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Mason-Dixon Thanksgiving Feast
Thanksgiving Meal #1
Southern Roasted Salt-Brined Turkey
and Gravy
Pennsylvania-Dutch Sauerkraut & Apple Stuffing
Southern Roasted Carrots and Parsnips
Pennsylvania Dutch Candied Sweet Potatoes
Pennsylvania Dutch Buttermilk Bisquits
Southern Pumpkin-Pecan Pie
Serves 12
Southern Roasted Salt-Brined Turkey and Gravy
Soaking a turkey overnight in salted water produces an especially moist and well-flavored
bird. Careful attention to basting, especially during the last hour of roasting, is also
essential.
Brine ingredients:
1 cup plus 2 tablespoons kosher salt
1 gallon cold water
One 12-pound free-range turkey--neck, wing tips, heart and gizzard reserved for Giblet
Gravy
turkey
6 tablespoons unsalted butter, softened
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1 large onion, quartered
2 celery ribs, cut into 2-inch lengths
1 bunch of thyme sprigs (2 ounces)
4 sage sprigs
4 garlic cloves, unpeeled
3 bay leaves
6 thick slices of bacon
1 quart chicken stock or canned low-sodium broth
Giblet Gravy, for serving
Preparation:
1. Brine the turkey: In a large stockpot, dissolve the salt in the cold water. Add the
turkey and refrigerate for 12 to 24 hours. Remove the turkey from the brine and pat dry
inside and out with paper towels.
2. Roast the turkey: Preheat the oven to
325°. In a small bowl, blend the butter with the orange juice, lemon juice, thyme, salt
and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion,
celery, thyme sprigs, sage sprigs, garlic and bay leaves. Truss the bird tightly and
transfer it to a rack set in a roasting pan. Arrange the bacon slices over the breast and
pour 2 cups of the stock into the roasting pan.
3. Roast the turkey in the oven for 45
minutes, then baste with 1 cup of the stock. Roast the turkey for 1 1/2 hours longer,
basting with the pan juices every 20 minutes. Add the remaining 1 cup of stock to the pan
and roast the turkey for about 1 hour and 50 minutes longer, basting every 15 minutes with
the pan juices. The turkey is done when an instant-read thermometer inserted into the
thickest part of the thigh registers 170°; if the bacon is very dark, remove it from the
breast. Transfer the turkey to a carving board, cover loosely with foil and let rest for
at least 20 minutes.
4. Pour the pan juices into a glass measure or
bowl and skim off the fat. Strain the juices into the Giblet Gravy and reheat if
necessary. Carve the turkey and serve with the gravy.
Pennsylvania-Dutch Sauerkraut & Apple Stuffing
Yield: about 11 cups
Work Time: 45 minutes
Total Time: 1 hour 30 minutes
Ingredients:
1/2 cup margarine or butter (1 stick)
4 medium celery stalks, diced
1 large onion (12 ounces), diced
2 large Golden Delicious apples, peeled, cored, and diced
1 package (16 ounces) sauerkraut, rinsed and squeezed dry
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 1/2 teaspoons caraway seeds, crushed
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 1/2 loaves French bread (8 ounces each), cut into 1/2-inch cubes
1/4 cup chopped fresh parsley
Preparation:
1. In 12-inch skillet, melt margarine or butter over medium-high heat. Add celery and
onion and cook about 15 minutes or until golden, stirring occasionally. Add apples and
cook 5 minutes longer. Stir in sauerkraut, broth, caraway seeds, thyme, salt, pepper, and
1/2 cup water.
2. In large bowl, combine vegetable mixture,
bread cubes, and parsley; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon
into 13" by 9" glass baking dish; cover with foil and bake in preheated 325
degrees F. oven 45 minutes or until heated through.
Note:
If you do prepare stuffing ahead and plan to cook it in the turkey, your bird will require
additional cooking time (which may result in drier meat). The center of the stuffing must
reach 165 degrees F according to the latest USDA food-safety guidelines.
Virginia Roasted Carrots and Parsnips
Serves 12
Ingredients:
3 pounds parsnips (about 8 medium), peeled and cut into 2-inch-long sticks, each about 1/4
inch thick
2 pound carrots (about 12 medium), peeled and cut into 2-inch-long sticks, each about 1/4
inch thick
5 tablespoons olive oil
Garnish: carrot tops
Preparation:
Preheat oven to 425°F.
Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables
with 1-1/2 tablespoons oil. Spread vegetables in one layer and season with salt and
pepper. Roast vegetables in oven, switching positions of pans in oven halfway through
baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and
garnish with carrot tops.
Pennsylvania Dutch Candied Sweet Potatoes
Serves 12
Ingredients:
10 medium (4 pounds) sweet potatoes
1/2 cup unsalted butter
1/2 cup firmly packed brown sugar
1/3 teaspoon salt
3 tablespoons brandy, orange juice or mixture of both
Preparation:
Preheat oven to 350° F. Cook potatoes in water until tender. Drain and cool. Peel and cut
in half lengthwise. Place in shallow baking dish large enough to hold one layer. Melt
butter and combine with remaining ingredients, stirring until sugar is dissolved. Pour
over potatoes. Bake, turning once and basting with sauce, until hot, about 20 minutes.
Note: Potatoes and butter mixture can be placed in large skillet and heated on top of
stove instead of in oven.
Pennsylvania Dutch Buttermilk Bisquits
Makes 24 Bisquits
Ingredients:
4 cups self-rising flour
2 teaspoons sugar
1/2 teaspoon baking soda
1 cup shortening
1 1/2 cups buttermilk
Preparation:
Preheat oven to 450° F. In large bowl, combine the flour, sugar and baking soda. Using a
pastry blender or 2 knives, cut the shortening into the flour until the mixture resembles
a coarse meal. Add the buttermilk and stir with a fork just until the dough pulls
together.
Place the dough on a lightly floured surface. Dip your hands in flour and bring the dough
together and pat until all is 1/2-inch thick. Using a glass or biscuit cutter dipped in
flour, cut into 2-1/2 inch rounds. Bring remaining dough together and continue. Place
biscuits on an ungreased baking sheet. (For biscuits with soft edges, place touching. For
biscuits with crispier edges, place slightly apart.) Bake for 12 minutes or until golden.
Note: Biscuits can be made with all-purpose flour; add 2 tablespoons baking powder and 1
teaspoon salt.
Pumpkin-Pecan Pie
6 servings, so you'll need to make at least 2 pies
Ingredients:
2 c Pumpkin; Mashed, Canned
3/4 c Sugar
1 t Cinnamon; Ground
1/2 t Ginger; Ground
1/4 t Cloves; Ground
1/2 t Salt
2 ea Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 ea Unbaked 9-inch Pie Shell
Crunchy Pecan Topping
3 tb Butter Or Regular Margarine
2/3 c Brown Sugar; Firmly Packed
2/3 c Pecans; Coarsely Chopped
Preparation:
Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and
evaporated milk.
Beat until smooth, using a rotary beater or an electric mixer.
Pour into the unbaked pie shell.
Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to
350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway
between the center and edge comes out clean.
Cool on a wire rack.
Prepare the crunchy Pecan topping and sprinkle over the cooled pie then place the pie
under the broiler flame (5-inches from the heat source) until the mixture begins to
bubble, about 1 minute.
Cool to room temperature on a wire rack.
Crunchy Pecan Topping:
Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a
fork.
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Traditional Full Course Jewish
Thanksgiving Feast
Thanksgiving Meal #2
Fresh Vegetables and Spinach Dip
Curried Pumpkin Mushroom Soup
Turkey with Challah Stuffing
Sweet Potato Kugal
Green Bean Almandine
Pumpkin Bread
Cranberry Pie
Serves 6 to 8
Fresh Vegetables and Spinach Dip
Ingredients:
1 10-ounce package frozen chopped spinach
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 cups mayonnaise
Directions:
1. Thaw the spinach, Drain for several hours.
2. Mix spinach with other ingredients.
3. Chill to blend flavors.
4. Serve with fresh carrots, cauliflower, cucumbers, and other favorite vegetables.
Curried Pumpkin Mushroom Soup
Ingredients:
1/2 pound mushrooms, sliced
1/2 cup onion, chopped
2 Tbsps. margarine
1 Tbsp. curry powder
2 Tbsps. flour
3 cups chicken soup
1 1-pound can pumpkin puree
1 Tbsp. honey
nutmeg, pinch
salt and pepper, to taste
1 cup non-dairy creamer
Directions:
1. Saute mushrooms and onions in margarine for 3 minutes or until soft.
2. Add curry powder and flour, and cook mixture, stirring constantly for 5 minutes.
3. Heat chicken soup. Add mushroom-onion mixture, pumpkin, honey, and nutmeg. Add salt and
pepper to taste, and simmer 15 minutes.
