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Saturday, October 06, 2012

Thanksgiving Fare for Our Canuck Friends: Saturday Beefcake




Spiked Cranberry Relish

Fresh Cranberries, 500 grams
Sugar, one half cup, at least
Orange Juice, freshly squeezed, one quarter cup
Grand Marnier, a double shot
Pecans, coarsely chopped, two thirds cup

1. Once the cranberries are washed and picked over, place in large sauce pan  with sugar, one half cup water and the orange juice.
2. Bring to a boil.
3. Reduce heat to a simmering boil and cook until some of the cranberries have popped.
4. Remove from heat, stir in Grand Marnier. Cover. Chill.
5. Stir in pecans a couple of hours before serving.

This can be made a week ahead of time.



Jalapeno Corn Bread

Cream Style Corn, 500 grams
Corn Meal, two cups, stone ground, yellow
Eggs, four, lightly beaten
Salt, one teaspoon
Baking Soda, one teaspoon
Buttermilk, two cups
Corn Oil, two thirds cup
Monterey Jack, 250 grams, grated
Jalapeno, minced, two teaspoons
Butter, unsalted, two tablespoons
Preheated Oven, 400F, with rack in the middle

1. Combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, jack cheese and jalapeno -- mix well.
2. Place a baking pan with the butter in the oven for about five minutes for the butter to melt.
3. Remove from oven. Pour in batter.
4. Bake for thirty minutes until corn bread begins to pull away from sides of pan or when an inserted knife comes out clean.
5. Cool. Cut into appropriately sized pieces.






Jalapeno Corn Bread Stuffing

Corn Bread Cubes, five cups, see recipe
Croutons, five cups
Eggs, two, hard boiled, chopped
Onion, two cups, finely chopped
Garlic, two cloves, chopped
Bell Peppers, one and a half cups, chopped
Celery, one cup, finely minced
Coarse Salt
Freshly Ground Black Pepper
Eggs, two, lightly beaten
Broth, one cup

1. Combine cubes and croutons with eggs. Mix. Set aside.
2. Melt the butter in a large skillet to saute the onion.
3. Add garlic and saute thirty minutes more.
4. Add pepper, celery. Cook until tender, but not limp. Salt. Pepper.
5. Combine onion mixture and corn bread mixture. Blend well.
6. Stir in eggs and some broth.
7. This is enough to stuff a fourteen pound turkey.
8. This can be frozen if prepared in advance. Defrost completely before stuffing.




Spiced Sweet Potato Pudding

Sweet Potatoes, one and a half kilos
Eggs, three
Maple Syrup, three tablespoons
Cardamom, ground, one and a quarter teaspoon
Cloves, ground, one quarter teaspoon
Sea Salt
Lemon Juice, freshly squeezed, four teaspoons
Grated Citrus Rind, one tablespoon
Sour Cream, four tablespoons
Preheated Oven 350F

1. Peel sweet potatoes and slice one eighth inch thick.
2. Boil in enough water to cover about ten minutes until tender.
3. Process the potatoes slightly.
4. Add remaining ingredients and process until smooth.
5. Place mixture in greased baking dish.
6. Bake for about thirty five minutes.

This batter can be refrigerated for two or three days, but needs to be brought to room temperature before baking. Can be served with creme fraiche.




These are perfect presentations for this feature--it involves stuffing and something on the side. They're sweet, smooth and spicy. Enough said.

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