Here is my 2009 Thanksgiving menu. It took me a while to post this year because my sister-in-law was just diagnosed with Celiac's and I wanted to include as many glutten free goodies as possible for her. The starred dishes are glutten free and I have not yet had a chance to test them so if you try them and hate them SORRY! I will be flying by the seat of my pants this year, but we will have fun!
Did I also mention that in addition to cooking an ENTIRE meal for my family, mom, sister, brother, nephew and sister-in-law; I have to attend dinner with Dave's family from 1-3pm (with rolls of course) that day and then serve dinner here at 6pm? PHEW! I think I will need a double serving of dessert and lots of diet coke to survive.
THANK GOODNESS THE COWBOYS ARE PLAYING!!
Enjoy!
Main Course:
Turkey*
Brine for Turkey
We'll be making this brine on Wednesday evening and submerging our 12-pound turkey in it overnight. If you are making a bigger turkey, make more brine.
2 gallons water
1 head garlic, peels and all
2 tablespoons black peppercorns, toasted and crushed
2 tablespoons white peppercorns, toasted and crushed
2 lemons, juice and hull
10 sprigs rosemary
20 sprigs thyme
10 sprigs sage
2 cups kosher salt
1 cup sugar
2 bay leaves
Combine all the ingredients and stir well.
You have brine.
Combine everything together. Blend well.
To make the final turkey, brine it overnight.
The next day, pat it dry, as dry as you can.
Let the bird air dry for a day uncovered in the refrigerator (after brining) the residual moisture left in the skin from brining evaporates during the overnight rest in the refrigerator. The skin crisps in the oven rather than steaming from the excess moisture.
Preheat the oven to 450°.
Coat the turkey in olive oil
Spread the spice rub, liberally.
Spice Rub for Turkey
1/4 cup kosher salt
1/4 cup plus 2 tablespoons sugar
1 tablespoon garlic powder (or granulated garlic)
1 teaspoon fennel pollen (or ground fennel seeds)
pinch cayenne
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon paprika
Put the turkey in a roasting pan. Pour one can of chicken broth in bottom of pan
Put it in the oven.
Roast at the high heat for 20 minutes.
Turn the heat down to 375° and roast the bird until it is golden and juicy, about 1 1/2 hours.
Take the turkey out of the oven and let it rest, for about 15 minutes, before carving
Gravy*
Thicken with arrowroot and water
Reserved pan juices from turkey roasting pan
2 tablespoons arrowroot
1/2 water OR white wine
Salt and pepper to taste
Preparation:
When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup or bowl. Use a spatula to scrape flavorful pan dripping into the cup or bowl.
When fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix arrowroot with 1/2 cup water or white wine. Stir until smooth and dissolved.
Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.
Mashed Potatoes*
To make mashed potatoes that are dairy-free use a light extra virgin olive oil whip in some warm plain non-dairy rice or hemp milk. A light broth works, too.
Turkey Dressing
1 Dressing package like Mrs. Cubbins or Pepperidge Farms
1 Package Sausage (sage flavor if available)
I stick of butter
2 onions (or less)
1-2 Chopped apples
Sage to taste
2-3 cans Chicken broth as needed
Cook onions in butter until soft and pour over dressing mix. Cook and add sausage. Pour broth over as needed and add sage as desired. I like to use A LOT!
Pinon Rice Bake Recipe with Artichokes, Plum Tomatoes, Pine nuts and Goat Cheese*
2 1/2 cups cooked long grain brown rice cook mine with saffron
1/2 cup toasted pinon aka pine nuts
3 ripe plum tomatoes, seeded, chopped
12 halved artichoke hearts
4 oz. chopped roasted green chiles or chopped jalapeños
1 cup corn kernels
3 cloves garlic, peeled, chopped
Seasoning, to taste cumin, Old Bay Seasoning, sea salt and ground pepper
Extra virgin olive oil, as needed (about 4-5 tablespoons)
4 oz. goat cheese or sheep feta, cubed
Preheat the oven to 350 degrees F. Lightly oil a medium sized casserole dish (preferably, one with a cover).
In a large bowl, combine the cooked brown rice with the roasted corn, pinon, tomatoes, artichokes, green chiles, chopped garlic, and choice of seasoning.
Drizzle with enough olive oil to moisten and lightly toss.
