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Category Archives: Thanksgiving Menu

Orange Spiced Pumpkin Pie

Hello Everyone,

Here is a couple of recipes I put together for the Food Network Virtual Thanksgiving Table. Pumpkin pie is my favorite and when I saw this recipe adding orange to the pie, I thought wow this is fantastic! This pie is packed with spicy pumpkin and orange flavor. It will be the hit of your Thanksgiving dessert table!

Orange Spice Pumpkin Pie:

Easy Roll Buttermilk Pastry:

1 cup all-purpose flour

1/2 tsp. salt

1/3 cup shortening

1 tbsp. plus 2 tsp. unsalted butter

1 tsp. vegetable oil

3 tbsp. buttermilk

In a medium bowl, mix flour and salt. Cut in shortening, and butter, using a pastry blender blend together until mixture resembles the size of peas. Mix in oil and buttermilk with a wooden spoon. Place dough on a sheet of plastic wrap and form into a disk; refrigerate for 30 minutes. Roll pastry into a 10-inch circle, and line a lightly sprayed 9-inch pie dish, crimp edges.Place dough back in refrigerator while you make the filling.

Orange Pumpkin Spice Filling:

2/3 cup granulated sugar

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 (15.oz) can pure pumpkin

3 large eggs, lightly beaten

3/4 cup heavy cream

1 tbsp. orange juice

1-1/2 tsp. orange zest

Mix all ingredient’s together just until blended, do not over mix. Pour filling into prepared pie crust. Use a pie crust shield, if you have them or cover edges with foil, to prevent overbrowning edges. Bake at 425 for 10 minutes, reduce heat to 350 degrees, and bake for another 30-35 minutes, just until center is set. Cool on wire rack for 10 minutes, then refrigerate until cold.

Topping:

1 cup heavy cream

1/4 cup powdered sugar, sifted

1/2 tsp. orange zest

Whip cream until stiff, in a cold bowl and use a cold whisk, you’ll get higher peaks. Fold in powdered sugar and orange zest. Serve with pumpkin pie. Enjoy!

Check out these other blogs for great recipes for Thanksgiving!!

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains:
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Sides:
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table

http://blog.foodnetwork.com/fn-dish/2011/11/16/the-communal-table-fall-fest-special-edition/#more-19483

 
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Posted by on November 15, 2011 in Dessert's, Pie, Thanksgiving Menu

 

Thanksgiving Menu part 2

Hello Everyone,

Here is the 2nd and last 3 recipes I made up for my Thanksgiving menu. This is my first time roasting a duck and I will say it’s completely different than roasting a chicken or turkey. I got the recipe from one of my absolute favorite cookbooks, it’s from Williams-Sonoma. I was first introduced to Williams-Sonoma several years ago, when my mom bought one of their cooking CD’s to play with on her computer. Well I searched through it and have been hooked ever since then!!! I have several more of their cookbooks plus I LOVE to visit there store and website!!! I have made so many recipes from their cookbooks. LOVE, LOVE, LOVE, THEM!!! LOL!! My husband say’s I’m obsessed with them!! He’s right!! :) I hope you’ll give this recipe a try!!

Roast Duck with Parsnips and Marsala Wine

1 duck, 4-5lb.

1 lemon

5 sprigs fresh marjoram

1 yellow onion, sliced

1 lb parsnips

1 whole clove

1 bay leaf

2 cups rich chicken stock

2 tbsp dark brown sugar

1/2 cup dry Marsala wine

salt and black pepper

Position rack in the center of the oven and preheat oven to 350 degrees. Rinse duck inside and out. Dry with paper towels. Cut lemon in half and squeeze the juice inside of duck, sprinkle salt and pepper inside and outside of the duck. Place 4 marjoram springs inside duck along with the cut lemon. Place breast side down in a roasting pan and roast for 45 minutes. Turn over the duck and prick the duck breast in several places, this allows the fat to drain from the duck. Roast another 45 minutes longer pricking the duck breast a couple more times. While duck is roasting, peel and slice the parsnips and cover with water and cook with 1 tsp. salt and the cut up onion, until tender; drain and set aside. Check if the duck is done: pierce the thigh with a knife tip; the juices should run pink for medium-rare. Alternatively, insert an instant-read thermometer into the thickest part of the thigh away from the bone. It should read about 180 degrees. If you prefer your duck well done, roast for 10-20 minutes more. Be forwarned, however, for the meat will be dry. Remove the pan from the oven, then remove the duck from the pan, pouring off the accumulated liquid from the cavity into the pan. Place duck on a warmed platter and keep warm. Tilt the pan and skim the fat from the surface, there will be about 1/2 cup full of fat from the duck. (keep it and fry potatoes in the duck fat, it’s is so tasty)!! Place the remaining juices from the duck, marjoram sprig, clove, bay leaf, 2 cups chicken stock, 2 tbsp. dark brown sugar, and the wine in a medium saucepan. Place the pan over medium heat and let boil slightly until reduced by half and thickened. Strain the sauce and add to the parsnips and heat through. Using poultry shears , cut the duck into quarters, discarding the backbone. Add any juices that have accumulated on the platter to the parsnips. Serve the parsnips with the duck and spoon some sauce over the duck and parsnips.

Spinach Risotto:

1 lb. fresh spinach

4-1/2 cups chicken stock or broth, keep warm

1/2 cup unsalted butter, 4 oz.

2 cups Arborio rice

1/2 cup dry white wine

salt and pepper to taste

1/2 cup freshly grated Italian Parmesan cheese, Parmigiano-Reggiano

In a large heavy saucepan, melt the butter and add the rice and cook for about 2 minutes just until opaque in color. Reduce the heat to low and add the wine and stir until the wine has been absorbed. Start adding the hot chicken stock, 1/2 cup at a time. Cook slowly, stirring frequently, until all the liquid has been completely absorbed and the grains are tender but firm to the bite. This will take about 20-25 minutes; you will need all of the chicken stock. Stir in the spinach until wilted and then add the cheese.

Orange Floating Islands:

For the orange sauce:

1 orange

2 cups whole milk

5 egg yolks

1/3 cup sugar

1/4 cup heavy cream

For the Meringues:

4 egg whites

1/8 tsp. cream of tartar

1/3 cup sugar

Unsweetened cocoa powder for sprinkling

ground cinnamon for sprinkling

Grate zest from the orange, you should have about 1 tbsp. In a medium saucepan over medium heat warm the milk just until small bubbles appear around the edges of the pan; remove from the heat. In a bowl, combine the egg yolks and the sugar. Whisk until light, 1-2 minutes. Whisk in the cream and orange zest. Then gradually whisk in the hot milk until well blended. Return the mixture to the saucepan and place over medium-low heat. Stirring with a wooden spoon, heat until thickened and the mixture coats the spoon, about 5 minutes. Do not overcook. To test, run a finger across the back of the spoon; it should leave a trail. Immediately transfer to a shallow serving bowl, set aside to cool a little, then cover and refrigerate to chill.

To make the meringues, in a large saute pan or deep-frying pan, pour in water to a depth of 1-inch and bring to a bare simmer over medium-low heat. Meanwhile, in a large, clean, dry bowl, combine the egg whites and cream of tartar. Using a balloon whisk, beat until stiff peaks form. While continuing to whisk, gradually add half of the sugar, a little at a time, until the whites are glossy and stand in peaks. Using a large spoon fold in the remaining sugar, a little at a time. The meringue should remain glossy and stand in peaks. Cover a baking pan with paper towels. Using a serving spoon and forming one at a time, scoop up oval mounds of meringue and float them in the simmering water. Poach, turning once, about 45 seconds on each side. Using a slotted spoon, transfer the meringues to the prepared pan to drain. Repeat with the rest of the meringue. Transfer to a plate, cover, and refrigerate for up to 2 hours. To serve, spoon the custard into shallow dessert bowls or deep dessert plates and float 2 or 3 meringues on each custard. Sprinkle each meringue with a little cocoa powder and cinnamon.

Well I hope I have inspired you to try something different for your Thanksgiving or Christmas holiday!

Enjoy!

