|
Dijon Roasted Sweet Potato Soup
Courtesy: Robert Jester, Chef, Harbor House Restaurant, Worton, MD Ingredients
(serves 4)
2.5 -3 lbs. sweet potatoes (yes, technically a yam)
1/4 cup Dijon mustard
2 Tbs. olive
oil
1 Tb. butter
1 onion, chopped
4 cups chicken or vegetable stock
1/2 tsp. ground nutmeg
Cinnamon
to taste
2 stalks of celery, chopped
2 carrots chopped
1 cup heavy cream
Salt & freshly ground black
pepper
Curry Crème Fraiche
Blend and refrigerate:
1 cup. crème fraiche
1 tsp curry powder.
Method
Preheat oven to 350ºF. Place the sweet potato on a sheet tray. Drizzle with 1 Tb. of the
oil and toss to coat. Roast in preheated oven for 40 minutes or until the sweet potato is tender. Meanwhile, heat the butter
in a large saucepan over medium-low heat. Add the chopped onion, celery, and carrot and cook, uncovered, stirring occasionally,
for 5 minutes or until soft (don't allow it to brown). Add the Dijon mustard and cook for another minute. Add the stock and
nutmeg, and slowly bring to the boil over medium-low heat.
Remove and discard the skin from the roasted sweet potato.
Add the sweet potato to the stock mixture. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes.
Set aside for 10 minutes to cool slightly.
Transfer a third of the soup to the bowl of a food processor and process
until smooth, or use submersible blender. Pour into a large, clean saucepan. Repeat with the remaining soup in 2 more batches.
Add the cream to the soup and cook over low heat, uncovered, stirring occasionally, for 5 minutes or until heated through.
Taste and season with cinnamon, salt, and pepper. Ladle the soup into serving bowls, top with the curry crème fraiche
and sprinkle with a little more pepper. Serve immediately
Cornbread Stuffing
Courtesy: Katie Moose, author of Chesapeake Bounty and God's
Bounty, Conduit Press
For a 16 lb. turkey: 1 lb. herb or
hot sausage, crumbled
1 stick butter
1 large onion, chopped
4 apples, cored and chopped
Homemade or store
bought cornbread, cut into cubes
1 cup cranberries
2 Tbs. poultry seasoning
1 Tb. Italian herbs
1 Tb.
sea salt
1 Tb. pepper
½ cup parsley, chopped
Preheat oven to 350°. Cook the sausage
in a skillet until browned. Remove. Melt the butter in the skillet. Sauté onions and apples until just tender. Add
the other ingredients. Stuff both cavities of the turkey. Rub the turkey with sea salt. Bake 20 minutes to the pound. Sweet Potato Souffle
Also courtesy:
Katie Moose Serves 4
4 sweet potatoes
1/2 cup cream
1/4 cup brandy
1/2 stick butter
1/8 tsp. cayenne
1/2 tsp. nutmeg
Zest of 1 lemon
or orange
4 egg yolks, beaten
1/2 cup walnuts or pecans
Preheat oven to 350°. Bake the sweet
potatoes for 1 hour. Remove the skins and mash in a bowl. Add the other ingredients. Pour into a buttered casserole.
Bake 25 minutes, or until just puffy and golden.
 |
Courtesy: The Spice Girls at TSP Spices, Baltimore
2 tsp. dried sage
2 tsp. dried thyme
2 tsp. garlic powder
1 tsp. dried rosemary
1 tsp. coarse salt (optional)
Combine all
ingredients in a small bowl. Sprinkle the rub evenly over all sides of the turkey and rub it into the skin. Roast the turkey
according to directions.
Courtesy: MarylandSeafood.org. This Maryland traditional dressing is
delicious for stuffing turkey, chicken, or rockfish. It can also be placed in an oven proof dish and baked in the oven.
Happy Thanksgiving from Maryland Seafood and Aquaculture Program!
2 large stalks celery
1/2 cup (1 stick) margarine or butter
1/8 teaspoon mace
1/8 teaspoon tarragon
1/2 teaspoon lemon juice
8 slices day-old bread, cubed
1 medium onion
1 teaspoon salt
1/2 teaspoon lemon
and pepper seasoning
1/8 teaspoon poultry seasoning
1 pint shucked Maryland oysters, with liquor
Finely
chop celery and onions. Sauté in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer
until edges of oysters just begin to curl. Remove from heat and gently stir in bread cubes. Adjust moistness with water, as
desired. Makes about 4 cups dressing.
Perfect Turkey
Allrecipes.com has Thanksgiving under control.
Check out their website. This recipe is by Shelly White @ allrecipes.com. She comments, "Plan the time to brine the bird overnight--it's worth
the extra effort!"
INGREDIENTS
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
DIRECTIONS
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with
cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350ºF. Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff
the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining
vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered
3-1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180ºF. Carefully turn the
turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about
30 minutes before carving.
|