Saturday, November 25, 2006

Ham for Thanksgiving

recipe # 136 - 142

48 hours before Thanksgiving we only had 7 people coming. That turned into 10, 36 hours before and by the evening before the big meal we had 14. I only have 10 forks and knifes, 7 chairs and 8 wine glasses (if you include champagne flutes).

family, friends and me with the sleeveless shirt

Exotic deluxe California curry mango cheese whip supream delight surprise - for kids and adults alike

20 years ago, my Grandmother-in-Law, Dorothy Bridges, self published a cookbook called Tried and True, that for years and years was for sale in the tiny mountian town of Bear Valley. It is full of what I would call vintage recipes. It also has a very good hostessing tips. My favorite is how to aviod getting really drunk at your own party (atleast before dinner is served).

We made 2 things from Tried and True this year. One, was the curried cheese pate with chutney (which I have renamed and posted a photo of above) and Peas a la Bonne Femme.

Here is the cheese recipe:
curried cheese pate with chutney
3 packages (8 oz. size) cream cheese
2 packages (10 oz. size) sharp cheddar, grated
2 tsp. curry powder
1/2 tsp. salt
1/4 dry sherry
1 cup chutney
1/4 cup chopped green onions.

combine the first 5 items. Give it a quick nuke if you need to soften. Line a bowl with sauran wrap, and pack with cheese mixture. Cover and chill overnight or for a minimum of 4 hours.

Remove from bowl, then unwrap, then cover with chutney. Let stand for 30 minutes before serving.

gravlax with mustard sauce and pumpkin seed bread

The recipe for the gravlax is here.

waldorf salad

Waldorf Salad
2/3 cup dried tart cherries or dried cranberries
1 cup boiling water

1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved

Romaine lettuce leaves
Sweet and Spicy Candied Pecans

Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.

Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.

Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.

Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Makes 1 1/2 cups.

serves 6

I had never made this before and now having done so will make it again, but do it differently. Next time around I will chop the apples into smalled pieces. .. a large dice, I guess. I'll slice the grapesin half. I will also try and make this salad 24 hrs in advance and let it sit (just the grapes, apples and celery) in it's dressing overnight.

I used dried cranberries instead of cherries as they were seasonal and half the price.

sweet red cabbage with dried currants and toasted mustard seeds

Recipe for this coming at some point soon.

Sweet Potaoes with Cornflake Pecan Topping (from epicurious):
For sweet potatoes
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt

For topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted

Make sweet potatoes:
Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Meanwhile, prepare topping:
Mix together all ingredients in medium bowl.

Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

Serves 6.

This is the 2nd year I have made this. It is like a dessert for dinner. I love it. It is amazing. If there are leftovers I do not offer them to guest to take home. I added chinese 5 spice powder this year. . . I'm not sure why. . . . I don't think it was an improvement. If I make it next year I will go back to the original recipe.

southern style asparagus casserole

This is an asparagus egg casserole that my friend Cassy, who is from Kentucky/Georgia made. She says it is a traditional southern Thanksgiving dish and one of her favorite foods ever. I'm, going to get her to email me the recipe. It was great. Even better the next day.

delicious ham

I'm not sure what the recipe for the ham was. It involved mango nectar, honey mustard and lots of cloves. I'll post it once I talk to my sister about reconstructing it.

green tea cake brought back from Japan by friends who just went on a honeymoon there

The only photos that we took of dessert were this one of a green tea cake. The only thing that I made was an Indian (from India, not Native American) pumpkin pie:

Indianish Pumpkin Pie
1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork

1 15-ounce can pure pumpkin
8 oz. sweetened condensed milk
8 oz. coconut milk
1/4 cup sour cream
1/4 c. sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon cardamom
2 large eggs

3/4 cup chilled whipping cream
2 tablespoons sugar

Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.

Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).

Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)

Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.

Makes 8 servings.

This pie is very very very good for breakfast.


Nan the Terrible said...

What's that green thing?

Dana said...

Sam's your site and I might try one new recipe everyday myself!