Thanksgiving Party Ideas

Monday, September 20, 2010

Thanksgiving Dinner Recipes : Turkey Strudel

Thanksgiving Dinner Recipes : Turkey Strudel

Ingredients:
1 1/2 packages spinach
2 1/2 cups turkey chopped
1/4 cup raisins, seedless chopped
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
8 sheets phyllo dough
1/2 cup butter melted

Method:

Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool.

Mix together remaining filling ingredients; stir in spinach.

Place one sheet of phyllo on an ungreased cookie sheet.

Brush with melted butter.

Put on 3 more sheets; brush with butter.

Place another sheet crosswise on top of the first 4 sheets; brush with butter.

Top with remaining sheets (going in same direction as the last sheet) and brush with butter.

Spoon filling onto the middle of the phyllo sheets.

Bring phyllo sheets up and over filling and shape into a round shape, make sure phyllo encloses all of the filling.

Brush with remaining butter.

Bake at 350 degrees F. for 50 minutes or until golden brown.

Cut in wedges to serve.

Source: recipeland.com

Happy Thanksgiving ...

Thanksgiving Dinner Recipes : Christmas Eggnog

Thanksgiving Dinner Recipes : Christmas Eggnog

Ingredients:
2 egg yolks
4 cloves, whole
4 cups/30fl oz whole milk
4 cups/30fl oz heavy (double) cream
1 cup/8 fl oz light rum
½cup brandy
½cup bourbon
1¾ cups powdered/icing sugar
2½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg

Method

* In a heavy based saucepan, blend together the milk, cinnamon, cloves and ½ teaspoon of the vanilla extract place over a medium heat and bring up to almost boiling point. Remove from the heat.

* In a large bowl, whisk together the egg yolks and the sugar until very light and creamy. Then add the hot milk a little at a time whisking well between each addition.

* Now transfer the mix back into the saucepan and place over a low heat. Continue to heat gently, stirring all of the time. After several minutes the mix will thicken sufficiently to coat the back of the spoon. Do not allow to boil. Remove from the heat.

* Pour the hot mix through a strainer into a jug. Cover with cling wrap and leave to cool completely before refrigerating for a couple of hours.

* Now stir in the cream, liquor, remaining vanilla extract and the nutmeg. Taste and add more liquor if required! Refrigerate overnight.

* Serve in attractive glasses or punch cups with a little extra cinnamon or cocoa dusted over the top.

Tip:
To avoid the risk of overheating the eggnog as you make it, instead of heating the ingredients gently in a saucepan, you can always use a double boiler. Simply whisk the ingredients together in a large mixing bowl suspended over the top of a barely simmering pan of water.

Source: www.gourmet-food-revolution.com

Happy Thanksgiving ...

Thanksgiving Dinner Recipes : Pumpkin Cookies

Thanksgiving Dinner Recipes : Pumpkin Cookies

Ingredients:
1 cup oil
3 cups sugar
2 eggs -- beaten
3 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29-ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Guides:
Pre-heat oven to 350 F. Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Source: www.christmas-cookies.com

Happy Thanksgiving ....

Thanksgiving Dinner Recipes : Apple Streusel Pie

Thanksgiving Dinner Recipes : Apple Streusel Pie

INGREDIENTS
Serves 6

1 unbaked,short pastry shell
1½lb/700g sharp flavored dessert apples, peeled and cored
2oz/50g caster sugar
1 level tablespoon cornflour
1oz/25g seedless raisins

Streusel Topping
4oz/100g plain flour
3oz/75g butter, cut into cubes
2oz/50g light muscavado sugar
1 teaspoon ground cinnamon
3 level tablespoons toasted, chopped hazelnuts

icing sugar to decorate

METHOD

  • Prepare the pastry case by following the recipes. Do not bake it.
  • Allow the raisins to soak in hot water or rum for at least an hour.
  • Preheat the oven to 400°F/200°C/gas mark 6.
  • Sift together the flour and the cinnamon into a mixing bowl. Add the butter and rub between the finger tips until you have a rough crumble. Add the brown sugar and continue to rub together until the mixture resembles coarse breadcrumbs. Add 2 tablespoons of the chopped hazelnuts and mix through.
  • Slice the apples medium/thickly.
  • In a bowl, mix together the sugar and cornflour.
  • Drain the raisins from the water.
  • Arrange the apples in the pastry case, sprinkling the layers with the sugar mixture and the raisins. Form the slices into a mound which is higher in the center.
  • Cover the apples with the streusel topping and pres down lightly. Sprinkle over the remaining chopped hazelnuts.
  • Place the pie on a baking sheet and bake in the center of the oven for 20 minutes. Then lower the temperature to 375°F/190°C/gas mark 5 and bake for a further 20 to 25 minutes or until the apples are tender - test with a knife.
  • Allow the pie to cool to room temperature, then dust with icing sugar and serve.
Source: www.gourmet-food-revolution.com

Happy Thanksgiving ...

Thanksgiving Dinner Recipes: Baby Carrots Glazed with Balsamic Vinegar and Honey

Thanksgiving Dinner Recipes: Baby Carrots Glazed with Balsamic Vinegar and Honey

INGREDIENTS
SERVES 8

3oz (80g) unsalted butter
2lb (800g) baby carrots washed
2/3 cup (150ml) balsamic vinegar
2 tablespoon clear honey
salt and freshly milled black pepper
chopped fresh parsley or chives

METHOD

  • Melt the butter in a heavy based saucepan over a medium heat. Add the carrots and sauté for 3 to 4 minutes. Cover with a lid and cook stirring occasionally until al dente (tender-crisp when tested with the point of a sharp knife).
  • Stir in the balsamic vinegar and honey. Continue to cook uncovered turning frequently until the carrots are tender and glazed.
  • Season with salt and freshly milled black pepper. Pile the carrots into a warmed serving dish and sprinkle generously with the chopped fresh parsley or chives.
Source: www.gourmet-food-revolution.com

Happy Thanksgiving ....

