· 3/4 cup unsalted butter
· 3/4 cup light-brown sugar
· 3/4 pound cranberries
· 1½ cups all-purpose flour
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 cup granulated sugar
· 2 egg yolks
· 2 teaspoons vanilla extract, divided
· 1/2 cup 2 percent milk
· 2 egg whites
· 1/4 teaspoon cream of tartar
· 1 cup heavy cream (optional)
· 1 tablespoon confectioner's sugar (optional)
1. Preheat oven to 350° F. Butter a 9-by-9-inch cake pan. In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan. Place the cranberries in the cake pan on top of the melted butter and sugar.
2. Mix together the flour, baking powder, and salt. In a mixing bowl, cream the remaining 1/2 cup butter with the sugar. Add the egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition.
3. In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
4. Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
5. Optional: Whip the heavy cream to soft peaks. Flavor with the remaining vanilla and the confectioners’ sugar.
6. Serve slices of cake topped with a dollop of the whipped cream, if desired.
Nutrients per serving (without cream) calories 447, protein 4g, carbohydrates 70g, fiber 3g, fat 17g (saturated fat 11g), cholesterol 46mg, sodium 232mg
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Oct 25, 2008
Wilted Baby Spinach With Raisins and Pine Nuts
· 1/3 cup pine nuts, toasted
· 1/3 cup golden raisins
· 1 tablespoon extra-virgin olive oil
· 1 clove garlic, minced
· 2 pounds triple-washed baby spinach
· Salt and freshly ground black pepper
1. In a skillet over medium heat, place the pine nuts. Stir and toss until lightly golden, 30 to 60 seconds. Remove from the pan and reserve. Pour boiling water over the raisins and drain immediately. Set aside.
2. In a large skillet, warm the oil. Add the garlic and spinach and toss with tongs until the garlic is mixed in with the spinach and the spinach just begins to wilt. Add the raisins and pine nuts and toss well. Season with salt and pepper to taste.
Nutrients per serving calories 99, protein 4g, carbohydrates 10g, fiber 3g, fat 6g (saturated fat 1g), cholesterol 0mg, sodium 383mg
Serves 8
· 1/3 cup golden raisins
· 1 tablespoon extra-virgin olive oil
· 1 clove garlic, minced
· 2 pounds triple-washed baby spinach
· Salt and freshly ground black pepper
1. In a skillet over medium heat, place the pine nuts. Stir and toss until lightly golden, 30 to 60 seconds. Remove from the pan and reserve. Pour boiling water over the raisins and drain immediately. Set aside.
2. In a large skillet, warm the oil. Add the garlic and spinach and toss with tongs until the garlic is mixed in with the spinach and the spinach just begins to wilt. Add the raisins and pine nuts and toss well. Season with salt and pepper to taste.
Nutrients per serving calories 99, protein 4g, carbohydrates 10g, fiber 3g, fat 6g (saturated fat 1g), cholesterol 0mg, sodium 383mg
Serves 8
Olive Oil Mashed Potatoes
· 3 pounds starchy baking potatoes, peeled and quartered
· 1/4 cup extra-virgin olive oil
· 1/2 cup 2 percent milk
· 2 tablespoons white wine vinegar
· 1/4 cup snipped fresh chives
· Coarse salt and freshly ground black
1. Boil the potatoes in salted water until tender, 20 to 30 minutes. Drain and return to the saucepan.
2. Heat the oil and milk until warm and add to the potatoes. Mash the potatoes while the pan is still over the heat, then add the vinegar, chives, salt, and pepper. Taste and season with additional oil, vinegar, or salt as needed.
