thanksgiving cookbook 2011

8/3/2019 Thanksgiving Cookbook 2011

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ThanksgivingCookbook



Every year as our entire family gathered together

at the dining room table at my grandmother’s

house on Thanksgiving, our stomachs growling as

we stared at the delectable spread before us, we

first had to honor her annual tradition: going aroundthe table and saying what we were thankful for that

year. Along with health, happiness and family, what

we were really thankful for was grandma’s cooking.

In celebration of a holiday centered around

bringing families together, we’ve compiled some of

our favorite Thanksgiving recipes. In addition to the

usual suspects of mashed potatoes and pumpkin

pie, we’ve also gone outside the norm with sidessuch as Onion Apple Chutney and desserts like

Black Walnut Cream Cake. What’s more, we offer a

new twist on the centerpiece – Deep-Fried Turkey,

which locks in the juiciness and flavor of the bird.

We hope you enjoy these recipes, and whether

you use them for the big Thanksgiving dinner or

just to supplement a Monday night meal, we hope

you have a lot to be thankful for this year.

Reasons to be Thankful



Pulse the cranberries in a food processor until very finelychopped. Transfer to a bowl. Stir in the green onions,

alapeno, sugar, salt, cilantro, lemon juice and ginger

Cover and refrigerate at least four hours. Stir occasionally.

Remove the rind from the brie and put the cheese into

a food processor with the cream cheese, pepper and

emon zest. Process until very smooth.

Transfer to a serving bowl, cover and refrigerate. Bring

to room temperature one hour before serving.Serve with crackers and salsa on the side.

brie with

cranberry salsa 2 cups fresh cranberries

3 medium green onions,

finely chopped

1 small red jalapeno

pepper, minced

¼ cup plus 2 Tablespoonssugar

¼ teaspoon salt

3 Tablespoons minced

fresh cilantro

1½ Tablespoons lemon juice

1½ Tablespoons peeled and

minced fresh gingerroot

¾ pound brie cheese at

room temperature

1 8 oz. cream cheese at

room temperature¼ teaspoon black pepper

1 teaspoon finely grated

lemon zest

Crackers



2 Tablespoons olive oil

2 Tablespoons unsalted butter

1 clove garlic, minced

¼ cup shallots, minced

1 pound carrots, peeled and

cut into slices

1 teaspoon Kosher salt

¼ teaspoon black pepper

¼ cup Marsala cooking wine

In a large skillet over medium-low heat,

melt the butter and olive oil. Sauté the ga

and shallots about 2 minutes until tender. Add the sliced carrots, salt and pepper. T

the heat to low, cover and cook, stirring

occasionally until the carrots are very tend

about 20 minutes. Add a little water if the

start to get dry.

Add Marsala and cook, uncovered, until

evaporates, about 3 minutes.

marsala carrots



2 pounds red-skinned potatoes

½ teaspoon salt

½ cup half & half

2 Tablespoons butter

4 ounces Boursin cheese

2 scallions, choppedSalt and pepper

Put potatoes in a large saucepan; add cold

water to cover and 1/2 teaspoon salt. Bring

to a boil, reduce heat to medium and

continue to cook until potatoes are tender

when pierced with a knife – 15 to 20 minutes.

Meanwhile, heat half & half and butter in asmall saucepan and bring just to a simmer.

Drain potatoes and return them to pan. Use

a large metal or wooden spoon to smash the

potatoes into a coarse mash. Add half & half

mixture and Boursin cheese.

Stir in scallions, add salt and pepper to

taste. Serve immediately.

mashed

red potatoes



Preheat oven to 375 degrees. Place squash in a large

baking dish. Heat oil in a large sauté pan over high heat.

Add onions and garlic. Sauté 2 minutes. Remove panfrom heat and add brandy and cider. Set pan over high

heat and reduce until mixture is nearly evaporated, about

4 minutes. Remove pan from heat and let cool. Transfer

cooled mixture to a large bowl. Add remaining

ingredients, mixing well. Divide stuffing among prepared

squash. Bake until squash is tender, about an

hour. Serve warm.

wild baked acorn squash 3 large acorn squash,

halved and seeded

2 Tablespoons olive oil

1 small onion, minced

2 cloves garlic, minced

½ cup apple brandy

¼ cup apple cider

3 cups cooked

long-grain wild rice

3 cups cooked wild rice

2 egg yolks

1 cup toasted pecans

1 cup grated Gouda cheese

1 Tablespoon fresh sage

1 Tablespoon Dijon

mustard

Salt and freshly ground

black pepper.



onion apple chutn2 tablespoons vegetable oil

2 large onions, cut in half and thinly

sliced into half moons

2 tablespoons dark brown sugar

1 large Braeburn apple, cut into

½-inch slices

¼ cup chicken broth

2 tablespoons currants

½ teaspoon lemon zest

1 bay leaf

Salt and pepper to taste

In a large skillet, heat oil over medium-h

heat. Add the onions and cook for 3 minu

Reduce heat to medium-low and cook 10

minutes, stirring frequently. Sprinkle the s

over the onions, mixing well, and cook un

onions are soft. Add remaining ingredient

and cook over medium heat until apples

are tender. Remove bay leaf, and seasonwith salt and pepper to taste.



oven roasted fall vegetables6 cups small, bite-size fresh broccoli and

cauliflower florets

2 to 3 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

2 garlic cloves, finely minced

¾ teaspoon crushed red pepper

Preheat oven to 425°F. Toss broccoli an

cauliflower in a large bowl with olive oil, s

and pepper. Add garlic and crushed redpepper; toss well to thoroughly coat all

pieces. Coat a shallow baking pan (10x15

inch jelly roll pan) with cooking spray and

arrange vegetables in single layer. Roast

10 to 15 minutes or until slightly tender a

starting to brown but not burn. Stir

vegetables once during cooking time.

