After a long sabbatical, I plan to post new snippets with some holiday recipes from around the world. May your upcoming holiday preparations be interesting and fun. Stay happy and healthy until I write again.
For a different punch while you, your family and friends put up the Christmas decorations, I’ve opted for a cold punch instead of a hot one. This punch serves 40 punch cup servings (or less in 6-8 ounce glass). Even though the punch can be used for the summer, it has a heavy-bodied feel that is nice in the winter, too.
1 gallon strong coffee – chilled
3/4 cups sugar
1 gallon chocolate ice cream
1 tablespoon pure vanilla extract
1 pint whipping cream (heavy cream) whipped
Combine the sugar, coffee and vanilla. Stir to dissolve. Refrigerate mixture. To serve, scoop ice cream into the punch bowl. Add refrigerated coffee mixture and then gently fold in the whipped cream. Sprinkle the top with grated nutmeg to taste.
Servings: 40 punch cups full
I serve this up in an antique milk glass bowl, but it also looks great in a cranberry glass bowl and ladled up with a silver ladle.
Some appetizer recipes are to follow.
Happy decorating. It’s time to bring tree, ornaments, and lights from the storage room!!!
For those of you who are having diabetic friends or family to your home for the Thanksgiving holiday dinner, or if you are a diabetic yourself and trying to cut down on sugar consumption, here is a nice cranberry sauce recipe that you might find useful. Instead of using gelatin or a cornstarch mixture to thicken the sauce up, I’ve substituted a sugar-free marmalade or jelly that does the trick and lends the sauce a nice flavor. You could try substituting a different light flavored jelly for the sugar-free marmalade I use here for a unique taste.
GAIL’S CRANBERRY-ORANGE SAUCE—
3/4 dry white sugar substitute (Splenda or other cup for cup substitute)
1 cup water
1/2 cup sugar-free orange marmalade or jelly (or apricot, lemon or strawberry is good, too)
1 twelve (12 oz.) ounce package ‘fresh’ cranberries
In a 1 1/2 quart saucepan, mix sugar and water and stir to dissolve the sugar. Bring to a boil, then add the cranberries. Bring mixture back to a boil and simmer on reduce heat. Cook on low simmer for approximately 10 minutes or until cranberries pop and are softened. Liquid should be reddened. Add marmalade or jelly and simmer slowly for approximately 4 minute, stirring frequently, until sauce thickens and takes on a sheen. For a thicker sauce, add a bit more jelly to taste. Remove pan from heat. Cool sauce completely to room temperature.
Place in container and refrigerate for at least one hour.
Makes about 2 1/2 cups. Recipe can be doubled.
This is just a little snippet for you before I start cooking my thanksgiving desserts. I expect to be too busy to add much in the way of wisdom and light between all the fussing, cleaning, cooking and fidgeting that we’ll be doing before our Thanksgiving repast.
“I hear the tread of
pioneers of nations yet to be,
The first low wash of waves where soon
shall roll a human sea”
HAPPY THANKSGIVING TO YOU ALL.
Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings. On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie. It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories. This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.
2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)
2 pounds Ricotta cheese (or part-skim_
1 1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1 1/2 teaspoons pure vanilla extract (not imitation)
Preheat oven to 425 degrees Fahrenheit
For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend. With fork, cut in margarine until small balls form. Add vanilla and slowly put milk in while blending with fork until ball forms. Add egg yolks and continue stirring until a large ball forms. If it is too dry to roll, add just a small amount of milk until of rolling consistency. Roll out dough onto waxed paper – one for top and one for bottom. Put half of dough into bottom of 10 inch pie plate. Reserve other half for top of ricotta pie.
For the filling, in mixer bowl place ricotta cheese, egg whites, lemon and rind, mix. Then add the confectioners sugar and vanilla extract. Blend for approximately 7 minutes of medium speed or until smooth. Pour into pie crust. Place reserved pie crust on top of filling and crimp the edges as desired. Brush top crust lightly with egg white and place four small cuts to vent steam. Cover edges with aluminum foil to protect rim of pie.
