Dec 26

HOLIDAY LEFTOVERS TURN INTO PARTY CANAPES

Normally I don’t repeat a posting especially within a year, but this received so much response that I thought it might prove helpful, with a few upgrades, to people again this year. Si here goes…

This week which is rather unique in itself. The hustle and bustle, the seasonal rush and ‘official’ parties, even the BIG day with its feast, are all past. The pressure and stress are gone but we’re still in holiday mode because New Year’s is coming up. It’s the perfect time to make good on all those promises to “Get together over the holidays.” I’m not referring to serious entertaining, a party or dinner, but it’s a great time to sharing an hour or two with old friends over a glass of wine. It’s also a time when people are more apt to drop in.

Whether we have time to plan these gatherings or they’re impromptu we want whatever we serve our guests to be welcoming and well received, but we’re shopped out, tired of cooking, with a refrigerator full of leftovers and no desire to add more. The solution is to use some of the leftovers and/or pantry items, but what and how to do it quickly is the question.

To give some answers I’ve collected suggestions from a book I’m writing on appetizers. It’s led to the longest post I’ve ever done or may ever do, but there are so many ideas, and I want you to have lots to work with, including ways to use excess bread or make substitutes for crackers and chips.

This is the time to “think outside the box” because many recipe solutions can include those forgotten, but age defiant items hiding in the back of the cupboard, the can of anchovies or jar of artichoke hearts. Several are based on products usually in stock, especially when preparing event dinners, different cheeses, packages of shredded cheese, olives and herbs but mainly things just regularly on hand like ketchup, mustard and mayonnaise. Most don’t require more than one ingredient that may need to be purchased. They’re all totally “doable” on quick notice. On the other hand if you anticipate an impromptu occasion, picking up a few things in advance helps, cream cheese, sun dried tomatoes or a jar of tapenade for instance. The old Boy Scout code—

Let’s start with cracker substitutes then move on to the contents of a platter for guests, starting with things to use the crackers. Finally we can look at self-contained platter fillers like bruschetta. I list 7 varieties of bruschetta at the end of this post, so read on—

Have no crackers? Don’t as the Brits say “go crackers.” There are other ways to provide things to hold a dip or spread, that will win you raves, even if you couldn’t get to the store. For the diet conscious, sliced apples, wiped with lemon water to prevent browning, and peeled, sliced jicama, which stays crisp and doesn’t brown, are nice, fresh alternatives.

1) Flour tortillas, and pita breads (the latter opened to make two circles), cut in wedges, sprayed lightly with oil and sprinkled with lemon pepper, onion powder, garlic powder, or any similar seasoning of your choice, and dusted with paprika, for color, then baked on a foil lined cookie sheet, at 350deg. for 8-10min .make wonderful presentations, and really add taste, especially if the tortillas are tomato or spinach, and the pitas are wheat or flavored.
2) Don’t forget bread either. There are really good “party loaves” in the market, usually found near the Deli counter. If you are planning ahead, they keep well frozen and served by themselves or cut and toasted, depending on the use, they can really enhance flavor.
3) You can also make your own. My personal favorite is real Jewish rye, thin sliced, cut into bite size, and lightly toasted. Slices of French or Italian bread, can also be treated the same. Plain loaf slices can be rolled and cut into triangles, sprayed with cooking spray and baked at 350 deg. for 5-8 min Bagels, sliced and toasted are good too.
4) All of the above suggestions keep for about a month in air-tight containers, so make lots at a time and have them on hand!

Actually, nothing is more acceptable than a gourmet cheese platter, and many are now available in the supermarket. It’s eye-catching, fresh, looks tempting, and stays that way. Different cheeses left over from an earlier occasion, can be trimmed neatly, or cubed and presented, grouped, on a platter. If too little to use that way, consider using the leftovers in a spread or in small cubes with leftover cubed ham on a toothpicks. Mild cheeses, like Brie and Gruyere can be presented this way with cubes of turkey. To dress up the little kabobs, add a cherry, some raisins or craisins and perhaps a dip such as this with the herb addition suitable to the meat.

Easy Dip:
1 envelope beef bouillon dissolved in ¼ cup water –allows the dip to become a mold(optional)
½ cup cream cheese
½ cup sour cream or plain yogurt
¼ tsp. each onion and garlic powder
1 tsp. strong herb and/or spice of choice or 1 ½ tsp. spicy brown mustard
Mix well or blend until smooth. Chill before serving.

Another solution for ham is to pair cubes with canned pineapple chunks on toothpicks. It can also be paired with slices or chunks of dill pickle—Kosher please—or melon. An easy appetizer, if you’re going to shop, uses deli ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved, and wrap a slice around a quartered kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice the melon in 1 inch wedges, remove rind wrap with the ham and cut in 1inch pieces secured with toothpicks. 4 oz. of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more. Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2 inch wedge of melon is the classic Italian first course Prosciutto con Mellone, an ever popular, elegant offering.

Cream cheese has numerous uses in appetizer recipes. One quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8in. thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges.

Served by itself, a block of cream cheese can be a stunning appetizer with a covering of Tapenade. If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. Tapenade is originally French made chiefly with capers, black olives, anchovies and lemon juice. Now it includes any of several mixtures used as dips or spreads. I chop sun-dried tomatoes, onion, olives garlic and oil. See page9 of this post. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels can also cover the cheese, as can a spicy rather than mild chutney.

Most importantly cream cheese is the base of most spreads. Consistency can be controlled with the addition of sour cream or yogurt to convert the mixture to a dip or adjusting the amount to enable the items to stand independently. A few examples using the most frequent holiday leftovers follow.

Turkey Spread
4 oz. cream cheese
4 oz. sour cream or plain yogurt
1 cup finely diced and shredded cooked turkey or chicken
½ tsp. onion powder
½ tsp. garlic powder
1/3 cup finely chopped black olives
1 tsp. dried dill OR thyme OROR curry powder
Mix well and chill. Optionally omit cream or yogurt and use 8 oz. cream cheese. Form into small balls and roll in chopped pecans.

Olive Pate: Mix leftover tapenade with cheese base, adjust seasonings and serve OR combine
11/2 cups pitted mixed green and black ripe olives – finely chopped
1 garlic clove – crushed
1 lemon zest finely grated
4 tsp. lemon juice
½ cup fresh bread crumbs-wheat works well
½ cup cream cheese- not low fat
Salt and pepper
Fresh parsley or lemon slices to garnish
Mix all the ingredients and combine well. A machine can be used, but use care. Over processing will result in a muddy colored paste. Place in a covered container and chill for several hours. Serve with toast rounds or toasted bread. Makes 2 cups

Ham and Cheese Pate: This can be made from leftover turkey and ham or Deli meats.
8 oz. chicken breast cooked in fine dice—substitute turkey
3 1/2 oz. cooked lean ham in fine dice
1 garlic clove finely chopped
½ cup cream cheese – low fat is fine
1 tsp. grated lime zest + to garnish
2 Tbs. lime juice
½ bunch fresh parsley – stems removed – finely chopped- substitute 2 Tbs. dried
Salt and pepper
Mix all the ingredients well in a bowl. Cover and chill for several hours. Garnish with parsley and serve. Makes about 2 cups

Bleu Cheese Spread: Packaged salad crumbles work well here
6 oz. bleu cheese – any type Danish, Roquefort, Gorgonzola
8 oz. cream cheese
1 Tbs. Worcestershire Sauce
1 Tbs. dried minced onion
2 Tbs. White wine
Blend well, place in crock for serving and chill

Cheddar Balls
½ cup shredded cheddar cheese –commercially packaged is fine
3 oz. cream cheese
1 tsp. salt
Red pepper
1 tsp. Worcestershire sauce
1 Tbs. paprika
1 Tbs. chili powder
Combine the paprika and chili powder and set aside. Mix all the other ingredients and form into small balls. Roll the balls in the paprika-chili powder mix and chill before serving.

Ham and Cheese Balls

½ lb. cooked ham – ground
5 oz. cream cheese
2 Tbs. Worcestershire sauce
1 Tbs. Ketchup
1/8 tsp. red pepper
1 tsp. lemon juice
½ tsp. salt
Minced chives, finely ground toasted nuts or finely grated sharp cheese
Combine the first 7 ingredients, and shape into meatball sized balls. Roll in optional choice of the last ingredient. Chill until very firm before serving.

Italian Stuffed Tomatoes
24 cherry tomatoes – tops sliced off and seeds carefully removed
2 cups whipped cottage cheese or soft cream cheese
1 Tbs. dried basil
1 Tbs. dried oregano
1 Tbs. garlic powder
Salt & pepper
24 large capers
Mix cheese and spices and chill for a few hours to allow flavors to meld. Stuff tomatoes and top each with a caper.

Mayonnaise is also useful in creating on-the-spot spreads
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Deviled Ham: Shredded leftover ham works here simply adjust seasonings
1 can deviled ham
1 Tbs. Dijon mustard
¼ cup mayonnaise
2 tsp. India relish— or finely chopped sweet pickles
Mix all ingredients and chill. Makes 1 cup
NOTE: This mixture can also be used to stuff cherry tomatoes or lightly boiled mushroom caps.

Pimento Spread
8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
(1) 2 oz. jar pimentos drained and chopped- liquid reserved-or 2 jarred red peppers
3-4 seeded, chopped jalapeños – depending on taste
Mix all ingredients with a spoon until just chunky for a spread. Add the reserved juice to liquefy if desired as dip. Chill. Makes 1 ½ cups

Then there are the normal pantry supplies that can ride to the rescue or that item you never did find a use for.
Tuna Spread:
(1) can 6 ½ oz. solid white tuna in water – drained
1 cup sour cream
3 Tbs. finely chopped celery
2 Tbs. chopped pimento-or jarred red pepper
1 tsp. Worcestershire sauce
3 drops Tabasco
1 Tbs. chopped fresh parsley-or 1 tsp. dried
Stir to combine all ingredients. Chill well. Garnish with fresh parsley. Makes 1 ½ cups.

