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Chef2Chef Recipe Club - Volume 3 Issue 103 - November 15, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It's funny how life sends you messages in peculiar ways. Yesterday I got a big fat dose of "You're Getting Old Dave" My sister-in-law emailed me to inform me that my younger brother is a candidate for an angioplasty procedure. Apparently he's OK but is scheduled for a thorough look over. Then our daughter who was married last April dropped by to show us pictures of her ultrasound! Yes, I'll be married to a Grandmother and I'll be getting called Grandfather sometime next June! Yikes! Thanksgiving is 9 days away and we'll have lots to be thankful for at our house! Today's Culinary Quote: A balanced diet is a cookie in each hand- Unknown Here are some Cranberry Sauces and Stuffing recipes for you to look over. -------------------------------------------------- Chipotle Cranberry Sauce Yield: 6 Servings Ingredients: 1 tbsp. adobo sauce from chipotle chilies 1 cup sun-dried cranberries (Crasins) 1/4 cup brandy or bourbon 1/4 cup brown sugar 1/4 cup lemon juice 1 cup water Instructions: Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, still covered, for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of butter and spread on rolls. Makes 1 1/2 to 2 cups. -------------------------------------------------- Foodservice Professional, how would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestléFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestléFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Cranberry Orange Sauce With Ginger Yield: 2 Cups Ingredients: 3/4 lb. cranberries 1 cup orange juice 1 cup packed brown sugar 2 tsp. grated fresh ginger Instructions: In a saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Cranberries will pop open and mixture will thicken. VARIATION: Substitute 2 tsp. horseradish for the ginger; stir in after sauce is cooked. -------------------------------------------------- WWKitchens.com THANKSGIVING is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Apricot-Ginger Cranberry Sauce Yield: 6 Servings Ingredients: 14 dried apricots, each cut into 3 strips 1/2 cup cranberry juice 12 oz. fresh (or thawed frozen) cranberries 1/2 cup plus 1 tbsp. sugar 1 tbsp. fresh ginger, minced Instructions: Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly. That should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold. It can be stored in the refrigerator for up to a week. Transfer the sauce to a serving dish and serve while it's still cold. -------------------------------------------------- Recipe Club, the Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Apricot and Walnut Brown Rice Stuffing Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing. Serves 4 Preparation Total: 45 Ingredients: 1/3 cup onions, chopped 1/3 cup celery, chopped 1 tablespoon butter or margarine 2 cups cooked brown rice 2/3 cup walnuts, coarsely chopped 2/3 cup dried apricots, coarsely chopped 3 tablespoons pine nuts, toasted 3 tablespoons seedless raisins, plumped 1 tablespoon snipped fresh parsley 1/2 teaspoon thyme 1/4 teaspoon ground sage Salt, to taste Fresh ground black pepper, to taste 1/2 cup chicken broth Procedure: Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F, 20-25 minutes. (Stuffing may be baked inside poultry.) -------------------------------------------------- Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Great recipes here: http://html.chef2chef.net/goto.php?id=121 Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens and Apollo products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs. -------------------------------------------------- Cranberry Bread Stuffing Ingredients: 1 1/2 cups fresh cranberries 4 cups dried bread crumbs 1/2 cup melted butter 3 to 4 tbsp. granulated white sugar 1/2 cup finely minced onion 1/2 cup finely diced celery 1/2 tsp. dried marjoram 1 tsp. salt 1 tsp. ground sage 1 dash black pepper 1 dash dried mace 1 dash dried thyme 1 dash dried oregano 1 clove garlic (minced) Instructions: Purée cranberries in food processor. Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic. Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 - 10 pound) turkey. -------------------------------------------------- Hauser Chocolates is back this year with chocolate sensations to die for! We are very fond of their decadent Truffles in flavors like Grand Marnier, Hazelnut, Champagne, Raspberry and Key Lime! There is still time to buy Thanksgiving Chocolates from Hauser Chocolates, or you can create a custom box of your selected flavors. Check out the Christmas and New Years assortments for the ultimate gift. They even have Sugar Free selections that you love! Visit Hauser Chocolates http://html.chef2chef.net/goto.php?id=247 -------------------------------------------------- Oyster Stuffing Enough for a 10-15 lb. Turkey Ingredients: 1 Loaf White Bread, Unsliced 1/2 lb. Butter Or Regular Margarine 2 sm. Onions, Chopped 1 Stalk Celery, With Tops, Chopped 3 tbsp. Minced Parsley 1 tsp. Fresh Thyme Leaves 2 tsp. Salt Freshly Ground Black Pepper 1 pt Oysters In Liquor Instructions: Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery, cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture. This should stuff a 10 to 15 lb turkey. "Manna Foods Of The Frontier" cookbook. -------------------------------------------------- Recipe Club, hey it's the Holidays. Win some VERY cool prizes just by registering Welcome back our sponsor Chef Revival. They are giving away a set of two Chef Coats and Two Chef Pants to 8 lucky winners! Each set has an estimated value of $180 and you get to pick any style from their entire inventory! http://marketplace.chef2chef.net/sweep/ BandanaBandito.com has started a new sweeps that will run through the middle of December. You can win a Carmen Miranda Chip and Dip Plate and their famous Southern Pride Salsa Gift Set. A value of $95! http://marketplace.chef2chef.net/sweep/ Kentucky Virtual is giving away a "Hamtastic" gift assortment of great Kentucky products. The prize includes a Grand Champion Country Ham, a Bacon Combo Gift Pack, 2 dozen Beaten Biscuits and 30 Hickory Smoked Sausage Patties. http://marketplace.chef2chef.net/sweep/ Celebrity Chef Jim Coleman has donated 5 of his most recent cookbooks, Jim Coleman's Flavors. We'll be giving them away at the end of the month. http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Shopping Lists: Adobo sauce from chipotle chilies sun-dried cranberries (Crasins) brandy or bourbon brown sugar lemon juice Cranberries orange juice brown sugar fresh ginger 14 dried apricots cranberry juice 12 oz. fresh (or thawed frozen) cranberries sugar fresh ginger Onion Celery Butter or margarine Cooked brown rice Walnuts Dried Apricots Pine nuts Seedless raisins Fresh parsley Thyme Ground sage Salt Fresh ground black pepper Chicken broth Fresh cranberries dried breadcrumbs butter granulated white sugar Onion celery dried marjoram salt ground sage black pepper dried mace dried thyme dried oregano 1 clove garlic 1 Loaf White Bread, Unsliced Butter Or Regular Margarine 2 sm. Onions 1 Stalk Celery Parsley Fresh Thyme Leaves Salt Freshly Ground Black Pepper 1 pt Oysters In Liquor -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |