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Thanksgiving recipes

post #1 of 11
11/21/02 at 1:27pm
Thread Starter 
It's that time again and I was thinking (insert comment here) anyway, I am a traditionalist I suppose in that my T'Day dinner hasn't changed much if any since I was a kid. And that was a long, long time ago. Every year I say we are going to do something different and every year we have the same thing. I love it so I'm in no real hurry to change things though I may go so far as to add a persillade under the skin this year! Ooh:eek: say it a'int so!:rolleyes:
Anyway I have added one dish over the years that wins raves everywhere and I do like it so I am posting it here. What I would like to see is every body else also post a recipe or dish that they serve at T'Day and who knows we may all try something different this year, even me!

Sweet Potato Gallette

This recipe is from memory (yes, my memory) so you may have to tweak it a bit but it is delicious!

1.5 lbs brussel sprouts trimmed and thin sliced (cut off the root end)
4 oz whole butter
1 cup pecan pieces
4 whole eggs
1.5 cups heavy cream
1 large sweet potato (yam) peeled and washed and sliced about 1/8" thick
Salt and pepper to taste
1 teaspoon nutmeg
Maple or pancake syrup

Preheat oven to 375º F.

Heat large heavy pan and add 1 tablespoon butter. Add pecans and toast in butter until toasted. Set aside.

Reheat pan and melt remaining butter. Add brussel sprouts and cook. cook to crisp/tender. Set aside and cool somewhat. Add pecans and put into baking dish (11"x17" or so for this quantity)

Mix eggs and cream and nutmeg well. Pour over brussel sprouts Season with salt and pepper. Top with slightly overlapping slices of sweet potato and drizzle with syrup.

Bake in 375º oven 30 minutes until cream is set and potatoes are soft.

This is really good!
Happy Thanksgiving
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post #2 of 11
11/21/02 at 2:09pm
Chrose, this sounds delicious. Can another veg be substituted for the sprouts? My family won't touch them.

I'm the unlucky one chosen to provide 2 vegetable dishes for our dinner for 13. Are they picky?.... some, yes. One of the dishes will have to be simply steamed broccoli, but the other can go further afield (without containing onions or garlic- yes, you read that right.) I usually do a saute (in butter) of julienned zucchini, yellow squash, and carrots; sliced asparagus and green beans; and shitake mushrooms, sprinkled with thyme. Very easy, and I can par-cook it the day before to finish in the microwave.

But I'm tired of that dish and would like to find another. Any ideas? Thanks in advance.
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post #3 of 11
11/24/02 at 4:17am
Can you bring a cold, salad type dish? I do an apple/ginger salad that's gotten me raves from all kinds of eaters!

Can't give measurements, as I just eyeball, but here are the ingredients;

3-4 different kinds of apples, cored and cut in cubes
Sour cream or creme fraiche
A little sugar to sweeten the sour cream just a bit
Vanilla
grated fresh ginger
Chopped candied ginger
A little orange juice to thin out the sour cream
Dried cranberries or sour cherries
Toasted sliced almonds

Or, Pan-roasted brussel sprouts - I've gotten folks who HATE brussel sprouts to eat these!

PAN BROWNED BRUSSEL SPROUTS

2-3 servings

½ lb.Brussel sprouts
2 large garlic cloves
1 ½ T unsalted butter
1T olive oil
2T pine nuts

Trim sprouts and halve lengthwise; cut garlic into thin slices. Head 1T butter with oil over moderate heat and cook garlic til pale gold. Transfer garlic to a small bowl. Reduce heat to low and place sprouts in pan, cut sides down, in one layer; sprinkle with pinenuts and salt; cook without turning til crisp tender and undersides aregolden brown about 15 minutes. Transfer to plate, add garlic and rest of butter to skillet and cook til pine nuts are pale golden; spoon mixture over sprouts and sprinkle pepper.
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post #4 of 11
11/24/02 at 7:28am
Chrose -- I read about that galette on another site, and I think I might bring that! How many does it serve?
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post #5 of 11
11/24/02 at 3:44pm
Mezz, I tried this terrine I saw on TV and I thought it was pretty good. Notice: it has no onions or garlic. It is BEST made a day or two ahead, so perfect for a party. And there's nothing there that can't stand a few hours at room temperature, which is the best serving temp. The red pepper vinaigrette really makes the dish. But those of your friends who really object to taste can leave it off. :)

You can find it at
http://www.jewishtvnetwork.com/ under Pates, Vegatable Terrine (episode 213)
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post #6 of 11
11/24/02 at 7:07pm
Thank you, Alexia! Great idea. I would serve a cold tomato-based sauce on the side with this.
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post #7 of 11
11/25/02 at 7:29am
Mezz, having tried it both ways, the red pepper vinaigrette sauce better to my taste. The red pepper element within the terrine is very slight and the sauce picks it up and amplifies it against the blandness of the other ingredients. Also, when I made it with chard as the green element rather than the spinach, I preferred it that way.

I made mine in a 9x5" loaf pan which yield a terrine only 2-3" high and got much more than 6 slices from it.

Another tip. The first time I made it, after chilling it weighted, I found that it was still swimming in its own juices. (I had used a fair amount of olive oil while grilling the eggplant to keep it from sticking to my indoor grill.) The next time, after it had rested, weighted, for awhile to compress it, I used a second loaf pan (conveniently the same size) on top, flipped the two (sandwiching the terrine between the two) over a plate to catch the juices. I liked this result better.

The chief drawback of this terrine is that it has no binding agent, so requires careful handling when cutting and serving if you want to retain its physical integrity.
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post #8 of 11
11/25/02 at 10:02am
Thread Starter 
Suzanne and Mezz to answer your questions I believe the quantities I gave will yield roughly 8 servings or so. It's not necessarily as rich as you might think with the cream. So I may be generous with 8 svgs. For me....2-3!:eek:

AS far as other veg being substituted I don't see why not. Remember the B. Sprout water content is low after intial cooking so I would use a veg with a similar water content. I imagine too that Carrots would be awesome in this dish! Cabbage also (although I don't see the diference between that and the B's.)
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post #9 of 11
11/25/02 at 5:39pm
Thank you all for the yummy ideas. Now the tough part: deciding what to make!:crazy:
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post #10 of 11
11/26/02 at 7:29pm
this is a no brainer that 5 people out of 12 asked for the recipe....
Sweet potatos sliced baked with 40% cream ....a sprinkling of salt....you know sometimes I just don't fight it and go for the simple prepartions....they usually get the most compliments. If you want to add sliced garlic and gyuere that just adds to the flavors.
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post #11 of 11
11/27/02 at 5:49pm

Caramelized Brussel Sprouts

Here's one for simply wonderful brussel sprouts:


Blanch about a lb. of fresh, washed and trimmed brussel sprouts for about 4 minutes, ice bath to stop cooking.

In shallow casserole dish, place brussel sprouts, (you can also add some quartered new potatoes) dollops of butter all around.

Salt and white pepper to taste.

Hot 425 degree oven for 25-35 minutes until these little babies are soft and caramelized and just mouthwatering!!



Noramouse:D
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