Deviled Egg Dip: A simple dip to make from in house items is actually an old family favorite and can do triple duty as a sandwich spread or dressing for a wedge of lettuce. This is a “to taste” recipe rather than an exact one, but the rigid rule to success is that the whites are chopped alone, and the yokes crumbled into the mixture at the end of mixing.
4 hard boiled large eggs – whites finely chopped – yokes reserved
¼ cup mayonnaise
1 Tbs. Spicy Brown Mustard (or more to taste)
¼ tsp. Red Pepper – or to taste
Mix everything but the yokes. Then crumble them in. Mixture will be stiff, but will become more liquid as the flavors meld. Refrigerate at least one hour, adjust seasoning before serving. Makes 1 cup. (Note-Excellent with potato chips)

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of Jewish Rye bread sliced thin
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil until golden on both sides and bubbling. Serve at once.

Hot Dogs in Cumberland Sauce:

1 lb. pkg. hot dogs – any type
(1) 12 oz. jar red current jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

Anchovy Cheese Rolls:
12 slices white bread – crusts removed
6 oz. cream cheese – softened
(2) 3 oz. cans anchovy fillets
Flatten bread with a rolling pin. Spread with the cheese and cut each slice in half. Roll each piece around a piece of anchovy. Fasten with toothpicks and broil 5 min, until brown.

Some items stored in the freezer can help too

Spinach Porcupines:
(1) 10 oz. package frozen chopped spinach-thawed and drained
½ cup finely chopped onion
1 egg beaten
2 Tbs. melted butter + 2 teaspoons
1/3 cup fine bread crumbs
2 Tbs. pine nuts
2 Tbs. grated Parmesan
1 tsp. garlic powder
1 tsp. powdered ginger
½ tsp. ground nutmeg
Dash of pepper
Salt to taste
Mix the spinach, egg, onion butter and breadcrumbs together. Add the seasonings and pine nuts and incorporate well. Shape into equal balls about 1 inch diameter each and place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for about 20 min. or until cooked through and firm. Serve warm with toothpicks.

Zucchini Squares:

3 cups thinly sliced, unpeeled zucchini- a 1 lb. bag of frozen, thawed and drained will do
1 cup Bisquick
½ cup onion chopped
½ tsp. salt
2 Tbs. chopped parsley
1 tsp. dried marjoram or dried oregano
2 cloves garlic mashed
½ tsp. pepper
1/3 cup oil
4 eggs beaten
Mix all the ingredients together and spread in a 13 x 9 x2 inch greased pan. Bake at 350 degrees for 25 min. or until brown. Cut into 1 x2 inch pieces.

Here’s an idea for those who serve beef over the holidays

Beef Tomato Skewers:
1 lb. Deli roast beef sliced ¼ inch thick or leftover roast, even pot roast
½ cup Italian dressing – separated into 2 equal portions
(2) 14oz cans artichoke hearts drained and quartered
1 pint basket cherry tomatoes
(1) 6 oz. can pitted ripe olives – drained
Marinate beef in ¼ cup dressing for several hours. Marinate the vegetables for the same time in the other ¼ cup dressing. Drain the beef, roll up the slices and cut each in ¾ inch pinwheels or chunks if using leftovers. Drain the vegetables and alternately thread one of each with one beef pinwheel or chunk on 4 inch skewers or toothpicks. Makes 48 pieces.

Finally there’s Bruschetta, the ultimate way to use up odds and ends on leftover artesian bread. It’s angled slices of stale Italian bread, cut ¾ to 1 inch thick, lightly oiled and rubbed with garlic on one side and browned in the oven, (350degs for 10 min.) which can support a great variety of toppings, and once browned, depending on the topping, may or may not be returned to the oven. Some suggested toppings are listed below, but there are endless ways to make it. Let your imagination truly be your guide—

First a Note: Actually, substitute a thinly sliced French loaf for Italian, keep or change the garlic, substitute and/or add mustard etc. and change the cheese, it can become a canapé, but watch out – serve at once while hot!

1) Chopped fresh tomatoes, drizzled with olive oil, sprinkled with salt and pepper to taste and fresh, or dried herbs-basil, parsley, thyme or oregano, topped with a slice of fresh mozzarella, crumbled feta or slivers of Parmigianino-Romano. If substituting canned diced tomatoes, drain them very well and limit the oil.
2) Spread the toasted bread with pesto add slices of fresh mushrooms, or sautéed ones and /or karmelized onions or thin slices of tomato and top with slivers of brie, Fontana, gruyere or camembert. This can be served as is, or briefly run under the broiler.
3) Go veggie! Saute chopped onions and peppers in a little olive oil (This actually can be done by placing them with the oil, just enough to coat, seasoned with lemon pepper to taste, in the microwave on high, allowing 2 min. per cup) top with chopped bits of oil cured sun-dried tomatoes and / or a choice of cheese. Do not allow to stand long.
4) Try Mexican! Replace the tomatoes with drained salsa and top with cheddar and fresh cilantro. Add a bit of cumin and coriander to taste during cooking. (Optional) Can be run under the broiler, or served at room temperature, but again do not allow to stand long.
5) For seafood lovers, make a Lamaise dressing of one part ketchup to three parts mayonnaise, add mace to taste. Spread it on the toasted bread and top with shrimp, whole or chopped, crab or lobster interspersed with julienne curly leaf lettuce or spinach. Great for leftover shrimp rings.
6) Be elegant and top the bruschetta with thinly sliced smoked salmon and / or caviar decorated with a sprig of fresh dill. Optionally, a thin spread of cream cheese on the toast would mute the salty taste, for those who don’t care for it. This, especially, makes an excellent first course, as, in fact, do several of the suggestions above.
7) Tapenades make excellent bruschetta toppings, especially over a spreading of cream cheese. Olive and sun-dried tomato tapenades are now sold in the relish aisle of most markets and keep refrigerated for 2-3 weeks However, because the variety is limited, and they are usually sold only in small jars, it’s really better, and so easy, to make your own, especially if you’re planning on guests, and can do it ahead. A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes if oil cured, use some of the oil in the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long and proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

Dec 19

SALSAS BRIGHTEN HOLIDAY TABLES

No matter how it translates, sos, coyc or zhong, in most cuisines, ‘sauce’ refers to a class of smooth liquids served under or over a solid food, enhancing its flavor. However, ‘Salsa’ in the Spanish cuisine, and all its New World off shoots, is an exception. It’s not smooth. Its ingredients are left in chunks and it’s not just a finishing accent, but often used as a marinade or glaze or served as a ‘side’ or a dip.

Probably, it’s salsa’s firmer consistency, allowing it to be spooned onto a plate rather than poured, which accounts for its evolution over the past few decades.

Once salsa was accepted as a separate condiment rather than an accessory to another food, the possibility of using a wide range of ingredients opened up, allowing a variety of visual presentations. Now, salsas are colorful additions, brightening any table setting as well as adding zing to food, making them a valuable tool for any cook and/or hostess, especially over the holiday. For example, a cranberry salsa can add a new perk to the flavor of roast turkey while contributing color to the table décor.

A salsa can be cooked or raw. Its ingredients only need enough contrast in texture to be interesting but not jarring. It’s vegetarian and, generally, composed of one main ingredient, a vegetable or a fruit, as a base with one or more milder items to provide body and one spicy or hot ingredient to give pep. Sometimes herbs are included for flavor contrast and finally a bit of citrus juice or vinegar is added for an acidic ‘bite’ and as a melding agent. Often, a bit of oil, as a finishing touch, smooths the flavor.

As with any food that gains popularity, salsa recipes have advanced beyond the ‘basic’. I’ve seen some that contain 15 ingredients with 3 more as optionals but one condition remains constant; salsas, if not commercial products, should be fresh. The best are custom created for the meal they accompany and that is the main point of this post. Nothing adds bit of spice to a traditional dinner or can rejuvenate leftovers like a fresh salsa. Picture a platter of slices of cold roast with a big bowl of gleaming fruit salsa in the center or a plate of meat with crisp greens topped with equally crisp salsa. Beats a casserole of meat in gravy whether for week night dinner or entertaining. (For other quick entertainment ideas, check my upcoming post for 12/26/2019)

The old concepts of salsas are red-tomato- and green-chili-ones. I want to focus on newer recipes that make your meal shine, not mimic Mexican night, (although if you’ve never had Pico de Gallo or Salsa Verde freshly made, try them. You’ll be pleasantly surprised.) The recipes below reflect the current trend in cosmopolitan salsas which compliment any cuisine.

You will notice a similarity of ingredients in the recipes that allows for interchangeability-chives, onions, scallions, Bell pepper colors and jarred jalapenos for fresh. Some recipes can be modified, perhaps only two or three fruits are needed not five, grapes or melon can replace more exotic ones, substitute walnuts for pecans, or add raisins to an apple based salsa. This leaves you room to experiment, to make the recipe fit your needs or even create a salsa from your pantry supplies. Be sure to check the ‘Quick-Fix’ solutions at the end of this post for ideas.

RECIPES
My Melon Salsa: Serves 2
1/3 large cantaloupe- meat in 1inch cubes
½ Green Bell pepper-in ½ inch dice
2 small scallions- white part only- sliced thinly on diagonal
2 tsp. lime juice
¼ tsp. oil
1 Tbs. chopped fresh mint leaves
Combine everything in a bowl allow to sit for 30 min. to marinate and chill for 30 min. Pair with poultry, pork or stronger flavored fish.

Pacific Rim Salsa: (6) ¾ cup servings
1 cup EACH chopped fresh pineapple, mango and papaya
½ cup EACH peeled, chopped kiwifruit, red bell pepper and red onion
2 Tbs. EACH chopped fresh cilantro and green chilies
1 minced garlic clove
1 tsp. lime juice
Freshly ground black pepper and salt to taste
Combine all ingredients in a bowl and allow 1 hr. to marinate–chill if to be held longer. Serve with any white meat or ham.

Cucumber-Orange Salsa: Yield about 4 cups-From Everything Low-Carb Cookbook by Patricia M. Butkus
4 oranges-zested- 1 ½ Tbs. reserved
4 medium cucumbers
2 Tbs. oil
1 tsp. crushed red pepper flakes-or to taste
½ cup rice vinegar-or white wine
Whisk the last 3 ingredients to make a dressing. Peel 2 cucumbers and halve all 4 lengthwise, remove seeds and cut in ¼ inch slices. Cut the oranges in half and scoop out the meat in segments. Combine cucumbers and oranges with 1 Tbs. zest in a bowl. Pour over dressing. Stir gently, cover and marinate chilled at least 2 hrs. Serve garnished with reserved ½ Tbs. zest. Goes well with all seafood.

