Wild Rice and Orange Herb Dressing / Thanksgiving 2013

I created this recipe in 2001 after  seeing a similar dish at a local gourmet market. They wouldn't share the recipe. I bought some, took it home, and created this recipe as close as I could based on the look and taste of that one.
They did not have the dressing on theirs, I created that to add additional flavor.
They incorporated white rice, I chose to use brown rice.

I hope someone takes the time to make it and enjoy it.
It has graced our Thanksgiving table for several years and it will again this year.
It is one of my favorite side dishes for Thanksgiving.
It's served cold.


3 C cooked brown rice.  ( 2 C rice, 3 1/2 C water, bring rice and water to a boil. Stir, reduce heat, cover and simmer 30 minutes.

3 C cooked wild rice ( 1 C wild rice, 4 C water, cook same as above directions. ( 50 minutes)

4 TBS butter
1/2 C chopped celery
3 onions, chopped
3/4 tsp ground cardamom
1 tsp allspice
1 C dried cranberries
1 C golden raisins
1 C chopped pecans
2 tsp grated orange zest
2 TBS chopped fresh parsley
1 tsp salt
1/2 tsp pepper

Orange Herb Dressing

In a medium bowl, combine:
1/2 C orange juice
2 TBS balsamic vinegar
6 tsp sugar
2 tsp grated orange zest
1 tsp fresh thyme
1/2 tsp minced rosemary
1/2 tsp salt

In a large saucepan over medium heat,
melt butter
Add celery and onion
Saute until tender, 12 minutes
Add cardamom and allspice
Combine well
Remove from heat

In a large bowl:
Mix both rices together with 2 TBS of dressing
Set aside to cool

When cooled,
Add all remaining ingredients, including the rest of the dressing. I use a blending fork and fold in each ingredient separately. Folding with the fork prevents the rice from clumping.
Refrigerate and serve cold.

Enjoy!
Peace in the Kitchen!

I just finished making this again for Thanksgiving 2015.

This year I used Wild Rice and Purple Rice.
Purple Rice is typically used as a dessert rice.
It has a slightly sweet flavor
and retains it's color after cooking.
It's great for Stuffings, Rice Pudding or as a side dish.

The Onion and Celery with the Spices added.

Enjoy!
Peace in the Kitchen!

Thanksgiving 2013

In addition to all of the recipes that are marked Thanksgiving 2013, there are previously posted recipes that we'll be serving:

Cranberry Mousse ( on the blog)
Buttered Rosemary and Sea Salt Rolls ( on the blog)
Pumpkin Biscuits ( on the blog)

Stuffing made in muffin tins ( my wife makes this without a recipe, she makes her traditional family stuffing with vegetarian chicken broth so that we can all enjoy it)

The other family members bring their favorite recipes too.

Cornmeal Muffins with Cranberries and Pecans / Thanksgiving 2013

1 C yellow cornmeal
1 C flour
1/3 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 C buttermilk
6 TBS butter, melted
1 egg, beaten
1 tsp grated orange zest
1/2 C dried cranberries
1/2 C chopped pecans

1 - 12 C standard muffin tin with foil liners or greased with my Pan Release Mix ( found on the blog under Tips, Hints and More)
Preheat oven to 425 degrees

In a bowl, sift:
cornmeal
flour
sugar
baking powder
salt
Whisk to combine
Make a well in the center

In a separate bowl, whisk:
buttermilk
butter
egg
orange zest
Add to dry ingredients
Stir until just combined, don't over mix.

Fold in cranberries and pecans.

Divide batter among the muffin cups ( I brushed them with my Pan Release Mix and they came out perfectly).
Bake at 425 degrees for 20 minutes or until golden brown

Cool in the pan on a wire rack for 10 minutes
Remove from pan and cool completely.

Enjoy!
Peace in the Kitchen!

Corn Pudding / Thanksgiving 2013

Corn Pudding:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet rubbed well with Vegetable Oil, or an 8" X 11" Baking dish.

