Mountain Views News Saturday, November 20, 2010
9 Happy Thanksgiving Mountain Views News Saturday, November 20, 2010 My Big Sister’s Best Macaroni & Cheese Ingredients: 1 1/2 cups uncooked elbow macaroni 2 tablespoons butter 2 tablespoons all-purpose flour 11/4 cup half-and-half 1/4 teaspoon paprika 1/2 teaspoon pepper 2 cups Sharp Cheddar Cheese (grated) 1 cup 4 Year Old White Cheddar Cheese( grated) 1/4 cup Unseasoned Bread Crumbs salt Directions: Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the mixed cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and bread crumbs and dot with additional butter. Bake 25 to 30 minutes. (Grace Sanders of Buford, Georgia, is the sister of MVNews publisher Susan Henderson.) Good Eats Roast Turkey Recipe courtesy Alton Brown Prep Time: 15 min Inactive Prep Time: 7 hr 0 min Cook Time: 2 hr 30 min Level: Easy Serves: 10 to 12 servings Ingredients 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Directions 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. From the Pen & Kitchen of Deanne Davis - Sierra Madre: Thanksgiving Day Breakfast The festive bird is stuffed and in the stove, the potatoes are boiling for mashed potatoes, you’ve said the gravy prayer (please, Gravy Deity, let it be smooth this year). And people are saying, “we’re hungry!” This is not a problem, put down that ladle and in just minutes, you can hand everybody an Eggnog-Brandy Muffin! If you’re truly feeling like Wonder Woman, whack up some bacon and an onion into small chunks, sauté them together, throw in some eggs, scramble it altogether, and serve the Thanksgiving breakfast they’ll remember with delight all year long. Eggnog-Brandy Muffins 2 cups flour 2/3 cup granulated sugar 1 TB. Baking powder ••• tsp. Salt 3/4 cup prepared eggnog ••• cup brandy 5 TB butter, (unsalted if you’ve got it...use a little less salt if you don’t) melted 1 egg, beaten ••• tsp. Grated nutmeg plus a little more for sprinkling on top Preheat oven to 400 degrees. Grease 12 muffin pan. In a large bowl mix flour, sugar, baking powder and salt. Add eggnog, brandy, butter, beaten egg and ••• tsp nutmeg. Stir only till mixed. DO NOT OVERBEAT or muffins will be rubbery and tough. Spoon batter into greased muffin cups and sprinkle tops of muffins with nutmeg. Bake about 20 minutes or until tester inserted into center of muffin comes out clean. Remove from tin, butter and enjoy. They freeze nicely and are probably about 200 calories per muffin. Happy Thanksgiving! May your turkey be tender, succulent and juicy, and may somebody who really knows how.. offer to carve it. Peggy Briggs’ - Pasadena, CA Green Bean Casserole Ingredients 2 9-ounce packages frozen French-style green beans 1/3 cup chopped onion 2 teaspoons margarine 3 tablespoons fine dry bread crumbs 1 10-3/4-ounce can lower-sodium condensed cream of mushroom soup 1/4 cup plain fat-free yogurt 2 tablespoons diced pimento 1/8 teaspoon pepper Directions: Cook the green beans according to the package directions, except omit salt. Drain well. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings. Paul Nieby’s CORN BREAD DRESSING Ingredients: 2 - 6 oz. bags Mrs. Cubbison’s Seasoned Cornbread Stuffing Mix 1 cup chopped, raw white onions 1 cup chopped raw celery 10 dried apricots cut into pieces 4 oz. Walnuts (they can be bought in a bag of about that size 6-8 oz. Sausage, sauteed brown, defatted & crumbled. (Jimmy Dean brand sage flavored is good 2 cups heated Chicken Broth 4 tbsp. butter melted in with 1 cup of the chicken broth Directions: Toss the vegetables and stuffing mix in a bowl. Add 1 cup of the heated broth with the melted butter and toss again. Load lightly in a greased covered casserole and bake for 45 minutes in a 350 degree oven. Half way through, pour the additional cup of chicken broth over the dressing. This recipe is modified from the one that appears on the Cubbison pack by the addition of the sausage, apricot, and walnuts. The additional broth added half-way through the baking, makes the dressing moist enough but still light and discreet. Also from Paul Nieby: CREAMED PEARL ONIONS Ingredients: Onions, small pearl as needed Milk, butter,flour, Worchestshire Sauce, Cayenne , Salt & Pepper Directions: Trim the bottoms of the onions but otherwise leave them unpeeled. Drop into boiling water for 3-5 minutes. Drain and peel when cool. Reserve the onion water. Make a medium white sauce (2/2/1) using half milkd and half onion water. You may make a Mornay Sauce by adding shredded cheddar if desired. Flavor with Worchestshire, Cayenne and salt and pepper. The sauce should be fairly thick as the cooking onions will add liquor. Pour the sauce over the onions in a casserole and bake covered in a medium oven for 30-40 minutes. Dixie Countant’s - SIerra Madre, CA Easy Anti-marshmallow