polish lowland sheepdogs - pons - pon the dog
International Recipe Exchange
We are featuring American Thanksgiving recipes this month
Barbecued turkey with maple-mustard glaze
Soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.
Servings: Serves 8.
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes,
2 large oranges, cut into wedges
Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
Roast Turkey With Corn Bread & Kale Stuffing & Paprika Gravy
For the stuffing:
For the gravy:
Make the stuffing:
Rinse the turkey inside and out, pat it dry, and season it with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string. Transfer the remaining stuffing to a buttered baking dish and reserve it, covered and chilled. Spread the turkey with 1/2 stick of the butter, season it with salt and pepper, and roast it on a rack in a flameproof roasting pan in a preheated 425°F. oven for 30 minutes. In a saucepan melt the remaining 1 stick butter and let it cool. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the melted butter. Roast the turkey, l ifting the cheesecloth and basting the turkey every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last hour of roasting bake the reserved stuffing, drizzled with the stock and 1/2 cup of the pan juices and covered loosely. Discard the cheesecloth and the trussing string, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and let it stand, covered loosely with foil, for 25 minutes.
Make the gravy:
Garnish the turkey with the kale leaves and the paprika leaves.
Serves 8 with leftovers
Maple-Glazed Autumn Vegetables
Native Americans taught colonists how to highlight savory foods with the sweetness of maple sugar. This technique works equally well with maple syrup, as you'll discover with these glazed autumn vegetables. Be sure to use pure maple syrup, which is graded according to quality and color. In general, lighter-colored syrups have a milder, more delicate flavor.
Set an electric skillet to 450°F and melt 4 Tbs. (1/2
stick) of the butter. Alternatively, melt the butter in a
large fry pan over medium-high heat. Add the parsnips,
butternut squash and acorn squash and stir to coat with
the butter. Cover and cook until browned, about 5 minutes.
Sweet Potato Waffles/Cranberry Syrup and Hazelnut Butter
1 12 oz. sweet potato
1 1/4 c. flour
1/4 corn meal
2 t. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, separated
1 1/4 c. milk
2 t. butter, melted
1 c. cranberries
1 c. water
1/2 c. sugar
1/4 c. pure maple syrup
1 stick unsalted butter, softened
1/4 c. hazelnuts, toasted and chopped
1 t. honey
1/4 tsp. pumpkin pie spice
To prepare the waffles: Prick sweet potato with a fork and microwave on high until soft. Cut in half and scoop onto a plate. Mash until smooth, measure 1 cup and let cool.* Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk egg yolks, milk, butter, and sweet potato until blended. Beat egg whites on medium -high speed until stiff but not dry. Add sweet potato mixture to dry ingredients; stir just until moistened; fold in the egg whites. Heat a waffle iron. Add 1/2 cup batter and cook according to manufacturer's directions. Serve hot with Cranberry Syrup and Hazelnut Butter.
To prepare Cranberry Syrup: In a medium saucepan, combine cranberries, water and sugar and bring to a boil; reduce heat to medium-high and boil 10 minutes. Puree in a food processor until smooth and strain through a sieve into a small bowl, then stir in the maple syrup.
To make Hazelnut Butter: Stir butter until fluffy then add the nuts, honey and spice.
Makes 8 servings: eight 6' waffles, 1 3/4 cups syrup and 3/4 cup butter
Spicy Green BeansIngredients:
½ cup chopped onions
1 clove garlic, chopped
1 tablespoon vegetable oil
3 green New Mexico chiles, skinned, seeds removed, chopped (for more heat use jalapenos or serranos)
1 pound French-cut green beans
2 tomatoes, peeled and chopped
2 tablespoons chopped fresh basil
Salt to taste
Maple-Roasted Acorn Squash
A touch of butter and maple syrup is all it takes to turn this dish into a masterpiece (or you can add optional fresh ginger and pecans to really gild the lily). Anti-oxidants, minerals, and true fall taste: Maple-Roasted Acorn Squash has it all.