Bake at 425 degrees for 40 minutes or until lightly browned.
In this salad I use the original beets as it lends a festive air to this Mexican style salad. If you want to use this for a dessert instead, leave the beets out. Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained. Fresh fruit is preferred. Sugar is the only sweet added or it may also be served with a thinned mayonnaise. I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.
1 3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts
Mix all fruit pieces together. Top with pomegranate seeds and chopped nuts
Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.
This makes a wonderful dessert or dinner starter served before a holiday meal. It is usually served as part of the Christmas Eve meal in some parts of the world.
As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations. It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook. You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.
1 1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2 cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
2 Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1 Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1 1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1 1/2 cup chopped walnuts
Put washed, dried and dressed turkey on rack in roasting pan. To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan. Add the large finely chopped onion. Season stuffing with sage, rosemary, parsley, thyme, salt and pepper. Add salt and pepper and mix together well. Put in your choice of cranberries, raisins or dried apricot. Add chopped nuts. To this add just enough butter or margarine to moisten. Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume. Stuff turkey with dressing. If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey. After cooling turkey, remove stuffing immediately. Do not store finished turkey with stuffing inside. The internal temperature of stuffing should read 165 degrees on a meat thermometer.
I hope you enjoy this turkey stuffing. We’ve been making it this way in my family for over 100 years. It’s very simple and straightforward. This is very good to use in turkey sandwiches after the holiday is over.
Having been raised in the land of the Pilgrims and the first Thanksgiving feast here in New England, I know firsthand that we take our selection of a Thanksgiving turkey very seriously. It is that time of year again when the markets and supermarkets stock turkeys of all brands and varieties making selection a daunting task. I don’t have room in a small post to list everything there is to know about selecting, thawing and preparing a turkey dinner, but I’ll try to break down the process into several smaller writings.
To those unfamiliar with the process of selecting and handling poultry, especially large American bred turkeys that can weigh over 24 pounds, I will simply give you this link to the United States Department of Agricultures’ fact sheets on the safe handling of turkey and poultry products:
Here’s my familys recipe for roast turkey which is the way it was done by my great-aunt Julie.
Preheat oven to 350 degrees Fahreheit.
15 – 16 lb. thawed turkey
Aunt Julies’ stuffing (or of your choice to fill cavity of turkey)
1 1/2 sticks margarine or butter
1 1/2 Tablespoons sage (dried is fine)
1 Tablespoon thyme (dried o.k.)
1 Tablespoon rosemary (dried o.k.)
2 teaspoons pepper
2 teaspoons salt
1 can chicken broth (16 ounces)
1 1/2 cups water
Remove giblet packet and neck from inside of cavity of turkey. Sometimes the neck is loose inside the neck cavity. Thoroughly wash turkey with cold water and place on counter on a platter and dry it completely with clean cloth or paper towels. Do not let the raw turkey touch surfaces of counter. Wash up behind yourself and periodically wash your hands with hot soapy water.
Stuff the turkey with stuffing mixture and place on raised roasting rack in a deep sided large roasting pan. Baste the turkey with melted butter or margarine, then sprinkle liberally with dried herbs, salt and pepper. Pour broth and water into the bottom of the pan and cover with heavy duty aluminum foil, tenting slightly in the middle away from the top of turkey. Place the stuffed turkey in the oven on the lowest oven rack and roast for 5 1/2 – 6 hours. About 40 minute before roasting is complete, uncover the turkey so that it may brown. Cook for additional 40 minutes until turkey is golden. Remove turkey from oven and check internal temperature with meat thermometer. The thermometer should read 165 degrees when place in the thickest part of the thigh and, also, it should measure 165 degrees when placed in the thickest part of the breast. Stuffing, likewise should be thoroughly done at 165 degrees. Juices at leg joint should run clear. Let stand for 30 minutes. Carve and serve.
Serves 12 with leftovers
My hopes are that you have a very happy Thanksgiving season.
Aunt Julie’s Stuffing recipe follows in my next post.
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