Here are some of the pictures and recipes from this year’s Turkey Day. Some of these things were made the day before, as well as completed or assembled today from things made yesterday. Some items from yesterday’s blog post
are not listed, and there are two reasons. First, regarding the Onion Soup, the recipe is a closely guarded secret by my mom and I can not post it, sorry. Second, some items, I did not make in their entirety or at all, and therefore, I will not post them. Some pictures will follow of those things, like the Turkey.
Hope you enjoy!
Chocolate Decadence Cake:
1 lbs semisweet or bittersweet chocolate (cut up)
1 stick butter (4 oz)
1 Tbl hot water
1 Tbl flour (Pamila’s Baking and Pancake Mix- Gluton Free version)
Whipped cream and Fruit to Top Cake
Preheat oven to 425. In small bowl, combine chocolate, butter and water. Heat in microwave for 2 minutes, or until smooth. Set aside
In electric mixer, beat eggs for 3-4 minutes on high until thickened and increased in volume. Beat in flour and chocolate mixture until well blended.
Spread into an 8″ springform pan, buttered, and lined with round of parchment or wax paper.
Bake for 12-15 minutes. Cake will be soft in center, but firm up later when it is cold. Refrigerate once its cool until serving time. Run sharp knife around edge of cake and remove springform side. Serve topped with fruit and whipped cream.
Golden Delicious Apple Tart
(From the book: Thanksgiving by the Sea)
6 Tbl unsalted butter, cold in pieces
1 Cup unbleached all purpose flour
2 Tbl sugar
2 Tbl cold water
5 Golden delicious Apples (peeled)
5 Tbl sugar
4 Tbl unsalted butter
Pinch ground cinnamon
1 1/2 Tbl Calvados (or )
3 Tbl apricot Jam
1 Tbl water
Prepare Crust at least one hour ahead of time, or night before. Place butter, flour and sugar in a food processor and process until blended into coarse meal. With machine still running add water, 1 Tbl at a time. Add until it appears to form a dough. Remove and wrap in plastic and refrigerate.
Roll out dough into a 10 1/2″ circle on floured surface. Line a 9″ tart pan with removable bottom with dough. Trim and crimp edges inward to form a thicker, outer crust. Place in freezer while making filling.
Take peeled apples and cut in half and remove all core. Place each half on cutting board and cut into thin slices without cutting all the way through. Maintain the shape of the apples half as best you can.Repeat with remaining apples.
Preheat oven to 375. Remove shell and arrange apples in tart by fanning the apples toward the center. Fill gaps with remaining slices. Should look like on big flower blossom.
Sprinkle sugar over tart and dot with butter, Sprinkle with cinnamon and Calvados. Bake until golden brown, about 45 minutes. While baking, heat the jam and water in small pan until jam is melted. Brush glaze on baked tart. Serve the tart warm, or at room temperature.
2-3 lbs brussels sprouts
Cut off bottoms of Brussels and slice in half. If larger, cut into 3 slices. Heat large pan with olive oil. However, with the above amount, it is best to cook in batches, to ensure all sprouts caramelize.
Add shallots and cook for 1 minute. Add Brussels sprouts and cook on medium until they have a nice golden brown color on the bottom. Place into casserole or other baking dish. Place into oven for about 15-20 minutes on a low temp, 250, before ready to serve.
1 12 oz. package of whole
1 cup sugar
1 cup cold water
Boil rapidly until berries pop open (about 5 minutes). Cool. Makes about 4 cups. Recipe can easily be doubled or tripled.
The Turkey (duh)
The Stuffing (with Gluten, not in bird)
The Artichoke and Chestnut Pate (more on this in tomorrow)