Recipes from November 21, 2012

From Herald news servicesNovember 21, 2012 

Weekly recipes for November 21, 2012

Cranberry-Gingersnap Ice Cream Pie

Makes one 9-inch pie.

1 1/4 cups crushed gingersnaps
4 tablespoons unsalted butter, melted and cooled slightly
1 quart vanilla ice cream (or frozen yogurt for a lighter pie)
1 1/2 cups leftover cranberry sauce, or one 14-ounce can whole-berry cranberry sauce (see note)
2 tablespoons sugar
1 tablespoon freshly grated tangeine or orange zest
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Process the gingersnaps in a food processor until they are the texture of cornmeal. Transfer to a medium mixing bowl, add butter and use fingers to combine thoroughly. Firmly press the mixture into a 9-inch pie pan, lining the bottom and sides, and bake for 10 minutes. Transfer to a cooling rack to cool.

Allow the ice cream to soften for 10 to 15 minutes. While the ice cream is softening, combine cranberry sauce, sugar, zest and vanilla extract in a medium bowl to make the topping. Fill the crust with the ice cream, leveling and smoothing the top.

If you like a bicolor effect, spread the topping over the softened ice cream and use a flexible spatula to swirl it a little, so that white streaks from the ice cream are visible. If you prefer a solid red topping, freeze the ice cream-filled crust for about 2 hours, then cover the entire pie (or just the center, if desired) with the cranberry mixture.

Freeze for at least 2 hours and up to 5 hours, until the ice cream is firm.

Remove pie from the freezer 15 to 30 minutes before serving.

Note: To perk up whole-berry cranberry sauce, add a cup or so of fresh cranberries.

Golden Sweet Potato Mold

with Cranberry-Grand Marnier Drizzle

10 to 12 servings.

For the sweet potato mold:

5-6 cups leftover sweet potatoes (from 2 pounds sweet potatoes), at room temperature or warmed
3 tablespoons unsalted butter
1 cup chopped onion (from 1 medium onion)
2 cloves garlic, minced (about 2 teaspoons)
1 cup whole milk
3 large eggs, beaten
1/2 cup dried unseasoned bread crumbs
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper

For the cranberry drizzle:

1 1/2 cups leftover cranberry sauce, or one 14-ounce can whole-berry cranberry sauce
1/2 cup orange juice
2 tablespoons Grand Marnier (may substitute additional orange juice)

For the sweet potato mold: Preheat the oven to 350 degrees. Use nonstick cooking oil spray to generously grease a 6-cup mold or, if you don't want to unmold the potatoes, a 2-quart baking dish. Have ready a baking pan large enough to hold the mold or baking dish.

Use a potato masher or fork to mash the sweet potatoes in a large bowl.

Melt the butter in a medium skillet over medium-high heat. Add the onion and garlic and cook for 10 minutes, stirring frequently, until the onion is golden brown; reduce the heat if they are darkening too fast. Add the contents of the skillet to the mashed sweet potatoes, then add the milk, eggs, bread crumbs, lemon juice, salt, celery seed, thyme and pepper, and stir to combine.

Spoon the mixture into the prepared mold or baking dish and use a flexible spatula to smooth the top. Set the mold or baking dish into the larger pan and transfer it to the oven. Carefully pour hot water into the larger pan to a depth of 1 inch. Bake uncovered for 45 to 55 minutes, until a knife inserted in the center comes out clean.

While the mold is baking, make the cranberry drizzle: Combine the cranberry sauce and orange juice in a small saucepan over medium-high heat and bring it to a boil, stirring often. Reduce the heat to medium and cook for 10 minutes, stirring frequently and adjusting the heat so that the mixture is barely bubbling. Stir in the Grand Marnier and cook for 5 minutes.

When ready to serve, unmold the sweet potato mixture. Spoon some of the drizzle over the potato and pour the remaining drizzle into a serving dish to pass at the table.

Nutrition: per serving (based on 12): 200 calories, 4 grams protein, 33 grams carbohydrates, 5 grams fat, 3 grams saturated fat, 65 milligrams cholesterol, 260 milligrams sodium, 3 grams dietary fiber, 15 grams sugar.

Turkey and Squash Ravioli in Brown Butter-Sage Sauce

Makes about 6 servings.

2 tablespoons olive oil
3/4 cup finely chopped onion
2 cloves garlic, minced
1 1/2 cups leftover turkey, cut into small pieces
1 cup mashed leftover squash
1/2 cup mascarpone cheese
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper

For the ravioli:

60 round wonton wrappers (one 12-ounce package)
1 stick unsalted butter
1/2 cup coarsely chopped fresh sage
3 tablespoons chopped pecans

For the filling: Heat the oil in a large skillet over medium-high heat. When the oil is hot, cook the onion and garlic together until softened and lightly browned, about 8 minutes, stirring occasionally. Remove the skillet from the heat and add the turkey, squash, cheese, parsley, thyme, sage, salt and pepper, stirring to combine thoroughly.

