PopSugar

Southern (Indian) Thanksgiving

Yum Community — Tue, 24 Nov 2009 11:30:42 -0800

This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.

For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.

By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.

For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.

To get her recipes for this Southern Indian feast, keep reading.

On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

Print recipe with images | without images

View 18 Photos ›

Happy Hour: Twilight

partysugar — Fri, 20 Nov 2009 16:13:04 -0800

Well, folks, the moment everyone's been waiting for is here. The second movie in the Twilight series, New Moon, finally comes out today. Whether you're dying to see it or excited that the hype surrounding it will die down, there's only one way to celebrate - with a cocktail! Not just any boring old drink, but an aptly named concoction created by one of San Francisco's illustrious bar owners, Jon Gasparini. A couple of weeks ago when Jon (of one of my favorite bars, Rye) tweeted about a new cocktail called Twilight, I knew I needed the recipe.

Jon describes it as having a beautiful color and balance, and I couldn't agree more. The complex gin and Prosecco drink is easy to put together and elegant enough to serve at a Thanksgiving dinner or holiday soirée. To get his recipe, read more.

Twilight
From Jon Gasparini of Rye

Ingredients

3/4 ounce creme de violette
1 1/2 ounces gin
dash orange bitters
dash simple syrup or agave syrup
1 ounce Prosecco or other sparkling wine

Directions

Combine the violette, gin, bitters, and sweetener in a cocktail shaker filled with ice.
Strain into a chilled Champagne coup and top with the Prosecco.

Makes 1 drink.

Print recipe with images | without images

Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

Print recipe with images | without images

View 7 Photos ›

Reader Recipe: Powderhorn Potatoes

Yum Community — Tue, 17 Nov 2009 12:50:11 -0800

This story was written by member b1uebunn and comes from the Kitchen Goddess group in the YumSugar Community.Check out her family's Thanksgiving recipe when you read more

Southern Side: Creamed Collard Greens

YumSugar — Wed, 18 Nov 2009 12:50:11 -0800

I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites - like a turkey roulade instead of a whole roasted turkey, for instance.

Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.

But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading

Fast & Easy Dinner: Pork Chops With White Beans

partysugar — Tue, 24 Nov 2009 12:50:05 -0800

With so much energy going toward Thanksgiving, it's easy to overlook the meals leading up to the big day.

Tonight fix up a simple and delicious dinner that's a cinch to put together. Canned white beans simmered with onions and red peppers serves as a bed for succulent and juicy bone-in pork chops.

It's a hearty, comforting, uncomplicated, and adaptable recipe, so learn how to prepare it and read more.

Pork Chops With White Beans
From Everyday Food

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
1 red bell pepper, ribs and seeds removed, chopped
1/4 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper.
Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
Meanwhile, generously season both sides of pork chops with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

Serves 4.

Print recipe with images | without images

Healthy Recipe: Apple Pear Oatmeal Crisp

FitSugar — Tue, 03 Nov 2009 05:50:44 -0800

It's harvest time for apples and pears, and nothing says Autumn like warm crisp featuring both Fall fruits. Here is a variation of a recipe from RecipeZaar. I substituted a few things like Sucanat for brown sugar, whole wheat flour for all-purpose flour, and Earth Balance margarine in place of butter. The soft, cinnamony fruit and crunchy oat topping are a perfect combination, and it was so delicious that my family polished off the entire crisp within a day.

This would make a great dessert for Thanksgiving, because it's a cinch to whip up. To see the recipe read more.

Healthy Recipe: Apple Pear Oatmeal Crisp
Adapted from RecipeZaar

Ingredients

2 apples, sliced
3 firm pears, sliced
2 tablespoons Sucanat
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 to 2 tablespoons lemon juice
2/3 cup water

Topping

1 cup oats
1/3 cup whole wheat flour
3/4 cup Sucanat
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons of Earth Balance, melted

Directions

Preheat oven to 375°F.
Remove the cores and slice the unpeeled fruit. Place slices in the bottom of a greased nine-inch dish. Drizzle with lemon juice.
Sprinkle two tablespoons of Sucanat, ground cinnamon, ground nutmeg, and water on the fruit.

In a separate bowl, combine the dry ingredients. Add melted Earth Balance and mix until crumbly.
Spread the crumb mixture evenly on top of the fruit.
Bake for 50 to 60 minutes, so the top is lightly brown and the fruit is bubbly.
Serve warm or cold with vanilla ice cream, vanilla yogurt, or enjoy by itself.

Print recipe with images | without images

Here's the nutritional info for this Apple Pear Oatmeal Crisp. RecipeZaar suggests that a serving size is one-sixth of the crisp, but I found one-eighth of the crisp to be a more appropriate portion.

Serving Size	1/8 of the crisp
Calories	330
Total Fat	5.3 g
Saturated Fat	1.5 g
Cholesterol	0 mg
Sodium	165 mg
Carbs	51.7 g
Fiber	4.5 g
Sugar	30.6 g
Protein	4.2 g

If you have a healthy recipe to share, please post it in the Healthy Recipe group.

Healthy Recipe: Roasted Brussels Sprouts With Walnuts

FitSugar — Wed, 18 Nov 2009 05:50:57 -0800

One vegetable delight of Autumn is the Brussels sprout. These small leafy balls are packed with fiber as well as taste, and they deserve a place at your Thanksgiving table.

My favorite method of cooking Brussels sprouts is to roast them. It's a simple preparation, but I have added nuts, balsamic vinegar, and cheese to fancy up the dish. While I have often had Brussels sprouts with bacon or pancetta, adding walnut imbues them with a meaty flavor while providing some healthy fats not found in bacon. This recipe is simple to make and is a crowd-pleaser for all ages - my 4-year-old ate three helpings!

Check out the recipe when you read more.

Roasted Brussels Sprouts With Walnuts
Modified from Recipezaar

Ingredients

1 stalk of Brussels sprouts (or about two pounds of sprouts)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped walnuts
1/4 cup finely grated Parmesean cheese

Directions

Preheat oven to 375 degrees. Take Brussels sprouts off the stem, wash, and rip off outside leaves.
Chop sprouts until they are a uniform size, leaving the small ones whole and possibly cutting the larger ones into eighths.
Boil Brussels sprouts for 5 minutes. Pat dry.
Place Brussels sprouts in roasting pan and pour in olive oil and vinegar and stir until sprouts are coated well. Salt and pepper to taste.
Roast for 20 minutes, stirring Brussels sprouts to ensure even roasting. After 20 minutes, add chopped walnuts and roast for 5 more minutes or until walnuts are browned.
Sprinkle roasted sprouts with cheese and serve warm.

Serves 6.

Print recipe with images | without images

Fast & Easy Dinner: Sole With Lemon-Shallot Brussels Sprouts

YumSugar — Mon, 23 Nov 2009 06:50:50 -0800

With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.