YumSugar

Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Happy Hour: Cranberry Margarita

partysugar — Fri, 13 Nov 2009 16:00:46 -0800

While I'm a fan of the classic margarita, during November, I like to enjoy its Thanksgiving-themed cousin, the cranberry margarita. It's surprising how much the addition of cranberry juice changes the flavor of the tequila, orange liqueur, and lime juice cocktail. It's festive and familiar, but potent with a rich autumnal hue. Instead of craving tortilla chips and guacamole, I found myself wanting something elegant and savory. Thus, I paired the cran marg with a warm crab dip. Shake and serve straight up, or pour over ice, like I did. To check out the recipe, which is perfect for a party, read more.

Cranberry Margarita
From Bobby Flay

Ingredients

2 cups tequila
1 1/3 cups cranberry juice
1 cup orange-flavored liqueur (triple sec of Cointreau)
2/3 cup fresh-squeezed lime juice

Directions

Combine the tequila, cranberry juice, orange liqueur, and lime juice in a large pitcher. Shake over ice.
Strain into margarita glasses or low cocktail flutes. Alternately, strain into low tumblers filled with ice.

Serves 10.

Print recipe with images | without images

Do you have an amazing Thanksgiving recipe? Please participate in our Thanksgiving recipe challenge. All you have to do is upload your recipe, an image, and a brief description to the Kitchen Goddess group. If you're lucky, we might just feature your recipe here on YumSugar!

Come Party With Me: Bold Flavorful Thanksgiving - Menu

partysugar — Tue, 10 Nov 2009 07:50:48 -0800

Are you sick of the same old, boring Thanksgiving recipes? Then this year, why not shake things up and serve a menu that is bold, flavorful, and eye-catching? Start with fried polenta bites with spicy chorizo. The focal point is a vibrantly colored turkey coated in adobo and red-chile gravy. On the side: cornbread stuffing, chile scalloped sweet potatoes, cranberry citrus compote, and olive oil mashed potatoes with manchego cheese.

While the traditional elements are there, each of these recipes has a slight twist making them oh-so-modern. Use all to host a memorable meal or incorporate one or two into your menu. The recipes, after the jump.

Come Party With Me: Potluck Thanksgiving - Menu

partysugar — Tue, 03 Nov 2009 07:50:39 -0800

Cooking an entire Thanksgiving meal is quite a hefty task. Not only does it require culinary expertise, but it also involves lots of planning. To help shoulder part of the burden and cut the budget, many people like to throw or attend a potluck Thanksgiving.

Usually the person hosting is in charge of the turkey. They should also assign side dishes - that way you won't end up with seven sweet potato casseroles and no cranberry sauce - and coordinate a cooking schedule.

If you're a guest at a potluck on Thanksgiving, be sure to ask the hostess what you should bring.

Select a side dish that can be made almost entirely in advance and put it together the morning of the big day. Communicate with the hostess and explain that your dish needs a certain amount of time in the oven or microwave. To see my recipe suggestions - like herb-roasted turkey, fennel and potato puree, sausage and apple stuffing, and cranberry ginger relish - for hosting and attending a potluck Thanksgiving, read more.

Herb-Roasted Turkey With Maple Gravy
From Food & Wine

Ingredients

One 18-pound turkey
1 head of garlic, halved horizontally
1 medium onion, quartered
20 sage sprigs
20 thyme sprigs
20 parsley sprigs
Salt and freshly ground pepper
3 cups turkey stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons maple syrup

Directions

Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 cup of the turkey stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.

Serves 10.

Notes: Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. The USDA specifies that cooking poultry to 180° will kill all bacteria that can cause illness. Remove the turkey from the oven when its temperature is 10 degrees lower than desired; the temperature will rise by 5 to 10 degrees as the bird rests.

You’ll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock.