4. Add non-dairy creamer and reheat soup, but do not boil.
Turkey with Challah Stuffing
Ingredients:
Turkey:
1 10-12 pound turkey
2 large onions, sliced
2 stalks celery, sliced
1 cup water
1/2 tsp salt
Stuffing:
4 cups cubed challah
1/4 cup oil or margarine
2 stalks celery, finely diced
1 onion, finely diced
1 cup canned mushrooms, drained and finely diced
2 eggs, beaten
1 tsp. salt, 1/8 tsp. pepper
Basting:
3/4 cup oil
1 Tbsp. paprika
salt and pepper to taste
Directions:
Turkey:
1. Rinse turkey and pat dry.
2. Place sliced onions and celery on bottom of roasting pan. Add water and salt, then
place a rack over vegetables.
Stuffing:
Soak challah in hot water until soft, squeeze out water. Heat margarine in skillet. Saute
vegetables for about 5 minutes. Mix challah and vegetables. Add beaten eggs and spices.
Mix well. Stuff into turkey. Bake extra stuffing in greased dish along with turkey,
basting with drippings.
Basting:
Place turkey, breast side down, on rack in roasting pan. Bake at 325 degrees Fahrenheit
oven for about 30 minutes per pound. Turn over every 45 minutes, basting each time.
Basting with the oil and spice mixture helps to ensure the turkey will be evenly browned.
Sweet Potato Kugal
Ingredients:
3-4 sweet potatoes
1/4 cup brown sugar
3 Tbsp margarine
4 eggs, beaten
2 tsp. vanilla
1/4 tsp. cinnamon
Directions:
1. Peel and cut sweet potatoes into chunks. Put the potatoes in boiling water for about 20
minutes or until soft. Drain and mash with a fork.
2. Add other ingredients to the mashed sweet potatoes.
3. Pour into a greased baking dish.
4. Bake for 45 minutes at 350 degrees Fahrenheit.
Green Bean Almandine
Ingredients:
2 pounds green beans, trimmed and rinsed
2 tsps. salt
1/2 cup margarine
1 cup slivered almonds
1/2 tsp. salt
1/2 tsp. pepper
Directions:
1. Add salt to water, and boil. Add beans. Bring to boil, and cook uncovered for 10-12
minutes or until tender but still crisp.
2. Place beans in a colander and rinse with cold water. Drain.
3. Saute almonds in margarine for about 5 minutes until lightly browned.
4. Return beans to pot and heat to medium to evaporate all moisture from beans.
5. Pour almonds and margarine over beans. Add additional salt and pepper, and toss gently
to coat all beans.
6. Serve at once.
Pumpkin Bread
Ingredients:
3 1/3 cups flour
2 tsps. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/2 cup water
2 cups (1 pound) pumpkin
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Grease and flour 2 or 3 loaf pans.
2. Mix flour, baking soda, salt, cinnamon, nutmeg, and sugar in a large bowl.
3. mix oil, eggs, water, and pumpkin in a bowl.
4. Make a "well" in the center of the dry ingredients. Pour the wet ingredients
into the well. Mix until smooth.
5. Pour batter into the pans.
6. Bake for 1 hour. Cool. Remove from pans.
Cranberry Pie
Ingredients:
2 or more cups cranberries, washed
1 1/2 cups sugar
3/4 cup margarine melted
1 cup nuts, chopped
2 eggs, beaten
1 cup flour
Directions:
