Best Thanksgiving Recipes of 2008 - What were your favorites?

Heavenly Flour-Bread Rolls

My friend made these and they were truly wonderful. She said the dough is very forgiving. Make them in a muffin tin like clover leaf rolls.

Heavenly Flour-Bread Rolls (makes about 2 1/2 dozen)
Adapted from "Dori Sanders' Country Cooking"


1 tablespoon active dry yeast
2 tablespoons warm water
5 cups sifted all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
2 cups buttermilk

1) In a medium bowl, dissolve yeast in warm water. Set aside.

2) In a large bowl, sift together flour, sugar, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles very coarse cornmeal.

3) Add buttermilk to yeast mixture, stir briefly, and add to flour mixture. Stir until mixture is just moistened. The dough, will be very soft. (You may covered and refrigerate
it overnight at this point.) Let the dough rest and rise, covered, for at least a half hour, or up to several hours, punching it down as
need be during the longer rise.

4) Lightly grease muffin tins. Preheat oven to 400 degrees. (If refrigerated, remove dough from refrigerator and let rise an hour. Then
punch down the dough and knead it briefly, about 2 minutes, on a lightly floured surface.) Pinch off quarter-sized pieces, roll them into
rounds between the palms of your hands and put 3 small balls into each muffin tin. Let rise for 30 minutes and bake about 15 to 20 minutes,
or until golden.

http://blog.seattletimes.nwsource.com/allyoucaneat/2008/11/20/get_em_while_theyre_hot_my_fav.html#more

 
Roast chicken with lots of caramelized onions and garlic -

perfect slathered over mashed potatoes, not to mention the chicken. Delicious! And what made this even better was the fact that my husband did the whole dinner - a rare occasion!
(I made a deep dark chocolate cake for dessert. Such an unusual thing for me to do, isn't it? LOL)

 
Fav. Thanksgiving Recipe: C.I.'s dry salt brined turkey

It was so much easier and tastier than wet brined, which I have been doing for years! I had a 19 1/2 lb. fresh turkey and used 7 T. salt, which I rubbed under the skin. Then place turkey in 2 1/2 gal. ziplok bag and refrigerated for 24-48 hrs(i did 48)then rinse thoroughly, dry with paper towels, rubbed with seasoned butter and stuffed with halved lemons and onions. I also did a 10 lb. turkey breast this way. I served over 30 people and got so many raves. It truly was the best turkey I've ever made. leftovers today were still unbelievably moist. Steph

 
REC: Brussels Sprouts with Pancetta and Garlic

This has been on our table for a couple of years, and always disappears.


* Exported from MasterCook II *

Brussels Sprouts With Pancetta And Garlic

Recipe By : Gourmet
Serving Size : 4
Categories : Tried & True Vegetables

Amount Measure Ingredient -- Preparation Method

1 Pound Brussel Sprouts
2 Ounces Pancetta -- see note
2 Cloves Garlic -- minced
1 Tablespoon Balsamic Vinegar
1/2 Tablespoon Olive Oil
Coarse Salt -- to taste
Freshly Ground Black Pepper -- to taste
1 Tablespoon Water

Preheat oven to 450° F. Cut the stems from the brussels sprouts, and halve each.
Toss the sprouts together with the pancetta (which has been cut into small dice), garlic, balsamic vinegar, olive oil, salt & pepper in an 11 x 7" baking pan; spread in 1 layer.
Roast in the upper third of the oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, approximately 25 minutes. Stir in water, scraping up any browned bits on the bottom of the pan. Toss the mixture again before serving. Serve warm.

- - - - - - - - - - - - - - - - - -

NOTES : Bacon or proscuitto can be substituted

 
Rec: Yams with Rosemary and Garlic

I cut the yams up into chunks sometimes, and vary the amounts, but the concept remains the same.
This is also a favorite.

* Exported from MasterCook II *

Yam Slices Baked With Rosemary And Garlic

Recipe By : Bon Appetit
Serving Size : 12
Categories : Vegetables, Tried & True

Amount Measure Ingredient -- Preparation Method

9 Yams, Peeled, Cut Into 1/3" Thick Rounds
1/2 Cup Olive Oil
1 Tablespoon Dried Rosemary, Generous -- crumbled
20 Cloves Garlic -- flattened
Salt And Freshly Ground Pepper

Preheat oven to 450° F. Divide first 4 ingredients between 2 large baking dishes. Stir to coat yams. Season generously with salt and pepper. Bake until yams are tender and crusty, stirring occasionally, 50 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : Original recipe calls for using unpeeled garlic cloves, and discarding them before serving, but I prefer to peel them and leave them in. (love my garlic!)

 
Marc's Cranberry Sauce

I have made this for several years. The recipe came from Marc Schermerhorn. Not sure where he got it or how he came up with it. But it is a winner.

Cranberry Sauce
1 12 oz bag raw cranberries, washed, dried and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup red currant jelly
2/3 cup water
1/4 cup dark rum
Orange zest
Roasted pecans

In large saucepan, combine all ingredients except rum. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes or until cranberries begin to pop.

Remove sauce from heat. Stir in rum. Refrigerate at least overnight to thicken sauce. Return to room temperature to serve.

