REMEMBER NOVEMBER ~ BUTTERNUT SQUASH RAVIOLI with SAGE BROWN BUTTER SAUCE

BUTTERNUT SQUASH RAVIOLI

with SAGE BROWN BUTTER SAUCE

2 lb. 4 oz. package fresh butternut squash ravioli

( found at Costco)

1 stick unsalted butter

1 heaping Tbsp. freshly chopped sage leaves

2 Tbsp. balsamic vinegar

1/2 cup toasted pine nuts

freshly grated Parmesan cheese

Carefully plunk ravioli into a large pot of boiling salted water. Cook until it begins to float,

about 3-4 minutes. While waiting for water to boil, melt butter over high heat in large saute pan. Add sage. Cook until butter begins to brown and sizzle about 1 minute. Remove from heat and whisk in vinegar. Transfer ravioli to pan and toss to combine. Serve topped with toasted pine nuts and freshly grated Parmesan cheese.

(serves 4-6)

CALL OF THE WILD ~ CREAM of WILD MUSHROOM SOUP

~ CREAM OF WILD MUSHROOM SOUP ~

"Imagine the flavor and earthy aroma of mushrooms fresh from the forest floor and the sweetness of onion blended with sherry, cream and a hint of nutmeg - a soup for the soul."

- The Northwoods Table

1/2 pound sweet butter

1 small diced onion

2 cups thickly sliced domestic mushrooms

2 cups thickly sliced wild mushrooms (shiitaki, portobello, seps, etc.)

3 Tbsp. sweet butter

1/4 cup flour

6 cups chicken stock

2 cups heavy cream

2 Tbsp. sherry

1/4 tsp. nutmeg

• In a 4-quart stockpot, melt butter and saute onion until translucent. Add mushrooms and saute 10 -15 minutes, stirring occasionally.
• In a 1-quart saucepan, melt 3 Tbsp. sweet butter. Add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened.
• Add remaining 4 cups chicken stock to sauteed mushrooms and onions. Add roux mixture and cream and simmer until heated through. Add sherry and nutmeg. Adjust seasoning to taste with salt and freshly ground pepper.

DELICIOUS AUTUMN FEAST ... ROAST PHEASANT with WHISKY-CUMBERLAND SAUCE

BEAUTIFUL, DELICIOUS AND PLENTIFUL

THROUGHOUT the MICHIGAN NORTHWOODS

~ "Sorry old boy"

________________

ROAST PHEASANT with WHISKY-CUMBERLAND SAUCE

~ courtesy of Emeril Lagasse

1/4 cup Scotch whisky

2 oranges, cut in 1/8 ths

4 sprigs fresh thyme

2 (2 to 2 1/2 pound) pheasants

salt & freshly ground black pepper

6 slices halved bacon

Whisky~Cumberland Sauce

1 cup Scotch whisky

1/2 cup fresh orange juice

2 Tbsp. grated orange zest

1 cup red currant jelly

1/4 tsp salt

pinch cayenne

For the pheasant: Preheat oven to 375 degrees. In bowl, toss oranges with 3 Tbsp of whisky. Rub pheasants with remaining 1 Tbsp. whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme. Close the cavities with skewers. Wrap the breast of each pheasant with bacon and set in roasting pan. Roast pheasants until thickest part of breast registers 160 degrees, about 45 minutes. Remove from oven and let stand 10 minutes.

Cumberland Sauce:

Combine whisky, orange juice and orange zest in medium saucepan and bring to boil. Lower heat and simmer, stirring occasionally until reduced by 50 percent in volume to about 3/4 cup. Add currant jelly, salt, and cayenne and stir well. Cook until thickened about 2-3 minutes. Remove from heat and pour into decorative bowl. Cool slightly before serving.

Remove bacon from pheasant breasts and cut each bird in half. Discard oranges and thyme in cavity. Serve hot with Whisky~Cumberland Sauce, wild rice and butter baked acorn squash seasoned with cracked pepper and brown sugar.

THE LEAVES ARE GONE ( hopefully so are Thanksgiving leftovers)! ~ SAUTEED SHRIMP with PEPPERS & FETA

SAUTEED SHRIMP with PEPPERS and FETA

( simple 'one plate' Sunday Night Supper)

~ adapted from the sutter home NAPA VALLEY COOKBOOK

3 tsp. olive oil

1 pound large peeled and deveined shrimp

3 cloves minced garlic

1 red pepper, yellow pepper and orange pepper, sliced in strips

juice and zest of 1 lemon

2 Tbsp. fresh parsley, flat or curly

1 tsp. fresh thyme ( cut from garden if not hit by frost) or

1/2 tsp. dried thyme

1 cup crumbled French feta

coarse salt and cracked pepper to taste

~ fluffy rice

Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens.

Serve over fluffy rice.

(serves 4)

Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER".

~ Pair with a good Napa Valley Sauvignon Blanc

R.I.P. (enough about turkey!) ~ TURKEY CARCASS SOUP

TURKEY CARCASS SOUP

" To make a good soup, the pot must only simmer, or 'smile'."

~ French Proverb

Strip the carcass leaving sweet meat close to the bone. The essence of how the turkey was prepared will remain in the pot. (Especially tasty if stuffed). Add only a coarsely chopped onion and a few cloves of garlic, including the skin which will all be discarded. Plop into a large stock pot, cover with cold water and bring to a boil. Simmer gently on the back burner for 4 hours. Drain stock over colander into another large stock pot, discard bits and bones, and begin anew. Chill and skim fat from top. The rest is fun.

Pull out leftover vegetables from Thanksgiving dinner; for example, mashed potatoes, sweet potatoes, squash, broccoli, green beans, Brussels sprouts, corn, mushrooms, etc. Eye freshness and consider them for the pot. (If you feel you haven't had your fill of 'Holiday Fat', slip in some leftover gravy when no one is looking). Bring stock to a boil. Add 1 large chopped sweet or Spanish onion, 3-4 chopped garlic cloves, 3-4 stalks celery plus leaves, 4-5 large chopped carrots, 1 chopped green onion, 1 chopped red onion, 1 cup white wine, 1/2 cup chopped parsley, 1 heaping tsp. savory, 1 heaping tsp. thyme, heavy dashes of Lawry's Seasoned Pepper, coarse salt & cracked pepper to taste. Return some shredded or chopped roasted turkey back into pot. Simmer on the back burner for 20 minutes. Adjust seasonings and savor the essence of Thanksgiving ... until next year!

HAVEN'T HAD YOUR FILL? ~ TURKEY TETRAZZINI / TURKEY CLUB

More turkey anyone?

"The art of using up leftovers is not to be considered as the summit of culinary achievement."

~ Larousse Gastronomique

TURKEY TETRAZZINI

(Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini, who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.)


1 pound spaghetti or linguine
1 pound thinly sliced mushrooms
bunch of sliced scallions
1 chopped red pepper
6 Tbsp. unsalted butter
4 Tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/4 cup Madeira or dry Sherry
1 cup Parmesan cheese
cracked pepper to taste
4 - 6 cups coarsely chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1/2 cup fresh bread crumbs
1 cup toasted almonds (optional)



Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and red pepper. Set aside. In separate skillet, heat remaining butter. Add flour and stir roux with whisk, gradually adding broth, whisking until smooth and thickened. Stir in cream until incorporated and then Madeira or sherry. Add Parmesan and pepper.
Cook pasta until al dente and drain. In a large bowl toss pasta, sauce, mushroom mixture and turkey. Taste seasonings. Transfer into buttered baking dish and scatter top with Swiss cheese combined with bread crumbs and toasted almonds.
Bake Tetrazzini uncovered until bubbling and top is a touch brown for 30 - 40 minutes. Rest a tad before serving with a crisp salad.
(8 servings)


999999999999999




TURKEY CLUB

~ for 4 sandwiches


2 halved, pitted and peeled firm-ripe avocados
1 thinly sliced large ripe tomato
1/2 cup mayonnaise
2 Tbsp. cranberry sauce
12 slices favorite toasted bread
favorite greens (spinach, lettuce or mixed Spring greens)
thinly sliced turkey breast
12 crispy bacon slices
salt and pepper to taste



Assemble: Top each of 4 toast slices with a slathering of mayonnaise, greens and avocado. Plop on second slice of toast. Top with turkey, tomato, bacon and cranberry sauce. Season with salt and pepper to taste. Top with remaining toast slathered with remaining mayonnaise and more greens. Diagonally quarter and enjoy.

