unusual holiday dishes

On Sun 13 Nov 2005 06:41:12p, Thus Spake Zarathustra, or was it abolton?

Quoted message said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

Big family? Serve a stuffed ostrich.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 13 Nov 2005 06:41:12p, Thus Spake Zarathustra, or was it abolton?

Quoted message said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

Big family? Serve a stuffed ostrich.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

abolton said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

You'd have to tell us what is normal and ordinary for your family before
we could figure out what would be new and unusual. If you're in the
habit of having miso soup on Thanksgiving, then pumpkin bisque is
unusual. If you're in the habit of having porcupine for the main
course, then turkey would be unusual. In my world, we have turkey
thighs fairly often as a quick meal on a dreary night, so we roast duck
on Thanksgiving.

--Lia

"abolton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

My family always tries something different for the holidays. This year we
are making an herb and emmental cheese gnocchi with a brown butter and fried
sage sauce. The recipe is from Thomas Keller's Le Bouchon cookbook. For
turkey gravy we're trying one made with hard apple cider. One of the sides
will be a fennel and celery root gratin.

Just some thoughts.

Kate

abolton said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

Darn! I parsed the subject as "dishes for unusual holidays" and was
wondering which ones.

Today is, I think, the Price of Wales' Birthday! Getcher Rarebit while
it's hot!

Floating the Flower Boats (Thailand) is Wednesday. But Tuesday's the US
National Recycling day, so that's just leftovers.

abolton said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

Port & pear fruitcake
------------------------

3 large ripe pears, peeled, cored and cut into small chunks

1.2 cup good ruby port

2 tbs. frozen apple juice concentrate, defrosted

2 tbs. canola oil

2 tbs. butter

1/2 cup light brown sugar

1/4 cup molasses

1 egg

4 egg whites

zest of 1 lemon, finely grated

zest of 1 orange, finely grated

1 & 1/2 cup dried cherries

1 cup currants

1 & 1/2 cup whole wheat flour

1 cup all purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1/4 tsp. salt

1 cup chopped walnuts

in a medium saucepan, combine the pears, port and apple juice
concentrate. Bring to a boil and cook for 20 minutes. Drain off 1/2
cup of the liquid. Mash the pears and remaining liquid together.

In a small mixing bowl, place the mashed pears, oil, butter, sugar,
molasses, egg, egg whites, and zest's. Mix together.

Add the cherries and currants to the pear mixture.

Preheat the oven to 300 F

In a large mixing bowl, combine the flours, baking soda, cinnamon, and
salt. Blend in the pear mixture. Fold in the walnuts.

Lightly spray or wipe four 3 x 6 x 2 inch mini loaf pans with vegetable
oil. Divid the batter among the pans.

Bake 35 to 40 minutes, or until a toothpick inserted in the center comes
out clean.

Immediately pour 1/8 cup of the reserved port and apple juice over each
loaf; cool the fruitcakes in the pans. Store in a tin for up to 1 week.

---
JL

On 13 Nov 2005 17:41:12 -0800, "abolton" <[email hidden]>

Quoted message said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

Ooh! Try that weird cranberry and horseradish relish from NPR. One
of these years, I will get around to making it. I bet it's good on a
turkey sandwich.

Tara

Joseph Littleshoes said:

Port & pear fruitcake
------------------------

3 large ripe pears, peeled, cored and cut into small chunks

1.2 cup good ruby port

2 tbs. frozen apple juice concentrate, defrosted

2 tbs. canola oil

2 tbs. butter

1/2 cup light brown sugar

1/4 cup molasses

1 egg

4 egg whites

zest of 1 lemon, finely grated

zest of 1 orange, finely grated

1 & 1/2 cup dried cherries

1 cup currants

1 & 1/2 cup whole wheat flour

1 cup all purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1/4 tsp. salt

1 cup chopped walnuts

in a medium saucepan, combine the pears, port and apple juice
concentrate. Bring to a boil and cook for 20 minutes. Drain off 1/2
cup of the liquid. Mash the pears and remaining liquid together.

In a small mixing bowl, place the mashed pears, oil, butter, sugar,
molasses, egg, egg whites, and zest's. Mix together.

Add the cherries and currants to the pear mixture.

Preheat the oven to 300 F

In a large mixing bowl, combine the flours, baking soda, cinnamon, and
salt. Blend in the pear mixture. Fold in the walnuts.

Lightly spray or wipe four 3 x 6 x 2 inch mini loaf pans with vegetable
oil. Divid the batter among the pans.

