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With Love From
Darling's Kitchen  

48. Thanksgiving-5

RENNY DARLING

Dear Fans,
Whew! This is the final group for Thanksgiving. There will be a newletter following that will help you plan your menu. How I hope your Thanksgiving is filled with joy and gladness and the happiest of all good things.

Enjoy with Love,
Renny Darling

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The Recipes
Sweet Potato Pudding with Raisins & Pecans
Cranberry Sauce with Orange & Apricots
Cranberry Sauce with Apples & Apricots
Peas & Onions French-Style
Brussels Sprouts with Mushrooms, Shallots & Garlic
Holiday Praline Pumpkin Pie with Cognac Creme Fraiche
Thanksgiving Apple & Cranberry Pie in a Butter Cookie Crust
Cranberry Tangerine Mold  

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Sweet Potato Pudding with Raisins & Pecans

This lovely little casserole can be prepared in advance and heated before serving.  Our family likes raisins but they can be substituted with dried apricots..  If you use a porcelain baker, then you can bake and serve from the same dish, which is helpful when you have numerous courses.   

            6            large sweet potatoes

            1/3         cup butter, softened
            1/3         cup cream
            1/3         cup brown sugar
            1            egg, beaten
            1            teaspoon cinnamon
                        salt to taste

            1/2        cup yellow raisins

            1/2        cup coarsely chopped pecans
            1/4        cup brown sugar

Cook potatoes in simmering water until soft.  Plunge potatoes into cold water and then, peel them.  In a large bowl, mash potatoes with the next 6 ingredients until blended.  Stir in the raisins. 

Place mixture into a greased 9x13-inch porcelain baker and sprinkle top with pecans and brown sugar.  Press pecans lightly into the potatoes.  Bake at 350° for 35 minutes or until piping hot.  Yields 12 servings.

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Cranberry Sauce with Orange & Apricot

            1          small orange, grated (about 4 tablespoons fruit, juice and peel).                               Remove any large pieces of membrane.
            3/4       cup orange juice
            1/2       cup chopped dried apricots
            1/2       cup sugar

            1          pound fresh or frozen cranberries, picked over for foreign particles

In a saucepan, simmer together first 4 ingredients until orange peel is softened, about 20 minutes.  Add the cranberries and continue simmering for 10 minutes, or until cranberries begin to pop.

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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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Peas & Onions French-Style

            2            packages (10 ounces, each) frozen petit peas
            1/3         cup chopped green onions
            2            tablespoons butter
            1            cup finely shredded Boston lettuce (sometimes called "butter")
            1/4         cup rich chicken broth
            1            tablespoon chopped parsley leaves
            1            tablespoon lemon juice
                        salt and pepper to taste

In a saucepan,, simmer together all the ingredients for about 5 minutes, or until peas are tender.  Serves 8.

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Brussels Sprouts with Mushrooms, Shallots & Garlic

            2            packages ( 10 ounces, each) frozen Brussels sprouts
            1/2         cup chicken broth
            1/4         teaspoon dill weed

            1/4         pound, mushrooms, thinly sliced
            3            shallots, finely minced
            3            cloves garlic,, minced
            2            tablespoons butter

            2            tablespoons chopped chives
                        salt and pepper to taste

In a saucepan, simmer Brussels sprouts in chicken broth and dill until they are tender, and drain.

In a skillet, sauté together mushrooms, shallots and garlic in butter until mushrooms are tender and most of the liquid rendered is evaporated.  Add sprouts, chives and seasonings and heat through.  Serves 6.

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Holiday Praline Pumpkin Pie with Cognac Creme Fraiche

Looks like a lot of steps, but this is really an easy pie to prepare.  Using the prepared crust, simplifies preparation.  However, if you prefer to make a great cookie crust, try Butter Cookie Crust on the recipe that follows.

