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HERE’S TO IRELAND

This is a reprint of my 2022 article for this holiday describing my book Some Saint Patrick’s Day Recipes .I have one update to add, you’ll find it below under Corning Directions*.

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday.

However there are new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan: ”Butter makes everything better.” For anyone who’s ever tasted butter in Europe and noticed the difference, this brings back memories.

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see directions below). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

RECIPES

Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.
Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.


Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.
 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:
1 ½ lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
Measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.


*Pork Butt or Boston Butt: I haven’t tested this as yet, but intend to before winter’s end. Unfortunately, all my pieces from this cut of meat are frozen. So here’s a chance for you to blaze a trail if you choose. The texture and grain of pork but are similar to that of beef brisket. The taste is sufficiently neutral to allow the corning to properly infuse it and I feel certain it would make an excellent substitute for corned beef.   Please check my post from Jan.19, 2023 to learn about pork or Boston Butt.

Corned Beef Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350deg. oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; pass ketchup on the side.

A Light Lite Dessert: 1 scoop Lime sherbet per serving
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish CoffeeServes 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
General Cooking
Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham

MAKE VALENTINE’S DAY HAPPY

As I wrote last year, with Super Bowl and Valentine’s Day so close to each other, yet such different events, people who enjoy both, find it hard to plan. They practically overlap. To make sure you find ways to celebrate, which suit your needs, I’m giving choices of different ideas with  recipes for Super Bowl party plans and others to honor Valentine’s Day. You’re sure to find one tailored to you. Last week’s posting was on Super Bowl. Here’s Valentine’s Day.

I’ve done several posts on different dinners for Valentine’s Day, citing recipes from casual to elegant.  Last year I combined them in a single post with backlinks for reference and reposting that ‘master post’ seems a good idea. Simply clicking the links to those posts offers a wide choice of individual menu options. There are ample choices there to plan exactly the dinner you want with 9 different types of events; the quick, the easy but upscale, Lenten suggestions, all chicken, family inclusive, cooking together, even fabulous, cozy desserts to enjoy after a restaurant dinner. There are over 75 recipes to choose from, most  for the standard 4 servings but easily divisible. 

May I suggest you start by reading the summaries of the posts for 2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 written below. Hyperlinks are imbedded to give you quick access to the recipes in each post-simply click the date of the post.

Feb. 16, 2012: Special Dinner Recipes for 2 – Affordable, Last Minute and Easy

I was inspired to write this by neighbors who were debating if they should go out or not. They had wanted to have a nice dinner at home, but thought perhaps the expense of a restaurant was worth it to spare cooking stress. They asked suggestions for some special seeming dinners recipes for 2 that were not too labor intensive, especially at the last minute. My type of meal!

However, when I asked them what they considered “special”, they gave me the usual responses, conditioned by years of food shopping and restaurant menus: Fillet Mignon, prime rib, lobster, crab, all expensive and attention specific to cook. Not for a relaxed, romantic dinner. The following recipes all fit this type menu much better.

APPETIZERS
Salmon Spread
Sun Dried Tomato Pate
Cream Cheese with Tapenade:

ENTREES
Cornish Hens with Wild Rice and Grapes
Pork Chops Basil
Salmon in Lemon Caper Sauce

DESSERTS
Classic Burnt Almond Ice Cream Sunday
Mock Chocolate Steamed Pudding
Meringue Glace
Viennese Coffee

Feb.7, 2013: Some Valentine Ideas

Steak, especially fillet mignon, and lobster do persist in remaining the popular conceptions of romantic dinners. I like both but neither but neither would be my choice to prepare for an intimate dinner with someone special. Gauging the doneness of beef to an exact degree, is one of the most challenging tasks in cooking and preventing a lobster from over cooking is almost as hard. They require attention without distraction which doesn’t fit in with a cozy dinner for two.

I also like originality. It’s fun to give things a fresh perk particularly on Valentine’s Day. It makes the dinner, and the person you’re with seem more special. Moreover, each of these recipes, including those from 2012, makes an attractive dish that requires minimal presentation to appear truly elegant.  They can transcend cost, and prove my motto that; “Wonderful scents can be created, while saving cents, by using good sense”.

STARTERS

Bean Dip
Baked Brie
Puffy Pinwheels

ENTREES
Pork Tenderloin with Citrus Glaze
Pasta with Smoked Salmon in Vodka Sauce
Chicken Stuffed with Cream Cheese

DESSERTS
Fruit Turnovers – My Grandmother made these as a snack from left over pie dough not Puff Pastry.
Chocolate Cake with Raspberry Almond Frosting
Napoleons


Feb. 11, 2014: Chicken 9 Ways for Valentine’s Day  

Even on a regular night, I prep and clean up as much as possible before, so all I have to do is serve and stack the dishwasher later.  For special occasions I try to plan menus with dishes that can be made ahead and quickly readied to serve when people want.

Valentine’s Day is a time when company and conversation are very important. The menu should be “special” but not experimental. New twists on old favorites, well presented are best as are dishes that are easy to eat without need for carving, special utensils or extra napkins for messy fingers and the remains should be equally easy clear up.

This year I’m taking a different approach by suggesting one generally accepted dish, chicken roll-ups with 9 variations. There should be one recipe to please even the fussiest eater. They can be presented whole or sliced, on individual plates or one platter; vegetables on the side or surrounding them on the platter. The recipes are for 4 servings, but they are easily halved. There are so many of them, I’m putting them at the end of this post.

In choosing an Appetizer, be sure not to duplicate the ingredients in your choice of roll up. Don’t offer cheese or a pork product with those entrees that contain either. Shrimp would go with everything, but don’t serve them in a market “ring”. Make them special. Serve them with Lamaze sauce on a lettuce lined plate. A simple Lamaze sauce is 1 part ketchup to 3 parts mayonnaise with a pinch of nutmeg.
STARTERS
A Bean Dip
Golden Tiny Potatoes
Green vegetable
Salad
CHICKEN ROLL-UP ENTREES
FILLINGS:
A) Herb and Nuts
B) Tomato and Ham or Bacon
C) Cream Cheese and Chives
D) Cream Cheese Dijon
E) Sage and Cheese
F) Feta and Herbs + Sauce
G) Saltimbocca +Sauce
H) Roasted Pepper and Olive + Sauce
I) Sausage and Peppers
DESSERTS-Please check posts for 2/9/12, 2/7/13, 2/11/14. 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 
Angel Nests
Chocolate Cherry Biscotti

Feb 11, 2015: VALENTINE’S DAY THE EASY WAY

Valentine’s Day is unique among holidays in that it’s intended to be celebrated by couples, not with friends or family. A dinner is traditional, but not with ‘set’ dishes as with other holidays, and changes as life progresses through different phases. For the dating young and those with young children, restaurants are the preferred option. The newly- weds and older couples seem to prefer to stay home. For them the most relaxed menu plan is to stay with a classic entrée, which are currently enjoying resurgence in popularity. Most of these recipes tolerate minor adjustments in flavor and cooking technique which individualize them to taste and customize the preparation to fit the occasion. Try to select dishes that can be prepared and at least partially cooked in advance. Make sure everything is pre-measured and ready to use.  Stay within your kitchen skills and keep it simple. Simplicity can be very elegant especially when it contributes to a relaxed, atmosphere by removing stress.

