"Exquisite Wonder" -The Netherlands 

 

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International Recipe Exchange

 

We are featuring American Thanksgiving recipes this month

 

 

 

 

 

 

Smoked Turkey

 

 

11⁄4 cups sugar
11⁄4 cups kosher salt (use only half this amount if you are on a salt-reduced diet)
1 gallon water
1 teaspoon cracked black pepper
2 tablespoons granulated garlic
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons red chili powder
1 bunch fresh thyme, chopped
1 bunch fresh sage, chopped
1 bunch fresh oregano, chopped
1 turkey, 12-14 pounds, gizards removed, washed with cold water and patted dry
Wood chips for smoking, mesquite or any fruitwood


1. Mix all ingredients, except turkey and wood chips, in a large bowl. Stir to combine. Add turkey.

2. Cover and refrigerate overnight (or at least 8 hours) in the refrigerator, turning turkey a couple of times to ensure all areas have been submerged. Remove bird from marinade and allow to drain for 30 minutes.

3. Prepare smoker on the lowest temperature possible. If you are using a gas barbecue: Turn it on low and place wet wood chips in the bottom. When the smoke starts, turn the barbecue off or on very low. Place turkey on grill and cover for 30 minutes. You may have to turn the barbecue on a couple of times during the process to create more smoke. If you are using a kettle-style barbecue that isnít equipped with gas: Donít get it very hot; only use 2 cups of charcoal. Once the charcoal heats and has had a chance to burn down a little, put wet wood chips in aluminum foil (or foil pie tin) on top of coals. You may need to remove some of the charcoal with a shovel, if the barbecue gets hot. What you are trying to do is create smoke, without making the barbecue hot. Cover and smoke for 30 minutes.

4. After using either of the above smoking methods, preheat oven to 350 degrees. Place turkey on a rack in a large roasting pan. Roast 3-4 hours or until thermometer inserted in thickest part of thigh (without touching bone) registers 180 degrees. Allow turkey to rest 15 minutes before carving.


NOTES:  To get a head start on your Thanksgiving feast, you can marinate the turkey in the refrigerator two days before Thanksgiving, then smoke it the next day and refrigerate, then roast it in the oven on Thanksgiving Day. This style of turkey is best if it is cooked unstuffed.

 

 

Southwestern Pumpkin Soup

 

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 (15-ounce) can pure pumpkin
3 tablespoons dark brown sugar, packed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
  1. Bring chicken stock and whipping cream to boil in heavy medium pot.
  2. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
  3. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Makes 4 servings.



 

Bread Pudding with Pumpkin and Cranberries

 

11⁄2 pounds of egg bread, raisin bread or brioche
1 pint whipping cream
1 pint milk
5 eggs
2 egg yolks
1 cup sugar
2 cups canned pumpkin puree
Optional: 1 cup fresh or dried cranberries
1 teaspoon vanilla extract
1⁄2 teaspoon pumpkin pie spice


1. Preheat oven to 325 degrees. Grease a 4-quart baking dish with butter.

2. Cut bread into 2-inch cubes and place in prepared 4-quart baking dish.

3. Place cream and milk in a saucepan; bring to boil. Remove from heat.

4. Place all remaining ingredients in large bowl; stir to blend. Stir in milk mixture and pour over bread.

5. Bake in preheated oven for 30-40 minutes or until top is golden brown and custard is firm. Serve with whipped cream or a fruit sauce such as raspberry.

NOTES: The bread pudding can be baked one day in advance, but make sure you donít overcook it. Cook it just until eggs are set. Before reheating, combine 1⁄2 cup milk and1⁄2 cup cream in a bowl and stir. Drizzle it over the pudding; break up the mixture gently with a spoon so the milk mixture will run through the bread. Bake 25-30 minutes in a 300-degree oven. Serve warm.

 

 

125  YEAR  OLD  BLACK  WALNUT  CAKE

Ingredients :
1/2 lb. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. plain flour
1 c. milk
1 tsp. rum flavoring
1 tsp. vanilla flavoring
1 tsp. baking powder
1 c. chopped black walnuts

Preparation :
Roll walnuts in 1/2 cup flour and set aside.  Cream butter,
shortening and sugar.  Add eggs one at a time, beating well
after each.  Add baking powder to flour and add to mixture,
alternately with milk, beginning and ending with flour. 
Add flavorings, then stir in floured walnuts. Bake in 10 inch
tube pan 1 hour and 15 minutes at 350 degrees.  Cool in pan
10 minutes then remove.
 

 

 

 

 

 

 

 

 

Southwestern Succotash

 

  • 6 ears fresh corn
  • 1/4 cup butter or margarine
  • 1 cup finely diced onion
  • 2 cups cooked pinto beans
  • 2 Poblano chilies, roasted, peeled and finely diced
  • 1 medium zucchini, finely diced
  • 1 cup water
  • Salt and pepper to taste
 
Cut corn kernels off cobs. Heat butter (or margarine).
Saute onion over low heat until translucent, but not browned. Stir in corn. Cook 5 minutes over low heat, stirring constantly.

Add beans, chiles and zucchini and stir well. Add water and cook over low heat for about 10 to 15 minutes, stirring often. (Corn will caramelize slightly.) Season with salt and pepper to taste.

Serves: 8

 


 

Southwestern Quinoa Salad

1 cup quinoa
1.5 cups water
1/2 tsp salt
1 15-oz can garbanzo beans, drained and rinsed
1/3 cup pine nuts (I often use pepitas)
1/2 cup chopped sundried tomatoes (I use dry not oil packed)
1 red pepper, chopped
1/4 cup chopped parsley or cilantro
1 clove garlic, minced
1/2 small onion, finely chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon cumin
dried red pepper flakes to taste

Combine the quinoa, salt and water in a pot. Bring it to a boil, then turn down to a simmer and cover. Simmer 15 minutes or until tender. Remove from heat as soon as itís doneĖdonít let it sit covered on a still-warm burner like you would with brown rice.

While the quinoa is cooking, toast the pine nuts in a dry frying pan. Chop and measure all the other ingredients into a big serving or mixing bowl, and then mix the warm quinoa into all the other ingredients. Be careful not to overcook the quinoa though!

 



 

Mashed Sweet Potatoes with Maple Syrup

INGREDIENTS:

  • 1 large can (29 ounces) sweet potatoes, drained and mashed
  • 3 tablespoons maple syrup
  • 1/3 cup milk
  • 1/4 cup butter
  • pinch cayenne pepper
  • pinch nutmeg
  • pinch cinnamon
  • chopped pecans, optional

PREPARATION:

Mix together first 7 ingredients; spoon into a buttered 1-quart casserole. Bake at 350į for 25 to 35 minutes, or until crusty on top. Sprinkle with pecans before serving, if using.
Serves 6 to 8.