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The potluck Thanksgiving.

The potluck Thanksgiving

This year, take it easy. Have a potluck Thanksgiving.

According to the many Western families we talked to, potluck Thanksgivings are not only a whiz to assemble, they're also fun. Everyone shares in the activities. And, with proper planning, cleanup is considerably reduced.

How do you proceed? First, take a head count. Next, work out a menu, ranging from a loose framework to a detailed plan, then assign duties (including number of portions to produce) and establish the ground rules. Most popular requests are to ask guests to bring dishes ready to serve--hot or cold--and to take the empty containers home afterward.

With these rules in mind, we propose 27 make-ahead dishes that travel well. They're all pictured on the preceding 2 pages. Basically, there are 3 menus, each featuring 9 interchangeable dishes. Pick and choose among the offerings from appetizers through desserts, or substitute some family favorites.

Each dish makes 8 servings; if your group is smaller, keep in mind that the leftovers hold up well. Paired with a 10- to 12-pound turkey, you have a meal that will more than satisfy 8 hungry diners.

If you expect 16 to sit down for Thanksgiving dinner, just make each recipe twice or select 2 dishes in the same category. To multiply servings for larger groups, use the same formula.

Hosts often plead: don't expect to find room in my holiday refrigerator! This menu's cold or room-temperature foods are simple to manage: just keep them cold in insulated chests or bags.

As no household has unlimited oven space, make sure it is well understood how the space is to be used. Usually it's easiest to heat foods at home and carry them in insulated containers. But it is very important that hot foods not be held at serving temperature for more than 3 hours. Beyond this limit, there is always the possibility that bacteria capable of causing illness will develop in sufficient numbers to be dangerous (for some details on how to handle food properly, see page 92).

As you will note in many of the recipes, dishes can be reheated in the microwave oven--either before or, if manageable for the host, after arrival for dinner.

APPETIZERS

Showy, simple, quick, and refreshing ways to start the meal

1. Clam-stuffed Shells

If you can't find giant pasta shells, use the large-size shells, about 1 1/2 inches long; you need about 150.

32 giant pasta shells, each about 2 1/2 inches long (about 8 oz. total)

1 tablespoon salad oil

2 large packages (8 oz. each) cream cheese, at room temperature

3 cloves garlic, pressed or minced

2 tablespoons prepared horseradish

1/4 cup chopped parsley

4 cans (6 1/2 oz. each) chopped clams, drained

Salt and coarsely ground pepper

Parsley sprigs

In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Stir in pasta. Boil, uncovered, until pasta is just barely tender to bite, about 15 minutes; drain. Fill pan with about 2 quarts cold water. Add pasta and oil; when cool, drain in a colander, shaking gently to remove water lodged in curves of shells.

With a mixer, beat cheese, garlic, and horseradish until creamy. Stir in chopped parsley, clams, and salt and pepper to taste. With 1 hand, hold open a pasta shell; with the other hand, spoon in clam mixture to fill. Arrange on a serving platter; sprinkle liberally with pepper.

Serve, or cover and chill up until the next day; garnish with parsley. To transport, carry in an insulated chest. Makes 8 appetizer servings.--Mary Baier, Fair Oaks, Calif.

2. Gorgonzola and Belgian Endive

4 or 5 medium-size heads (about 2 oz. each) Belgian endive

About 1/2 pound gorgonzola or blue-veined cheese

Rinse endive heads, wrap in paper towels, enclose in a plastic bag, and chill at least 30 minutes or until next day. To transport endive and cheese, carry both in an insulated bag.

Place cheese in the center of a tray. Cut endive leaves free at base and arrange on plate with tips out, overlapping leaves around the cheese. Let individuals serve themselves, cutting off a small bit of cheese and putting it in a leaf to eat. Makes 8 appetizer servings.

3. Shrimp on Palm Pedestals

1 can (14 oz.) hearts of palm, drained and rinsed

1/4 cup mayonnaise

1 teaspoon minced fresh dill weed or 1/4 teaspoon dry dill weed

1 teaspoon lemon juice

1/4 pound tiny cooked shelled shrimp Dill sprigs (optional)

Cut hearts of palm into 3/4-inch lengths and set with a cut end up on a small tray.

Mix mayonnaise, dill, and lemon juice. On top of each palm piece, place an equal amount of dill mayonnaise. Set 1 shrimp and 1 tiny dill sprig on top of each palm piece. Serve, or cover and chill until next day; to transport, carry in an insulated chest. Makes 8 appetizer servings.

SOUPS

Light broth to thick, smooth bisque

The first two are best served hot; the cranberry borscht is served cold.

