I've come up with a menu for Thanksgiving day:
Grilled turkey (smoked over a mesquite fire)
Baked Idaho potatoes with all the luscious toppings
Sherry and shitake mushroom sauce (gravy)
Cranberry conserve ( home made, today's item; it ages beautifully due to the sherry in it.) Mine has mandarins and apricots in it, too.
Pear Cherry conserve made with port
Baked fresh corn spoon bread with cheese (much better than most stuffings)
Yams made with Indian spices and maple syrup
A lovely madeira (sp?) from Spain
Home made pumpkin pie
Home made cinnamon ice cream
A new dishwasher to provide the clean up for all of the above!
Anyone else care to share their menus? I'd love to hear about yours!
Fresh Corn Spoon Bread
( Instead of stuffing—much better! )
4 Cups milk
1 and ¼ Cups yellow cornmeal
1 ½ teaspoons salt ( I use much less!)
1 Cup fresh corn kernels or frozen, thawed
1/3 Cup finely chopped green onions
¼ Cup ( ½ stick ) unsalted butter, cut into pieces
3 Large Eggs, separated.
Preheat oven to 375 degrees F
Butter 8x8 x2 inch glass baking dish
Whisk milk, cornmeal, and salt in heavy saucepan; bring to boil, whisking constantly until
mixture begins to thicken, about 4 minutes.
Reduce heat to low and cook until mixture is very thick, stirring frequently, about 20 minutes.
Transfer mixture to large bowl.
Stir in corn, green onions and butter.
Add egg YOLKS one at a time to hot mixture, beating well after each addition.
Beat egg WHITES in large bowl until peaks form.
Fold whites into warm cornmeal mixture in 2 additions.
Spread mixture evenly in prepared pan.
Bake until puffed and light – golden brown, about 30 minutes.
Serve spoon bread immediately.
( This recipe reheats very nicely )
Shitake Mushroom Gravy
( makes 5 cups )
½ Cup all purpose flour
½ Cup dry Sherry (or Port if you prefer)
3 Tablespoons butter (unsalted is best)
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 Tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried (crumbed)
4 Cups (about) canned or home made low salt chicken or turkey broth
1/3 Cup whipping cream
2----teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
Mix flour and sherry in small bowl with whisk until smooth paste forms.
Melt butter in heavy large saucepan over medium-high heat.
Add mushrooms and rosemary to saucepan with the butter and sauté until mushrooms begin
to soften, about 3 minutes. ( Can be made 3 hours ahead. Cover flour paste tightly. Let the
paste and mushrooms stand at room temperature.)
Discard turkey neck and giblets from pan juices in roasting pan. Transfer juices to large glass
measuring cup. Spoon off fat. Add enough chicken broth to make 5 cups ( if not using juices from pan, use 5 cups chicken broth, turkey broth or stock . )
Add stock to pan with mushrooms.
Add flour paste and whisk until smooth.
Bring mixture to a boil, stirring frequently.
Boil mixture until thickened to a light gravy: about ten minutes.
Mix in cream, thyme and tarragon, after removing mixture from stove.
Season with salt and pepper.
Serve turkey with gravy, and / or potatoes.
Yummy yum yum!