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Roast Turkey (Thanksgiving) October 23, 2010

Posted by andrewescott in Recipes.
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The Thanksgiving Turkey recipe here was a combination of advice from here and also Kate’s mum’s turkey recipe.

Serves ~12.

Ingredients

  • 5kg fresh turkey (smallest one our butcher could source at this time of year)
  • 4 rashers of bacon
  • 150g butter

Method

  1. Heat oven to 160 degrees Celcius.
  2. Place turkey in baking tray, breast up. Wrap the breast sections with bacon and cover the whole top of the bird in foil. Pop into the oven.
  3. After about 2 hours, melt the butter. Remove the foil, pour the melted butter over the turkey, and replace the foil.
  4. Cook for 3 1/2 hours – 4 hours all up. We had a little pop-out temperature indicator that told us when it was done. Didn’t notice it straight away, as it was under the foil. 🙂
  5. Let turkey rest for 20 minutes before carving.

Mandarin Salad (Thanksgiving) October 23, 2010

Posted by andrewescott in Recipes.
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From what I can tell, the traditional American Thanksgiving may have a number of side dishes that would, in Australia, be considered dessert dishes. This is one of them, and is based on this recipe, but also appears to go under the names of Dream Salad or Ambrosia.

The first time I had this dish was when I was very young and someone brought it to an event at our house. I remember it slightly differently – instead of mini marshmallows, it had halved “normal” marshmallows, and it also had choc bits in it. Having made this recipe myself now, I’d probably drop the mandarins (unless you can find some really sweet ones), add choc bits, and definitely serve it as a dessert dish.

Ingredients

  • 500g mandarin segments (from approx. 4 medium mandarins)
  • 440g tin crushed pineapple
  • 300mL sour cream
  • 1 cup (250mL) shredded coconut (approx 50g)
  • 100g mini marshmallows
  • 1/2 teaspoon vanilla extract
  • 50g glace cherries

Method

  1. De-pip the mandarin segments, and drain the tin of crushed pineapple.
  2. Mix the sour cream, coconut, marshmallows and vanilla together well, then gently fold in the fruit.
  3. Cover with cling film and rest in the fridge for at least a couple of hours.
  4. Scoop into a bowl for presentation and arrange cherries on top.

Maple Pumpkin Pie (Thanksgiving) October 23, 2010

Posted by andrewescott in Recipes.
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This dessert is from the Thanksgiving meal.

Make the crust following this Pâte Brisée pastry recipe.

Make the filling following this maple pumpkin pie recipe. The lattice wasn’t made, but a fancy maple-leaf-shaped piece of pastry decorated the top.

It was served with vanilla icecream, sprinkled with brown sugar mixed with crushed pecans.

Caramel Apples (Thanksgiving) October 23, 2010

Posted by andrewescott in Recipes.
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This dessert is from the Thanksgiving meal.

Ingredients

  • 3 apples (quartered and cored)
  • 2 packets Pascall Colombines caramels
  • crushed pecans

Method

  1. Insert stick in apples
  2. Melt Columbines in a saucepan on low heat until soft and gooey.
  3. Dip skin side of apple quarter into the warm caramel
  4. Dip caramel covered apple quarter in crushed pecans.
  5. Place caramel apples in refrigerator to cool.

 

Dijon Stuffing (Thanksgiving) October 22, 2010

Posted by andrewescott in Recipes.
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This recipe is heavily based on one from Allrecipes.com, and the comments there referred to Thanksgiving, so it counted as authentic.

Makes about 1.5 L of stuffing (enough for 10 people).

Ingredients

  • 100g butter
  • 1/4 cup Dijon (French) mustard
  • 1 large onion
  • 2 sticks celery (enough to make ~1 cup when chopped)
  • 110g sliced water chestnuts (e.g. from a can)
  • 1/2 cup crumbed walnuts
  • 1/2 teaspoon dried thyme
  • salt and pepper
  • 3 cups dried bread crumbs (~300g)
  • 200mL of chicken stock

Method

  1. Finely chop the onion and celery.
  2. Melt the butter and mustard together in a large saucepan, and when combined, add the onion and celery.
  3. Cook until onion is softened, then stir in water chestnuts, walnuts, thyme, and pepper & salt to taste.
  4. Mix in the breadcrumbs until thoroughly combined.
  5. You can pause at this point if you wish, and place the mix in an airtight container in the fridge overnight. This enables you to make this part in advance. The last stage can be combined with removing a turkey from the oven to rest.
  6. Heat oven to 180 degrees Celsius.
  7. Add chicken stock to the mixture and stir through. It will begin clumping together.
  8. Spread on a baking tray and cook in oven for 20 – 30 mins, until crust begins to dry.
  9. Remove from oven and serve.

 

Thanksgiving October 22, 2010

Posted by andrewescott in Dinners.
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On Monday 11th October, Andrew and Kate hosted the dinner with the theme Thanksgiving. Co-incidentally, it was actually Thanksgiving in Canada on that date. All dishes needed to be appropriate to a North American (or, ideally, Canadian) Thanksgiving dinner.

Mains

The thanksgiving spread consisted of a roast turkey (of course) cooked by Kate, stuffing by Andrew, a mandarin salad by Andrew, yam and marshmallow casserole by Pam, mashed potatoes by Pam, and succotash by Pam. There was also the obligatory cranberry sauce and gravy to accompany things.

Dessert

Franca started dessert with caramel apples

… and then finished up with a glorious pumpkin pie and mugs of mulled apple cider.