Traditional Thanksgiving Dinner
Presented by Chef Dave Martin
BIZOU
Whole Cranberry Sauce
2 c. water
2 c. sugar
1 lb. Cranberries
2 T. orange rind
2 T. honey
Place sugar and water in saucepan and stir until dissolved. Add the cranberries
and simmer in the syrup until the berries are translucent-about 5 minutes.
Skim off any foam and add the orange rind and honey. Pour the berry mixture
into one large or several individual molds that have been chilled in
cold water. Chill until firm. Unmold to serve.
Turkey Glaze
1 shallot minced
1/2 c. maple syrup
1/4 c. balsam vinegar
2 c. chicken stock
1 T. unsalted butter
Combine all ingredients except butter in saucepan and bring to a boil
over medium heat. Cook until mixutre reduces to a syrupy consistency
for 20-25 minutes. Set aside. A 1/2 hour before turkey is done, warm
the glaze slightly in butter, brush over the turkey and serve.
Stuffing-3 Ways
Yield-5 cups
There are no set properties for ingredients in bread dressing. The dressing
should be palatable, light and slightly moist.
4 c. day old or slightly toastly bread
1/4 c. diced onion
1/4 c. diced sundried tomato
1 t. rubbed sage
3/4 t. salt
3/4 t. pepper
Moisten with chicken stock or 1 bouillon cube mixed with hot water
2 T. melted butter
Add one of the following:
1 c. chopped or whole drained oysters
1 c. browned sausage
Macaroni & Cheese
1 lb. Cooked elbow macaroni
1 lb. White cheddar cheese
2 c. milk
2 T. butter
1 T. Worchestershire sauce
1 dash tobasco
salt & pepper to taste
Melt 1/2 cheese in milk. Mix all ingredients and bake at 350° for
40 minutes.
Lemon Meringue Pie
Yield-(1) 9" pie
Prepare a baked pie shell. Sift into a 2-3 qt. Saucepan:
1 1/2 c. sugar
6 T. cornstarch
1/4 t. salt
Gradually blend in:
1/2 c. cold water
1/2 c. fresh lemon juice
When smooth, add-blending thoroughly:
3 well beaten egg yolks
2 T. butter
Stirring constantly, gradually add 1 1/2 c. boiling water.
Bring the mixture to a full boil stirring gently. As it begins to thicken,
reduce the heat and allow to simmer slowly one minute. Remove from heat
and stir in 1 t. grated lemon peel. Pour into baked pie shell. Cover
with meringue. Preheat oven to 350°. Whip until frothy-2 egg whites.
Add 1/4 teaspoon cream torte. Whip until they are stiff and stand in
peaks. Add 4 T. confectioners sugar and 1/4 t. vanilla. Spread on pie
and bake 10-15 minutes.
Christmas Eve Dinner
Presented by Chef Daniel Senn
Country Club of Decatur
Chicken
consommé with fresh chanterelles
and port wine
Sauté the mushrooms with finely chopped shallots until soft, then
add to the consommé. Add a few drops of port wine and place a
crouton with Gruyere cheese on top. Make sure the soup is boiling hot.
Roasted Goose with Figs and Apples
1 lb. Dried figs, soaked in Grappa overnight 2 c. dry white wine
2 T. sugar 1 goose
1/2 lemon 3 T. salt
1 T. pepper 10 apples
1 onion 3 bay leaves
Rinse goose with cold water and dry with paper towels. Mix juice from
1/2 lemon, sugar, salt, and pepper and season goose inside and out. Cut
apples and onion into large cubes and fill the bird. Place goose on a
roasting pan and cook at 325° for approximately 2 hours. Discard
grease and add wine, bay leaves, figs and apples and cook for one more
hour. Let goose rest for 15-20 minutes.
Gingerbread
Soufflé with Rum Sauce
3 oz. Butter 1.5 oz. Powdered sugar
1 pinch salt 1 vanilla bean
4 egg yolks 2.5 oz. Semi-sweet chocolate
1 oz. Finely chopped walnuts 3 oz. Gingerbread
1 T. cinnamon 1/4 T. allspice
3 egg whites 2 oz. Sugar
1 c. whipping cream 1/2 c. rum
1 T. powdered sugar
Mix butter, 1.5
oz. Powdered sugar, salt and the vanilla bean inside (which has been
scraped out
with a sharp knife.) Then add egg yolks
one by one. Melt chocolate. Mix in nuts and gingerbread crumbs. Add
cinnamon and allspice. Blend both mixtures together. Whip egg whites
with sugar until firm and fold into other mixture. Place mixture into
4 buttered and sugared ramekins. Bake at 375° for 18-20 minutes
and serve immediately. Whip cream with sugar to soft peaks. Add rum
and serve with soufflé.
