Join This Group
RECIPE PALETTE FUN
Created Apr 24, 2011
2,962
Colors
1,081
Palettes
398
Patterns
25
Conversations
21
Lovers
I love food! Who doesn't? We each have our favorite foods & favorite recipes. Let's share!!
Goal:
1. Make a palette based on food items; breakfast, lunch, dinner, snacks, beverages, desserts, etc
2. Include a recipe
3. Include a TAG (RPF) on your palette, color, pattern to link your creation to this group & remember to click the Recipe Palette Fun box before saving!
4. You're welcome to add your creation to the Discussion threads
RPF Thanksgiving Challenge
Showing 1 - 20 of 23 Comments
Pumpkin-Grape Relish
Ingredients
5 pounds pumpkin or butternut squash, seeded, peeled and cut into 1/2-inch cubes (8 cups)
1 cup sugar
1 cup brown sugar
2 cups water
1 1/2 cups dry vermouth
1/4 teaspoon salt
3 tablespoons dry mustard
1 pound red grapes, halved lengthwise
1 cup finely diced celery
How to Make
Stir together pumpkin or squash with sugar, brown sugar, and salt in a large bowl and let sit at room temperature for 1 hour. Cover bowl with plastic wrap, then refrigerate for 8 hours.
Cook pumpkin mixture, water, and vermouth in a large (6 qt) heavy pot over moderately low heat until pumpkin is tender, about 10 minutes.
Transfer pumpkin to a large bowl with a slotted spoon, then reduce syrup to 1 1/2 cups. Put dry mustard into a bowl, then slowly whisk syrup into mustard, whisking until smooth.
Add mustard syrup, grapes, and celery to pumpkin and stir to combine. Let cool to room temperature then cover and refrigerate at least 8 hours, for flavors to develop.
(Makes 8 Cups)
Recipe here:
http://www.kitchendaily.com/recipe/pumpkin-grape-relish-149911/
Great idea for a group, Tammy!
Creamy Sweet Potato Soup Recipe
Ingredients
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 Tbsp maple syrup
The leafy tops of the celery stalks, chopped
Method
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.
This is on my stove right now! Trader Joe's opened last week and they have sweet potatoes and butternut squash all cubed up. . .no excuse NOT to make some soup.
Creamy Sweet Potato Soup Recipe
Ingredients
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 Tbsp maple syrup
The leafy tops of the celery stalks, chopped
Method
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.
This is on my stove right now! Trader Joe's opened last week and they have sweet potatoes and butternut squash all cubed up. . .no excuse NOT to make some soup.
There was four of us circling the kitchen like hungry hyenas while Mom readied the Thanksgiving banquet. As annoyed as she most likely was, she always tried to include us in the preparation of things like beating the cake batter or peeling potatoes and carrots. My favorite was when things were finally in the oven or frig she would get out the following ingredients for us to make turkey place holders. I could not find any pictures to go along but trust me when I say that these turn out pretty cute and always guaranteed us oohs and ahhs from the ‘rellies’. We made them every year and when I was grown I had my girls make them as well.
Red Delicious apples
Green olives with the red pimentos
Golden and regular raisins
Whole cloves
Small Black gum drops
Tooth picks
Card stock paper cut to measure approximately 1” x 2 ½” write guests names on these
•Turn the apple sideways, puckered end in back
•Using 5 tooth picks, alternate one brown then one golden raisin on it continuing to the end. Leave enough room stick the tooth picks across the top toward the back evenly apart
( these will become the fanned feathers)
•Take an olive and slightly pull out the pimento (the waddle). Place 2 clove on each side (the eyes). This goes on a tooth pick as well.
•Put the tail feathers on and then the head.
•With 2 more toothpicks poke through each side of name card and place on ‘turkey like arms holding the name.
•Lastly, and this is where it sometimes gets tricky, use 3 more tooth picks with the black gumdrops on the ends. Stick into the bottom of the apple in a triangular configuration for ‘legs’ . Gumdrops will be touching the table. You will know you were successful when this thing stands up on the 3 tooth!