 
Yeast Rolls

And one more

Addeline's Rolls

1 Quart buttermilk
2 Cakes yeast
1/2 Cup sugar
1 Tablespoon salt
1 Cup melted shortening
1 Teaspoon soda
10 cups flour, sifted

Heat buttermilk to lukewarm. Dissolve yeast and soda in 1/3 cup lukewarm water. Add to buttermilk. Add sugar, salt & shortening. Work in flour. The dough will be very soft. Let rise 1 1/2 hours. Shape into rolls. Let rise again. Bake 375 for 20 minutes

Makes 5-6 dozen rolls - may be halved

These freeze well. When taken from freezer, it takes 10 to 20 minutes in moderate oven to warm.

 
Apple pie- combo of Julia Child piecrust and my sisters filling..see below

AppLE PIE Bake in 425 oven for 40-50 minutes
.


Filling
1 cup sugar - my sister uses only brown - I did 1/2 and 1/2
½ tsp powdered ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt (I don't use)
2 Tb flour
3 Tb strong tea
1 Tb lemon juice
8/9 apples or 4 cups apples sliced
2 Tb butter

Layer mixture and apples. Put butter at top, right under top crust. (I just throw the spices and stuff over the apples and mix, then put in pie pan then add butter. Who has time to layer?)

The tea is the secret here I think. Got raves.
And when I made it I had too many apples so I just popped them (with the mix) into a small casserole and they came out yummy too.

 
Broccoli and Cauliflower Flan and Chocolate Panforte Candies- both excellent!

Chocolate Panforte Candies Bon Appétit | December 2008

by The Bon Appétit Test Kitchen
A great homemade gift. Panforte (an Italian fruit-and-nut confection) is the topping for these bittersweet chocolates.
Yield: Makes 14
Active Time: 40 minutes
Total Time: 2 hours

1/2 cup quartered dried black Mission figs
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
11/4 teaspoons grated orange peel, divided
1/2 teaspoon ground cinnamon
2/3 cup (scant) hazelnuts, toasted
1 cup bittersweet or semisweet chocolate chips
14 standard paper muffin baking cups

Cook first 5 ingredients and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat; mix in cinnamon, remaining 1/4 teaspoon orange peel, and nuts.
Melt chocolate in microwave-safe bowl on medium power until melted and warm to touch, stopping once to stir, about 1 1/2 minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate onto bottom of each paper cup. Tap baking sheet on work surface to spread chocolate over bottom of cups. Top center of each with about 1 mounded teaspoon fig mixture. Chill until firm, about 1 hour. Peel off paper. Let chocolates stand at room temperature 15 minutes before serving.



Cauliflower and Broccoli Flan with Spinach Bechamel Bon Appétit | May 2005

Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci
In typical trattoria fashion, this dish serves as the meal's antipasto, which is followed by the pasta course. What to drink: A light, dry red from Carmignano, a Tuscan wine district known for its blends of Sangiovese with Cabernet Sauvignon and Cabernet Franc. Try: Capezzana Barco Reale di Carmignano.
Yield: Makes 6 servings

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets

2 6-ounce bags baby spinach leaves

6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)

 
Butterscotch Yams from Pat No Cal and Olga's Mushroom Rolls

This one is in T&T, and nobody guessed that the crust was bread.

MUSHROOM ROLLS

This hors d"oeuvre is a favorite--you'll eat until it's gone.

1/2 cup chopped onion
1/2 lb. mushrooms, chopped
1/4 cup butter or margarine

8 oz. cream cheese
1/2 tsp. worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder

Loaf of white sandwich bread, sliced
butter or margarine for brushing

Put onion, mushrooms and butter into frying pan. Saute until soft and onions are clear.

Add cream cheese in chunks. Add next 4 ingredients. Stir until cheese melts. Let stand until completely cool.

Remove crusts from bread. Roll each slice with rolling pin. Spread mushroom mixture on each slice and roll up as for jelly roll. Brush with melted or soft butter. Place on tray to freeze. Store in plastic bag.

To serve, cut each roll into 3 pieces. Arrange on ungreased baking sheet. Bake in 400 F. oven for 10 to 15 minutes until toasted and hot. Makes 4 dozen.
olgaD


And Pat was right about everyone wanting the recipe for these delicious sweet potatoes:

Butterscotch Yams

6 medium yams, cooked (but not to mushy stage), peeled, sliced/quartered
1/2 cup light or dark Karo syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half (or a little more, if desired)
2 tbsp butter
1/2 tsp salt
1-1/2 tsp cinnamon

Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, simmer 5 minutes. Pour over yams. Bake 25-30 minutes at 350 degrees, basting occasionally, until glazed.

Yield: 6 servings

Pat’s notes: I like to double the yummy sauce for these yams. I often make both the butterscotch yams and scalloped potatoes to accompany ham or turkey. The sweetness of the yam dish is a nice contrast to the light tang of the scalloped potatoes. They can both be made a day ahead then baked before serving. And while the oven temps read differently in each recipe, since the potatoes are already cooked and really just need to be heated through, I often put them in the oven at the same time at around 375-400 degrees until they're hot.
pat no cal
http://www.finerkitchens.com/swap/forum1/38923_Recs_Elegant_Scalloped_Potatoes_and_Butterscotch_Yams


Thanks to both OlgaD and Pat for these yummy and easy recipes. By popular demand I'm sending out both recipes to everyone today.

 
You must log in or register to reply here.
Back
Top