            1            9-inch frozen deep-dish pie shell, baked in a 400° oven for 8                                            minutes, or until crust is just beginning to color

Pumpkin Filling:
            1            can (1 pound) pureed pumpkin
            3            eggs
            1 1/2      cups half and half
            3/4         cup sugar
            1/4         cup brown sugar
            3            teaspoons pumpkin pie spice

Place pie plate on a cookie sheet.  Beat together the filling ingredients until blended and pour into prepared pie shell.  Bake at 375° for 45 minutes.  Sprinkle top with Praline Pecan Topping and continue baking for about 10 minutes, or until a knife, inserted 1-inch off center, comes out clean.  Serve with a spoonful of Cognac Creme Fraiche.  Serves 8 to 10.

Praline Pecan Topping:
            1/2        cup chopped pecans
            1/3        cup brown sugar
            1           tablespoon melted butter

Stir together all the ingredients until blended.

Cognac Creme Fraiche:
            1/2         cup half and half
            1/2         cup low-fat sour cream
            1            tablespoon sugar
            1            teaspoon Cognac (see Note)

In a glass jar, stir together all the ingredients until blended.  Allow to stand at room temperature for 2 hours or until thickened, cover jar and refrigerate.

Note: -If you prefer to omit the Cognac, then substitute 1 tablespoon of sifted brown sugar for the sugar.

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Thanksgiving Apple & Cranberry Pie in a Butter Cookie Crust

Apples and cranberries are wonderful together.  My favorite pan, of course, is a 10-inch heart-shaped pan.  A 10-inch springform pan or tart pan with a removable bottom works well, also.  The crust is marvelously flaky.  It is a soft dough and can easily be pressed into the pan, avoiding the need to refrigerate and then roll out the pastry. 

Butter Cookie Crust:
            1            cup butter (2 sticks)
            2            cups flour
            1/2         cup sugar

            1            egg
            2            tablespoons water
            1            teaspoon cinnamon sugar

In a food processor, blend butter, flour and sugar until butter particles are the size of small peas.  (Do not overprocess or the flakiness will be lost.)  Lightly beat together the egg and water until blended. Add to the butter mixture and pulsate 4 or 5 times, or just until dough clumps together (adding a few drops of water, if necessary.)  Place dough on floured wax paper and shape into a disc.

Pat 2/3 of the dough onto the bottom and up the sides of a greased 10-inch heart-shaped pan with a removable bottom.  Bake in a 375° oven for 20 minutes, or until crust is lightly browned.  Place Apple & Cranberry Filling evenly over the crust.  Divide remaining dough into three parts.  With floured hands, pat each part into a 5-inch circle and place on top of pie.  Sprinkle top with 1 teaspoon cinnamon sugar.   Continue baking for about 30 minutes, or until top is golden brown.  Serves 10.

Apple & Cranberry Filling:
            3            large apples, peeled, cored and thinly sliced
            1            cup frozen cranberries
            1/2         cup sugar
            1            tablespoon grated lemon.  (Use fruit, juice and peel.  Remove any                                 large pieces of membrane.)
            2            tablespoons flour

In a large bowl, stir together all the ingredients until nicely mixed.

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Cranberry Tangerine Mold  

This is a great mold to serve around Thanksgiving.  It is almost a relish, filled as it is, with all manner of good things.  A thin-skinned orange can be substituted for the tangerine with equally excellent results.

            1            package, (6 ounces), black cherry gelatin
            2            cups boiling water
           
            1            cup canned Whole Berry Cranberry Sauce (8 ounces)
            1            small tangerine, finely grated.  Use fruit, peel and juice (about                                    4 tablespoons).  Remove any large pieces of membrane.
            1            can crushed pineapple (1 pound 4 ounces).  Do not drain.
            1/2         cup chopped walnuts

Combine gelatin and boiling water.  Stir until gelatin is dissolved.  Add the cranberry sauce and stir until the sauce is melted and the berries float loosely.  Add remaining ingredients and stir to mix well.  Pour mixture into a 2-quart mold and refrigerate until firm. 

Unmold by placing mold in warm water for a few seconds until it is loosened and inverting it on a serving platter.  Decorate mold with tangerine slices around the rim and some pretty green leaves.  Serves 12.

 

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