Bake 35 to 40 minutes, or until a toothpick inserted in the center comes
out clean.

Immediately pour 1/8 cup of the reserved port and apple juice over each
loaf; cool the fruitcakes in the pans. Store in a tin for up to 1 week.

---
JL

Goodness, now *this* sounds like a fruitcake I can live with! Plus, no
garish green and red "thingies"!! Thanks for the recipe . . .

My "unusual" contributions to this year's family meal include Cranberry
Agrodolce, homemade rye rolls, Persimmon Pudding and homemade Pumpkin Fudge
ice cream. Most of the guests are far from adventurous, alas.

Spitz
--
"Home, James, and don't spare the horses!"

Tara said:

On 13 Nov 2005 17:41:12 -0800, "abolton" <[email hidden]>

Quoted message said:

I want to bring something new and unusual to Thanksgiving dinner this
year. My family is always up for trying new recipes. Any suggestions?

Ooh! Try that weird cranberry and horseradish relish from NPR. One
of these years, I will get around to making it. I bet it's good on a
turkey sandwich.

Yum! We've been making that the last few years now, along with the
traditional cranberry/orange relish and a can of the jellied stuff for
the kids. It's great, on a turkey or ham sandwich or otherwise!

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons red or white horseradish

Grind the raw berries and onion together. (Note: I pulse them together
in the food processor a few times.) Mix in everything else. Freeze,
then put out to thaw Thanksgiving AM. (You want it still partially
frozen at dinner time; it's supposed to have ice crystals/slivers in
it. Time taking it out of the freezer accordingly.)

Regards,
Tracy R.

Spitzmaus said:

Joseph Littleshoes said:

Port & pear fruitcake

Sclipped fab recipe

Quoted message said:

JL

Goodness, now *this* sounds like a fruitcake I can live with! Plus, no
garish green and red "thingies"!! Thanks for the recipe . . .
My "unusual" contributions to this year's family meal include Cranberry
Agrodolce, homemade rye rolls, Persimmon Pudding and homemade Pumpkin Fudge
ice cream. Most of the guests are far from adventurous, alas.
Spitz
"Home, James, and don't spare the horses!"

I wonder what Cranberry Ice Cream or Sherbert would taste like? Maybe with
Raspberries? All that stuff you mentioned just sounds lovely!
Edrena

The Joneses said:

I wonder what Cranberry Ice Cream or Sherbert would taste like? Maybe with
Raspberries? All that stuff you mentioned just sounds lovely!
Edrena

Hey, Edrena, you've got me to thinking! Cranberry as an ice cream (or
sherbet, or gelato, or sorbet . . . ) flavor sounds intriguing; I shall have
to poke around and see if I can find a recipe. The color would be lovely,
too, don't you think?? That bright pink-red as contrast against a darker
background, such as persimmon pudding?

Spitz
--
"Home, James, and don't spare the horses!"

Spitzmaus said:

The Joneses said:

I wonder what Cranberry Ice Cream or Sherbert would taste like? Maybe with
Raspberries? All that stuff you mentioned just sounds lovely!
Edrena

Hey, Edrena, you've got me to thinking! Cranberry as an ice cream (or
sherbet, or gelato, or sorbet . . . ) flavor sounds intriguing; I shall have
to poke around and see if I can find a recipe. The color would be lovely,
too, don't you think?? That bright pink-red as contrast against a darker
background, such as persimmon pudding?
Spitz

As an ice cream (would the natural acids curdle the cream?), we could add some
chopped "craisins" or nuts - pecans would be nice. Around here craisins come in
orange, cranberry & cherry flavors. We could take a look at the juice
combinations currently on the market for ideas, too. I think I'd like a sherbet
best - with roast duck or beef or the ubiquitous turkey?
Or New Year's Day after a long night of excessive alcohol consumption?
Edrena

Quoted message said:

Quoted message said:

Quoted message said:

I wonder what Cranberry Ice Cream or Sherbert would taste like? Maybe with
Raspberries? All that stuff you mentioned just sounds lovely!
Edrena

Hey, Edrena, you've got me to thinking! Cranberry as an ice cream (or
sherbet, or gelato, or sorbet . . . ) flavor sounds intriguing; I shall have
to poke around and see if I can find a recipe. The color would be lovely,
too, don't you think?? That bright pink-red as contrast against a darker
background, such as persimmon pudding?
Spitz

As an ice cream (would the natural acids curdle the cream?),

Would probably work just fine if they were cooked. Whole raw cranberries
aren't very palatable, but cooked they'd mix into the cream and give you
a nice pink color with flecks of darker red, and nice [censored] chunks from
time to time. I'd start the cream base churning, and mix in a big swirl
of cooked, cooled cranberry just before putting the batch into the
freezer to harden off.