Salsa Margherita: Serves 6 Adapted from 501 Recipes for a Low-Carb Life by Greg R. Gillespie & Mary E. Johnson
2 large, ripe tomatoes preferably Beefsteak—cored and diced
1 cup = 1 small bunch basil washed and torn in small pieces
2 shallots peeled and diced
¼ cup EV olive oil
1 lime zested and juiced
2 Tbs. crumbled Feta or Gorgonzola cheese-in reserve as garnish—optional
Mix everything but the cheese in a bowl thoroughly. Serve soon after making, optionally garnished with cheese. Serve with all forms of beef, especially grilled.

Apple-Nut Salsa: Serves 2-From Steven Raichlen’s Indoor Grilling
1 large, crisp apple- sweet-tart such as Fuji—skin on-cored and in medium-small dice
2 Tbs. finely diced onion
1 jalapeno pepper in fine dice-or more to taste
3 Tbs. chopped, toasted pecans or walnuts
2 Tbs. lime juice
1 Tbs. finely chopped candied ginger*
3 Tbs. finely chopped cilantro
1 Tbs. brown sugar-optional
Toss the apple with the lime juice in a bowl to prevent browning. Then add the other ingredients, but don’t mix until ready to serve. Can be made several hours ahead and kept covered, refrigerated. Serve with ham, pork, sausage, good with barbeque.
*If you don’t have candied ginger, mix powdered with a little brown sugar to taste.

Sweet Potato and Apple Salsa: Serves 4-6** Adapted from 501 Recipes for a Low-Carb Life by Greg R. Gillespie & Mary E. Johnson
1 large sweet potato baked and diced into cubes
1 apple cored and diced-skin on
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1 bell pepper-any color—seeded in large dice
1 jalapeno diced
1 clove garlic-minced
1 lime-juiced
¼ cup cider vinegar
¼ cup EACH fresh parsley and sage-chopped
2 tsp. coriander
1/8 tsp. cayenne pepper
Salt and pepper
Toasted pumpkin seeds or sharp cheese for garnish—optional
Mix all ingredients in a bowl, cover and chill until serving, at least 6 hrs. or overnight. Serve with ham, pork, sausage or poultry.
**(1) 15 oz. can = 2 cups canned black beans, rinsed and drained-Will increase servings to 8-10
NOTE: By mashing half the sweet potato first this becomes a dip or pasta sauce, with or without the beans.

Grapefruit Salsa: Serves 2-4
1 grapefruit, halved meat removed in segments and pulp juiced
½ green bell pepper-in medium dice
4 red radishes-thinly sliced
1 Tbs. oil
Cracked black pepper to taste
Lime juice to taste as needed
Chopped chives for garnish-optional
Put first 5 ingredients in a bowl, toss gently, add lime juice as needed and correct pepper. Toss again, cover and chill well before serving. Garnish with chives or a bit more ground pepper. Serve with a firm white fish like Mahi Mahi, Opah or event Tuna.

My Easy Cranberry Salsa: Yield a bit over 1 cup with recipe, over 2 cups using canned sauce —all measurements are approximate and can be adjusted. (1) 14 oz. can whole berry sauce can be substituted for the *marked ingredients, making this super easy

1 cup cranberries*
¼ cup packed brown sugar*
¼ cup finely diced onion
½ green bell pepper diced
Meat of 1 orange
1/3 cup orange peel in fine Julianne no more than ½ inch long
½ tsp. finely diced jarred jalapeño pepper- optional and to taste OR freshly ground black pepper
Mix everything together, adjust flavors and allow to sit, covered, in the refrigerator for several days before serving. Excellent with poultry, pork, ham and veal.
NOTE: Keeps chilled for several weeks

Fresh Peach and Mint Salsa: Serves 8 Adapted from 501 Recipes for a Low-Carb Life by Greg R. Gillespie & Mary E. Johnson
2 Tbs. oil
1 shallot – finely chopped
1 large clove garlic-sliced
2 limes-zested and juiced
4 ripe peaches-blanched peeled, pitted and chopped*
1 large tomato-blenched, peeled, seeded and diced*
1 jalapeno – finely chopped
1 tsp. sugar
1 Tbs. chopped chives
Handful chopped fresh mint leaves
Salt and ground pepper to taste
* Peaches and tomatoes can be easily peeled by immersing them in boiling water for about 30 sec. then, under cold running water, simply pull the skin off with a paring knife.
Soften the garlic and shallot in the oil, either in a sauté pan or by placing them in the microwave on high for 2 min. Combine all the ingredients in a bowl. Toss gently, taste to adjust seasonings. Chill well, covered. This is a good hot weather salsa.

QUICK TIPS:
Quick Nectarine Salsa: Serves 4*
1 cup good, commercial chunky salsa
1 cup chopped nectarine
2 Tbs. chopped fresh cilantro
1 jalapeno finely chopped
1 clove mashed garlic
Lime juice to taste or lime wedges for garnish
Mix all the ingredients in a bowl and chill well.
NOTES:
1)* This quick custom salsa can be done with any fresh fruit, pineapples, mangos, oranges etc. you choose to compliment your meal.
2) Many salsas can be altered to fit another cuisine by changing the herbs and seasonings. For example exchange the cilantro and cumin etc. in Mexican cooking for basil and oregano to suit an Italian kitchen. For French, substitute marjoram, thyme or Herbs de Provence.
3) The serving yield of several salsas, even commercial ones, can be increased with the addition of beans-preferably black for Hispanic dishes and white for most others. See the Sweet Potato Salsa above as an example.

Dec 12

9 WINTER HOLIDAY DESSERTS TO MAKE AHEAD

A few years ago, I had a problem. I was hosting a dinner for 12 on Christmas, a Tuesday, expecting houseguests the weekend before and planned to spend Christmas Eve afternoon and evening with friends. I could schedule most of the other cooking, but didn’t know when I could find time to bake the desserts I always served or how to keep them fresh. Obviously, they had to be made ahead and freezing seemed the best option, but frosted cakes were a new field. Sara Lee did it but could I, at home?

I’d had experience with pastry, especially the pies so popular at Thanksgiving but the desserts for that holiday are very different from the ones favored in December. Thanksgiving emphasizes autumn produce. The recipes are more basic, hardy and full flavored, featuring dishes like pumpkin, mince and apple pie served in wedges. By comparison, desserts for the December holidays are elegant, the recipes more sophisticated, dependent on cooking techniques. They are visually decorative and though perhaps loaded with calories, lighter on the digestion; often things that can be picked up by hand or served in slivers. People are becoming conscious of all the rich food they’re eating and a single taste of sweet often satisfies but it has to have visual appeal.

Moreover, while Thanksgiving may be a communal effort, the December holidays are usually the responsibility of the person hosting. Having been in that spot for years, I can honestly say that when the main entrée has been eaten, I want nothing more than to clear the table, and set out the desserts without any further prep in the kitchen. I may have to face the dishes later, but from that point on, my main duties are over and I want to enjoy the rest of the time with my guests.

For me, it’s important to have most of the cooking done before the day, especially the desserts. So I had a real scheduling problem with prepping that year and I decided to jump right in. I’m so glad I did because I found freezing even the most elegant desserts works. Now, I like to make them as I find time and have them ready ten days to a week ahead, some even more. I have a large freezer and I’m able to freeze finished baked goods, but for those with less room, cake layers can be stacked and stored while the icings can be kept in the refrigerator. Actually, cakes will keep, chilled, for several days, even in a cold garage.

The following recipes provide this freedom, and serve as examples of how similar ones can be treated the same way.

CHRISTMAS BREAD: People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake
This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves.
If the mixes have different add-in requirements, I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.
Before adding that I toss a total of ½ cup chopped nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.
I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make a great breakfast bread.

YULE LOG—Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper.
Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.
Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the edge on the bottom let the cake cool completely.
Meanwhile, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and 1/3 cup chopped, toasted walnuts or pecans.
Carefully unroll the cake and fill with the cheese mixture. Re-roll. Trim ends evenly.
Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.
Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.

OTE: The Roulade cake recipe below explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.
Cake *
1 box plain cake mix
1 cup buttermilk
½ cup vegetable, seed or nut oil
4 eggs
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the

prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.
NOTE: If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

*This recipe is based on but modified from one in The Cake Doctor by Ann Byrn

MODIFIED OPERA CAKE Serves 10-12
(3) 9 inch round cake pans—available as a 3-pack in a dollar store
Parchment paper or waxed paper
1 box yellow cake mix and ingredients listed on package*
8 oz. container whipped topping
8 oz. cream cheese
1 tsp. almond extract
1 can dark chocolate frosting
Toasted slivered almonds—optional for garnish
Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.
Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.
Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect. It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.
Re-freeze as at first for later use. Serve leftovers in slices in a circular pattern on a plate.
* For a more authentic Opera Cake
3 eggs separated
6 Tbs. sugar
Dash salt
¾ cup sifted cake flour
½ tsp. vanilla
3 Tbs. sugar
Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

Red Velvet Christmas Cake: Serves 12
A stunning cake can be made with the above technique baking the batter in 3 pans
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Frosting
8 oz. cream cheese
8 oz. container of Cool Whip
Confectioners’ sugar to taste-optional
1 tsp. or to taste peppermint or other flavoring
Few drops green food coloring—optional
Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

Pecan Bars: Yield 24 squares
1 box pecan cake mix
1/3 cup cooking oil
2 large eggs
8 oz. cream cheese
1/3 cup sugar
2 tsp. Maple flavoring
1-2 Tbs. milk
Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

Black Forrest Brownie Swirl: Yield 24 brownies
1 box brownie mix (24 oz.)
1 can cherry pie filling
1/4 cup oil
3 eggs
¼ cup sugar
8 oz. cream cheese
1 tsp. vanilla
Candied cherries
Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.
Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

For those who prefer the traditional ending to a holiday dinner, seated at table or who just want a warm but special dessert on a cold night, I offer the next two recipes. If your oven is empty and you can conveniently watch the time, the baking time on these fits well with the time it takes to eat the entree.