Print recipe with images | without images

Yukon Gold and Fennel Puree With Rosemary Butter
From Bon Appétit

Ingredients

3 large fresh fennel bulbs (about 2 1/4 pounds total), trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces
1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups)
3 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt, divided
3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces
1/2 cup (1 stick) butter
1 1/2 tablespoons chopped fresh rosemary
1/2 cup crème fraîche

Directions

Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper.
Combine fennel, onion, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth.
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.
Melt butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat.
Stir butter mixture into fennel-potato puree. Mix in crème fraîche. Season to taste with more pepper and salt, if desired. Can be made 6 hours ahead. Transfer puree to large microwave-safe bowl. Cover with plastic wrap. Chill. Before serving, microwave on high until heated through, about 4 minutes.

Serves 8-10.

Print recipe with images | without images

Sausage, Dried Cranberry, and Apple Stuffing
From The Hearty Boys

Ingredients

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Directions

Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl.
Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes.
Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Serves 8-10.

Print recipe with images | without images

Cranberry-Ginger Relish
From Martha Stewart

Ingredients

1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red-wine vinegar

Directions

In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).

Serves 8.

Print recipe with images | without images

Homemade Cranberry Sauce Is Simply Delicious

partysugar — Thu, 20 Nov 2008 10:15:58 -0800

While some people swear by canned cranberry, in my opinion, nothing beats a homemade variation. Making cranberry is incredibly easy. All you have to do is combine the components in a pot and simmer for 20 minutes. From jelly to gelatin, there are many ingredients that can be mixed with the cranberries. In this recipe, plump dried cherries add a sweet tartness to the sauce, while fresh orange juice provides a nice acidity. When I was cooking it, I considered pureeing it in the food processor to make it smooth, but in the end, I decided the chunks of cranberry were necessary for a rich texture. To look at how I made it, read more.

Cranberry Sauce with Dried Cherries
From Martha Stewart

Ingredients

3 1/2 cups cranberries (one 12-ounce bag)
3/4 cup dried cherries
1/2 cup finely chopped shallots
2 tablespoons red-wine vinegar
zest and juice of 1 orange (about 1/2 cup)
2 teaspoons grated ginger, peeled
3/4 cup packed light-brown sugar

Directions

Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop.
Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

Makes 3 cups.

Print recipe with images | without images

View 7 Photos ›

6 Magnificent Thanksgiving Menus

partysugar — Thu, 20 Nov 2008 05:30:50 -0800

Turkey day is only one short week away, so if you still don't have your menu planned, I suggest you do it now! Here, I've created six fabulous Thanksgiving menus. From the foodie to the novice to the vegetarian, there's something for everyone. Select a complete menu or pick and choose dishes from each one to create your own delicious meal.

View Slideshow ›

Come Party With Me: Fast Thanksgiving - Menu

partysugar — Tue, 18 Nov 2008 09:00:56 -0800

Many people think that serving your family a classic, delicious Thanksgiving requires days of work in the kitchen. However, with a little culinary savviness, one can make a complete meal in a couple of hours. Pick up store-bought snacks to tide over your crowd until turkey time. Put together a simple cheese plate with olives, nuts, figs, and charcuterie.

Cut cook time in half by serving a roasted turkey breast instead of a whole turkey. Keep the stuffing simple and the flavoring ingredients to a minimum. A gravy that doesn't require turkey drippings is another time saver. Combine the sweet potato side with the traditional mashed potatoes. Make a quick cranberry sauce with sugar, cranberries, and water. Serve one vegetable side in the form of a crunchy broccoli-cauliflower gratin. To look at these fast and easy recipes, read more.

Roasted Turkey Breast With Corn Bread-Sage Stuffing and Brandy Gravy
From Epicurious

Ingredients

For stuffing:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces*
2 large eggs, beaten
For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone**
1 1/2 tablespoons olive oil
For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy***
1 tablespoon unsalted butter
1/2 cup heavy cream

Directions

Make stuffing: preheat oven to 425°F and grease 9-by 13-inch roasting pan.
In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
Make turkey: rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
Make gravy while turkey is roasting: In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth.
Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

Serves 4.

