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susan peplow
climber
www.joshuatreevacationhomes.com
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Topic Author's Original Post - Nov 21, 2007 - 12:16pm PT
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For many years I took part in the dirtbaggers paradise of just showing up for Thanksgiving Dinner after climbing. Happy to set the table in exchange of a shower.
But now, it seems tradition has born a new home where we host close friends for the day of thanks.
Our menu is mostly set but I thought it would be fun to see what other people are putting together. Post your favorite recipes for cocktails, appetizers, side dishes....
~Susan
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scuffy b
climber
The deck above the 5
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Nov 21, 2007 - 12:18pm PT
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For any of you making turkey gravy,
you might try a small/moderate dose of Sage
and a wee bit of Allspice. Heard about the Allspice
on the radio, and it kicks ass.
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TradIsGood
Half fast climber
the Gunks end of the country
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Nov 21, 2007 - 12:24pm PT
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Venison and rabbit!
Turkey when above runs out. I hope to skip the turkey part.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Nov 21, 2007 - 12:33pm PT
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I'm fairly sure that FattRad will be having lame duck.
Edit: Followed by humble pie.
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susan peplow
climber
www.joshuatreevacationhomes.com
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Topic Author's Reply - Nov 21, 2007 - 12:36pm PT
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Mushroom Lovers - this is a not to miss!!
1 1/2 lbs of fresh mushrooms - sliced
3 Tbl butter
1 Lg onion, sliced thin
1 tsp salt & dash of pepper
1 Tbl Worcestershire sauce
1 Tbl fresh lemon juice
3/4 lbs shredded swiss cheese
1 Double crest pie shell (or make your own pastry)
Lightly brown onion in butter 2 minutes. Add mushrooms, salt, pepper, Worcestershire & lemon juice - cook 5 minutes. Drain away juices & cool for about 5 minutes. Mix mushroom/onion mixture with cheese. Place in pastry shell & top with crest. Brush top of pastry with mixture of 1 egg yolk & 1 Tbl water or milk to create shine.
Bake 35-40 minutes @ 375
This is absolutely delicious and a nice change from the old standard green bean or broccoli casserole.
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TradIsGood
Half fast climber
the Gunks end of the country
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Nov 21, 2007 - 12:41pm PT
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Susan, it you can locate chicken mushrooms you can substitute it for almost any chicken recipe. (OK, not whole chickens.)
edit:
I have also substituted Puffballs for eggplant in a parmigiana.
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TradIsGood
Half fast climber
the Gunks end of the country
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Nov 21, 2007 - 01:21pm PT
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[url="http://www.supertopo.com/climbing/thread.html?topic_id=383915&msg=383915#msg383915
"]
Broccolini, first published here[/url] was requested. Cooking up in advance this time, due to kitchen space restrictions at destination.
You can sub in broccoli, cheaper and more available. Other green veggies might work as well.
Feel free to sub red, orange, and/or yellow peppers for more colorful offering.
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happiegrrrl
Trad climber
New York, NY
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Nov 21, 2007 - 02:35pm PT
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I used to subscribe to Bon Appetit magazine, where the recipes are....really good!
One of my favorite holiday hors d'oeuvres was Potted Shrimp. I have the magazines stacked in the closet....Maybe I'll go get it at some point and paste the recipe, but...I doubt it.
It was a little bit different than the one below, which I found online. No Sherry, that I recall, but maybe I omitted it. And there was some Nutmeg in the thing. THAT was what made it scrumptious. The nutmeg was a really wonderful taste addition. So - follow the one below, or change as follows:
 No chive, no sherry.
Use chicken stock to thin the spread
Put some nutmeg in it
Put a little bit of cracked pepper and a touch of salt
This is a REALLY good dip recipe. People will hog it.....
http://www.epicurious.com/recipes/food/views/13496
Potted Shrimp
Can be prepared in 45 minutes or less but requires additional unattended time.
Servings: Makes about 1 1/2 cups.
Ingredients
1/2 cup firmly chopped shallots
1 bay leaf
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 pound shrimp, shelled and if desired deveined
3 tablespoons medium-dry Sherry
4 ounces cream cheese (about 1/2 cup), softened
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives
Accompaniments: crackers or Melba toast
Preparation
In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes. Add Sherry and boil mixture until almost all liquid is evaporated. Cool mixture and discard bay leaf. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.
Serve potted shrimp with crackers or Melba toast.
..... I have anothe Bon Appetit recipe for Baked Brie with Mango Chutney in Phyllo Dough. OH. MY> That is even better than this one!!!!
