Thursday, November 27, 2008

This post is entitled: Thanksgiving Recipes I Should Have Made This Year But Didn't.

(I will hopefully refer back to this next year and actually make them!)

Vegetarian Champagne Portobello Gravy

1/2 lb. butter
1 lb. baby portobellos, sliced thinly
4 cloves garlic, minced
2 red onions, halved then thinly sliced
1 cup flour
1 teaspoon fresh thyme leaves (maybe 1/2 teaspoon dry?)
1 teaspoon fresh savory leaves (1/2 teaspoon dry)
1 cup whipping cream
4 cups vegetable broth
4 cups dry champagne (or you can use broth)
salt and pepper to taste
chopped fresh parsley for garnish

Saute the mushrooms, onion, and garlic in butter until mushrooms release their liquid. There will be more butter than you need, but you're going to make a roux. Turn down heat to medium. Add flour and herbs, and stir to make a roux, adding more butter to moisten if needed. Cook the roux for a minute or so, it doesn't need to take on color, just lose the raw taste. Slowly, add the broth, stirring while you add. If you're scared of lumps, add the liquids off the heat, and add the liquids in small amounts, stirring till smooth with each addition. Add champagne, it'll fuzzle up a bit, that's okay. Correct seasoning with salt and pepper. Cook over medium heat, stirring frequently to prevent lumps (I use a ball whisk), until thickened. Pour into bowl or gravy boat and garnish with fresh parsley.

My nephews have been known to drink this from the gravy boats. Ugh.

Note: You can adjust the thickness of the gravy by adding more or less liquid.

Lumps: Surrounding the flour particles with fat helps prevent lumps; that's why a roux works so well. However, if you let the flour cook to the bottom of the pan, you'll get lumps. Stir frequently, cook over low heat, and add liquid gradually while whisking, and you'll be fine.


Baked Cranberries

1 lb bag cranberries
2 cups sugar
2 Tbsp Orange flavored liquor (opt)
2 packages frozen raspberries thawed

Spread rinsed and drained cranberries in glass 9X13 baking dish. Sprinkle with 2 cups sugar (I use less and it still is sweet enough)
Bake in 350 oven until the mixture is bubbly, about 40 minutes.. stirring about every 15 minutes. Remove from oven and stir in 2 packages of frozen raspberries and liquor. Refrigerate. Makes about 2 3/4 cup of relish...


Boozed Sweet Potatoes
6-8 sweet potatoes, baked until tender (not boiled, they retain more flavor)
butter or margarine
brown sugar
bourbon or brandy
Orange juice

Peel the potatoes and slice them into about 1" slices. Lay in a buttered casserole dish, set aside.

Melt about 1 stick of butter, and mix in some honey and brown sugar, then season to tase with the spices. This should be fairly thick and very sweet. Add about 1/4 volume of the mixture in bourbon, and 1/4 of the volume of the mixture in orange juice. Pour over the potato slices, lifting each one up so that the juice can get underneath. Bake at 350 degrees for 45 minutes to 1 hour, turning the potato slices every 15 minutes or so. You can top with marshmallows if you want, add them about halfway through baking. You

all recipes shamelessly pilfered from The Dish Forum (a soapmaking board). Soapers are GREAT cooks.


Post a Comment

Subscribe to Post Comments [Atom]

<< Home