Amanda :)

 
 

Thanksgiving Menu

Hello everyone,

Here’s part of the menu I have been working on. I’m sorry I am late in posting this… I have been having a lot of headaches, so I am really slooowww!!!

Salad with Fried Goat Cheese in Parmesan Cheese Cups:

Ok to this one there isn’t really any recipe, I’ll just write down how I made this..

First you make the parmesan cheese cups; In a small 6-inch non-stick skillet put a small layer of parmesan cheese in bottom of pan. Let cheese get crispy around the edges. (It took me a couple of times the first time I made these to get them to look right). Flip cheese over with a small spatula, flatten it out, then lay cheese over a lightly greased bowl, let dry. The cheese will need a couple of hours to dry out and get crispy. Next put some salad greens in cups, and toss in some capers, and dried sweetened cranberries. To make vinaigrette, put 1 tbsp. stone ground mustard in a bowl add 2 tbsp. balsamic vinegar, 2 tbsp. grapeseed oil, salt and pepper to taste; blend well. For fried goat cheese rounds, use firm round goat cheese. Coat each side with panko breadcrumbs, fry in hot oil on both sides, until crispy; about 1 minute per side. Place on top of each salad. Lightly drizzle each salad with vinaigrette. Serve at once.

Parmesan Cheese Rolls:

1-1/3 cups sour milk (110-130 degrees)

1 stick unsalted butter 4 oz., melted

2 tsp. kosher salt

1 tbsp. active dry yeast

3-3/4 cups all-purpose flour

1 cup shredded parmesan cheese

In a mixing bowl (again I just use my Kitchenaide to mix my dough) with paddle attachment lightly beat milk, butter, salt yeast, and cheese together. Add flour and mix with dough hook until you get a sticky soft dough, about 5 minutes. Turn dough into a lightly greased bowl, cover with plastic wrap and let raise until doubled in bulk, about 1 hour. Lightly grease a 9-inch round or square baking pan, and roll dough into balls to fit pan. Let raise again until almost doubled, about 30 minutes. Bake for 20-25 minutes at 350 degrees. In the last 5 minutes of baking sprinkle tops with more parmesan cheese. These are so tasty with just some butter!!!

Broccoli Gratin:

1 bunch broccoli, 1-1/4 lbs. cut into flowerets and peel and cut up the stalks.

2 cups whole milk

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

1/2 cup shredded Gruyère cheese

1/8 tsp. nutmeg

salt and black pepper to taste

1/2 cup shredded parmesan cheese

1/2 panko bread crumbs

In a large pot of boiling salted water, cook the broccoli until just crisp tender. Lay out onto paper towels to cool and get dry; about 15 minutes. For sauce melt butter in a medium saucepan and flour and cook for 1 minute over medium-low heat, stirring constantly; do let it become brown. Add milk and whisk slowly until sauce is slightly thickened, about 5 minutes. Add cheese, nutmeg, and salt and pepper to taste. Mix sauce with broccoli, put into a 9-inch square baking dish. Combine panko breadcrumbs and cheese, place on top of broccoli, and bake at 350 for 20-25 minutes, until the edges are bubbling and topping is brown.

I’ll try to get the other 2 recipes posted tomorrow night. I have 2 dr apts tomorrow and who know’s  what they will say. I don’t have any cakes this week!! YES!! I was going to make the Birthday mission cake this week, but one other baker wanted to make it, so I am off the hook. I get to rest this week!! I have 6 sheet cakes  to get done for next week so not too much resting will be going on!!!

I am looking forward to going to TF for Thanksgiving, I don’t know where we will be eating at or with. It will be nice to get away from here and not have to cook for my family.

Well I better go for now.. I need to sleep..

Until next time everyone!

Amanda :)

 
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Posted by on November 16, 2010 in Breads, Salads, Side Dishes, Thanksgiving Menu

 

Pumpkin Cranberry Bread

Hello Everyone,

Here’s a recipe on mine that was published in last years Taste of the Holidays from our local newspaper.