* Who said a turkey sandwich had to be boring!

FEAST AND CELEBRATE

FIRST AMERICAN THANKSGIVING

Our harvest being gotten in, our Governor sent four men

on fowling, so that we might after a special manner rejoice

together after we had gathered the fruit of our labor. They

four in one day killed as much fowl as, with a little help beside,

served the comany almost a week. At which time, amongst

other recreations, we exercised our arms, many of the

Indians coming among us, and among the rest their

greatest King Massasoit, with some ninety men, whom

for three days we entertained and feasted, and they went

out and killed five deer, which they brought to the

plantatation and bestowed on our governor, and upon

the captain, and others.

~ Edward Winslow, recalling Thanksgiving celebration

in Plymouth, 1621

"NEVER EAT MORE THAN YOU CAN LIFT" (Miss Piggy) ~ TOASTED PECAN WILD RICE SALAD/ ROASTED GARLIC MASHED POTATOES SMITTEN with BROWN BUTTER

~ FINAL THOUGHT FOR THE FEAST ~

TOASTED PECAN WILD RICE SALAD

~ a compliment for any feast

*

6 cups cooked and cooled wild rice (cook 1/2 of liquid in orange juice)

2 heaping cups toasted whole pecans

1 cup dried cranberries

1 bunch chopped green onions

1 cup chopped sweet mini-peppers (red, orange, and yellow)

2 tsp. cracked pepper

shakes of course salt

DRESSING:

1/2 cup extra-virgin olive oil

2 Tbsp. balsamic vinegar

4 Tbsp. maple syrup

Combine all ingredients (except pecans) in large bowl. Pour dressing over and adjust seasonings. Top with toasted pecans. Chill until ready to use. Bring to room temperature before serving.

(8 - 12 servings depending how how much guests enjoy the recipe.)

!!!!!!

ROASTED GARLIC MASHED POTATOES

SMITTEN WITH BROWN BUTTER

~ These are GOOD!

"Never eat more than you can lift."

~ Miss Piggy

5 pounds Yukon Gold potatoes

5 whole bulbs roasted garlic

(rule of thumb ~ 1 bulb garlic/1 lb. potato)

1/4 cup olive oil

coarse salt and cracked pepper

12 Tbsp. unsalted butter (it's Thanksgiving)

1 1/2 cups heavy cream (...again, it's Thanksgiving)

1 1/2 tsp. white pepper

1 tsp. coarse salt

Prep 1: Roast garlic.

Peel outermost layers of garlic skin. Sever 1/3 of head. Saute 10 minutes in 1/4 cup olive oil. Season with salt and pepper. Transfer to oven and roast for 15 minutes. Cool and pop cloves from skins. Mash with fork.

Prep 2: Boil potatoes.

While garlic is roasting, peel potatoes and cook until fork tender. Drain.

Prep 3: Brown butter.

While garlic is roasting and potatoes cooking, heat butter in sauce pan over medium heat until butter stops foaming, turning a light brown.

Prep 4: Combine potatoes and cooked garlic.

Drain and mash potatoes. Add roasted garlic puree, browned butter, heavy cream, white pepper and coarse salt. Whip gently and taste often.

Note: If not eaten when prepared, plop into greased casserole, top with additional 4 Tbsp. of butter and reheat for 'the feast'.

FINAL THOUGHT FOR THE FEAST ~

~ FINAL THOUGHT FOR THE FEAST ~

TOASTED PECAN WILD RICE SALAD

~ a compliment for any feast

*

6 cups cooked wild rice (cook 1/2 of liquid in orange juice)

2 cups toasted whole pecans

1 cup dried cranberries

1 bunch chopped green onions

1 cup chopped sweet mini-peppers (red, orange, and yellow)

2 tsp. cracked pepper

shakes of course salt

MAPLE SYRUP VINAIGRETTE:

1/2 cup extra-virgin olive oil

2 Tbsp. balsamic vinegar

4 Tbsp. maple syrup

PUMPKIN SOUP with CHILI CRAN-APPLE RELISH & CITRUS-MARINATED TURKEY BREAST with MEXICAN CRANBERRIES / JOHNNYCAKE / BRANDIED YAMS / GARLIC GREEN BEANS

BREAKING TRADITION

~ time for simplicity

PUMPKIN SOUP with CHILI CRAN-APPLE RELISH

~ delicious recipe courtesy of Rachael Ray

1 Tbsp. extra-virgin olive oil

2 Tbsp. butter

1 fresh bay leaf

2 ribs finely chopped celery with greens

1 medium finely chopped yellow onion

salt and pepper

3 Tbsp. flour

2 tsp. thyme

2 tsp. hot sauce taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 tsp. freshly grated nutmeg

Relish:

1 crisp apple

1/4 finely chopped red onion

2 Tbsp. lemon juice

1/2 cup dried chopped cranberries

1 tsp. chili powder

2 tsp. honey

1/2 tsp. ground cinnamon

In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

(8 first course, 4 entree servings)

While soup cooks, assemble relish. Adjust seasonings in soup and serve in shallow bowls with a few spoonfuls of relish.

_________________

CITRUS~MARINATED TURKEY BREAST

~ delicious 10 year old recipe from Southern Living

1 (6-7 pound) boneless turkey breast

1 cup orange juice

1/4 cup lime juice

1/4 cup olive oil

3 Tbsp. cider vinegar

2 tsp. dried oregano

pinch coarse salt

cracked pepper

Combine orange juice and next 6 ingredients in jar. Shake vigorously. Set 1/2 cup marinade aside. Pour remainder over turkey in sealed plastic bag. Chill at least 8 hours, turning occasionally. Grill over hot coals 18 minutes on each side or until meat thermometer registers 170 degrees, brushing with remainder marinade. Let stand 10 minutes before serving.

(8 servings)

Note: To cook in oven, place on rack in roasting pan. Bake at 325 degrees for 1 hour and 10 minutes or until thermometer registers 170 degrees, brushing with marinade. Garnish with Mexican Cranberries.

___________________

MEXICAN CRANBERRIES

1 (16-ounce) can whole-berry cranberry sauce

1 (10 1/2-ounce) jar jalapeno pepper jelly

2 Tbsp. chopped fresh cilantro

Combine all ingredients in a small saucepan. Cook over low heat, stirring often, until jelly melts. (2 1/2 cups). Serve with a side of Johnnycake and Brandied Yams.

___________________

JOHNNYCAKE

2 cups flour

5 Tbsp. sugar

6 tsp. baking powder

1 tsp. coarse salt

2 cups yellow cornmeal

2 beaten eggs

1/2 cup melted butter

2 cups buttermilk

Preheat oven @ 425 degrees. Grease 10 - inch iron skillet. Sift flour with sugar, baking powder and salt. Add cornmeal, mixing well. In medium bowl, combine egg, melted butter and buttermilk. Add flour mixture, stirring only until moistened. Spoon into iron skillet. Bake 25 minutes or until golden-brown. Cut in wedges and slather with sweet butter.

_________

BRANDIED YAMS

______

5 large sweet potatoes

(organic are best)

1/4 cup sugar

1/3 cup brandy

3 Tbsp butter

1 tsp. salt

1/2 tsp. ginger

1/8 tsp. nutmeg

cracked pepper

1 Tbsp. melted butter

1 Tbsp. grated orange rind

Toasted pecans

Garnish: orange slices and toasted pecans

Cook sweet potatoes until tender, about 45 minutes. Peel and mash. Stir in sugar and next 6 ingredients. Spoon into lightly greased baking dish. Brush with melted butter and sprinkle with orange rind. Bake at 350 degrees for 25-30 minutes. Garnish with orange rind. (serves 8)

... and DON'T forget the Garlic Green Beans!

