Sunday, November 28, 2004

Thanksgiving Lite

Okay, I will admit that I did not focus too much on eating this weekend. My family all agreed that we would focus on bringing good dishes to the table but avoid excess. It could be that the outcome of the recent election made us more aware of both our mortality (dwindling or lack of health-insurance) and our pocketbooks.

My mother made a good but moderate amount of fried lumpia (egg rolls), and I brought my cranberry dressing, sweet-potatoes (2% milk substituted for heavy whipping cream), and green bean salad. Don't skimp on taste, I always say.


Imogene's Sweet Potatoes (Lite)
Normally this would call for 1 c. of butter and 3/4 c. heavy whipping cream. For those of you who would like the original recipe. This is a great accompaniment to any winter meal and can be served on any day other than Thanksgiving.

6-8 large sweet potatoes peeled and sliced 1/2'' thick
1 1/2 tsp salt
2 tsp quality vanilla extract
3/4 c raw granualated sugar
4 eggs
1/2 c. unsalted butter, melted
1/2 c 2% or whole milk
2 c. pecans, toasted and ground to meal in the food processor
1 1/2 c. brown sugar
2 tbsp flour
1 tsp cinnamon
Toasted whole pecans

Boil the potatoes until cooked. Then drain them. Mix the ground pecan meal, brownsugar, flour and cinnamon well. Take the potates and mash as you would in making mashed potatoes. Blend in the vanilla, raw sugar, eggs, milk and salt. Spread the mashed sweet potatoes in a large baking dish. Sprinkle the pecan topping evenly over the sweet potatoes and dot with the pecans decoratively. Bake in a 375 degree oven for 45 minutes. Serve warm.

Simple Green Beans
3-4 lbs green beans trimmed but left whole
2 medium onions sliced very thin
2 tbsp basalmic vinegar
2 tbsp honey
1/4 tsp salt
1 tsp quality dijon mustard
1/4 c. Slivered almonds or salted Spanish bitter almonds

In a small bowl beat the vinegar, honey, salt, & mustard to form a dressing. French cook or steam the beans so that they are cooked but still firm and bright green. Carmelize the sliced onions. Add to drained green beans and toss with the dressing, almonds and carmelized onions.

Apres Thanksgiving

By the way we took the turkey back and legs and boiled them with with
1 onion scored
2 celery stalks
1 tsp celery salt
1 tsp sea salt
5 tbsp chopped dried parsley
14 pepper corns
1/4 tsp white pepper
2 quarts, plus water

and made the most delicious broth (with feather light dumplings from the James Beard cookbook).

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