LChadwick
Turkey and Savory Dressing
For 10-12 lb turkey
One to 1 1/2 loaves of white bread cubed and not too fresh
small onion minced
1 cup celery cut fine
1/2 cup melted drippings or margarine
1 T salt
2 T minced parsley
1/4 t pepper
1 T poultry seasoning
2 eggs well beaten or 1 egg
broth from cooking the giblets
1 apple cut small
sage to taste
giblets and neck boiled and cut up
Saute onion and celery in fat add some bread crumbs then mix with rest of bread taste and adjust seasonings. Add sufficient liquid to make it hold together but not too runny. Any extra stuffing can be put into a bowl and cooked with the turkey. Oil the bowl first so it comes out easily. Save some giblets from any chickens and use them to increase the amount in the stuffing. Leave the crust on the bread and use any left over broth in the gravy.
Other stuffing recipes in breads section.

Cheese Soup
To 1 cup of medium white sauce add 1 can condensed consomme. 1/2 to 3/4 cup American cheese and 1/4 t Worcester sauce stir over low heat untuil cheese is melted season to tast if desired add 1/2 to 1 cup flaked crab meat and 2 T chopped pimiento. For medium white sauce - Butter 3 T, Flour 2 T Salt 1 t,. pepper 1/4 t milk 3 cups. melt butter over low heat add flour salt and pepper stir until blended and remove from heat. gradually stir in milk stirring constantly until thick and smooth makes 2 cups.

Blackewe
Beef Wellington
Yield: 10-12 servings
4 lb beef tenderloin
Salt, to taste (1 teaspoon)
Pepper, to taste (1/2 teaspoon)
8 oz. duxelles (recipe follows)
8 oz. foie gras, diced
1 1/2 oz. truffles, diced
1 puff pastry sheet
Egg wash
20 oz. Sauce Madeira (recipe follows)
Season and sear tenderloin. Cool.
Combine duxelles, foie gras and truffles. Spread it evenly on the tenderloin.
Roll out dough to 3/16-inch thickness. Wrap around tenderloin. Brush with egg wash, sealing seams. Decorate with pastry scraps as desired.
Bake at 350 degrees about 40 minutes. Dough should be cooked thoroughly and golden brown. Meat should have an internal temperature of 130 degrees.
Cut in 3/4-inch slices. Serve with Sauce Madeira on the side.

Duxelles
Yield: approximately 1 pound
3 oz. clarified butter
2 oz. chopped shallots
1 1/2 lb mushrooms, chopped fine
1 tablespoon parsley, chopped
salt and pepper to taste
Heat butter in small saute pan. Add the shallots and sweat. Add the mushrooms and cook until they are browned and dry. Add parsley, salt and pepper.

Sauce Maderia
1 quart demi-glace
8 oz Madeira
3 oz cold butter, cut into small pieces
Reduce the demi-glace by 8 oz.. Add the Madeira and heat briefly. Do not boil. At service, finish the sauce with butter.

Sauteed Veal With Lump Crabmeat And Asparagus
Yield: 10 servings
Sauce
4 oz chicken stock
2 oz white wine
1 oz tarragon vinegar
1 bunch fresh tarragon
1/2 oz shallots, minced
1/2 teaspoon Worcestershire sauce
1 teaspoon black peppercorns, cracked
1 bay leaf
20 oz Veloute (recipe follows)
3 1/2 oz Glace de Viande (optional) (recipe follows)
1 oz heavy cream
3 lb veal loin medallions
4 oz flour (as needed)
2 oz butter
7 oz lump crabmeat, picked over and heated slightly
1 1/4 lb asparagus peeled and blanched
Make a reduction of the chicken stock, wine, vinegar, tarragon, shallots, Worcestershire, pepper and bay leaf. Add the Veloute, cream, and Glace de Viande to the reduction. Bring to a boil and let it reduce slightly. Keep warm.
Cut the veal into 2-oz medallions, shape lightly and season. Dust the medallions in flour, shaking away excess.
Heat the butter in a saute pan, add the veal, and saute on both sides until just cooked through.
Reheat the asparagus until very hot. Fan the asparagus on heated plates and mound the crabmeat at the base of the asparagus. Place the sauteed veal on top of the asparagus and lightly coat with the sauce.

Veloute
Yield: 2 quarts
2 1/2 quarts white veal or chicken stock
8 oz white roux
Salt and pepper to taste
Bring the stock to a boil. Whip the roux into the stock, working out all the lumps. Simmer for 30-40 minutes, skimming the surface as necessary. Season with salt and pepper to taste and then strain the sauce.

