Friday, November 20, 2009

Thanksgiving 2009 Menu

That's right, this year I'm in charge of dinner on Thanksgiving day. There will only be 4 people to prepare a meal for, my extended family should be coming over on Saturday for a big (enough to feed a small country) meal. Here are my plans so far:
Cornish Hens (this recipe should be multipled 1 per each guest) *taken from 1 fresh or frozen Rock Cornish Hen thawed 2 T apple jelly 1 T butter 1/2 t of salt 1/4 t dried marjoram leaves Directions Heat oven to 350*F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 2 quart baking dish. In a 1 quart saucepan cook jelly, butter, salt, and marjoram over low heat 2-3 minutes stirring constantly until warm. Brush half of the sauce over hen and cover with foil. Bake 40 minutes and uncover, brush with remaining sauce. Bake 20 minutes longer brushing with pan juices 1-2x until hen is fork tender and juices run clear.
  Jewel Roasted Veggies (these can be prepared in the same dish as the chicken) *taken from The Food You Crave by Elle Kreiger 4 medium beets 3T oilive oil 1.5 # carrots 1.5 # brussel sprouts 8 large cloves of garlic 1/2 t salt 1/4 t pepper 1 T thyme Directions Preheat oven to 375*F. Put beets in a small baking dish and rub them with 1 T olive oil. Cover dish with foil and roast for 30 minutes. Meanwhile cut carrots and trim brussel sprouts and cut in half. Put carrot, sprouts, and garlic cloves in a large baking dish and toss with remaining oil. Sprinkle with salt and pepper. *It making cornish hens or other roasted meat these can go directly into their baking dish. Cook beets alone for 30 minutes before adding the large pan of mixed veggies and meat on 2 different racks. Start timer so that everything cooks for 1 hour. Stir the vegetables 1-2x. Take beets out after 1 hour and place on cutting board to cool. Mix thyme in with carrots and brussels mixture. When beets are cool, peel and cut into chunks and add to other vegetable mixture.

  Festive Salad In a large serving bowl combine mixed dark salad greens, toasted chopped walnuts, and dried cranberries. Serve with vinaigretten of your choice.

  Topsy Turvy Apple Pie (taken from Glaze and Crust 1/4 cup backed brown sugar 1 t butter melted 1 t corn syrup 1/2 cup pecan halves 1 box refigerated pie crust Filling 2/3 cup granulated sugar 2 T AP flour 1/2 t ground cinnamon 4 cups thinly sliced peeled apples (4 medium) Topping Whipped cream or Vanilla Ice Cream Directions 1. Heat oven to 425 *F. In 9 in pie plate mix brown sugar, butter and corn syrup. Spread evenly over the bottom and arrange pecans over mixture. Make Pie crust as directed on box, enough for 2 crust pie placing bottom crust over mixture in pan. 2. In a small bowl mix sugar, flour, and cinnamon. Arrange half of apple slices in crust lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Place pie on sheet of foil on middle oven rack in oven. Bake 8 minutes and reduce temperature 3. to 350*F, continue baking 35-45 minutes until apples are tender and crust is golden brown. Run knife around edge of pie to loosen and flip pie upside down in a plate. Serve with desired topping.

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