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Posted on 11/18/2011 3:46:19 PM PST by tsmith130
Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes. I think this is the 3rd or 4th annual thread.
Take one and/or leave one. ;o)
You hate Green Beans?!!!
later
Cook! That looks good, too. I now have an embarrassment of riches from which to choose!
What’s the quantity on the cranberries? I’d like to try this.
Caramelized Nut Tart
INGREDIENTS
Crust Ingredients:
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3-4 tablespoons ice water
Filling Ingredients:
1 1/4 cups sugar
1/4 cup water
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds
Whipped cream (optional)
9 1/2 inch tart pan with removable bottom
Crust:
1 Place flour, sugar, cinnamon, nutmeg, and salt in a food processor, and pulse until mixed. Add the pieces of butter and pulse until the mixture resembles a coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.
2 Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.
3 Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
Filling:
4 Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium.
Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
5 Pour caramel mixture into crust. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack.
Serve with whipped cream (optional).
Yield: Serves 10.
“I love to make turkeys but I brine them. They are awesome.”
So do I, on those rare occasions when I roast a turkey.
I did our Christmas turkey last year, which is actually only the second time I’ve ever done a roasted turkey. I’d planned to grill it on my Weber, but we got rain so I did it in the roaster pan I borrowed from my mom as a Plan B.
The bird was delicious.
Onion Potato Gratin
INGREDIENTS
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
1 large yellow onion, thinly sliced
2 Tbsp unsalted butter
Salt
2 teaspoons herbes de provence, or dried thyme
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup half-and-half (half cream, half milk)
METHOD
Preheat oven to 400°F (unless preparing in advance).
1 Boil the potatoes for 4 minutes in salted water. Drain and set aside.
2 Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes. Sprinkle them with salt and the herbes de provence. Turn off the heat and set aside.
3 Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper. Sprinkle with about a third of the Gruyure and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over
everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)
4 Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.
Yield: Serves 4.
Did someone say FOOD.. YeHaaaaa
Who said I died... he Lives!! The reports of my death are greatly exaggerated.. hahahah
One bag of Ocean Spray cranberries.
The recipe is always on the bag.
Alright! Let the fun begin!
thanks
You made my day Carlo!!!
Gobble Gobble...
carlo!! You’re baaaaaack!!! Yaay! I’ve just been looking at the old Thanksgiving threads with all of your yummy recipes. So glad you’re here :-)
You’re welcome, but I share the other FReeper’s concern about paper bags.....oven bags for me!
As someone who has recently been thrust into the role of head (only) cook, can I ask why not "twist the cutter on the dough?"
Totally agree. That is an outrageous thing to do to poor green beans.
bump. Thanks for the thread
Is that you on the Yutetube channel baking bread?
(And please get someone to update your website with new events!)
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