Homemade Thanksgiving Cranberry Applesauce

November 20, 2010

This is a chunky sauce.

6 cups chopped and peeled apples
2 cups fresh or frozen cranberries
1 cup water
1/2 cup raisins
1/3 cup brown sugar
2 tablespoons red hot candies
1 teas ground cinnamon
1.8 teas ground nutmeg

In large saucepan, combine apples, cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Reduce heat, and simmer uncovered for 15 minutes, or until apples are tender. Add raisins, brown sugar, red-hots, cinnamon and nutmeg. Simmer, uncovered, for 5 to 10 minutes or until candies are dissolved. Simmer longer if you want a softer texture. Serve warm or refrigerate until serving. Makes 5 cups.


Thanksgiving Turkey

November 20, 2010

Marinade for the Turkey:
1 1/2 cups chicken broth
2 cups water
1 cup soy sauce
2/3 cup lemon juice
2 garlic cloves minced
1 1/2 teas ground ginger
1 teas pepper

And
1 – 12 to 13 pound turkey

If you’re looking for a new marinade to try this year, I am sure you will like this one.

Combine marinade ingredients. Reserve 1 cup of mariande for basting. Pour remaining sauce into a 2 gallon resealable plastic bag.
Add turkey and seal bag. Turn to coat. Refrigerate overnight, turning a few times. Discard marinade in bag. Place turkey on a rack in a large roaster. Bake uncovered at 325 degrees for 4 to 4 1/2 hours or until meat thermometer reads 185 degrees. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Cover and let stand 20 minutes before carving. Serves 8.


Thanksgiving Pumpkin Soup

November 20, 2010

soup

1 chopped onion
2 tablespoons butter
2 cans chicken broth 14 & 1/2 ounces each
2 cups sliced and peeled potatoes
2 cups canned pumpkin
2 cups milk to 2 & 1/2 cups
1/2 teas ground nutmeg
1/2 teas salt
1/4 teas pepper
1 cup 8 ounces sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled, optional

Saute onion in butter until tender in large saucepan. Add broth, potatoes and pumpkin. Cook until potatoes are tender about 15 minutes. Remove from heat and cool. Puree half of the mixture in a blender until smooth and then do the other half. Return to the pan. Add milk, nutmeg, salt and pepper. Heat through. Combine cream and parsley in another bowl. Sp0on soup into bowls and top with dollop of sour cream and sprinkle with bacon, if desired. Makes 6 servings.

This is easy to make a day ahead of time before Thanksgiving, and then just warm the soup.


Bouillabaisse from Chef Jacques Haeringer

November 18, 2010

Bouillabaise from Chef Jacques Haeringer of L'Auberge Chez Francois


Bouillabaisse

1/4 cup olive oil
1/4 cup EACH finely chopped onion, carrots and leeks, well-washed
1/8 cup finely julienned celery
2 teaspoons minced shallots
3/4 cup chopped fresh tomatoes
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups fish stock
1 tablespoon sea salt, approximately

I bouquet garni consisting of ½ teaspoon fennel seed,
1/2 teaspoon anise seed, 1/2 teaspoon cracked black peppercorns, 1 bay leaf, 1 clove, pinch of thyme and 2 cloves garlic crushed, wrapped in a cheesecloth
1/2 teaspoon saffron
10 mussels
8 little neck clams
1/4 pound sea scallops
1 ‑1 pound Maine lobster
1/4 pound raw shrimp (20‑24 count)
8 ounces fish fillets (red snapper, sea bass, grouper)
4 oysters, optional
2 teaspoons Pernod
2 teaspoon finely chopped fresh fennel
1/4 teaspoon chopped garlic

Heat the olive oil in a large saucepan or Dutch oven. Add the onions, leeks, celery, and carrots and cook covered until tender, about 15 minutes, stirring often. Add the shallots, tomatoes, tomato paste, white wine, fish stock, salt, and bouquet garni. Boil for approximately 2 5 minutes. Add the saffron, and simmer 5 more minutes.

While the broth is cooking, prepare the seafood. Clean the mussels individually under cold running water, scraping off any clinging barnacles or “beards.”

Discard any half‑open shells or any unusually heavy ones, indicating internal grit.

Rinse the clams, oyster, and scallops in cold water.

Using a sharp heavy knife, force the point of the blade through the top of the lobster head between the eyes; then cut down through the center of the head and tail, splitting the lobster in half. Remove and discard the stomach sac behind the eyes, and the intestinal vein running down the center of the tail. Remove the claws and crack them with the blunt edge of the blade.

Peel and de-vein the shrimp.

Cut the fish fillets into 2‑ to 3‑inch diagonal slices.

To prepare the Bouillabaisse:

Add the mussels and clams to the boiling broth and simmer 5 minutes. Then add the lobster, shrimp, scallops, and fish. Continue boiling until all the shellfish are open, approximately 5 to 8 more minutes. Do not overcook.

Remove from heat, adjust seasoning (more garlic or saffron according to taste), add Pernod, chopped fennel and serve immediately in large warm soup platters.

Garnish with the garlic toasts.

Hint: Prepare the broth ahead and refrigerate. Reheat and cook the seafood just prior to serving. Freeze any remaining broth to use another time.

Thank you to Chef Jacques Haeringer for allowing us to repost his recipe. If you are in Northern Virginia, you must go to his restaurant, L’Auberge Chez Francois. It is simply the best!


Citrus Salad with Ginger from Chef Jacques

November 18, 2010

Citrus Salad with Ginger
From Chef Jacques Haeringer
L’Auberge Chez Francois
Serves 2
This salad also makes a great dessert
2 oranges
2 small grapefruit
1 banana
1 teaspoon finely chopped fresh ginger

2 tablespoons evaporated cane juice. – Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice banana into 1/4 inch rounds.

Place the prepared fruit in a bowl. Add the ginger and sweetener.

Allow to marinate in the refrigerator for at least 1/2 hour before serving.

Garnish with mint leaves

Variation: Sweeten with honey.

We thank Chef Jacques Haeringer for permission to repost his recipe.

Please also stop by his wonderful restaurant in Great Falls, Virginia. I believe this is the best restaurant in Northern Virginia.


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