Thanksgiving Dinner Recipes: Spiced and Super-Moist Roast Turkey

Thanksgiving Dinner Recipes: Spiced and Super-Moist Roast Turkey

INGREDIENTS
Serves 12

9-11lb/4-5kg turkey
about 10pints/6 litres cold water
about 4oz/125g salt (preferably Kosher)
7oz/200g light brown sugar
1 pint boiling water
3 tbsp black peppercorns
1 cinnamon stick, broken
1 tbsp caraway seeds
4 cloves
2 tbsp allspice berries
4 star anise
2 tbsp white mustard seeds
2 onions quartered
1 x 3in/6cm piece of ginger, cut into 6 slices
1 orange, quartered and squeezed to release the juice
4 tbsp maple syrup
4 tbsp clear honey
4 bay leaves torn into pieces
handful fresh herbs

For basting
4oz/125g butter
3tbsp maple syrup
freshly milled black pepper

METHOD

  • Begin the day before by dissolving the salt and brown sugar in the boiling water. Allow to cool and then refrigerate overnight.
  • Add the brine solution, the water and all of the other brining ingredients to the container you are using. Mix well.
  • Untie and remove any string or trussing that is attached to the turkey and then wash inside and out under cold water. Now sink the bird into the liquid adding more water if necessary to completely submerge it. Refrigerate or put into a cool place (see notes above) and leave it for at least 10 hours. Turn the turkey over at least once during this time.
  • Remove the turkey from the brine and rinse inside and out under cold water. Dry thoroughly using kitchen towel. Allow to come up to room temperature for an hour or 2 as this helps to ensure proper and safe heat penetration.
Roasting ..
  • Preheat the oven to 425F/220C/gas mark 7 (fan oven 200C).
  • Put the butter and maple syrup into a saucepan together and place over a low heat. Stir until the butter is completely melted and the two ingredients are combined.
  • Generously brush the maple butter glaze all over the turkey and season with freshly milled black pepper.
  • In a large roasting tin, place two long lengths of kitchen foil, one widthways and the other lengthways (forming a rather large "cross"). Place the turkey on top of the foil. Now fold the closest piece upwards and form a pleat where the ends meet above the breast. Then fold the other piece of foil upwards and crimp and fold to create a loose parcel that allows air to circulate around the breast.
  • Put the turkey into the oven and cook for 40 minutes before lowering the temperature to 350F/180C/gas mark 4 (fan oven 160C). Now continue to roast for about another 2 hours.
  • Remove the turkey from the oven and carefully peel back the foil to expose the breast. Baste with some of the juices from the pan. Turn the heat back up to 425F/220C/gas mark 7 (fan oven 200C) and roast for about another 20 minutes until the breast is golden brown.

Testing if the turkey is cooked

Turkey is safe when cooked to a minimum internal temperature of 165°F/74°C as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. At this temperature, the turkey will be cooked perfectly and safely yet remain beautifully moist.

If you do not have a meat thermometer, you can test for doneness by piercing the thickest part of the leg with a skewer or sharp knife. If the juices run perfectly clear, it's cooked. If the juices show any sign of pinkness, return to the oven for another 15 minutes and test again.

  • Very carefully lift the turkey from the pan and place on a cutting board. Leave to rest for at least 30 minutes loosely covered with foil.
Source : www.gourmet-food-revolution.com

Happy Thanksgiving ...

Thanksgiving Dinner Recipes: Curried Pumpkin Soup

Thanksgiving Dinner Recipes: Curried Pumpkin Soup

yield: Makes 10 to 12 servings
active time: 20 min
total time: 50 min

Ingredients:
# 2 medium onions, finely chopped (2 cups)
# 2 tablespoons unsalted butter
# 2 large garlic cloves, minced
# 1 1/2 tablespoons minced peeled fresh ginger
# 2 teaspoons ground cumin
# 1 teaspoon ground coriander
# 1/8 teaspoon ground cardamom
# 1 1/2 teaspoons salt
# 3/4 teaspoon dried hot red pepper flakes
# 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
# 4 cups water
# 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
# 1 (14-oz) can unsweetened coconut milk (not low-fat)
# 1/4 cup olive oil
# 2 teaspoons brown mustard seeds
# 8 fresh curry leaves

Preparation :
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

source: www.epicurious.com

Happy Thanksgiving ...

Thanksgiving Dinner

Thanksgiving Party Ideas : Thanksgiving Dinner

Thanksgiving Dates for 2010
Canada: October 11th - USA: November 25th

Thanksgiving day will come soon, let's prepare early for Thanksgiving party.
Happy Thanksgiving ....

There are many variation in Thanksgiving dinner menu from all over the world, this is my favourite Thanksgiving Dinner Recipes.

Thanksgiving Dinner :

First Course : Curried Pumpkin Soup
Main Course: Spiced and Super-Moist Roast Turkey
Vegetables and Accompaniments : Baby Carrots Glazed with Balsamic Vinegar and Honey
Dessert Courses : Apple Streusel Pie
Thanksgiving Leftovers : Turkey Strudel
Thanksgiving Beverages : Eggnog
Thanksgiving Baking : Pumpkin Cookies

Source: www.gourmet-food-revolution.com