1 can of corn, drained
1 can of creamed corn
2 C shredded cheddar cheese
1 box (8oz.) cornmeal
1 C sour cream
1/2 C butter, melted
2 eggs, beaten
2 green onions, chopped, entire onion


Mix all ingredients in a large bowl.
Pour into the prepared skillet or pan
Bake for 45 minutes

Enjoy!
Peace in the Kitchen!

Green Beans with Rosemary / Thanksgiving 2013

1 pound of green beans, either fresh or frozen cuts
3 TBS butter
3 green onions, chopped, the entire onion
1 TBS chopped fresh rosemary
2 tsp apple cider vinegar
salt and pepper

Cook beans in boiling water, 8 - 10 minutes. Keep them a bit firm
Drain

Heat butter in a skillet
Saute green onions for a few seconds
Add rosemary and beans
Stir, toss cook 1 minute
Add vinegar
salt and pepper to taste

Enjoy!
Peace in the Kitchen!

Crock Pot Squash Casserole / Thanksgiving 2013

Slow Cooker Squash Casserole:
Thanksgiving 2013

2 pounds of yellow squash, thinly sliced ( at least 6 C)
1/2 onion, chopped
1 C shredded carrots
1 -(10 3/4 oz.) can of cream of mushroom soup
1 C sour cream
1/4 C flour
1 -(8oz.) package of seasoned stuffing mix
1/2 C butter, melted

In a large bowl:
squash
onion
carrot
soup
Mix well

In another bowl:
sour cream
flour
Mix well
Fold into squash mixture

In another bowl:
Toss stuffing mix with butter

In the slow cooker:
spread 1/2 of the stuffing mixture in the bottom.
Add the squash mixture
Top with remaining stuffing mixture

Cover and cook on low temperature for 7 - 9 hours.

Enjoy!
Peace in the Kitchen!

Old Fashioned Gingerbread / Thanksgiving 2013

A traditional gingerbread cake with two sauce options.


3 C flour
1 1/2 tsp baking powder
4 tsp ground ginger
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3/4 tsp baking soda
3/4 tsp salt
3/4 C butter, room temperature
3/4 C brown sugar
2 eggs
1 C dark molasses
4 tsp grated orange zest
1 C + 2TBS  buttermilk
1/2 C crystallized ginger

Butter a 9"X 13" baking dish
preheat the oven to 350 degrees

In a bowl, sift:
flour
baking powder
all of the spices
baking soda
salt

In a bowl, with a hand mixer:
butter, until fluffy, 2 minutes
Add brown sugar, beat 2 minutes
Add eggs, one at a time
Add molasses
Add orange zest
Mix dry ingredients into wet ingredients in 3 batches.
Alternating with buttermilk, beginning and ending with dry ingredients
Fold in ginger

Pour batter into prepared pan
Bake at 350 degrees for 50 minutes
Cool completely on a wire rack
Cut into squares to serve
Garnish with Whipped Cream or serve with a sauce.

Apple Brandy Sauce:

1/4 C sugar
1/4 C brown sugar
1/2 C heavy cream
2 TBS light corn syrup
dash of salt
3 TBS Brandy
1/2 tsp vanilla

In a sauce pan:
All ingredients
cook on medium high stirring constantly until it begins to boil.
Reduce heat to medium low and cook for 6 minutes
Remove and cool


Eggnog Sauce

2 C Eggnog
t tsp vanilla
5 egg yolks
1/2 C sugar

In a saucepan:
Eggnog
vanilla
simmer gently on medium low

In a bowl, whisk egg yolks and sugar until smooth.
Whisk in a bit of the hot eggnog
Add the entire egg mixture into the hot eggnog.

Over medium heat, stir constantly until it coats the back of a spoon, about 8 minutes.
Transfer to a bowl and cover the surface with plastic wrap.
Refrigerate until ready to use, up to 2 days.
Reheat and serve warm with gingerbread cake.


Enjoy!
Peace in the Kitchen