4. Tomatillo and Chili Broth

6 cups regular-strength chicken broth

1 fresh jalapeno chili, stemmed, seeded, and minced

3/4 pound tomatillos, husked, rinsed, cored, and finely chopped

1/4 cup lime juice

About 1/3 cup fresh cilantro (coriander) leaves

In a 3- to 4-quart pan on high heat, bring broth to boiling with chili and tomatillos. Simmer, uncovered, for 3 to 4 minutes. Add lime juice.

Serve hot. If made ahead, let cool, then cover and chill up until next day. Reheat to simmering. Transport in a thermos. Pour into a tureen and top with cilantro. Ladle into small bowls. Makes 8 servings, about 1 cup each.

5. Curried Yam and Apple Bisque

2 tablespoons butter or margirine

1 large onion, chopped

2 large Golden Delicious apples, peeled, cored, and chopped

1 clove garlic

2 teaspoons curry powder

1/2 teaspoon ground coriander

7 cups regular-strength chicken broth

1 cup dry sherry

2 pounds (about 3 medium-size) sweet potatoes or yams, peeled and cut into 1-inch cubes

Salt

Unflavored yogurt, optional

Golden raisins, optional

In a 5- to 6-quart pan, melt butter over medium heat. Add onion, apples, and garlic; stir until onion is limp, about 10 minutes. Add curry and coriander; stir and cook until spices are fragrant, about 30 seconds.

Add broth, sherry, and sweet potatoes. Bring to boiling. Reduce heat, cover, and simmer until potatoes are tender when pierced, about 20 minutes. In a blender, puree soup, a portion at a time, until smooth. Add salt to taste.

Serve hot. If made ahead, cool, cover, and chill until the next day. Stir over low heat until hot. Transport in a thermos. If desired, garnish each serving with a dollop of yogurt and a few raisins. Makes 8 servings, about 1 1/2 cups each.

6. Cranberry Borscht

1 can (1 lb.) diced beets

2 cups cranberry juice cocktail

1 3/4 cups or 1 can (14 1/2 oz.) regular-strength chicken broth

1/4 cup finely chopped green onions

1/4 cup finely chopped celery

About 1/2 cup sour cream

About 1 tablespoon finely shredded orange peel

Freshly grated nutmeg

In a blender, smoothly puree beets with their liquid. Pour into a 3- to 4-quart pan; add cranberry juice, chicken broth, green onions, and celery. Bring to a boil on high heat; cover and simmer 5 minutes. Remove from heat, uncover, and let cool. Cover and chill at least 3 hours. Serve cold or chill up until next day. Transport in a thermos.

To serve, present in a tureen or ladle into small bowls. Spoon sour cream into soup and top with orange peel and grated nutmeg. Makes 8 servings, about 3/4 cup each.--Lois Dowling, Tacoma.

SALADS

Colorful and long lasting; some are cooked

An option to consider is your favorite salad of leafy greens with a light dressing --or try one of the salads on page 169. Add one of them to the menu, or use instead the following choices.

7. Apple Chard Salad

About 2 pounds Swiss chard

5 tablespoons water

6 tablespoons cider vinegar or white wine vinegar

2 medium-size Red or Golden Delicious apples

1/2 cup olive oil

Salt and pepper

1/4 cup pecan halves

Wash and drain chard; trim off tips of stems and discard. Finely sliver remaining stems; also finely sliver leaves but keep separate.

In a 5- to 6-quart pan, combine stems, 3 tablespoons water, and 1 tablespoon vinegar. Place on high heat and stir often until stems are crisp and lighter in color, 3 to 4 minutes. Pour from pan into a bowl. (Stems may darken slightly on standing.)

Set aside 3 cups of the slivered leaves. Rinse pan and add 2 tablespoons water and remaining leaves; stir over high heat just until barely wilted, about 3 minutes. Pour from pan and let cool.

Cut apples in quarters, core, and thinly slice. Reserve 4 slices for garnish, then cut remaining apple into thin slivers. Mix slices and slivers with 5 tablespoons vinegar and oil. To hold until next day, cover stems, cooked leaves, raw leaves, and apples separately; chill.

To serve, mix stems, leaves, and slivered apples together in a bowl; season to taste with salt and pepper. Sprinkle salad with pecans and top with apple slices. To transport, cover and carry in an insulated chest. Makes 8 servings.--Roxanne Chan, Albany, Calif.

8. Tricolor Celery Heart Salad

3 celery hearts (each about 2-in. diameter)

1/2 cup regular-strength chicken broth

6 tablespoons white wine vinegar

1/4 cup salad oil

1 teaspoon dry basil leaves

1/2 teaspoon dry oregano leaves

1/4 teaspoon pepper

1/4 teaspoon salt

12 green onions

1/4 cup nicoise olives

2 to 3 tablespoons finely chopped canned pimientos or canned roasted peppers

Rinse celery hearts and drain, then trim to 6 inches in length; reserve stalks for other uses. With a vegetable peeler, pare as many of the coarse strings as possible from outer stalks on hearts. Also pare base to remove any discoloration.

