Recipe(tried): Gladys' Happy Thanksgiving Menu 2003

This is my Thursday's Menu. I have tried all the dishes & the ones harder to do are the Glazed turkey & the Italian cake, but, at the moment of serving, the dishes are spectacular. On my dress rehearsal dinner (for my birthday) Seilita helped me all the way & we began the day before. We managed all right & she will come to San Juan with the family tomorrow Wednesday to begin the preparations for the Dinner. I will have additional guests (5 couples), & they are in charge of the beverages & wines. They are bringing a case of champagne for as long as it lasts & 12 bottles of white Albarino. I have several good bottles of Merlot for the occassional red wine drinker. Here is the MENU for Thursday. HAPPY THANKSGIVING!

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy,
Moist Golden Cornbread,
Chipotle Cranberry Sauce,
Apricot and Walnut Brown Rice Stuffing,
Cream of Pumpkin and Morel Mushroom Soup,
Cranberry Mimosas,
Boursin Mashed Potatoes,
Green Bean Saute
Sherried Sweet Potatoes with Pecans
Pumpkin Brownies with Vanilla Frosting
Italian Custard Cake with Strawberry-Raspberry Sauce

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Glaze:
1 cup apricot nectar
1 cup apricot preserves
2 tbsp. minced peeled fresh ginger
1 tbsp. honey

Herb Butter:
3/4 cup unsalted butter; room temperature (1-1/2 sticks)
3 tbsp. chopped fresh thyme or 1 tablespoon; dried
3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage
1 1/2 tsp. salt
1 tsp. ground black pepper

Onion and Shallot mixture:
2 tbsp. unsalted butter; (1/4 stick)
3 lg. onions; (about 2 pounds), thinly sliced
6 oz shallots; (about 6 large), thinly sliced
1 turkey (21- to 22-pound)
1 can low-salt chicken broth; (14 -1/2-ounce) or more
1 tsp. chopped fresh thyme or 1/2 teaspoon; dried
1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried
1 can low-salt chicken broth; (14 -1/2-ounce)

For the Glaze:
Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes.

For Herb Butter:
Blend all ingredients in small bowl. Set aside.

For Onion Mixture:
Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes.

NOTE: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.

For Turkey:
Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin. If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes. Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer. Brush occasionally with glaze and add more broth to pan if liquid evaporates. About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy.

For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and pur e until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper. Serve turkey with gravy. Serves 16


Moist Golden Cornbread
Serves 9

1 cup flour
1 cup corn meal
2 tablespoons sugar, Optional
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
1 egg, beaten
1 tablespoon butter, melted

Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda and salt. Mix buttermilk and egg. Stir buttermilk mixture and butter into cornmeal until blended. Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean.


Chipotle Cranberry Sauce
Yield: 6 Servings

1 tbsp. adobo sauce from chipotle chilies (we dont have that sauce therefore I use a hot chili sauce, a very small amount, according to my particular taste)
1 cup sun-dried cranberries (Crasins)
1/4 cup brandy or bourbon
1/4 cup brown sugar
1/4 cup lemon juice
1 cup water

Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, still covered, for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of butter and spread on rolls. Makes 1 1/2 to 2 cups.


Apricot and Walnut Brown Rice Stuffing
Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing.
Serves 4

1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth

Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F, 20-25 minutes. (Stuffing may be baked inside the turkey or as a side dish).)


Cream of Pumpkin and Morel Mushroom Soup
Serves 4


2/3 ounce morel mushrooms, dried (I use whatever mushrooms are available)
2 tablespoons butter
2 yellow squash or pumpkin, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, small dice

Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles. Combine butter, squash, onion, garlic, bouillon cubes, spices, and 1 cup of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes. Pour cooked squash mixture into a blender and puree. The mixture will be thick. Add heavy cream and 1/4 cup of the reserved mushroom liquid (strained) to the mixture and blend. Add the sliced mushrooms and the red peppers.


Cranberry Mimosas
A great Thanksgiving twist on an old classic. Try it, you'll like it!

Chilled Champagne
Chilled Cranberry Juice
Fresh Cranberries

Fill a tall wine glass or champagne fluted glass half full with Champagne. Add a little cranberry juice and drop 3 or 4 cranberries in a s a garnish.


Boursin Mashed Potatoes
Yield: 8 Servings

3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces
2 pkgs. Boursin cheese with garlic and herbs
1/2 cup half & half
4-tbsp. butter
Salt and freshly ground black pepper to taste

Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1 minute more. Add salt and pepper to taste. Serve immediately.