STARTERS

Whole Wheat Bread Cut-Outs
Tapenade and Cream Cheese are naturals together.
 Cream Cheese mixed with Horseradish on rounds of Lebanon Bologna
Ham; from smoked turkey to real Prosciutto Crudo wrapped around a kosher Dill Pickle spear or a Melon
Prosciutto con Melone

ENTREES
Apricot Glazed Pork Tenderloin
Chicken in Lemon-Wine Sauce
Sirloin Tip Casserole + Topping
Pepper Steak or Steak au Poivre

DESSERTS
Chocolate Truffles
White Chocolate Cheesecake Truffles
Chocolate Biscotti with Vin Santo 

Feb. 10, 2016: Great Valentine’s Day Ideas Whether It’s Dinner By 2 Or Dinner For 2

Special “at home” Valentine’s Day dinners are usually accomplished in one of two ways, The Dinner by 2 and The Dinner for 2.  The Dinner by 2 is when both people involved like to cook, and are comfortable in the kitchen. Even if their skills aren’t on a par and one is experienced, while the other is a novice, they will enjoy planning, prepping and cooking the dinner together as much as eating it

In The Dinner for 2 method:  one person does the planning and cooking. Ideally, the major portion is done in advance, leaving only finishing touches before dinner, which can provide a graceful change of pace and give the companion a chance to appreciate the cook’s skills and efforts. This method offers an opportunity to ‘glamorize’ the evening and more time for conversation. It’s a more traditional, formal 1) Heart Shaped Canapes
2) Cheese Heart

approach to the meal.

Method #1, Is a more bistro or a la carte approach, spontaneity is the key.

Method #2, resembles a catered dinner, in that most of the prepping and even some of the cooking and plating are done in advance.

This post was longer than usual, because it has 3 complete entrée menus for each method of preparation, including appetizer and dessert recipes. Having made them all, I can guarantee the recipes are both sharable and doable, with minimum effort.  Most are for the standard 4 servings but easily divisible.  
STARTERS for the Dinner for 2 Menus
Heart Shaped Canapes
Cheese Heart

ENTREES for Dinners for 2 with salads and sides
Game Hens with Wild Rice and White Grapes –Marinated asparagus spears Garnished
Pork Chops Basil

Salmon with Tomatoes and Greens
DESSERTS for Dinner for 2
Biscotti
1) Classic Almond Biscotti
2) Chocolate Biscotti

STARTERS for the Dinner by 2 Menus
Bruschetta: with basic salsa recipe and variation
1) Italian
2) Mexican
Artichokes

Entrees for the Dinner by 2
Kabobs + a simple green salad.  +A loaf of artisanal bread +A suggested side is a salad of green beans
Pasta with White Clam Sauce+ Salad and a Loaf of crusty bread
Chicken with Artichokes and Peppers +Taboule, or any grain, quinoa, rice, barley etc., even couscous
Suggested salad
DESSERT for Dinner by 2:
Chocolate Fondue

Feb.7.2017: 7 PERFECT DESSERTS FOR VALENTINE’S DAY

I’m taking a different approach with a suggestion is easy yet retains the personal touch in observing the holiday. Let someone else make the entrée, then have a wonderfully romantic dessert ready to serve at home with liqueur or wine or espresso. This allows people to spend time together, yet ends the evening on the proper note.

I’m listing 7 desserts below which fill the bill. Two are more spectacular, three need a few seconds of finishing touches and two are table ready, but all can be served quickly and with little effort. Don’t let the first two scare you, they really are simple to make and the recipes easy to divide.

Bananas Foster with Grapes: Serves 4
Cherries Jubilee
Cranberry Crisp
Cranberry Nut Torte
Chocolate-Burnt Almond Snowballs
Chocolate-Covered Strawberries
Biscotti*- 
Classic Almond Biscotti
Chocolate Biscotti

Feb 8, 2018: LENTEN DINNERS FOR VALENTINE’S DAY 2018

This year requires some special recipes because the holiday is also Ash Wednesday, the first day of Lent. For Christians this signals the beginning of a period of fasting. Some will shun meat on certain days Ash Wednesday being one, others will renounce, or cut back on things like candy and carbohydrates in the weeks until Easter.

So, dinner recipes for this year must be a bit different  For inspiration, I turned to spa and low-cal cookbooks and researched ‘fish’ dishes, because they seem the ones most suited to general acceptance for this occasion. I tried to select dishes which have a bit of glamour, without undo effort and require only ingredients readily available, in most areas, all year. To make shopping decisions easier, I’m printing a fish chart below to suggest substitutions.

So this post is for couples who think it’s fun to mark the actual day, rather than postpone until the weekend. Perhaps you’re a couple who can enjoy a leisurely dinner, perhaps you want to give your children a treat to brighten the week. Whatever your situation, I’ve tried to gather a collection of recipes that will offer something to everyone, including children despite it’s now being Lent…

The recipes follow the fish chart. All of them allow you to mix fish from the same category.
STARTERS
Cheese wedge and crackers

ENTREES
Sole Veronique
Salmon with Chive-Mustard Butter
Fusion Tilapia
Fish or Scallop Kabobs
Shrimp Kabobs+ Chinese Spicy Peanut Sauce.
Grilled (or Broiled) Halibut Steaks
Cod with Lemongrass +Sauce
Ocean Perch with Black Olives and Capers
DESSERTS
Check postings for  2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 

Feb 7, 2019: 3 WEEKDAY VALENTINE’S DAY DINNERS/FAMILY

Again Valentine’s Day is a weekday, with weekend celebrations probably scheduled but it’s hard not to give the actual day a nod. In this post, I give directions for three complete dinners, from starters through desserts, which will suit not only those able to dine a deux on a week night but can also be served to a family to ‘celebrate ’ a fun holiday. It’s not a bad idea for a family to set aside a day to appreciate being a family. Why not Valentine’s Day?

Which brings me back to this post, these three dinners are designed to seem a bit upscale, befitting an occasion, but actually they’re not. They really don’t require more prep time, effort or expense than a normal weekday meal. The recipes are, actually, quite simple, especially with a couple of helping hands. In fact, many aspects of each can be made ahead and all have been modified to easily extend to include more servings by doubling or tripling the ingredient amounts.
STARTERS
Melon con Prociutto (A kosher dill pickle spear can be treated in the same way)
Bruschetta-7 ways
Cream Cheese with Tapenade
BONUS: Cream cheese-other ways to serve

ENTREES
Chicken Oscar
Pork Chops Basil
Mexican Snapper

SIDES
Salads 
Asparagus
Spinach Pie 

Potatoes:
For Pork
For Fish

DESSERTS -Also see Feb   2018
Bananas Foster with Grapes
Cherries Jubilee
Cranberry Crisp
Cranberry-Nut Torte
Chocolate-Burnt Almond Crunch balls
Biscotti-Classic Almond or Chocolate

HOW TO ENJOY SUPER BOWL

Anyone who has ever planned a Super Bowl party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

However don’t kid yourself it is still a party, one which needs special planning because there are particular menu requirements. If you miss the mark, your guests, and possibly your carpets and upholstery will remember. The food has to be flavorful and appetizing, but not ’serious’. It has to be easily consumed, but neither dry nor heavily sauced. Accidents are likely because people are distracted. Above all, it has to be stable enough to be made ahead and held for serving. Other party’s schedules depend on when the food is ready. This one’s timing depends on the timing of the game.

