thanksgiving cookbook 2011
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ThanksgivingCookbook
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Every year as our entire family gathered together
at the dining room table at my grandmother’s
house on Thanksgiving, our stomachs growling as
we stared at the delectable spread before us, we
first had to honor her annual tradition: going aroundthe table and saying what we were thankful for that
year. Along with health, happiness and family, what
we were really thankful for was grandma’s cooking.
In celebration of a holiday centered around
bringing families together, we’ve compiled some of
our favorite Thanksgiving recipes. In addition to the
usual suspects of mashed potatoes and pumpkin
pie, we’ve also gone outside the norm with sidessuch as Onion Apple Chutney and desserts like
Black Walnut Cream Cake. What’s more, we offer a
new twist on the centerpiece – Deep-Fried Turkey,
which locks in the juiciness and flavor of the bird.
We hope you enjoy these recipes, and whether
you use them for the big Thanksgiving dinner or
just to supplement a Monday night meal, we hope
you have a lot to be thankful for this year.
Reasons to be Thankful
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Pulse the cranberries in a food processor until very finelychopped. Transfer to a bowl. Stir in the green onions,
alapeno, sugar, salt, cilantro, lemon juice and ginger
Cover and refrigerate at least four hours. Stir occasionally.
Remove the rind from the brie and put the cheese into
a food processor with the cream cheese, pepper and
emon zest. Process until very smooth.
Transfer to a serving bowl, cover and refrigerate. Bring
to room temperature one hour before serving.Serve with crackers and salsa on the side.
brie with
cranberry salsa 2 cups fresh cranberries
3 medium green onions,
finely chopped
1 small red jalapeno
pepper, minced
¼ cup plus 2 Tablespoonssugar
¼ teaspoon salt
3 Tablespoons minced
fresh cilantro
1½ Tablespoons lemon juice
1½ Tablespoons peeled and
minced fresh gingerroot
¾ pound brie cheese at
room temperature
1 8 oz. cream cheese at
room temperature¼ teaspoon black pepper
1 teaspoon finely grated
lemon zest
Crackers
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2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 clove garlic, minced
¼ cup shallots, minced
1 pound carrots, peeled and
cut into slices
1 teaspoon Kosher salt
¼ teaspoon black pepper
¼ cup Marsala cooking wine
In a large skillet over medium-low heat,
melt the butter and olive oil. Sauté the ga
and shallots about 2 minutes until tender. Add the sliced carrots, salt and pepper. T
the heat to low, cover and cook, stirring
occasionally until the carrots are very tend
about 20 minutes. Add a little water if the
start to get dry.
Add Marsala and cook, uncovered, until
evaporates, about 3 minutes.
marsala carrots
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2 pounds red-skinned potatoes
½ teaspoon salt
½ cup half & half
2 Tablespoons butter
4 ounces Boursin cheese
2 scallions, choppedSalt and pepper
Put potatoes in a large saucepan; add cold
water to cover and 1/2 teaspoon salt. Bring
to a boil, reduce heat to medium and
continue to cook until potatoes are tender
when pierced with a knife – 15 to 20 minutes.
Meanwhile, heat half & half and butter in asmall saucepan and bring just to a simmer.
Drain potatoes and return them to pan. Use
a large metal or wooden spoon to smash the
potatoes into a coarse mash. Add half & half
mixture and Boursin cheese.
Stir in scallions, add salt and pepper to
taste. Serve immediately.
mashed
red potatoes
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Preheat oven to 375 degrees. Place squash in a large
baking dish. Heat oil in a large sauté pan over high heat.
Add onions and garlic. Sauté 2 minutes. Remove panfrom heat and add brandy and cider. Set pan over high
heat and reduce until mixture is nearly evaporated, about
4 minutes. Remove pan from heat and let cool. Transfer
cooled mixture to a large bowl. Add remaining
ingredients, mixing well. Divide stuffing among prepared
squash. Bake until squash is tender, about an
hour. Serve warm.
wild baked acorn squash 3 large acorn squash,
halved and seeded
2 Tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
½ cup apple brandy
¼ cup apple cider
3 cups cooked
long-grain wild rice
3 cups cooked wild rice
2 egg yolks
1 cup toasted pecans
1 cup grated Gouda cheese
1 Tablespoon fresh sage
1 Tablespoon Dijon
mustard
Salt and freshly ground
black pepper.
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onion apple chutn2 tablespoons vegetable oil
2 large onions, cut in half and thinly
sliced into half moons
2 tablespoons dark brown sugar
1 large Braeburn apple, cut into
½-inch slices
¼ cup chicken broth
2 tablespoons currants
½ teaspoon lemon zest
1 bay leaf
Salt and pepper to taste
In a large skillet, heat oil over medium-h
heat. Add the onions and cook for 3 minu
Reduce heat to medium-low and cook 10
minutes, stirring frequently. Sprinkle the s
over the onions, mixing well, and cook un
onions are soft. Add remaining ingredient
and cook over medium heat until apples
are tender. Remove bay leaf, and seasonwith salt and pepper to taste.
