Thanksgiving 2004
Hot Apple Cider
6 parts apple juice to 1 part cinnamon Schnapps, 1 tsp. lemon juice and a pinch of salt
Smoked Salmon Canapés
Mix 2 cups of mayonnaise with 1/8 c. onion powder and 1/8 c. dill. Allow to stand, covered, overnight, in fridge. Spread 24 slices of party pumpernickel with dilled mayonnaise. Roughly chop 2 cups of smoked salmon, top bread slices, leaving a small margin of mayonnaise showing. Centre a slice of green olive on each. Serve cold on a bed of parsley heads, with a bowl of caviar.
French Onion Soup
3 cans French onion
soup
3 can beef consommé
1 cup white wine
2 tbs. tomato paste
2 sticks butter
3 jars puréed beef baby food
1/2 tsp. each: salt, garlic powder,
onion powder, paprika, coarse ground black pepper
Put wine, tomato paste and baby food
into blender and purée
until smooth. Add to remaining ingredients and heat to boiling. Grate
aged Swiss cheese into each bowl, ladle in soup, cover, serve.
Oysters Vanderbilt
(serves 6)
4 oysters in shells
dry bread crumbs
from French bread
5 tbs. minced onion
1 tbs. well snipped parsley
1/2 c. cream cheese mixed with 1/2 c. butter
1 c. chopped cooked spinach
1/2 c. fine bread crumbs mixed with 1/2
c. soft butter, 1/8 tsp. salt & pepper
Open oyster shells with knife, remove oysters and dry. Wash shells; lay in a tsp. of dry crumbs, then place each oyster in a deep half shell. Mix onion, parsley and cream cheese; spread over oysters. Top each with 2 teaspoons spinach and sprinkle with 1/2 teaspoon crumbs. Heat on bed of rock salt at 450 degrees for 10 minutes. Serve 4 per plate, on bed of Kosher salt to stabilize and keep from tipping.
Ambrosia
Combine bite sized pieces of: orange, papaya, banana, 2 colours of grapes, pears, and maraschino cherries, with sweetened Baker's coconut, tiny marshmallows, whole walnuts and Miracle Whip, tinted pink with the juice from the cherries. Serve on a bed of well shredded lettuce.
Stuffed Loin of Pork
Serves 4
1 boneless pork loin roast, about 2 pounds
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 large garlic cloves, minced
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon dried sage leaves
• 1 teaspoon dried rosemary leaves
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 cup chicken broth
Preheat oven to 350° F. Starting at one long end, cut through the roast in a spiral fashion, about 1/2-inch thickness, until the roast lays flat. Place fat side down. Season inside with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Sprinkle with the garlic, thyme, sage, rosemary and Parmesan cheese. Lightly pat the topping into the meat with your hand. Roll from the short end and secure with butcher's twine. Season the outside with salt and pepper.
Heat a skillet large enough to hold the roast over medium-high heat. Add the remaining 1 tablespoon of olive oil and heat. Add the roast, fat side down, and sear until nicely browned, about 2 minutes on each side. Turn fat side up and roast in oven until an internal temperature of about 150°, 50 to 60 minutes. Place roast on cutting surface, cover lightly with foil, and let rest 10 minutes. Remove the twine from the roast and cut into about 1/2-inch slices. Serve.
Sweet Potato Soufflé
Drain 5 cans of sweet potatoes, whip smooth in Mix Master, in batches. Beat 5 eggs, add. Mix in four sticks of softened, (not melted), butter, then fold in 2 large jars of warmed Marshmallow Fluff. Bake at 350º, in unbuttered, straight sided soufflé dishes, for 45 minutes. Serve hot.
Roasted Vegetables
In a 350 º oven, roast, covered: cauliflower heads, Brussels sprouts, green beans, fresh asparagus, whole radishes, baby carrots, large chunks of yellow pepper, quartered small onions, and peeled cloves of garlic, basted with goose fat. After 35 minutes remove cover and roast for another 10 minutes. Cast in some Kosher salt and coarse ground black pepper, serve hot.
Cranberry Relish
3 cans chunky cranberry sauce
3 cans
pineapple tidbits
1 jar pineapple preserves
10 stalks celery, chopped
6 boxes cranberry Jell-O
cranberry juice mixed with juice from pineapple
Combine the first 4 ingredients, make Jell-O according to package instructions, substituting juice for water. Add to fruit, chill overnight. Run through with a fork before serving.
Corn and Pecan Dressing
Combine: 3 bags of cornbread cubes, 5 well
beaten eggs, 1 can creamed corn,
5 chopped stalks of celery, 2 chopped
onions, 6 cups roughly chunked sausage, one bag whole pecans, and
1 tsp. salt. Bake in buttered casseroles, at 350º, for 1/2 hour.
Serve hot.
Gateau Chocholat avec Glacé et Sauce Framboise
To make sauce melt 3 large jars of raspberry preserves, simmer very
gently with
1 c. raspberry Schnapps, for about five minutes. Add 2
boxes fresh raspberries, toss to warm, serve immediately.
Coffee Liqueur Brandy