It's almost Turkey Day. I thought I'd share some of my favorite recipes with you that would be great on your Thanksgiving menu.
(Traditional cranberry sauce is too tart for me to eat more than about a spoonful. This relish is neither too tart nor too sweet. It's good warm or cold. It's also great on toast.)
4 cups fresh cranberries, cleaned
2 cups chopped dried apricots
1 cup chopped seedless golden raisins
1 tablespoon orange rind
1/4 teaspoon ground ginger
2 1/2 cups orange juice
1 cup brown sugar
Combine all ingredients except sugar in a large saucepan. Bring to a boil over high heat. Reduce heat. Simmer 10 minutes until cranberries have popped and are tender. Remove from heat. Stir in sugar. Cool. Store covered.
Pumpkin Cake Roll
(An alternative to pumpkin pie, this is delicious.)
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspooon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup finely chopped walnuts
6 oz cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla
Line a greased jelly-roll pan with parchment paper. Grease the paper; set aside. In a mixing bowl, beat the eggs for 3 minutes. Gradually add the sugar; beat for 2 minutes or until the mixture becomes thick and lemon-colored. Stir in the pumpkin and lemon juice. Combine the dry ingredients; fold into the pumpkin mixture. Spread the batter evenly in the prepared pan. Sprinkle with walnuts. Bake at 375 degrees for 12-14 minutes or until the cake springs back when lightly touched in the center. Cool for 5 minutes. Turn the cake out of the pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up the cake in a towel jelly-roll style, starting with a long side. Cool completely on a wire rack. In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 inch of the edges. Roll up again. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
Herbed Cheese Ring
(If you're bored with plain ol' rolls, try this. It looks more complicated than it is.)
1 package active dry yeast
¼ cup warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
¼ cup olive oil
2 tablespoons honey
1 teaspoon salt
1 cup whole wheat flour
2 1/2 cups all-purpose flour
1 teaspoon each dried oregano, basil, and rosemary, crushed
1 1/2 cups (6 oz) shredded cheddar cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 egg, beaten
2 teaspoons sesame seeds
4 teaspoons grated Parmesan cheese
In a mixing bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour, and herbs; beat until blended. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
Punch dough down and turn onto a floured surface; divide in half. Roll one portion into a 15”x10” rectangle. Combine filling ingredients; sprinkle half over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a sharp knife, cut 1/2” slashes at 2” intervals. Repeat with remaining dough and filling.
Cover and let rise in a warm place until doubled, about 30 minutes. Brush each ring with egg; sprinkle with sesame seeds and Parmesan. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks.