October 27, 2007
Appetizers
Sweet
Italian Cheese Platter
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Recipe Source: Harry
Caray's |
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Ingredients: 6
fresh figs |
Directions: 1.
Cut the figs in half and soak them in the bourbon overnight. 2.
Soak the dried apricots in the brandy overnight. 3.
Preheat the oven to 350 degrees. 4.
In a sauté pan, melt the butter over medium heat and stir in the
brown sugar until dissolved. Toss the walnuts in the brown sugar mixture.
Remove the walnuts, reserving the brown sugar mixture and place them on a
cookie sheet. Bake the walnuts in the preheated oven for 10-15 minutes or
until they are crisp. 5.
Add the pear slices to the brown sugar mixture and sauté over
medium heat until the pears are caramelized. 6.
Heat the balsamic vinegar in a small sauce pot over medium heat.
Reduce the vinegar by 2/3 until it reaches a syrupy consistency. 7.
To assemble the platter: On a medium sized square cheese platter,
arrange large hunks of the Pecorino Romano, the Gorgonzola and the
Provolone in 3 of the corners of the platter. In the 4th corner, arrange
the sliced Mozzarella. 8.
In the center of the cheese, arrange the bourbon soaked figs, the
brandy soaked apricots, and the caramelized pears. 9.
Scatter the candied walnuts around the platter. 10.
Drizzle the balsamic reduction over the entire platter. Serve with
crackers or warm bread. |
Salad/Soup
Sharon Vandermark - Bloomsburg, PA
Serve with homemade rolls or bread and honey . . . fantastic!
| 1 onion, diced | 2 c. corn |
| 2 c. celery, diced | 1 lb. bacon, crisply cooked and diced |
| 2 T. butter | 6 eggs, hard-boiled and diced |
| 8 c. potatoes, peeled and diced | 2 T. fresh parsley, chopped |
| 16-oz. can chicken broth | 2 t. salt |
| 4 c. water | 1 t. pepper |
| 2 c. milk |
In a large stockpot, sauté onion and celery in butter until soft. Add potatoes, chicken broth and water. Simmer for about 25 minutes or until potatoes are cooked; mash potatoes a little to make chowder thicker. Add milk, corn, bacon and eggs; sprinkle with parsley, salt and pepper. Cover and simmer for about 20 minutes.
Makes 8 to 10 servings.
Main Course
Bon Appétit | November 2007
Sara Foster
http://www.epicurious.com/recipes/food/views/240364
For this dish, we used The Silver Palate's packaged cranberry-apple chutney, which is available at some supermarkets. If you can't find apple chutney, try mango chutney instead.
Servings: Makes 6 servings
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ingredients |
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| 2 1- to 1 1/4-pound trimmed pork tenderloins | 2 garlic cloves, chopped |
| 1/2 cup apple cider | 2 tablespoons fresh thyme leaves plus sprigs for garnish |
| 1/2 cup dry red wine | 2 tablespoons olive oil |
| 1 cup purchased apple chutney | |
Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney,
garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and
marinate at room temperature 1 hour or chill up to 3 hours.
Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high
heat. Remove pork from marinade, reserving marinade. Add pork to skillet,
sprinkle with salt and pepper, and cook until light brown on all sides, about 6
minutes total.
Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting
occasionally, until instant-read thermometer inserted into thickest part
registers 145°F, about 20 minutes for medium (temperature will rise about 10
degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork
with thyme sprigs.
Gourmet | November 2006
http://www.epicurious.com/recipes/food/views/236381
Active time: 40 min
Start to finish: 40 min
Servings: Makes 6 to 8 servings.
If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.
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ingredients |
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| 1/2 cup pecan halves, cut crosswise into thirds | 1/2 tablespoon minced garlic |
| 3 tablespoons unsalted butter | 1 teaspoon fresh lemon juice, or to taste |
| 3/4 teaspoon salt | 1/4 teaspoon black pepper |
| 2 lb baby Brussels sprouts, trimmed | |
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant
and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4
teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted
water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of
ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate
heat, then add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to moderately high, then add sprouts and sauté, stirring
occasionally, until browned in patches, about 5 minutes. Add lemon juice,
pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Cooks' notes:
• If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels
sprouts, quartered.
• Pecans can be toasted and buttered 1 day ahead and kept at room temperature,
covered.
• Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed
plastic bag with a paper towel to absorb excess moisture.
Bon Appétit | November 2000
http://www.epicurious.com/recipes/food/views/104296
If you can’t find sorghum syrup, a combination of honey and molasses works nicely.
Servings: Makes 8 servings.
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ingredients |
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| 1 cup (2 sticks) unsalted butter, room temperature | 1/2 teaspoon ground cloves |
| 9 tablespoons sorghum syrup* or 1/2 cup clover honey plus 1 tablespoon | Large pinch of cayenne pepper |
| robust-flavored (dark) molasses | 8 10- to 11-ounce yams (red-skinned sweet potatoes) |
| 1 teaspoon ground cinnamon | |
Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour.
Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
*Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores or by mail order; call Brownville Mills at 800-305-7990.
Wine
Vin de Bourgogne
Pinot Noir
Appellation Bourgogne Contrôlée
Maison Louis Latour
2005
Product of France
Dessert
Fluffy Pecan Pumpkin Torte
Source: Chyrel
Razzle Dazzle
Recipes
"Your Source for Thanksgiving Recipes"
http://www.razzledazzlerecipes.com/thanksgiving/pecan-torte.htm
...this recipe originally from - http://www.thatsmyhome.com
This fluffy decadent torte is amazingly quick and easy to make. It is so light
that it will be sure to please even those that don't normally like traditional
pumpkin pie. Caramelized pecans can be used in place of the plain pecan halves
for a more elegant presentation.
| 3/4 C. graham cracker crumbs | 2 16-oz. containers whipped topping (thawed if frozen), one reserved |
| 1/2 C. finely chopped pecans | 1 t. ground cinnamon |
| 5 T. melted butter or margarine | pinch ground ginger |
| 3 T. brown sugar | 1/2 C. pecan halves |
| 1 30-oz. can pumpkin pie mix (not canned pumpkin puree) |
In a small bowl, mix together the graham cracker crumbs, chopped pecans, butter
or margarine, and brown sugar. Press the mixture into the bottom of an ungreased
9-inch springform pan. Optional: we baked this for 10 minutes in
a 350º oven, but possibly the butter would "hold it together" once
it's frozen.
In a large bowl, mix the pumpkin pie mix, the contents of one container of whipped topping, cinnamon, and ginger until well incorporated. Spread the mixture over the prepared crust.
Cover tightly and freeze for at least 3 hours, or up to 24
hours in advance. Before serving, thaw slightly in the refrigerator if frozen
for more than 6 hours. Garnish with the pecan halves and serve with the
remaining container of whipped topping.
Makes 12 servings