Green Bean Saut
Serves 4

1/2 teaspoon vegetable oil
1 teaspoon finely chopped garlic
1/3 cup finely chopped white onions
1/2 cup chicken broth
1 teaspoon oregano
2 1/2 cups green beans, cut into 1-inch pieces
1 1/2 cups sliced, raw mushrooms
1/2 cup white wine

Saut the first 3 ingredients over medium-high heat in a Teflon fry pan for a few minutes, stirring frequently. Add the 1/2 cup of chicken broth and let simmer for a minute or so more. Then add the oregano, green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness.


Sherried Sweet Potatoes with Pecans
Serves 6

6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter

Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry. Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled. Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.


Pumpkin Brownies with Vanilla Frosting

2 eggs, beaten
1/2 cup brown sugar, packed
1/4 cup honey
1 cup pumpkin puree
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon each salt, baking powder, and ginger
1/4 teaspoon each allspice and cloves
1 cup chopped, toasted pecans

Preheat oven to 350 degrees. Butter a 13x9x2 inch pan. Cream together eggs, butter, sugar, honey, pumpkin and vanilla extract. In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, cloves and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in pecans. Pour batter into pan. Bake about 25 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan. Spread cool brownies with vanilla frosting, then allow to set. If necessary, chill until set, then cut into bars.

Vanilla Frosting

3 ounces of cream cheese, softened
1 teaspoon cream or milk
1 tablespoon pure vanilla extract
2-1/2 cups powdered sugar.

Cream together ingredients, gradually adding sugar. Add more milk or cream if necessary to bring to easy-mixing consistency. If you're interested in a different approach to cranberries this year, here's a refreshing palate cleanser that's also festive.


Italian Custard Cake

1 10-inch angel food cake, cut or torn into pieces approximately 1-1/2 inch square. Put them into a very large mixing bowl and set aside.

Oil a 10-inch tube pan or 9 x 13 x 3 inch rectangular plan. Set aside.

Custard Sauce:

In a small bowl put 1/2 cup cold water. Sprinkle 1 envelope (1 tablespoon, 7 grams) unflavored gelatin over the water and set aside.

In a medium size bowl add 6 extra large egg yolks and beat slightly. Add 1/2 cup sugar, 1/2 cup Sherry or dry Marsala wine and 1/4 cup water.

Transfer mixture to a heavy saucepan and cook over medium heat, stirring constantly until custard thickens (thermometer should read 170 degrees). Do not allow to boil.

Remove from heat and immediately strain into a clean bowl. Gently blend in the softened gelatin. Set mixture aside.

Put 2 cups whipping cream into a large bowl and beat until cream begins to thicken. Gradually add 1/4 cup sugar, 1 tablespoon pure vanilla extract plus 1 tablespoon Marsala or Sherry. Beat until creamy-thick. Refrigerate.

Place the bowl of warm custard sauce over a larger bowl with ice covering the bottom. Stir gently with spatula until the custard sauce becomes cold and begins to thicken. Remove custard sauce from ice and fold in the chilled whipped cream.

Pour half of the custard cream mixture over the angel food cake. Using a large spatula, fold the cream into the cake. Add the remainder of custard cream and continue to fold until all the cake pieces are well coated.

Pour into the oiled pan. After half the mixture has been transferred, tap the pan to settle the contents to ensure no air holes are present. Add balance of mixture.

Cover and refrigerate the dessert cake until fully set (6-8 hours or overnight). The cake must be used soon after because the gelatin may not hold more than a day or two.

To Serve:

Whip 1 cup heavy cream (1-1/2 cups if using the rectangular pan) with 1 tablespoon Sherry or Marsala and 1 tablespoon pure vanilla extract.

Unmold the custard cake onto a serving platter and ice with whipped cream mixture. Garnish the cake with seasonal berries and mint or geranium leaves, or grated chocolate.

Serve with a pitcher of strawberry-raspberry sauce or a thin chocolate sauce.


Strawberry-Raspberry Sauce

2 cups of hulled sliced strawberries or raspberries (or one 16 ounce package of frozen berries without sugar)
2 tablespoons of Chambord Liqueur or Marsala
1 teaspoon pure vanilla extract
1 tablespoon sugar (or to taste)
1 teaspoon fresh lemon juice

Place ingredients in food processor or blender and blend till smooth. Add additional liqueur (or water if preferred) if mixture is too thick.
Sieve through a mesh sieve to remove seeds. Serve alongside cake.