Cut each heart lengthwise in quarters; tie a string around the middle of each quarter to hold together. Place in a 5- to 6-quart pan. Add broth, vinegar, oil, basil, oregano, pepper, and salt. Bring to a boil on high heat, cover, and simmer on low heat until celery is tender when pierced, 15 to 20 minutes (after about 8 minutes, transfer celery on pan bottom to top). Remove from heat, uncover, and let cool. If made ahead, cover and chill up until next day. Meanwhile, rinse onions and trim off and discard roots and tips of stems.

In a 10- to 12-inch frying pan, bring about 1/2 inch water to boiling. Immerse green onions in water just until slightly wilted, about 1 1/2 minutes. At once, immerse in ice water until cool. Drain; if made ahead, cover and chill up until next day.

Snip string from celery. Lift each heart from marinade and tie a wilted green onion around it. Arrange on a platter. Add olives and pimiento to dressing. To transport, cover celery, and pour marinade into a container and cover. To serve, pour marinade over celery. Makes 8 servings. --Claire Kellogg, Beavercreek, Ore.

9. Red Radish Rafts

4 medium-size (about 1 1/2 lb. total) yellow, red, or green bell peppers

1 cup finely chopped red radish

1 to 1 1/2 cups (5 to 7 oz.) finely chopped peeled daikon

1/2 cup minced red onion

1/3 cup seasoned rice vinegar (or 1/3 cup white wine vinegar plus 2 teaspoons sugar)

Salt and pepper

3 or 4 red radishes

Cut peppers in 1/2 lengthwise; cut out seeds and stems. Lay, cut side down, in a 10- by 15-inch baking pan. Broil about 2 inches from heat until charred, about 8 minutes. Let cool, then pull off and discard charred skin that comes away easily.

In a bowl, combine chopped red radish, daikon, and onion. Add vinegar and mix; season with salt and pepper to taste. Arrange peppers, cut side up, and fill equally with radish mixture. Serve, or cover and chill until the next day; transport in an insulated chest or at room temperature. Thinly slice remaining radishes and use to garnish salads. Makes 8 servings.

GREEN VEGETABLES

Ways to keep them green and fresh

Because green vegetables fade and lose their pretty color when kept hot for even a short period, the broccoli and green bean dishes are designed to be served at room temperature. If you aren't going to make them ahead or transport them, both dishes can be cooked and served hot. The spinach-filled artichokes hold their color better; bake or reheat them in the microwave oven.

10. Broccoli Milanese

1/2 cup olive oil

3 cloves garlic, minced or pressed

1/2 cup fine dry bread crumbs

1/4 cup minced parsley

1/2 teaspoon grated lemon peel

2 pounds broccoli

2 tablespoons lemon juice

Salt and pepper

In a 7- to 8-inch frying pan over mediumhigh heat, combine 1/4 cup olive oil and garlic; stir often until garlic is pale gold; do not brown as the flavor will be bitter. Add bread crumbs and stir until they taste richly toasted. Stir in parsley and lemon peel. Let cool, then package airtight and hold for up to a day. Rinse broccoli, trim and discard tough ends. Cut stalks, through flowerets, into sections no thicker than 1/2 inch. In a 5- to 6-quart pan, bring about 3 inches water to boiling on high heat. Add broccoli and cook, uncovered, at a gentle boil until stalks are just tender when pierced, 6 to 8 minutes.

If made ahead, drain broccoli and immerse at once in ice water until cool. Drain well; cover and chill up until next day. Also mix remaining 1/4 cup oil with lemon juice; over and let stand up until next day. To transport, cover broccoli in a serving dish; carry seasoned crumbs and oil and lemon dressing in separate containers.

To serve, pour dressing over broccoli and sprinkle with crumbs. Makes 8 servings. --Tracy King, Eagle Rock, Calif.

11. Green Beans with Braised Oriental Mushrooms

2 ounces dried shiitake mushrooms

Water

3 tablespoons soy sauce

3 tablespoons dry sherry

1 tablespoon sugar

4 slices fresh ginger (each about the size of a quarter)

5 teaspoons Oriental sesame oil

2 pounds green beans, ends trimmed

Soak mushrooms in hot water to cover until soft and pliable, about 20 minutes; then trim off and discard tough stems.

In a 1- to 2-quart pan, combine mushrooms, 2 tablespoons soy, 2 tablespoons sherry, sugar, ginger, and 1 cup water. Bring to boil on high heat; reduce heat and simmer, covered, over low heat until mushrooms have absorbed all the liquid, about 15 minutes. Stir in remaining soy, sherry, and 2 teaspoons sesame oil.

Meanwhile, in a 5- to 6-quart pan bring 3 quarts water to boiling on high heat. Push beans into water. Cook, uncovered, until beans are bright green and just tender to bite, 3 to 5 minutes; drain. (If made ahead, immerse in cold water until cool; drain, cover, and chill up until next day.)