Pear Tart: Serves 8
1 pie crust—commercial is O.K.
¼ cup butter
¼ cup sugar
1 egg
1/3 cup finely chopped almonds
½ tsp. almond extract
1/3 cup vanilla cookie crumbs
1 Tbs. powdered sugar
1/3 cup apricot or all fruit preserves
2 large pears cored and thinly sliced
1 Tbs. brown sugar
Fit pie crust into a 9 inch tart pan, taking care to mold the sides-cut off excess. Bake 5 min. in a preheated 400 deg. oven. Cool and spread crust with preserves. Beat butter at medium speed until creamy, add sugar, beat, then egg and blend well. Stir in almonds, extract and crumbs. Spread mix over preserves. Bake at 400 deg. until brown, about 20-25 min. Remove and sift powdered sugar over top.* Arrange pears over top in a circular pattern and bake in a preheated oven, at 425 deg. for 15 min. Sprinkle brown sugar over the top and bake 1-2 min. more.
*NOTE: Tart can be saved, chilled, at this point for 3 days.

Cranberry Crisp: Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
3/4 cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Tips for serving and for the leftovers:
1) If you want to preserve some of these cakes for another occasion, positioning them on the table is important. It guides people away from cutting into them willy-nilly. I often cut a slice or two from the trunk of the log to give direction or a thin slice from the round cakes. The layered cakes can simply be sliced while frozen and the slices arranged on a plate for a new presentation. The log can usually be presented in its original form, but it too can be sliced to share the plate with the other cakes.
2) The fruit bread, tart and crisp are stored in the refrigerator not the freezer. Cut the remainder of the fruit “cakes” into interesting shapes or fingers, and present them plated with small squares of a quick muffin fruit mix, like Jiffy, baked in a loaf pan, with sugar and cinnamon sprinkled on top. It creates an economical, efficient and attractive presentation.

Hope this helps solve some problems to make Holiday entertaining easier for you.

Dec 5

CHEESE AND CAKE ARE EASY AFFORDABLE PARTY FOOD

I was scrolling through my site archives the other day and found this posting from a few years ago. The contents are as current and useful today as they were then, so I thought it might be fun to up-date and re-print it asking what you all think.

“It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if you entertain you’re going to have sticker shock. Many basic items have gone up in price. It’s only natural to look for ways to shave costs, while still making your guests feel welcome.

One way to economize is to replace a costly cheese board with homemade cheese spreads, based on the 8oz. bars sold in supermarkets. They don’t take much time, especially with a food processor, offer a wide variety of options, and get you raves. After the party, they can be used in sandwiches, soups, casseroles, even converted to salad dressings. It’s win-win. I offer a few suggestions in “recipes”

The first rule is to avoid packaged canapés, for two reasons. They’re expensive and the leftovers are an exception to my belief that everything can find a use. Prepared appetizers, including topped crackers become soggy, unappealing and fit only for the trash. There are many reasonable options which are tasty and remain fresh. All you need is a little creativity. For example, kosher dill spears wrapped in sliced ham or turkey ham and cut in 1 inch pieces, secured with pretty party toothpicks are a play on the Italian Prosciutto con Melone. In fact, adding some cantaloupe wrapped pieces to the plate makes a colorful presentation. These are a favorite with healthy eaters.

Looking for something hot? A fondue pot is a good investment, or a shiny pot over a candle will do, but not for just fondue. Chunks of a firm fish or thin slices of chicken breast rib boned on bamboo skewers, simmering in herb infused oil or broth are a draw, especially accompanied by a dish of chutney or BBQ sauce.

A can of Jack Mackerel creates an unusual seafood dish that quickly becomes a favorite. Simply drain, gently skin the fish, bone and layer the fillets in a shallow bowl alternately with a splash of cider vinegar, salt and pepper. Depending on the menu, one can serves 6 to 10. It can be made days ahead and the leftovers, with a dash of oil added to the marinade and sliced onion, over lettuce, make a wonderful salad. Add cheese fondue, converted to soup with beer and broth; bruschetta slices with one of the spreads in the recipe section and you have a dinner. This is what I mean by using leftovers!

On the other hand, if you plan on serving something more substantial, there are some favorite casseroles from my Nov.21 posting, in the recipe section.

Another great option is a dessert party, I have some easy, delicious solutions there too. My go-to is meringues. They’re easy, non-fattening and so very versatile. One tip though, the price of sugar and most of the other pastry ingredients are high now. For several recipes, it makes sense, and it’s easier, to work from mixes. I give recipes on how to convert mixes to cookies, steam pudding and make other desserts but you really should consult Anne Byrn www.thecakedoctor.com for impressive ways to use mixes.

PARTY RECIPE SUGGESTIONS

SPREADS: Most spreads especially cheese ones, can be made in advance. In fact, aging melds the flavors, but they do need a bit of liquor, to be tightly sealed and, of course, all need to be chilled, or they will spoil

CHEDDAR CHEESE: I got this recipe years ago, and since learned that the basis adapts to all sorts off variations. So have some fun experimenting. The leftovers are great on sandwiches too.

Number I: The original
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherryBlend all the ingredients but the nuts in a food processor until smooth. Add more mayonnaise or wine if it seems too dry.. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II: This can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number III
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

BLUE CHEESE SPREAD:
4oz blue cheese- Even packaged crumbles will do
8oz. cream cheese softened
1 tsp. Worcestershire Sauce
1 Tbs. vodka
Blend until totally smooth and creamy. Pour into crock, cover and chill. Leftovers, with a bit of oil and milk make a great salad dressing!

SUN DRIED TOMATO PATE

½ cup sundries tomatoes in oil

8oz. cream cheese softened

¼ cup=1/2 stick butter

½ cup Parmesan cheese

1 clove garlic
¼ tsp. each dried oregano and basil
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Combine all ingredients in a processor. Pulse until smooth, pausing often .to scrape the sides. Chill at least 4 hrs. before serving; can be served with toasted slices of Italian bread. Leftovers make good sandwiches.

CREAM CHEESE WITH TAPENADE

A variety of Tapenades are sold in supermarkets in small jars, but I usually have the ingredients on hand and make my own. Capers are the base, but ripe olives are the main ingredient, then diced onion and garlic are givens. There should be anchovy, but I sometimes substitute green olives and use either sun dried tomatoes or canned and occasionally add canned mushrooms. I don’t really measure, but a rule of thumb is 1Tbs of everything else chopped to I cup whole ripe olives. Coarsely chop them all together, add enough oil to just cover and let the tapenade rest in the refrigerator for a few days.
To serve, place the cream cheese on a platter and pour about ½ cup tapenade diagonally over the top. Surround with slices of toasted French or Italian bread.

SMOKED SALMON BITES
If you want something in the seafood arena, reasonable but elegant, buy a package of smoked salmon—4oz. will serve about 12. Cut the slices in 1 inch by 2 inch pieces and fold them on a fancy toothpick. Finish with a caper and present them over a bed of greens. If you want to step it up a bit add a small bowl of vodka sauce home-made or bottled, for dipping. Leftovers are wonderful served in the heated vodka sauce over cooked bow-tie pasta.

Hot Dogs in Cumberland Sauce
(1) 12 oz. pkg. hot dogs-each in 6 pieces
8 oz. jar currant jelly
3 Tbs. spicy brown mustard-or to taste
Dash of hot sauce- optional
Melt the jelly with the mustard in a small saucepan. When smooth adjust tastes and add hot dogs. Continue cooking just below a simmer until hot dog pieces puff. Adjust seasonings again and serve over a flame with toothpicks on the side. Do not allow to cool. Sauce keeps for months chilled and can be reused, but remove meat before storing. Leftover sauce is also good with ham or hot dog pieces and pineapple chunks over rice as a quick meal.

Dessert Party Suggestions- Also See Holiday Desserts in Dec. 12 Posting

EASY BERRY CAKE
A dessert party can be equally affordable. A purchased pound cake becomes a gem. Cut it in 3 layers, and spread the first with frozen fruit, well drained and slightly sweetened, if needed, sliced, canned fruit, again well drained, or a really dense fruit preserve, then with a dessert topping like Cool Whip. Cover with the second layer and repeat. Reverse the order on the top layer, ending with a bit of the fruit arranged decoratively. For parties, I prefer dessert topping to whipped cream. It’s less fattening, keeps better and doesn’t liquefy if standing out awhile. It’s also more reasonable. One pound cake will serve about 6-8. If you need more add additional cakes with different fillings.

As I mentioned before, learning to make MERINGUE is invaluable, party or no party. They make great gifts, a non-fattening craving satisfaction and an impressive party presentation in any of their many forms. They’re easy, but have one rule. The bowl and beaters must be clean and dry and there can’t be any trace of the yokes in the whites after the eggs are separated, or the whites won’t stiffen. The following recipe comes from my menu-cookbook Dinners With Joy.

MERINGUES: Serves 4-6 and the recipe is easily doubled or more.

2 egg whites

½ cup sugar

2 drops cider vinegar

@1/2 tsp. flavoring of choice

Beat egg whites until stiff. Add vinegar, beat to incorporate. Gradually add sugar and beat until glossy. Add flavoring. vanilla, peppermint, almond etc. Drop by teaspoon full on a wax paper lined cookie sheet. Bake in a preheated 250 degree oven for 1 hour. Remove and gently loosen from paper. Allow to cool and store in an airtight container.

To use the yokes, consider an egg based entree such as a frittata. Two eggs are considered one portion, and the yoke can replace one egg. Alternatively, you can make an omelette or simply scramble the eggs for a holiday breakfast.

DACQUOISE: Serves 6-8

1)Draw 3 circles, 9 inches each on waxed paper. When the meringue batter is stiff and glossy, fill in the circles dividing the batter evenly. Bake as above, carefully remove the paper and cool.

2)In a microwave, melt 6 oz. Chocolate with 2 Tbs. water. Keep warm.

3)Beat egg yokes over simmering water in a double boiler. Add 2 Tbs. cool water and continue beating to increase volume. Add yokes to melted chocolate and fold in gently with a rubber spatula.

4)Place a meringue layer on a cake plate and “ice” it with 1/3^rd of the chocolate mixture. Repeat with the next 2 layers.
5)Carefully smooth the top layer and garnish with powdered sugar, colored sugar or ground white chocolate—anything you want—for the holidays, crushed candy canes would work.

