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.

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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.

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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.

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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.

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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!

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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.

THANKSGIVING TREAT ~ WONDERFUL PUMPKIN PIE

~THANKSGIVING TREAT ~

- save room for this!

___________

( Quoted by Kay Thompson in A COOK'S ALPHABET of QUOTATIONS ~ " You have to eat oatmeal* or you'll dry up. Anybody knows that.)

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WONDERFUL PUMPKIN PIE

Crunchy crust:

1 cup flour

1/2 cup quick oats*

1 cup brown sugar

1/2 cup sweet (unsalted) butter

Combine all ingredients and cut with pastry cutter until crumbly. Press into pie shell. Bake 15 minutes at 350 degrees.

Filling:

2 cups pumpkin puree

3 eggs

1/2 cup granulated sugar

1/3 cup brown sugar

3/4 cup heavy cream

3/4 cup half and half

1 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/2 tsp. ground cardamom

Beat eggs and both sugars until fluffy. Add pumpkin and spices. Whisk in cream and half and half. Pour into above pre-baked pie shell. Bake 25 minutes and add topping.

Topping:

3/4 cup chopped pecans

1/2 cup brown sugar

2 Tbsp. sweet (unsalted) butter

Combine ingredients and sprinkle over pie. Bake 20 minutes or until filling set (knife inserted comes out clean).

* optional: depending on oven, may want to stick under broiler for additional minute for a rich brown topping.

ROASTED BUTTERNUT SQUASH and LEEK SOUP

ROASTED BUTTERNUT SQUASH AND LEEK SOUP ~

with SOUR CREAM, CRISP BACON AND SCALLIONS

" This is a quintessential fall soup, resplendent with the

golden color of fall leaves. The hearty flavor of squash is

complimented by a dollop of tangy sour cream and crisp

smoky bacon bits."

(Gunflint Lodge Cookbook)

~ featured in "Diary of a Ho-Hum Housewife"

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5 lbs. butternut squash

4 Tbsp. butter

3 large cleaned and chopped leeks

1 medium onion

5 cups chicken stock

1 tsp. dried thyme

1/2 cup cream ( heavy or half-and-half)

1 1/4 tsp. salt to taste

1/2 tsp. freshly ground pepper

1/2 cup sour cream

4 Tbsp. chopped chives or green onion tops

8 slices crumbled crisp bacon

Preheat oven to 400 degrees. Cut squash in half lengthwise; scrape out seeds. Place cut side down on a cookie sheet. Pour very hot tap water around squash to a depth of 1/4 inch. Bake until tender, approximately 40 minutes, additional water as needed. Remove from oven; let cool to room temperature. Remove squash from shells and reserve. In medium saucepan, cook leeks and onion in butter until tender. Add squash, broth, and thyme. Simmer 30 minutes. Puree in food processor or blender (in batches if necessary). Return to pan and add cream. Season to taste with salt and pepper.

Garnish with dollop of sour cream, chives, and crisp bacon

(Serves 8)

GRILLED PEPPER SALMON with CARAMELIZED RED ONIONS

~ FRIDAY NIGHT FISH DINNER ~

GRILLED PEPPER SALMON with CARAMELIZED RED ONIONS

2 12-ounce center-cut skinned salmon filets, halved

1/4 cup soy sauce

1 tsp. brown sugar

1/8 cup olive oil

juice and zest of 1 lemon

2 Tbsp. coarsely cracked pepper

Combine soy sauce, brown sugar, olive oil, lemon and zest.

Pour over salmon and marinate for 1 hour. Remove from marinade, pat dry and press with cracked pepper.

Grill approximately 7 minutes, depending on thickness.

Serve topped with Caramelized Red Onions, baked sweet potato, and sauteed grape tomatoes cooked in a bit of olive oil and sprinkled with coarse salt.

(4 servings)

CARAMELIZED RED ONIONS

Thickly julienne slice 4 peeled red onions. Saute in 4 Tbsp. olive oil.

When limp, turn up heat and sprinkle with a pinch of sugar and several hearty shakes of Lawry's Seasoned Pepper. Cook, stirring often until browned. Add 1-2 Tbsp. balsamic vinegar to deglaze, scraping tasty browned bits from bottom of pan. Serve over salmon.

~ NOVEMBER ~

'NATIONAL NOVEL WRITING MONTH'

HONOR THE AUTHOR ~

Read a good book!

Visit : http://www.nanowrimo.org/

FAVORITE 'COMPANY FARE' AUTUMN DINNER ~ CHICKEN MARBELLA / BUTTERY LEMON-PARSLEY RICE

~ A FAVORITE 'COMPANY FARE' AUTUMN DINNER ~

CHICKEN MARBELLA

( enjoyed for over 20 years ~ adapted from "The Silver Palate Cookbook)

12 plump boneless, skinless chicken breasts

1 peeled and finely minced head of garlic

1/4 cup dried oregano

1/2 cup red wine vinegar

1/2 cup olive oil

2 cups pitted prunes

1/2 heaping cup pitted Spanish green olives

1/2 cup capers

6 bay leaves

coarse salt and freshly ground black pepper

1 heaping cup brown sugar

1 cup white wine

1/4 cup finely chopped Italian parsley

Combine garlic, oregano, vinegar, olive oil, prunes, olives, capers, bay leaves and salt and pepper to taste. Pour over chicken and refrigerate overnight.Preheat oven to 350 degrees. Arrange chicken in single layer within large baking dish. Pour marinade evenly over. Sprinkle with brown sugar. Pour wine around. Bake 30 - 40 minutes.

Cool slightly before arranging chicken, prunes, olives, and capers on serving platter. Drizzle with pan juices and sprinkle with parsley.

(serves 12)

Serve with crisp salad and Buttery Lemon~Parsley Rice.

..............

BUTTERY LEMON~PARSLEY RICE

( 12 servings)

8 cups chicken broth

4 cups Basmati long-grain rice

1 tsp. salt

2 sticks unsalted butter

juice and grated zest of 2 lemons

3 cups finely chopped Italian parsley

Bring stock to boil in heavy pan. Add rice, salt, butter and lemon juice. Cook, undisturbed, according to directions for allotted time. Uncover pan. Add additional butter, lemon zest and parsley. Cover and let rest 5 minutes. Fluff and serve.