Mix beans with 3 teaspoons sesame oil and arrange in a serving dish. To transport, cover beans and mushrooms in separate containers. To present, spoon mushrooms and juices in a band across the beans. Serve warm or at room temperature. Makes 8 servings.

12. Artichokes and Spinach au Gratin

8 large artichokes, each about 3 1/2-inch diameter

About 1/2 cup vinegar

1 tablespoon each dry thyme leaves, coriander seed, dry basil leaves, and black peppercorns

1/2 teaspoon crushed dried hot red chilies

Spinach filling (recipe follows)

1 cup shredded gruyere or Swiss cheese

With a sharp knife, cut off about the top 2/3 of each artichoke. Also cut off stems flush with bottoms and peel lightly to remove coarse fibers. Snap coarse outer leaves back, pulling them away from the fleshy base until all coarse leaves are removed. Drop artichokes as trimmed into a bowl with about 1 quart water and 1/4 cup vinegar.

In a 4- to 5-quart pan, combine 2 quarts water, the remaining 1/4 cup vinegar, thyme, coriander, basil, peppercorns, and chilies. Bring to boiling on high heat. Drain artichokes and add to pan. Cover and boil gently until artichoke bottoms are tender when pierced, about 30 minutes. Let cool in broth; drain. Pull and discard small leaves and fuzzy center from each artichoke. Spoon spinach into each, mounding to use all the filling.

Set artichokes in a shallow 9- by 13-inch dish. If made ahead, cover and chill up until next day. Sprinkle cheese onto artichokes, mounding to use it all. Bake artichokes, uncovered, in a 350| oven until hot, about 30 minutes. Or cover loosely with plastic wrap and heat in a microwave oven on full power (100 percent) until hot, about 15 minutes. To transport, cover artichokes and carry in an insulated chest. Makes 8 servings.

Spinach filling. Thaw 2 packages (10 oz. each) frozen leaf spinach. With your hands, squeeze spinach tightly to remove as much liquid as possible. Coarsely chop the leaves and set aside.

Mince 1 large onion. Melt 5 tablespoons butter or margarine in a 10- to 12-inch frying pan over medium-high heat. Add onion and stir often until lightly browned, about 5 minutes. Stir in 2 tablespoons all-purpose flour, then 1 cup regular-strength chicken broth and 6 tablespoons half-and half (light cream) or whipping cream, and 1/4 teaspoon ground nutmeg. Stir and boil about 1 minute. Add spinach and stir to mix well. Remove from heat and add salt and pepper to taste. Use hot or cool.

YELLOW VEGETABLES

Traditional choices with a light touch

Tiny pumpkins stuffed with equally diminutive onions look enchanting, taste great. Chestnuts, a traditional favorite, team up with carrots for a mellow dish. And the delectable sweet potato dish, remarkably, contains no fat.

13. Petite Pumpkins with Balsamic-roasted Pearl Onions

If you can't get the mini-pumpkins, use 4 acorn or golden acorn squash (each about 1 1/2 lb.). Cut squash in half lengthwise, seed, and put cut side down in a 12- by 17-inch pan. Add 1 cup water and bake, covered, in a 375| over until tender when pierced, about 1 hour. Fill with onions and continue as directed, following.

8 mini-pumpkins (Jack Be Little or Munchkin) or sweet dumpling squash (each 6 to 7 oz.)

6 cups (about 2 1/4 lb.) or 3 packages (12 oz. each) pearl onions (about 3/4-in. diameter); or 3 packages (10-oz. size) frozen tiny onions

Water

1/2 cup balsamic or red wine vinegar

About 4 tablespoons (1/8 lb.) butter or margarine

1 tablespoon sugar

Salt

Rinse pumpkins, then set slightly apart in a 10- by 15-inch baking pan. Bake, uncovered, in a 375| over until soft when pressed, about 40 minutes. Let cool. With a small, sharp knife, but off tops, making them large enough to use as lids; set tops aside. With a small spoon, scoop seeds from pumpkins and discard.

Peel fresh onions (to make peeling easier, put onions in a large bowl; add boiling water to cover, then drain and peel). Put onions (fresh or frozen) in a 9- by 13-inch baking pan. Add vinegar and 2 table-spoons butter. Bake, uncovered, in a 400| oven, stirring every 10 minutes or so, until vinegar is almost gone, about 1 hour. Mix sugar into onions and continue to bake until lightly glazed, about 10 minutes; stir several times. Add salt to taste.

Spoon onions into pumpkin shells, filling equally and using all (the onions will mound up). And a dot of butter to each pumpkin, then set lid on top. Set pumpkins closely together in a shallow 9- by 13-inch baking dish. If made ahead, cover and chill up until next day.

