The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

CookingWithCarlo.com ^ | Nov. 17 2005 | Carlo3b, Dad, Chef, Author

[Alamo-Girl]

Thanks for the yummy recipes!

[tubebender]

My wife cooks down the giblets in chicken stock to enhance the stock for her stuffing. She chops up the giblets and adds it to the stuffing.

We buy extra giblets because we were shorted for three years in a row.

She likes to add raisins to the stuffing to add moisture but a couple of family members don't like them.

[Rushmore Rocks]

Off topic:

Speaking of Thune, we were in D.C. a couple of weeks ago. Spent about an hour with John. What a guy!

Do not be suprised is he runs for the Really Big Job in the future.

Sure is warm here for this time of year. Most think So. Dak. is a real icebox. Glad they don't know the truth. We have enough California immigrants. Ssshhhh.....don't tell anyone.

[Dustbunny]

Bump for tomorrow

[Rushmore Rocks]

One year I put raisins in my dressing. Afterwards, when we were cleaning the plates to put in the dishwasher, we scraped all the raisins people had picked out into the trash.

Never again.

I'll stick to the tried and true, old southern, cornbread dressing. On holidays, our family loves tradition. I will not get too adventuresome.

[Txsleuth]

bttt

[tubebender]

The raisin thing was my mothers from way back in the last century. I'll have to ask my sister if she still does it that way or if her kids and grandkids have vetoed it also...

[carlo3b]

What I miss the most from my childhood was my grandmother and my mother baking christmas cookies, hundreds of them of all kinds...

Don't blame mom, baking isn't as popular as it once was.. My great grandmother was the baker in our family, and she taught me, and I taught my kids.. However, the generations skipped over a few great cooks who just didn't like baking.

I know how, but I didn't have the time for it, and because of the great bakeries near our home. In the old days, much of the baking was because of the cost of buying "store bought bread and cookies". Pity we are so rich that we deprive our kids of the joy of fresh home baked food..

Anyway, the baking is now passed on to my daughter, and thank heavens, she is terrific at it. We remember the wonderful smells coming from our kitchens, now it will be her children that will have those warm memories. I only wish more kids had that chance.  Perhaps just talking about it will stimulate memories in our FReepers and we can start something here and now..

With that in mind, I will pass some of our old recipes on to all of you in our Christmas thread.. and hopefully the heritage will carry on.. :)

[CARDINALRULES]

Sounds good.

I'd change the fruit cocktail to pineapple and the raisins to dried cherries or dried cranberries.

I'd also test with a cheaper doughnut first. lol

[carlo3b]

You are on the list.. This is just for you... :)
This recipe uses canned peaches; you can use them, or substitute fresh peaches dipped in lemon water.

Make sure that the peaches you buy to use fresh are freestone peaches, not cling peaches. In cling peaches, the flesh really clings tightly to the pit, and you will not be able to free the flesh from the pit; you'll have to cut around it. Freestone peaches will easily release the pit and they are my choice. Most canned peaches are cling peaches.

You have a couple of choices for peeling peaches. A swivel bladed vegetable peeler will work very well, or you can blanch the peaches and the skin will slip right off.

To blanch peaches, bring a pot of water to a full rolling boil. Slip the peaches into the water for 30 seconds. Then remove the peaches to an ice water bath. The skins will slip right off. The peach flesh darkens when it comes into contact with air; to prevent this, dip the peach slices into a mixture of lemon juice or pineapple juice and water.

Peach Creme Brulee

• 2 cups heavy cream
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1/2 vanilla bean, halved lengthwise and scraped
• 3 tbsp. superfine sugar
• 2 cups canned peach halves, drained well

Preheat the oven to 350 F.
1) To prepare the custard, in a medium bowl, whisk together the cream, egg yolks, granulated sugar, and vanilla scrapings.
Strain the mixture through a fine sieve, then divide it among six 4-oz. ramekins (custard cups) leaving about 1/2 inch from the top. Finally, place a half a peach on top and push it down just below the surface, being sure it is covered with the mixture.
2) Arrange the ramekins in a baking pan and place it on the oven rake. Pour enough very hot water into the baking pan to reach two thirds of the way up the sides of the ramekins.
3) Cover the baking pan with foil and prick in a few places with a knife. Bake the custards for 40 to 45 minutes, or until set around the edges but still slightly loose in the center.
Transfer the ramekins to a rack and let cool, then cover and refrigerate for at least 6 hours to overnight.
4) Right before serving, sprinkle a thin, even coating of the superfine sugar on the surface of each custard.
Use a preheated broiler or a blowtorch to caramelize the sugar.
Careful.. It will take about 1 to 2 minutes in a broiler, about 30 seconds with your new blowtorch.