Despite these conditions, a lot of foods fit the bill. So many in fact that when I was framing this post and considering different menus, I reviewed ones I had written on SuperBowl parties in the past and realized there were some darned good ideas there which deserved to be seen again, not buried deeper under still more recipes.

I decided to do something different with this post. I’m writing brief summaries of 5 of my Super Bowl posts with a listing of the recipes in each. Look them over, choose one you like and select the month and year from the drop down menu tab in the right margin of any site page to access the full recipes.

Then stock up on paper napkins and enjoy!!!

Feb 9 2012: Things You Should Know When Planning a Super Bowl Party – Before and After Using Leftovers.

This post is about how to plan the menu and the advantage of having ideas for using leftovers in mind as you  choose the dishes to include in that plan.

One plan is to have, as with any party a main attraction, a focus food, and prepare the other foods to compliment it. Ham is ideal for the occasion and for those who host this event annually, taking advantage of the sales in December is a true economy.  But not only does the food have to compliment the ham, be easily consumed, stable with no runny sauces. It has to be familiar and seasonal, dishes perhaps associated with football games even though this party is indoors.

For example, if you go with the ham, baked beans spring to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I might put out a grill to make Panini, as an option. For starters, I would chose fresh salsa or guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later. All this and more suggestions for appetizers(snacks) and dessert are in this post.

Recipes in this Post for Leftovers
Tortellini alla Panne

 Glamorous Ham Casserole

+4 More Recipes 

Jan.31,2013: An Easy Super Bowl Party to Plan and Host

This post points out that the wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating.  This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.

Yet not all Super Bowl gatherings require a ham and loaves of bread. Some are small gatherings of a few friends where a casserole supper is more appropriate. Cold cuts are another option, especially when accompanied by a warm dish to lift supper out of the ‘Deli’ category and lend a ‘special’ note.

Spills, however, are still real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like red wine. Above all avoid recipes that aren’t fork-friendly. Read more in this post.

Suggested Recipes

Boston Baked Beans

Two Sauce Lasagna

Feb.2, 2014:Super Bowl Recipes – Pulled Pork and Wings

 This post offers a third plan for Super Bowl parties and other casual gatherings that involve eating, and not regular seating.  I still want to serve a roast because they offer the most efficient and economical solution to the problem of serving a large group. Basically, it’s just one main dish, cooked in an oven, or one pot, with others singly or combined, on the side. Roasts are simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate.

The trouble is that most roasts require constant carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but in winter, the weather is iffy. Finally, the light bulb lit and I remembered pulled pork. It can be cooked in a crock pot, kept warm and simply served with a ladle. The wings are traditional to this event and can be cooked and served from a crock pot as well.

Spinach Salad is a perfect light addition to the pork and wings and can fit on a roll with the pork. The wild rice and black eyed peas also goes with both meats and serves as a nice, contained bed for the pork in place of bread. Meringues are a light, easy finger food to end the meal on a low key. Learn more about this option in this post.

Recipes in This Post

Honey Spiced Wings
Jerk Pulled Pork
Spinach Salad
Wild Rice and Black Eyed Peas
Meringues

Jan. 27, 2015:Super Bowl Sunday

 It’s been kind of fun over the years watching this day grow into an annually celebrated event, evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

However, the food still has to be casual, easily consumed and sustainable at room temperature but now the preference is for full flavor as well.  South Western cuisine has become a favorite, probably because that cuisine, generally, fits the requirements. It not only offers many pick-up dishes but also barbeque plays a large part in preparing them. Barbequing is excellent for preparing meats ahead and serving later at room temperature. It’s the spirit of tail-gating indoors.

However, the presence of upholstery and carpets do create a couple of problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. So I’ve stuck to roasts, rolls and drier sides, but this year I’m going to try something different. My guests are fewer so I’m going to focus on a casserole, in an attempt to see if I can cut down on cost and work. Hopefully, my choices which will still keep the spirit intact.

Below are some straightforward and basic dishes to consider which allow adding your own individual touches. Only the first should be served warm the others are fine at room temperature. Find all these recipes in this post.

Glamorous Ham Casserole

Classic Quiche Lorraine

Hamburger Onion Tart

Meat Pudding 

Pie with a Meat Crust: Filled with

  • Niblets corn drained+ jarred roasted red peppers+ tomato sauce
  • Fresh sliced mushrooms+ cream of mushroom soup + egg
  • Substitute cooked brown rice for the mushrooms in above
  • Cooked sauced spaghetti or other pasta + beaten egg +cheese
  • Equal amounts of pizza toppings For more fluidity omit the egg.
  • Garnish as pleased


Jan.25, 2018:Super Pizzas for the Super Bowl 

Obviously, the special circumstances surrounding a Super Bowl affect the party’s menu choicesThis is a casual gathering of friends with a common interest in a sporting event, not in fine dining. People will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional snacks, Doritos (of course) pretzels, potato chips, cheese straws and nuts.  I’ve found different flavored popcorn is popular too. I list some suggestions below.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but they’re still distracted either by the show or the score. So some form of finger food is the best solution. I’ve written several posts (See the blog archives for: 2/9/12, 1/31/13, 2/2/14, 1/29/14) with menus and recipes for different levels of this party, roasts and artesian bread, ’neat’ casseroles etc.  All share an avoidance of fluid dishes and have the ability to be consumed from hand held plates This is an occasion where sudden moves are common, spills and dropped utensils frequent and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is a perfect solution. It’s moved to gourmet status, giving you a chance to show off your ingenuity, while offering the down-to-earth foods your guests want. A selection will earn you a place on the score card.  A nice touch is to include a platter of raw vegetables, by themselves, not with a dip.  Flavored popcorn is another good addition to the menu.
See All the Recipes in This Post.

Flavored Popcorn

Pizzas: 
Tomato, Feta and Spinach Galettes.

Artichoke Pizza
Smoked Salmon and Spinach Pizza
Asparagus Pizza
Pizza Margarita Plus
Mexican Beef Pizza
Tomato, Eggplant and Pepperoni Pizza

e Super Bowl and spectator parties will, like all events for the past 11 months, be different this year- few fans in the stands, few guests at the parties. In fact, some at home parties may be for residents only. But, as with other celebrations, we’ll try with some adjustments and changes, to create new, fond memories.

For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, for different types of parties, menus and recipes (see Jan. 31, 2013,     Feb.2, 2014—Wings    Jan. 29, 2015,    Jan. 25, 2018,   Jan. 16, 2020,) this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   

The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES
Far East Steak Sandwich: Serves 6
1 lb. . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat-use sausage or a mix
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½  tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8*    8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion 

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

SUPER BOWL 22

What a year, Super Bowl on one day and Valentine’s Day the next. Usually I have a couple of weeks between postings for the two events and you all have a breather to prepare. Imagine what a long weekend it would be if Valentine’s were a national holiday, and, if Covid weren’t a consideration. But the first isn’t and the second is. Not knowing where, when or even if the disease will spike makes planning, much less advising in advance a guessing game. My thought is that people will probably follow their personal preferences for celebrating, as they have for much of 2021, but generally, maintaining a smaller scale than formerly.