There are any number of interesting, economical desserts to be made from PIE CRUST, home-made or purchased.

1) A Rustica (a recipe from my book)–Roll the dough to a 12 inch round. Fill the center with @1 ½ lb. or @ 2 cups prepared fruit, leaving a 2-3 inch margin. Dot with 1Tbs. butter, sprinkle with @1/4 cup sugar, cinnamon if desired Fold by pleating the edges up to enclose the filling, leaving the center open, and bake in a 400 degree oven for 30 min. Slide onto a plate to serve.

2) Tarts—Roll the dough into a rectangle, and cut into squares, never smaller than 4 inches. Put 1 Tbs. for the 4 inch size of jam, or prepared pie filling, in the center. Fold in a triangle, wet the edges and press to seal, Prick the top with a fork a couple of times and bake as above until golden.

Pinwheels—Roll dough to a rectangle and brush with melted butter. Generously sprinkle with sugar and cinnamon, and roll up, starting from a long side. Wet the opposite edge to seal and chill to firm. Slice into ½ inch rounds and, optionally, brush tops with milk. Bake in a preheated 350 degree oven for 8-20 min until golden.

These are just a few suggestions. I’m sure you’ll come up with more on your own to make your party affordable and your entertaining a success.”

HAPPY HOLIDAYS EVERYONE!!!

Nov 28

TURKEY- BUY BIG AND STRIP

The first line of an old song is: “After the ball was over…..” Well to paraphrase, after the dinner is over… someone has to deal with what’s left of the bird. There’s a difference between turkey leftovers and leftover turkey, ask anyone in charge of preparing Thanksgiving dinner. The first implies making sandwiches or dinner re-runs, the second is salvaging the meat from the carcass for future meals and even boiling the bones for stock. It’s a bit more work, but my family tradition is to use every bit of the Thanksgiving turkey to advantage, perhaps in the spirit of the day.

Actually, in the spirit of this holiday week, it seems only fitting that the icon be on sale too. Pre-Thanksgiving prices are the deepest on turkey for the year. In fact, many stores don’t even stock turkey other seasons. Consequently, it’s economically sensible for several reasons, to buy a turkey larger than actually needed. The extra poundage doesn’t involve more work since it’s an oven roast simply requiring more cooking time. Stripping the meat from the carcass takes more time too, depending on the amount remaining, but again not much. Of course, boiling the bones will require about two hours. None of this is really labor intensive, especially when the effort is weighed against the prospect of having several entrees nearly ready in advance. All things considered, adding extra pounds to the bird you buy is an excellent investment. I’ve even been known to buy an extra bird to keep in the freezer, because turkey goes such a long way.

There are as many opinions on how to cook a turkey as there are cooks who do it. I roast mine stuffed, at low temperature for many hours. I remove the essence as it rends, measuring as I do, let the fat congeal and make the gravy just before serving. About half-way through the cooking time, I cover the pan to prevent over-browning. For large, well done birds, serving at table is difficult. Carving them in the pan then presenting the meat and stuffing on a platter is easier not only for serving but for storage and stripping too.

The first step in dealing with the remaining turkey is to remove the stuffing if cooked in the bird. There are two suggestions below for uses other than dinner re-runs, but most recipes freeze well. Deeper, rather than wide containers are recommended and a thin coating of either gravy or pan dripping on top prevents freezer burn, insures moistness and can be re-heated with the contents.

Safe handling is always a concern with any food. The sooner the carcass is stripped the better, but it can be kept for two days if properly covered and chilled. I cover mine with a kitchen towel and the pan lid. Because the roasting pan is too big for my refrigerator, and since I live in a Northern climate, a garage shelf is fine for temporary storage. However, if there is a chance of it freezing wrap the whole pan in a blanket. I have also cooked a turkey in Florida, and there I used a large drink cooler filled with ice packs, which was placed only for one night, near the vent in an air-conditioned kitchen.

The actual stripping of meat is easiest done by hand with the carcass in the roasting pan. White meat tends to dry in freezing, so I remove the breast meat first and wrap it for refrigeration. This is the source of sandwiches or base of the recipe for several wonderful, party dishes to serve guests during the holidays ahead.

The remainder of the meat, I separate into piles according to size, larger pieces for entrees, smaller ones for casseroles and scraps for soup. I divide each pile into two portion packets which I wrap in plastic, label and freeze, several parcels to a zip-lock bag. The bones, skin and gristle I put into a soup pot as I strip them of meat, along with any remaining drippings in the pan. I deglaze the roasting pan with hot water and add it to the soup pot with enough extra water to cover the solids in the pot plus a large onion and a couple of celery stalks.

I bring the liquid in the pot to a boil, cover and simmer for about two hours. Using tongs I move the larger bones to the trash and with a ladle and collider strain out the rest of the solids, discarding them as well. The rendered broth will be cloudy rather than clear and usually amounts to three or so quarts. I like to divide this into two containers for freezing, because each will supply two dinner portions of soup, but this decision depends on the size of your family. I don’t skim the broth because the layer of fat which will rise to the top protects it from freezer burn and drying. This is easily spooned off in chunks and discarded before re-heating.

Now to the bottom line: how many meals can you expect to set aside to show for the extra expense and time? From my experience, based on leftover meat from a 22 to 24 lb. bird having served 8 to 10 people for dinner, I calculate at least enough for 12 to 14 portions ,not counting the broth for soup and any breast meat. One side breast from a turkey of this size can serve 9 to 10 in a buffet casserole alone. Those tiny scraps left on the bones, are sufficient, when added to broth with some noodles and/or vegetables to make a dinner too. Even without much meat remaining, you can still boil the bones for soup. So make the most of the bird!

In case you missed my posting last week on leftover recipes here are 7 you can use over the holidays for company, even on short notice–

Turkey with Walnuts(Tetrazzini : Serves 4
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.

Turkey a la King—Serves 4
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is suitable for entertaining or for a simple dinner at home.
4 portions larger size pieces frozen turkey meat thawed = 2 packs
(2) 4oz. cans button mushrooms
(1/2 ) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
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(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal 1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells
Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 min. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”

Examples of how to use frozen leftover turkey to make quick impressive entrees:

Turkey in Orange Sauce: Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 min. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 min. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.

This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.

The medium size pieces of leftover turkey are great for pastas, pizzas and fajitas. I like these dishes for quick weekday meals. Basically they all start with 1 large onion and 1 green bell pepper, roughly chopped for the pasta and sliced for the other two dishes, micro waved for 2 min. with 1Tbs. oil, ¼ tsp. lemon pepper and a dash of red pepper. I add 1 cup of frozen broccoli stems and pieces for the second minute when making the pasta and pizza. Then
A) For the pasta I like to use penne. I toss the cooked, drained noodles with about 1 cup of fresh or canned diced tomatoes, pesto or riciato sauce, or just olive oil, the cooked vegetables, dried oregano and basil, and the thawed turkey meat, and top with grated Parmesan oregano and basil, and the thawed turkey meat, and top with grated Parmesan.
B) For the pizza, I spread the pesto or riciato on the crust then pile on the cooked vegetables, diced tomatoes and the meat and sprinkle with the fried herbs and top with the cheese. Bake at 425 degrees for about 10-12 min.
C) For the fajitas, I omit the broccoli and add the meat with 2 tsp. more oil for the second minute of microwaving the onion and pepper, or as long as needed for all to get really hot. I warm flour tortillas in the microwave for 20 sec. put salsa, sour cream, grated cheese and guacamole on the table, and serve the tortillas on a plate, the fillings in their cooking dish and let everyone dig in and fix their own.

Small scraps of meat are also good in:

Turkey Hash; Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisins
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs together and press into 2 oven proof bowls. Indent the centers and bake in a preheated 350 degree oven for about 20 min. Break eggs into indentations and bake for 10 min. more.

Nov 21

TURKEY LEFTOVERS FROM ELEGANCE TO EVERYDAY

No more boring re-runs or headaches over how to use leftover turkey. This post solves any problems about what to do with the bird the day after Thanksgiving. In fact, it can offer solutions for impromptu dinner menu dilemmas for months to come, even for unexpected guests. Turkey freezes beautifully, keeps for months and frozen turkey can create some quick impressive entrees. This post is almost book length, but you’ll find 32 recipe answers here.

In addition, to make things even easier, next week’s post, published Thanksgiving Day, is about stripping and storing the turkey carcass, so you don’t waste any of this useful mealtime asset. That includes the very bones, which make a wonderful broth for soup or a sauce/gravy base. So before you deep six the leftover bird, have a look here—you’ll be glad you did!

RECIPES

STUFFING SOUP: 6 servings
4 Tbs. Butter or canola oil—or a combination
1 large onion chopped
1 carrot sliced
1 stalk celery sliced
2 tomatoes diced or (1) 14oz can diced tomatoes with juice
1 Tbs. dried parsley-or equal amount fresh
3 to 4 cups diced turkey
48 oz stock=3 cans broth+ 6oz water ( gravy may be mixed in to this amount )
2 cups leftover stuffing
1 ½ cups cooked shaped pasta-bows, shells, penne
1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)
Melt butter in a stock pot over low heat and sautee onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowl and ladle soup over.

Salad with Grapes: Serves 4
2 cups cubed (¾ inch) chicken or turkey
1stalk celery thinly sliced
@ 24 red seedless grapes halved (green are fine but lack the visual contrast)
¼ cup mayonnaise
¼ cup sour cream
Curry powder to taste
Salt to taste

Stir the mayonnaise, sour cream, curry and salt together. Taste to correct seasonings. Gently stir into the other ingredients to avoid tearing meat. Plate on Romaine leaves, garnish and serve at once
1 cup bite size pieces of meat
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Toss and serve at the table

Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.
1 lb. fusilli or penne
1 ¼ cup cooked turkey
2 pears-cored and sliced in size to equal the meat pieces
4 scallions – sliced
3 Tbs. chopped toasted walnuts
3 ½ oz. blue cheese*
3 Tbs. sour cream*
3 Tbs. ice water*
Cook the pasta al dente drain and rinse in cold water, drain again and cool. Arrange pasta on plates, top with meat, scallions and pears. Whisk the cheese, cream and ice water until smooth and drizzle over salads, Garnish with nuts.
*This dressing can be replaced with a good bottled blue cheese one.

