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.
Tuesday, September 10, 2013
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!
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!
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
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
Monday, September 9, 2013
Apple Cider Gravy / Thanksgiving Gravy / Thanksgiving 2013
As a vegetarian I 'm always looking for alternative ideas for gravy at Thanksgiving. I can reproduce a Turkey Gravy using vegetarian chicken stock, I can reproduce a dark gravy using a vegetarian beef stock and I have a recipe for mushroom gravy. Here's just another great gravy for the holiday season.
3 C apple cider reduced to 1 C by boiling it for about 30 minutes. It creates a rich, flavorful juice.
6 TBS butter
1/2 C sliced shallots
2 TBS chopped fresh thyme ( I have it available in my garden)
6 TBS flour
4 1/2 C vegetarian stock, your choice ( I use a vegetarian chicken stock)
1/4 C Calvados ( Apple Brandy)
In a sauce pan on medium heat:
Butter
Shallots
Thyme
Saute about 8 - 10 minutes
Gradually add flour
Stirring constantly, about 5 minutes, until browned ( create a Roux)
Add stock gradually
Bring to a boil
Whisking constantly
Add Cider, continuing to whisk, it should begin to thicken in 10 minutes
Whisk in Calvados and return to a boil
Season to taste with salt and pepper
Enjoy!
Peace in the Kitchen!
3 C apple cider reduced to 1 C by boiling it for about 30 minutes. It creates a rich, flavorful juice.
6 TBS butter
1/2 C sliced shallots
2 TBS chopped fresh thyme ( I have it available in my garden)
6 TBS flour
4 1/2 C vegetarian stock, your choice ( I use a vegetarian chicken stock)
1/4 C Calvados ( Apple Brandy)
In a sauce pan on medium heat:
Butter
Shallots
Thyme
Saute about 8 - 10 minutes
Gradually add flour
Stirring constantly, about 5 minutes, until browned ( create a Roux)
Add stock gradually
Bring to a boil
Whisking constantly
Add Cider, continuing to whisk, it should begin to thicken in 10 minutes
Whisk in Calvados and return to a boil
Season to taste with salt and pepper
Enjoy!
Peace in the Kitchen!
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