Pumpkin Cranberry Bread:

3/4 cup unsalted butter, softened

2 cup packed light brown sugar

3 large eggs

1 can (15 oz.) solid-pack pumpkin

3-1/2 cups all-purpose flour

2 tsp. cinnamon

1/4 tsp. each-ground ginger, nutmeg, and cloves

1 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 cup chopped and toasted walnuts or pecans

1 cup sweetened dried cranberries

In a small microawavable bowl, cover the cranberries with water and cook for 4-5 minutes; drain and set aside. In a large mixing bowl, cream the butter and brown sugar. Add eggs one at a time, beating well after each addition. Add pumpking and spices; mix well (mixture may appear curdled). Combine the flour, baking soda, baking powder, and salt; add to pumpkin mixture, beating on low-speed just until moistened. Fold in the nuts and cranberries. Pour into 2 greased 9x5x2-inch loaf pans and bake at 350 for 40-50 minutes or until tester comes out clean. Cool in pans for 10 minutes then cool completely before slicing.

Friday went really well at Ronald McDonald house. I made toffee bars that were topped with melted chocolate and pumpkin bars topped with cream cheese frosting.  I got an email yesterday from the director of the place and she said they were wonderful! Everyone who tasted them said they were really good, and she said keep those recipes in the files to make again!!! I’m happy this time went better than my last visit. :)

I dropped off the cake to my step-mom on Friday later that day and had a really good visit with her. They seem to be doing ok there..

I am still working on posting my Thanksgiving menu. We had some sink problems yesterday. Well it was like this, I was in a pissy mood all day and when Ray asked me if I was alright I said NO. He’s say what’s wrong? I said I am sick and tired of hearing that kitchen faucet dripping all the time!!! He did try to tighten the faucet on top, but that did not help. So, I said well then I am going to call the landlord and see if they will send someone to fix it! That got Ray motivated and he went and bought a brand new faucet and replaced the old one! Sometimes, all I have to do is say I’m going to call the landlord or start doing something myself, then Ray will jump in and get it done. It works most of the time not always…  All weekend he’s been going through old newspapers, because I said there is an old smell coming from his office. EWWWW!!! I try to be patient with him as much as I can, he does work a lot and takes care of all my pills ect.. Sometimes I just get tired of waiting on him to get thing’s done. We need to exercise, my Dr. was really upset with some of the weight I have gained. I said it’s water weight from the steroids! Well maybe not all of it is, but who knows… We are looking at joining the Y that’s just down the road from us. I don’t know what I will be able to do there, at least I won’t be the only fat person people will be looking at!! I know the exercise will help. Before I had to stop working, I belonged to gym that’s just for women and I loved it. I loved the energy I got from working out. So I hope with Ray and I both going we will have more energy plus lose the weight.. My weight has been a life long war with me. I grew up with my family teasing me all the time about what I ate and how I looked. I also got it from kids at school. I don’t what was worse the teasing at home or at school.. Home was the worst.. I should have felt safe at home and loved, but I never felt that at home.. It’s only been since I have been with Ray that I have felt like someone truly loved me for who I am and isn’t trying to make me into something I’m not. I guess you can tell I’m venting right now…

I am cooking up my Thanksgiving menu up today. Here’s what I am making, roasted duck with parsnips, spinach risotto, broccoli gratin, spring herb salad in parmesan cheese cups topped with fried goat cheese rounds, and orange floating islands. I have already made the parmesan cheese rolls. I know this isn’t the traditional Thanksgiving menu, I love making different thing’s. My family only ever want’s the same thing every year. I am thinking of roasting a goose for Christmas. I have never tried goose before, I think it would be a nice change..

Well I better go for now, I need to get cooking!!!

Until next time!!!

Amanda :)

 

Turkey Meatloaf with Cranberry Sauce

Hello Everyone,

This is a recipe I made up awhile ago, the Cranberry sauce is a version of Cheff Tod English’s cranberry sauce. I just change a few thing’s here and there… So if you want something different besides a roasted turkey a beef meatloaf this one in a good one to try. Also if you want something simple for Thanksgiving. I know it’s still several months before the actual day, but meatloaf is good anytime!!! 