Serve immediately.



Never fry a turkey inside the house. The high

heat and amount of oil make it dangerous under

any roof or overhang, in any kind of enclosure, or on

a deck or any wooden platform. Set up on adriveway or dirt surface, away from anything

flammable. Wear heavy shoes, glasses or safety

goggles, and always have a fire extinguisher handy.

Never allow children or pets near the cooking area.

Remember that outdoor cooking requires extra

attention to prevent food-borne illness.

safety notes



deep - fried turkey Choose a fresh or frozen high-quality turkey of around 10

pounds, and thaw completely. To determine how much oil

use, fill the pot with water and lower the unseasoned turk

into it. Water should cover the turkey without spilling over.

Remove the turkey and measure the amount of water left

the pot. Discard the water and replace with the same amou

of oil. Most turkeys require about five gallons. Use only oils

with high smoke points, such as peanut, canola or safflowe

Before cooking, remove the giblets and neck, trim the sk

flap, cut off the tail and wing tips, and discard the wire tru

that holds the legs in place and any pop-up timer.

Run turkey under warm water until room temperature, an

dry with paper towels. Rub dry seasonings inside and out

inject the muscle (not the skin) of the turkey with marinadLight the fryer’s burner and bring the oil to 375ºF, about

to 30 minutes. Lower the well-dried turkey, legs pointing u

into the oil. Check the oil temperature, keeping it at 350ºF

as not to make it soggy. As the turkey cooks, occasionall

move the bird around in the oil. Turkeys with skin should

cook for about 3-1/2 minutes per pound, or 3 minutes pe

pound for skinless. A meat thermometer inserted into

thickest portion of the thigh should reach 185 degrees.Drain turkey completely in a large pan lined with

several paper bags, cover with foil, and allow it to

rest for 20 to 30 minutes before slicing.



gingerbread with caramelized apples

Combine sugar and water and cook over high heat until

turns golden, 3 to 5 minutes. Add apples and cook until te

and the caramel is soft, about 4 minutes. In mixer bowl, cobutter, brown sugar and honey, mixing well on high speed.

eggs one at a time, fully incorporating each one before add

the next. Add cooked apple mixture and blend well. Set as

Preheat oven to 350 degrees. Butter a 9x13-inch baking

and set aside. In a medium bowl, combine flour, ginger, nu

cinnamon, candied ginger and baking soda. Add half of flo

mixture to egg mixture. Add half of sour cream and mix we

Add remaining flour mixture and mix well. Stir in rest of

cream and add pecans. Mix well and pour into prep

pan. Bake for 45-55 minutes or until a toothpic

comes out clean.

½ cup sugar

¼ cup water

3 apples, peeled and diced

½ cup unsalted butter

½ cup firmly packed

brown sugar

1 cup honey

3 eggs

1 Tablespoon ground ginger

3 cups all-purpose flou

2 teaspoons ground

cinnamon

1 teaspoon ground nutm

1 Tablespoon diced

candied ginger

1 teaspoon baking sod

1 cup sour cream

1 cup ground toasted p



black walnut cream cake

Preheat oven to 350 degrees. Spray two 9-inch

pans with nonstick spray and dust with flour. In

bowl, beat eggs until light and fluffy. Add sugar;

beat well. In separate bowl, combine flour and n

In alternating increments, add flour mixture, milk

cream to egg mixture, beating after each additio

Add vanilla and beat well. Spread in pans.

Bake 25-30 minutes or until toothpick comes o

clean. Cool for 10 minutes; remove from pan. Fr

when cooled.

Cream Cheese Frosting

Combine one 8-ounce package of softened cre

cheese and 1/2 cup softened butter. Beat until

smooth. Beat in 3 cups of powdered sugar and

1 teaspoon of vanilla until smooth. Add sugar toobtain desired amount.

3 large eggs

2 cups sugar

2¼ cups self-rising flour

1 cup chopped

black walnuts

1½ cups heavy cream

½ cup whole milk

2 teaspoons

vanilla extract



3 4/ cup plus 2 tablespoons sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 15-ounce can pure pumpkin

(not pumpkin pie filling)2 eggs, lightly beaten

1 12-ounce can evaporated milk

1 9-inch unbaked pie shell

Preheat the oven to 425 degrees. Combine

the sugar, cinnamon, salt, ginger and cloves in

a bowl and mix well. Set aside. Combine the

pumpkin and eggs in a bowl and mix well. Addto the sugar mixture and mix well. Add the

evaporated milk gradually, stirring constantly.

Pour into the pie shell. Bake for 15 minutes.

Reduce the oven temperature to 350 degrees.

Bake for another 35 to 40 minutes or until the

pie tests done.

pumpkin pie



This special edition magazine was

created by Journal Communications Inc.

thanksgiving cookbook 2011

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