Misc: I did this menu last Thanksgiving and it was very popular. Most items are by Recipe Cottage

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LOCATION: Recipes >> Misc >> I did this menu last Thanksgiving and it was very popular. Most items are


	I did this menu last Thanksgiving and it was very popular. Most items are

		available at farmer's markets-you can make substitutions to suit your own taste and availability. The colors and flavors are wonderful. PEPPERED GREEN OLIVES 2 cups green olives 30 black peppercorns 1 lemon (preferably Meyer) 6 lemon thyme sprigs or regular thyme sprigs 2 tbsps olive oil Drain olives and place in glass or other non-reactive container.Using a wooden mallet or the back of a wooden spoon, hit the peppercorns just enough to bruise or barely crack them. Add to the olives. Cut the lemon into 12-15 pieces, removing the seeds. Add the lemon to the olives.Rub the sprigs of thyme between your hands over the bowl, dropping some of the leaves onto the olives, then add the sprigs and the olive oil.Turn the olives to coat them with the mixture.Cover with plastic wrap and refrigerate at least 24 hrs, or up to 3 days before serving. Yields 2 cups. PEAR AND PEPPER FOCACCIA 1 loaf (1 lb.) frozen white bread dough, thawed (I use my own homemade focaccia or bread dough) 2 tbsp lemon juice 2 medium sized (3/4 lb) firm ripe pears Parsley pesto (recipe follows) 11/2 tbsp sugar 1 tsp coarsely ground fresh pepper 3/4 cup shredded fresh Parmesan cheese Parsley leaves Place dough in a lightly oiled 10 by 15 inch rimmed pan; press and push to cover pan evenly. If dough is too elastic, let it rest a few minutes, then press again. Cover dough lightly with plastic wrap and let stand in a warm place until puffy, about 1 hour. Meanwhile, put lemon juice in a bowl. Core and thinly slice pears into bowl, mixing fruit with juice. With your fingertips, gently press dough to cover it with dimpled impressions; also press dough gently into pan corners. Spread parsley pesto evenly over dough. Arrange pear slices on dough and press in gently. Mix sugar and pepper and sprinkle over focaccia. Bake in 400 degree oven until well browned on edges and underside, 30-35 minutes; after 20 minutes, sprinkle with Parmesan cheese. If making ahead, cool, cover and hold at room temperature up to 6 hrs. To reheat, lightly cover pan with foil and bake in 350 degree oven until warm to touch, 10-15 minutes. Serves 12. PARSLEY PESTO: In a blender, or food processor, combine 11/2 cups firmly packed parsley, 3 tbsp olive or salad oil, and 1 tbsp grated lemon peel. Whirl until pureed. Scrap container sides often. Can make 1 day ahead and chill. SPICY SWEET POTATO WON TONS 2 sweet potatoes, 3/4 lb each 6 tbsp minced fresh ginger 1 cup cilantro 6 serrano chiles, seeded, minced 1/2 tsp salt 32 round won-tons wrappers 1 cup canola oil Bake potatoes at 375F oven for 1 hour, or until very soft. Cut in half, and scrape flesh into bowl. (You should have 2 cups.) Add ginger, cilantro, chiles and salt; mix well. Place 1 tbsp filling in a won-ton wrapper. Brush a little water around the rim of the wrapper, fold in half (forming a half-moon); press edges of won-ton together to seal. Set aside on waxed paper and cover with a damp towel, repeat until the won-tons are filled. Pour oil into a wok; place over medium-high heat until oil sizzles when a drop of water hits it. Reduce heat to medium and using tongs, slip a few won-tons at a time into the oil. Fry for 1 minute,or until the won-tons are golden and slightly puffed. Turn and fry 30-40 seconds. Remove to paper towels to drain. Repeat with remaining won tons. Serve hot. Serves 8 an appetizer. GRATED CARROT AND MEDJOOL DATE SALAD WITH GORGONZOLA DRESSING 1/2 cup crumbled Gorgonzola, Maytag or other blue cheese 1/2 cup olive oil 5 tbsp Champagne vinegar or white wine vinegar 1 tsp cracked black pepper 11/2 lbs carrots 10 Medjool dates, pitted Dandelion, arugula or