_________________

GARLIC GREEN BEANS

_______

2 pounds fresh green beans

1 cup water

1/4 cup butter

4 cloves minced garlic

pinch salt

cracked pepper

1/3 cup chopped fresh parsley

Wash bean and remove ends. Bring water to boil and add bens. Return to boil, cover and simmer 10 minutes or until crisp-tender. Drain. While beans are cooking, melt butter over medium heat. Add garlic, stirring constantly (don't scorch garlic or it will become bitter). Add seasonings and beans and cook, stirring for 3 minutes. Sprinkle with parsley.(8 servings)

~This is a great EASY meal for an 'untraditional' holiday or when scampering home after the 'traditional' Family Thankgiving outing ...The DETROIT LION HOME 'TURKEY DAY' GAME!

SPINACH PIE / MOCK SPINACH SOUFFLE

GATHER FLOWERS AND IDEAS ~

FOR THE THANKSGIVING FEAST

"Spinach is the broom of the stomach."

~ French Proverb

_____________________

SPINACH PIE

*

2 10-ounce packages frozen spinach (defrost, drain and squeeze dry)

1 large minced sweet onion

1/2 cup butter

pinch of salt

1/2 tsp. cracked pepper

1 minced clove garlic

1 1/2 cup shredded cheddar

1 well beaten egg

1/2 pound Danish Samso or Havarti, cut in strips

Saute onion in butter. Add spinach and seasoning. Spoon 1/2 into quiche pan. Cover with cheddar and remaining spinach. Spoon egg over. Add strips of cheese in lattice pattern. Bake 35-40 minutes. Rest 5 minutes before serving.

(6-8 servings)

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MOCK SPINACH SOUFFLE

Adapted retro~favorite for almost 40 years

(thanks Morans!)

*

4 10-ounce packages frozen chopped spinach

(defrost, drain and squeeze dry)

1 24-ounce carton cottage cheese (drain liquid through sieve)

4 beaten eggs

cracked pepper to taste

1 heaping cup Parmesan cheese

1 bunch chopped green onions

1 heaping cup grated Monteray Jack

Sprinkled parsley

Combine spinach, cottage cheese, eggs, cracked pepper, Parmesan cheese and green onions. Top with Monteray Jack and sprinkle with parsley. Cook in buttered souffle dish at 350 degrees for 40-45 minutes or until set.

~ hard to tell how many it serves. Have known 1 'goat guest' to take the above proverb to heart and ... EAT IT ALL!

SIMPLE SUNDAY NIGHT SUPPER ~ POMEGRANATE COSMOS & SHRIMP with CRANBERRY CITRUS SALSA

SIMPLE SUNDAY NIGHT SUPPER

original dinner plan aborted ~

grim thoughts followed watching the "No. 1" LOOSER team in the NFL -

~THE DETROIT LIONS~

In spite of putrid feelings, we must eat ...

and considering heavy days ahead 'eat light' !

...but first fix yourself a 'consolation' pitcher of

POMEGRANATE COSMOS

(Barefoot Contessa)

*

2 cups good vodka (Stolichnaya or Finlandia)

1 cup orange liqueur (Cointreau)

1 cup pomegranate juice

1/2 cup freshly squeezed lime juice (3 limes)

Garnish with lime peel strips.

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SAUTEED SHRIMP with CRANBERRY CITRUS SALSA

2 pounds peeled large shrimp, tails intact

1/2 cup orange juice

4 Tbsp. olive oil plus 2 Tbsp. for saute

4 cloves minced garlic

pinch of coarse salt

fresh ground pepper to taste

Combine orange juice, garlic, olive oil, salt and pepper. Add shrimp and chill at least 2 hours.

Drain and saute in 2 Tbsp. olive oil until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Pour marinade in pan and reduce. Serve with fluffy rice of choice, reduced marinade over top, and CRANBERRY~CITRUS SALSA.

CRANBERRY ~ CITRUS SALSA

1 pink peeled and sectioned grapefruit

2 tsp. grated orange rind

1 orange (blood orange if you can find) sectioned

1 cup fresh cranberries

1/2 cup diced green pepper

1/4 cup chopped red onion

1 clove minced garlic

2 Tbsp. minced Italian parsley

2 Tbsp. orange juice

Combine ingredients and serve with shrimp.