Bake, covered, in 375| oven until hot, about 15 minutes if warm, or 25 minutes if chilled. Or cover loosely with plastic wrap and heat in a microwave oven on full power (100 percent) until hot, about 12 minutes. To transport, cover and carry in an insulated chest. Serves 8.

14. Lemon Carrots and Glazed Chestnuts

3 pounds carrots

Water

2 tablespoons butter or margarine

Salt

1 lemon

3/4 cup canned chestnuts in syrup (including syrup)

Peel carrots and cut in long diagonal slices about 1/4 inch thick. Place in a 3- to 4-quart pan and add 4 cups water. Bring to a boil, cover, and simmer until carrots are just barely tender when pierced, about 5 minutes. Drain, reserving 2 tablespoons of the water. Return the reserved water to the pan with carrots; add butter and salt to taste.

Cut lemon in half lengthwise, then very thinly slice crosswise; pick out seeds and discard. Mix lemon with carrots and pour into a shallow 2-quart baking dish. Spoon chestnuts in syrup onto carrots. If made ahead, cover and chill up until next day.

Cover carrots and bake in a 350| oven for 15 minutes. Uncover and bake until carrots are very tender when pierced, about 10 minutes; several times, tilt pan to gather juices and spoon over carrots to keep moist. If you let carrots cool, you can cover with plastic wrap and reheat in a microwave oven on full power (100 percent) until hot, about 15 minutes. To transport, cover and carry in an insulated chest. Makes 8 servings.

15. Sweet Potatoes with Fresh Candied Orange

3 1/2 to 4 pounds (about 6 medium-size) sweet potatoes or yams, scrubbed

4 large (about 3-in. diameter) oranges

Water

1/2 cup sugar

1/4 cup orange-flavor liqueur

1 cup orange juice, optional

3 or 4 cross-cut orange slices, optional

Fresh mint leaves, optional

Set potatoes in a 10- by 15-inch pan and bake in a 350| oven until soft when pressed, about 1 hour. Let cool, peel, and put in a large bowl; set aside.

With a vegetable peeler, pare orange part of peel only from the four oranges. With a knife, but peel into long, very thin strips (about 1/16 in. wide). Juice oranges and set juice aside.

To remove bitterness from peel, place in a 4- to 5-quart pan and add 3 cups water. Bring to boiling on high heat; drain. Add 3 more cups water, bring to boiling, and drain. Repeat boiling step a third time, then drain peel. To candy the peel, add sugar and 1 cup water to pan. Boil on high heat, uncovered, until water is almost gone; watch carefully to avoid scorching. Add 1/2 cup orange juice (use juice reamed from 4 oranges) and boil until liquid is almost gone; watch carefully to avoid scorching. Then add liqueur and boil until liquid is almost gone; watch carefully to avoid scorching.

Add 1/4 cup orange juice (use juice reamed from 4 oranges) and stir until boiling. Remove from heat and set aside about 2 tablespoons of the candied peel. Add remaining orange juice (use juice reamed from 4 oranges) and boil on high heat, uncovered, until reduced to 1 cup. Pour mixture into potatoes and mash to blend well. Sweet potatoes are inclined to be drier, so add as much of the optional 1 cup orange juice as needed to give a moist, smooth texture.

Spoon potato mixture into a shallow 2 1/2- to 3-quart baking dish. If made ahead, cover and chill potatoes and reserved candied peel up until next day.

Bake, uncovered, in a 350| oven until hot, about 1 hour; or heat in a microwave over on full power (100 percent) until hot, about 25 minutes. To transport, cover and carry in an insulated chest; also bring reserved candied peel, orange slices, and mint leaves. To present, arrange orange slices on potatoes, and spoon candied peel over fruit; garnish with mint leaves. Makes 8 servings.

OTHER VEGETABLES

Onions, cauliflower, and turnips with a surprise

This broad category yields three Thanks-giving dinner options: sauteed onions to bake in a pie, cauliflower to enjoy hot or cold with a flavorful herb dressing, and an intriguing combination of turnips and jicama with its tender-crisp texture.

16. White Onion Pie

Although you assemble the pie ahead, so the bread will have time to absorb the milk-egg mixture, you bake it just before serving or transporting. Also, carry along green onions to garnish the pie before serving it.

4 large onions (about 2 lb. total), sliced

2 tablespoons butter or margarine Salt

4 slices white bread

1/2 cup grated parmesan cheese 2 large eggs

1/4 teaspoon pepper

1 cup milk

2 to 4 tablespoons slivered green onions

In a 10- to 2-inch frying pan over medium-high heat, cook onions in 1 table-spoon of the butter, stirring frequently until slightly browned, about 30 minutes. Add salt to taste.

Meanwhile, toast the bread and spread with remaining butter. Tear or cut toast into 1/2-inch cubes and scatter over bottom of a buttered shallow 1 1/2-quart (about 8- by 12-in. oval) pan or dish. Evenly spoon onions over bread; sprinkle onions with cheese.

Beat eggs and pepper to blend with milk. Pour milk mixture over onions. Cover and chill for at least 6 hours or until next day. Uncover and bake in a 350| oven until filling in center jiggles only slightly when pan is gently shaken, about 25 minutes.

To transport, cover and carry in an insulated chest. Also bring along slivered onions. Sprinkle onions on top of casserole. Makes 8 servings.--Fran P. Thoman, Saratoga, Calif.

17. Cauliflower with Herb Oil

1 large head (about 2 1/4 lb.) cauliflower

2 lemons, cut into wedges

1/2 cup extra-virgin olive oil

1/4 cup thinly sliced chives or green onions

1 tablespoon minced fresh thyme or 1 teaspoon dry thyme leaves

1 teaspoon grated lemon peel

Several whole chives or 1 or 2 green onions, ends trimmed

Salt and pepper

Trim wilted leaves off cauliflower. Rinse head. Set cauliflower on a rack above about 1 inch boiling water in a deep 6- to 8-quart pan. Cover and steam until tender when pierced in thickest part, about 15 minutes. (If made ahead, immerse in cold water until cool; drain.) Place cauliflower in a serving dish. Arrange lemon wedges beside cauliflower.

Stir together oil, sliced chives, thyme, and lemon peel. If made ahead, cover and chill cauliflower and oil mixture separately until the next day; to transport, carry separately. Pour oil mixture over cauliflower. Garnish with whole chives. Cut head into wedges, leaving wedges in place. Squeeze lemon onto each serving and add salt and pepper to taste. Serve warm, at room temperature, or cold. Makes 8 servings.

18. Glazed Jicama and Turnips

2 tablespoons butter or margarine

1 1/2 pounds jicama, peeled and cut into 1/2-inch cubes (about 4 cups)

2 1/2 cups regular-strength beef broth

1 whole star anise or 1 teaspoon anise seed (optional)

2 tablespoons sugar

1 tablespoon soy sauce

2 green onions, ends trimmed

1 1/2 pounds turnips, peeled and cut into 1/2-inch cubes (about 4 cups)

In a 4- to 5-quart pan, combine butter, jicama, broth, anise, sugar, soy, and 1 green onion. Bring to boiling on high heat, cover, and simmer over low heat for 15 minutes. Add turnips and continue cooking, stirring occasionally, until jicama is tender but still slightly crisp, turnip is tender when pierced, and most of the liquid has evaporated, 30 to 40 minutes. Spoon mixture into a shallow 2- to 3-quart casserole.

If made ahead, cool, cover, and chill up until the next day. Loosely cover with plastic wrap and reheat in a microwave oven at full power (100 percent) until hot, stirring occasionally, about 15 minutes. Or bake, covered, in a 350| oven until hot, about 45 minutes. Stir, then garnish with remaining onion. Makes 8 servings.

POTATOES OR GRAINS

A little turkey gravy enhances these dishes

19. Potatoes Romanoff

3 large russet potatoes (about 2 lb. total), scrubbed

2 cups large-curd cottage cheese

1 cup sour cream

1 clove garlic, minced or pressed

1/4 cup finely chopped green onions

Salt

1 cup (4 oz.) shredded sharp cheddar cheese

Paprika

Cut potatoes into quarters and put into a 3- to 4-quart pan. Cover with water; bring to boiling on high heat. Cover and boil gently until tender when pierced, about 25 minutes. Drain and let cool.

Peel potatoes and cut into 1/4-inch cubes into a large bowl. Add cottage cheese, sour cream, garlic, onions, and salt to taste; mix well. Spoon into a shallow 2- to 2 1/2-quart (or 8- by 12-in. oval) casserole and spread out evenly. Sprinkle with shredded cheese and dust with paprika in a decorative pattern. If made ahead, cover and chill up until next day.

Bake, covered, in a 350| oven until hot, about 1 hour. Or cover with plastic wrap and reheat in a microwave oven on full power (100 percent) until hot, about 20 minutes. To transport, cover and carry in an insulated chest. Makes 8 servings.-- Lisa Johnson, Albuquerque.

20. Porcini Mushroom Risotto

2 ounces dried porcini mushrooms (cepes)

3 cups hot water

About 3 cups regular-strengh beef broth

1/3 cup butter or margarine

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, pressed or minced

2 cups arborio or pearl (short-grain) rice

About 1 cup grated parmesan cheese

Soak mushrooms in water until soft, 20 to 30 minutes. Squeeze and rub to work out any grit. Lift from water, squeezing dry. Coarsely chop mushrooms. Pour soaking water (be careful not to disturb sediment on bottom of bowl) through a fine strainer into a 1-quart glass measuring cup. Add broth to make 6 cups.

