Happy Thanksgiving!!
For the most part, I was always taught in school that the first Thanksgiving was the celebration of the first year that the settlers in the New World shared with their Native American neighbors, (what I learned later) who were vitally significant to the settlers survival. The tradition has come to mean the shared day with family and friends to give thanks for all of our blessings and good fortune across the year, eat until we pass out and watch Football. I still enjoy the Macy's Parade in the morning, although I am generally the only one in the house who does. Hey, I love a parade!. Since I have had my own family I have tried to make traditions very similar to all the days of feasting we have had across the years but from time to time with something different to try. So, as you prepare your thanksgiving for November 28, let me present a few recipes that can add that twist.
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1. New England Clam Chowder |
Here is what you need
1 tablespoon plus
1 teaspoon olive oil
4 slices Canadian bacon, diced (2 ounces)
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1 pound containers frozen clams packed in their own juice, thawed, juice reserved
1 1/4 pounds russet potatoes, cut into 1/2inch dice
1 bay leaf
2 cups cold lowfat (1 percent) milk
2 tablespoons heavy cream
3 tablespoons allpurpose flour
Hot sauce (such as Tabasco), for serving (optional)
Here is what you do
Heat 1 teaspoon of the oil in a large soup pot over mediumhigh heat. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4
minutes. Transfer the bacon to a plate.
Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat
stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more.
Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a
bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil).
Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more.
Discard the bay leaf. Add salt and pepper to taste. Right before serving, stir in the bacon. (optional) Serve with the hot sauce.
1 tablespoon plus
1 teaspoon olive oil
4 slices Canadian bacon, diced (2 ounces)
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1 pound containers frozen clams packed in their own juice, thawed, juice reserved
1 1/4 pounds russet potatoes, cut into 1/2inch dice
1 bay leaf
2 cups cold lowfat (1 percent) milk
2 tablespoons heavy cream
3 tablespoons allpurpose flour
Hot sauce (such as Tabasco), for serving (optional)
Here is what you do
Heat 1 teaspoon of the oil in a large soup pot over mediumhigh heat. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4
minutes. Transfer the bacon to a plate.
Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat
stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more.
Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a
bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil).
Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more.
Discard the bay leaf. Add salt and pepper to taste. Right before serving, stir in the bacon. (optional) Serve with the hot sauce.
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2. Wild Rice Stuffing with Cranberries, Pecans and Bacon |
Here is what you need
1 1/4 cup wild rice, uncooked (I used long grain and wild rice)
4 slices Bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry, (optional)
1 teaspoon dried thyme leaves, crushed
2 cups celery, chopped
3/4 cup dried cranberries
1/2 cup pecans, chopped and toasted
Here is what you do
1. Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving
1 tablespoon drippings in saucepan. Drain bacon; set aside.
2. Add onion to saucepan; cook until tender,stirring occasionally.Add wild rice; cook and stir for 3 minutes. Add chicken broth, water,
sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in celery and dried cranberries.
3. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is
tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
1 1/4 cup wild rice, uncooked (I used long grain and wild rice)
4 slices Bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry, (optional)
1 teaspoon dried thyme leaves, crushed
2 cups celery, chopped
3/4 cup dried cranberries
1/2 cup pecans, chopped and toasted
Here is what you do
1. Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving
1 tablespoon drippings in saucepan. Drain bacon; set aside.
2. Add onion to saucepan; cook until tender,stirring occasionally.Add wild rice; cook and stir for 3 minutes. Add chicken broth, water,
sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in celery and dried cranberries.
3. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is
tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
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3. Garlic Parmesan Mashed Potatoes |
Here is what you need
6 medium Yukon Gold potatoes (about 3 pounds, peeled and cut into 2 inch chunks)
Kosher salt
1 cup condensed milk
6 Tbsp. butter
6 ounces parmesan cheese, grated
1/4 tsp. ground black pepper
6-8 cloves of garlic, roasted and finely chopped
Here is what you do
Put potato chunks in a large pot and add enough generously salted water to cover potatoes by 2 inches. Bring to a boil, then reduce heat to
medium and simmer until potatoes are tender throughout when pierced with a fork, 25 to 30 minutes. Drain well and set aside until cool enough
to handle.