*If your corn bread isn't stale, spread out slices on a baking pan in a 200°F oven until they feel dry and crumbly. (Depending upon how moist the loaf is, this can take anywhere from 20 minutes to an hour.) Then crumble up the slices. Any leftover stale bread - rolls, focaccia, even bagels - can be substituted for the corn bread.
**It's easiest and fastest to ask your butcher to split the turkey breast in half for you. But this can also be done at home: Use a heavy, sharp knife and don't be afraid to whack the breast at the wishbone several times until it comes apart. Slicing the skin down along the breastbone before you start cutting is also helpful.
***In the gravy, bourbon, whiskey, wine, port, or vermouth can be used instead of brandy.

Print recipe with images | without images

Golden Potato Mash
From Every Day With Rachael Ray

Ingredients

2 pounds small yellow-fleshed potatoes, such as yukon gold
Salt
1 large sweet potato (about 1 pound), peeled
2/3 cup heavy cream
Pepper

Directions

Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt. Bring to a boil over high heat.
Meanwhile, halve the sweet potato lengthwise and then slice crosswise into 1/2-inch-thick pieces. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper.

Serves 8.

Print recipe with images | without images

Cranberry Sauce
From Everyday Food

Ingredients

1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water

Directions

In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil.
Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

Makes about 3 cups.

Make ahead: To store, refrigerate in an airtight container, up to 1 week.

Print recipe with images | without images

Broccoli and Cauliflower Gratin With Cheddar Cheese
From Food and Wine

Ingredients

4 cups broccoli florets (from 2 small heads)
4 cups cauliflower florets (from 1 small head)
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1/8 teaspoon crushed red pepper
1/2 pound sharp Cheddar cheese, coarsely shredded (2 cups)
1/4 cup pitted oil-cured green or black olives, coarsely chopped
1 cup coarse plain dry bread crumbs
Salt and freshly ground pepper

Directions

Preheat the oven to 400°. Butter a 2-inch-deep 2-quart baking dish.
Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly.
In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the garlic and crushed red pepper and cook just until fragrant.
Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese and the olives with the vegetables. Transfer to the baking dish and sprinkle with the remaining cheese.
In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese. Bake in the upper third of the oven for about 12 minutes, or until the cheese is bubbling and the crumbs are golden. Serve hot.

Serves 4-6.

Print recipe with images | without images

Thanksgiving Tip: Stock Up Early

YumSugar — Mon, 17 Nov 2008 15:00:46 -0800

If you're hosting Thanksgiving at your house, then hopefully you've started planning your menu. Once you've decided on the menu lineup, don't wait to stock up on seasonal essentials. Three days before, shop for herbs, spices, seasonings, and other specialty Thanksgiving ingredients, as they'll be the first to go out of stock at the store. These include items such as:

Fresh cranberries
Herbs such as rosemary, thyme, and sage

To see other items I suggest stockpiling, read more.

Canned pumpkin and cranberry
Mixes for stuffing, cornbread, and mashed potatoes
Spices such as pumpkin pie spice, allspice, and cumin

One Thanksgiving, I waited until the last minute to obtain ingredients, and I visited three supermarkets before locating fresh thyme! Taking inventory on these items early guarantees that you'll have one less thing to worry about amidst the chaos of preparing the meal. What ingredients do you plan to shop for ahead of time?

Source

Canned Cranberry: Love It or Hate It?

partysugar — Sat, 21 Nov 2009 04:00:41 -0800

When I was growing up, canned cranberry jelly was a part of our menu every Thanksgiving. With it's rich color, cylindrical shape, and smooth coolness, it was one of my favorite parts of the meal. I have since learned to love a more sophisticated homemade fresh cranberry sauce, but the canned cranberry holds a special place in my heart. It's ideal for making leftover sandwiches. How do you feel about it?

Source: Flickr User busbeytheelder

Don't Forget the Sides: Caramelized Onion Cranberry Sauce

YumSugar — Mon, 09 Nov 2009 16:40:14 -0800

When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.

The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich. If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.