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46. Thanksgiving Sampler-3

RENNY DARLING

Recipes

Cranberry Sauce with Apples & Apricots
Maple Glazed Baby Carrots with Parsley
Chestnut Pudding with Apricots & Raisins
Classic Thanksgiving Southern Pecan Pie

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Cranberry Sauce with Apples & Apricots

If you are looking for a recipe for cranberry sauce, that has a little more than just cranberries, this is a good one to consider.  It is an exceedingly tasty relish and a lovely accompaniment to turkey.  This is a fruity and tart relish and not very sweet.  You may wish to add a little sugar.

            2            medium apples, peeled, cored and grated
            1            cup dried apricots, coarsely chopped
            1            cup orange juice
            1/2            cup sugar

            1            package (12 ounces) fresh or frozen cranberries

In a covered saucepan, simmer together first group of ingredients for about 30 minutes or until apples are soft.  Stir in the cranberries, and continue to simmer for 10 to 12 minutes, or until cranberries have popped but are not mushy. 

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Maple Glazed Baby Carrots with Parsley

This very simple vegetable dish is really just right when it accompanies a monumental feast.  There was a time that baby carrots could only be found frozen.  Now they are sold fresh in every supermarket.  They are tender, sweet and delicious when glazed.  Carrots can be prepared earlier in the day, ot one day earlier, covered and stored in the refrigerator and heated before serving.

            1            pound fresh baby carrots
           
            2            tablespoons butter
            1            tablespoon sugar
            1            tablespoon maple syrup
            2            tablespoons chopped parsley leaves, no stems
                        salt to taste

In a saucepan, cook carrots in simmering water until tender, about 8 minutes.  Drain carrots thoroughly.  In a large skillet, place remaining ingredients.  Add the carrots, and cook and stir for 5 minutes, or until carrots are glazed and juices 
are syrupy.  Serves 6.

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Chestnut Pudding with Carrots & Raisins

This recipe can also double as a stuffing for roast capon or Cornish hens. I prefer to bake this separately and serve it on a lovely silver platter.

            1            onion, chopped
            2            medium carrots, grated
            4            tablespoons butter

            1            can (15 1/2 ounces) chestnuts, drained and coarsely chopped
            1/2            cup chopped dried apricots
            1/4            cup yellow raisins
            1            package ( 8 ounces) herb-seasoned stuffing mix
            2            eggs, beaten
                        salt and pepper to taste

            1            cup chicken broth, as needed

In a skillet, sauté together first 3 ingredients until onions are soft.  In a large bowl, place onion mixture and remaining ingredients adding enough broth to make a moist pudding.  Place mixture into a greased 10-inch deep-dish pie plate and bake in a 350° oven for 30 minutes or until pudding is set. Serves 6.

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Classic Thanksgiving Southern Pecan Pie

This is a terrific, classic pecan pie.  If you are pressed for time, the prepared pie crust is a terrific time (and energy) saver.  However, if you prefer making your own great crust, recipe follows.  I recommend you cover the edges of the pie shell with strips of foil to prevent it from getting too browned or burnt.       

          1 frozen 10-inch deep dish pie shell.  Place on a cookie sheet and                                              bake at 350° for 7 minutes or until dough looks set.

          4            eggs
          1 1/4      cups dark brown sugar
          1/2         cup maple syrup
          1/3         cup melted butter
          2            teaspoons vanilla
          1/4         teaspoon salt

          2            cups chunky chopped pecans

Prepare pie crust and keep it on the cookie sheet.  Beat together next 6 ingredients until nicely blended.  Stir in the pecans.  Pour mixture evenly into prepared crust and bake at 350° for about 40 minutes or until pie is set.  Serves 10.

Flaky Cookie Pie Crust:
            3/4         cup butter (1 1/2 sticks)
            1 1/2      cups flour
            3            tablespoons sugar

            1            egg yolk
            2            tablespoons water

In a food processor, blend butter, flour and sugar until butter particles are the size of small peas.  (Do not overprocess.)  Beat together egg yolk and water until blended.  Add to the flour mixture and pulse 4 or 5 times, or until dough roughly clumps together, adding a few drops of water, if necessary.  Place dough on floured wax paper and shape into a ball.

Press dough into a 10-inch deep-dish pie pan and bake at 375° for 20 minutes, or until crust is very lightly browned.  Fill as described above.

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