However, I want to cover all the bases for my readers. So for those who want to have lots of company to watch the game, I want you to go to my post for Jan.16, 2020. This is a summary of 5 different super bowl party plans, indexed with links to each and provides a total of more than 28 recipes. Specifically, see Jan. 31, 2013,     Feb.2, 2014—Wings    Jan . 29, 2015,      Jan. 25, 2018,   Jan. 16, 2020,

For those who prefer smaller groups, I’m reprinting my post for Jan. 21, 2021.
“For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Crock pots are better suited to this type of entertaining than Instant pots, because they are more forgiving of the timing of the game and the commercials. Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours


RECIPES
Far East Steak Sandwich: Serves 6
1 lb.  . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat-use sausage or a mix
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½  tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8*    8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion 

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

AFFORDABLE CANPES 23

One of the most anticipated aspects of a holiday season, especially the winter one, are the parties, from large, elegant balls to small, casual, often impromptu get-togethers. We enjoy the chance to relax with current friends and to catch-up with those less frequently seen. It would be a real loss to allow rising food prices to curtail these occasions.

So in the interest of preserving holiday entertaining, I’m offering a few recipes, which are every bit as delicious and appealing as expensive, catered or commercially prepared hors d’ouvres.  With planning, and little or no extra time and effort, these canapes can be tailored to any party budget.

However, before getting into the canape and related recipes, I want to suggest an alternative type of party which takes a bit more time and space, but does offer an economic saving, especially on the bar bill, if adhering to the drinks recommended-The Dessert Party. This party is described in detail with recipes for food and drink in my post at https://www.dinnerwithjoy.com/give-a-dessert-party/. There is also a Cheese and Cake Party written up in the post for Dec.5, 2019.

Another specifically focused party worthy of consideration is a Cheese Party, where strategically paced cheese boards offer the only canapés. Cheese can be very expensive, but it’s a huge field. Working with experts in the stores, it’s possible to design boards to fit nearly any budget and on the up-side, it involves minimal labor. I discuss this party in my post Say Cheese https://www.dinnerwithjoy.com/say-cheese/

An additional post you may find helpful is Leftovers Love to Party—https://www.dinnerwithjoy.com/holiday-leftovers-turn-into-party-canapes/ This post discusses how many leftovers from a dinner party can be reincarnated as canapes. Also check out Fantastic Impromptu Party Food https://www.dinnerwithjoy.com/fantastic-impromptu-party-food/

Now onto the subject of the week…….

RECIPES

Probably the single most useful ingredient for anyone planning a party featuring finger-food is cream cheese. It’s the basis of most hors d’ouvres dips, spreads and balls, but also can be outstanding in its own right.

Served by itself, a block of cream cheese can be a stunning appetizer with a covering of Tapenade.  If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. 

Tapenade was originally made with capers, black olives, anchovies and lemon juice. Now it includes any Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels can also cover the cheese, as can spicy rather than mild chutney.

,

Or make it especially festive. Cut the block of cream cheese on a diagonal and flip one half over to form a triangle. Add a stick of cinnamon or a twig to form a trunk and it becomes a tree to be decorated as you like. A group of several 4oz. blocks, with different toppings, makes a delicious display.

Most importantly cream cheese is the base of most spreads. Consistency can be controlled with the addition of sour cream or yogurt to convert the mixture to a dip or adjusting the amount to enable the items to stand independently. A few examples follow. First a seasonal pairing…

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Pesto Spread:  From  HTTPS://WWW.FOOD.COM/RECIPE/PESTO-CREAM-CHEESE-SPREAD-290268
1(8 ounce) package cream cheese, softened

18teaspoon garlic powder

13cup parmesan cheese, grated

3tablespoons butter, softened

12cup pesto sauce

3tablespoons olive oil

Line a 5-3/4×3″ loaf pan with plastic wrap.

In a small bowl, combine cream cheese and garlic powder until well blended; set aside.

In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.

Gradually stir in olive oil.

Spread about 1/4 cup cream cheese mixture into prepared pan.

Carefully spread with 1/3 pesto mixture.

Repeat layers twice.

Top with remaining cream cheese mixture.

Cover and refrigerate at least 5 hours.

Un-mold; serve with crackers and vegetables

Easy Dip:
1 envelope beef bouillon dissolved in ¼ cup water –allows the dip to become a mold(optional)
½  cup cream cheese
½ cup sour cream or plain yogurt
¼ tsp. each onion and garlic powder
1 tsp. strong herb and/or spice of choice or 1 ½  tsp. spicy brown mustard
Mix well or blend until smooth. Chill before serving.

Bleu Cheese Spread:

Packaged salad crumbles work well here
6 oz. bleu cheese – any type Danish, Roquefort,  Gorgonzola
8 oz. cream cheese
1 Tbs. Worcestershire Sauce
1 Tbs. dried minced onion
2 Tbs. White wine
Blend well, place in crock for serving and chill

Packages of shredded cheese from the supermarket Dairy case are useful to create affordable but delicious, attractive hors d’ouvres too. Here’s an example and you can easily think of other combinations.

Cheddar Balls
½ cup shredded cheddar cheese –commercially packaged is fine
3 oz. cream cheese
1 tsp. salt
Red pepper
1 tsp. Worcestershire sauce
1 Tbs. paprika
1 Tbs. chili powder
Combine the paprika and chili powder and set aside. Mix all the other ingredients and form into small balls. Roll the balls in the paprika-chili powder mix and chill before serving

In addition, ordinary, everyday ingredients can be transformed into stunning, savory hot appetizers. Here are three illustrations……..

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of Jewish Rye bread sliced thin
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil until golden on both sides and bubbling. Serve at once.

Spinach Porcupines:
(1) 10 oz. package frozen chopped spinach-thawed and drained
½ cup finely chopped onion
1 egg beaten
2 Tbs. melted butter + 2 teaspoons
1/3 cup fine bread crumbs
2 Tbs. pine nuts-or 1 ½ Tbs. sesame seeds
2 Tbs. grated Parmesan
1 tsp. garlic powder
1 tsp. powdered ginger
½ tsp. ground nutmeg
Dash of pepper
Salt to taste
Mix the spinach, egg, onion butter and breadcrumbs together. Add the seasonings and pine nuts and incorporate well. Shape into equal balls about 1 inch diameter each and place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for about 20 min. or until cooked through and firm. Serve warm with toothpicks.

Zucchini Squares:

3 cups thinly sliced, unpeeled zucchini- a 1 lb. bag of frozen, thawed and drained will do
1 cup Bisquick
½ cup onion chopped
½ tsp. salt
2 Tbs. chopped parsley
1 tsp. dried marjoram or dried oregano
2 cloves garlic mashed
½ tsp. pepper
1/3 cup oil
4 eggs beaten
Mix all the ingredients together and spread in a 13 x 9 x2 inch greased pan. Bake at 350 degrees for 25 min. or until brown. Cut into 1 x2 inch pieces.

Here’s an idea for those who serve beef over the holidays

Hot Dogs in Cumberland Sauce:

1 lb. pkg. hot dogs – any type
(1) 12 oz. jar red currant jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

These hot dogs are always wildly popular. They taste really good and people seem to enjoy spearing them with toothpicks, which opens the door to fondues. Fondues are a fun do-it-yourself gimmick at parties and they’re economic. They can offer infinite variety at a reasonable price.

