Monday, November 24th ~ Friday, November 28th
Cranberry Mulled Wine
In a 5-6 quart slow cooker, combine 2 (750ml) bottles of dry red wine, 1 c. fresh or frozen cranberries (not thawed), 1 orange (cut into 8 slices), 1/2 c. sugar, 12 whole cloves and 4 cinnamon sticks. Cook, covered, until wine is spiced, 2 1/2-3 hours on HIGH or 4-4 1/2 hours on LOW. Strain the wine and serve warm, garnished with orange slices and cinnamon sticks.
6 Oreo Cookies
1 oz. semi-sweet baking chocolate, melted
30 pieces candy corn
6 chocolate malted milk balls
6 cinnamon red hot candies
Separate each cookie, leaving all cr�me filling on one half of each. Set filling topped halves aside. Use small amount of melted chocolate to attach 5 candy corn pieces, pointed sides down to each plain cookie half of the turkey tail. Refrigerate 5 minutes or until chocolate is firm. Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey body. Use additional melted chocolate to attach cinnamon candies to bodies for the heads. Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.
Creamy Turkey Soup
8 oz. red-skinned potatoes, cut into 1 inch pieces
8 oz. Cremini mushrooms, sliced
1 c. coarsely chopped onion (1 large)
1 c. sliced celery (2 stalks)
2 turkey breast tenderloins (about 1 1/2 lb. total)
3 (14 1/2 oz.) can reduced sodium chicken broth
1 1/2 tsp. dried thyme, crushed
1/2 tsp. ground black pepper
1 (12 oz.) can (1 1/2 c.) evaporated fat free milk
3 tbsp. cornstarch
1/2 c. sliced green onions
2 Tsp. lemon juice
Toasted sliced almonds or chopped pecans and/or dried cranberries (opt.)
In a 6 quart slow cooker combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper. Cover and cook on LOW for 9-10 hours or HIGH for 4 1/2-5 hours. Transfer turkey to cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In small bowl, stir together evaporated milk and cornstarch; stir into mixture in cooker. If using LOW setting, turn cooker to HIGH heat setting. Cover and cook for 45-60 minutes more or until bubbly on edges. Stir in green onions and lemon juice. If desired, serve topped with nuts and/or cranberries.
STRESS FREEHOLIDAY PLANNING:
1. Write out a menu
2. Never,ever test a new recipe on guests
3. Make a game plan
4. Take every recipe and write an aisle-by-aisle shopping list. Purchase most items a week before; save the perishables for a day or two before the holiday
5. Do as much food prep as you can in advance.
The“Nutcracker Ballet” is a holiday favorite. The weight of Mother Ginger’s nine-foot-wide skirt in the New York City Ballet production takes three people and a pulley to lower the 40 POUND metal frame over the performer’s head; the frame is then cloaked in a 20 POUND poly-satin skirt.
TIP OF THE WEEK
Turkey Gravy Tips:
Too thick: add a splash of water, broth, brandy or bourbon
Too thin: mix equal parts flour and soft butter; whisk into boiling gravy
Too lumpy: strain gravy through a fine-mesh sieve
How big should your turkey be?
Count on 1-1 1/2 lb. of turkey for each guest, depending on whether you want plenty of leftovers or just a few. (If you have lots of guests to feed, you might choose two medium sized turkeys rather than one giant; the cooking time will be shorter)