Hot Turkey Salad: Serves 6–Freezes*

3 cups cubed cooked meat
1½ cups thin sliced celery
1 small to medium onion diced
(1) 4oz. can stems and pieces mushrooms
¼ cup toasted almond slivers
2 Tbs. lemon juice
1 cup Hellman’s mayonnaise
Salt to taste
2 Tbs. sharp cheese
3 Tbs. butter- melted
½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

Turkey a la King: Serves 4
As served at the Café Pierre in the Hotel Pierre in New York City
2 ½ cups larger size pieces cooked turkey meat
(2) 4oz. cans button mushrooms
(1/2 ) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
1 envelope chicken bouillon granules
(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal 1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells
Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 mins. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”

Turkey Curry: Serves 4
4 portions larger pieces of frozen turkey thawed = 2 packs
2 envelopes of chicken bouillon granules
(1) 15 oz. can peach slices in light syrup
peach juice from can +enough milk to = 2 cups
½ cup milk
½ cup light cream
3 Tbs. cornstarch
2 tsp. curry powder or to taste
sugar – if needed
6 cups boiled rice-brown or white long grained
chutney
Dissolve the cornstarch in the ½ cup milk. Put it with the juice, milk, bouillon and curry in a pot large enough to hold the recipe bring to a simmer over medium-high heat, stirring constantly until thickened. Reduce heat; add meat, peach slices and cream. Stir gently until heated through and sauce is smooth and thick. Taste and add more curry, salt and sugar if needed to adjust flavor. Serve over hot rice with chutney on the side.

Turkey with Mushrooms in Cream Sauce: Serves 2
2 cups cooked turkey meat cut in bite-sized pieces
½ medium onion –sliced in half then quartered
4 mushroom caps about 1 ½ inch diameter each-quartered
5 oz. water
3 oz. milk or half and half
½ tsp. chicken bouillon granules
½ tsp. dried sage
1 ½ Tbs. butter-divided
2 Tbs. white wine-optional
2Tbs. flour
1 Tbs. grated Parmesan cheese
1/3 cup –or more-Panko
Saute vegetables in 1 Tbs. butter until onion is soft, about 3 min. using a slotted spoon, remove to plate with chicken. To the 5 oz. of water add 3 oz. milk or cream, white wine, sage and bouillon to equal 1 cup fluid. Melt reserved butter in the remaining butter in pan; bring to foam, remove from heat and add flour stirring to make a roux or paste.* Quickly add liquid and return to heat stirring constantly as it simmers until thickened, about 3 min. Remove from heat and correct seasonings. Fold in the meat and vegetables then pour into 1 casserole or 2 ramekins. Sprinkle with panko and cheese and bake at 360 deg. 20-25 min. until top is golden and sauce bubbles. Serve hot at once, or prepare ahead and bake before serving.
*For a lower fat rendition, replace the roux with 1 Tbs. cornstarch dissolved in the liquid and proceed to cook as directed above.

It’s easy to understand why Bechamel is considered a major sauce. Just think about substituting the milk or broth with other liquids, such as tomato or orange juice, or wine. You can make so many things and create so many dishes. It’s not just plain old white sauce, but a valuable tool.

The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through. For example:

Turkey with Walnuts (Tetrazzini) : Serves 4
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.

Turkey with Olives: Serves 4
4 boneless, skinless chicken breasts
¼ cup flour
20 green, pimento stuffed olives, cut in half
2 Tbs. oil
(½) 14 oz. can diced tomatoes
1 onion diced
2 cloves garlic mashed or equal amount jarred
½ cup White wine
3 oz. tomato paste
½ envelope chicken bouillon granules dissolved in – -1/4 cup water
2 tsp. olive juice – from the olives
Prepare chicken breasts by pounding thin, and coat in flour. Heat oil in a skillet over medium heat, and brown chicken on both sides @ 6 min. total. Remove chicken. Add onion and sauté 2 min. add garlic and sauté 1 min. more. Add rest of ingredients, and stir to combine, making sure tomato paste is incorporated. Return chicken to pan, cover and cook about 10 min.Remove lid and cook 3 min. more to let sauce thicken, if needed.
NOTE: If using leftover turkey: Replace chicken with equal amount of turkey, thawed if frozen.
Start by using the 2 Tbs. oil to sauté the onion and proceed as directed above adding turkey in place of chicken at the time it’s returned to the pan.

The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through. For example:
Turkey in Orange Sauce – Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
¼ tsp. bouillon granules
¼ cup frozen orange juice concentrate*
¾ cups white wine
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar as needed. This sauce should be tangy. Add the meat to the pan and simmer, covered, for about 10 min. to infuse the flavors. Serve hot.
* ½ cup if fresh orange juice is substituted, and dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat..

Variations:
1)This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional and lends flavor
2) After sautéing the onion in the oil, substitute 1 cup Madera or Marsala with 2 tsp. cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.
3) Substitute white wine for the others mentioned above. Add 1 tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 min.
4) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp. dried oregano to the pan with the 1 cup white wine and optionally about 8 sliced stuffed olives. Stir to partially thicken sauce. Add meat and heat through. Serve hot.
5) Add 1 Tbs. oil, 1 ½ cups canned diced tomatoes and garlic powder to taste. Serve hot on a bed of fresh or canned spinach.

Sauce Normandy: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
1 cup apple juice—preferably cider
2 thick apple slices—core removed
Brown sugar and cinnamon for sprinkling
1 Tbs. brandy – optional
¼ cup sour cream- optional
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, brandy, if using, and juice and bring to a boil. Reduce heat, add meat, topped with apple slices sprinkled with sugar and cinnamon. Simmer covered for about 10 min. basting occasionally, until apple is cooked and sauce has boiled down a bit. Remove meat without disturbing apples and add cream to pan, if using. Stir to incorporate and warm through. Spoon the sauce under or around meat, not over the apples. Serve hot.

However, men orden viagra viagra suffering from certain sexual problems such as erectile dysfunction and impotence. Good Home Remedy for Rheumatism Arthritis. * Minerals like calcium and magnesium, vitamin C should be included in the regular diet. cheap cialis unica-web.com They are keeping the stress in all the places in our life. sale on viagra These are very few side effects associated with the medication. cialis online Sour Cream Sauce: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion sliced fine
1 Tbs. oil
¼ tsp. bouillon granules
4 oz. sliced mushrooms or 4 oz. canned-drained
¾ cup sour cream OR equal amount half and half 1 with 2 tsp. lemon juice
6-8 stuffed green olives – sliced or 1 Tbs. capers
Parsley and Paprika as garnish.
Sauté the onion in the butter and oil until soft, about 3 min. add the bouillon, cream and mushrooms. Stir to incorporate. Add the meat and gently heat through for about 10 min. until sauce thickens. Add the olives or capers after the first 5 min. Serve hot garnished with paprika and 2 Tbs. parsley if using fresh, 1 Tbs. dried. Serve hot.

Turkey with Sundried Tomatoes and Sour Cream: Serves 4-Freezes*
1 ½ cups leftover turkey
¼ cup sundried tomatoes in oil – or reconstituted – see below
1 medium onion in large dice
2 cloves garlic chopped
1 cup water
1 envelope chicken bouillon granules
½ cup white wine
2 Tbs. capers
½ cup sour cream
2 Tbs. butter
2 Tbs. oil
¼ cup flour
Salt and pepper
10 oz. sturdy, shaped pasta, rigatoni, penne, or shells
If tomatoes are dry pack, microwave them in enough water to amply cover, for 1 min. then allow to sit in the microwave, for 5 min. Melt butter in skillet over medium heat and sauté the onion. Drain tomatoes, and sliver them. When onions are soft, add garlic, oil and cook for 1 min., add tomatoes, water, bouillon, capers and wine. Simmer for 5 min or until sauce reduces slightly, add meat, heat for 1 min. correct seasoning, stir in sour cream and heat through, about 1 min. then serve over cooked pasta. Do not allow cream to boil or it will separate.
*Freeze before adding sour cream. Thaw and reheat on stove top, stirring. Add sour cream, heat through and serve over pasta.

Turkey Divan: Serves 4-Freezes*
(1) 10 oz. can condensed Cream of Chicken soup + ½ can = 4-5 oz. milk
(1) 1 lb. bag frozen broccoli florets
1 ½ Tbs. white wine-optional
6-8 large pieces or slices of turkey = 4 chicken breasts
1/3 cup grated Parmesan cheese
(1) 8 oz. Can sliced mushrooms- optional
Thaw broccoli and pat dry. Make a sauce by mixing the soup and milk, with wine, if using, stirring until smooth. Lightly butter a 2 qt. ovenproof casserole and place half the broccoli in it. Cover with the meat and, if using, scatter the mushrooms over. Pour on half the sauce and scatter with half the cheese. Top with the rest of the broccoli, then the rest of the sauce and finally, the remainder of the cheese. Bake at 375 deg. for 40-50 min. until bubbling and slightly golden on top.
*If made with fresh broccoli, cook to crisp tender. Dish can be frozen, thaw and then bake as directed.

Stuffed Portabellas: Serves 1 for dinner or 2 for lunch
(2) 4 inch each Portabella caps
½ cup minced cooked turkey
½ cup stuffing
½ cup minced onion and celery
1 Tbs. of oil
1 cup gravy
Microwave the onion, celery and oil for two mins. or until soft. Mix with the stuffing and turkey. Pile half this mixture on each mushroom cap, and press to mold into a cone. Bake in a 350 degree oven for 20-25 mins. until mushrooms wilt and release their juices. Meanwhile, heat the cup of gravy. Plate the mushrooms on the gravy, and serve at once,

Extra gravy is another leftover that often needs to find a “home” to use it up. Here’s one way.

Turkey Hash: Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisons
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs together and press into 2 oven proof bowls. Indent the centers and bake in a preheated 350 degree oven for about 20 mins. Break eggs into indentations and bake for 10 min. more.