Pork Loin Stuffed with Apples and Prunes
Yield: 12 servings
6 lb pork loin, center cut, trimmed, rib bones in - have butcher fabricate loin, reserving bones for sauce
3 Granny Smith apples, 1/4 inch dice
6 oz prunes, pitted and diced
1/2 oz gingerroot, grated
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 oz vegetable oil
8 oz mirepoix (recipe follows)
8 oz dry red wine
1 quart brown stock
Diluted arrowroot or cornstarch (as needed)
Cut a pocket in the eye of the loin. Combine the apples, prunes, and ginger. Season them to taste with salt and pepper. Stuff the loin with the mixture and tie it with string. Season the loin with salt and pepper and sear it in oil on all sides. Roast the loin to an internal temperature of 160 degrees.
Meanwhile, brown the bones in a rondeau or heavy Dutch oven. Add the mirepoix and brown it; deglaze with the red wine. Add the brown stock; simmer for about 1 hour, until it is reduced and well-flavored.
Remove the loin and let it rest for 15-20 minutes.
Strain the stock. Thicken it with the arrowroot; adjust the seasoning to taste.

Mirepoix
Yield: 1 pound
8 oz chopped onion
4 oz chopped carrot
4 oz chopped celery
Cut the vegetables into the appropriate size based on the cooking time of the dish. Large dice for stewing or long simmer times; small dice for sauteeing.

Steak With Marrow Sauce And Stuffed Mushrooms
Yield: 8 servings
3 lb boneless sirloin steak
2 teaspoons coarsely ground pepper

Stuffed Mushrooms
8 fresh large mushrooms
1/4 cup butter
1 1/2 tablespoons finely chopped green pepper
1 1/2 tablespoons finely chopped onion
1/4 cup fresh bread cubes (1/4 inch)
Salt and pepper to taste
Dash cayenne

Marrow Sauce
2 large marrowbones (about 1 1/2 lb)
3 tablespoons butter
6 shallots, chopped
1 tablespoon flour
1 1/2 cups red wine
1 tablespoon chopped parsley
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons butter
1 shallot chopped
1 teaspoon chopped parsley
1/2 teaspoon salt
Watercress for garnish
Wipe steak with damp paper towel. Sprinkle both sides with pepper. Use rolling pin to press in well. Let meat stand 30 minutes.
Prepare stuffed mushrooms: Preheat oven to 350 degrees. Remove mushroom stems and chop fine, set aside. Heat 3 tablespoons butter in large skillet. Saute mushroom caps on bottom side 2 minutes; remove. Arrange, rounded side down, in shallow pan. Heat 1 tablespoon butter in same skillet. Saute stems, green pepper and onion until tender. Stir in bread and seasonings. Fill mushrooms, mounding.
Make marrow sauce: In large pot, bring 2 quarts water to a boil; add marrowbones; bring back to boil; reduce heat and simmer, covered, 10 minutes. Remove bones; cool. Take out marrow; chop. In 3 tablespoons hot butter in small saucepan, saute shallots, stirring, until transparent. Remove from heat; stir in flour. Cook over low heat, stirring, 1 minute. Slowly add wine, stirring. Add 1 tablespoon parsley, the thyme, 1/2 teaspoon salt. Simmer gently 10 minutes. Add marrow. Remove from heat.
Meanwhile, bake mushrooms 15 minutes. In 2 tablespoons hot butter, in heavy skillet, saute shallot and parsley 1 minutes. Add steak; cook over medium heat 10 minutes, turning once, for rare. Cook 5 minutes more for medium rare. Place on carving board; sprinkle with salt. Deglaze steak skillet with 1/4 cup marrow sauce. Add rest of sauce; heat. Slice steak thinly on a diagonal. Garnish with watercress.

Roast Fresh Ham With Apricot Stuffing
Yield: 10 servings
10-12 lb bone-in fresh ham
1 cup dried apricots
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
2 teaspoons salt