For the ravioli: Set out a cooling rack.

Lay out 10 wonton wrappers on a work surface. Place about 1/2 tablespoon of the filling in the center of each wrapper. Working with one wrapper at a time, brush or dab water along the outside edge and fold the wrapper into a semicircle, pressing gently to expel air and seal the edges together. Pick up each ravioli and use your thumb and forefinger to pinch it along the curved edge to assure a tight seal. Repeat with the remaining wrappers to use all the filling, placing the filled ravioli on the rack as you work.

Bring a large pot of water to a boil over medium-high heat. Working in 4 batches, add the ravioli and cook for about 4 minutes, until they are tender and rise to the top. Use a large slotted spoon or skimmer basket to gently lift the ravioli from the water and transfer them to the rack.

When all of the ravioli are cooked, heat the butter and sage in a large skillet over medium-high heat, stirring occasionally, until the butter melts and begins to brown, about 5 minutes. Add the ravioli and toss gently to coat. Transfer to a serving platter and sprinkle with the pecans. (If the skillet isn't large enough to hold and comfortably coat all of the ravioli at once, place the ravioli on the serving platter and pour the Brown Butter-Sage Sauce over them, tossing gently to coat, then sprinkle with the pecans.)

Nutrition: per serving:

540 calories, 17 grams protein, 40 grams carbohydrates, 34 grams fat, 14 grams saturated fat, 100 milligrams cholesterol, 850 milligrams sodium, 5 grams dietary fiber, 2 grams sugar.

Savory Turkey, Mushroom Bread Pudding

Makes 6 entree or 12 side-dish servings

1 pound white or cremini mushrooms, sliced
4 large cloves garlic, minced
6 tablespoons unsalted butter, plus 1 tablespoon unsalted butter at room temperature
1/2 cup chopped fresh parsley
2 teaspoons dried sage
1 1/2 teaspoons dried thyme
2 1/2 cups leftover turkey, cut or shredded into bite-size pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
2 cups whole milk
1 1/2 cups half-and-half
1/2 cup shredded Parmigiano-Reggiano cheese
6 cups leftover cooked bread stuffing

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with 1 tablespoon of softened butter.

Melt the 6 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms, garlic, parsley, sage and thyme, and cook for 10 minutes, stirring frequently and reducing the heat if the mushrooms stick to the pan. Add the turkey, salt and pepper, stir to combine, and remove from the heat.

Whisk together the eggs, milk, half-and-half and half of the cheese in a large bowl. Add the stuffing, breaking up any large pieces, and stir until well blended. Add the mushroom mixture and stir to combine.

Transfer to the prepared baking dish and sprinkle with the remaining cheese. Bake for 50 to 60 minutes, until the pudding is browned and set in the middle. Serve hot.

Nutrition: per serving (based on 12): 400 calories, 18 grams protein, 27 grams carbohydrates, 25 grams fat, 13 grams saturated fat, 145 milligrams cholesterol, 390 milligrams sodium, 0 grams dietary fiber, 3 grams sugar.

Creamy Sweet Potato Soup with Crispy Leeks

Makes 10 cups.

5 tablespoons unsalted butter
2 cups peeled, cored and chopped tart apples, such as Granny Smith or Pippin
2 medium cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
4 cups mashed sweet potatoes
4 cups whole milk
2 cups homemade or no-salt-added chicken or turkey broth
1 cup thinly sliced leeks, white part only (from 2 or 3 medium leeks), rinsed well
1/4 cup chopped or snipped chives

Melt 3 tablespoons of the butter in a 4-quart saucepan over medium-high heat. When the foam subsides, add the apples, garlic, thyme, poultry seasoning, salt and pepper, and stir to combine. Reduce the heat to medium and cook for 10 minutes, stirring frequently, until the apples are golden brown and softened. Transfer to a food processor or blender and return the saucepan to the stove top (not over heat).

Add the mashed sweet potatoes to the food processor or blender, and puree until very smooth. (If using a blender, you might have to do this in batches.) Return the mixture to the saucepan, add the milk and broth and cook over medium-high heat, whisking until the soup is thoroughly blended and lump-free. Bring it to a boil, then immediately reduce the heat to medium-low and cook for 20 minutes, stirring frequently and adjusting the heat so it is just barely bubbling.

While the soup is cooking, melt the remaining 2 tablespoons butter over medium-high heat in a medium skillet. Add the leeks and cook until they are golden brown and slightly crisped, 6 to 8 minutes, stirring often.

Serve the soup hot, sprinkled with crispy leeks and chives.

Nutrition: per 1-cup serving, made with plain mashed sweet potatoes: 230 calories, 6 grams protein, 33 grams carbohydrates, 10 grams fat, 6 grams saturated fat, 30 milligrams cholesterol, 300 milligrams sodium, 4 grams dietary fiber, 16 grams sugar.