Medium size pieces of leftover turkey are great for pastas, pizzas and fajitas. I like these dishes for quick weekday meals. Basically they all start with 1 large onion and 1 green bell pepper, roughly chopped for the pasta and sliced for the other two dishes, micro waved for 2 min. with 1Tbs. oil, ¼ tsp. lemon pepper and a dash of red pepper. I add 1 cup of frozen broccoli stems and pieces for the second minute when making the pasta and pizza. Then

For pasta I like to use penne. I toss the cooked, drained noodles with about 1 cup of fresh or canned diced tomatoes, pesto or riciato sauce, or just olive oil, the cooked vegetables, dried oregano and basil, and the thawed turkey meat, and top with grated Parmesan.

For pizza, I spread the pesto or riciato on the crust then pile on the cooked vegetables, diced tomatoes and the meat and sprinkle with the fried herbs and top with the cheese. Bake at 425 degrees for about 10-12 min.

For fajitas, I omit the broccoli and add the meat with 2 tsp. more oil for the second minute of microwaving the onion and pepper, or as long as needed for all to get really hot. I warm flour flour tortillas in the microwave for 20 secs. put salsa, sour cream, grated cheese and guacamole if I have any, on the table, and serve the tortillas on a plate, the fillings in their cooking dish and let everyone dig in and fix their own.

My major point here is that finding ways to use leftover turkey isn’t a big problem. Nor should you have to go to a lot of trouble or expense buying ingredients to disguise them, or bore everyone, including yourself, by serving them repeatedly for fear they’ll spoil. Without requiring much effort or time, they can be inexpensively and creatively worked into your menus over the coming weeks. Just become creative!

Classic Fajitas: Serves 4
2 cooked, boneless, skinless chicken breasts OR 12 oz. beef for stir fry (see chart) cut in
2 inch strips
1 red bell pepper julienne
1 green bell pepper julienne
2 medium onions halved and sliced thin
3 Tbs. cooking oil
1tsp coriander
1 tsp. cumin
Salt and pepper
(8) 8” flour tortillas
(1) 8 oz. jar salsa
(1) 8 oz. container guacamole
1 cup sour cream
(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”
Heat oil in a large skillet over high heat. Add onions peppers and spices, and if using, chicken. Cook about 8 min., until the chicken is done and its juices run clear, and the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 or 5 min, so that it browns but stays tender.

NOTE: IF using leftover turkey: Proceed as directed above, but add thawed, if frozen, turkey meat at the very end and cook just long enough to heat through.

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warn tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in.

To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact bundle—–and enjoy ! ! !

RECIPE EXAMPLES: These are for 2 servings but are easily doubled. They can be used for poultry, pork and veal. As stated above, if the sauces are added to the meat before freezing, they can be boxed as frozen dinner entrees to be eaten at a later date.

Ravioli with Lime-Balsamic Dressing: Serves 4
1 cup minced cooked turkey
1 tsp. orange zest
2 tsp. dried basil
1 egg lightly beaten
½ cup grated parmesan
9 oz. wonton wrappers
2 Tbs. lime juice
2 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. honey
Combine the first 5 ingredients and place 1 heaping Tbs. in the center of half the wrappers. Lightly brush the edges with water and top with a second wrapper, pressing the edges together to seal. Boil raviolis in a large pan of salted water for 5 min. Whisk the remaining ingredients together to make a dressing. Serve the drained ravioli drizzled with dressing and garnished with slices of lime and chopped chives.

Italian Turkey Bundles: Serves 5—Freezes*-Adapted from U.S. Personal Chef Ass. collection
1 ½ cups chopped leftover turkey
1 medium-large onion in fine dice
(1) 10 oz. box frozen chopped spinach, thawed and drained
1 Tbs. oil
¼ tsp. garlic powder
2/3 cup grated Parmesan
8 oz. Ricotta
¼ tsp. EACH dried oregano and nutmeg
Salt and pepper
2 Tbs. butter-melted
10 egg roll wrappers
(1) 16 oz. jar pasta sauce—Red or White flavors acceptable
Microwave onion in oil on high for 2 min. stir in garlic powder. Combine all the ingredients, except wrappers, sauce and butter in a bowl add salt and pepper. Brush some butter into 10 of the 12 cups in a muffin pan or in 2 pans. Place a wrapper in each buttered cup and divide the filling among them. Fold over tops and brush with the remaining butter. Bake in a preheated 350 deg. oven for 20-25 min. until tops are golden. Serve at once, drizzled with the pasta sauce and garnished with the remaining Parmesan.
* To Freeze: Cool bundles and wrap separately in foil; store in a zip lock bag. To Reheat: Unwrap put on a plate and microwave on high 2-4 min. Drizzle with sauce and microwave 1 min. more, Garnish with Parmesan to serve.

Lasagna: Serves 8—Freezes*
We’re going to try the easy type made with uncooked noodles. Any brand will work. However, if you have time to boil the noodles, by all means do. They tuck better around the ends of the casserole and give a more finished appearance. Moreover, if you want to make extra to have ahead, Lasagna does freeze beautifully, if done so before it’s baked, but the pasta must be cooked.

The recipes are the same, only the baking time is increased if the noodles are not precooked. On the other hand, the time difference is nearly erased if you take into account the time needed to boil the pasta. If using uncooked pasta, though, be sure the noodles are covered with the sauce or they will dry and burn. As for the filling, there are so many variations that you can have fun experimenting if you wish. I’ve given two optional additions.
9 Lasagna noodles
2 cups chopped leftover turkey
(1) 2 lb. 3 oz. can whole Italian tomatoes
1 medium onion chopped
3 cloves fresh garlic minced
½ cup olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground black pepper
Salt to taste
1 pint Ricotta cheese
1 lb. Mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
Cooking spray
OPTIONS
(1) 10 oz. box frozen chopped spinach – thawed and drained
(1) 4oz. can mushroom stems and pieces – drained
Spray a 9”x 13” ovenproof dish or baking pan with cooking spray. Heat oil in a skillet; add onion and garlic, and sauté for 3 min. Add tomatoes and seasonings and continue to cook until tomatoes are broken and sauce is slightly reduced, about 10 min. Remove from heat and spread a thin layer of sauce in the bottom of the prepared pan, then stir meat into the sauce. Meanwhile mix the ricotta and eggs and spinach, if using, in a bowl. Place 3 noodles over the sauce, pour 1/3 of the meat sauce over them, then dot with ½ the ricotta mix, and scatter half the mushrooms, if using, cover with a layer of the mozzarella and a sprinkle of Parmesan. Repeat this layer again. Top with noodles, sauce, mozzarella and Parmesan.Bake in a preheated 350 degree oven for 1 hour. (30 min if using cooked pasta) until browned and bubbling.
*To freeze, cover with foil. If frozen do not thaw. Bake at 350 degrees for 1hr. 15 min.

Leftover Turkey Stir-Fry: Serves 4-6- This is a meal that can be altered to serve the number of people by adjusting the ingredients, not simply multiplying them; perfect for a fast supper of leftovers.
1 ½ cups cooked turkey
10-14 oz. bag of frozen broccoli florets
10-14 oz. bag of frozen stir-fry vegetables
(1) 8 oz. can mushroom slices-drained
6 baby carrots in quarters OR 2 medium carrots in 2” Julianne
2 stalks celery sliced diagonally AND/OR 8 oz. can sliced water chestnuts-drained
1 tsp. garlic powder
1 tsp. ground ginger
1 Tbs. Soy sauce or to taste
2 Tbs. oil
1/3 cup Teriyaki Sauce OR chicken broth + 1 tsp. cornstarch
Heat oil in a non-stick skillet and dissolve ginger and garlic. Add carrot and celery and stir 3-4 min. until crisp tender, add frozen vegetables and cook, covered 5 min., add mushrooms, water chestnuts and soy sauce, stirring to combine. Finally add Teriyaki Sauce and meat and stir 2-3 min. to heat through. If not using sauce, dissolve cornstarch in broth and add to skillet, Stir until sauce thickens, about 3 min. Then add meat and heat through. Serve over rice—precooked works fine here.

Enchiladas: Serves 4— Freezes*
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup sliced, cooked turkey leftovers (can be made with fresh ground turkey)
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp. red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

*This can be made ahead and frozen, after the salsa is added, but before the cheese and cilantro. To reheat:- if frozen, bake in 350 degree oven 30 min uncover, add cheese and cilantro, recover and proceed as directed above. If thawed, just proceed as above.

Small pieces of turkey meat are easily transformed into other dishes such as soup and turkey Sloppy Joes. A simple soup combines broth, the freshly made turkey if you wish, leftover pan drippings, gravy, meat and vegetables which seem appropriate-and most are. Serve hot with bread and a salad. Small pieces of turkey can be warmed with a little BBQ sauce and served on a roll, adding optionally, onion, tomatoes and lettuce. These make great quick kid’s lunches, especially over Christmas vacation.

So enjoy the turkey on the holiday and long after.

Nov 14

Make Ahead, Portable Holiday Sides

When it comes to preparing for holidays, or events in general, nothing relieves stress like the realization that something is ready and waiting. The winter holidays are a perfect time to prove this, when everyone is so pressed for time. This is especially true of Thanksgiving, in light of the current trend to move it back to its communal roots.

The theory is to share the work, time and expense by having everyone contribute a dish to the meal. It’s a great notion but one that takes some special planning. Obviously, everyone can’t arrive hours before dinner and share the kitchen space to cook their dishes. The dishes have to be ones that need only rewarming, plating, or can be partially prepared ahead, easily transported and quickly finished on site. For example, anything au Gratin is a perfect fit because they usually need a second round in the oven to brown.

The concept of relying on this type of dish translates well to the single host of a holiday event. The relief of knowing things are prepared ahead and waiting to be served is invaluable. It relaxes the host and makes the occasion more enjoyable for everyone.

Here are 17 recipes that match these qualifications. If they don’t suit your pleasure as they are stated, they can serve as guides for the general recipe. For example cauliflower is listed in two similar variations showing how other toppings could substitute. The Cheesy Kale recipe would work with other hearty winter greens, even broccoli or rabe. The possibilities are endless to make your holidays easier and more fun.