other young lettuce leaves for garnish Combine cheese, olive oil, vinegar and pepper in a bowl,mashing and whisking the cheese to make a thick dressing. Peel the carrots, them grate them to make 1 cup. Chop the dates into pieces the size of corn kernels. Add the dressing to the carrots and the dates, and stir until well coated. Transfer to a serving bowl or to individual salad plates and garnish with lettuce/greens. Serves 6-8. PEA SHOOT SALAD WITH JERUSALEM ARTICHOKES Fresh water chestnuts or jicama may be substituted for the artichokes. Be sure to use pea shoots from edible-pea plants (Pisum sativum) and NOT from sweet- pea flowers, which are poisonous. If you can't find pea-shoots, use braised leeks. 2 lbs Jerusalem artichokes 1 cup chopped fresh mint plus 12 whole mint leaves 2/3 cup Champagne vinegar or rice wine vinegar 1 tsp sugar 1/2 cup canola oil 1 tsp salt 1 tsp freshly ground black pepper 2 cups young tender, edible pea shoots Using a vegetable peeler or paring knife, peel the artichokes. Quarter them, then cut the quarters into very thin slices. Set aside.Combine the chopped mint, vinegar, sugar, salt and pepper in a small bowl,whisking to combine. Add the artichokes and gently stir to coat. Arrange pea shoots on salad plates. Using a slotted spoon, remove the artichokes from the vinaigrette and place them on top of the pea shoots. Drizzle the vinaigrette over each salad and garnish with whole mint leaves. Serves 8. CRANBERRY SORBET 2 cups cranberries 1/4 cup orange juice 1 tbsp grated orange zest 3 cups water 1 cup sugar 1 tbsp lemon juice Place berries, juice, zest and 1/2 cup water in a saucepan; cook over medium heat until berries pop, 5-7 minutes. Coarsely mash berries. Add sugar, lemon juice and remaining water. Simmer, stirring often until a syrup forms. Let cool. Refrigerate for 6 hours or overnight. Freeze in a ice cream maker as per directions. Yields 1 quart. CORNBREAD AND APPLE-STUFFED ONIONS 8 medium-large onions 1 tbsp butter 2 large apples, peeled, cored, grated 3/4 lb ground pork 3 cups day-old cornbread, crumbled 1/2 tsp salt 11/2 tsp pepper 2 tbsp minced fresh sage 11/2 tbsp minced fresh thyme 2-3 cups beef broth or water Peel the onions and cut a 1 inch slice off the stem end of each. Leave the root ends intact (this helps the onions to hold their shape while cooking). Place the onions in a saucepan just large enough to hold them in a single layer; add water to cover. Bring to a boil over medium-high heat, then reduce heat to medium. Cover and cook until the onions have begun to soften slightly and the outer layer of skin has become translucent, about 10 minutes. Using a slotted spoon, transfer the onions to a plate to drain and cool. Reserve 1 cup of the cooking water; add the butter and keep warm over low heat. Preheat oven to 350F. When the onions are cool enough to handle, scoop out the centers with a sharp edge of a metal spoon, leaving a 1/2 inch thick shell. Reserve the centers. Place the apple, pork, cornbread, salt, pepper, sage and thyme in a bowl. Mince half of the onion centers and add to the bowl (discard the remaining centers). Pour the reserved onion-cooking water over the mixture and mix well. The stuffing should be moist and pasty; if it is a bit dry, add a little of the beef broth or water. Place the filling into each onion, mounding it as high as you dare. Place the filled onions upright in a baking dish just large enough to hold them in a single layer. Pour in enough beef broth or water to reach halfway up the onions. Bake 45 minutes until the stuffing is well browned and has begun to pull away from the onions, and the skins are tender when pierced with a fork. Carefully remove the onions from the broth with a slotted spoon. Serves 8. PARSLEY ROOT AND PUREED POTATOES 9 medium-size boiling potatoes 6 or 7 parsley roots, trimmed 2 tsp salt 3/4 cup milk 3/4 cup half and half 3 tbsp butter 1 tsp pepper 3/4 cup minced parsley Cut the potatoes (peeled or unpeeled) in 4-5 pieces. Peel parsley roots and cut into 1 inch pieces. Put the potatoes and parsley roots in a saucepan; cover generously with water. Add 1 tsp salt. Simmer until potatoes are easily pierced with tines of a fork, about 15 minutes. Drain. Return vegetables to saucepan. Combine milk and half and half; add about 1/4 cup to the hot vegetables. Mash, adding remaining milk mixture a little at a time until potatoes reach consistency you like. Stir in the butter, remaining salt and pepper. Garnish with parsley. Serves 6-8. HERB-RUBBED TURKEY BREAST WITH FIG AND APRICOT STUFFING A 7 lb turkey breast, parts of the ribs and wings attached 11/2 tsp salt 11/2 tbsp freshly ground black pepper 4 tbsp minced fresh sage 4 tbsp minced fresh rosemary leaves Dried Fig and Apricot Stuffing Preheat oven to 350F. Rub the turkey breast inside and out with salt and pepper, then with the herbs. Discard the herbs or for a stronger impression leave some of the herbs clinging to the breasts, or tuck them under the skin. Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as filling the breast cavity. Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan. Roast approximately 21/2 hours, or about 25 minutes per pound. If you are using a meat thermometer, insert it into the thickest part of the breasts, almost to the bone, before placing the breast in the oven.When the thermometer reads 185F, the meat is done. Let the turkey stand at least 10 minutes and up to 30 minutes before carving. Serves 6-8. DRIED FIG AND APRICOT STUFFING 5-6 cups slices or chunks of hard, dry baguette, pain au levain, or any combination of country style bread, or leftovers from homemade bread 1 tbsp butter 11/4 cups minced onion 2 garlic cloves,minced 21/2 cups boiling water 3/4 cup chopped dried figs 1/2 cup chopped dried apricots 4 tbsp minced fresh rosemary 4 tbsp minced fresh thyme 11/4 tsp salt 1 tbsp cracked black pepper Put the bread in a large bowl and set aside. Melt the butter in a small saucepan. Add the onions and garlic and saute until translucent, about 3 or 4 minutes. Add the boiling water and pour the mixture over the bread. Turn the pieces to make sure they are all soaked. Let stand for 10-15 minutes more until the bread is cool enough to handle and the water has been absorbed. Squeeze the bread in your hands, further breaking it down, until you form a thick paste. Add the fruits, herbs, salt and pepper and continue squeezing to incorporate them into a paste. Yield 3 cups; enough to stuff a 7 lb turkey breast or a 12-14 pound turkey. SHERRIED PORTOBELLO MUSHROOM GRAVY Pan of drippings from roast turkey breast 3/4 cup dry Sherry 1 portobello mushroom, cut into 1/2 inch cubes 11/2-21/2 cups water 3 tbsp cornstarch mixed with 3 tbsp water Salt and Pepper Remove the turkey breasts from the roasting pan; set aside. Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3-4 minutes. Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens.Taste and adjust seasoning with salt and pepper,if necessary.Yields 3 cups PUMPKIN ICE CREAM TARTS 2 cups heavy cream 2 cups milk 11/4 cups brown sugar 1/4 tsp salt 4 egg yolks 2 cups pumpkin puree 1/4 tsp mace 1 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp ground ginger 8 prebaked pastry tart shells, each 21/2 to 3 inches in diameter 1/2 cups chopped walnuts (optional) Whipped cream (optional) Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a boil over medium-high heat, stirring often, until sugar has dissolved Whisk egg yolks in a bowl until lemon-yellow. Slowly whisk 1 cup hot milk mixture into yolks. Then whisk yolk mixture into hot milk mixture. Cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Cool to lukewarm. Whisk 1 cup of warm custard into pumpkin. Whisk pumpkin mixture and slices into custard. Freeze in an ice-cream maker according to manufactures directions. To serve, scoop ice cream into pastry shells; top with whipped cream and nuts. Serves 8.