|Printable Version of Topic
Click here to view this topic in its original format
|Celtic Radio Community > From Your Kitchen to My Plate > Thanksgiving Family Favorites|
|Posted by: Shadows 13-Nov-2006, 06:55 AM|
| I am starting this topic for Thanksgiving recipes that are "family favorites" that you wish to share.
|Posted by: stoirmeil 13-Nov-2006, 09:15 AM|
| Two filling variations for "stuffed" celery sticks:
Feta cheese, cream or half and half, ground walnuts, cayenne (or ground chipotle if you like it ) to taste. Blend the cheese with enough cream to make a spread; fold in several tablespoons walnuts, season with pepper. Stuff celery sticks; Garnish with a light shake of red pepper, or sweet paprika, and a half walnut if you like.
Unsweetened natural peanut butter (chunky if you like it), tamari soy sauce, a mild or spicy Indonesian curry preparation, a little minced fresh ginger or galangale, a little fresh chopped cilantro. Blend enough tamari in to loosen up the peanut butter and make a spread. Fold in curry and fresh ginger to taste. If you like sweet flavor, a little honey, not too much. Stuff celery sticks, sprinkle cilantro over top for a garnish.
Penzey's spice company "Bangkok Blend", heavenly, great for this peanut butter spread:
Looks pretty if you alternate the two kinds of stuffed celery on the same platter. Better to cut smaller sections of celery, three or four inches, or even into 1" bite-size, because these are filling, especially the peanut butter.
|Posted by: maggiemahone1 19-Nov-2006, 07:35 PM|
| All of my family is going to my Mom's house for Thanksgiving this year. For the past two years I've had to work, I told my boss I was taking the day off, so that's what I'm doing. I am fixing a turkey, cranberry sauce, pumpkin pie and a cheesecake, not sure which kind yet. We all bring a dish or two and that way no one has a lot of cooking to do. I almost forgot, oysters...fried breaded oysters!
|Posted by: Tookish 20-Nov-2006, 10:29 PM|
| This is something my mother makes every fall. At least a half dozen times. I introduced it to my household, and now I am "required" to make it for Thanksgiving, Christmas and any days in between.
Fresh Apple Cake
2 cups sugar*
1 1/4 cup veg oil
Cream together til smooth
Add three large eggs one at
a time til blended. (very important to do this step!)
Add 2 teaspoons vanilla til blended.
In another bowl combine:
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
Add to creamed sugar oil, and egg mixutre,
a cup at a time.
Add 1 cup chopped walnuts and 3 1/2 cups chopped
apples. (granny smith highly recommended...has to be a tart non mushy apple)
Stir til blended.
Bake at 350' for 1 1/4 hour in a greased and floured
Check to see if done by toothpick thingy..at an hr.
if not done continue for the fifteen minutes. Check again.
*(I make it with the half sugar/half splenda baking mix)
Please let me know if you make this and love it.
|Posted by: Emmet 22-Nov-2006, 02:33 PM|
| APPLE PUDDING
2 Granny Smith apples, peeled, cored, and cut into 1" chunks
2 tbsp Apple Pie Spice (nutmeg, cinnamon, allspice)
2 1/2 tsp baking powder
Pinch of salt
1 stick unsalted butter
1 cup brown sugar
2 large eggs
1/4 cup molasses
1 1/4 cups all-purpose flour
1 1/4 cups breadcrumbs
2 cups, more or less, of chunky applesauce
1. Spray pudding mold with Baker's Friend or Pam. Combine 1/2 cup brown sugar and 1 tablespoon water in a small saucepan over medium heat, and cook until sugar has melted. Continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold and roll it around so the caramel coats mold evenly.
2. Melt 1 tablespoon butter in a small sauté pan; add apple chunks and 1 tablespoon granulated sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the mold, distributing evenly so they reach up the sides.
3. Mix dry ingredients. Cut in 1 stick softened butter with pastry knife.
4. Whisk eggs. Whisk in molasses. Mix with dry ingredients, and add chunky applesauce until it makes a spoonable batter.
5. Fill pudding mold with batter and clamp on lid (no lid? Spray tinfoil with Pam, fold a pleat in it, and tie it to the top of the mold with string). Place mold in a pot of boiling water on a small dish or trivet. Cover pot, reduce to a simmer and cook 2 hours.
6. Transfer mold to a trivet and let pudding set, about 15 minutes or so.
Pour some rum around the edges of the mold, so it seeps down the sides. Let the rum soak in.
7. Invert the pudding onto a serving plate with high sides. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top. When ready to serve, dim the lights, pour some warmed brandy over the top, and set alight. Serve with hard sauce or custard sauce.
|Posted by: Shadows 22-Nov-2006, 04:02 PM|
| This is one of my family's favorites:
Recipe Name: BABY CARROTS WITH HORSERADISH
Category: SIDE DISH
10 Ounce package fresh or frozen baby carrots
2 Cup water
2 Tblsp grated onion
2 Tblsp prepared horseradish
1 Cup mayonnaise
1/2 Tsp. salt
1/4 Tsp. freshly ground pepper
1/4 Cup cracker crumbs
2 Tblsp butter, cut into small pieces
Cook carrots in water until tender. Drain carrots, reserving 1/4 cup liquid. Combine reserved liquid with next 5 ingredients. Preheat oven to 375 degrees. Place carrots in lightly greased 8 inch square baking dish. Pour sauce over top. Sprinkle with cracker crumbs; dot with butter. Sprinkle with paprika. Bake 14 to 20 minutes or until heated through.
