type. Pinto’s, butterbeans, string beans, they all came out good.
Thanks. I will let him know :-)
https://www.youtube.com/watch?v=vECf9M05Kps
Buddy is off to Louisiana for the holidays to see Auntie Auntie Auntie.. The kids will invade his place and watch the dogs..
I hope your Holidays are what you want.
They are all good.
Oh, I’ve made it. I even bought a special mold for an antique recipe that I liked a lot.
But when you’re the only one who eats it, it seems a waste.
Women in households make thrifty decisions like that ;-)
Yes. I like things that make the palate wake up and say “HUH???”
Amen.
It’s pretty much what I use but I make more of it. I use a fifteen bean package and use chicken broth instead of water. I also add bay leaf and Cajun spice, dash of Tabasco and other ingredients.
That’s a keeper. Thanks!
“It’s from the silver palatte cookbook.”
Dang! Got that book and missed it.
THX! Looks great!
That’s sound so good! Thx. I love Lowry’s.
But 3 days in a crockpot?? Did I get that right?
I’m thinkin followed by a trip to the E.R. LOL!
Bookmarking.
It’s in the red cookbook under thanksgiving dinner. So so delicious
My family insists I make it.
I’ve made the Chambord Cranberry sauce, minus the walnuts and plus one carefully trimmed (no pith) orange, cut up (about 3 pieces per section) and added when the cranberries are done, but still very hot. The flavor will pervade the sauce and yet remain subtle. Wonderful.
I think the walnuts might be overkill.
Turnovers with puff pastry are an easy way to use up the rhubarb left over from making rhubarb syrup.
Just thinking of those two treats makes me want to skip ahead to spring. That and I’m currently running my car waiting for the the layer of ice coating all the windows to melt off. Not looking forward to the drive home from work.
I bought six winter squash and will be making my squash soup when the turkey comes out of the freezer. The recipe is posted a couple places on FR.
We’d been eating down the freezer but somehow it got filled up again. Also, got the pantry and a couple of kitchen cabinets organized. Just feel better about things when these are in order. Currently working on the junk room and fashioning a mini indoor greenhouse to plant herbs and such.
Thankfully, didn’t need to buy anything but the turkey this year.
Ya’ll don’t forget to boil the turkey bones for stock/broth for the freezer for future soups and such.
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