Add in the cubes of feta or crumbles of goat cheese and stir gently, just enough to distribute. Spoon the rice mixture into the prepared casserole dish.
Cover and bake for 30 minutes or so, until the rice is thoroughly heated
Green Beans (Steamed)*
Corn (Steamed)*
Carrots*
Ingredients:
16 ounces baby carrots
2 tablespoons butter or olive oil
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
Preparation: In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.
Company Carrots
6 large carrots
1 Tbsp. grated onion
Small bunch of parsley chopped (about a 1/2 cup)
3 Tbsp. horseradish (I tend to use a bit more)
1/2 cup mayonnaise
1/4 tsp. each of pepper and salt
1/4 cup carrot water (reserved from cooking carrots)
Peel and chop carrots; cook until tender, reserving water. In a baking dish combine the other ingredients; stir in carrots. Top with mixture of 2 Tbsp. melted butter and 1/4 bread crumbs. Bake 20 minutes at 375°F
Cranberry Sauce
2-3 cups cranberries
1 cup orange juice
1 cup sugar
apple chopped (optional)
Grated orange peel
½ to 1 tsp allspice
cinnamon to taste
½ tsp orange extract (optional)
Cook in saucepan over med low heat for 25 minutes
Amazing -out of this world-melt in your mouth-make you wanna slap your mama rolls!
2 TBS yeast (SAF is the best and the only yeast I use)
1/3 cup warm water
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
1 cup hot water or milk (I only use water)
3 eggs (egg substitute works just as well)
5 cups of flour (I usually need an extra half cup, but be careful too much flour = heavy rolls. Been there done that!)
Dissolve yeast in warm water and allow to sit for 5 minutes. I usually measure the yeast into a bowl and then add the water. Cream together butter and sugar. Add salt, hot water and eggs, Mix well. Add 2 1/2 cups of flour and yeast mixture. Mix until batter is smooth. Add
additional flour 1/2 cup at a time until it forms a soft dough. It may take more or less than 5 cups. Allow dough to rise until double in size, about an hour. I also cover the dough with a towel or flour sack cloth. Punch down dough and roll out. Cut into strips and tie knots out of each strip. You can actually form the rolls into crescents or any other shape you choose. Knots are easiest for me. Place on greased cookie sheet and brush each roll with melted butter. Allow to raise, usually another hour. Bake at 375 degrees for 13-15 minutes or until golden brown. When you remove from oven, brush again with melted butter. Makes about 24 rolls. Double this for larger crowds.
Dessert:
RazzleBerry Pie
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
2/3 cup sugar (more if you like sweeter pie)
4 TBSP flour (more if berries and juice look thin)
Thaw fruit almost completely and drain juice through colander. In a large bowl mix fruit, sugar and flour together and pour over bottom crust in pie dish. Add top crust and pinch together. Brush top crust with egg and sprinkle with sugar Cover edges with foil or pie crust protector. Bake for 30 minute at 400 degrees remove foil and bake additional 10 minutes until crust is brown
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water. Chill for 4 hours in plastic wrap or freezer for ½ hour. Split dough in half and place one half back in fridge. Roll out one half of dough and place in pie dish. Quickly add filling and then roll our top crust and place on top of pie. Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar. I like to use large grain sugar,you can purchase at Spoons n' Spice or from The Bakers Catalog.
Apple Pie
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water.
Chill for 4 hours in plastic wrap or freezer for ½ hour.
Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar.
Filling
2/3 cups dark brown sugar
¼ cup sugar
¼ cup flour
¼ cup lemon juice
1 TBS vanilla
1 ½ tsp cinnamon
½ tsp salt
4 lbs tart green apples
¼ cup butter
Combine first seven ingredients. Add apples and toss to coat. Cook on Med/high heat until softened (10 minutes). Place in pie shell.
Streusel
¾ cup flour
4 ½ TBS sugar
2 TBS butter
3 1.4 oz skor/heath bars
Combine and sprinkle over apples. Place top crust on top. Coat with egg mixture and sprinkle with sugar.
Bake at 350 for 55 minutes. You will want to place foil over the crust edged to prevent burning.
Glutten Free Pumpkin Pie*
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
In a food processor or mixer bowl add:
1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon egg substitute
3/4 cup brown sugar
1/2 cup buckwheat flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
1 comment:
yummy, yummy!
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