A True Swiss Fondue: Serves 4 for dinner-Divide amounts for canapes
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Bamboo skewers
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed (8 oz. blocks from the store’s dairy counter will do)
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts; the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread, (just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana. The list goes on and on and on.

Meat Fondue 4 servings will require about 2 lbs. total—mixing meats is fine.
1 lbs. chicken tenders-or strips of breast
1 lbs. sturdy fish – packages of frozen Salmon fillets do well
Skewers
1quart of liquid, wine, broth, or juice appropriate to choice of meats
Cut the meat to size and place on the skewers before presenting for cooking. The meats cook at generally the same speeds and mixing them could cause problems.  Cut the fish in chunks. Seafood can be prepared with one or more pieces per skewer.  Thread the chicken strips ribbon style on the skewers.
To serve, heat the liquid with any seasonings you choose, to bubbling. Have the filled skewers ready and allow people to put them in the pot and leave them until done. I often put markers on the table so people can mark their skewers and check for doneness.
The finishing touch is to dip the cooked meat in a sauce before eating. Two easy ones which work with both meats are
1) Bottled barbeque sauce
2) Dill Sauce: equal parts mayonnaise and sour cream with dried dill to taste. Marinate, chilled for several hours to meld flavors and keep cold until serving.

Don’t as the Brits say “go crackers’ over expensive gourmet crackers either. There are other ways to provide things to hold a dip or spread, that will win you raves, even if you couldn’t get to the store. For the diet conscious, sliced apples wiped with lemon water to prevent browning, and peeled, sliced jicama, which stays crisp and doesn’t brown, are nice, fresh alternatives.

1)Flour tortillas, and pita breads (the latter opened to make two circles), cut in wedges, sprayed lightly with oil and sprinkled with lemon pepper, onion powder, garlic powder, or any similar seasoning of your choice, and dusted with paprika, for color, then baked on a foil lined cookie sheet, at 350deg. for 8-10min .make wonderful presentations, and really add taste, especially if the tortillas are tomato or spinach and the tortillas are wheat or flour.
2) Don’t forget bread either. There are really good “party loaves” in the market, usually found near the Deli counter. If you are planning ahead, they keep well frozen and served by themselves or cut and toasted, depending on the use, they can really enhance flavor.

3) You can also make your own. My personal favorite is real Jewish rye, thin sliced, cut into bite size, and lightly toasted. Slices of French or Italian bread, can also be treated the same. Plain loaf slices can be rolled and cut into triangles, sprayed with cooking spray and baked at 350 deg. for 5-8 min Bagels, sliced and toasted are good too.
4) All of the above suggestions keep for about a month in air-tight containers, so make lots at a time and have them on hand!

Finally, a bonus of two excellent but affordable .hors d’ouvres.

Deviled Egg Dip

A simple dip to make from in house items is actually an old family favorite and can do triple duty as a sandwich spread or dressing for a wedge of lettuceThis is a “to taste” recipe rather than an exact one, but the rigid rule to success is that the whites are chopped alone, and the yokes crumbled into the mixture at the end of mixing.
4 hard boiled large eggs – whites finely chopped – yokes reserved
¼ cup mayonnaise
1 Tbs. Spicy Brown Mustard (or more to taste)
¼ tsp. Red Pepper – or to taste
Mix everything but the yokes. Then crumble them in. Mixture will be stiff, but will become more liquid as the flavors meld. Refrigerate at least one hour, adjust seasoning before serving. Makes 1 cup. (Note-Excellent with potato chips)

Marinated Mackerel *
(1) 15 oz. can of mackerel fillets
Cider or red wine vinegar
Salt and pepper
Drain the fish, and carefully  brush off the silver skin with a blunt knife. Separate the fillet halves, trying not to break them and remove the spines. Lay the fish halves side by side in a flat bottomed glass or china dish, wide enough to hold 3 fillet halves. Drizzle with 1 tsp. vinegar, then sprinkle with salt and pepper to taste. Repeat layers and chill several hours before serving.
*This recipe was created for skinless boneless sardines



REVIEWING TURKEY LEFTOVER RECIPES

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartilage, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture. Use within 3 weeks.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written posts focused on leftover turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. Turkey freezes very well. 

Below I list links to my turkey leftover posts along with the recipe contents in each. I’ve deleted repeats but you’ll find there are plenty of recipes to serve up the leftovers of more than one bird in style. As I said above, this post is a condensed version of dealing with leftovers; the other texts are more specifically focused on the details of the process not only of prepping but also of stripping the carcus. Some have specific focus; for example Nov. 20, 2014 and Nov. 27, 2014 discuss boiling the bones for soup and gravy base and using gravies and sauces in leftover recipes.

LINKS

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019       

RECIPES
Recipes Targeting Different Meat Sizes — Nov. 25, 2021
SMALL
Stuffing Soup: 6 servings   Dec.21.2011
Enchiladas: Serves 4   
Nov.23,2017
Italian Chicken or Turkey Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection   Nov. 23, 1017
MEDIUM
Hot Chicken or Turkey Salad:  Serves 6   
Nov. 21, 2019
Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.  
Nov. 23, 2017
Medium size pieces of leftover turkey are great for pastas, pizzas and stir-fries. Included are recipe suggestions for each.
Turkey CurryServes 
4     Nov.29, 2012 
Turkey with Walnuts (Tetrazzini): Serves 4 Nov. 22, 2018
Turkey with Sundried Tomatoes and Sour Cream:– Serves 4
– Nov. 18, 2015

LARGE
Turkey Divan: Serves 4*   
Nov. 18, 2015
Chicken or Turkey a la King Pierre—Serves 4   
Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
PAN SAUCES The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through
.  Nov. 24, 2016      
Turkey in Orange Sauce – Serves 4—Variations included

Turkey Leftovers From Elegant To Everyday –Nov. 21, 2019
Salad with Grapes
Turkey, Pear and Pasta Salad
Hot Turkey (Chicken) Salad
Turkey with Mushrooms in Cream Sauce
Turkey with Olives
Sauces-Basic White, Orange, Normandy and Sour Cream
Turkey with Sundried Tomatoes in Sour Cream
Turkey Divan
Stuffed Portobellos
Turkey Hash
Classic Fajitas
Lasagna
Turkey Stir-Fry
Ravioli with Lime-Balsamic Dressing
Tukey Stir Fry
Enchiladas
More Suggestions

How to Make Magic with Leftovers – Nov.24, 2016
Detailed directions on freezing turkey mear and bone broth      Great Gravey– Nov. 20,2o14
Difference between gravy and sauce; directions for making both , including basic recipes for gravies and the % French Mother Sauces. Introduction to my book Savvy Sauces and Gravies available in tis site’s Books/Products section.

HOW TO MAKE THE BEST GRAVY AND SAUCES

Thanksgiving is really the start of five weeks of celebrating various holidays, ending New Year’s Day. Those weeks are filled with feasts, parties and social gatherings requiring food, not every day fare but festive, attractive party food. The best way to dress up any dishes’ presentation isn’t just with garnishes but with gravy or sauce.