Turkey Meatloaf with Cranberry Sauce:

1 lb. ground turkey

1 lb. ground turkey sausage

2 cups fresh white bread crumbs

2 large eggs

3 garlic cloves, minced

1 medium yellow onion, minced

1 (14.5oz can) diced tomatoes, undrained

1 tsp. salt

1 tsp. fresh cracked black pepper

1 tsp. ground sage

1 tsp. dried oregano

1 tsp. dried marjoram

1 tsp. dried parsley

2 tbsp. Worcestershire sauce

Preheat oven to 350 degrees. Grease a 2-quart baking dish or a large loaf pan. In a bowl, combine all ingredient’s together and place into prepared baking dish. Top with cranberry sauce (you will only need about half of the cranberry sauce, recipe below). Bake uncovered until cooked through, about 1 hour and 45 minutes or until internal temperature reaches 180 degrees. Let rest for 15 minutes before slicing. Slice and serve with extra cranberry sauce.

Cranberry Sauce:

1 tbsp. olive oil

1 medium red onion, finely chopped

1-inch piece peeled ginger, finely chopped

1 (12 oz.) bag of cranberries

1/4 cup raisins

1/2 cup lemon juice

zest of one lemon

1/4 cup raspberry liquor

2 tbsp. dark brown sugar

2 tbsp. balsamic vinegar

2 tbsp. maple syrup

1 tbsp. red wine vinegar

2 cups cranberry-raspberry juice

1 cinnamon stick

1/4 cup ground nutmeg

1/4 tsp. cayenne pepper

1/2 tsp. salt

1 cup chopped toasted pecans or walnuts

Place a large saucepan over medium heat; when hot add oil. Add onion and ginger and cook for 1 minute. Stir in cranberries, lemon juice, lemon zest, raisins, raspberry liquor, sugar, balsamic vinegar, maple syrup and red wine vinegar. Cook on medium-low heat until syrupy and reduced by half, about 10 minutes. Add cranberry-raspberry juice, cinnamon stick, nutmeg, cayenne, nuts, and salt. Simmer until thickened, 12-15 minutes. Remove cinnamon stick and set aside to cool.

I had 2 cakes last week, one was for the mission the other was for a hospice person. The mission cake turned out really good, I made a white cake with vanilla buttercream and sprinkled course colored sugar to decorated the edges. The hospice cake was an elderly man not to far from where I live. I made a carrot cake with a cream cheese pineapple buttercream and decorated it with maraschino cherries and coconut. When I arrived at their house the wife of the man was really surprised with the cake, she said we didn’t expect anything this nice thank you so much!!! Made me feel good anyway, and I hope it made his birthday special…

I have 4 cakes this week! I know wow, my husband says  I make to many cakes and he’s right sometimes I do. My husband delivered one cake to the VA this morning the vet wanted a chocolate cake with whipped cream and I hate icing with whipped cream, because it doesn’t set and the plastic we use to wrap the cakes always hits the sides of the cake and I looks a little messy. I’m not going to take anymore cakes that ask for whipped cream! and I have one more for him to deliver tomorrow to the VA home, this vet wanted white cake with white frosting, and he also likes fishing, so I made him a cake in the shape of a fish! The pan isn’t big enough to hold all the cake batter so I have 6 extra cupcakes that will be going with the cake. I’ll write Happy Birthday on 3 and put 1 candle on the other 3. The one for Friday is for a nursing home lady and my last one is for Saturday and it’s a 6-inch cake another nursing home. I couldn’t make all these cakes without Ray!! I have 1 cake left this month it’s on Monday, it’s for a Vet. I’m baking at the Ronald McDonald house on the 2nd and that will be all for me in July. I have a lot to get ready for the fair. I won’t be baking anything, expect some pies for the pie contest. We’ll see how I feel anyway.. lol..

I know its been awhile since I have written anything, my hand has been hurting. I have carpel tunnel in my right hand and with all the cakes I have been doing it’s wore out my hand! Still have some huge family issues were trying to work through, not with Ray and I, but with other family members. When I know for sure what is going to happen I might write some about it here.

I better go for now I need to get the cake done for tomorrow!

Until next time..

Amanda :)

 
 
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