Recipe(tried): Thanksgiving 2001 Menu...

Hi Everyone,

Well, my menu is finally done and I am so glad...later on this week I can sit down with a glass of wine and take stock of what is in the pantry and freezer and begin my grocery list.

The sales have started in my local grocery stores with brown sugar, butter and flour... I stumbled upon chicken broth at Walmart's for 50 cents a can. As the weeks go by, we will begin to notice more holiday staples on sale. I like to theme our holiday feast around the traditional foods served on this day with a great emphasis on fruits, nuts and vegetables reminiscent of the harvest.

I always enjoy finishing up the menu and playing around with the different clip arts one can use to embellish it. My guests enjoy coming into the kitchen, getting a drink and perusing the menu posted on the fridge. They know anticipation is just the half of enjoying a delicious home-made Thankgiving feast. The Dessert Buffet this year will be on the antique English Server decorated with Fall leaves and decorative pumpkins. I love displaying them on glass cake stands with old silver serving pieces. We always enjoy dessert a few hours after the meal.

The second best part of this holiday are the leftovers! There will be an assortment of sandwiches and soups to look forward to. I can't wait til everyone else begins posting their holiday menus and ideas!!

Here is this year's menu comprised of old familiar favorites and some new ones to tempt our palates!!

THANKSGIVING 2001

Cider Basted Turkey w/Roasted Apple Gravy
Sausage, Herbs & Apples Stuffing
Cranberry Sauce
Spiced Apple Harvest Compote

Francis Coppola Bianco Vino
Forest Glen Merlot

Spinach Noodle Kugel
Sweet Corn,Chipotle & Scallion Casserole
Sweet Potato Crunch
Garlic & Sour Cream Mashed Potatoes
Baby Green Peas

Holiday Cole Slaw
Strawberry Banana Nut Congealed Salad
Assorted Bread Basket of Honey Oat Bread, Pumpkin Bread and Verla's Butter Rich Rolls

White Coconut Layer Cake w/Lemon Curd Filling
Pumpkin Pie w/Brown Sugar Pecan Streusel
Granny's Pecan Tarts
Miss Betty's Chocolate Cream Pie
Cinnamon Praline Cheesecake w/Caramel Fudge Ripple

THE RECIPES:

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY

Turkey
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried rubbed sage
3/4 teaspoon ground cinnamon

1 (18-22) pound turkey
1 stick butter, room temperature

6 carrots, scraped and cut into long slivers
6 celery stalks, washed and cut into long slivers
2 golden delicious apples, sliced

Gravy
2 cups (about) canned low-salt chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

For turkey: Position rack in bottom third of oven and preheat to 325F. Combine first 5 ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil. Set liquid aside.

Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt and pepper. Spoon stuffing into into main cavity and neck and sew up. Tuck wing tips under turkey; tie legs together loosely. Place carrot and celery sticks along bottom of large roasting pan and place turkey in large roasting pan. Rub turkey breast and legs with butter. Pour half of basting liquid over turkey. Sprinkle with salt and pepper.

Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated. Add all apple slices to pan juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175 F, basting frequently with pan juices, about 1 hour 30 minutes longer.

Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).

For gravy: Using slotted spoon, transfer apples, carrots and celery sticks from pan juices to bowl. Pour pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5 minutes. Mix apple cider and cornstarch in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes. Season to taste with salt and pepper.

adapted from a recipe printed in Bon App tit
December 2000

Sausage, Herbs & Apples Stuffing

1 lb. Tennessee Pride or Jimmy Dean Pork mild sausage
2 cups chopped onions
1 cup chopped celery, incl. leaves
1 bag (14 oz.) Pepperidge Farm herb seasoned stuffing plus a small bag of stuffing
2 cups chicken broth (Swanson's canned)
2 sticks (1 cup) butter
1 cup golden raisins
3 red apple, washed, cored and chopped
1/2 cup chopped almonds or pecans or walnuts
1 tsp. cinnamon
salt and pepper to taste
2 packets GWashington's Seasonings

Cook sausage in skillet till browned. Drain and set aside. Heat the broth and melt a stick of butter in it. Set aside. Saute onions and celery in butter till onions begin to golden.

In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your hands, add 1 c. of broth at a time till you get to the mushy stuffing stage.

Taste and adjust seasoning by adding salt and pepper to taste.

Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.

Spinach Noodle Kugel

1 pkg. (8 ozs.) noodles (fine or medium)
1 large onion, chopped
3 garlic cloves, pressed
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick (1/2 cup) butter, divided
salt and pepper to taste

Saute your onions until golden in 1/2 stick butter. Toss in garlic and cook for 2 more minutes. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 16

Sweet Corn, Chipotle & Scallion Casserole
serves 6

1 reg. size can of creamed corn
1 reg. size can of yellow corn, drained
1/4 cup sugar
2 scallions, chopped
1 tsp. canned chipotle in adobo sauce
8 oz. sour cream
2 eggs, beaten
1/2 cup margarine, melted and cooled
1 box Jiffy corn bread mix
paprika for sprinkling top

Preheat oven top 350. Combine all ingredients in a large bowl and blend well. Pour into a greased 12x8x2 baking dish, sprinkle paprika over top and bake for 45 minutes.

