Multiple sausage requests, missing cranberries restored
Here we are dear readers, in the middle of a season of feasting. But first, the recipes we don’t have at the ready must be found.
Lana wrote, “Years ago, when Guenther Krupp was Read House executive chef, he served the best breakfast sausage I had ever eaten. Does anyone know what brand it was?”
We would also appreciate any and all sausage guidance, including this repeat request from G.E. “We loved the Sister Schubert sausage wrap rolls that had little sausages encased in a yeast roll. They have been discontinued and the sausage pinwheels don’t compare. Does anyone have that recipe?” We learned from G.E. that he would also welcome a similar recipe for what are sometimes called “pigs in a blanket.”
FESTIVE FAVORITES
This is not the first time the Hendrix family has shared special recipes from their family collection, which began as a tribute to the matriarch. Now members of the next generation are adding their own expertise. Three of their favorites follow.
Chocolate Bourbon Pecan Pie
1 cup white sugar
1 cup light corn syrup ½ cup butter
4 eggs, beaten
¼ cup bourbon 1 teaspoon vanilla extract ¼ teaspoon salt
6 ounces semisweet
chocolate chips
1 cup chopped pecans 1 (9-inch) pie shell Heat oven to 325 degrees.
In a small saucepan combine sugar, corn syrup and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.
In a large bowl, combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes or until set and golden. May be served warm or chilled.
Gratin Dauphinoise
1 clove garlic, halved 1 tablespoon butter,
softened
2½ pounds baking potatoes, peeled and very thinly sliced
3 cups milk or half-andhalf or a combination, starting with 2 cups half-and-half and
1 cup milk (see note) 1 teaspoon salt ¼ teaspoon ground black
pepper
Pinch of freshly grated or
ground nutmeg
1 cup grated Gruyere cheese
Note: For amount of milk or half-and-half, use whatever proportion suits you depending on the richness you desire in the final product.
Heat the oven to 350 degrees. Rub a 12-inch gratin dish or shallow 3-quart baking dish with the garlic. Let dry, then coat with the butter. Combine potatoes, milk and/or half-and-half, salt, pepper and nutmeg in a large saucepan or Dutch oven. Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes. Pour the mixture into the prepared dish. Press down on the top layer to submerge the potatoes. Sprinkle with the cheese. Bake until the top is golden and the potatoes are very tender, 45 minutes to 1 hour. Makes 6 to 8 servings.
Sweet Potato Salad
6 pounds sweet potatoes
(6 large)
4 stalks celery, chopped 1 cup walnuts, chopped 1 cup raisins
1 large can crushed
pineapple, squeezed 1½ cups sour cream
2/3 cup mayonnaise 2 tablespoons orange peel 1 tablespoon chopped crystallized ginger
Dice sweet potatoes, and boil until just barely soft. Drain completely and cool before combining with the rest of the ingredients.
TURDUCKEN SOURCE
Last week a reader mentioned a Christmas challenge of years past: making a turducken. Jim Sparks this week added a practical option. “This could be one answer for readers interested in serving turducken. Just buy one from creolefood.com and save the trouble.”
The website reads, “Looking for a showstopping main course for your holiday feast? Look no further than our turducken. This delicious roast is a combination of a turkey, duck and chicken, all rolled into one and stuffed with your choice of stuffing. Slowroasted to perfection, our turducken is guaranteed to be the star of your holiday meal. Whether you’re hosting a large gathering or just looking for a unique twist on a traditional holiday dish, our turducken is sure to impress.”
QUINOA SKILLET
Daisy LaNieve sent a recipe that is a staple in her kitchen, describing it as “super easy” even though the ingredient list is pretty substantial. She chooses ground turkey instead of beef these days. And as I read it, I would issue a challenge to the vegetarians among us: Wouldn’t this work well without the beef? If you know, let us know.
Beef or Chicken Quinoa Enchilada Skillet
1/2 cup quinoa 1 tablespoon olive oil 1 pound ground beef or
turkey
1 small onion, about
1/3 cup, finely chopped 2 garlic cloves, minced 1 (10-ounce) can mild enchilada sauce (I use Old El Paso) 1 (14-ounce) can petite diced tomatoes, undrained
1 cup black beans, rinsed
and drained 1 (8.75-ounce) can yellow
whole kernel corn 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon paprika 1 teaspoon salt
1/2 teaspoon ground black
pepper
1 cup shredded Cheddar
jack cheese
1 to 2 tablespoons fresh cilantro, finely chopped, for garnish if desired Chopped tomatoes for garnish, if desired
Fill a small pot with 1 cup water, and cook quinoa according to package directions. Set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add ground meat and onions, and cook for 8 to 10 minutes, crumbling beef until no longer pink. Drain fat, and return to burner.
Add quinoa, garlic, enchilada sauce, tomatoes, black beans, corn, cumin, chili powder, paprika, salt and pepper until well combined. Cook over medium-low heat until heated through, about 15 minutes.
Sprinkle with cheese. Cover and cook until cheese melts, 2-3 minutes.
Sprinkle with chopped cilantro and chopped tomatoes and serve.
Makes 6 servings.
CRANBERRY CORRECTION
Several of you noted the missing cranberries in last week’s cranberry sauce. Here is Suzann Helber’s recipe for a tasty topping for party meatballs.
Cranberry Sauce for Party Meatballs
1 large can jellied
cranberries 1 (12-ounce) bottle chili
sauce
2 tablespoons brown
sugar
1 tablespoon lemon juice
Heat ingredients in a saucepan. When warm, pour over meatballs.
From these foods both festive and ferial, shall we now go forth to shop, to cook and to celebrate around a table large or small?
Yes, let’s. And let’s meet again on the 27th.