Hanukkah Hash Patties

Start to finish: 45 minutes. Makes about 16 latkes.

6 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon baking powder
1 cup grated sweet onion
20 ounce bag fresh shredded potatoes (about 4 cups)
3/4 pound finely shredded or chopped cooked brisket
4 egg whites, beaten with a whisk until frothy
Peanut or vegetable oil, for frying

In a small bowl, whisk together flour, salt, pepper and baking powder. Set aside.

Place the grated onion on a clean dish cloth or several layers of paper towels. Gather up the edges then, over the sink, squeeze out at much liquid as possible.

In a large mixing bowl, combine the squeezed onion, the potatoes, brisket, flour mixture and egg whites. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary.

In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into the oil sizzles immediately. Drop the batter into the oil, 1/3 cup per patty. Flatten the patties slightly with the back of a spatula. Working in batches, fry the patties for 2 to 3 minutes per side, or until browned. Transfer to a platter lined with paper towels. Repeat with remaining batter.

Serve immediately. Or to re-heat, place the pancakes on a baking sheet in a 400 F oven until hot.

Nutrition: 160 calories; 45 calories from fat (28 percent of total calories); 5 grams fat (1 grams saturated; 0 grams trans fats); 15 milligrams cholesterol; 17 grams carbohydrate; 1 grams fiber; 0 grams sugar; 10 grams protein; 170 milligrams sodium.

Pumpkin, White Bean Soup with Croutons

Start to finish: 30 minutes. Servings: 6.

3 slices sourdough, cubed
4 tablespoons olive oil, divided
4 tablespoons nutritional yeast flakes, divided
1 large yellow onion, diced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
15 ounce can pumpkin puree
15 ounce can white beans, drained
4 cups chicken broth
Salt and pepper, to taste

Heat the oven to 375 degrees.

Place the bread cubes in a large bowl. Drizzle with 2 tablespoons of the olive oil, then toss to coat evenly. Sprinkle 1 tablespoon of yeast flakes over the bread, then toss again.

On a rimmed baking sheet, spread the bread in an even layer. Toast for 10 to 15 minutes, or until slightly crunchy, then set aside to cool.

Meanwhile, in a large saucepan over medium-high, heat the remaining 2 tablespoons of oil. Add the onion, garlic and red pepper flakes. Saute until the onion is tender, about 6 minutes. Add the pumpkin, beans and broth. Bring to a simmer and cook for 10 minutes.

Transfer the soup, working in batches if necessary, to a blender and puree until smooth. Return the soup to the saucepan. Add the remaining 3 tablespoons of yeast flakes and stir well. Season the soup with salt and pepper, then ladle into serving bowls and top with the croutons.

Nutrition: 360 calories; 90 calories from fat (26 percent of total calories); 11 grams fat (2 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 53 grams carbohydrate; 16 grams protein; 9 grams fiber; 700 milligrams sodium.

Eggnog, with a Twist


8 jumbo eggs
1 1/2 cups powdered sugar
1/2 teaspoon cream of tartar
Hot water


3/4 ounce Appleton Estate V/X Jamaican rum
3/4 ounce Hennessy VS cognac

Batter: Separate egg whites and yolks. In a large mixer, beat yolks until creamy, then transfer them to another bowl. Clean the mixer and add the egg whites and cream of tartar, and then beat until stiff. Add powdered sugar and fold in creamed yolks. Mix until batter is light and fluffy.

Drink: In a preheated mug, add two heaping ladles of batter (roughly 6 ounces). Add rum and cognac. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon.


12 whole cloves
6 whole allspice
1/2 inch fresh ginger root, peeled and sliced
3 cinnamon sticks
12 whole white peppercorns
1 gallon fresh apple cider
6 ounces cranberry juice
3/4 cup light brown sugar, packed
10-12 ounces bourbon

To make the wassail: Wrap the cloves, allspice, ginger, cinnamon sticks and peppercorns in cheesecloth and tie with kitchen string. In a large pot, heat the cider, cranberry juice, brown sugar and spice bag. Bring to a boil, then reduce heat and simmer 30 minutes.

To make the drink: Add the bourbon to a mug and fill with hot wassail. Garnish with a dusting of the nutmeg and the cinnamon stick.

The Colors of the Season

Serves 1.

1 1/2 ounces raspberry vodka
1/2 ounce triple sec
1/4 ounce Roses lime juice
3 ounces cranberry juice
Washed holly sprig with berries (optional)

Pour the raspberry vodka, triple sec, Roses lime juice and cranberry juice into a shaker tin of ice. Shake, and then strain into a martini glass. Garnish with a clean holly sprig with berries for a festive touch. (Don't eat the berries, which are toxic. Use a plastic replica if you wish.)

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