2 acorn squash
1. Preheat oven to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.
2. Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.
3. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.
4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.
Wild Rice with Cranberries & Caramelized Onions
2 c. chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter or margarine
3 medium onions, sliced into thin wedges
2 teaspoon brown sugar
1 cup Craisins(r) Sweetened Dried Cranberries
1/2 teaspoon finely grated orange zest
Combine chicken broth and both rices in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar.
Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are caramel color. Stir in dried cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice. Makes 4 to 6 servings.
Cream of Leek Soup in Acorn Coups
Sweet baked acorn squash halves serve as bowls for this creamy leek soup flavored with rolled oats. Make sure to scoop out small spoonfuls of the squash with each bite of soup.
3 small acorn squash
Preheat oven to 400°F.
Buttermilk Cranberry Muffins
These are really great muffins. I love cranberries so they hit the spot. Ingredients:
1 cups (heaped) cranberries, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda, optional
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups buttermilk, room temperature
2 tablespoons frozen orange juice concentrate, thawed
1 cup cranberries
1 cup confectioners' sugar
1/2 cup butter
1 tablespoon lemon juice
Chop the cranberries and combine with 1/4 cup sugar; set aside. Sift
together flour, remaining sugar, baking powder, soda and salt. Cut in
butter until mixture resembles coarse meal. Lightly beat together egg,
buttermilk and orange juice concentrate. Add the liquid and sweetened
cranberries to dry ingredients, stir only until well-combined. Spoon batter
into buttered muffin pans, filing them two-thirds full. Bake at 375° for 25
To make cranberry butter: Puree cranberries in food processor or blender.
Add sugar, butter and lemon juice; process until smooth. refrigerate until
ready to use
Maple Bread Pudding
Cut bread in 1/2 inch cubes and toast until golden brown. Spread evenly in pan. Whisk together yolks and syrup. Heat cream until hot to touch. Gradually whisk cream into egg mixture and strain over bread. Place plastic over bread to submerge. Let stand until bread is soaked. Cover with foil and bake in water bath for one hour and 15 minutes or until custard is set (350 oven). Drizzle with warm syrup and serve
Glazed Baked Ham RecipeIngredients:
1 (6 1/2-pound) lower-sodium, smoked ham half, fully cooked
40 whole cloves
Vegetable cooking spray
1/4 cup firmly packed brown sugar
1/4 cup honey
3 tablespoons unsweetened pineapple juice
1 tablespoon chipotle puree *
1/2 teaspoon dry mustard
* To puree the chipotle in adobo sauce:
Just pour the chiles from the can into a blender and mix until
smooth. Save the leftover chipotle puree in an airtight
container in your refrigerator, it will last for quite a
Maple Pecan Muffins
2 cup all purpose flour
1/4 cup firmly packed light brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup milk
1/2 cup butter or margarine melted
1 teaspoon vanilla
1 cup chopped pecans
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
Heat oven to 400° F. Mix flour, brown sugar, baking powder and salt in large bowl, set aside. Beat egg in small bowl, stir in syrup, milk, butter and vanilla. Add to flour mixture, stir until just moistened (batter will be lumpy) stir in pecans. Spoon batter into paper-lined or greased muffin pans filling each section 2/3 full. Mix granulated sugar and cinnamon sprinkle evenly over each muffin. Bake 15-20 minutes or until golden brown. Makes 12 muffins.
Maple Nut Bread
1/2 cup sugar
1 1/4 cups milk
3 cups biscuit mix
1 cup chopped walnuts
1/2 cup maple syrup
Several hours before making bread, chop walnuts and add to maple syrup.
Let stand, or soak overnight in refrigerator. Preheat oven to 350 F.
Combine sugar, egg, milk and biscuit mix. Beat at high speed for 30
seconds. Stir in nut mixture and pour into 2 well-greased loaf pans.
Bake at 350 F for 1 hour. Cool before slicing