When I was an exchange student in America, every potluck function I went to served "ambrosia". It's a little sweet but here's my holiday version that goes well with turkey.
1 packet Port or Blackberry jelly[jello]
1 C boiling water
250gm cream cheese
2 T mayonnaise
3/4 C whole cranberry sauce
1 can crushed pineapple (drained)
1/2C chopped pecans
1 C tiny marshmallows
300 ml cream (whipped)
Pour boiling water over jelly crystals. Whisk to dissolve. Put in fridge to cool but NOT set.
Cream the mayonnaise and cream cheese. Add cranberries, pineapple, pecans and marshmallows and gently mix in cooled jelly mix. Fold in whipped cream and pour into serving dish. Decorate top with marshmallow and pecans. Chill.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, November 27, 2008
Monday, December 04, 2006
Creamed Onions and Peas
For Thanksgiving this year I had to write home to Mum to get this recipe as I happened to find what I thought were small onions in the supermarket. They were in fact shallots, but worked at the same...
24 – 28 peeled white onions about 1” in diameter (2,5cm)
2lb (1kg) fresh green peas or 3 packets frozen green peas thoroughly defrosted
2oz butter
4tblsp flour
¾ pint of milk
¼ pint cream
1 teasp salt
pinch white pepper
¼ teasp nutmeg
Place the onions in a 6 pint saucepan with enough water to cover them by about an inch. Bring to the boil, then reduce the heat to its lowest point and simmer the onions partially covered fro about 20 minutes, or until they show only a slight resistance when pierced with the tip of a small sharp knife. Drain the onions in a sieve placed over a small bowl and set aside. Reserve the cooking water to use in making the sauce.
Cook the fresh peas by dropping them into 10 – 12 pints of rapidly boiling salted water. Boil briskly uncovered for 8 – 10 minutes or until they are tender. Then drain the peas and immerse in a bowl of cold water for 2 – 3 minutes. This will stop them cooking and help keep their bright green colour. Drain and put the peas aside with the cooked onions. Frozen peas need not be cooked, merely defrosted.
In a heavy 5 pint saucepan, melt the butter over a moderate heat and stir in the flour. Remove the pan from the heat and pour in about ¾ pint of the reserved onion cooking liquid, beating with a wire whisk until the flour butter mixture is partially dissolved. Add the milk and cream, return the pan to the heat and cook, whisking constantly, until the sauce is smooth and thick.
Simmer for three to four minutes to remove any taste of uncooked flour, season with the salt, white pepper and nutmeg, then add the cooked onions and the cooked peas. Simmer for 5 minutes, or until the vegetables are heated through.
Taste for seasoning and serve.
The super stuffed turkey
The storm that hit on Thanksgiving Sunday
24 – 28 peeled white onions about 1” in diameter (2,5cm)
2lb (1kg) fresh green peas or 3 packets frozen green peas thoroughly defrosted
2oz butter
4tblsp flour
¾ pint of milk
¼ pint cream
1 teasp salt
pinch white pepper
¼ teasp nutmeg
Place the onions in a 6 pint saucepan with enough water to cover them by about an inch. Bring to the boil, then reduce the heat to its lowest point and simmer the onions partially covered fro about 20 minutes, or until they show only a slight resistance when pierced with the tip of a small sharp knife. Drain the onions in a sieve placed over a small bowl and set aside. Reserve the cooking water to use in making the sauce.
Cook the fresh peas by dropping them into 10 – 12 pints of rapidly boiling salted water. Boil briskly uncovered for 8 – 10 minutes or until they are tender. Then drain the peas and immerse in a bowl of cold water for 2 – 3 minutes. This will stop them cooking and help keep their bright green colour. Drain and put the peas aside with the cooked onions. Frozen peas need not be cooked, merely defrosted.
In a heavy 5 pint saucepan, melt the butter over a moderate heat and stir in the flour. Remove the pan from the heat and pour in about ¾ pint of the reserved onion cooking liquid, beating with a wire whisk until the flour butter mixture is partially dissolved. Add the milk and cream, return the pan to the heat and cook, whisking constantly, until the sauce is smooth and thick.
Simmer for three to four minutes to remove any taste of uncooked flour, season with the salt, white pepper and nutmeg, then add the cooked onions and the cooked peas. Simmer for 5 minutes, or until the vegetables are heated through.
Taste for seasoning and serve.
