Thanksgiving 2022

 Guests: 

Judy and Joe

Bill and Deborah

Jake and Courtney

Chelsea

Emily

Dishes

Turkey. 14.5 pound Mary's turkey from Natural Grocers. Turkey was brined for 24 hours using Thomas Kellers brine directions. After brining the turkey was washed and patted dried and then placed on a roasting pan in refrigerator for at least 24 hours. 

Turkey was stuffed with as per the recipe (Best Roast Turkey-Epicurious). 

https://www.epicurious.com/recipes/food/views/my-favorite-roast-turkey-51258050

Insert a thermometer into the thickest part of the breast. Cook at 450 until a temperature of 165 is reached. This 14.5 pound bird was cooked in just over an hour. 

Party Potatoes. Recipe on this blog.  Notes: I used 2 three pound bags of Yukon gold potatoes. I cut the potatoes in half and boiled for about 25 min or until tender (Remember this was done a 5600 ft of elevation). Mashed using a food mill and added 1 stick of butter and 1 cup of buttermilk. Then added sour cream and cream cheese per the recipe on this blog.

Green Beans with prosciuto and shallot.  2 bags of green beens frozen split between 4 quart foodsaver bags. Season each bag with salt, pepper, onion powder and garlic powder and add some olive oil. Vacuum seal bags. Sous vide for at least 60 minutes at 180 degrees. Saute the prosciutto remove to a bowl and the saute the sliced shallots then combine with the prosciutto. When the beans have completed cooking, place in a bowl and add the shallot and prosciutto and season for service.

Cranberries per the recipe on this blog

Apple Pie as per the recipe on this blog.

Pumpkin Pie from Whole Foods market

Cranberry Pecan Baked Brie as per recipe on this blog.

Need to try and get Emily's recipe for the beverage that she brought.

Royal Riviera Pear Salad

 INGREDIENTS:

1 head of butter lettuce

2 Royal Rivera Pears, peeled, cored and sliced.

3 ounces of blue cheese

4 Tablespoons of Balsamic Vinaigrette

1/2 cup of candied walnuts

Candied Walnuts;

1/2 cup of walnut halves

2 Tablespoons of light brown sugar

1/4 tsp of salt

1/4 tsp fresh ground pepper

Directions:

Walnuts: Preheat oven to 350. Line a baking sheet with parchment paper and spray with non-stick cooking spray. combine all ingredients except walnuts in a shallow bowl. Rinse walnuts under running water, drain and roll in the brown sugar mixture. Place walnuts on the baking sheet in a single layer. Cook 5-8 minutes until sugar is melted, stirring once. Cool for at least 30 minutes

Salad:

Tear lettuce into bite-sized pieces and arrange on four chilled plates. Fan pear slices on top. Crumble the blue cheese evenly over salad, drizzle with vinaigrette, and sprinkle with candied walnuts. Serve at once.

Serves 4

Cranberry Pecan Baked Brie

 

INGREDIENTS

• 1 8-ounce wheel brie cheese, rind trimmed
• 2 tablespoons brown sugar, packed

FOR THE MAPLE HONEY DRIZZLE

• ¼ cup brown sugar, packed
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1 tablespoon unsalted butter
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg
• Zest of 1 orange
• ½ cup Fisher Nuts pecan halves, chopped
• ¼ cup dried cranberries

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
• In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
• Serve brie warm topped with pecan mixture; serve with crackers or baguette.

Zucchini Gratin (Mom)

 Ingredients

1 1/2 pounds zucchini, grated

3 green onions, sliced

garlic, chopped

butter

salt

pepper

jack cheese

Directions:

Grate the zucchini and press to remove water using a ricer. 

El Cholo's Chiles Rellenos (In Mom's recipe file)

 INGREDIENTS:

Relleno Sauce

1 tablespoon of oil

3 garlic cloves, diced

1/2 teaspoon dried Mexican oregano

1/2 onion chopped

2 teaspoons vinegar

1 green bell pepper,  seeded and diced

1 28 ounce can of whole peeled tomatoes

2 whole canned green chiles, diced

1/2 cup of chicken broth

1/4 teaspoon black pepper

2 bay leaves

Salt

Directions:

In a large sauce pan over medium heat, eat the oil. Stir in the garlic, oregano, onion, vinegar, bell pepper, tomatoes (and their juice), chiles and broth. Increase the heat and bring to a boil. Cook for 2 minutes, then stir in the black pepper, bay leaves and salt to taste.

Reduce the heat to a gentle simmer and continue to cook, stirring frequently, until the vegetables have softened and the tomatoes start to break apart. About 25 minutes. 

Remove from the heat, discard the bay leaves, ad mash the tomatoes with a potato masher of whisk until you  have a coarse sauce. Season again to taste and set aside in a warm place.

Chiles Rellenos

Ingredients

1/4 pound grated cheddar cheese

6 whole canned green chiles ( I would use fresh poblano chiles)

6 eggs, separated

Vegetable oil

Relleno Sauce

Directions:

Divide the cheese into 6 mounds and roll each mound into a football-shaped ball with your hands. Slit each chile lengthwise halfway and gently stuff a ball of cheese in each. Set aside.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the egg whites until stiff peaks form, 4-6 minutes. In a separate bowl, beat the egg yolks until frothy. Gently fold the yolks into the whites to complete your egg batter.

In a large skillet or frying pan, add enough oil to come up the sides by on-half inch. Heat the oil until a thermometer inserted reads 350 

Gently spoon a little egg batter into the pan, spreading it so it is roughly the dimensions of one side of a stuffed chile. As soon as the batter begins to set (1-2 minutes) lay a chile over the top then spread the equivalent of batter over the top of the chile. 

Turn over the cchile relleno and fry an additional 1 to 2 minutes until golden on all sides. Remove the chile relleno with a slotted spatula or spoon, and place on a warm plate. Repeat until you have cooked all six chile rellenos.

Spoon 1/2 cup of sauce over each chile relleno and serve immediately.

Mom's Scalloped Potatoes

 INGREDIENTS:

1 clove of garlic

4 medium baking potatoes, sliced thin

2 cups cream (or half and half)

3 eggs

Salt and Pepper

1/4 tsp of nutmeg

DIRECTIONS:

Butter an 8 inch square pan and spread garlic over the pan. Put in the potato slices. 

Combine the cream, eggs, salt, pepper and nutmeg then pour over the potatoes. 

Cover and bake at 225 for 3 hours. 

Remove cover and increase heat to 325 and bake for an additional 15 minutes.