1. Grease pie pan. Spread berries in pan.
2. Cover with only 1/2 cup sugar. Cover with nuts.
3. In a bowl, mix melted margarine with remaining 1 cup sugar. Add eggs and flour.
4. Pour over pie.
5. Bake in 325 degree Fahrenheit oven for 1 hour.
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Authentic
Pilgrim Thanksgiving Feast
Thanksgiving Meal #3
Furmenty
Roast Turkey with Chestnut Filling
Pumpkin Apple Soup
Skillet Cranberries
Harvest Muffins
Squash Pie
Furmenty
(A wheat pudding on the order of an Indian Pudding)
Ingredients:
1 cup cracked wheat
1/8 tsp. ground mace
1 quart milk
1/2 tsp. ground cinnamon
3/4 cup milk
1/4 cup brown sugar
1/2 cup heavy cream
2 egg yolks
1/2 tsp. salt
additional brown sugar
Preparation:
In a large pot, bring the water to a boil and add the wheat. Lower heat to simmer, cover,
and continue to cook for 1/2 hour, or until soft. Drain off all the water and add the
milk, cream, salt, mace, cinnamon and brown sugar. Continue to simmer, stirring
occasionally, until most of the liquid is absorbed (20 to 30 minutes).
In a small bowl, beat the egg yolks and slowly
stir 1/2 cup of the wheat mixture into the yolks. Then stir the yolk mixture into the pot,
and continue cooking for another 5 minutes, stirring frequently. Serve sprinkled with
brown sugar.
Roast Turkey with Chestnut Filling
Ingredients:
1 Fresh turkey; with giblets (10 to 12 lbs.)
4 tb Unsalted butter (1/2 stick)
1 lb Fresh chestnuts; peeled*
3 c Water
1 lb Pork sausage
2 Shallots; peeled - finely chopped
1/4 c Fresh parsley; finely chopped
4 Fresh thyme sprigs or 1/2 tsp. Dried thyme
1 Bay leaf
Salt and pepper; to taste
2 Garlic cloves; peeled and minced
2 Eggs; beaten
1 c Dry white wine
2 lg Onions; peeled - each cut into 8 wedges
4 med Carrots; peeled - cut in 2" pieces
Preparation:
*To peel chestnuts, make a small cut on the flat side of each chestnut, making sure to cut
all the way through the outer skin. Place chestnuts in a medium-size saucepan, cover with
water, and bring to a boil over high heat. Then reduce heat to low. Remove several
chestnuts from the water and peel them with a sharp paring knife, being sure to remove
both the outer peel and the dark inner skin that is attached to the meat. If the chestnuts
cool before you have a chance to peel them, place them back in the water to heat, as it is
virtually impossible to remove the inner skin when the chestnut is cool.
Remove giblets and neck from the turkey; set
aside. Rinse the turkey well inside and out until the water runs clear. Pat it thoroughly
dry. Carefully separate the skin from the breast by running your fingers between the skin
and the meat, being careful not to poke any holes in the skin. Spread the butter on the
meat. Bring the water to a boil in a vegetable steamer over high heat. Add the chestnuts,
cover, and steam until they are tender, about 30 minutes. Remove the steamer basket from
the heat. In a medium-size bowl, gently break the chestnuts into bite-size pieces. Mixing
well after each addition, stir in the pork, shallots, herbs, salt and pepper, garlic and
eggs. Chop giblets and add them to the mixture, mixing well. To test for seasoning, pinch
off a teaspoon of the mixture and cook it in a small skillet over medium heat until it is
cooked through. Taste for seasoning and adjust accordingly. Fill the turkey with as much
stuffing as it will hold, but don´t pack it tightly. Truss the turkey. Place the turkey
in a large roasting pan, and pour wine around it. Roast at 350 F. until turkey is golden,
basting every 30 minutes with pan liquids. If the breast is browning too quickly, cover it
loosely with aluminum foil. After 2 hours, add the onions and carrots to the pan, spacing
them evenly around the turkey. The turkey is done when the skin is golden, the thigh is
tender when pressed, and the leg joints move easily up and down in their sockets, 3 to 3
1/2 hours more. Remove turkey from the oven and from the roasting pan; let it rest for at
least 30 minutes or as long as 45 minutes before carving. While it is resting, turn the
turkey over so it is resting on its breast. Prop the legs so they are slightly higher than
the breast, allowing juices to run back into the breast meat. Reduce the cooking juices
slightly over medium-high heat, about 2 minutes, scraping up any brown bits. Season to
taste with salt and pepper. Strain juices and pour into a gravy boat. Scoop out the
stuffing into a serving dish and keep warm while you carve the turkey. Serve; pass the
gravy boat. Yield: 8 to 10 servings. The stuffing is good for any poultry, and can be
cooked on its own and served as a side dish to pork roast as well. To cook the stuffing
separately, bake it in a covered dish at 350 F. until it is nearly cooked all the way
through, about 30 minutes. Then remove the cover and continue cooking until it has browned
slightly on top and is clearly cooked through, an additional 10 to 15 minutes. If you cook
the stuffing separately, your turkey may take slightly less time to cook.
