I’m shifting things a bit since Thursday is Thanksgiving. I normally share a menu for entertaining on Friday, but I thought I’d feature the menu we’ll be sharing with family and friends as we give thanks! If you live in Coastal Georgia you can listen to The Permanent Tourist radio talk show on local station WWEZ 94.7 FM or 97.5 FM. I’m talking with Mark Gagliano, wine expert at our local Harris Teeter, and Tom Delaney, Chef/Owner of the fabulous Delaney’s Bistro here on the island. If you’re out of the area you can listen to a live stream via www.wwezradio.com. The show airs tomorrow, Tuesday, November 26 and Thursday, November 28th at 7:05 pm EST. We’re discussing wine pairings for Thanksgiving as well as some pretty tasty ideas for leftovers! The Chef and The Wine Guy is a new segment I’ll be featuring with Tom and Mark once a month beginning with tomorrow’s broadcast.
Here’s my special Thanksgiving menu! I’m sure most of you already know how to roast a turkey, so I’ll forgo the recipe for that! And ya’ll know a raw vegetable platter when you see it! The recipes for everything else begins below! I mention that I use Sangre de Cristo Spice Company herbs and spices to cook with. The website is up for ordering products now: www.sdcspice.com and the e-book version of my cookbook “Spice Up Your Life” is available on the site as well!
Roast Turkey
Coca-Cola Ham
Cajun Cornbread Dressing
Pan Gravy
String Beans with Caramelized Shallots and Sliced Almonds
Creamed Pearl Onions
Southern Squash Casserole
Butternut Yukon Smashed Potatoes
Cranberry Orange Sauce
Raw Vegetable Platter
Pumpkin Chiffon Pie
Pecan Pie
Coca-Cola Ham
Hands on time: 30 minutes Total time: 1 hour and 20 minutes Serves:10-12
1 (5- to 6-pound) semi-boneless ready-to-eat half ham, preferably shank end
2 cups dark brown sugar, firmly packed
1 cup yellow mustard (or Dijon, as Willis prefers)
Freshly ground black pepper
Preheat the oven to 350 degrees. Line a roasting pan with large sheets of aluminum foil in opposite directions to wrap the ham tightly for roasting. Set aside.
Using a chef’s knife, score the ham in a crosshatch pattern. Combine the brown sugar and mustard in a small bowl to make a paste. Spoon the paste onto the ham to thoroughly coat, packing it in the crevices. Pour Coca-Cola over ham and season with freshly ground black pepper. Seal the ham in the aluminum foil. Transfer the ham to the oven and roast, basting occasionally, until the internal temperature reaches 140 degrees, about 10 minutes per pound, or 50 to 60 minutes.
Remove the ham from the oven and peel back the foil to expose the ham. Baste the ham with the pan juices. Heat the oven to broil. Return the ham to the oven and broil until dark brown and bubbly, 5 to 7 minutes, depending on the strength of your broiler. Transfer the ham to a cutting board to cool slightly. Thinly slice with a carving knife and serve the pan juices on the side.
Cajun Cornbread Dressing
2 bags of Pepperidge Farm Corn Bread Stuffing (If you want, you can also make a large pan of corn bread a couple of days in advance, let it dry out and use it, crumbled up in place of the packaged variety)
1 large sweet onion, finely diced
1 bunch celery, finely diced
2 green pepper, finely diced
1 bunch scallions, finely diced
1 bunch flat leaf parsley, finely chopped
1 stick butter, cut in half
1 box chicken broth
2 teaspoons Sangre de Cristo Spice Company cajun blend seasoning (
www.sdcspice.com)
Salt & Pepper to taste (the cajun seasoning is pretty spicy so taste before adding salt)
Melt half a stick of butter in a large skillet. Add the vegetables and simmer until the onion is transparent. Transfer the cooked veggies to a large mixing bowl and toss with the stuffing. Season and place in a lightly greased baking dish. Melt the remaining half stick of butter and add 2 cups of chicken broth. Spoon a cup of this mixture over the dressing, cover the dish with foil and bake in a 350 degree, preheated oven, for one half hour. Check the dressing to make sure it is not drying out. Remove the foil and add more broth if necessary. Continue cooking for fifteen minutes. (Reserve any leftover broth mixture for the gravy.)
Pan Gravy
Drippings from the roast turkey
2 cups chicken broth
1/4 cup dry white wine
1/2 teaspoon poultry seasoning
2 tablespoons cornstarch
Place the roasting pan, turkey removed, on your stovetop. Bring to a simmer, adding the broth, wine and seasoning. Make a “slurry” using 1/3 cup water and two tablespoons cornstarch. Whisk this into the broth mixture and simmer until thickened. Add chopped fresh parsley if desired. Salt & pepper to taste.