Every cuisine lists gravies and sauces in two separate categories, just as languages give them diverse names, but some confusion persists as to their definitive difference because, in fact, they are very similar. Both are pourable used to enhance various solid foods, flavored with the same herbs and spices, created using the same ingredients by the same process. (See post for Nov. 20, 2014  and  Dec. 4 & 12. 2014)

The difference is simply that gravy is made from a meat stock, pan drippings, boiled meat and/or bones. Sauce is based on any other liquid, juice, milk, wine etc.  This explains why Italians always say “Tomato gravy” not tomato sauce. The dish is made from boiling the whole tomato, not just the rendered juice and is designated a ragu or gravy. French tomato sauce, made from the rendered juice, is considered a sauce.

In my book Savvy Sauces and Gravies, I explain that both dishes are made using either flour or cornstarch as a thickener by creating a slurry or a roux. Personally, I’ve found cornstarch yields a clearer product, but doesn’t keep as well, tending to become watery when reheated.

A SLURRY is made by dissolving a measured amount of thickener in an ample amount of cold liquid which is then poured into a specific amount of hot liquid to be thickened. The whole is maintained at a low boil, stirring constantly, until desired thickness is achieved-usually about 3 mins. 

A ROUX is usually made with flour rather than cornstarch.  A measured amount of butter or margarine is heated to foam then a measured amount of thickener is stirred in off heat, to make a smooth paste. Quickly add a measured amount of cold liquid, whisking to avoid lumps. This can then be added to a main body of a dish and stirred as above to desired consistency. It can also be made into a sauce itself by heating to a simmer and stirring constantly until thick enough, about 3 min.

Slurries are more often used for making gravies and thickening stews and soups because the fat from the meat is sufficient to make the final product smooth. If not, a pat of butter is a recommendation before serving. Roux incorporates the fat in the base, making it better for silky sauces but requiring too much fat to be healthy in larger quantities. However, both methods can be regulated to yield dishes of various thicknesses from thin to very thick.  

The basic formulas are: 

SLURRY: A few simple rules for making one:
    1) The dissolving fluid should be room temperature and at least twice the amount of the thickener–
        for example 1 Tbs. flour to 2 Tbs. liquid
    2) Be sure the powdered thickener is fully dissolved
    3) Remember to include the amount of dissolving fluid in the total amount to be thickened when
    calculating the quantity of thickening powder needed.
    4) For stews, gravies. soups etc. the base liquid should be skimmed of as much fat as possible or the
        end product can become heavy, glue-like and separate. Cooling the liquid before adding the
        slurry, if time allows, lets the fat congeal and be easily skimmed. This aids the incorporation
        of the slurry reducing the chance of lumping.
    5) Return to the heat, bring to a low boil and stir until thick as wanted, about 3 min.

            PROPORTIONS:
            THIN: 1 Tbs. flour or ½ Tbs. cornstarch per 1 cup liquid= Soup
            *MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch per 1 cup liquid = Gravies, Casseroles, Stews, Gratins
                                        sauces
            THICK: 3 Tbs. flour or 1 ½ Tbs. cornstarch per 1 cup liquid=Soufflés, accompanying dessert sauces

ROUX: Rules for the Basic White Sauce-Also known as Béchamel Sauce * or Basic White Sauce   
          1) Be sure the butter or margarine are foaming. Then remove from heat at once.
          2) The blending of fat and thickener must be a smooth paste
          3) The liquid should be room temperature or below when added to the paste. Add it all at once
                and whisk or stir vigorously to make sure it’s all incorporated before heating it to avoid lumps.
            4) Stir constantly until it reaches a simmer and achieves desired thickness, about 3 min

                PROPORTIONS:
                  THIN: 1 Tbs. flour or ½ Tbs. cornstarch + 1 Tbs.  butter per 1 cup liquid = Soups

                  *MEDIUM:  2 Tbs. flour or 1 Tbs. cornstarch +2 Tbs. butter per 1 cup liquid =Stews, Gravies,
                                            Gratins, Sauces
                  THICK: 4 Tbs. flour or 2 Tbs. cornstarch + 4 Tbs. butter per 1 ½ cup liquid = Soufflés,
                                            accompanying dessert sauces
* Denotes most frequently used consistency with the most cook friendly variations.
          TIP: 1 Tbs. = 3 tsp.

Tips and Trouble Shooting
1) For older or family recipes, cornstarch and flour can substitute for arrowroot and tapioca
2) Be sure the thickening agent is incorporated into the liquid or mixed into a smooth paste before adding it to the base liquid
3) A spoon may be all that’s needed with slurry, but for roux, use a soon for the paste then whisk in the liquid and continue whisking until the mixture is smooth before using a spoon to stir
4) The mixture will make a ripping sound as the sides of the pot are scraped with the spoon. When the sound stops, the product is cooked.
5) The base liquid can be warm when thickening a slurry but it’s best room temp or chilled for roux. Otherwise the thickening agent will cook too fast and clump.
6) Stick to the formula proportions. If lumps form, whisk briskly, use a hand mixer or a blender with a tablespoon of water added gradually.
7) If the meat is too lean to rend, canned broth may replace the natural juices for a gravy and a pat of butter may be needed at the end to ‘finish’ or to smooth it.
8) Making the roux and adding the fluid are easiest done off the heat. When the paste seems incorporated into the fluid, the pot can be returned to medium heat 

9)  Overcooking will thin the gravy. For this reason it’s usually made just before serving. If it’s made ahead, rather than keep it warm, allow it to cool, but stir occasionally to avoid congealing. Reheat on low then medium-

10) Always remember to adjust seasonings before serving
11) To remove excess fat, chill or skim with a spoon or by running a paper towel across the surface. Whisk to incorporate the solids
12) If over cooking or re-heating thins the gravy, allow it to cool, sift in more flour, stirring as you do and repeat the thickening process by cooking for about 3 min. This may blunt seasoning so be sure to check taste.

13) The best way to avoid trauma, or errors, is to practice. Make a few dishes requiring gravy before the big day. It will give you confidence.


Basic Recipe Examples

Turkey Gravy: Yield 1 quart
4 cups rendered drippings from cooking turkey-skimmed
8 Tbs. flour
Kitchen Bouquet
Bell’s Poultry Seasoning
Put 6 ½ cups broth in a clean pot. Combine the flour and the 1 ½ cups broth in a large glass jar with a tight lid. Shake and stir the jar until the flour and broth are well mixed. Put the pot on a medium-high burner, stir in the slurry mix and continue stirring until it comes to a slight boil. Turn down heat to medium and continue to stir until desired thickness. Reduce heat to warm, add Kitchen Bouquet for color and Bell’s for seasoning to taste. Serve within a few minutes stirring often.

MY CUCUMBER BISQUE; Serves 4 for dinner-6 for luncheon (Thin Slurry)
4 or 5 large cucumbers—peeled, seeded and roughly sliced
Chicken broth to cover- about 1 qt. with 1 cup reserved
Salt and pepper- to taste if needed
Sour Cream
Paprika
Chopped chives
2 Tbs. Flour
Boil the cucumber in the broth until very soft-about 20 mins.  Make a slurry of the reserved broth and flour. Add to the pot at the end of cooking and boil for 3 mins.  Blend the soup to a smooth consistency. Correct seasonings-but remember cucumber is a very delicate flavor. Chill. Serve in bowls topped with a dollop of sour cream a sprinkling of paprika and chopped chives.