Nutrients per serving calories 185, protein 3g, carbohydrates 28g, fiber 4g, fat 7g (saturated fat 1g), cholesterol 1mg, sodium 309mg
Serves 8
· 1/4 cup extra-virgin olive oil
· 1/2 cup 2 percent milk
· 2 tablespoons white wine vinegar
· 1/4 cup snipped fresh chives
· Coarse salt and freshly ground black
1. Boil the potatoes in salted water until tender, 20 to 30 minutes. Drain and return to the saucepan.
2. Heat the oil and milk until warm and add to the potatoes. Mash the potatoes while the pan is still over the heat, then add the vinegar, chives, salt, and pepper. Taste and season with additional oil, vinegar, or salt as needed.
Nutrients per serving calories 185, protein 3g, carbohydrates 28g, fiber 4g, fat 7g (saturated fat 1g), cholesterol 1mg, sodium 309mg
Serves 8
Oven-Roasted Autumn Vegetables
· 1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
· 1/2 pound Brussels sprouts, trimmed
· 1 small head cauliflower, cut into florets
· 1/2 pound yams or sweet potatoes, cut into 1-inch pieces
· 1 tablespoon unsalted butter
· 1 tablespoon extra-virgin olive oil
· 2 teaspoons fresh chopped thyme
· 2 teaspoons fresh chopped sage
· 1/8 teaspoon freshly grated nutmeg
· Salt and freshly ground black pepper
· 1/2 cup Marsala 1.
1.Preheat the oven to 450° F. Bring a pot of salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
3. Place the roasted vegetables on a platter and serve.
Nutrients per serving calories 148, protein 4g, carbohydrates 24g, fiber 6g, fat 4g (saturated fat 1g), cholesterol 4mg, sodium 641mg
Serves 8
· 1/2 pound Brussels sprouts, trimmed
· 1 small head cauliflower, cut into florets
· 1/2 pound yams or sweet potatoes, cut into 1-inch pieces
· 1 tablespoon unsalted butter
· 1 tablespoon extra-virgin olive oil
· 2 teaspoons fresh chopped thyme
· 2 teaspoons fresh chopped sage
· 1/8 teaspoon freshly grated nutmeg
· Salt and freshly ground black pepper
· 1/2 cup Marsala 1.
1.Preheat the oven to 450° F. Bring a pot of salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
3. Place the roasted vegetables on a platter and serve.
Nutrients per serving calories 148, protein 4g, carbohydrates 24g, fiber 6g, fat 4g (saturated fat 1g), cholesterol 4mg, sodium 641mg
Serves 8
Roast Turkey With Dried Apples and Corn Bread Stuffing
· Turkey, 10 to 12 pounds
· Salt and freshly ground black pepper
· 6 cups reduced-sodium chicken broth
· 1 yellow onion, coarsely chopped
· 1 carrot, coarsely chopped
· 6 parsley stems
· 1/4 teaspoon dried thyme
· 1 bay leaf
· Stuffing
· 1/2 cup plus 2 tablespoons unsalted butter
· 2 large yellow onions, finely diced
· 4 celery ribs, finely diced
· 1 cup dried apples, coarsely chopped
· 1/4 cup fresh chopped flat-leaf parsley
· 1 tablespoon fresh thyme, chopped
· 1 tablespoon fresh sage, chopped
· 1 recipe corn bread, air-dried 2 days (see below)
· 1 tablespoon flour
· 1 teaspoon cornstarch
· Corn bread
· 1½ cups all-purpose flour
· 1½ cups cornmeal
· 1 tablespoon baking powder
· 2 tablespoons granulated sugar
· 1 teaspoon salt
· 1/3 cup corn oil
· 1 cup light sour cream
· 1 cup 2 percent milk
· 1 egg, lightly beaten
1. Remove the giblets from the inside of the turkey. Wash the turkey and pat dry, then rub inside and out with 2 teaspoons salt.
2. Place the turkey neck, gizzard, heart, broth, onion, carrot, parsley stems, thyme, and bay leaf in a saucepan, and simmer over low heat until the broth reduces by three quarters, approximately 1½ hours. Strain.