Glazed Fruit
1/4 cup butter
3/4 cup sugar
1/4 cup light corn syrup
1 tablespoon lemon juice
5 large Red Delicious apples, cored, 1/2-inch slices
12 dried apricots
1/2 cup flour
27 oz chicken broth
salt
parsley sprigs
Preheat oven to 325 degrees.
Wipe ham with damp paper towels. Trim fat to 1/4-inch thickness, leaving skin. Score skin into 1-inch diamonds for 'crackling'; score fat into diamonds. With knife, make 1-inch slits to the bone all over surface, 3 inches apart. Using fingers, push apricots into slits. Rub surface with thyme, pepper and 2 teaspoons salt. Place ham fat side up on rack in shallow roasting pan. Roast uncovered, 2 hours. Remove from oven. Drain fat; discard. Pour 1 cup water over ham; roast, covered, until it reaches an internal temperature of 185 degrees. Total roasting time, 6-8 hours.
Meanwhile, in large skillet, combine butter, sugar, corn syrup, lemon juice, 1/2 cup water. Bring to boil; stirring; simmer uncovered 5 minutes. Add apples; cook, uncovered, 5 minutes per side; remove. Simmer apricots in syrup, covered, 10 minutes. Remove from heat; let stand, covered, 10 minutes.
Remove ham to platter. Make sauce: Pour drippings into a 2-cup measuring cup. Let stand a few minutes, skim and discard fat. Reserve 1 cup drippings. Dissolve flour in 1 cup broth. In saucepan, combine rest of broth with drippings; boil. Slowly add flour mixture; stir until mixture boils and thickens. Reduce heat; simmer 5 minutes, stirring occasionally. Add salt to taste. Garnish ham with the fruit and parsley. Serve sauce on the side.

Leg Of Lamb With White Beans
Yield: 10 servings
1 lb dried navy (or Great Northern) beans
3 cloves garlic
1/4 cup butter
2 lb onions, thinly sliced
1 teaspoon dried rosemary leaves (divided)
1 teaspoon dried thyme leaves (divided)
3 teaspoons salt (divided)
1/4 teaspoon pepper
2 cans (1 lb size) Italian plum tomatoes, drained
7 lb leg of lamb
chopped parsley
Wash and drain beans. In a 6 quart pot, combine beans with 6 cups cold water. Bring to boiling; reduce heat and simmer 2 minutes. Cover; remove from heat; let stand 1 hour. Drain beans, reserving liquid. Add water to liquid to make 2 quarts. Return the beans and their liquid to the pot; bring to boiling. Reduce heat; simmer gently, covered, 1 hour, or just until beans are tender, but not mushy. Drain the beans.
Preheat oven to 325 degrees
Peel and crush one clove of garlic. In hot butter, in large skillet, saute sliced onion and crushed garlic until golden. In shallow roasting pan, combine cooked beans, onion mixture, 1/2 teaspoon rosemary 1/2 teaspoon thyme, 2 teaspoons salt, the pepper and tomatoes; mix well.
Wipe lamb with damp paper towels; trim off most of the fat. Using a paring knife, make 6 small slits in the flesh. Peel 2 cloves of garlic, slice into slivers; insert slivers in each slit. Sprinkle lamb with the remaining rosemary, thyme and salt.
Place lamb on top of beans. Roast, uncovered, 3-3 1/2 hours, or until it reaches an internal temperature of 175 degrees, for well done. Roast 20 minutes less for medium-well or pink.
Let roast rest about 20 minutes before carving into long, thin, flat slices. Serve with beans. Sprinkle with parsley.

Breads and Stuffing

LChadwick
Stuffing recipe with some options
1 1/2 cups butter
3/4 cup chopped onion
4 quarts (2 pounds) stale bread crumbs
1 T salt
1/3 t pepper
1 1/2 t poultry seasoning
Melt butter and cook onion until soft but not brown. Add bread and seasonings. Thyme, marjoram, sage may be substituted for poultry seasoning. heat until bread crumbs are lightly browned and butter is absorbed stir constantly. Add water milk or cream to make it more moist if needed.
For oyster stuffing: add 1 quart of oysters drained and chopped and 1/2 cup chopped celery cook the oysters and celery with the onion decrease onion to 1/2 cup and decrease bread to 3 1/2 quarts.
For Corn bread stuffing: substitiute stale cornbread cut into cubes or broken substitute 1 1/2 t Thyme for poultry seasoning can add 1/2 pound bacon diced and dooked until crisp.
For Brazil nut stuffing: decrease butter to 1 cup cook 1/2 cup of chopped celery with the onion. Substitute 2 cups thinly sliced brazil nuts for 2 cups bread.
or Chestnut stuffing: boil and peel 2 pounds of chestnuts open and chop coarsly decrease butter to 1 cup and decrease bread cubes to 3 quarts For Sausage Stuffing: break 1 pound of sausage meat into small chunks brwon lightly. Rmove from pan and substitute fat for part of the butter decrease onion to 1/3 cup and cook in the sausage and butter add browned sausage with the bread.