MY CAULIFLOWER AU GRATIN: Serves 4 to 6 (Medium Roux)
1 large head of cauliflower – leaves trimmed off and par-boiled
3 Tbs. flour
3 Tbs. butter
1 ½ cups milk
Garlic powder, salt and pepper to taste-sparingly
¼ cup grated cheddar cheese
½ cup grated Parmesan
Paprika
Place the cauliflower in an oven proof serving dish. Make a roux of the butter, flour and milk then cook into a white sauce adding the garlic, salt and pepper. As it finishes add the cheddar cheese until it melts. Correct seasonings, and pour over the cauliflower. Cover with the grated Parmesan, and sprinkle with Paprika, Bake in a pre-heated 350 deg. oven 30 to 40 min. or until golden and bubbling. Serve at once.

GRAVY is the narrower field with fewer variations. SAUCES on the other hand, exist in infinite variety and are extremely versatile. A working knowledge of their basics is a real asset in the kitchen. Many sauces are familiar to us and regularly used; melted butter can be a sauce, but so are mayonnaise, pancake syrup and dessert toppings. Sauces range from the simple to the complex, yet often encountering the word on a menu conveys sophistication. This is the secret charm of sauces. They can be taken for granted or add instant glamour to the ordinary. They can dress up a dish, moisten a dry one, transform leftovers or even provide the basis for the whole recipe.  Sauces made by deglazing the sauté pan with added ingredients are in this category.

The simplest sauces are GLAZES, made by melting a food in its solid state, for example jelly, or sugar, over low heat while adding a liquid, usually flavored, to transform it into a pourable consistency and alter its taste to compliment the flavor of the dish it accompanies. If the dish is roasted, the glaze may be added during the cooking and will usually be mentioned on the menu.

Only slightly more complicated are REDUCTIONS.  Here a liquid like broth, stock, wine or juice is simmered (cooked just under low boil) until the water content evaporates reducing the volume, thickening the consistency and intensifying the flavor. Reductions can be started over a base of cooking vegetables, a canned broth, even a deglazed pan. Often they need to be strained to smooth them and a pat of butter added at the end will give them a silky finish.

COULIS is a sauce made by of vegetables or fruit, then cooking the meat pureeing and straining it, often adding spices or herbs. These days it would seem more of a condiment, usually encountered dribbled over a dish or decoratively around a plate rim. This includes what, returning to the tomato discussion, the jarred or canned tomato “sauce “dear to many generations of spaghetti lovers as opposed to the heartier tomato “gravy”.

Sauces using a thickening agent are probably the widest varied group, encompassing three major thickening agents, egg yolks, flour and cornstarch. Arrowroot and tapioca are sometimes mentioned in recipes, usually older ones, but to keep the pantry simple, I don’t use them, substituting either flour or cornstarch.

EGG thickened sauces generally follow the same procedure. The yolks are beaten in a bowl and the other ingredients are heated on a stove. A bit of the hot liquid is poured into the eggs to warm them and prevent them scrambling when introduced to the heat as they’re added to the pot. Then the mixture is stirred constantly to prevent curdling until it thickens to the desired consistency. Because of the hazards associated with raw eggs, it’s wise to avoid the “No Cook” recipes for these sauces, but there are plenty of excellent powdered ones available for those short on time.

However, this does open the door for a look into the world of classic sauces according to the French, with some guidance from Julia Child and Alma Lach. There are 5 WARM “Mother” sauces, 2 COLD “Mother” sauces and 1 in a category of its own; for a total of 8 sauces.  A “Mother” sauce is one whose taste is integral to the dish(es) with which it is served and be can be modified to create several other sauces, some of which can be further modified to create a third generation of sauces; grandchildren as it were. Several sauces can form the basis of a dish such as Lobster Newburg or Chicken a la King.

*The most fundamental of the classic French sauces is the Béchamel described above, which is quite simply a roux made with milk and/or cream. The other Mother sauces are Sauce Volute, Hollandaise,Demi-Glace, Sauce de Tomate, Mayonnaise, Oil and Vinegar and Sauces au Burre(Butter Sauces) I explore all of them, plus their offspring in Savvy Sauces and Gravies, explaining how to make them, use them and build on them, including directions for popular sauces like Marsala, Picatta, Cranberry, dessert sauces such as raspberry, even custard filling. 

In the book, I show how to make sauces to fit your needs, to make them do double duty, give you options, giving recipe examples, including one multi task recipe. I also discuss pan sauces you can create as you cook. But that’s such a big topic I’m going to save it for a discussion closer to the holidays.

TURKEY A to Z

Turkey trauma is quite real. I had a neighbor who happily cooked a standing rib roast every Christmas but dealing with the Thanksgiving turkey always terrified her. Perhaps it’s the fact that a turkey is probably the largest and heaviest item we cook, but it’s really no different than roasting a chicken, or any other bird. It just takes longer.

Choosing a turkey is the same as it is with other birds too. When looking at two or more of equal weight, pick the plumpest. It will be the meatiest because the bones are identical weight. 

There used to be bins of turkeys in stores all year. Now they only appear before Thanksgiving, offering different types of turkeys. There’s the pre-basted, the double-breasted domestic, and, if the store is connected a southern chain, the Texas turkey. Prized by Texans, these birds are close to wild turkeys. They’re leaner, with longer necks, coarser grained, darker hued meat, less of it white, with a stronger, slightly ‘gamey’ flavor. I prefer the double-breasted domestic birds and I like a Tom, or male. Toms are less fatty than hens, or females and larger, usually over 18 lb. I go for 22-25 lb. because it’s no more effort and I like having cooked turkey meat in the freezer for easy meals. There’s a whole post on these recipes coming up on Thanksgiving Day, Nov.25, 2023.

I used to buy a more expensive fresh turkey for Christmas, which has to be prepped and cooked when bought. Then, one year a Dec. 24th snowstorm nearly ruined my holiday. I decided fresh really weren’t superior enough to be worth the worry and have stuck to frozen ever since. The prepping is the same, only the thawing is different. 

I start thawing my bird in the cold garage 24 hr. before I want to start prepping. If I’m in a hurry, I may substitute 8-12 hr. in the house. As soon as I can remove the wrapper and leg braces, I immerse it in cool water until I can remove the giblet bag and neck. Then I drain it remove the oil gland at the base of the spine, clean the cavity of any organic bits, coat it with salt and return the bird to a cool water bath for about 2 hours. I rinse it well and let it sit in fresh cool water until I’m ready to stuff and cook it. I’ve never had a problem with this process, but of course, timing varies with weight.

Knowing about thawing is important because in the past 15 yrs., turkeys in December are not as available and far more expensive, costing as much as three times more, than at Thanksgiving. I learned this the hard way, by ordering an identical bird to the one I bought in November, for pick-up in December. The first cost under $20.00 and the second over $45.00.  Now, I buy two birds at Thanksgiving and save one for Christmas. Actually, with food prices today, and the savings of prepping for any event ahead, or simply taking advantage of sales, a freezer, even a little one, is a sound investment.

As you’ve gathered, my approach to turkeys is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger bird can give you that with only a bit more cooking time and no extra effort. Turkey meat freezes well and given the seasonal prices now, getting a larger one is an economy. So do stop and think before you cut back on size of the bird for holiday dinners this difficult year.