But, it's a process.... and too late for T/Day making. This one is a wonderful New year's Eve one, though - so , if I can get the magazine out sometime, maybe I'll scan it and post it.
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Mungeclimber
Trad climber
sorry, just posting out loud.
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Nov 21, 2007 - 04:52pm PT
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canned chili, cold.
what else is there?
I kid. I kid.
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scuffy b
climber
The deck above the 5
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Nov 21, 2007 - 06:08pm PT
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I can tell Sooze's mushroom pie recipe is really old.
It says to put the stuff into a pie shell and top with
crest.
That's from back when crest only came in one flavor.
There was a variant of this recipe that used ipana. Killer.
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kimgraves
Trad climber
Brooklyn, NY
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Nov 21, 2007 - 06:35pm PT
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Smashed Potatoes
Wash Idaho or other "mashing" potatoes. Don't peal (unless you must) and cut into thick slices. Boil in salted water with a bay leaf and several whole cloves of garlic until soft. Drain, remove the bay leaf and mash coarse leaving the lumps. Add sweet butter and heavy cream and mix. Season with salt and black pepper to taste. Smooth into a baking dish. Using the tines of a fork make ridges up and down exposing a lot of surface. You can draw pictures if you want (good thing to let kids do). Brown in a 425 degree oven until crisp on top and bottom. You can add chopped cooked mushrooms (morels or chanterelles are especially wonderful), parsley, cooked greens (kale is good) etc. to your taste. If you want you can substitute olive oil and the cooking water for the butter and cream. It tastes different, but just as good.
This is dead easy. Make extra. I've seen six people go through a five pound bag of spuds, mixed with a half pound of butter and pint of cream. Any left overs (there won't be) can be fried up the following morning.
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JOEY.F
Social climber
sebastopol
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Nov 22, 2007 - 03:22am PT
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Nita!
Basic Brussels Sprouts
ie, "little green balls of greatness"
Cut off bottoms, cut a cross in the bottoms,
peel off outer leaves, place in pot w/a couple
of inches of H2O and a bit of salt,
simmer until tender and bright green
DO NOT OVER COOK, take off heat,
drain, best w/balsamic or other vineger.
For Burssels Sprouts Decadance, see the old
Julia Child Braised Brussels Sprouts thing,
those will change your life. I'll happily post
it for you if needed.
As and old friend said to me,"I love Brussels Sprouts,but
I only eat them in the privacy of my own home"
Joe.
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SteveW
Trad climber
Denver, CO
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Nov 22, 2007 - 05:02am PT
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OK OK, I know this is Susan Stamberg's from NPR. . . Actually,
I guess she stole it from James Beard. . .
but her cranberry relish is not to be missed:
2 cups rinsed fresh organic cranberries
1 small organic onion
3/4 cup organic sour cream
1/2 cup white sugar--sorry, gotta be this. . .
2 tablespoons prepared cream horseradish--unbelievably good!
(or add to taste)
Grind together cranberries & onion (or in food processor).
Place in small bowl. Add remaining ingredients and stir well.
Freeze for a few days. Thaw a couple of hours before dinner,
then stir very well. Enjoy!
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Big Breasted Woman
Trad climber
The Brown Crack
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Nov 22, 2007 - 10:11am PT
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Help! All you Epicurean experts must have a good recipe for "creamed onions". You know, the ones with Ritz cracker crumbs sprinkled on top? This is a last minute plea 'cuz my onion expert can't make it to dinner today!!
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bobinc
Trad climber
Portland, Or
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Nov 22, 2007 - 10:59am PT
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If you have the canned onions, all you need is a good BechAmel
sauce. Here's one version:
Melt 2 T butter over low heat
Make roux by whisking in 1.5 to 2 T flour
Then stir in slowly 1 C milk; make sure it is cool milk before you add it to the roux.
Then add 1/2 bay leaf and cook and stire the suace with wire whisk until thick and smooth. Place in 350 F oven for 20 mins to cook slowly.
This makes 1 C of sauce, which should be enough for one approx 20 oz can of onions.
(If not using canned onions, it is best to steam the onions; this will take approx 30 mins. STeam as you any other vegetable.
To finish the job, you need to add some onion water from the steaming or the can to mix with the sauce; a good proportion is 1 part water to 3 parts sauce.
For spice, add 1/2 tsp salt, a dash of clove, and 1/4 tsp paprika. (You may want a bit more salt.)
Don't cook the final mixture too long; keeping good sauce consistency is important.
Garnish with parsley and Ritz crackers (if you must).
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bobinc
Trad climber
Portland, Or
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Nov 22, 2007 - 11:00am PT
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Here's one more, just for fun
TEQUILA HOLIDAY CAKE
> >>> >
1 cup of water
1 tsp. baking soda
1 cup of sugar
1 tsp. salt
1 cup of brown sugar
1 Tsp. Lemon juice
4 large eggs
Nuts
1 bottle of tequila
2 cups of dried fruit
Sample the tequila to check quality.
Take a large bowl, check the tequila again.
To be sure it is of the highest quality, pour one level cup and drink.
> >>> >
Repeat. Turn on the electric mixer. Beat one cup of butter in a large
fluffy bowl. Add one teaspoon of sugar. Beat again.
At this point its best to make sure the tequila is still OK. Try another cup..... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit up off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the tequila to check for tonsisticity. Next, sift two cups of salt. Or something.
Check the tequila.
Now shift the lemon juice and strain your nuts. Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.
Finally, throw the bowl through the window.
Finish the tequila and wipe counter with the cat.
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nita
climber
chica from chico
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Nov 22, 2007 - 11:12am PT
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Joey F. Thanks for the info, I will google the recipe.
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LuckyPink
climber
the last bivy
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Nov 22, 2007 - 11:18am PT
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haha! actually tried out that recipe last night, bobinc. Today I'm tempted towards the In & Out drivethru instead of the 4 courses sitting here waiting to be produced..
Here's a good recipe for the cranberry, given to me by my friend Linda: sometimes I add jalepenos.
Cranberry Chutney
makes 1 QT.
Refrigerate and lasts a few weeks.
1 lb cranberries; 1 cup sugar; 1/2 cup packed brown sugar; 1/2 cup golden
raisins; 2 tsp. grd. cinnamon; 1 1/2 tsp. grd. ginger; 1/2 tsp. grd. cloves; 1/2
tsp. allspice. 1 cup water; 1 cup chopped onions; 1 cup
chopped,cored,pared,baking apple; 1/2 cup celery chopped.
Simmer cranberries, sugars, raisins, spices and 1 c. water uncovered in 2 qt.
sauce pan over med. high heat. Stir frequently until juice releases from
berries - about 15 min.
Reduce heat, stir in remaining ingred. may add 1/2 cup walnuts. Simmer until
thick ' about 15 min.
cool in pot on stove then put in seal jars while slightly warm.
nice thread susan p.
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Big Breasted Woman
Trad climber
The Brown Crack
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Nov 22, 2007 - 11:42am PT
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bobinc, thanks so very much for posting your recipe! Sounds really good! I've got all the ingredients so I'm going to give it a shot! Have a Happy Turkey Day! Will let you know if I poisoned anyone!
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Risk
Mountain climber
Minkler, CA
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Nov 22, 2007 - 04:55pm PT
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Stuffing, nothing to scoff at. One of my favorite items of the dinner plate at Thanksgiving. A few key ingredients to the traditional stuffing recipe I have found to be a big hit and never scorned is to add: chopped walnuts or pecans, pumpkin seeds, and chopped dried apricots or even chopped prunes; a few cranberries too are a welcome addition. For yams, add lemon and prunes.
Another recipe worth consideration is stuffed squash. Get one of those flat, pumpkin-like squashes and clean it like a pumpkin. Carve it out of its worthy parts and steam them. Set aside the carved squash body. Cook up some wild rice. Combine the cooked squash with the rice with good spices (sage, onion, pumpkin seeds?) Prepare a sage and sunflower butter gravy, not too thick. Put the squash and wild rice mixture inside the squash, pour the gravy on top. Bake until cooked or warm. Have extra gravy handy, as everyone will want some more. Very festive and vegetarian. Try using all North American ingredients for a true traditional dish.
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nita
climber
chica from chico
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Nov 23, 2007 - 02:38am PT
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This was at the Thanksgiving table.
Easy Persimmon salad.
Fuyu Persimmons, the yummy firm ones-wash and cut in chunks
add good olive oil, balsamic vinegar and a bit of finely chopped garlic..toss
..........................................
optional:
sugared spice nuts
apple slices
cranberries or raisins
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dipper
climber
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bump with extra stuffing
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dirtineye
Trad climber
the south
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I'm going to cheat a little here, cause I don't have the recipe.
BUT, it's easy to remedy that.
My aunt, mom's little sister, came up with this brilliant idea:
Take your basic spice cake recipe.
Add some pumpkin pie filling to it.
WAY, WAY better than any spice cake you ever had before!
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