The super stuffed turkey
The storm that hit on Thanksgiving Sunday
Sunday, November 19, 2006
Texas Corn Bread
I received a number of corn bread recipes in response to my request. Needless to say, the ingredients were basically the same but the proportions vary enormously. This recipe kindly sent by Beverly makes a nice runny batter and moist corn bread. It goes great with turkey and cranberry leftovers!
1 c yellow cornmeal (I've also used polenta or coarse grind cornmeal)
1/2 c whole wheat flour
1 t salt
1 c buttermilk
1 egg
1 T baking powder
1/2 c milk
1/2 t baking soda
1/4 c melted butter
Thoroughly mix the cornmeal, flour, and salt. Then add the buttermilk, egg, baking powder, milk, baking soda, and melted butter. DO NOT MIX!! DO NOT BLEND!! (Yet)
Grease an 8" square cake pan, muffin tins, or cornstick molds and heat them in the oven. Stir the cornmeal mixture until just combined and pour into the hot, prepared pan.
Bake at 450 degrees until done, about 20 minutes. The bread will be light and moist and brown and crusty on the bottom. Enjoy!
1 c yellow cornmeal (I've also used polenta or coarse grind cornmeal)
1/2 c whole wheat flour
1 t salt
1 c buttermilk
1 egg
1 T baking powder
1/2 c milk
1/2 t baking soda
1/4 c melted butter
Thoroughly mix the cornmeal, flour, and salt. Then add the buttermilk, egg, baking powder, milk, baking soda, and melted butter. DO NOT MIX!! DO NOT BLEND!! (Yet)
Grease an 8" square cake pan, muffin tins, or cornstick molds and heat them in the oven. Stir the cornmeal mixture until just combined and pour into the hot, prepared pan.
Bake at 450 degrees until done, about 20 minutes. The bread will be light and moist and brown and crusty on the bottom. Enjoy!
Pumpkin Pie
Sweet Short Pastry
Buy it if you must but it is so simple to make:
75g butter
3 tsp water
1 cup flour
1 tsp baking powder
1 egg yolk (save white for pie filling)
Beat together in food processor until a blob forms. Don't try to roll into a flat sheet, just take clumps and press into your pie dish. Prick bottom of pie crust with a fork in several places.
I usually make three times the pastry and filling recipe which is plenty for two 20cm pie dishes. Any pastry and filling left over can be used in ramekins to make mini-pumpkin pies like this:
Pumpkin Pie Filling
Use this as a starting point and make up your own variations. Provided there are enough eggs to make a custard, the mixture is very forgiving:
1 cup pumpkin pulp (eg butternut or Jap/Kent)
1 egg (plus whites left over from the pastry)
1 dessert spoon flour
1/2 cup milk
2 tablespoons golden syrup
1/2 t salt
1/2 t cinnamon
pinch of nutmeg and ginger
2 tablespoons sugar
Blend together in food processor or big bowl until smooth.
Pour into base and cook 40 minutes at 200C (400F).
This makes a golden coloured pie like this:
If you use molasses/treacle instead of golden syrup and use brown sugar, you get a darker pie like this:
Other variations include adding grated fresh ginger and Chinese five spice. And I have it on good authority that cracks and pooling of sugar is the hallmark of a good pumpkin pie...
Buy it if you must but it is so simple to make:
75g butter
3 tsp water
1 cup flour
1 tsp baking powder
1 egg yolk (save white for pie filling)
Beat together in food processor until a blob forms. Don't try to roll into a flat sheet, just take clumps and press into your pie dish. Prick bottom of pie crust with a fork in several places.
I usually make three times the pastry and filling recipe which is plenty for two 20cm pie dishes. Any pastry and filling left over can be used in ramekins to make mini-pumpkin pies like this:
Pumpkin Pie Filling
Use this as a starting point and make up your own variations. Provided there are enough eggs to make a custard, the mixture is very forgiving:
1 cup pumpkin pulp (eg butternut or Jap/Kent)
1 egg (plus whites left over from the pastry)
1 dessert spoon flour
1/2 cup milk
2 tablespoons golden syrup
1/2 t salt
1/2 t cinnamon
pinch of nutmeg and ginger
2 tablespoons sugar
Blend together in food processor or big bowl until smooth.
Pour into base and cook 40 minutes at 200C (400F).
This makes a golden coloured pie like this:
If you use molasses/treacle instead of golden syrup and use brown sugar, you get a darker pie like this:
Other variations include adding grated fresh ginger and Chinese five spice. And I have it on good authority that cracks and pooling of sugar is the hallmark of a good pumpkin pie...
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