Thanksgiving was lacking this year at the official family venue - ham only - so I planned a belated dinner of my own, including:
turkey breast (pre-roasted from costco, steamed with rosemary, basted in butter)
salad with green dressing (mint, green onions, parsley, shallots, vinegar, olive oil)
herb stuffing (classic) with gravy (classic flour based with dripping and juices)
creamed spinach
corn pudding (See: New York Times for Edna Lewis recipe. I omitted the nutmeg and I would probably reduce the sugar a tad when making again, but the SO liked this dish as made)
fruit jello
pumpkin brulee
Toast for 10-15 min in 350 degree oven and let cool.6 tbsp butter
1 large onion, diced
4 stalks celery, diced
1 tsp dried sage (or 1 tbsp fresh, minced)
1/2 tsp thyme (or 1.5 tsp fresh, minced)
2 tsp parsley (3 tbsp fresh, finely chopped)
salt
pepper
Melt butter until barely golden. Saute onions and celery with herbs and seasonings until cooked through.2 tbsp butter
2 cups of chicken broth
1 egg
Toss aromatics and bread cubes together. Stir butter, broth and egg, then pour liquid evenly over the bread mixture and toss well. Cover and bake in 350 degree oven for about 45-50 min. Bake uncovered for another 10-15 min.
Creamed Spinach (based on the Lawry's recipe)
6 slices of bacon (preferably smokey but not maple glazed ie sweet), chopped fine
2.5 lbs fresh spinach, washed and dried
Crisp bacon and reserve drippings. Set aside.Saute spinach in batches until wilted. Set aside to cool. Drain well and squeeze to remove excess water before using.4 tbsp bacon drippings
8 shallots or 2 small sweet onion
4 cloves garlic
4 tbsp flour
1.5 cups milk
1/8 tsp nutmeg
1/8 tsp cayenne
1/8 tsp turmeric
1/8 tsp white pepper
1/2 tsp paprika
1 tsp salt
0.5 cup cream
Saute aromatics in bacon grease till translucent and soft. In the same pan, make a roux with flour and milk. Season with spices to taste. Mix in drained spinach and cream right before serving and heat through gently.
Fruit Jello
1 tbsp gelatin
2 cups fruit juice (mix of pineapple and lingonberry)
approx. 2 cups chopped fruit (pineapple and lingonberry)
In a saucepan, reduce 1 cup or fruit juice till just thickening. Meanwhile, dissolve gelatin in 1 cup of cold juice. Add gelatin mixture to already thickened juice in saucepan, and heat till boiling. Pour liquid over chopped fruit and chill till set.
Pumpkin Brulee
The dessert was adapted from a Williams Sonoma recipe. I pretty much followed instructions, but added 2 tbsp of pumpkin and amped up the spices a bit. Under a broiler, the brulee top does not come out as well. I'd recommend a torch. Serves with sandies, this dish would be a deconstructed pie.
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