Sweet Potato Crunch

6 sweet potatoes
1 cup sugar
2 eggs
1 stick (1/2 cup) butter, softened
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. nutmeg
1 tsp. cinnamon
handful of small marshmallows

Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Sprinkle with marshmallows. Bake at 350 for 45 minutes.

Mashed Potatoes with Garlic And Sour Cream

6-8 potatoes, washed, peeled and cubed
1 stick (1/2 cup) butter
1/2 cup sour cream
salt and pepper
3 garlic cloves
1/4 cup milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.

Holiday Cole Slaw

2 (10 oz.) pkgs. finely shredded cabbage
1 carrot shredded
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. black pepper
1/2 cup mayo
1/4 cup buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar

Combine cabbage and carrot in a large bowl.

Whisk together the sugar and next 7 ingred. til nicely blended. Toss with the cabbage and carrot. Cover and chill 2 hours.

Strawberry Banana Nut Congealed Salad
serves 8

2 (3 oz.) pkgs. strawberry gelatin
1 cup boiling water
1 (10 oz.) pkgs. frozen sliced strawberries
1 (16 oz.) can crushed pineapple, well drained
3 bananas, sliced very thin
1 cup chopped pecans
2 (8 oz.) sour cream

Dissolve gelatin in boiling water. Add next 4 ingredients and mix well. Put half of this mixture in a 9x13 glass pan and let it set until firm in fridge. Spread sour cream over top evenly and layer the sliced bananas over this. Pour on the remaining gelatin mixture carefully and return to fridge to set til firm covered with foil. Cut into squares and serve on lettuce leaves.

Honey Oat Bread
makes 2 loaves

1 3/4 cup warm water (105 to110F)
1 Tbsp. dry yeast
3/4 cup rolled oats
1/3 cup honey
3 Tbsp. vegetable oil
2 1/2 tsp. salt
5 cups all-purpose flour

1 large egg, beaten to blend
Additional quick-cooking oats

Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 min. to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil and salt. Stir in enough flour to form a soft dough. Coat another large bowl with oil and transfer dough to oiled bowl and turn to coat. Cover with a plastic wrap, then kitchen towel and let sit and rise at room temperature until doubled in volume, about an hour.

Oil two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves, place 1 loaf in each pan. Cover and let rsie in draft-free area until doubled in size, about 20 minutes.

Preheat oven to 350, brush tops of loaves with beaten egg, sprinkle with additional oats. Bake until nrown on top and tester inserted in middle comes out clean, about 40 minutes. Cool completely, can be prepared 1 day ahead. Store airtite at room temperature.

The Green Mountain Inn
Stowe, Vermont
Bon Appetit, 11/2001

Pumpkin Spice Bread Loaf

3 cups flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 allspice
2 eggs
1 (16 oz.) can pumpkin
1 cup packed dark brown sugar
1/2 cup maple syrup
1/4 cup veg. oil
1/2 cup raisins
1/2 cup chopped pecans

Preheat oven to 350.
Mix 1st 6 ingredients. Set aside. In another bowl, beat eggs together with pumpkin, brown sugar, oil. Blend well. Add flour and mix until just moistened. Gently stir in raisins and nuts. Pour into a greased loaf pan and bake 1 1/4 hours.

Verla's Butter Rich Rolls posted at TKL
Makes 32 rolls

1 1/3 cup warm water
1/2 cup butter, melted (not margarine)
6 Tbsp. sugar
1 large egg
1 tsp salt
4 1/2 cups bread flour
4 Tbsp. dry milk
2 tsp. active dry yeast

Egg Glaze
1 egg beaten
3 tsp water

1. Measure all ingredients except yeast into bread pan in the order listed above. Tap pan to level all ingredients. Make a depression in middle of flour and sprinkle yeast into it. Make sure yeast does not touch any liquids.

2. Process dough on the dough cycle. I use the short dough cycle.

3. Remove dough from pan and shape. Divide dough into four pieces and cut each quarter into 8 pieces. Shape each piece into a ball.

Butter a sheet pan and sprinkle with cornmeal if desired. Place rolls on pan. Brush with egg glaze.

Cover and let stand 15 to 20 minutes until doubled.

Bake at 375 degrees for 15 minutes or until golden.

You can also use this for cinnamon bread, cloverleaf rolls, loaf bread, or bread sticks.