Dawn

Dawn said:

Quoted message said:

Quoted message said:

>I wonder what Cranberry Ice Cream or Sherbert would taste like? Maybe

with

Quoted message said:

Quoted message said:

Quoted message said:

>Raspberries? All that stuff you mentioned just sounds lovely!
>Edrena

Hey, Edrena, you've got me to thinking! Cranberry as an ice cream (or
sherbet, or gelato, or sorbet . . . ) flavor sounds intriguing; I shall

have

Quoted message said:

Quoted message said:

Quoted message said:

to poke around and see if I can find a recipe. The color would be

lovely,

Quoted message said:

Quoted message said:

Quoted message said:

too, don't you think?? That bright pink-red as contrast against a

darker

Quoted message said:

Quoted message said:

Quoted message said:

background, such as persimmon pudding?
Spitz

As an ice cream (would the natural acids curdle the cream?),

Would probably work just fine if they were cooked. Whole raw cranberries
aren't very palatable, but cooked they'd mix into the cream and give you
a nice pink color with flecks of darker red, and nice [censored] chunks from
time to time. I'd start the cream base churning, and mix in a big swirl
of cooked, cooled cranberry just before putting the batch into the
freezer to harden off.

Dawn

Wow, I do believe we've got something here! Dawn, great idea, and I might
also want to riff on a favorite flavor combo: dark cherry with bittersweet
chocolate. I recently visited family in the Midwest, where I tasted Blue
Bunny brand's Chocolate Cherry Cascade, or Chocolate Cherry Blast, or
something like that . . . Anyhoo, it was quite delicious, with the dark
cherry pieces and bittersweet chocolate chunks. And yep, the color was
gorgeous.

Spitz
--
"Home, James, and don't spare the horses!"

Spitzmaus said:

The Joneses said:

I wonder what Cranberry Ice Cream or Sherbert would taste like? Maybe with
Raspberries? All that stuff you mentioned just sounds lovely!
Edrena

Hey, Edrena, you've got me to thinking! Cranberry as an ice cream (or
sherbet, or gelato, or sorbet . . . ) flavor sounds intriguing; I shall have
to poke around and see if I can find a recipe. The color would be lovely,
too, don't you think?? That bright pink-red as contrast against a darker
background, such as persimmon pudding?

I think cranberry sherbet would be absolutely deeevine! Serve it with
something dark and chocolate - I'll be in heaven. This would be a
reason to get a Donvier! I have a regular ice cream maker, but it's a
big production.
--

Practice safe eating. Always use condiments.

sf said:

I think cranberry sherbet would be absolutely deeevine! Serve it with
something dark and chocolate - I'll be in heaven. This would be a
reason to get a Donvier! I have a regular ice cream maker, but it's a
big production.
--

Practice safe eating. Always use condiments.

When you speak of "a regular ice cream maker," do you mean the old-fashioned
crank version, or an electric model, such as that made by Cuisinart?? I
consider one to be hard work, the other not a "big production" at all. Oh,
and I found several recipes for cranberry sherbet, so I'm thinking maybe . .
..

Spitz
--
"Home, James, and don't spare the horses!"

Spitzmaus said:

or an electric model, such as that made by Cuisinart??

It's electric, but not Cuisinart. Having to plan ahead to buy ice and
all that accompanying noise makes it a big production for me.
--

Practice safe eating. Always use condiments.

On Tue, 15 Nov 2005 21:59:05 -0800, sf <[email hidden]>
rummaged among random neurons and opined:

Quoted message said:

Spitzmaus said:

or an electric model, such as that made by Cuisinart??

It's electric, but not Cuisinart. Having to plan ahead to buy ice and
all that accompanying noise makes it a big production for me.

I have a Krups electric ice cream maker (ca. 1999) that makes good ice
cream in about a half hour. You don't have to buy ice, but you do have
to store the base in the freezer for a few hours before using it.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd said:

I have a Krups electric ice cream maker (ca. 1999) that makes good ice
cream in about a half hour. You don't have to buy ice, but you do have
to store the base in the freezer for a few hours before using it.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Yeah, your Krups sounds just like my Cuisinart. I have a stand-alone
freezer in the garage, and I keep the canister base there permanently, ready
to haul out and make ice cream whenever the whim strikes. No ice, no muss,
and very little fuss.

Spitz
--
"Home, James, and don't spare the horses!"