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oven roasted fall vegetables6 cups small, bite-size fresh broccoli and
cauliflower florets
2 to 3 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves, finely minced
¾ teaspoon crushed red pepper
Preheat oven to 425°F. Toss broccoli an
cauliflower in a large bowl with olive oil, s
and pepper. Add garlic and crushed redpepper; toss well to thoroughly coat all
pieces. Coat a shallow baking pan (10x15
inch jelly roll pan) with cooking spray and
arrange vegetables in single layer. Roast
10 to 15 minutes or until slightly tender a
starting to brown but not burn. Stir
vegetables once during cooking time.
Serve immediately.
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Never fry a turkey inside the house. The high
heat and amount of oil make it dangerous under
any roof or overhang, in any kind of enclosure, or on
a deck or any wooden platform. Set up on adriveway or dirt surface, away from anything
flammable. Wear heavy shoes, glasses or safety
goggles, and always have a fire extinguisher handy.
Never allow children or pets near the cooking area.
Remember that outdoor cooking requires extra
attention to prevent food-borne illness.
safety notes
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deep - fried turkey Choose a fresh or frozen high-quality turkey of around 10
pounds, and thaw completely. To determine how much oil
use, fill the pot with water and lower the unseasoned turk
into it. Water should cover the turkey without spilling over.
Remove the turkey and measure the amount of water left
the pot. Discard the water and replace with the same amou
of oil. Most turkeys require about five gallons. Use only oils
with high smoke points, such as peanut, canola or safflowe
Before cooking, remove the giblets and neck, trim the sk
flap, cut off the tail and wing tips, and discard the wire tru
that holds the legs in place and any pop-up timer.
Run turkey under warm water until room temperature, an
dry with paper towels. Rub dry seasonings inside and out
inject the muscle (not the skin) of the turkey with marinadLight the fryer’s burner and bring the oil to 375ºF, about
to 30 minutes. Lower the well-dried turkey, legs pointing u
into the oil. Check the oil temperature, keeping it at 350ºF
as not to make it soggy. As the turkey cooks, occasionall
move the bird around in the oil. Turkeys with skin should
cook for about 3-1/2 minutes per pound, or 3 minutes pe
pound for skinless. A meat thermometer inserted into
thickest portion of the thigh should reach 185 degrees.Drain turkey completely in a large pan lined with
several paper bags, cover with foil, and allow it to
rest for 20 to 30 minutes before slicing.
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gingerbread with caramelized apples
Combine sugar and water and cook over high heat until
turns golden, 3 to 5 minutes. Add apples and cook until te
and the caramel is soft, about 4 minutes. In mixer bowl, cobutter, brown sugar and honey, mixing well on high speed.
eggs one at a time, fully incorporating each one before add
the next. Add cooked apple mixture and blend well. Set as
Preheat oven to 350 degrees. Butter a 9x13-inch baking
and set aside. In a medium bowl, combine flour, ginger, nu
cinnamon, candied ginger and baking soda. Add half of flo
mixture to egg mixture. Add half of sour cream and mix we
Add remaining flour mixture and mix well. Stir in rest of
cream and add pecans. Mix well and pour into prep
pan. Bake for 45-55 minutes or until a toothpic
comes out clean.
½ cup sugar
¼ cup water
3 apples, peeled and diced
½ cup unsalted butter
½ cup firmly packed
brown sugar
1 cup honey
3 eggs
1 Tablespoon ground ginger
3 cups all-purpose flou
2 teaspoons ground
cinnamon
1 teaspoon ground nutm
1 Tablespoon diced
candied ginger
1 teaspoon baking sod
1 cup sour cream
1 cup ground toasted p
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black walnut cream cake
Preheat oven to 350 degrees. Spray two 9-inch
pans with nonstick spray and dust with flour. In
bowl, beat eggs until light and fluffy. Add sugar;
beat well. In separate bowl, combine flour and n
In alternating increments, add flour mixture, milk
cream to egg mixture, beating after each additio
Add vanilla and beat well. Spread in pans.
Bake 25-30 minutes or until toothpick comes o
clean. Cool for 10 minutes; remove from pan. Fr
when cooled.
Cream Cheese Frosting
Combine one 8-ounce package of softened cre
cheese and 1/2 cup softened butter. Beat until
smooth. Beat in 3 cups of powdered sugar and
1 teaspoon of vanilla until smooth. Add sugar toobtain desired amount.
3 large eggs
2 cups sugar
2¼ cups self-rising flour
1 cup chopped
black walnuts
1½ cups heavy cream
½ cup whole milk
2 teaspoons
vanilla extract
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3 4/ cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 15-ounce can pure pumpkin
(not pumpkin pie filling)2 eggs, lightly beaten
1 12-ounce can evaporated milk
1 9-inch unbaked pie shell
Preheat the oven to 425 degrees. Combine
the sugar, cinnamon, salt, ginger and cloves in
a bowl and mix well. Set aside. Combine the
pumpkin and eggs in a bowl and mix well. Addto the sugar mixture and mix well. Add the
evaporated milk gradually, stirring constantly.
Pour into the pie shell. Bake for 15 minutes.
Reduce the oven temperature to 350 degrees.
Bake for another 35 to 40 minutes or until the
pie tests done.
pumpkin pie
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