[carlo3b]

Chocolate Brownie Cheesecake

Yummmmm.. We'll all be there about say, 6pm?.. :)

[carlo3b]

I can't think of anything that a Thanksgiving dinner might include that isn't here in spades.

Bet you'll like this bad boy when you try it.. :)

Holiday Orange Ginger Carrots

• 4 cups carrots sliced diagonally
• 1 Tbsp. butter
• 2 cups orange juice
• 2 Tsp. cornstarch
• 1 Tsp. ground ginger
• 1/2 cup water

1) Combine the carrots, butter and orange juice in a saucepan.  Bring the liquid to a boil,
reduce the heat and simmer, covered for about 8 minutes, until the carrots are tender.
The juice should be reduced by about half.
2) Combine the cornstarch, ginger and water in a cup and stir until smooth.  Add the mixture
all at once to the carrots, stirring constantly until you get a glaze.
3) Cook one additional minute after you get the glaze.

[carlo3b]

Here you go.. You are on my list.. enjoy.. :)

 
HAPPY HIGH HOLIDAY EGGNOG
You can't help but get fat and happy drinking this great party drink

• 1 dozen eggs
• 1 lb. sugar, caster, or superfine, 10x sugar
• 1/2 qt. brandy
• 1/2 qt. rum Meyers dark
• 1/2 qt. vodka or flavored brandy
• 1 qt. cream light
• 1/2 gal. ice cream, vanilla
• 3 qt. whipped cream (see below)
• nutmeg
• cinnamon, ground

1) Whip eggs and superfine bar sugar together until sugar is dissolved.
2) Add liquor (try apricot or other flavored brandy instead of vodka). Whip well.
3) Add light cream. Break up ice-cream small and add 1/2 ice-cream and 1/2 whipped cream and stir in well.
Float remaining ice-cream and whipped cream on top.
4) Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.
Whipped Cream
1) Chill bowl and beater. Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted 10x sugar.
3) Add 1/2 oz Vanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.
Yield: about a gallon

Chocolate Version
Use Double dark chocolate ice-cream. Add 6-8 oz (about a cup) of Gran Marnier to the whipped cream with the vanilla slowly. Or add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate.

[carlo3b]

This will warm your bones on those COLD SD NIGHTS.. :)

 
U S Senate Bean Soup

    * 1 pound dried navy beans or great northern beans, washed and drained
    * 2 medium smoked ham hocks
    * 3 medium potatoes, cooked and mashed
    * 2 medium onions, chopped
    * 1 cup chopped celery
    * 2 large cloves garlic, minced
    * salt and pepper

1) Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2) Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender.
3) Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour.
Remove ham hocks and cut up meat; return to soup.
Season to taste with salt and pepper.
Makes about 2 gallons or 8 quarts.

[carlo3b]

HUGGGG.. :)

 

    GLAZED WHITE CHOCOLATE ANISETTE BISCOTTI

            * 3/4 cup Hazelnuts
            * 3 Eggs
            * 1 teaspoon Vanilla extract
            * 1/4 teaspoon Almond extract
            * 2 1/4 cups Unbleached all-purpose flour
            * 7/8 cup Sugar, yep 7/8th.. it's my recipe, get your own if you don't like it... LOL
            * 2 tablespoons Anise seed -- crushed with a and pestle or hammer (or shoe).. Ha!
            * 1 teaspoon Baking soda
            * 1/2 teaspoon Salt
            * 3 ounces White chocolate chips

    Place nuts in a shallow pan. Bake in a preheated 350 degree oven 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a double layer of paper towels to remove their papery skin.

    Cool. Chop into halves or thirds. In a small bowl, beat eggs, vanilla and almond extract with a whisk. In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Mix in nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes, or until set and bake through.

    Transfer from baking sheet to a wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated knife, cut 1/2-inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack.

