Special Thanksgiving Recipes

Roasted New Potatoes

Serves 2

Ingredients:

1/2 lb. small new Potatoes, scrubbed and quartered

1/2 Tbs. Garlic, minced

2 tsp. Olive Oil

1/4 tsp. fresh Rosemary, minced

Preheat oven to 350-F degrees.

In a large mixing bowl, toss the potatoes with the garlic, oil, and rosemary. Transfer potatoes to a roasting pan and roast about an hour or until golden and cooked through, making sure to turn at least once while roasting.




Apple Dumplings

Serves 2

Pastry Wrapping Ingredients:

1 1/2 cups All-purpose Flour, sifted

1/2 tsp. Salt

1/2 cup Butter or Margarine, chilled

4 to 5 Tbs. cold Water

Filling Ingredients:

1 large Apple; peeled, cored and halved (recommend Granny Smith)

2 Tbs. Butter or Margarine

2 Tbs. Brown Sugar

2 tsp. Cinnamon

Glaze Ingredients:

1/4 cup Water

1/4 cup Brown Sugar, firmly packed

Pre-heat oven to 375-F Degrees.

Prepare pastry wrap by sifting flour and salt into a small mixing bowl. Cut butter or margarine into the dry mixture with a fork until crumbly. Add the water, one tablespoon at a time, and continue to mix the dough with a fork until moist. Refrigerate the dough for at least a half-hour prior to rolling.

Roll pastry dough large enough to accommodate each apple section and at least 1/8-inch thick. Use a butter knife or pizza cutting wheel to cut the dough into two sections.

Center each apple half onto a section of dough. Place a teaspoon of butter or margarine onto the cored area. Add a teaspoon of brown sugar, and sprinkle cinnamon over the buttered core section.

Pick up a section and fold the dough on three sides toward the core. Seal the dumpling by pinching the opened dough sections together. Wet lightly with water, if necessary, to seal the folds.

Place in a deep oven dish. Mix the water and brown sugar together to make the glaze and pour over the dumplings.

Place the dish in the oven and bake for 30 minutes, or until golden brown. Serve warm after cooling from the oven for about 10 minutes.


Roast Turkey Breasts

Serves 12

Ingredients:

1 5-6 lb. Turkey Breast (skin-on), completely thawed if frozen

3 Tbs. Olive or Canola Oil

1/4 tsp. Salt

1/4 tsp. freshly ground Black Pepper

16 cloves Garlic, peeled and crushed

1 1/2 cups Low-sodium Chicken or Turkey Stock

2 tsp. fresh Lemon Juice

Preheat oven to 350-F degrees. Remove any excess fat from the turkey breast. Place the turkey, skin side up, in a shallow roasting pan. Brush the olive or canola oil all over the turkey breast and sprinkle with about half the salt and pepper. Cover loosely with aluminum foil and roast in the oven about 45 minutes.

Remove the turkey breast from the oven and remove the foil. Place the crushed garlic cloves around the turkey, making sure to coat the cloves with the pan juices. Roast the turkey about 1 1/4 hours, or until a meat thermometer inserted into the thickest part attains 180-F degrees.

Remove the skin from the turkey breast and transfer the meat to a serving platter. Cover the turkey breast with aluminum foil to keep warm. Spoon off all the fat from the pan, leaving only the pan juices. Place the roasting pan over moderate heat and stir in about 1/2 cup of the chicken or turkey stock, and heat until bubbling. Transfer the mixture to a blender or processor and puree until smooth. Return the mixture to the roasting pan and bring to a boil again, over moderate heat. Stir in the remaining chicken stock, the lemon juice, and the rest of the salt and pepper, and simmer about 5 minutes.

Slice the turkey breast and serve with the garlic sauce spooned over the top or on the side.

Kitchen Staff Tip: A meat thermometer is the best measure of doneness while roasting a whole turkey or turkey breast. Other tests for doneness are not reliable on large cuts of poultry.


Pumpkin Mousse

Serves 12

Ingredients:

2 tsp. Unflavored Gelatin

3/4 cup plus 2 Tbs. Cold Water, divided

6 large Eggs, separated

1 1/2 cups Granulated Sugar, divided

2 1/2 cups Cooked Pumpkin Purée

1 cup Low-fat Milk

1 tsp. Salt

1/2 tsp. Ground Cinnamon

1/2 tsp. Ground Ginger

3 tsp. Vanilla

1 tsp. Cream of Tartar

1 cup Vanilla or Gingersnap Cookie Crumbs

In a large saucepan over medium heat, bring about 2 inches of water to a simmer. Meanwhile, in a small mixing bowl, sprinkle unflavored gelatin over 1/2 cup cold water to dissolve, and set aside.

In a metal bowl large enough to fit neatly over the simmering saucepan of water, beat egg yolks with a whisk or hand-held electric mixer until well blended.

Gradually add half the sugar, making sure to mix well until the mixture is thick and pale, at least 4 minutes. Add pumpkin, milk, salt, cinnamon, and ginger, continuing to blend with each additional ingredient.

Set the bowl over the simmering water, making sure to stir constantly with a spatula for about 20 minutes, until thoroughly cooked and blended. Remove the bowl from the heat source and whisk in the vanilla and the reserved gelatin in water. Transfer the mixture to a clean bowl and refrigerate for about 30 minutes to cool, but not set, the mousse.

In a heatproof glass bowl large enough to fit over the same saucepan of simmering water, blend the egg whites, cream of tartar, remaining half of the sugar and remaining scant 1/2 cup of water. Place the bowl over the simmering water and use a hand-held electric mixer set at a low speed to constantly whip the mixture for about 5 minutes of cooking and blending. Increase the mixer speed to high and continue to cook the mixture for another 4 minutes. Remove the mixture from the heat source and let cool about 5 minutes.

Gently fold the meringue into the cooked and cooled pumpkin mixture. Divide half the pumpkin mousse among a dozen dessert dishes. Sprinkle each service with the cookie crumbs, and top each with the remaining half of the pumpkin mousse.

Refrigerate at least 3 hours prior to serving to set. May prepare one day in advance of your meal and serve cold. P>

Sweet Potato Salad

Serves 12

Ingredients:

3 lbs. Sweet Potatoes, peeled and cut into 1-inch pieces

6 sprigs fresh Mint

3 cups frozen Peas, thawed and drained

10 oz. reduced-sodium, reduced-fat Ham, diced

1 large Red Onion, chopped

2/3 cup Plain Non-fat Yogurt

1/3 cup Low-fat Sour Cream

3 Tbs. Cider Vinegar

3 Tbs. Coarse-grained Mustard

Salt and freshly ground Black Pepper to taste

Place the sweet potatoes and half the mint in a steamer basket and set in a large saucepan over about 1 inch of cold water. Cover the pan and bring the water to a boil over a moderately high heat setting. Steam the sweet potatoes about 15 minutes, or until tender. Add the peas and cook about 5 minutes longer. Drain well and transfer to a large serving bowl. Discard the mint. Add ham and onion, toss to combine.

To prepare the dressing, combine the yogurt, sour cream, vinegar, mustard, salt, and pepper in a small mixing bowl. Finely chop remaining mint leaves and reserve.

Pour the dressing over the sweet potato mixture and add the freshly chopped mint leaves. Toss to combine. Serve the sweet potato salad at room temperature now, or cover and refrigerate until ready to serve.