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recipes - 11/23/2009 12:57:03 PM   
switch2please


Posts: 494
Joined: 12/5/2008
Status: offline 		I love to cook. Really. I look forward to tweaking traditional dishes for the holidays and I love to see what's in my kitchen and experiment. I'll be with family for Thanksgiving, and my contributions will be an appetizer (figs poached in port, stuffed with gorgonzola, garnished with rosemary and proscuitto and black pepper - yum!) and a dessert (bread pudding with cranberries, nuts, and spices, with custard on the side). These are both fairly easy to make, not very time-intensive, and they travel well, but they're still rich and fancy and absolutely gorgeous when plated properly.

Thanksgiving is a family holiday after all...and people argue less when their mouths are full

Does anybody have any delicious ideas to share?
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RE: recipes - 11/23/2009 1:02:26 PM   
PyrotheClown


Posts: 1950
Joined: 5/18/2009
Status: offline 		It's gonna take a lota convince'n for me to divulge my Turkey mole recipe ....

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RE: recipes - 11/23/2009 1:04:45 PM   
Aileen1968


Posts: 6062
Joined: 12/12/2007
From: I miss Shore, New Jersey
Status: offline 		I would love that fig recipe. One of the dishes I'm making is butternut squash, apple, sausage soup.

< Message edited by Aileen1968 -- 11/23/2009 1:05:08 PM >

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RE: recipes - 11/23/2009 1:16:02 PM   
BKSir


Posts: 4037
Joined: 4/8/2008
From: Salt Lake City, UT
Status: offline 		I like to take won ton skins and fill them with a mixture of cream cheese, cranberry sauce, cinnamon and nutmeg (mix the ingredients together), then deep fry them, kind of like crab rangoon from the chinese restaurant, but for desserts.  Also, switch out the cranberry sauce for some smashed up apple pie filling works well too.

A little version of jalapeno poppers I like also.  Take fresh jalapenos, halve them length wise, clean them (take out the seeds and veins), fill them with a mixture of cream cheese, green onion, seasonings (whatever you like), then wrap in bacon and either bake off in the oven or deep fry.  Made a huge tray full of them last year for the superbowl, I think around 60 pieces (30 peppers worth), and they were gone by half time.


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RE: recipes - 11/23/2009 1:27:50 PM   
playfulotter


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Joined: 6/27/2005
Status: offline 		I am going to try this interesting sounding green chile cornbread dressing/stuffing.

http://www.delish.com/recipefinder/green-chili-cornbread-stuffing-recipe


< Message edited by playfulotter -- 11/23/2009 1:29:47 PM >

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RE: recipes - 11/23/2009 1:29:49 PM   
BKSir


Posts: 4037
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From: Salt Lake City, UT
Status: offline 		That does sound good! :)
Reminds me, I also like to halve the milk in my corn bread recipe and use a can of creamed corn instead, and put in grated cheese and diced (fresh, not that canned shit) jalapenos and maybe some chopped crawfish tail meat.  Ooooooh it's good.

EDIT:  I'll post my cornbread recipe for y'all later.  I have to go dig it out when I get back home.


< Message edited by BKSir -- 11/23/2009 1:30:31 PM >

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RE: recipes - 11/23/2009 1:30:55 PM   
playfulotter


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Status: offline 		That sounds even better with the crawfish!

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RE: recipes - 11/23/2009 1:39:16 PM   
BKSir


Posts: 4037
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From: Salt Lake City, UT
Status: offline
quote:

ORIGINAL: playfulotter

That sounds even better with the crawfish!


It is, but I normally only put that in if I'm doing it with my southwest stuffed peppers.  Like stuffed bell peppers, but I use anaheim chiles instead, the big, long ones. 


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RE: recipes - 11/24/2009 3:34:00 PM   
switch2please


Posts: 494
Joined: 12/5/2008
Status: offline 		The fried cranberry wontons sound yummy :) I've made the usual crab-cheese variety, but I never thought of changing it up...

For the figs, I found that they're easier to stuff with ingredients mixed into cream cheese (and you can't go wrong with cream cheese), they stand better if you slice off the very bottom so they rest flat on the plate (easier to do before you poach and stuff), and red wine works better than port (the port sounded good, but since figs are a bit sweet anyway it was too much for me).
The boyfriend had an idea for bacon-wrapped figs in barbecue sauce...we'll definitely have to try making those. When I can find fresh figs, I like to slice them on toast with cream cheese... Really, all anyone has to do is mention figs and I salivate.
Also I decided to add orange juice, orange rind and a touch of honey to the bread pudding, it tastes a bit brighter and I can't resist citrus.

Keep in mind I use everything to taste, so you may have to experiment with proportions a bit
Poach dried figs (I found 'figlets', smaller and cute and, most importantly, bite-sized) in red wine until they plump up. Set aside.
Mix together cream cheese, crumbled gorgonzola, and fresh-ground black pepper until the flavor is consistent (I like lots of pepper).
Slice prosciutto into thin strips, about 2" long. Or any shape, really. Those tiny little cookie-cutter shapes could be fun.
Cross-cut the tops of figs and spread (or wiggle your finger around to make a hollow - just wash your hands first).
Spoon cheese mixture into fig, top with rolled-up prosciutto and a small sprig of fresh rosemary.

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RE: recipes - 11/24/2009 3:37:33 PM   
PyrotheClown


Posts: 1950
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Status: offline 		out here, bacon wrapped dates are all the rage(palm springs is just round the corner)

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RE: recipes - 11/24/2009 3:39:38 PM   
GYPSYMAMBO


Posts: 660
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Status: offline 		all:

I am soooooooo sooooooooooo     HOT  Now

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RE: recipes - 11/24/2009 3:49:03 PM   
subrob1967


Posts: 4591
Joined: 9/13/2004
Status: offline 		I'm making both pumpkin pie and apple pie filling egg roll's, fried, and the sprinkled with confectioner's sugar.

I'm also contributing Kugela
& my Italian Sausage, Peppers, & Onion dish.



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RE: recipes - 11/24/2009 3:57:32 PM   
BKSir


Posts: 4037
Joined: 4/8/2008
From: Salt Lake City, UT
Status: offline
quote:

ORIGINAL: subrob1967

I'm making both pumpkin pie and apple pie filling egg roll's, fried, and the sprinkled with confectioner's sugar.

I'm also contributing Kugela
& my Italian Sausage, Peppers, & Onion dish.





Mmm, Kugela always makes me think of Kasekuchen.  It's like a german version of cheesecake.  Soooo good!


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We'll begin with a spin, traveling in a world of my creation. What we'll see will defy explanation.

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RE: recipes - 11/24/2009 4:07:23 PM   
Aylee


Posts: 24103
Joined: 10/14/2007
Status: offline
quote:

ORIGINAL: subrob1967

I'm making both pumpkin pie and apple pie filling egg roll's, fried, and the sprinkled with confectioner's sugar.

I'm also contributing Kugela
& my Italian Sausage, Peppers, & Onion dish.





I admit that I saved that recipe and am going to have to try it even though I tend to not like grated potatoes. 

Food processors rock!

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RE: recipes - 11/24/2009 4:09:45 PM   
subrob1967


Posts: 4591
Joined: 9/13/2004
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quote:

ORIGINAL: BKSir
Mmm, Kugela always makes me think of Kasekuchen.  It's like a german version of cheesecake.  Soooo good!


Our Lithuanian Aunt introduced Kugela and Lithuanian Sausage to our family way back in the day, and they've become holiday staples ever since. Kasekuchen sounds great, maybe I'll try a batch next week. 

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