Yams For those of us who don't like marshmallow on our yams, here's the family recipe for Candied Yams. Ingredients: Yams or sweet potatoes Butter Light Brown Sugar Directions: Buy as many yams as you need depending on how many people are coming to dinner. I plan two medallions per person if I'm doing a full-blown dinner with all the trimmings. Wash and slice yams (or sweet potatoes) into one- inch medallions. Steam medallions until barely done. (Not too soft) Skin the medallions by gently cutting the skin and lifting - it will almost fall off. Arrange medallions in baking dish. (They can touch, but don't stack them) Put a small pat (aprox 1/4 tsp of butter on top of each medallion. Sprinkle light brown sugar over medallions. Cover and bake in 350 oven for 1/2 to 1 hour. MUSHROOM TOAST APPETIZER Ingredients: 1 stick unsalted butter 2 pounds white button mushrooms, stem ends trimmed (not cut off) and halved if very large 2 celery stalks, cut into 1 inch pieces 2 large shallots, minced 3/4 teaspoon salt 1/2 teaspoon black pepper 1/3 cup medium dry sherry 1/2 cup seasoned breadcrumbs 1/3 cup finely chopped parsley 1/4 cup finely grated Parmegiano-Reggiano cheese 10 slices firm white sandwich bread Directions: Melt butter over medium heat in a large skillet. While butter melts, pulse mushrooms in a food processor until very finely chopped, transferring into skillet with butter. Pulse celery in food processor until very finely chopped and add to skillet, then add shallots, salt and pepper. Cook over medium-high heat, stirring occasionally, until mushrooms are browned and dry, 20 to 25 minutes. Add sherry and cook until evaporated, 1 to 2 minutes. Transfer mixture to a bowl and cool to warm. Once mixture is cooled, stir in breadcrumbs, parsley, and cheese. Season to taste with salt and black pepper. Trim crusts from bread. Arrange slices on a large baking sheet. Lightly toast bread under broiler, 3 to 4 inches from heat, turning once, 45 seconds to 1 minute per side. Remove from oven. Spread 1/4 cup mushroom mixture evenly over each toast. Return to broiler until just a shade darker and warmed through, 1 1/2 to 2 minutes. Cut into quarters. Make ahead: Mushroom mixture can be made 1 day ahead and kept chilled, covered. Patricia Carpenter’s - Torrance, CA Cranberry Pecan Crumb Relish Ingredients: 1 1/2 pounds fresh cranberries 2 tablespoons light brown sugar 1 orange zested and juiced 1 cup crushed amaretto cookies 1/3 cup toasted pecan halves Directions: Place all ingredients into a food processor and pulse several times until ingredients are incorporated. The texture of the relish should remain chunky. Allow to sit for 30 minutes at room temperature so flavors can blend Mary’s Confetti Stuffed Mushrooms Thanksgiving Potluck Vegan-style Mushrooms 1-1/2 Mushrooms, preferably Brown or Cremini: Separate into caps & stems. 1/3 cup Celery, 1/8” dice 1/3 cup Carrots, 1/8” dice 1/3 cup Baby Bell Peppers - Yellow, Orange, Red - 1/8” 1-1/2 Tbsp Extra Virgin Olive Oil 3/4 cup Vegetable Broth, divided 1/4 cup Apricot, Peach, Orange or Blackberry Brandy 3/4 tsp Lindberg Porterhouse & Roast Seasoning (from Taylor’s) 1 cup Parsley, Finely Chopped 2 Tbsp Lemon juice (fresh) 1 cup Bread Crumbs - slightly dry 1/4 cup Pecorino-Romano Crumbled Cheese Clean Mushrooms. Remove Stems, set caps in lightly greased baking pan with holes up. Dice mushroom stems into 1/8” bits.. You should have 2 cups diced mushroom stems. If not enough, add more mushrooms (if you have them) to make 2 cups. Put olive oil & ••• cup broth in sauté pan, turn heat to medium. Add Seasoning. Add celery and carrots. Layer with diced mushrooms, then diced peppers. Cover and cook slowly about 5 minutes, stirring once to ensure mushrooms and peppers get mixed with broth. Add Parsley. Simmer another 5 minutes. Taste and add more seasoning if needed. Remember - adding breadcrumbs will soften flavor intensity. Drain broth from sauté pan into cup. Add remaining broth with brandy and lemon juice to mushrooms, and return to heat until broth boils. Drain this liquid also into the cup. Reserve. Add breadcrumbs and grated cheese to drained mushrooms. Mix well. If very dry, add 1 - 2 tablespoons of reserved broth. Stuff mushroom caps. Place neatly in greased table-ready stove top / baking dish. Carefully spoon some of the reserved broth into the dish; Simmer gently for 5 minutes ... Add more mushrooms as the others shrink. Simmer another 5 minutes & repeat. When adding the last mushrooms, drizzle any remaining broth lightly over all the mushrooms’ stuffing for the final cooking. Remove from heat and let cool. Serve room temperature. Or chill, and reheat just before serving. More fun to stuff the mushrooms with someone else - for sociability - after all, thanksgiving and social are what it’s all about.