3. To make the stuffing: In a large skillet over medium heat, melt 1/2 cup butter and cook the onions, celery, and apples, stirring occasionally, until soft, about 10 minutes. Transfer to a bowl and add the parsley, thyme, sage, corn bread, and approximately 1½ cups stock until the stuffing is light and fluffy. Season with salt and pepper to taste.
4. Preheat the oven to 400° F. Fill the breast and neck cavity loosely with stuffing. Truss the turkey. Place on a rack in a shallow roasting pan. Melt the remaining 2 tablespoons butter and brush turkey lightly with 1 tablespoon, reserving the remaining butter. Cook the turkey in the middle of the oven for 45 minutes. Reduce the heat to 325° F. Drape a double layer of cheesecloth over the turkey and brush evenly with the reserved melted butter. Continue to roast until the juices run clear when the thigh is pierced with a skewer, or an instant-read thermometer inserted into the thickest part of the thigh registers 175° F.
5. Let the turkey rest for 20 minutes. Remove the cheesecloth. Remove the turkey from the pan. To make the gravy, pour the drippings from the bottom of the pan into a separator cup. Once separated, pour all of the drippings and 2 tablespoons of the fat back into the pan. Discard remainder. Whisk together the flour, cornstarch, and 1/2 cup stock and add to the heated roasting pan, whisking constantly. Set the roasting pan on an oven burner, add the remaining stock, and continue to stir until thickened, 2 minutes. Simmer 1 minute more before removing from heat.
6. Remove the stuffing from the cavity. Carve the turkey and place on a platter with the stuffing. Serve the gravy separately.
Corn bread (for stuffing)
1. Preheat the oven to 375° F. In a bowl, sift together the flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk together the oil, sour cream, milk, and egg. Fold the wet ingredients into the dry ingredients just until mixed together. Pour into a buttered 9-by-9-inch pan and bake until a skewer comes out clean, about 35 minutes. Remove from pan and cool.
2. Cut the corn bread into 1-inch pieces and spread out on a baking sheet. Dry, uncovered, at room temperature for 2 days.
Nutrients per serving (includes turkey and stuffing) calories 655, protein 49g, carbohydrates 38g, fiber 2g, fat 33g (saturated fat 12g), cholesterol 224mg, sodium 906mg
Serves 14
· Salt and freshly ground black pepper
· 6 cups reduced-sodium chicken broth
· 1 yellow onion, coarsely chopped
· 1 carrot, coarsely chopped
· 6 parsley stems
· 1/4 teaspoon dried thyme
· 1 bay leaf
· Stuffing
· 1/2 cup plus 2 tablespoons unsalted butter
· 2 large yellow onions, finely diced
· 4 celery ribs, finely diced
· 1 cup dried apples, coarsely chopped
· 1/4 cup fresh chopped flat-leaf parsley
· 1 tablespoon fresh thyme, chopped
· 1 tablespoon fresh sage, chopped
· 1 recipe corn bread, air-dried 2 days (see below)
· 1 tablespoon flour
· 1 teaspoon cornstarch
· Corn bread
· 1½ cups all-purpose flour
· 1½ cups cornmeal
· 1 tablespoon baking powder
· 2 tablespoons granulated sugar
· 1 teaspoon salt
· 1/3 cup corn oil
· 1 cup light sour cream
· 1 cup 2 percent milk
· 1 egg, lightly beaten
1. Remove the giblets from the inside of the turkey. Wash the turkey and pat dry, then rub inside and out with 2 teaspoons salt.
2. Place the turkey neck, gizzard, heart, broth, onion, carrot, parsley stems, thyme, and bay leaf in a saucepan, and simmer over low heat until the broth reduces by three quarters, approximately 1½ hours. Strain.