Pumpkin Apple Soup
Ingredients:
1 lb. 5 oz. Pumpkin Puree
1/4 tsp. Clove
1/4 lb. Apple Sauce
1-1/4 lb. Butter
2-1/2 tsp. Nutmeg
3 qt. Chicken Stock
2-1/2 tsp. Ginger
1-1/2 cups Brown Sugar
2 qt. Light Cream (Hot)
Preparation:
Cook all ingredients until smooth and hot -- simmer 15 minutes. Finish with cream.
Skillet Cranberries
Ingredients:
1 pound fresh cranberries
2 cups brown or white sugar
2-1/4 cup rum
Preparation:
Dump the fresh cranberies in to your indispensable black iron skillet (or oven proof
dish). Sprinkle the cranberries with sugar, cover the skillet, and place in a 250 degree
oven. After one hour remove the lid (use foil if you don't have a lid) and pour in the
rum. Continue cooking until the rum evaporates. And please do not stir unless you
absolutely have to. Stirring breaks up the cranberries, serves 4 to 6.
Harvest Muffins
Ingredients:
1-1/4 cups sugar
2 teaspoons baking powder
1/4 cup butter or Margarine
1/4 teaspoon salt
2 eggs
2 cups flour
1/2 cup cranberry and orange juice mixed
2 cups Fresh or Frozen Cranberries, coarsley chopped
Preparation:
Preheat oven to 350 degrees, grease muffin tins. Using an electric mixer, beat sugar and
butter together in a medium bowl until light and fluffy.Add eggs, one at a time, beating
after each addition. Combine flour, baking powder and salt in a separate bowl. Add this
alternately with the juice drink to the butter mixture. Stir in cranberries. Spoon into
muffin cups, filling 3/4 full with batter. Bake 20 minutes or until golden brown. Makes 12
muffins.
Squash Pie
Ingredients:
2 cups strained squash
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
salt to taste
3 eggs
2 cups milk
1/2 cup cream
Pie shell for a 10" deep dish pie
Preparation:
Preheat oven to 450 degrees. Add sugar and seasonings to squash, mix, well. Beat the eggs
slightly, add milk and cream, beat well. Add milk mixture slowly to squash mixture,
beating gently to combine well. Pour filling into the shell, being careful not to
overfill. Bake 450 degrees for 10 minutes, then reduce the heat to 325 degrees and bake
for 40 minutes until a knife inserted slightly offcenter comes out clean. NOTE: "One
Pie" brand squash works well, and pumpkin may be substituted.
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Viva
La France!
Chateaubriand & Lobster
Serves 2
Chateaubriand, invented by the chef of the nineteenth-century French author Francois
Chateaubriand, is classically prepared for two. Traditionally, Chateaubriand is served
with bearnaise sauce and Chateau potatoes. Preparing the potatoes may seem like a lot of
work, but this is a special meal for a special occasion, and well worth the extra effort.
Ingredients For Chateau Potatoes:
1 pound russet potatoes, peeled
2 tablespoons butter
2 teaspoons minced parsley
Ingredients For Bearnaise Sauce:
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 tablespoon minced shallots
1 tablespoon minced tarragon
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon freshly squeezed lemon juice
1/2 cup melted butter
1/2 teaspoon minced chervil
Ingredients For Chateaubriand:
1 pound center-cut beef tenderloin, prime or choice grade, side muscle removed
2 tablespoons olive oil
2 garlic cloves, mashed to a paste
Ingredients For Lobster:
2 frozen lobster tails, about 8 ounces each, thawed
2 tablespoons butter, softened
2 garlic cloves, mashed to a paste
Preparation For Chateau Potatoes:
Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece
into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter
over medium-low heat in a large nonstick saute pan. Add the potatoes and saute for about
15 minutes, or until light golden brown and cooked through. Season with salt and pepper to
taste, and toss with the parsley. Keep warm.
