Just in time for the holidays!The Online Book Club is reading the thinnest, funniest, and most delicious book this month, Dave Cooks the Turkey by Stuart McLean. Why not join in the fun! We would love to exchange Holiday recipes and the perfect place to do this is on our new Online Book Lover’s Blog.
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TURKEY MUSHROOM LOAVES
1 tablespoon extra-virgin olive oil
2/3 cup finely diced celery
1/3 cup finely diced onion
12 ounces cremini mushrooms, finely chopped
1 large egg, at room temperature, lightly beaten
1 1/2 pounds 93%-lean ground turkey
1/3 ounce dried porcini mushrooms (1/2 cup), ground to a powder in a spice grinder or a mini food processor
1/3 cup dry whole-wheat breadcrumbs (see Tip)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Preheat oven to 375°F. Coat a large rimmed baking sheet or roasting pan with cooking spray.
2. Heat oil in a large skillet over medium heat. Add celery and onion. Cook, stirring often, until softened, 2 to 3 minutes. Add cremini mushrooms. Cook, stirring occasionally, until they give off their moisture and it mostly evaporates, about 5 minutes. Pour into a large bowl; cool for 10 minutes.
3. Stir in egg, turkey, ground porcini, breadcrumbs, tomato paste, Worcestershire sauce, thyme, salt and pepper until well combined, taking care not to overmix. Use a scant 3/4 cup to form an oval loaf about 4 inches long and 21/2 inches wide. Transfer to the prepared pan. Make 5 more loaves with the remaining mixture.
4. Bake the loaves until lightly browned and an instant-read thermometer inserted into the center of one registers 165°F, 35 to 40 minutes. Slice and serve.
(Eatingwell.com December 2006)
CRANBERRY-GLAZED CHICKEN
1/2 cup plus 1 tablespoon flour (divided)
1 1/4 teaspoon salt (divided)
Dash pepper
3 pounds chicken (skinless boneless works great - may use up to 3 1/2 pounds)
2 to 3 tablespoons butter
2 to 3 tablespoons cooking oil
3/4 cup water
1 cup brown sugar, firmly packed
1 tablespoon wine vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 1/2 cups fresh or frozen cranberries
Preheat oven to 350° F.
Combine 1/2 cup flour, 1 teaspoon salt and dash of pepper. Roll chicken pieces in flour mixture, then brown in oil and butter in large skillet. When brown, remove from pan and place in baking dish.
In skillet with drippings, mix until smooth the water, brown sugar, vinegar, remaining 1 tablespoon flour, cinnamon, cloves, allspice and remaining 1/4 teaspoon salt. Add cranberries and cook slowly, stirring constantly, until cranberry skins pop and mixture thickens, about 10 minutes. Pour sauce over chicken pieces and bake for about 1 hour, until chicken is tender.
Makes 4 to 6 large servings.
(www.razzledazzlerecipes.com)
CASADILLA SOUP
Serves: 5
4 cups tomato juice
1 cup nonfat yogurt, or other unflavored
2 tablespoons honey
Garlic powder, salt, pepper
Sliced mushrooms
Diced cucumber
Diced bell peppers; different colors
Diced scallions or chives; if you like them
Mix juice, yogurt, honey and seasonings. Chill.
Before serving, put a selection of the veggies in each bowl, then pour in the soup.
Source: Adapted from Moosewood Cookbook
(United Jewish Communities www.ujc.org)
SUGAR COOKIES
5 to 5 1/2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp salt
1 1/3 unsalted butter (room temperature)
2 1/2 cups granulated sugar
4 eggs
4 tsp vanilla
1. In a large bowl, using a fork, stir 5 cups flour with baking powder and salt. In another large bowl, using an electric mixer, beat butter with sugar on medium-high until well mixed, at least 5 min. Beat in eggs, one at a time, scraping down side of bowl as necessary. Then beat in vanilla just until well mixed. Using a spoon, gradually stir in flour mixture just until mixed. Overmixing will toughen cookies. Then, if dough is too sticky to form into a ball, stir in remaining 1/2 flour, 2 tsp at a time, until dough is soft but not sticky. You may not need all of flour. Dvide dough into 4 equal pieces. Form each into a ball, then flatten each slightly into a disc. Wrap each disc in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days. Or freeze up to 1 month.
2. When ready to bake, preheat oven to 375 F. Lightly spray or oil 2 baking sheets or line with parchment paper. On a lightly floured surface, roll out dough no thicker than 1/4 in. Cut out shapes. Place on baking sheets about 2 in. apart. bake in centre of preheated oven, rotating sheets halfway through, until cookie edges are lightly golden, 3 to 10 min. depending on thickness. Remove from oven. Let cool on wire racks. Store in an airtight container in a cool place or in the refigerator up to 2 weeks.
VARIATIONS
Sugar Cookie Star and Jam Cut-outs
Cut out large stars or rounds and place on an oiled baking sheet. Cut out a small star or round from centre of half of cookies. Remove cut-out pieces. Save for re-rolling. If you want a sparkly sugar coating lightly brush with water, then generouly sprinkle with granulated or coarse sugar. Or leave cookies plain to decorate later. Bake cookies as above. Cut-out cookies will need slightly less baking time. Let cookies cool.
On the day you serve cookies, lightly spread whole cookies with apricot or seedless raspberry jam or a thin icing. Cover with cut-out cookie tops. To dress up plain cookie tops, lightly dust with icing sugar or drizzle with icing just before placing on jam-covered bottoms.
CHOCOLATE DRIZZLE
Drizzle baked cookies with melted white and/or dark chocolate.
DOUBLE SUGAR COOKIES
Before baking cookies, brush with water, then sprinkle with granulated or coarse sugar.
COLOURFUL SUGAR
Place dough cut-outs on baking sheets. Brush with water.
Sprinkle with coloured sugar or decorate with silver balls. Bake.
LEMON DRIZZLE
On the day of serving, stir 1 cup icing sugar with 3 tbsp freshly squeezed lemon juice. Mixture should be thick enough to coat a spoon yet thin enough to drizzle. Thin with a few more drops lemon juice, if needed. Place baked cookies on a rack over waxed paper. Dip tines of a fork in lemon drizzle. Move fork back and forth over cookiees to created a zigzag pattern.
Source: Chatelaine, December 2003
BACON CRAB MUSHROOM CAP APPETIZERS
Prep: 20 min
Ready In: 30 min
Serves: 18
1 can (120 g) crabmeat, drained, flaked
1/2 cup Old Cheddar Shredded Cheese (KRAFT or other brand)
1/2 cup Real Mayonnaise (KRAFT MAYO or other brand)
6 slices bacon, cooked, drained and crumbled
1 Tbsp. parsley flakes
36 medium mushroom caps, cleaned
PREHEAT oven to 350°F. Mix all ingredients except mushroom caps.
FILL mushroom caps with crabmeat mixture. Place on baking sheet.
BAKE 8 to 10 min. or until cheese is melted.
(Source: www.kraftcanada.com)
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