Category Archives: THANKSGIVING DINNER RECIPES

MARINATED GOAT CHEESE

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Whenever I want to make certain that I have prepared an appetizer that almost everyone will adore, it’s off to the mighty goat cheese isle at my grocery store that I go. (Actually, that’s not the whole truth!) Oh, my local grocery store does carry goat cheese logs (now), but they are lovingly enclosed in the tiniest packages you have ever seen; barely visible to the naked eye. So in fact, when I want to serve this appetizer, I have to go off island, drive for many miles to my “local” Costco or Trader Joe’s, to find enough goat cheese (at a reasonable price) to make preparing this dish worthwhile. Because I am here to tell you, no matter how much of this marinated yumminess (my word, don’t bother looking it up) you serve, it will be gone. But, if by some miracle of miracles there is a wee bit left at the end of the evening, you or your spouse (I use the term generically to represent any one else with whom you live) will be happy campers having this available on command in your refrigerator. Nothing makes Mr. C. as happy as a little snack here and there throughout the day. And this cheese spread on a cracker is one of his favorites. I just know there are hobbit genes somewhere in his DNA!

  • 4 T. extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 T. chopped fresh parsley
  • 1 T. chopped fresh basil or oregano
  • 1 T. chopped fresh chives (opt.)
  • 1/8 tsp. red pepper flakes
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 (6 oz.) log goat cheese, sliced into 1/3-inch thick slices (dental floss works great!)
  • lightly toasted baguette slices

In a flat covered container, whisk together the olive oil, garlic, parsley, basil or oregano, chives, red pepper flakes, salt, and pepper. Add cheese slices to oil. Gently turn cheese a couple of times to coat. Cover and refrigerate for 1 to 2 days. Serve at room temperature with crackers or baguette slices.

 

CREAMY CURRY DIP

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Almost everyone loves this dip. It not only possesses inner warmth and character, it is beautiful on the outside. (If only people would refer to me the same way!) So when you want to serve a veggie plate that looks like a million dollars, spoon this dip into a “bowl” made from the bottom half of a red pepper. Place the “bowl” in the middle of a good sized plate surrounded by your favorite crudités (fancy French word for raw veggies) and sprinkle everybody with chopped fresh parsley or a sprinkle of paprika.

  • 4 oz. cream cheese, room temperature
  • ½ c. low fat sour cream
  • ¼ c. low fat mayonnaise
  • 2 tsp. fresh lemon juice
  • 1 tsp. curry powder
  • ½ tsp. ground cumin
  • ¼ tsp. turmeric
  • ½ tsp. kosher salt
  • 2 tsp. chopped onion

Combine all ingredients in a food processor; whirl until onion all but disappears. Refrigerate at least a day before serving with your favorite veggies.

PEA SALAD

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I usually try to be lighthearted when I post a recipe, but reading or preparing this recipe always brings back memories. In the days before life became so complicated and our local health department became so rigid, I used to join a group of women (including my dear friend Linda) with whom I worked who prepared special holiday meals for the homeless women’s shelter at our local YWCA. We would all prepare homemade food and serve it to the ladies. The main thing these women liked was the variety of food offered. (They so rarely were given choices outside of what we brought in for these holiday luncheons.) After a few meals, I learned that there were two dishes the ladies really liked. One was this pea salad, the other was deviled eggs. For whatever reason these two foods must have reminded them of better days. So you can bet your bottom dollar, we tried our best to give them what they wanted. This recipe never ceases to remind me how blessed and fortunate I am.

  • ½ c. light mayonnaise
  • 1 T. Dijon mustard
  • freshly ground black pepper
  • 1/8 tsp. dill weed
  • ½ tsp. seasoned salt
  • ½ c. finely chopped celery
  • 1 lg. shallot, finely minced
  • ½ c. thinly sliced green onion
  • 1 lb. frozen petite peas, uncooked
  • ½ c. chopped bacon, fried crisp, opt.
  • ½ c. grated sharp cheddar cheese, opt.
  • 1 c. salad shrimp, opt.