Preparation For Bearnaise Sauce:
Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a
small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by
half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly
simmering water, and add the egg yolks and lemon juice, whisking constantly until the
mixture thickens to the consistency of heavy cream. Add the butter and whisk until the
sauce thickens again. Season with salt and pepper and strain the sauce into a clean
saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir
in the remaining tarragon and the chervil.
Preparation For Chateaubriand:
Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl.
Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
Heat the remaining 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat.
Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest
rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes
longer for medium. Remove from the broiler and let rest about 5 minutes before cutting
Preparation For Lobster:
Remove the shell from the lobster tail meat and season the lobster with salt and pepper.
Combine the butter and garlic and spread on the lobster meat. Place the lobster on a
broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the
lobster is just cooked through.
Serve:
Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and
spread out to make a 3-inch circle. Cut the Chateaubriand in half and place it cut side
down onto the bearnaise sauce. Place the lobster beside the Chateaubriand so that it curls
around the steak. Arrange the potatoes on the other side of the steak. Spoon more
bearnaise sauce over the steak and along the length of the lobster. Drizzle extra
bearnaise around the edge of the plate, if desired.
Wine Recommendation:
Chateaubriand is best served with champagne from France or a sparkling wine from
California. If you are looking for wines to match the food, try either a Sauvignon Blanc
from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine,
choose a West Coast Pinot Noir or a French Burgundy.
Tips:
Chateaubriand steak is cut from the center of the tenderloin. It is usually cut to about
1-1/4 pounds, but we suggest a smaller cut, since we are including lobster tails for our
special occasion menu. If possible, ask for 12 ounces to 1 pounds of center-cut
tenderloin. Tarragon vinegar can be substituted for the fresh tarragon in the bearnaise
sauce.
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From
the Land of the Rising Sun
Beef Teriyaki & Sticky Rice
Serves 4
Ingredients for Steaks:
4 six oz. filet mignon steaks
Ingredients for Marinade:
1 tablespoon fine ginger
2 garlic cloves
1 scallion (sliced fine)
1 tablespoon light brown sugar
1/2 teaspoon crushed red pepper
1/2 cup soy sauce
2 tablespoons sake (you can substitute dry sherry)
Ingredients for Rice:
2 cups short-grain white rice
2 cups water
Preparation for Marinade:
Combine all the marinade ingredients in bowl (I prefer a Tupperware marinading container).
Add the steaks and let sit at room temperature for 1 or 2 hours, but I suggest
refrigerating for at least 12 hours. Turn the steaks occasionally. This is where a
marinating container comes in handy...you can shake, rattle and roll your meat all night
long without making a mess!
Preparation for Rice:
Rinse the rice under cold running water until the water loses the milky look. Soak in a
bowl of water for 1 hour. Drain the rice and place in a saucepan with 2 cups of cold
water. Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid.
Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky
and soft. Keep warm.
Preparation for Steaks:
Remove the steaks from the marinade. Grill for about 4 to 6 minutes, depending on
preference. Slice the steaks thin across the grain and serve with the rice.
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CBGB
Corned Beef & Green Cabbage
Time: 4 hour 35 minutes (1 hr 15 min prep, 3
hrs 20 min cooking)
Makes: 12 servings
Ingredients for Corned Beef & Cabbage:
1 3/4 lbs onions, spiced or unspiced
2 1/2 lbs carrots
6 lbs corned beef briskets
1 cup malt vinegar
6 ounces stout beer -- such as Guinness
1 tbls mustard seeds
1 tbls coriander seeds
1/2 tbls black peppercorns
1/2 tbls dill seeds
1/2 tbls whole allspice
2 bay leaves
3 lbs green cabbage, rinsed
2 1/2 lbs small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard
horseradish
Preparation for Corned Beef & Cabbage:
(Use a 14 to 20 qt. pan. )
Coarsely chop enough onions and carrots to make 1 cup each.
In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout,
mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.
Add water to barely cover beef.
Cover pan and bring to a boil over high heat.
Simmer till meat is tender when pierced, 2 1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges.
Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.
Cut cabbage in half through cores, then into wedges.
Scrub potatoes.
Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
Cover and return to simmering over high heat; reduce heat and simmer till cabbage is
tender when pierced, 15 to 20 minutes.
With slotted spoon, scoop out vegetables onto warm serving dishes.
Using tongs and a slotted spoon, remove beef to a cutting board.
Cut off fat.
Slice meat across grain, place on warm platters.
Serve meat and vegetables with mustards.
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Sour
Pecker
Cantonese Lemon Chicken
Serves 4
Ingredients:
Chicken
3/4 lb Skinless boneless chicken breasts
6 tb Cornstarch
2 tb All-purpose flour
8 c Oil; for deep-frying
1 tb Vegetable oil
1 Sliced lemon; if desired
Marinade
1/2 ts Salt
2 ts Rice wine; or dry sherry
1 ts Soy sauce
1 Egg yolk
1/8 ts Pepper
Lemon sauce
1/4 c Sugar
1/4 c Chicken broth
2 tb Water
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil; (or vegetable oil)
Juice of one lemon
Preparation:
Cut chicken breasts into very thin 2" by
1-1/2" slices.
Combine marinade ingredients in a medium bowl.
Add chicken; mix well. Let stand 15 minutes.
Combine ingredients for lemon sauce in a small bowl; mix well and set aside.
Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat.
Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C).
Reduce heat to low.
Carefully lower flour-coated chicken into hot oil with a slotted metal spoon.
Deep fry 30 seconds to a minute, until chicken is light golden.
Remove chicken with a slotted spoon, drain well over wok.
Arrange on a platter. Remove oil from wok except 1 teaspoon.
Heat oil remaining in wok over medium heat.
Stir Lemon Sauce into hot oil. Bring to a boil.
When sauce thickens slightly, add 1 tablespoon vegetable oil to make sauce glossy.
Stir sauce and pour over chicken.
Garnish with lemon slices and serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Your
Goose Is Cooked This Christmas!
Full Course Christmas Roast Goose Dinner
Serves 6
Winter Fruit Salad with Lemon
Poppyseed Dressing
Quebec-Style Roast Goose w/ Bread & Apple Stuffing
Green Beans With Walnuts
Whipped Carrots And Parsnips
Chocolate Bread Pudding with Bourbon Pecan Sauce
Wassail
Winter Fruit Salad with Lemon Poppyseed
Dressing
Ingredients:
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce- rinsed, dried and torn into bite size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and cubed
1 pear, cubed
Preparation:
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
Process until well blended. With machine still running add oil in a slow steady stream
until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to
mix.
2. In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews,
dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad
just before serving and toss to coat.
Quebec-Style Roast Goose w/ Bread &
Apple Stuffing
Ingredients:
10 slices white bread
1 cup dried currants
4 apples, Peeled, Sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 goose -- 8 - 10 lbs
1 onion, Chopped
1 carrot, Chopped
1 stalk celery, Chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 can chicken bouillon
Preparation:
1. Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted
butter.
2. Stuff, truss and tie goose.
3. Prick bird all over with fork.
4. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain
off pan drippings.
5. Set goose breast side up, add a little water, cover and roast at 375 degrees for one
hour.
6. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and
marjoram.
7. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20
- 25 minutes per pound (three to four hours in all) draining off fat at intervals and
adding more water as required.
8. Transfer cooked goose to platter and keep warm.
9. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until
mixture is reduced.
10. Then stir in white wine, tomato paste and chicken bouillon.
11. Simmer for 10 - 15 minutes, then strain gravy.
12. A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
Green Beans With Walnuts
Ingredients:
2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste
Preparation:
1. Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C)
for 5 to 8 minutes.
2. Cook beans in large pot of boiling salted water until just tender, about 5 minutes.
Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let
stand at room temperature.
3. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and
toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and
parsley and toss. Transfer to bowl and serve.
Whipped Carrots And Parsnips
Ingredients:
1 1/2 pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
1/2 cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
Preparation:
1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5
minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about
15 minutes. Drain well.
2. Return vegetables to saucepan, and stir over medium heat until any excess moisture
evaporates. Transfer to food processor. Add butter, and process until smooth. Season with
nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often.
Transfer to bowl. Serve.