    To make glaze: heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts. Stir to blend. With a spatula, spread chocolate over entire top surface of cookies. Cool at room temperature until set.
    Yield about 3 1/2 dozen. This is a recipe that you'll give to friends, or they'll ask for it..be ready!! Enjoy

[carlo3b]

I really think this is a great recipe.. If you need another.. just ping a ding, ding.. :)

BROCCOLI AND CORN CASSEROLE

• 1 (10 oz.) pkg. frozen broccoli, chopped
• 1 can cream style corn
• 1/2 c. cracker crumbs
• 1/2 tsp. salt
• 1 egg, beaten
• 1 tbsp. onion, finely chopped
• Dash pepper

           Mix all well. Place in casserole dish and bake at 350 degrees for 45 minutes.

[carlo3b]

How are you my dear girl?.. Have a great Thanksgiving.. :)

[Humal]

These all sound quite delicious. My mouth is watering, and I'm not hungry. :-(

[carlo3b]

I'm in a CHOCOLATE kind of mood.. :)

Chocolate Hazelnut Torte
Yes, it is flourless!

Cake

• 3/4 cup finely chopped hazelnuts
• 2 1/2 oz. unsweetened Baker's Chocolate
• 3/4 cup SPLENDA® Granular
• 1/2 cup plain Bread Crumbs
• 2 Tbsp. corn starch
• 1 tsp. baking powder
• 1/4 cup egg substitute
• 3/4 cup brewed coffee
• 2 Tbsp. vegetable oil
• 2 Tbsp. unsweetened applesauce


Preheat oven to 350°F. Lightly Spray an 8 inch cake pan with cooking spray. Set aside.
Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.
Melt chocolate in a small pan over low heat. Set aside.
Place remaining cake ingredients in a medium size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan. Bake 15-20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.
Place cake on a serving plate. Place chocolate and Frangelico in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.
Makes 12 servings.

[carlo3b]

Would it be a holiday without a special lasagna, I say no.. surprise!!  This one is made with tiny meatballs ( ground turkey balls today), sliced hard-cooked eggs, ricotta, mozzarella and Parmigiano Reggiano cheeses, and a smooth marinara sauce, encased in layers of lasagna noodles. My family and I rolled hundreds of marble-size meatballs while sitting at the kitchen table, with strong coffee, joking and singing.

A Roman Holiday Lasagna

Turkey Balls

• 1 (14-ounce) package ground turkey
• 1/2 cup plain dry bread crumbs
• 3 tablespoons finely chopped flat-leaf parsley
• 1 large clove garlic, finely chopped
• 2 eggs
• Salt and pepper to taste

Ricotta Filling

• 1 pound ricotta cheese
• 2 eggs
• 1/4 cup grated Parmigiano-Reggiano cheese
• 4 ounces shredded mozzarella cheese
• 3 tablespoons finely chopped flat-leaf parsley
• Salt and pepper to taste

Now for the Assembly:

• 1 pound lasagna noodles
• 5 cups Holiday Marinara Sauce
• 2 hard-cooked eggs, sliced
• 4 ounces mozzarella cheese, shredded

Preheat the oven to 350 degrees F.
1) Spray a cookie sheet with olive oil cooking spray. Place all the ingredients for the meatless balls in a bowl. Mix well with your hands or a spoon.
2) Using about 1 teaspoonful at a time, roll the mixture into about 45 little balls. Arrange them on the prepared cookie sheet. Bake for 20 minutes, Or until the "meatballs" are just firm to the touch. Remove from the oven, but leave the oven on to bake the lasagna.
3) Cook the lasagna noodles according to package directions. Meanwhile, place all the ricotta filling ingredients in a bowl and mix well.
4)  To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of' a 13 X 9-inch baking pan. Place a single layer of lasagna noodles in the pan, overlapping slightly.
5) Spread one-third of the ricotta filling over the noodles. Scatter one-third of the "meatballs" evenly over the ricotta. Scatter one-third of the sliced hard-cooked eggs and one-third of the remaining mozzarella over the top. Spoon a thin layer of marinara sauce over the top.
6)  Repeat the layers, but this time arrange the lasagna noodles in the crosswise direction from the first layer (this will make serving easier), trimming as necessary. Add a third layer, using the remaining ricotta filling, "meatballs," mozzarella cheese, and hard-cooked eggs.
Finish with a layer of lasagna noodles and spread marinara sauce on top.
When ready to bake, remove the plastic wrap. Bake for 45 minutes. Let stand about 15 minutes before serving.
** This dish can be prepared 1 day in advance. Cover with plastic wrap (not foil, because the acid from the marinara sauce can cause little bits of foil to get into the sauce) and refrigerate.
Serves 10 hungry family members, only 8 Italians....LOL