Wild rice Stuffing
1 cup wild rice, 1/2 pound chestnuts, 1 T grated onion 1/2 cup melted butter, 1/2 t salt, 1/4 t pepper; cook rice boild and peel chestnuts chop chestnuts coarsely, combine and mix. makes enough for a 5 pound (2Kg) bird.
Also see other stuffing recipes with meats.

gs dulcinea
Cheese Straws
1 lb. sharp cheese, grated
1 stick butter
2 c. plain flour
2 tbsp. plain flour
1/2 tsp. salt
cayenne pepper to taste (a little goes a long way)
Put butter on top of cheese and let sit for half a day. Beat 'til fluffy. Add 2 c. flour and salt, then the 2 tbsp. of flour. Add the cayenne pepper. Pipe mixture into straws onto ungreased cookie sheet. Bake at 375 for 12 - 15 minutes.
You can also make 'cheese cookies' -- divide mixture into 4 rolls and refrigerate them. When firm, slice them into thin 'cookies' and place 'cookies' onto an ungreased cookie sheet. Bake at 375 for 15 minutes.
If you're making the cheese cookies and not the straws you can add a 1/2 c finely chopped pecans too.
(I prefer the straws, but if you don't have the equipment to pipe the straws, the cookies are good too.)

Knabstrup
Italian Panetone
3/4 cup water
1/3 cup margarine/butter
1 1/2 eggs
1/3 cup sugar
3/4 tsp salt
3 cups bread flour
2 1/2 tsp yeast
1/3 cup golden raisins
1/3 cup dark raisins
1/3 cup candied fruit
1/3 cup chopped nuts (optional)
Mix together as you would any other bread recipe. Add the fruit (and nuts) last, and knead well. Allow to rise once. Knead down and form into round loaves on a greased cookie sheet or put in loaf pans. This recipe makes very nice tiny loaves for parties and gifts. Bake at 350 degrees until crust is brown but not too dark. This is a rather sweet bread that goes well with coffee or for breakfast. It is an x-mas tradition at our house.

Fruits and Veggies

LChadwick

Cranberry and Horse-radish Relish
1 pound of raw cranberries through food chopper. add 1/2 cup sugar, 1/3 cup fresh horseradish, 1 t lemon juice mix thoroughly and put through the food processor again. Let stand a day or 2 in the fridge so the flavors blend.

Cranberry and Orange Relish
Grate or pare the yellow rind from 1 large or 2 small oranges. trim off and discard the white inner membrane. Cut up the pulp and remove the seeds. Put 1 pound of cranberries, the orange rind and the pulp through a processor or food chopper. add 1 1/2 cups sugar. Serve in a dish or for fun in the shells of some oranges. goes nice with cold meat.

Cranberry and Pineapple Relish
1 pound of cranberries in food processor with 1 cup drained crushed pineapple 1 t lemon juice and sugar to taste.

Salad Pumpkins
Gelatin 2 T
1/2 cup cold water
1 1/2 cup pineapple juice
1 cup orange juice
1 t salt
4 cups grated carrot
1 cup orange pulp cut in coarse pieces
Add pineapple , lemon, oj and salt put in gelatin. If
it does not all disolve then heat it a little in a double boiler until it does.
Chill until it partially sets then add the carrot and
orange pulp. Turn into molds and chill until firm.
Serve on a bed of lettuce stick a piece of green pepper in the top to look like a pumpkin.

Vegie Casserole
peas 3/4 cup
carrots 3/4 cup
string beans 3/4 cup
celery diced 3/4 cup
onion grated 2 T
1 1/2 cup medium white sauce or substitute one can of cream of mushroom soup OR 1 can cream of asparagus soup and 1/3 cup milk. put veggies in layers in an oiled casserole dish. spreinkle each layer with some of the onion. pour the white sauce over the whole thing and sprinkle butterred crumbs and some paprika. bake in a 375 oven for 25 minutes or until browned.

Scalloped vegetables
2-3 cups of whatever vegetable you are using.
1 can cheese soup
1/2 cup buttered crumbs
1/2 cup grated cheese sprinkled on top bake in casserole dish in 375 oven
OR make a white sauce and add curry to it for curried vegetables. use 1 T of curry in the white sauce

Blackewe
Asparagus With Roasted Pepper And Shallot Chips
Yield: 10 servings
2 lbs asparagus, trimmed and peeled
2 oz olive oil
3 oz shallots, peeled and sliced thin
3 oz red peppers, roasted and diced (or a combination of red, green and yellow peppers)
1 teaspoon salt (to taste)
1/2 teaspoon coarsely ground pepper (to taste)
2 teaspoons oregano leaves, chopped
Slice the asparagus on the bias into 2-inch pieces. Steam or boil until tender. Drain immediately.
Heat the oil in a skillet over medium heat. Add the shallots and saute until the slices are crisp and browned. Remove with slotted spoon and blot on paper towels. (At this point, if desired, drain off most of the oil before proceeding. The drained oil should be reserved and refrigerated, as it is now infused with shallots and can be used to season other sauces or vinaigrettes.)
Add the asparagus, red peppers and salt and pepper to taste to the oil and saute, stirring frequently, until heated. Add the oregano and heat another minute.
Serve with shallot chips scattered over the top of the asparagus and red pepper mixture.