In a medium pot, bring condensed milk and butter to a simmer over medium heat. Watch closely to make sure mixture becomes near but
doesn't boil, then remove from heat. Meanwhile, working over a large bowl press the potatoes with a potato masher. Add condensed milk
mixture, parmesan cheese, 1½ tsp. salt, and pepper and gently fold together until combined. Stir in roasted garlic, transfer to a large bowl, and
serve.
6 medium Yukon Gold potatoes (about 3 pounds, peeled and cut into 2 inch chunks)
Kosher salt
1 cup condensed milk
6 Tbsp. butter
6 ounces parmesan cheese, grated
1/4 tsp. ground black pepper
6-8 cloves of garlic, roasted and finely chopped
Here is what you do
Put potato chunks in a large pot and add enough generously salted water to cover potatoes by 2 inches. Bring to a boil, then reduce heat to
medium and simmer until potatoes are tender throughout when pierced with a fork, 25 to 30 minutes. Drain well and set aside until cool enough
to handle.
In a medium pot, bring condensed milk and butter to a simmer over medium heat. Watch closely to make sure mixture becomes near but
doesn't boil, then remove from heat. Meanwhile, working over a large bowl press the potatoes with a potato masher. Add condensed milk
mixture, parmesan cheese, 1½ tsp. salt, and pepper and gently fold together until combined. Stir in roasted garlic, transfer to a large bowl, and
serve.
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4. Pumpkin Praline Pie |
Courtesy of Emeril Lagasse and Beth Ann Woodward of Spring, Texas the Winner of the ABC Good Morning America 2000 Pie Contest
Here is what you need
Either *home-made (see below) or store-bought refrigerated crust (Beth prefers Pillsbury)
for praline layer:
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tablespoons softened butter
Ingredients for pumpkin filling:
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tablespoon all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup evaporated milk
Ingredients for *home-made crust:
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/3 cup and 1 tablespoon shortening - or 1/3 cup and 1 tablespoon lard
2 to 2 1/2 tablespoons ice water
(add the extra 1/2 tablespoon if it is too dry)
Here is what you do
Directions for Home Made Crust
1. Preheat oven to 375 degrees F. and use a 9-inch deep-dish glass pie plate.
(**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must
be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not
sticky. Form into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into
9-inch deep-dish glass pie plate. Press into pan and crimp edges decoratively.
Directions for Praline layer and filling
1. In food processor, add pecan pieces, dark brown sugar, and butter.
Process until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the
pie crust so it will not float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order
the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still
slightly jiggly in center, depending on oven 45-55 minutes total.
(Remove from oven and let cool on counter until room temperature. Chill in refrigerator.)
4. Garnish with whipped cream and caramelized pecans, if desired. (*see recipe for caramelized pecans below) Cut pie into eight servings and
garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.
Optional: caramelized pecans
16 nice pecan halves
3 tbsp white granulated sugar
1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat, stirring constantly. Continue stirring until sugar melts and
begins to caramelize*.
2. When pecans are nicely coated, remove from heat and cool.
* see Glossary
Either *home-made (see below) or store-bought refrigerated crust (Beth prefers Pillsbury)
for praline layer:
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tablespoons softened butter
Ingredients for pumpkin filling:
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tablespoon all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup evaporated milk
Ingredients for *home-made crust:
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/3 cup and 1 tablespoon shortening - or 1/3 cup and 1 tablespoon lard
2 to 2 1/2 tablespoons ice water
(add the extra 1/2 tablespoon if it is too dry)
Here is what you do
Directions for Home Made Crust
1. Preheat oven to 375 degrees F. and use a 9-inch deep-dish glass pie plate.
(**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must
be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not
sticky. Form into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into
9-inch deep-dish glass pie plate. Press into pan and crimp edges decoratively.
Directions for Praline layer and filling
1. In food processor, add pecan pieces, dark brown sugar, and butter.
Process until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the
pie crust so it will not float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order
the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still
slightly jiggly in center, depending on oven 45-55 minutes total.
(Remove from oven and let cool on counter until room temperature. Chill in refrigerator.)