Chocolate Bread Pudding with Bourbon Pecan
Sauce
Ingredients:
1 1/4 cups white sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups whole milk
2 cups heavy whipping cream
1 cup white sugar
8 (1 ounce) squares semisweet chocolate
8 eggs
1 tablespoon vanilla extract
1 pound egg bread, sliced into 1 inch pieces
Preparation:
1. To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat
until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without
stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush
and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will
bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil
until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat;
mix in pecans and bourbon.
2. To make pudding: preheat oven to 350 degrees F (175 degrees C).
3. Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high
heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add
chocolate, and stir until smooth.
4. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add
bread cubes and let stand until bread absorbs some of the custard, stirring occasionally,
about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
5. Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve
pudding warm or at room temperature with warm sauce.
Wassail
Ingredients:
2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves
Preparation:
1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and
add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm
place for 1 hour.
2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly
bring to boil. Remove from heat and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
And
This Little Piggy Said, "Happy New Year"!
Spiced Cranberry Pork Roast
Serves 4
Ingredients:
3-6 lb boneless pork roast (loin, rib-end, leg, shoulder)
1 can whole berry cranberry sauce
1 cup cranberry juice
1/2 cup chopped red onion
1/4 cup dark rum, optional
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp chopped fresh parsley
2 tsp cracked black pepper
1 tsp salt
1 tsp dried tarragon
1 tsp curry powder
1/4 tsp cornstarch
1/3 cup water
Preparation:
Place roast in plastic bag or sealable container. Combine other ingredients, except
cornstarch and water, in a food processor and blend. Pour over roast. Seal container and
refrigerate overnight.
Pre-heat oven to 325°F (160°C). Roast pork, uncovered, basting occasionally with
marinade, approximately 25 minutes per lb/50 minutes per kg, to an internal temperature of
160°F (70°C) or until natural juices run clear.
Allow the roast to stand 10 minutes before carving.
Thicken the pan juices by stirring in the
cornstarch. Add water and simmer, stirring constantly, until thickened. Serve as sauce.
Serve with wild rice or roasted potatoes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When
The Moon Hits Your Eye Like A...
Neopolitan Pizza Pie
No-Cook Tomato Sauce:
Ingredients:
1 28 oz. can crushed tomatoes (Progresso)
3 oz. tomato paste (1/2 of 6 oz. can) (Contadina)
1 tsp. salt
2 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. black peppercorn, crushed
1 Tbsp. grated parmesan cheese
Preparation:
Blend ingredients in a bowl, cover with plastic wrap, and refrigerate overnight. Use about
1/2 cup to sauce a 13" crust. This recipe makes enough sauce for 6 to 7 13"
pizzas.
Neopolitan Pizza Dough:
Ingredients:
1 1/2 tsp. active dry yeast
3 cups all-purpose flour (use 2 1/2 cups all-purpose and 1/2 cup pastry flour for more
authentic dough)
1 1/2 cups water
1 tsp. sea salt
Preparation:
This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are
provided, one overnight in refrigerator and the other with a sponge.
Refrigerator Rise Method: Mix 2 1/2
cups flour with salt, yeast, and water. Mix in remaining flour until dough is slightly
sticky and not dry. Knead 15 minutes on a floured surface (10 minutes in a machine) until
smooth. Place dough in bowl dusted with flour and covered with plastic wrap in
refrigerator overnight. In the morning, punch dough down and divide in fourths
(approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc
bags and return to refrigerator until ready to use.
Sponge Rise Method: Prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2
cup water in a bowl covered with plastic wrap. Let rise for 1 hour. (Throw out and start
over with fresher yeast if not foamy.) Stir dough sponge to deflate. Mix 1/2 of remaining
flour with salt, remaining water, and dough sponge. Mix in remaining flour (dough should
be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a
machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap.
Let rise until doubled (2 to 3 hours). Punch dough down and divide in fourths
(approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc
bags in the refrigerator until ready to use.
Remove dough portions from refrigerator when ready to shape into crust. Punch down dough
thoroughly and roll out dough on a floured surface to half of its final size. Let rest for
10-15 minutes (while you prepare toppings). Stretch out dough over your floured knuckles
and fly 2-3 times until desired size is achieved. Move dough crust to pizza peel spread
with flour. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on
the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a
wire rack before cutting and serving.
This recipe makes two 12" or four 9" crusts.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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