Thank you dear ladies for posting these yummy recipes!!
I can't wait to try them both!! ♥ OoOoO
I can't wait to try them both!! ♥ OoOoO
Stewed Turkey w/ Herbs & Onions
(This is a recipe from 1623 - Serves Six)
* A whole turkey was used then - here they use pieces
Ingredients:
4 pounds turkey parts (thighs and legs work well for this recipe)
1 teaspoon salt
2 large onions, sliced into 1/4-inch rings
Bundle of fresh herbs, tied (any combination of the following are appropriate: sage, thyme, parsley, marjoram, or savory), or 2 tablespoons dried
1/3 cup red wine vinegar or cider vinegar
2 tablespoons (1/4 stick) salted butter
2 tablespoons sugar
1 teaspoon black peppercorns
1/4 teaspoon ground cloves
6 to 8 (1-inch-thick) slices of hearty bread, cut in half and toasted or fried until browned
Preparation:
Rinse the turkey pieces and place them in a pot large enough to accommodate them. Cover with cold water and add the salt. Cover the pot and bring the contents to a boil over medium-high heat. Reduce the temperature to keep the broth at a low simmer for 1 hour. Periodically, skim any froth that rises to the surface.
After an hour, remove the turkey pieces and set aside to cool. Raise the heat until the broth comes to a boil. Continue boiling, uncovered, until the liquid is reduced by half. (This will take about an hour.)
When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves. Simmer for about 20 minutes, until the onions are soft. While the broth is simmering, cut the cooled turkey into serving pieces.
Before serving, taste the broth and adjust the seasoning. Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute. Pour the turkey and sauce into a serving bowl. Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce.
Recipe here:
http://www.epicurious.com/articlesguides/holidays/thanksgiving/first/recipes/food/views/Stewed-Turkey-with-Herbs-and-Onions-235929
*** I didn't use the challenge color for this one, but
this is an authentic recipe from 1623 that I thought I'd share ♥
Ingredients
For sauce
1 cup grade B organic maple syrup
4 tbsp Earth Balance
Sea salt
1 tbsp dark rum
For oven-roasted bananas
4 large, very ripe bananas
For crust
1/2 cup spelt flour (white or whole)
1 tbsp firmly packed light brown sugar
4 tbsp Earth Balance, partially melted
4 tbsp ground cardamom
1/8 tsp ground ginger
1/2 tsp Pinch of sea salt
1 cup pecan nut flour*
*to make nut flour
To make your own nut flour, first freeze raw nuts overnight. Place about 1 cup of the frozen nuts in a food processor at a time and pulse until finely ground. Freezing the nuts prevents them from turning to nut butter in the food processor as the blade heats up – but be warned, it will be loud!
For filling
16 ounces non-dairy cream cheese
3/4 cup firmly packed light brown sugar
3/4 tsp ground cinnamon
1/2 cup dark rum
2 tbsp cornstarch
1/4 tsp salt
To serve
Toasted pecan halves
Directions
Make the oven-roasted bananas
Preheat the oven to 325°F. Place the unpeeled bananas on a roasting pan and roast in the center of the oven for 15 to 20 minutes, until the bananas are soft, the skins are dark brown, and some juice is seeping out. Let the bananas cool to room temperature in the pan in their skins. Set aside. Increase the oven temperature to 400°F.
Make the maple rum sauce
In a small saucepan, combine the maple syrup, Earth Balance, and salt to taste and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce has thickened slightly, about 10 minutes.
Remove from the heat and add the rum, stirring well; be careful, as the sauce will bubble up a bit. Let cool for a few minutes, then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. The sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
Make the spiced pecan crust
Combine all the crust ingredients in a bowl and stir until well incorporated. Press the crust into a 9-inch springform pan and put in the freezer for 5 minutes. Bake in the center of the oven for 8 to 10 minutes, until the crust looks a little dry and the edges are light golden. Remove to a wire rack to cool completely.
