polish lowland sheepdogs - pons - pon the dog








Chelsea s birthday photo with Breeze (10 years) and Sam (2 years). All three are White Star PONs, owned by Richard and Amber Farrell, Virginia, USA






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.


For turkey
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed

1 13- to 14-pound turkey, giblets discarded

4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans

2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil

For glaze
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons (1/4 stick) butter


Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.

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 160F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze:
Bring all ingredients to simmer in heavy medium saucepan.

Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180F, 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:

  • 2 large onions, chopped (about 4 cups)
  • 4 ribs of celery, chopped
  • 1 stick (1/2 cup) unsalted butter
  • 1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups) about 4 cups corn bread for stuffing or packaged corn bread stuffing
  • 1 tablespoon crumbled dried sage
  • a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2/3 cup turkey giblet stock or chicken broth
  • For the gravy:
  • 1/3 cup all-purpose flour
  • 1 teaspoon paprika, or to taste
  • 4 cups turkey giblet stock or chicken broth
  • Fresh kale leaves for garnish
  • Paprika peppers (available at specialty produce markets) or drained bottled cherry peppers for garnish
  • Make the stuffing:
    In a large skillet cook the onions and the celery with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)

    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 425F. oven for 30 minutes. In a saucepan melt the remaining 1 stick butter and let it cool. Reduce the oven temperature to 325F., 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 180F. 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:
    Skim all but 1/3 cup of the fat from the roasting pan, add the flour to the pan, and cook the roux over moderate heat, whisking, for 3 minutes. Add the paprika and cook the mixture for 30 seconds. Add the stock in a stream, whisking, bring the mixture to a boil, whisking, and salt and pepper to taste. Simmer the gravy, stirring occasionally, for 10 minutes and transfer it to a heated sauceboat.

    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.


    • 6 Tbs. (3/4 stick) unsalted butter
    • 1 lb. parsnips, peeled and cut into 1/2-inch
    • 1 butternut squash, peeled, seeded and cut
        into 1-inch chunks
    • 1 acorn squash, peeled, seeded and cut into
        1-inch chunks
    • 1 Tbs. chopped fresh sage
    • 1 tsp. chopped fresh thyme
    • 1/4 cup maple syrup
    • Salt and freshly ground pepper, to taste
    • 1 to 2 Tbs. chopped fresh flat-leaf parsley


    Set an electric skillet to 450F 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.

    Stir the vegetables and reduce the electric skillet to 400F, or reduce the heat on the stovetop to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 Tbs. butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately. Serves 10 to 12.


    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

    cranberry syrup*

    1 c. cranberries
    1 c. water
    1/2 c. sugar
    1/4 c. pure maple syrup
    hazelnut butter*
    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 Beans

    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

    - In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft. Add the chiles and continue to saute for an additional 2 or 3 minutes. Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

    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
    3 tablespoons unsalted butter, softened
    1/2 teaspoon kosher salt
    4 tablespoons maple syrup
    3 teaspoons minced fresh ginger (optional)
    4 tablespoons chopped pecans (optional)

    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.

    Serves 4.


    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


    Serves 6

    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
    3 large leeks
    1 tablespoon safflower oil
    7 cups water
    1/2 teaspoon salt
    3/4 cup rolled oats
    Parsley for garnish


    Preheat oven to 400F.

    Cut acorn squash in half, lengthwise and remove seeds. Cut a small slice off the skin side of each half to make a squash bowl that won't roll over. Bake, skin side down, until tender, about 40 minutes.

    While squash is baking, cut leeks in half and thinly slice. Wash thoroughly and drain. In a small pot, saut leeks in oil until they wilt. Add water, oats, and salt, and bring to a boil. Lower heat, cover, and simmer 40 minutes. Pure soup in small batches, leaving some texture to the soup. Adjust seasonings.

    Place each baked acorn squash half in separate bowls. Ladle soup into acorn bowls, garnish with parsley, and serve.

    Buttermilk Cranberry Muffins
    18 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 egg
    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
    • 1/2 pound sliced bread, crust removed
    • 12 large egg yolks
    • 1 cup plus 2 Tbsp Maple Syrup
    • 4 cups  cream
    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 Recipe

    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

    - Trim fat and rind from ham. Score outside of ham in a diamond pattern, and stud with cloves. Place ham on a rack coated with cooking spray, and place rack in a shallow roasting pan.
    - Combine sugar and next 4 ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Remove from heat, and let cool; brush over ham.
    - Bake at 425 degrees for 5 minutes. Reduce heat to 325 degrees; continue baking 1 hour, basting ham with sugar mixture every 15 minutes.


    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 while.

    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 egg
    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 egg
    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