Place butter and olive oil in a 5- to 6-quart pan over medium heat. Add onion and stir often until limp and golden, about 10 minutes. Add garlic and rice; stir until rice looks opaque, about 5 minutes. Add broth mixture and chopped mushrooms.

Cook, stirring occasionally, until mixture comes to a boil. Adjust heat so rice boils gently; cook, uncovered, stirring occasionally, until rice is tender to bite and most of the liquid has been absorbed, 20 to 25 minutes. Toward end of cooking time, stir rice often to prevent sticking. Remove from heat and stir in half the parmesan cheese. Transfer mixture to a buttered shallow 2- to 3-quart baking dish.

If made ahead, cool, cover, and chill until the next day. Loosely cover with plastic wrap and reheat in a microwave oven at full power (100 percent) until hot, about 20 minutes. Or bake, covered, in a 350| oven until hot, about 1 1/4 hours. Sprinkle with remaining cheese. Makes 8 servings.

21. Wild Rice with Golden Raisins

1/4 cup (1/8 lb.) butter or margarine

1/2 cup golden raisins

1 large onion, minced

1 teaspoon dry thyme leaves

6 cups regular-strength beef or chicken broth

1 3/4 cups wild rice

2 tablespoons dry sherry (optional)

2 to 3 tablespoons slivered green onions

Melt butter in a 3- to 4-quart pan on medium-high heat. Add raisins and stir until they puff. Left raisins out with a slotted spoon and set aside.

Add onion and thyme to pan and stir often until onion is lightly browned, about 10 minutes. Add broth and bring to boil.

Rinse rice in a strainer under running water. Add to broth, bring to a boil on high heat, cover, and simmer until tender to bite, about 1 3/4 hours; stir occasionally. Add sherry the last 10 minutes. Pour rice into 2-quart baking dish. (If made ahead, let cool, cover, and chill up to 24 hours.)

Bake, uncovered, in a 350| oven for 15 minutes; if made ahead, bake, covered, until hot, about 1 hour. Uncover; put raisins on rice; bake 10 minutes. Or loosely cover with plastic wrap and reheat in a microwave oven on full power (100 percent) until hot, about 20 minutes. Add raisins; heat 2 to 3 minutes. To transport, cover and carry in an insulated chest. Garnish with green onions. Serves 8.

RELISHES

Lively fruited complements for the holiday bird

One relish is cooked; two are raw. All have vivid, lively flavors.

22. Cranberry-Port Relish

3 cups (12-oz. package) fresh or frozen cranberries

1 medium-size onion, minced

1/3 cup cider vinegar

1 cup golden raisins

1 cup sugar

1 1/2 cups port

1/2 teaspoon ground nutmeg

1 teaspoon each ground ginger and ground cinnamon

In a 3- to 4-quart pan, combine cranberries, onion, vinegar, raisins, sugar, port, nutmeg, ginger, and cinnamon. Bring to a boil over high heat, stirring occasionally. Simmer, uncovered, until mixture is thick and reduced to 3 cups, about 30 minutes; stir often to prevent scorching. Let cool. Serve, or cover and chill up to 2 weeks. Cover to transport. Makes about 3 cups, 8 servings.

23. Viva Cranberry

3 cups (12-oz. package) fresh or frozen cranberries

1 fresh jalapeno chili, stemmed, seeded, and minced

3/4 cup finely chopped onion

2 tablespoons minced fresh ginger

1/3 cup minced fresh cilantro (coriander)

5 tablespoons lime juice

2 teaspoons grated orange peel

1/4 cup tequila (optional)

3 tablespoons orange-flavor liqueur

Salt

In a food processor or with a food chopper, finely chop or grind cranberries with chili. Mix with onion, ginger, cilantro, lime juice, orange peel, tequila, orange liqueur, and salt to taste. Serve, or cover and chill up to 1 week. Cover to transport. Makes about 3 cups, 8 servings.

24. Pineapple Pepper Relish

3 cups 1/2-inch cubes pineapple

3/4 cup chopped red onion

3 tablespoons drained canned green peppercorns

1/4 cup lime juice

Combine pineapple, onion, peppercorns, and lime juice. Serve, or cover and chill up until the next day. Cover to transport. Makes 3 2/3 cups, 8 servings.

DESSERTS

Two to serve warm, one to serve cold

25. Thanksgiving Apricot Pudding

1 cup all-purpose flour

2/3 cup firmly packed brown sugar

1 1/2 teaspoons baking powder

1/2 cup milk

Apricot sauce (directions follow)

Whipped cream or vanilla ice cream

In a bowl, stir together flour, sugar, and baking powder. Add milk and stir until evenly moistened. Scrape the batter into a greased 9-inch-square baking dish and spread level. Pour apricot sauce over the batter. Bake in a 350| over until the cake layer that forms on top is richly browned and firm to touch, about 35 minutes.