Make the filling
Peel the roasted bananas and remove any obvious strings. In a food processor, puree the bananas until very smooth. Add the remaining ingredients and pulse until smooth, scraping the sides of the bowl periodically; do not overprocess, or the cream cheese will separate and curdle.
Pour the filling into the crust and bake on the center rack of the oven for 10 minutes. Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, until the top is the color of light brown sugar and the center of the cheesecake is set but still jiggles slightly; a toothpick inserted into the center should come out clean.
Let the cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight.
To serve
Rewarm the sauce in a pan of hot water. Use an offset spatula or a thin knife to loosen the edges of the cheesecake, remove the sides of the pan, and cut the cake into slices. Serve with the warm sauce and toasted pecans.
Recipe here:
http://www.vegansoapbox.com/banana-rum-cheesecake/
Turkey
1 turkey (12 to 14 lbs), thawed if frozen
3 medium onions, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
3 Tbsp butter, at room temp
6 sprigs thyme
1/ Rinse turkey inside and out, and remove neck and giblets. Place turkey in a large container, and fill with enough water to cover the bird completely. Remove bird, add brine ingredients to water, and stir until salt has dissolved. Place turkey in brine, and chill for at least 12 hours but not more than 24.
2/ Remove turkey from brine and discard liquid. Rinse and dry turkey, then put it in the refrigerator uncovered for 8 to 12 hours.
3/ Preheat oven to 400°F. Combine a third of the onions, carrots, and celery with 1 tablespoon butter, and place in the cavity of the turkey. Tie legs together with kitchen twine. Scatter remaining vegetables and thyme in a heavy roasting pan, and pour 1 cup water over vegetables.
4/ Smear remaining butter over bird. Place bird, breast side down, in pan with vegetables, and roast for 45 minutes. Turn bird on its side (thigh side up) and baste. Roast 15 minutes more. Turn to the other side and baste again. Add 1 cup water to the pan, and roast another 15 minutes. Baste and turn bird so the breast faces up; roast 45 minutes, or until meat registers 160°F on a meat thermometer.
5/ Remove turkey from oven, and let rest 20 minutes before carving.
Thanksgiving Stuffing
1 1/2 pounds ground sage pork sausage (Jimmy Deans works well)
4 large onions, chopped
2-3 stalks celery, chopped
1 tablespoon garlic, chopped
6 cups crumbled cornbread (harden in bowl overnight)
6 cups cubed good white bread (harden in bowl overnight)
1 1/2 cup chicken broth
2 eggs, lightly beaten
2 teaspoons poultry seasoning
1 tablespoon salt
Freshly ground pepper
-Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings.
-Sauté, onions, celery, garlic in the pan drippings until soft and they begin to brown slightly.
-In a large bowl, toss together the sausage, onions and celery, and garlic cornbread, white bread, broth, and eggs. Mix in poultry seasoning, salt and pepper.
-Stuff the turkey with this prior to roasting. Or you can also cook this in a crock pot on low for 4-5 hours and keep warm until ready for din-din!
Basic Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
For the Cake
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum soaking Glaze
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)
Directions:
1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3 This mix may be contained and stored for up to 3 months in the refrigerator.
4 For the Cake:.
5 Preheat oven to 325 degrees.
6 Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7 Sprinkle the chopped walnuts on the bottom.
8 Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
9 Batter should be very smooth.
10 Pour into Bundt pan.
11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12 Remove from oven and place on a cooling rack while making the soaking glaze.
13 Rum Soaking Glaze:.
14 Combine butter, water and sugar in a small saucepan.
15 Bring to a boil carefully as mixture boils over very easily.
16 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
17 Remove from the heat and add the rum, mix to combine.
18 While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
19 Allow cake to cool completerly in pan before turning out onto serving platter.
20 This cake is delicate, so once it is turned out, it can not be moved around easily.
21 Can be eaten when fully cool, but even better the next day!
Read more: http://www.food.com/recipe/almost-tortuga-rum-cake-108524#ixzz1dlFyCSIr
Brie en Croute
Pepperidge Farm claims this recipe is, “Easier done than said.” I need to make this for Report Night!