New
Year's Day Brunch
Presented by Chef Connie Roessler
Marcia's Waterfront Restaurant
Hoppin' John
3 c. black-eyed peas season salt & black pepper to taste
1 ham hock, smoked 8 c. water
1 lg. Yellow onion, diced 3 c. white rice
1 tsp. Crushed red pepper flakes 1 c. smoked cheddar cheese, shredded
In large soup kettle place the peas, ham hock, onion and seasonings.
Cover with water and bring to a boil. Reduce heat and simmer for 1 1/2
hours. Remove ham hock and dice meat into pieces. Return to pot. Stir
in rice, cover and cook until rice is tender-about 30 minutes. Adjust
seasonings. Sprinkle with cheese. 10 servings.
Waldorf Salad
5 c. red apples, cored and diced 1/2 c. sugar
1 c. chopped walnuts 2 tsp. cinnamon
1/2 c. raisins or grapes pinch nutmeg
2 c. sour cream
Combine sour cream, sugar, cinnamon and nutmeg in large bowl. Add apples,
nuts and raisins. Toss to coat. Refrigerate several hours or overnight.
Place in serving dish; garnish with whipped cream and maraschino cherries.
Chicken Lo-Mein with Egg Rolls
1 lb. Chinese egg noodles, boiled and drained (substitute vermicelli)
8 T. peanut oil, divided
1/2 c. chicken broth
2 T. soy sauce
1 t. season salt
2 t. ginger
4 green onions, chopped
1 c. shredded, cooked chicken
4 large bok choy, chopped
Toss noodles with the oil (4T.) to coat. Combine soy, salt and broth.
Set aside. Heat wok or large skillet over medium high heat. Add 2 T.
oil. Add ginger and green onions and cook for one minute. Add chicken
and bok choy and stir for 2-3 minutes. Transfer to plate.
Wipe wok clean with paper towel and add 2 T. oil. Reduce heat to medium.
Swirl wok to cover sides with oil. Add noodles. Cook for one minute without
stirring, then stir and toss noodles to brown. Add broth mixture and
stir to loosen noodles from pan. Return chicken mixture to pan and toss
with noodles. Continue cooking and stirring until most of the liquid
has evaporated.
Serves 10.
Egg Rolls
Chicken Stuffing (recipe follows)
16 square egg noodle wrappers (wonton skins)
1/4 c. bean sprouts or bamboo shoots, shredded
1 egg white
oil for deep frying
Chicken stuffing
1 lb. Chicken breast, minced in food processor
1/4 c, minced green onion
1/4 c. water chestnuts, minced
1 t. ginger
1/4 c. shredded carrots
2 T. each soy sauce and sherry
1 t. sesame oil
1 egg
Stir to combine all ingredients.
Place a wrapper with one edge toward you. Spread 1 T.
chicken stuffing along edge to within 1/2" of end. Lay a few bean sprouts along side
stuffing. Roll up to cover stuffing, fold in sides to seal ends and roll
up remaining wrapper. Moisten edge with a little egg white. Repeat with
remaining wrappers. Heat oil in frying pan to 375°. Fry rolls a
few at a time until golden brown. Place on top of Lo-Mein.
Vaselopita
This traditional Greek New Year's Day bread serves as a coffee cake with
each guest receiving a slice from youngest to oldest. The person who
receives the slice with the quarter in it will have good luck in the
New Year.
1 c. butter, softened 3 T. lemon juice
2 c. sugar 1/3 c. slivered almonds, toasted
3 c. flour 1 T. sugar
6 eggs 2 T. powdered sugar
2 t. baking powder
1 c. milk, lukewarm
Preheat oven to 350°. Grease a 10-inch round cake pan. In medium
bowl, cream butter and 2 c. sugar until light. Add flour and stir.
Add eggs one at a time, beating well after each egg. Stir baking powder
into
milk then stir into flour mixture. Mix soda and lemon juice, stir into
batter. Pour into prepared pan. Bake 20 minutes. Sprinkle with nuts
and two sugars. Return to oven for 25 minutes longer. Remove from oven
and
cut small hole in the cake. Place a quarter in the hole and sprinkle
with confectioner's sugar. Cool 10 minutes. Place cake over top of
baking pan and flip over. Garnish with fresh strawberries.
Tuscan Cream Cheese Spread
1 lb. Cream cheese, softened
2 t. fresh chopped garlic
1 t. season salt
14 oz. Can artichoke hearts, marinated, drain and dice
1/2 c. black olives, separated
8 green onions
3 oz. Sun-dried tomatoes, softened in olive oil and diced
2 T. minced parsley
1 T. dried savory
In medium bowl, mix cream cheese, garlic salt. Stir in artichoke hearts
and half the olives, sliced. Add green onions, tomatoes, parsley and
savory. Mix together and refrigerate overnight.
To serve, line a serving tray with leaf lettuce. Place spread in decorative
bowl or hollow out your favorite loaf of bread. Spoon spread in the middle.
Garnish with remaining olives and crackers. Spread should be at room
temperature for 20 minutes before serving. Serves 10.
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