Braised Red Cabbage
Yield: 10 servings
4 oz onions, medium dice
8 oz Granny Smith apples, diced
1 1/2 oz vegetable oil or rendered bacon fat
8 oz water
2 oz red wine
2 oz red wine vinegar
1 oz sugar
2 oz red currant jelly
1 cinnamon stick
1 whole clove
1 bay leaf
3 juniper berries
2 pounds red cabbage, sliced thin
1/2 teaspoon arrowroot or cornstarch
Salt and pepper to taste
Slowly sweat the onions and apples in the oil or bacon fat. Add water, wine, vinegar, sugar, and jelly. Check flavor. It should be tart and strong.
Wrap cinnamon stick, clove, bay leaf and juniper berries in a piece of cheesecloth; tie closed with string.
Add the cabbage and spice bag. Cover and braise the mixture until the apples are tender, checking occasionally to make sure the liquid does not completely evaporate. When the cabbage and apples are cooked, remove the spice bag. Mix the arrowroot with cold water or wine. Use to thicken the cooking liquid slightly if necessary. Adjust the seasoning with salt and pepper to taste.

Relatively Easy English Plum Pudding
1 8 oz. jar mixed candied fruit
1 4 oz. jar candied citron
1 4 oz. jar candied pineapple
1/4 lb. Suet (ask the butcher or meat dept. Manager)
1/2 cup walnuts
1 1/2 cups raisins
1 cup currants
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/2 cup strawberry preserves
1 1/2 cups dry bread crumbs
4 eggs
2 tablespoons milk
1/2 cup brandy
1/2 cup sherry
Hard Sauce
2/3 cup butter, softened
2 teaspoons vanilla
2 cups unsifted confectioners' sugar
Brandy for flaming
Chop candied fruit, citron, pineapple, suet and walnuts fine. In large bowl, combine fruit, citron, pineapple, suet, walnuts, raisins, currants, spices, salt, sugar, preserves and bread crumbs.
In a large mixer bowl, beat eggs until very thick. Beat in milk, brandy and sherry; blend well. Add egg mixture to fruit mixture. Mix well. Turn batter into a well-greased 1 1/2 quart pudding mold or Pyrex bowl. Wrap mold completely in several thicknesses of cheesecloth. Secure cheesecloth around top with string. Place mold on trivet in large pot. Pour in boiling water to come halfway up side of mold. Cover pot. Steam pudding 4 hours. (Water should boil gently; add boiling water as needed.) Unmold and serve or cool and store.
To store: Refrigerate pudding, still in mold wrapped in cheesecloth. Will keep for several weeks. Day or two before serving, make Hard Sauce. In small bowl, with electric mixer at high speed, cream butter until light. Add vanilla and sugar; beat until fluffy.
To serve (from refrigerated state): Steam pudding, still in mold and covered with cheesecloth on trivet in pot as directed above. Steam 50-60 minutes or until heated through. (To test, plunge a thin knife into center of pudding. Pull out knife and feel the tip. If it's warm, the pudding is done.) Remove cheesecloth; loosen edge of pudding from mold with spatula; turn out on serving tray.
To flame pudding: Pour several tablespoons brandy over hot pudding. Heat 1/4 cup brandy gently in a small heavy saucepan. ("Gently" is the key here. If the heat is too high, the brandy will ignite prematurely) When vapor rises, ignite; pour flaming brandy over pudding. Serve with Hard Sauce.

Savoyarde Potatoes
Yield: 10 servings
2 1/4 lbs russet potatoes, peeled and sliced thin
1 oz butter, softened
1 garlic clove, crushed
24 oz chicken stock or broth
2 eggs
6 oz Gruyere cheese, grated
Salt and pepper to taste
Pinch of ground nutmeg (optional)
Preheat oven to 300 degrees.
Layer the potatoes in a casserole that has been liberally buttered and rubbed with the garlic clove.
Bring the stock to a boil. Remove it from the heat and allow to cool slightly. Add the eggs and season to taste with the salt, pepper and nutmeg. Pour the stock mixture over the potatoes. Top the potatoes with the grated cheese.
Cover the casserole and cook until the potatoes are very tender, about 1 1/2 hours. (For best results, place casserole in a bain marie) Remove the cover and continue baking until the crust is golden.

Back to top