Thanksgiving Recipes Thread - Page 2

I'm probably a typical guy cook in that I don't have many recipes. I do most of it by eye so I can't give you many measurements.

I like to use Gruyere cheese, and a little white wine when I make the mac and cheese. To make it really interesting, a good smoky chipotle chile works wonders. Just enough to give it a little smoky heat, not enough that it is spicy or particularly strong flavored.

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I looked around for some fondue recipes on the web after visiting this restaurant called "Melting Pots" that my kids liked. Started making a variety of fondues at home. This is a loose recipe and can be easily modified.

I like to use my very heavy descoware pan for this. It retains heat. When I take it to the table, I wrap a cloth around it to maintain the heat in it.

Chop some garlic, shallots and onions in a chopper.
Warm some butter in a pan, put in the onions, let cook for a few minutes, then add shallots and garlic.
dont let them brown or the garlic will turn bitter. I add a sprinkling of crushed red pepper at this time.

add 1 - 2 cups of asian (Chinese, japanese...) rice wine . Add a box of heavy whipping cream.
Add a stick or two of the best butter you can find. Plugra etc or that frenchy stuff.

Once the cream wine butter mixture heats through.

Add grated gruyere, gouda, (one can try a range of cheeses here). Mix it all together. Taste season with fresh ground black pepper, salt.

Dump that cooked pasta into it, stir. Drizzle some truffle oil /truffles if you want to splurge.

Enjoy!

Yes, if you don't mind baking. I'll try to dredge it up this weekend and post it.

BTW - Apricot/cornbread muffins FTW. Also will try to post this weekend.

I love lamb. Last leg of lamb I made was pretty standard. Take a knife and brutally stab the leg all over like you're a homicidal maniac. Then stuff each stab wound with garlic and rosemary. Rub the whole thing with olive oil. I roast for a while covered, then roast a bit uncovered to brown the outside nicely.

I remember I made a red wine / fruit sauce for the lamb, but I'm drawing a blank on what I used. It may have been figs (blend them with some water, heat the sauce and add some wine, and a bouquet garni and simmer for a bit, it should be pretty thick). A little goat cheese, and some almonds or other nuts (maybe not walnuts, too strong I think) makes it fantastic.

You can even prepare the slices of lamb, drizzle them with sauce, top with the nuts and goat cheese and throw it under the broiler to melt the cheese quickly. I'm hungry now.

That recipe I posted will work very well for lamb or even venison. It is pretty versatile.

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I know it's not lamb, but if you're looking to augment your Thanksgiving feast try this on for size.

My grandmother introduced this to the Thanksgiving Day spread about 25 years ago. I make sure it's at my table every year. I think it's a nice way to appreciate cranberries while stepping out of the traditional sauce from the can (though make no mistake, I love that too).

Cranberry Salad:

2 c. raw cranberries, ground
3 c. tiny marshmallows
3/4 c. sugar
2 c. diced unpared tart apples
1/2 c. seedless green grapes
1/2 c. broken walnuts
1/4 tsp. salt
1 c. heavy cream, whipped

Combine cranberries, marshmallows and sugar. Add apples, grapes, nuts and salt.
Fold in whipped cream. Chill. Serves 8 to 10.

I cooked half a ham (butt end) for Canadian Thanksgiving a month or so ago. It was FANTASTIC - many people in my family were saying it was the best ham they have ever had. Here's the recipe (from what I remember - it was really just done with whatever I had on hand): 1 10-12lb. Butt End Ham (Bone-in, smoked but not fully cooked, pref. local free-range) 1 handful fresh sage, leaves picked 2 tbsp. fresh thyme, leaves picked 1/2 jar Dijon Mustard pepper ~30 cloves (for studding) 2-3 cups fresh apple cider (homemade that day is best!) 1 bottle local microbrew beer 1 jar thick-cut orange marmalade (for glaze) 1. Remove skin from ham (if the skin is still on) 2. Cut cross-hatch pattern in fat, going through to the meat (~1/2") 3. Tear fresh sage and thyme into a small bowl. Add Dijon mustard, season with black pepper and mix well. 4. Rub sage-dijon-thyme mixture all over the ham. 5. Stud with cloves at each intersection of the cross-hatches. 6. Pour cider and beer over the ham until there is approx. 2-3" of liquid at the bottom of the roasting pan. 7. Leave ham to rest in a large covered roasting pan for 2 hours or more. Leave at room temperature for 1.5 hours before cooking to ensure proper roasting. 8. Place covered ham in 400 degree preheated oven, and turn down to 320 F after 5 minutes. 9. Baste ham every 30 mins to 1 hour in the cooking juices. If liquid level is too low (less than 1-1.5") add more beer or cider. 10. After 2.5 hours of cooking, warm the marmalade in a saucepan, and glaze the ham with 1/3 of it. Continue applying the glaze every 20 mins or so. 11. Remove ham from oven when an instant read thermometer inserted into the thickest part of the ham (not touching the bone) reads 155 F. Allow ham to rest, covered, and temperature should rise to 160 F (cooked). 12. While the ham is resting, make a quick gravy from the roasting pan juices. Melt a knob of butter in a saucepan, and slowly add flour to make a rouille. Add pan juices a bit at a time to the rouille until desired consistency is reached. Season (salt, pepper) if needed. This gravy was the best I have EVER had!! 13. After ham has rested for 15-30 minutes, it is ready to eat! Carve thick slices and enjoy. My family could not stop picking at the tasty meat, even after dinner & desert when they were cleaning up people were still picking at it.

Mac and cheese receipe

1 lb elbow macaroni
3 oz truffle butter
truffle oil
1lb lobster meat cooked
salt and pepper to taste
6oz cheddar cheese grated
6oz gouda cheese grated
splash of heavy whipping cream ( heavy splash depending how dry you want your mac n cheese)
6 oz ( your favorite hard , semi hard cheese)
bread crumbs / crushed crackers ritz??/ japanese bread crumbs --- you pick which one
baking pan

Boil water and add macaroni cook til done (read box)
drain macaroni

in the pot add truffle butter
put macaroni back in pot
add the cheese and splash of haeavy whipping cream

*taste*

add salt and pepper to taste

throw in lobster
you should be stirring the whole time so everything melts evenly.

transfer food from pot to baking dish.
sprinkle bead crumbs or cracker crumbs

bake until golden brown ( dont ask how long that is )

pull out of oven lightly drizzle truffle oil for aroma

serve with a nice white wine

PS- this should get you laid as well ( maybe not on thanksgiving but you might roll like that).

Thanks...will try it out!

^^nice I will be trying that for sure!!

What are some good brine recipes for the Turkey?