Friday, November 27, 2009
Everyone makes too much food for Thanksgiving dinner--and it's not always by accident. Truth is, we love leftovers! Tired from the cooking and entertaining, we love having food already cooked and waiting for us in the fridge.
But if you're not content with simply rewarming a plate of yesterday's food, here are a couple of recipes to make your leftovers more exciting. Just because you ate good yesterday doesn't meant you're not entitled to a little post-Thanksgiving feasting!
3 Cup cooked turkey, shredded
2 Cup Sour cream
2 Cup Shredded Cheddar Cheese
1 Tsp Salt
12 (10-inch) tortillas, corn or flour
1/3 Cup corn oil
2 Cans (4-ounce each) Chopped Mild Green Chile Peppers
1 Clove Garlic, minced.
2 Tbsp Olive Oil
2 Cup Chopped Onion
1 Tsp Salt
1/2 Tsp Oregano
1/2 Cup Water
1.5 Lbs Stewed Tomatoes
Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.
Prepare sauce. Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.
Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving.
--KENTUCKY HOT-BROWN SANDWICH--
Partake in our recipe for turkey enchiladas and a "hot brown" sandwich,
which was originally created by Chef Fred K. Schmidt in Louisville,
Kentucky. Having pleased large crowds since the 1920s with this
creation, we suggest you give his egg and turkey creation a try!
3 Oz Turkey breast, roasted, sliced
1 Slice Toasted White Bread
2 Slices Tomato
2 Slices Bacon, cooked and drained
2 Oz Butter
3 Oz Flour
3/4 Cup Cream
1/4 Cup Milk
1/2 Cup Swiss cheese, grated
Some Salt and Pepper To Taste
Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.
Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400° for 10 minutes. Garnish with bacon.
Tuesday, November 24, 2009
Yes, yes, everyone loves the turkey. But once all the meat and stuffing and yeast rolls have been devoured, how do you wow your guests with dessert?
My answer: do something unexpected. Thanksgiving dinner is full of strong flavors and heavy dishes, so when it comes to dessert, lighten up! Below is one of my favorite Thanksgiving desserts, Miniature Strawberry Shortcakes. I guarantee you, if you serve this, you'll get plenty of oohs and aahs. Way better than the brown flatness of pie!
If you're cooking the entire meal, you'll find this little recipe a simple addition to a long day. And if you're only in charge of bringing a couple of items, make this one of them.
3 cups flour
1/2 cup sugar (plus extra for dusting)
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons butter — cut in pieces
1 cup heavy cream (plus extra for brushing)
2 pints strawberries
For whipped cream
1 quart heavy cream
1 cup confectioner’s sugar
1 teaspoon vanilla
For raspberry sauce
1 pint raspberries
1 cup sugar
1 cup water
Prepare the biscuits by mixing the dry ingredients, place them in a kitchen aide mixing bowl with the paddle attachment. On a low speed add the butter and mix till it resembles a course meal then add the cream and mix just until the dough forms.
Remove from the bowl and place on a floured surface. Gently push the dough together and dust with flour, roll the dough to a thickness of about 3/4 of and inch to an inch. Using a cookie cutter (2 inch diameter) cut circles out and place on a parchment lined cookie tray. Take some heavy cream and brush each biscuit, then dust with extra sugar.
Bake at 350 degrees for 15 to 22 minutes till golden brown.
While the biscuits are cooking whip the cream, vanilla and confectioners sugar. Whip to firm peaks and refrigerate.
For the raspberry sauce heat the water and sugar till it boils, shut it off, place the raspberries in a food processor or blender and while the machine is running pour the sugar water in until the berries resemble a thick sauce. Run the sauce though a strainer and then refrigerate.
For the strawberries, wash them and quarter them.
To assemble the shortcakes:
With the biscuits cool, cut them in half long ways and then on the bottoms put a little raspberry sauce then whipped cream and then strawberries. place the biscuit top. on a plate or serving platter drizzle a little raspberry sauce and then place the shortcakes and serve.
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NOTES : We served these in Asian spoons as seen in the photo, for this unique approach just cut the biscuits smaller, for that style you get 50 portions. Enjoy!
Sunday, November 15, 2009
Yes, yes, the food is the most important part of Thanksgiving--or so we've been told... The classic tastes of turkey and stuffing, the tart purple of cranberry, the orange sweetness of yams, and the crunch and sugar of pecan pie. There's a reason we love this holiday!
But food always tastes better--and guests have a better time--when you pay as much attention to the scene as you do to the stove. Consider setting a beautiful table as important as the temperature of the turkey. Shaping the décor creatively will showcase your food and make the entire dinner seem more special. A few small additions can ensure your Thanksgiving isn't just another dinner, but a lovely and unforgettable event.
It doesn't take much. After all, we have enough to do! And it doesn't have to cost a great deal. Here are some easy tips to add a touch of surprise to your Thanksgiving table.
* Set up your dining room table the weekend before. That way you can take your time creating a beautiful table.
* We've all experienced the Thanksgiving table that was so crowded with bowl and serving trays that we could barely see our plates--those are the meals when you feel like you spend more time passing foodthan eating it. So if you are having a large group over, consider setting up your table formally (as if it were a sitdown) but instead of having the food at the table, set up a buffet in the kitchen. This way everyone can make a plate and still have room to sit down together at one table.
*Whether you have a buffet or a table full of goodies, use fresh flowers to make your table come alive. Choose flowers that contrast in color to your food. Push the stems under the edge of the trays or plates. Although you may feel like this is simply adding more items to your already crowded buffet or table, it actually has the opposite effect: it unifies the scene, while separating the dishes with beautiful blooms.
*If you're into placecards, try something different: maple leaves, miniature pumpkins, or small gourds, each containing a guest's name.
Remember, the food's important, but guest's most often walk away from a meal and remember the visuals just as much as the tastes. As Thanksgiving approaches, consider what you might do to create a memorable scene that will make guests feel welcome, and make you look like a pro.
Although it's supposed to be one of the happiest times of the year, let's face it: Thanksgiving can be a very stressful holiday! Whether you spend it with family or friends, whether you're in charge of one dish or an entire menu, and whether your party includes one special someone or two dozen someones, there's always a bit of uncertainty and anxiety that accompanies the preparation of the meal and the setting of the scene. It's been this way from the first Thanksgiving--which was most certainly not a time of great ease and relaxation for anyone!--and every year thousands of cooks and hosts feel a similar mixture of anticipation and dread.
But with a few of the right tips, you can move from "Whoa..." to "Wow!" and make Thanksgiving a time of delights and surprises instead of stress and obligations. I'm here to help: You can do Thanksgiving effectively, efficiently, and with an elegance that will make you proud and make your guests gasp in admiration. In the days leading up to this very American holiday, I'll be offering some helpful advice. From decorating the table to cooking the turkey to crafting a unique cocktail, let me help you not only survive the holiday, but enjoy it fully by surprising your guests and yourself with what a little creativity can do!
Let the countdown begin!