I am blessed in my life to have a few really good friends. As an adult I find that I have to be intentional about making time to support and maintain the relationships in my life. One such friend is Laura. I am so thankful for her. We have a great time together and support each other. She doesn't blink an eye if my house looks lived in when she visits. I can stop by her house and if I am hungry I can be sure to find nourishment. Most importantly, she nourishes my soul. She helps me recenter myself when, in stress, I have pushed myself to the edge. She helps me talk through the things that make me upset and helps me find sense and order. She indulges me when I am silly or overly enthusiastic. She helps me stay real. Besides, we just have a darn good time together.
I had today off so we spent the morning together. We had a light breakfast and went thrifting. We were on a quest to find wind/track pants for the girls to take to Nationals. We found much more, of course. I found someone's much loved fancy dishes. The colors are close enough to my fancy dishes that they will work nicely together. I also got two creamers that I will actually use for gravy. I also found a really fun blue canning jar, old style. She found great stuff, too.
We also discussed our Thanksgiving plans. Here's what we are having:
* Baked Brie Cheese wrapped in phyllo dough topped with spiced cherry chutney served with crackers
* Pistachios
* Chocolates - Sea foam and Caramels
* Spiced Nuts
* Bacon and Cheese Empanadas (in puff pastry cups instead of a folded pastry)
* Maple Glazed Turkey with Bacon and Sage
* Turkey Gravy
* Sage and Fennel Stuffing made with Buttermilk Cornbread
* Green Salad
* Green Bean and Onion casserole
* Sweet Potatoes with Citrus
* Mashed Potatoes
* Sour Cream Lemon Rolls
* Maple Glazed Pecan Pie
* Spiced Pumpkin Pie
* Whipped Cream
Here are the recipes for most of the offerings:
Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream 3 cups chicken stock 1
(12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.
About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.
Maple Orange Sweet Potatoes
Ingredients
* 2 1/2 pounds peeled sweet potatoes, cut into 1/4-inch-thick slices
* 1/3 cup fresh orange juice
* 1/4 cup maple syrup
* 2 tablespoons brown sugar
* 1 tablespoon stick margarine or butter, melted
* 1/2 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/4 cup chopped pecans, toasted
Traditional Method:
1. Peel the sweet potatoes and cut them into 1" cubes. Boil these until they are fork tender.
2. Mash them with the butter (I added more than was called for). Add in the OJ, maple syrup, brown sugar, salt and ground cloves.
3. Place in a buttered baking dish. The dish can be covered and refrigerated for up to a few days, if needed.
4. Bake in a 350 degree oven for about 45 minutes. You can top with marshmallows, if wanted. You would add them in for the last 10 minutes of cooking time.
Microwave Method:
Place the sweet potato slices in a 2-quart casserole.
Combine juice and next 5 ingredients (juice through cloves) in a small bowl. Pour juice mixture over potatoes. Cover loosely with plastic wrap, and microwave at HIGH 10 minutes. Stir after 5 minutes. Uncover, and microwave at HIGH 5 minutes or until potato is tender. Sprinkle with pecans.
http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=358499
Sausage Fennel Stuffing
7 cups coarsely crumbled buttermilk corn bread
1 lb sweet Italian sausage, casings discarded
1 stick (1/2 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
1 1/2 lb fennel (sometimes called anise; 2 medium), stalks cut off and discarded and bulbs coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fennel seeds
2 teaspoons dried thyme, crumbled
2 teaspoons dried tarragon, crumbled
1 - 1 1/2 cup Craisins.
1 cup turkey giblet stock or low-sodium chicken broth or 1/2 milk and 1/2 broth
Preheat oven to 325°F.
Spread bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until golden and dry, about 15 minutes. Cool crumbs in pans on racks, then transfer to a large bowl.
Cook sausage in a dry 12-inch nonstick skillet over moderate heat, stirring and breaking up pieces with a fork, until browned and cooked through, 6 to 8 minutes. Transfer to bowl with bread crumbs with a slotted spoon.
Melt 6 tablespoons butter in skillet over moderate heat, then add onions, fennel bulb, salt, and pepper and cook, stirring frequently, until vegetables are softened, 10 to 15 minutes.
Finely grind fennel seeds in coffee/spice grinder, then add to vegetables in skillet along with thyme and tarragon and cook, stirring, 1 minute.
Transfer vegetables to bowl with bread crumbs and sausage and toss gently but thoroughly. Spoon stuffing into a buttered 3- to 3 1/2-quart shallow baking dish. Drizzle with stock and dot with remaining 2 tablespoons butter, cut into bits. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Cooks' note: • Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
Buttermilk Cornbread
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 TBS Sugar
1 cup well-shaken buttermilk
2 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon finely chopped fresh sage (optional)
Preheat oven to 425°F.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.
Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble.
http://www.epicurious.com/recipes/food/views/Buttermilk-Corn-Bread-107361
Maple Pecan Pie
3/4 cup pure maple syrup
3/4 cup (packed) golden brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
http://www.epicurious.com/recipes/food/views/Maple-Pecan-Pie-in-Wheat-Flavored-Crust-102410
Molasses-and-Spice Pumpkin Pie
Bon Appétit | November 2004
1 cup sugar (consider ¾ cup instead)
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (fresh ginger can be used)
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
2 large eggs
1/2 cup heavy whipping cream
1/2 cup whole milk
1 1/2 tablespoons mild-flavored (light) molasses
1 9-inch unbaked homemade or purchased pie crust
Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.
http://www.epicurious.com/recipes/food/views/Molasses-and-Spice-Pumpkin-Pie-231127
Bacon and Egg Empañadas
Gourmet | November 1998
2 frozen turnover dough (empanada) wrappers*, thawed (I used puff pastry shells instead)
2 ounces sharp Cheddar cheese
3 large eggs
3 scallions
1 tablespoon unsalted butter
2 slices Canadian bacon
Preheat oven to 425°F. and butter a baking pan.
On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round. Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste. Chop scallions. In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side. Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and sauté scallions 15 seconds. Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds. Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.
Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes.
http://www.epicurious.com/recipes/food/views/Bacon-and-Egg-Empanadas-15765
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