Hello World! Welcome Friends! This year we are hosting Thanksgiving and have decided to have an unconventional menu. It is still somewhat traditional, but we have added some dishes that we thought would be fun to try.
Thanksgiving Menu 2017
Rosemary Port Cranberry Sauce
Ham with Pineapple
Baked Two Cheese Rigatoni
Green Bean Casserole with Fried Shallots
Fresh Herb Spoon Rolls
Kentucky Derby Pie
We haven’t quite decided if we are going to fry the duck or roast it. Greg wanted to try duck this year, so he said he would be in charge of this one. The ham will be prepared the normal way, except towards the last 15 minutes of baking, I will add the pineapple. If you haven’t tried this, it is delicious and the aroma is amazing! The Deviled Eggs and the Mashed Potatoes are standard fare. Below are some of the recipes that are on the menu.
- Salad Dressing
- 1 cup oil
- 3/4 cup sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup red wine vinegar
- 3 garlic cloves, minced
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 8 cups spinach
- 1 cup dried cranberries
- 4 oz. feta cheese, crumbled
- 1 red onion, chopped
- 4-6 slices bacon, cooked and crumbled
- 1/2 cup slivered almonds
- Combine Salad Dressing ingredients in a container and shake.
- Mix salad ingredients and pour the salad dressing on top. Toss salad to coat with the dressing.
- 1 1/2 cup sugar
- 1 cup Port wine
- 2 sprig fresh rosemary
- 2 fresh ginger slices
- 5 cup fresh or frozen cranberries
- .13 tsp salt
- .13 tsp pepper
- 1/3 cup orange liqueur (such as Grand Marnier)
- Bring first 7 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
- Remove from heat; cool 30 minutes. Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.
- 4 tbsp. unsalted butter, divided, plus more for baking dish
- 1 16-oz. package rigatoni
- 3 tbsp. all-purpose flour
- 2 garlic cloves, chopped
- 3 c. half-and-half
- 12 oz. white Cheddar cheese, grated
- Kosher salt
- black pepper
- 6 oz. Fontina cheese, grated
- 1 c. coarse fresh breadcrumbs
- Preheat oven to 375 degrees F. Butter a 3-quart baking dish.
- Cook pasta according to package directions.
- Meanwhile, melt 3 tablespoons butter in a large saucepan over medium heat. Whisk in flour and garlic and cook, whisking 1 minutes. Whisk in half-and-half and cook, whisking until thickened, 4 to 6 minutes. Remove from heat and whisk in Cheddar until smooth. Fold in pasta. Season with salt and pepper. Transfer to prepared baking dish.
- Melt 1 tablespoon butter. Toss together Fontina, breadcrumbs, and melted butter; sprinkle over pasta. Bake until golden and bubbly, 25 to 30 minutes.
- 2 lb. Fresh Green Beans
- 1 package sliced mushrooms
- ½ Sweet onion
- ¼ c. butter
- 3 tbsp. all-purpose flour
- 3 clove garlic
- ½ c. dry white wine
- 1½ c. half-and-half
- ⅓ c. grated Parmesan cheese
- 3 tbsp. grated Parmesan cheese
- 2 tsp. Worcestershire sauce
- ½ tsp. Kosher salt
- ½ tsp. Freshly ground pepper
- 3 tbsp. panko breadcrumbs
- 4 large shallots
- ⅓ c. all-purpose flour
- vegetable oil
- Heat oven to 350 degrees F. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 5 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
- Sauté mushrooms and onion in melted butter in Dutch oven over medium heat 10 minutes or until golden; whisk in flour and garlic and cook, whisking constantly, 1 minute. Gradually whisk in wine and cook, whisking constantly, 1 minute. Whisk in half-and-half and cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in 1/3 cup cheese and next 3 ingredients.
- Fold green beans into sauce. Place in a lightly greased 2 1/2-quart baking dish. Sprinkle remaining Parmesan and panko over green bean mixture. Top with Fried Shallots.
- Bake at 350 degrees F for 25 to 30 minutes or until golden and bubbly. Serve immediately.
- For the Fried Shallots: Separate 4 large sliced shallots into rings. Toss in all-purpose flour. Pour vegetable oil to depth of 1 inch in a medium saucepan; heat to 350 degrees F. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels; season with salt and pepper to taste.
- 1/2 c. unsalted butter, melted, plus more for muffin pans
- 1 (1/4-oz.) package active dry yeast
- 1 tbsp. sugar
- 2 c. warm water (100 to 110 degrees F)
- 4 c. self-rising flour, spooned and leveled
- 2/3 c. chopped tender herbs (such as parsley, basil, dill, and chives)
- 1 large egg, lightly beaten
- 1/4 tsp. Kosher salt
- Preheat oven to 400 degrees F. butter two 12-cup standard muffin pans.
- Combine yeast, sugar, and water; let stand until foamy, 4 to 6 minutes (if mixture does not foam, discard and start again). Stir in flour, herbs, egg, salt, and butter. Transfer batter to muffin pans. Bake until golden, 20 to 24 minutes.
- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 (9 inch) unbaked pie crust
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
- 1 1/4 cups chopped pecans
- 4 large eggs
- 3/4 cup brown sugar
- 3/4 cup light corn syrup
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted and cooled
- 1/4 cup white sugar
- 2 tablespoons bourbon
- 1 1/2 teaspoons vanilla extract
- 3/4 cup miniature semisweet chocolate chips
- 1 (9 inch) unbaked deep dish pie crust
- Preheat oven to 300 degrees F (150 degrees C).
- Spread pecans over a cookie sheet.
- Bake pecans in preheated oven until toasted, about 1 hour, stirring every 15 minutes. Check pecans after 30 minutes. Allow pecans to cool completely.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Whisk eggs, brown sugar, light corn syrup, flour, butter, white sugar, bourbon, and vanilla extract together in a bowl until smooth. Fold pecan pieces and chocolate chips into the egg mixture until combined; pour into prepared pie crust.
- Bake in preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled.
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