1/2 of a 17.3 oz package puff pastry sheets (1 sheet)
1 egg
1 T water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp chopped fresh rosemary leaves
15.2 oz Brie cheese round
Thaw pastry sheet at room temperature 40 minutes or until its easy to handle.
Heat oven to 400. Beat egg and water in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll sheet into a 14″ square. Stir cherries, pecans, honey and rosemary in bowl. Spread cherry mixture onto center of square. Top with cheese. Brush edges of pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides of square to 2″ from edge of cheese. Fold sides up onto cheese and press edges to seal. Place seam-side down onto a baking sheet. Decorate top with pastry scraps or additional rosemary, if desired. Brush with egg mixture.
Bake for 20-25 minutes or until pastry is deep golden brown. Let stand for 45 minutes.
*Soften cherries in 1/2 cup hot water. Let stand 1 minute. Drain and pat dry.
Oatmeal Cranberry Cookie
Ingredients:
1 cup whole wheat flour
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup softened butter
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats
1 cup dried cranberries
½ cup chopped nuts (walnuts or pecans, totally optional)
Directions
Preheat oven to 350.
Sift together 1 c whole wheat flour, ½ c all-purpose flour, and ½ tsp each of
Cream 1 c. softened butter with 1 c. brown sugar and ½ c granulated sugar. Add 2 large eggs, 1 tsp vanilla, and beat until combined. Add the flour mixture and combine well.
Stir in 3 c. rolled oats and 1 c. dried cranberries. You can add nuts, but I didn’t. I hate nuts in cookies.
Roll heaping tablespoonfuls of dough into balls and place on greased cookie sheet about 2-3 inches apart (they don’t spread that much). Mine baked for 9 minutes and 45 seconds. Yes, I am training myself to be more precise when it comes to baking.
Recipe here:
http://www.thedeliciouslife.com/oatmeal-cranberry-cookies-hindsight-is-8020/
Cranberry-Blue Cheese Ball
4 ounces sharp white cheddar cheese, cut into cubes
1 8-ounce hunk reduced-fat cream cheese, softened
4 ounces crumbled blue cheese
1 6-ounce bag sweetened dried cranberries*
Place cheddar cheese in the bowl of a food processor fitted with a metal blade. Pulse until cheese is coarsely chopped. Add remaining ingredients and process until well combined. Lay a large piece of plastic wrap on a flat surface. Scoop cheese mixture out onto plastic wrap, gather up the corners of the plastic wrap and form into a ball. Refrigerate overnight. Let sit at room temperature 30 minutes before serving.
Makes 12 servings.
Recipe here:
http://www.vikingrange.com/consumer/lifestyle/recipe.jsp?id=prod460141
Stuffed Pumpkin
(serves 8 vegetarians)
Ingredients:
1 fennel bulb with fronds
2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 1-inch pieces
14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
3 tablespoons olive oil, divided 2 red bell peppers
1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
Roasted-vegetable and wine sauce , heated
3 tablespoons unsalted butter
1/2 pound fresh cremini mushrooms, trimmed and halved
1/4 pound fresh chanterelle mushrooms, trimmed
1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
1 teaspoon chopped thyme, divided
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon grated lemon zest
Prep:
Roast root vegetables:
Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.
Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on.
Prepare peppers and pumpkin while vegetables roast:
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
Remove top of pumpkin by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkin in a large roasting pan.
Stuff and roast pumpkin:
Pour 1 1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1 hour.
While pumpkin roasts, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
After pumpkin has roasted 1 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side.
Recipe here:
http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Vegetable-Stew-240601
RPF Thanksgiving Challenge 2011
C58829 Hex
197,136,41 RGB
Challenge #79
Tag(s): RPF, RPF79
Week of November 13, 2011
Recipe Palette Fun Thanksgiving Challenge
RPF Thanksgiving Challenge Code