String Beans with Caramelized Shallots and Sliced Almonds
2 pounds string beans, ends snapped
4 shallots, peeled and thinly sliced
2 tablespoons butter
sea salt and pepper to taste
1/2 cup sliced almonds
Melt the butter in a large skillet or wok. Add the shallots and cook for five minutes on low heat. Add the string beans and continue cooking, covered, for ten minutes. Remove the cover, add the almonds and seasoning. Transfer into a serving dish. Serves 6-8
Creamed Pearl Onions
2 bags frozen pearl onions (If you want to spend an hour peeling the fresh onions, be my guest. When I’m cooking an extensive menu like this I do take shortcuts!)
2 tablespoons butter
1/2 cup chicken broth
1 1/2 cups whole milk
1 tablespoon all-purpose flour
1/4 cup chopped flat leaf parsley
sea salt and pepper to taste.
Steam the onions in the chicken broth. Melt the butter in a small saucepan and whisk the flour into it. Slowly add the milk and simmer until thickening. Pour the mixture over the cooked onions, sprinkle with parsley and season with salt and pepper to taste.
Southern Squash Casserole
4 cups fresh yellow squash sliced
1 onion, finely diced
2 eggs
1 sleeve Ritz crackers, crushed
4 tablespoons butter
1 cup cheddar cheese, grated
1 cup whole milk
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne
1/2 teaspoon sea salt
Preheat the oven to 350 degrees
Saute the squash and onion in 2 tablespoons butter until fork tender, then cool. In a large mixing bowl, whisk the egg, shredded cheese and milk. Add the cooked veggies to the mixture, folding to combine well. Spoon the mixture into a large baking dish. Crush the crackers and mix with the remaining two tablespoons of butter, melted. Sprinkle this over the casserole and bake for 45 minutes.
Butternut Yukon Smashed Potatoes
I get a box of butternut squash that is already peeled and cubed for this recipe
8 yukon gold potatoes, cubed with skin on
1 cup heavy whipping cream
2 tablespoons butter
salt and pepper to taste
Fresh thyme leaves to sprinkle over the top
Simmer the squash and potatoes in a large saucepan until fork tender. Drain all but 1/2 cup of the liquid and place the mixture in a large mixing bowl. Add the cream and butter, whipping with the paddle attachment of your electric mixer. Season with salt and peppered as desired.
Cranberry Orange Sauce
1 bag cranberries
apple cider, enough to cover the cranberries
1 gala apple, peeled and quartered
2 cups sugar (I use raw, organic)
2 navel oranges, zested and sectioned
1/2 cup chopped pecans
Boil the cranberries in apple cider until they begin to “pop”. Place the berries and cider in a food processor with the apple, orange, orange zest and sugar. Pulse to combine, yet remain a bit chunky. Place in a bowl and fold the pecans into the mixture. Refrigerate until ready to serve.
Pumpkin Chiffon Pie
Thanks to www.chow.com for this delicious recipe! Double the ingredients for two pies.
2 frozen, deep dish pie crusts, thawed and edges crimped by hand
- 3 tablespoons dark rum or apple cider
- 1 (1/4-ounce) packet unflavored gelatin
- 1 (15-ounce) can pumpkin purée (not pie filling)
- 1 cup whole milk
- 3/4 cup packed light brown sugar
- 3 large egg yolks, at room temperature
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine salt
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
To assemble:
- 1 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons dark rum or apple cider
- Pour the rum or apple cider into a small bowl and sprinkle the gelatin evenly over the surface; set aside.
- Whisk the pumpkin, milk, brown sugar, egg yolks, spices, and salt together in a medium saucepan over medium heat. Cook, whisking constantly, until the mixture just starts to steam and reaches 160°F on an instant-read thermometer, about 8 to 9 minutes (do not let the mixture simmer). Remove the pan from the heat, add the rum-gelatin mixture, and whisk until combined and the gelatin has dissolved, about 1 to 2 minutes. Transfer the mixture to a large bowl and let cool for 15 minutes.
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minute. With the mixer still on high speed, slowly add the sugar and continue whisking until stiff, glossy peaks form, about 1 1/2 minutes more.
- Using a rubber spatula, add half of the beaten egg whites to the cooled pumpkin mixture and gently stir until just combined. Add the remaining egg whites and gently stir until just combined and no streaks of egg white remain. Transfer the chiffon mixture to the prepared pie crust and spread it into an even layer. Refrigerate uncovered until set, at least 6 hours or overnight.
- When ready to serve, place the cream, sugar, and rum or apple cider in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until medium peaks form, about 3 minutes. Spread evenly over the pie and serve immediately.
Pecan Pie
Thanks to the Food Network for this fabulous recipe!
1 deep crust thawed, edges crimped
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
That’s it! Add your favorite dinner rolls if you wish, say a prayer of thanks and enjoy! Have a wonderful Thanksgiving Day!
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Melissa |
food & entertaining |
11 26th, 2013 |
4 Comments »