3. To make the stuffing: In a large skillet over medium heat, melt 1/2 cup butter and cook the onions, celery, and apples, stirring occasionally, until soft, about 10 minutes. Transfer to a bowl and add the parsley, thyme, sage, corn bread, and approximately 1½ cups stock until the stuffing is light and fluffy. Season with salt and pepper to taste.
4. Preheat the oven to 400° F. Fill the breast and neck cavity loosely with stuffing. Truss the turkey. Place on a rack in a shallow roasting pan. Melt the remaining 2 tablespoons butter and brush turkey lightly with 1 tablespoon, reserving the remaining butter. Cook the turkey in the middle of the oven for 45 minutes. Reduce the heat to 325° F. Drape a double layer of cheesecloth over the turkey and brush evenly with the reserved melted butter. Continue to roast until the juices run clear when the thigh is pierced with a skewer, or an instant-read thermometer inserted into the thickest part of the thigh registers 175° F.
5. Let the turkey rest for 20 minutes. Remove the cheesecloth. Remove the turkey from the pan. To make the gravy, pour the drippings from the bottom of the pan into a separator cup. Once separated, pour all of the drippings and 2 tablespoons of the fat back into the pan. Discard remainder. Whisk together the flour, cornstarch, and 1/2 cup stock and add to the heated roasting pan, whisking constantly. Set the roasting pan on an oven burner, add the remaining stock, and continue to stir until thickened, 2 minutes. Simmer 1 minute more before removing from heat.
6. Remove the stuffing from the cavity. Carve the turkey and place on a platter with the stuffing. Serve the gravy separately.
Corn bread (for stuffing)
1. Preheat the oven to 375° F. In a bowl, sift together the flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk together the oil, sour cream, milk, and egg. Fold the wet ingredients into the dry ingredients just until mixed together. Pour into a buttered 9-by-9-inch pan and bake until a skewer comes out clean, about 35 minutes. Remove from pan and cool.
2. Cut the corn bread into 1-inch pieces and spread out on a baking sheet. Dry, uncovered, at room temperature for 2 days.
Nutrients per serving (includes turkey and stuffing) calories 655, protein 49g, carbohydrates 38g, fiber 2g, fat 33g (saturated fat 12g), cholesterol 224mg, sodium 906mg
Serves 14
Roasted Butternut Squash Soup With Honey-Pecan Butter
· 2 butternut squash, about 4 pounds
· 2 tablespoons butter
· 2 slices bacon, chopped
· 1 large yellow onion, chopped
· 6 cups low-sodium chicken broth
· 1/4 cup freshly squeezed orange juice
· Large pinch freshly grated nutmeg
· Salt and freshly ground black pepper
· 3 tablespoons toasted and finely chopped pecans
· 1 tablespoon honey
· Whole leaves of Italian parsley
1. Preheat oven to 375° F. Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.
2. In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.
3. In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.
4. Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey. Season with salt and pepper. Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter. Store in the refrigerator.
5. To serve, ladle soup into soup bowls. Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup. Garnish with parsley.
Nutrients per serving calories 194, protein 7g, carbohydrates 31g, fiber 7g, fat 7g (saturated fat 3g), cholesterol 10mg, sodium 714mg
Serves 8
· 2 tablespoons butter
· 2 slices bacon, chopped
· 1 large yellow onion, chopped
· 6 cups low-sodium chicken broth
· 1/4 cup freshly squeezed orange juice
· Large pinch freshly grated nutmeg
· Salt and freshly ground black pepper
· 3 tablespoons toasted and finely chopped pecans
· 1 tablespoon honey
· Whole leaves of Italian parsley
1. Preheat oven to 375° F. Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.
2. In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.
3. In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.
4. Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey. Season with salt and pepper. Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter. Store in the refrigerator.
5. To serve, ladle soup into soup bowls. Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup. Garnish with parsley.
Nutrients per serving calories 194, protein 7g, carbohydrates 31g, fiber 7g, fat 7g (saturated fat 3g), cholesterol 10mg, sodium 714mg
Serves 8
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