|Posted by: Shadows 22-Nov-2006, 04:03 PM|
| ... and this is another:
Recipe Name: SWEET-AND-SOUR BEANS ROQUEFORT
SOURCE SOUTHERN LIVING - DINNER AND SUPPER COOKBOOK
16 Ounce green beans, cut, canned
2 Slice bacon, chopped
1 Small onion, chopped
2 Tsp. sugar
2 Tblsp vinegar
salt and pepper, to taste
2 Tblsp Stilton or Roquefort blue cheese, crumbled
Drain beans, reserving 2 tablespoons of the liquid per 16 oz can.
Cook bacon and onion until lightly browned; add reserved bean liquid, beans, sugar, vinegar, salt and pepper; heat thoroughly. Spoon into serving dish; sprinkle with cheese.
|Posted by: MDF3530 23-Nov-2006, 01:55 PM|
|My parents and I are going out for dinner. My sister and her family are going over to his folks' for dinner, and my mom doesn't see the point in making a big turkey dinner for the three of us.|
|Posted by: Shadows 12-Nov-2008, 04:14 PM|
|Posted by: Shadows 23-Sep-2010, 02:17 PM|
|Come on all ye Celts... Even though it be a new world holiday there must be foods ye all eat to give thanks!|
|Posted by: Shadows 11-Nov-2011, 10:54 AM|
|Bumping this back to the top for this year.|
|Posted by: Shadows 01-Nov-2012, 02:46 PM|
|This holiday is fast aproaching here in the US, what are your family favorites for this feast?|
|Posted by: Shadows 11-Nov-2013, 01:21 PM|
|What are your family favorites???|
|Posted by: Shadows 16-Nov-2016, 09:43 AM|
|Guess no one here cooks or eats for/at Thanksgiving!|
|Posted by: Shadows 11-Nov-2017, 12:10 PM|
|Here we go again, who cooks what for Thanksgiving??|
|Posted by: togo 12-Nov-2017, 07:20 AM|
| I am banned from the kitchen this day. However all others involved are experts in our families. We sometimes host and sometimes travel. This year we will be traveling.
We then do a two day experience to get double the fun and food as we go on Thanksgiving Day and the day after to our other relatives.
Traditional Thankgiving and all the fixins at each destination. All the cooks do it up big and go the extra mile. I am a very lucky person and a major benefactor as the consumer of such fine treats!
Turkey, mashed potatoes, squash, stuffing, cranberry sauce, etc. and an assortment of vegetables and many tasty appetizers as well. Oh and the gravy is a weakness of mine as well. Pumpkin, Boston Cream, and Apple pies abound.
I do love turkey very very much and this year my brother in law is going to deep fry his. Anyone had any experience with this?
The food, the company, the stories, the laughs always make it one of the best days of the year.
This also was an interesting website to peruse for Thanksgiving ideas:
|Posted by: Shadows 03-Nov-2018, 10:52 AM|
|OK folks who is cooking or eating what for Thanksgiving ( either US or Canada ).|
|Posted by: haynes9 05-Nov-2018, 12:41 AM|
| We have a boatload of family coming in, so let the food begin!
The centerpiece will be the turkey. That's the one thing I cook so wifey can concentrate on other things. I experiment a little on what I stuff in the bird's cavity. Usually some oranges and some herbs and lots of Kerrygold Butter. We have bacon lovers in the family, so that should get tossed in also.
Wifey fixes up some incredible edibles for dessert! She had a cherry cheese pie that is just the best I have ever tasted anywhere! She gives them out to staff over the Christmas holidays at our church and believe me, it is a highlight of the year for them... even more than hearing me preach!! LOL!
She also fixes up pumpkin rolls and they are heavenly! Having the entire family around the table to give thanks for God's provision is a real joy!
Totally off subject, but while we were traveling recently in the Pennsylvania Dutch (Amish) area near Gettysburg and Lancaster, We went to the Shady Maple Smorgasbord. Shadows, this takes buffets to the next level! There was literally a food line that was 200 feet long! It's more of an event than a meal! Check it out if you ever got to that part of the world!
Have a marvelous and blessed holiday season everyone!
|Posted by: Shadows 05-Nov-2018, 09:53 AM|
|Yes it is a great buffet, I have been there. About an hour from my home.|
|Posted by: haynes9 09-Nov-2018, 12:40 AM|
Wow! Really? Had no idea I was in your neck of the woods. Had a great time with some folks in Brogue. Wifey and I did the covered bridge thing and that was a blast. Also ate at a place called Dieners. Not as large as Shady Maple, but every bit as good!
Beautiful area you live in, Shadows!
|Posted by: Shadows 09-Nov-2018, 12:40 PM|
|As long as you stay away form the large cities PA is beautiful every where.|
|Posted by: togo 10-Nov-2018, 09:12 AM|
| haynes9 you had me at bacon and pumpkin rolls.
What time is dinner??
|Posted by: Sekhmet 11-Nov-2018, 11:26 AM|
|Not all that far from me, either. I'm a bit west though. I'll be in Gettysburg next weekend.|