Whisk the mayonnaise, mustard, pepper, dill weed, and seasoned salt together in a salad bowl. Add the celery, shallot, and green onions. Pour the package of frozen peas into a colander*. Run enough water over the peas to melt the ice crystals that may have formed around the peas. Let sit a couple of minutes to drain. Gently fold peas in with other salad ingredients. Refrigerate for at least 30 minutes before serving. For variety, add bacon, cheese, or shrimp to the basic recipe.

*or if you are taking this salad to a potluck, for example, and won’t be eating it for several hours, just add the peas straight out of the freezer and they will thaw as you travel. Lovely way to make sure the salad is as fresh and crisp as possible.

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CRAB BISQUE – also reverently referred to as Heaven in a Bowl!

I absolutely love serving a first course soup at dinner parties. I have a large selection of flat bottomed coffee cups (short, squat, straight sided, with the bottom and top sharing the same circumference) that I picked up at our local Goodwill. After the appetizers and beverages have been served, and my guests have had sufficient time to tell me how wonderful the appetizers tasted (always allow time between courses for unsolicited compliments), I hand out small cups of a rich soup like this bisque before the main course is served. The servings are small because my first course soups tend to be very rich, and a tiny amount goes a long way. In fact, I try to serve fairly small portions of every dish that I serve. I have always felt that a person’s taste buds (like mine for example – that can legitimately be classified as overworked) get tired after a few bites of any flavor, regardless of how fabulous. So rather than too much quantity of any one food, I prefer to offer a greater assortment of small dishes, with lots of different and interesting flavors and flavor combinations represented. And yes, I know that it takes more time and effort to prepare the food for a dinner party using my criteria, but happy taste buds dancing around your dining room is worth the effort.

  • 2 T. butter (don’t even think about using margarine)
  • 1 large shallot, thinly sliced
  • ¼ c. loosely packed basil chiffonade* (rolled into the shape of a cigarette and very thinly sliced)
  • 2 ½ T. flour
  • 2 c. vegetable stock
  • 8-oz. can tomato sauce
  • 1 c. heavy cream
  • 1/8 tsp. white pepper
  • 1/3 lb. fresh or canned crab (do not use that fake crab stuff in MY Crab Bisque recipe – or else!)

Melt butter in a medium saucepan over medium heat. Add shallots and sauté for 2 or 3 minutes, or until soft. Add basil and continue sautéing for 1 minute more. Whisk in flour and cook until mixture is bubbly, 1 to 2 minutes. Gradually add veggie stock and tomato sauce. Bring to a boil. Add heavy cream and bring back to just under a boil. Reduce heat to simmer, add white pepper and crab, reserving a tiny amount to add as a garnish, and continue cooking 3 or 4 minutes. Serve immediately garnished with reserved crab.

*rolled into the shape of a cigarette and very thinly sliced

 

ROSEMARY ROASTED CASHEWS

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I first made these cashews several years ago for a vocal jazz in-home concert. They were an immediate hit. (The recipe is a slight modification of an Ina Garten classic.) Happily, the monthly home concerts have flourished and many of our guest artists have made return visits to perform as part of our ongoing series. I’m sure it’s because of these fabulous nuts! Just sayin…….

  • 4 c. salted whole cashew nuts
  • 1 T. melted butter
  • 2 tsp. kosher salt
  • ¼ tsp. cayenne pepper
  • 2 T. coarsely chopped fresh rosemary (I know this seems like a lot, but trust me on this one!)
  • 2 tsp. brown sugar

Place the nuts on an ungreased baking pan and warm in a pre-heated 375 degree oven for 6-10 minutes. (Don’t let nuts get brown, so watch carefully.) Meanwhile, combine the melted butter, salt, cayenne, rosemary, and brown sugar in a bowl large enough to also hold the nuts when they come out of the oven. Toss the warm nuts with the rosemary mixture until they are well coated. Serve warm or cool thoroughly and store in an airtight container.