Coconut Layer Cake with Cream Cheese Frosting
and Lemon Curd Filling

2 sticks (1 cup) butter
2 cups sugar
4 eggs
3 cups sifted cake flour
2 1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 tsp. almond extract
1 tsp. vanilla extract
2 cups flaked coconut

Robertson's Lemon curd

Frosting:
1 (8 oz.) pkg. cream cheese, room temp.
1 stick (1/2 cup) margerine
1 stick (1/2 cup) butter
1 tsp. vanilla extract
1 (16 oz.) box of powdered sugar

Cream the butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition. Combine the flour, salt, baking powder and sift it together. Add to the creamed mixture alternately with the milk beginning and ending with flour. Stir in flavorings. Pour batter into 3 greased and wax papered 9-inch round pans. Bake at 375 for 25 minutes. Cool cakes in pans for 10 minutes. Then invert to cool completely on racks.

Frosting:
Cream the butter, margarine and cream cheese well. Add vanilla. Slowly add the powdered sugar until nice and creamy.

Place the first cake layer onto the serving platter. Spread a thin layer of lemon curd over. Then spread some frosting over the lemoin curd. Place another cake layer over this and repeat procedure. Place the last cake layer over and frost all over and sides with the remaining frosting. Sprinkle the flaked coconut all over top and sides. Impressive cake!!!

Pumpkin Pie with Brown Sugar Pecan Streusel & Whipped Topping

Pie
1 (15-ounce) can pumpkin
3/4 cup maple syrup
3/4 cup whipping cream
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon ground cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. salt

1 Flaky Pie Crust

Brown Sugar Pecan Streusel Topping

1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. cinnamon

Mix all ingredients together in a bowl using clean fingers to crumble up.

Whipped Topping:
1 cup chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

For pie: Position rack in bottom third of oven and preheat oven to 350F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, pumpkin pie spice and salt in large bowl to blend well.

Pour pumpkin mixture into prepared pie crust. Bake for 30 minutes and then sprinkle streusel topping evenly over top mounding up in the middle. Bake an additional 30 minutes until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

For whipped cream: Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.

Serve pie cold or at room temperature with whipped cream.

Makes 8 servings.

Granny's Pecan Tarts
yields 16 tarts

3 eggs
1 cup white corn syrup
3/4 cup sugar
1/4 cup brown sugar
1/4 cup melted butter
1 tsp. vanilla
1 cup chopped pecans
16 small tart shells

Mix all ingredients well and pour into raw tart shells, bake at 325 for 30 minutes.

Miss Betty Brown's Chocolate Cream Pie

1 ready made graham cracker pie crust
1 1/4 cup cold milk
1 package large Jello Instant Chocolate Pudding
1 (8 oz.) tub Cool Whip
1 small chocolate bar, shaved in curls

Pour the cold milk into a large bowl. Beat in the chocolate pudding mix using a whisk. Fold in half of the Cool Whip and spread into the prepared pie crust. Top with the remaining Cool Whip and shave the chocolate bar in curls over the top. Refrigerate before serving.

Serves 8

Cinnamon Cheesecake with Crunchy Pralines and Caramel Fudge
Makes 12 servings

Crunchy Pralines
Buy 1 lb. crunchy pralines and chop coarsely. Set aside.

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 22 sheets, finely crushed with a rolling pin in a sealed plastic bag)
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:
24 ounces cream cheese (three 8-ounce packages)
1 1/2 cups sugar
1 cup plus 2 tablespoons sour cream
3 large eggs
2 teaspoons vanilla extract
1 tablespoon cinnamon
4 tablespoons cocoa powder

1 jar of caramel for topping
1 jar hot fudge sauce

To Make the Graham Cracker Crust:

1. Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine. With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass. Remove from the processor and firmly press the mixture into the base of a 9-inch springform pan, spreading it evenly.

To Make the Cheesecake:

2. Preheat the oven to 350 degrees F.

3. In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. Add the sugar and cinnamon and continue beating until thoroughly incorporated and creamy. Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and beat until thoroughly combined.

4. Take out about 1 1/2 cups of batter and mix with the 4 tablespoons of cocoa. Pour the filling into the prepared springform pan. Bake in oven for about 10 minutes. Mix in about 1 cup of chopped pralines to the cheesecake batter.

5. Pour the rest of filling into the prepared springform pan and place on the center rack of the oven. Bake for 1 hour. Protecting your hands with oven mitts or pads, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up - a sign of doneness - or is still slightly fluid (alternatively, check the cheesecake's internal temperature with an instant-read thermometer, which should register 180 degrees F). When it is done, let it cool to room temperature. Slighly warm the hot fudge suace and drizzle in one way on top of the cooled cheesecake. Drizzle the caramel fudge the opposite way and sprinkle with the remainder of the chopped pralines Refrigerate it overnight before removing the side of the pan. Cut the cheesecake into wedges with a sharp knife. On each plate, drizzle some caramel before putting the slice on. You may pipe some whipped cream on top.