Serve the pudding warm, or let cool, cover, and let stand until next day. Then serve at room temperature, or cover and reheat in 350| oven until hot, about 20 minutes. Or loosely cover with plastic wrap and heat in a microwave oven on full power (100 percent) until hot, about 4 minutes.

To transport, cover and carry in an insulated chest. Spoon into bowls and top with whipped cream or ice cream. Makes 8 servings.--Roxie Kamian, Walnut Creek, Calif.

Apricot sauce. In a 1 1/2- to 2-quart pan, combine 1 cup finely chopped dried apricots, 2 cups water, 2/3 cup firmly packed brown sugar, 2 tablespoons butter or margarine, and 1/4 teaspoon each ground cinnamon and ground allspice. Bring to a boil on high heat; turn heat to medium and stir often for 2 to 3 minutes. Use hot.

26. Eggnog Pie

3/4 cup water

2 envelopes (4 3/4 teaspoons) unflavored gelatin

1 cup half-and-half (light cream)

3 large eggs

3/4 cup sugar

1/8 teaspoon grated nutmeg

1 cup whipping cream

4 to 6 tablespoons light rum

1 baked 9-inch pie shell

About 1 cup semisweet chocolate curls or grated semisweet chocolate

In 1- to 2-quart pan, combine water and gelatin. Let stand until gelatin is softened, about 5 minutes. Place on medium heat and stir often until gelatin dissolves. Remove from heat and add half-and-half. Cover and chill until mixture just begins to get syrupy.

Separate eggs, putting yolks in a small bowl, whites in a large bowl. With an electric mixer on high speed, whip whites until foamy, then beat in 1/2 cup sugar until whites will hold soft, curving peaks.

Beat yolks with nutmeg and remaining 1/4 cup sugar until slightly thickened and lighter in color. Whip cream until it holds soft peaks. Fold whites, yolks, cream, and rum to taste into the gelatin mixture. If the mixture is not stiff enough to hold soft mounds, cover and chill until it does; check frequently, as it should not be too stiff to spoon in soft puffs. Mound mixture into pie shell. Set pie on a tray and cover with a large inverted bowl. Chill at least 3 hours or until next day.

Transport in an insulated chest, packing to protect filling and crust. To serve, spoon chocolate onto pie and cut into wedges.--Patt Hudler, Aptos, Calif.

27. Honey Pecan Pear Pie

1 pastry shell for deep-dish 9-inch pie

1/4 cup (1/8 lb.) melted butter or margarine

1 cup honey

3 large eggs

1/2 teaspoon grated orange peel

1 teaspoon vanilla

2 cups pecans in large pieces

1 medium-size ripe pear

Whipped cream or vanilla ice cream

Bake pastry shell in a 350| oven until pale gold color, about 8 minutes.

Meanwhile, beat together until well blended the butter, honey, eggs, orange peel, and vanilla; stir in the nuts. Peel pear, core, and cut into about 1/2-inch cubes. Distribute pear over bottom of pie shell (may be hot or cool). Pour honey mixture over fruit. Bake on the lowest rack of a 325| oven until filling is set when pan is gently jiggled, about 45 minutes. If top begins to brown excessively, drape pie loosely with a sheet of foil until pie finishes baking. Let cool in pan on a rack. If made ahead, cover loosely and let stand until next day. To transport, pack so crust is protected. Cut into wedges and top with whipped cream. Makes 8 servings.

Photo: APPETIZERS

1 Clam-stuffed Shells

2 Gorgonzola and Belgian Endive

3 Shrimp on Palm Pedestals

Photo: SOUPS

4 Tomatillo and Chili Broth

5 Curried Yam and Apple Bisque

22 Cranberry-Port Relish

6 Cranberry Borscht

Photo: SALADS

7 Apple Chard Salad

8 Tricolor Celery Heart Salad

9 Red Radish Rafts

Photo: GREEN VEGETABLES

10 Broccoli Milanese

11 Green Beans with Braised Oriental Mushrooms

12 Artichakes and Spinach au Gratin

Photo: YELLOW VEGETABLES

13 Petite Pumpkins with Balsamic-roasted Pearl Onions

14 Lemon Carrots and Glazed Chestnuts

15 Sweat Potatoes with Fresh Candied Orange

Photo: OTHER VEGETABLES

16 White Onion Pie

17 Cauliflower with Herb Oil

23 Viva Cranberry

18 Glazed Jicama and Turnips

Photo: POTATOES & GRAINS

19 Potatoes Romanoff

24 Pineapple Pepper Relish

20 Porcini Mushroom Risotto

21 Wild Rice with Golden Raisins

Photo: DESSERTS

25 Thanksgiving Apricot Pudding

26 Eggnog Pie

27 Honey Pecan Pear Pie

Photo: Create a grand feast with few chores. Host family did turkey, dressing, and gravy. Guests brought assigned dishes ready to serve hot or cold
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1987
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