4. Garnish with whipped cream and caramelized pecans, if desired. (*see recipe for caramelized pecans below) Cut pie into eight servings and
garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.
Optional: caramelized pecans
16 nice pecan halves
3 tbsp white granulated sugar
1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat, stirring constantly. Continue stirring until sugar melts and
begins to caramelize*.
2. When pecans are nicely coated, remove from heat and cool.
* see Glossary
Tips for the Turkey!
Can't leave out the bird, the star of the show! ;-)
1. Plan ahead if you’re cooking a frozen turkey. The safest way to thaw a bird is in the fridge; count on about five hours per pound for it to fully defrost (so a 20-pounder will take four days).
2. For crisper skin, unwrap the turkey the day before Thanksgiving, and leave it uncovered in the refrigerator overnight.
3. Both low-heat and high-heat cooking have their merits. The classic method is 20 minutes per pound at 325 degrees F; if you're willing to split your turkey so that it lies flat, you can do it in eight minutes per pound at 450.
4. Turkeys cook more evenly if they're not packed full of stuffing. A loose handful of aromatics (carrots, celery, onions and garlic) or fresh herbs adds flavor without leading to a dry bird. Cook the stuffing in a dish on the side, moistened generously with stock.
5. Trussing your turkey makes it look professional and pretty, but for even cooking, leave it untrussed. And hey, it's one less thing for you to do.
6. Scatter roughly chopped chunks of onions, carrots, celery and garlic on the bottom of your roasting pan before arranging the turkey on top. They'll add tons of flavor to your drippings (and thus to your gravy).
7. Once the turkey goes in the oven, don't open the door too often. Every time you do, the heat drops precipitously, so it'll raise both the cook time as well as the odds of a dry bird.
8. Remove the turkey from the oven when the thickest spot between the leg and the breast reads 165 degrees F on an instant-read thermometer. If you stuffed your bird, the stuffing should also read 165.
9. Once your bird is done, tent it loosely with foil and let it rest about half an hour before carving. If you need more time to prep gravy and sides, you can let it rest for up to an hour without losing too much heat.
10. Carve your turkey with as sharp a knife as possible. Take the legs and wings off first (go straight through the joint) and you’ll have more room to maneuver when you get to the breast.
Enjoy and have a blessed holiday!!
Vman
Can't leave out the bird, the star of the show! ;-)
1. Plan ahead if you’re cooking a frozen turkey. The safest way to thaw a bird is in the fridge; count on about five hours per pound for it to fully defrost (so a 20-pounder will take four days).
2. For crisper skin, unwrap the turkey the day before Thanksgiving, and leave it uncovered in the refrigerator overnight.
3. Both low-heat and high-heat cooking have their merits. The classic method is 20 minutes per pound at 325 degrees F; if you're willing to split your turkey so that it lies flat, you can do it in eight minutes per pound at 450.
4. Turkeys cook more evenly if they're not packed full of stuffing. A loose handful of aromatics (carrots, celery, onions and garlic) or fresh herbs adds flavor without leading to a dry bird. Cook the stuffing in a dish on the side, moistened generously with stock.
5. Trussing your turkey makes it look professional and pretty, but for even cooking, leave it untrussed. And hey, it's one less thing for you to do.
6. Scatter roughly chopped chunks of onions, carrots, celery and garlic on the bottom of your roasting pan before arranging the turkey on top. They'll add tons of flavor to your drippings (and thus to your gravy).
7. Once the turkey goes in the oven, don't open the door too often. Every time you do, the heat drops precipitously, so it'll raise both the cook time as well as the odds of a dry bird.
8. Remove the turkey from the oven when the thickest spot between the leg and the breast reads 165 degrees F on an instant-read thermometer. If you stuffed your bird, the stuffing should also read 165.
9. Once your bird is done, tent it loosely with foil and let it rest about half an hour before carving. If you need more time to prep gravy and sides, you can let it rest for up to an hour without losing too much heat.
10. Carve your turkey with as sharp a knife as possible. Take the legs and wings off first (go straight through the joint) and you’ll have more room to maneuver when you get to the breast.
Enjoy and have a blessed holiday!!
Vman