Dished-Up December!!

In honor of one of my most favorite things to do....COOK...I decided that I would blog several dishes during the month of December. Some will be my favorites that I serve throughout the year and Holidays. Others will be family recipes or recipes that intrigue me from other sources. If it is a recipe from anyone other than myself, I will certainly give credit where credit is due. So, since I am already four days behind, let's get this party started!!

Browned Butter and Sage Pumpkin Gnocchi

Prepackaged Pumpkin Gnocchi
2TBS Unsalted Butter
2 Sprigs Fresh Thyme
Pinch of Rubbed Sage
(would have used a fresh sage instead if I had it)

Cook and strain gnocchi according to directions. Using a stainless steel pan (so you can monitor the changing color of the butter), throw in the butter. Add the thyme sprigs and sage. Once melted, the milk fats will foam. They will eventually sink to the bottom and make brown bits which are yummy. If you do not want the brown bits, remove the foamy milk fats from the butter with a spoon. Cook on medium heat until the butter is almost brown and has a nutty aroma. Turn off burner as the butter will continue to cook and brown. Remove sprigs of thyme. Toss in cooked gnocchi and stir until covered in carmelization. Remove with slotted spoon. Plate immediately.
*Where do I find unique food items, like the Pumpkin Gnocchi above??....BIG LOTS! Surprisingly, they carry a lot of european specialty items. I have found items that I was buying while living in Germany, like Spekaloos paste (a dutch paste made from graham cracker-tyyype cookies). The prices are always cheap, too!! I think I paid $1.29 for the package of gnocchi.



CHAMPAGNE TURKEY
(A recipe shared with me from my sister. I do not know where she found this recipe. We have served this for many, many years and it always goes over well with guests.)

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
Directions

Preheat oven to 350 degrees F (175 degrees C).
...

Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
*I use enough apples to fill the cavity. Since I buy turkeys larger than 12lbs., it takes about 4 apples.
**I do not always use champagne. I have used Prosecco, Asti Spumanti and a dry Reisling. All work well. I use the whole bottle minus one glass. Hey! The cook has to taste test, right??

 

 

 SQUASH CASSEROLE

3 cps. Pepperidge Farm Corn Bread Stuffing

4 tbs. margarine, melted

1 can Cream of Chicken soup
½ cp. sour cream
2 small zucchini, shredded
2 small yellow squash, shredded
¼ cp. carrot, shredded
½ cp. cheddar cheese, shredded

• Mix stuffing and margarine. Reserve ½ cup of stuffing mixture for topping. Spoon remaining stuffing mixture into 2-qt. SHALLOW baking dish.
• Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture. Sprinkle reserved stuffing mixture over top.
• Bake at 350°F for 40 min. or until hot and squash is cooked through. Serves 8.

TIP: Do not try to cook this casserole in a deeper dish without adjusting the cooking time. The deeper the dish, the longer the cooking time. The squash will be nice and tender with a great flavor. If there is any crispness left in the squash, it is not done. Yes, I speak from experience. I made this ONCE without following the 2qt. baking dish direction and served it without checking. Needless to say, RAW Squash Casserole does not go over well on Thanksgiving and will be the source of many laughs in the family!

 

 

Two Minute Fudge

1 box Powdered Sugar
1/2c. Cocoa
1/4tsp. Salt
1/4c. Milk
1TBS. Vanilla
1/2c. Butter
1c. Finely Chopped Pecans (opt)

Stir together first five ingredients. Slice butter on top. Microwave for exactly two minutes. Beat until smooth. Blend in pecans and pour into an 8"x8" pan lined with wax paper (or buttered pan). Chill. Cut into squares.

 

 

I hope you enjoy these recipes. If you have any questions or comments, be sure to post them below!

 

With Love, from my

kitchen to yours....