RECIPES

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.
8 cups kale-heavy stems removed and chopped
2 leeks trimmed and thinly sliced
2 Tbs. butter+ ½ Tbs.
1 cup half and half
2 Tbs. flour
Salt and pepper
½ cup shredded sharp cheese
1/3 cup seasoned breadcrumbs-preferably wheat
Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Green Beans Genovese: Serves 6 – From Try Foods Intl. Inc.
2 lb. whole green beans
1 Tbs. oil
2 cloves minced garlic
3 mashed anchovy fillets
1/3 cup Italian parsley chopped
Freshly ground black pepper
Boil beans until crisp tender, about 7 min., run under cold water and drain. Saute garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Spiked Carrots: Serves 6
1 lb. baby carrots-cleaned
1 Tbs. butter
2 tsp. brandy, cognac, or bourbon
1 tsp. brown sugar
Boil carrots 7-9 min. until crisp tender. drain. Saute with rest of the ingredients over low heat, stirring gently for2 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.

Green Beans, Pecans and Blue Cheese: Serves 4 From Try Foods Intl. Inc
1 lb. green beans cut in 1 inch pieces
½ cup pecans
Salt
1 Tbs. oil divided
1 tsp. EACH Dijon mustard and cider vinegar
2 tsp. grated shallot
1 ½ oz. crumbled blue cheese
Boil beans until crisp tender, about 7 min., run under cold water and drain. Saute pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,
add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds: Serves 8
3 large heads of broccoli separated into flowerets
1 large Granny Smith apple-cored and diced
1 Tbs. lime juice
5 oz. slivered, toasted almonds
1 cup dried cranberries
3 Tbs. Balsamic Vinaigrette-commercial is fine
Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.

Mashed Rutabaga: Serves 4
1 large rutabaga peeled and cubed
1 medium potato peeled and cubed
2 Tbs. butter
¼ cup or less- whole milk
Salt and pepper
1 tsp. chopped chives for garnish
Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished. Can be transported in pastic, gently reheated in the microwave and dished at serving time,optionally garnished with parsley.

Corn Pudding: Serves 6
(2) 14 oz. cans creamed corn-yellow is prettier
(1) 14 oz. can whole corn
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Cinnamon for garnish
Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

Spinach Pie: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8
1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed
1 ½ Tbs. oil
1 Tbs.balsamic vinegar
1tsp.dried rosemary
¼ cup cooked crumbled bacon
1/3 cup chopped, toasted walnuts
Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.

Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower divided into flowerets
½ tsp. garlic powder-option 1
1Tbs.oil-option 1
2 Tbs. grated Parmesan-options-1&2*
¼ cup melted butter- option 2
½ cup plain breadcrumbs
Salt and pepper
Paprika and dried parsley for garnish
*Cheese can be added to either of the optional methods of cooking the cauliflower.
Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.
Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top, add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Halved Acorn Squash: 4 servings for each topping recipe A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings
Halved acorn squash is a favorite with my family, but I have always cooked it in the oven, and found that left-overs looked wilted and dried in reheating; not something to make ahead for a feast. This recipe is so quick that it might open the dish to consideration for a big Thanksgiving dinner. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.

To Cook Squash
Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve
Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.
NOTE: The cooking methods are interchangeable once the topping is added.

Apple, Maple, Nut Topping
1 cup applesauce
1Tbs. maple syrup
¼ cup chopped toasted walnuts
½ tsp. cinnamon
Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once.

Maple Chipolte Glaze
1/3 cup minced chipotles in adobo sauce
¼ cup finely chopped onion
1 Tbs. butter
3 Tbs. maple syrup
1/8 tsp. curry powder
Salt to taste
Saute onion in butter until tender; about 2 min. Add the other ingredients and cook, stirring about 1 min. more until blended. Follow directions above.

Nov 7

7 DESSERTS FOR THANKSGIVING THAT AREN’T PUMPKIN

Turkey and winter squash are native to North America, so it’s logical the traditional American Thanksgiving Dinner should feature roast turkey and squash dishes, especially pumpkin pie. In fact, Pumpkin Pie Spice Mix has become so popular that it’s now considered the signature flavor of fall. For those who like the taste but not the pie, I wrote a post on Oct.31, 2019, listing other pumpkin or squash desserts which offer delicious alternatives.

Then there are people, and I’m one of them, who would prefer a different type dessert. Fortunately there’s lots of autumn produce with tempting recipes, nuts, apples, pears, cranberries, grapes and/or raisins. After all, Thanksgiving is officially a ‘feast’, and that implies options, so why not include dessert choices? I’m listing several recipes which ‘fill the bill’. They also fit the requirements I’ve been following in this series of postings. They can be made ahead, are easily transported, need little attention on site, and a few will appeal to those seeking something ‘lite’ after a big meal.

Offering a dessert selection on Thanksgiving isn’t a new idea. Since colonial times, mince pie was a Thanksgiving alternate to pumpkin, but, aside from being an acquired taste, mincemeat has some 20 ingredients and is so labor and time intensive that by the 1920s it was mainly commercially produced and by the 1940s offered in condensed blocks in expensive specialty stores. It disappeared from menus because like many antique foods, it doesn’t fit in a healthy diet, requiring goodly amounts of sugar and suet. I offer a 21^st century recipe that imitates the taste. The Apple, Raisin, Walnut Pie can be made days in advance, assembled and baked on the day.

The French Apple Pie recipe is one of mine. It’s more a compote than regular apple pie and lighter without a thickened filling or upper crust. The Pecan Pie is the first recipe I ever developed and the one that started me down this road. I lived in a section of the U.S. where it was never served, and I decided, if I had to make the pie, I would not settle for one with an overly sweet gelatin-like filling and a few nuts on top. I wanted one with pecans in it, on it and a custard-like filling. I got what I wanted, if you agree, let me know.

I’m saving the cranberry recipe for December. The color is better suited for those holidays, and the fruit is part of the Thanksgiving meal so who needs repetition? Without frosting, the cakes are less sweet than regular layer cakes. The apple one makes a great snack or even a breakfast. The rest of the dessert recipes below are for those who crave something lighter, less filling, to end the meal.

So Happy Thanksgiving! Enjoy your dinner and we’ll deal with the leftovers after.

PIES: All serve 8-10, baked in a 9 inch pan. Packaged pie crust dough is fine or—

My Crust Recipe for single crust pie
1 cup flour
1/3 cup shortening- Crisco
3 Tbs. + if needed ICE water
In a deep bowl, cut shortening into flour with 2 knives until pea sized crumbs form. Add the water a Tbs. at a time mixing until dough holds together. Form into a ball cover and chill 30 min. Roll on a floured surface until slightly larger than the pan. Line the pan with the dough, cutting off or tucking excess under and crimping edges. Crust can be frozen, chilled or baked ahead according to pie directions.

French Apple Pie
3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garn garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best done serving day, but can be done the day before. Store at room temperature.

Apple, Raisin, Walnut Pie
1 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze. Line pie pan. Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well.

My Pecan Pie
¼ cup butter
2/3 cup brown sugar
3 eggs well beaten
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1 tsp. vanilla
Dash salt
1 cup pecan halves-divided 1/3 cup reserved
Crust for pie shell
Chop 2/3 cup pecan halves. Cream together the butter, brown sugar and salt, add the syrup, incorporate well, then fold in the eggs and chopped nuts blending evenly. Pour into the pie shell and use the reserved nuts to decorate the top. Bake in a 450 deg. oven 10 min. and reduce heat to 350 deg. for 30-35 min. more until a knife inserted comes out clean. Cool. Pie will puff then fall slightly. Serve on day of baking or store covered overnight.

CAKES: Both serve 8

Pear Ginger Cake: Use a 10 X 2 inch round cake pan. Serves 8 well
6 pear halves preferably fresh from 3 Anjou pears. (1) 16 to17oz can of pear halves can beused, see below **2 Tbs. butter
½ cup brown sugar
¼ cup maple syrup – -pancake can be used
½ cup chopped pecans Or 6 tablespoons craisins or raisins
1 box gingerbread mix
If using canned pears, skip this paragraph. Peel, halve and core the pears. Place cut side up in a microwave safe dish, with enough water to cover half way up the sides and ¼ cup sugar. Cook on high, @ 3 to 4 min., epending on the oven wattage, or until just fork tender. Allow to cool in the liquid. Preheat the oven as per cake box directions, and grease the pan well. Melt the butter, mix in the sugar and syrup, blending well, and pour into the bottom of the cake pan. Drain the pears, reserving the juice, and arrange them, cut side down, attractively in the bottom of the pan on top of the sugar mixture. Sprinkle the nuts, or craisins, in the spaces between the pears. Mix the cake according to directions, substituting the pear juice for equal amount of required liquid. Pour the batter on top of the pears. Bake according to directions, plus five minutes, or until a toothpick inserted into the center comes out clean. Leave the cake to cool in the pan for at least 20 min. allowing the bottom to set. Invert pan on a plate to remove the cake. *Fitting the pan bottom with a round of greased parchment paper helps the cake to flip out easily. Once it’s plated, simply peel off the paper ** Fresh pears are better for this cake, because, once cooked, pears are very fragile. Canned ones, having been boiled until soft, are harder to handle, and might not support the weight of the batter as well as fresh.

Dutch Apple Cake: Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter. First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve inverted onto a plate or from pan. Optionally pass whipped cream. Can be made 1 day ahead, store at room temperature.

FRUIT

Wine Poached Pears: Serves 8
8 Bosc pears—peeled but stems left on
2 cups cranberry juice
1 cup lighter red wine such as red zinfandel or Pisano
1cup water
¼ cup sugar
1cinnnamon stick
Put everything but pears in a large pot and heat to dissolve sugar, bring to a simmer and add pears. Cover and continue simmering, turning occasionally until pears are tender 15-20 min. Cool in syrup still turning to keep color even. Can be made a couple of days ahead, but chill fruit separate from syrup to keep color even. Gently re-heat syrup and serve around pears.

Grapes in Sweet Sour Cream: Serves 4
2 lb. seedless grapes –red makes a better presentation
1 cup sour cream
¼ cup sugar- or to taste
¼ tsp. cinnamon
Remove grapes from stems, wash and dry well. Stir the cream, sugar and cinnamon together and taste to adjust seasonings. Gently stir in the grapes and chill well. Serve in compotes. Can be transported separately and mixed before serving. Cream can be mixed a day or two in advance.