When I’m ready to stuff and cook a turkey, I remove the water and sit it on end for about 0 min. to drain the excess water. It’s very important the turkey be put into a preheated oven as soon as it’s stuffed and that you follow cooking instructions for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–                                

Weight           Fridge defrosting               Cold water defrost        Roasting unstuffed             Roasting stuffed
_____________________________________________ _______________________________________

5-7lb.                 16-22 hr.                              3-5 hr.                        1 ½ -2 hr.                               2-2 ½ hr.
7-9 lb.                18-24 hr.                              4-6 hr.                        2-2 ½ hr.                                2 ½ -3 hr.
9-11 lb.              24-36 hr.                              8-10 hr.                     3-3 ½ hr.                                 4-4 ½ hr.
12-15 lb.            36-48 hr.                              10-14 hr.                   3 ½ -4 hr.                                4 ½ -5 hr.
16-20 lb.             48-64 hr.                             16-20 hr.                   4-6 hr.                                     5 ½ -7 hr.  
___________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012  Nov. 3, 2016 and more recently updated, Nov. 19, 2020The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent post explores 10 different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new this year to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon after dinner and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but it’s a make or breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/books products/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018. I deal with the subject in detail in next week’s post Nov. 16, 2023, and include advice on using pan sauces for leftovers.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side. 

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cart ledge, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written many posts focused on turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well. 

For those who want a preview of leftover recipes before buying their turkey and can’t wait for the Nov. 23 post, which will include specific uses for different sized pieces of meat, here’s a list of links to recipes like Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette……….

LINKS

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017         

FESTIVE SIDE DISHES TO MAKE AHEAD

Anyone who has read this blog knows that I’m a huge fan of dishes which can be prepared ahead, stored and finished for serving. I’m not referring to commercial frozen or packaged foods, because I’m also a fan of ‘from scratch ‘cooking. It’s healthier, having fewer preservatives, especially sodium, tastes fresher, makes a better presentation and is usually less expensive, particularly when you have time to take advantage of sales on ingredients.

However, for me, the biggest reward for preparing dishes in advance is the way it relieves stress. There’s time to follow the recipes, the knowledge that they are ready and waiting is calming as the occasion nears and having them allows you to relax and socialize with your guests. Another huge benefit to dishes which can be made ahead and finished before serving is that, by nature, they’re transportable.

Au Gratins are leaders in this category because the main dish is always cooked first and then the toppings added and browned.  Gratins also keep and freeze well. I think that’s due to the sauce leaving less exposed surface area. The only problem was, since most of the sauces were dairy based, Gratins didn’t fit some dietary regulations but now, with all the plant based milks available, they can. 

Some of the recipe suggested in the linked posts are prepped with ingredients mixed and need only a few minutes cooking on site to be ready for table. Others are cooked almost to finish and then finished as reheated before serving. Both these and the Gratins are easily made ahead and transported, if needed, to the serving site.

This becomes important at this time of year, because Thanksgiving is returning to its roots. It’s a weekday holiday, and most people work. So hosting this day’s dinner is hard for one person. More and more, it’s becoming a communally prepared feast, which gives it a sense of unity and sharing in keeping with the spirit of the day-actually a nice change. 

So most falls, I write a post on Portable Holiday Side Dishes. When I checked past posts, to avoid repeating myself, I was shocked to see I how many recipes are on file. I wanted to give you guys plenty of options, but there were too many recipes for one post. I decided to do as I’ve done with Valentine’s Day, and provide a linked listing of the posts, with their contents, for you to explore. Below that I added a few new recipes. If you’re interested in stuffing recipes go to  Nov. 19, 2020. Sweet potato recipes are on Nov. 12, 2020.

POSTS

1)Nov.13, 2014EASY THANKSGIVING SIDES: Sweet Potatoes Anna. Cauliflower au Gratin, Sweet Pea Pods with Mushrooms, Green Beans with Onions

2)Nov. 10, 2016–PORTABLE VEGETABLE AND SALAD RECIPES FOR THANKSGIVING: Spinach Pie, Corn Pudding, Balsamic Brussels Sprouts with Walnuts and/or Bacon, Cauliflower Polynesian, Cheesy Squash and Kale, Baked Acorn Squash Halves with Apple, Maple, Nut Topping or Maple, Chipotle Glaze plus 4 salad recipes

3)Dec. 15, 2016–23 EASY SIDE DISHES TO PERK UP HOLIDAY DINNERS: Sweet Potato Cranberry Casserole, Potato and Carrot Bake, Sweet and Sour Carrots, Brandied Carrots, Cauliflower with Raisins, Southwest Cauliflower, Cauliflower with Bok Choy, Quickie Lemony Brussels Sprouts, Minted Snow Peas, Orange Glazed Green Beans, Green Beans Genovese, Green Beans with Garlic, Lemony Sautéed Escarole, Kale and Onions, Broccoli and Daikon, Spinach Stuffed Mushrooms, Stuffed Eggplant, Fennel with Onions, Kohlrabi Gratin, Chayote with Scallions

4)Nov.6, 2017–AU GRATINS ARE GOLDEN:  Boursin Stuffed Mushrooms, Roasted Potato, Garlic and Leek Gratin, Gratin Douphinois,  Fennel, Tomato and Garlic Gratin, Gratin topping plus 2 entrée and 1 dessert recipes.

5)Nov. 15, 2018PORTABLE HOLIDAY SIDE DISHESKale au Gratin, Turnips au Gratin, Two Potato au Gratin, Mashed Rutabaga, Marbled Mashed Potatoes, Tipsy Sweet Potatoes, Spiked Carrots, Green Beans with Pecans and Blue Cheese, Broccoli with Cranberries, Apples and Almonds

6) Nov. 11, 2021EASY, FESTIVE THNKSGIVING SIDES: Spiked Sweet Potatoes, Spinach, Kale, Broccoli or Rabe Sautéed in Oil with Garlic, Stove Top Pumpkin Quarters

RECIPES

Turnips Au GratinServes 4– From Try Foods Intl. Inc.
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au GratinServes 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Southwestern Corn: Serves 4 —
2 cups corn kernels-frozen or fresh
1 Bell pepper in 1 x ½ inch strips
¼ cup chopped onion
2 Tbs. softened butter or margarine
Cook pepper and onion in butter until soft and coated. Add corn and pepper and cook over low heat until corn is tender, about 10 min. Serve or chill and  reheat before serving.

Parmesan Roasted Vegetables: Serves 4
1 ½ cups cauliflower florets
1 cup broccoli florets with stalks cut in ¼ inch pieces
1 red Bell pepper cut in ¼ inch strips
8 oz. red potatoes cut in 1 inch pieces-about 2 medium
1 Tbs. oil
2 clove garlic- minced
1 tsp. dried basil or rosemary
¼ tsp. pepper
2 Tbs. grated Parmesan cheese
Toss vegetables in a large bowl with 3 Tbs. water. Add all other ingredients but Parmesan and toss to mix. Spray a 15 x 10 inch rimmed baking sheet with non-stick spray. Spread vegetables on pan and roast in a preheated 375 deg. oven for 35-40 min. until just tender, stirring once or twice. Sprinkle with Parmesan, toss lightly, and roast for 10 min. more to desired doneness. If transporting, chill to store, bring to room temperature, toss with Parmesan as placed in serving dish and use final roasting to reheat.