Thanksgiving Recipes: December 2008

Tuesday, December 9, 2008

[THANKSGIVING-RECIPE] Soup of Roasted Pumpkin With Toasted Pine Nuts

Soup of Roasted Pumpkin With Toasted Pine Nuts
Makes 4 to 6 servings

3 1/2pounds pie pumpkin or butternut squash, skin and seeds removed and the
flesh cut into wedges
1 large Spanish onion, peeled and cut into wedges
4 garlic cloves, peeled
3 tablespoons olive oil
4 cups chicken broth
2 cups water
1 cup heavy whipping cream
1/3 cup pine nuts

Preliminaries: Heat the oven to 450 degrees.

Prepare, roast the vegetables: Toss the pumpkin pieces, onion and garlic
with the oil in a large roasting pan. Sprinkle with salt. Roast the
vegetables in preheated oven for 1 hour, until the pumpkin and onions are
tender and golden-brown.

Heat broth, simmer vegetables: Heat the broth in a large pot over
medium-high heat. Transfer the pumpkin, onion and garlic to the pot. Add
enough water just to cover the pumpkin. Bring to a boil over high heat, then
de- crease heat to medium-low and simmer gently about 20 minutes, until the
pumpkin is very tender. Remove from heat and allow the mixture to cool
slightly.

Puree the soup: Working in batches, puree mixture in a blender until smooth.
Strain the pureed soup into another pot. Stir the cream into the soup and
bring to a simmer over medium-high heat.

Toast the pine nuts: Meanwhile, gently toast the pine nuts in a small saute
pan over medium-high heat for about 8 minutes, stirring frequently, until
nuts are golden brown.

Presentation: Ladle soup into warmed bowls and garnish servings with a few
of the pine nuts.

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Wednesday, December 3, 2008

[THANKSGIVING-RECIPE] Mom's Fruitcake

This is a family favorite. I just love it and it doesn't have any citron
it it to make it bitter. My mom started making this when I was a small
child for Thanksgiving. It is a tradition at our Thanksgiving gatherings.
Hope you enjoy this recipe.
Judy

Mom's Fruitcake

2 1/2 c. self rising flour - divided
1/2 lb butter - softened
1 1/2 c. white sugar
5 eggs
4 c. chopped nuts
1 oz. lemon juice
1 oz. vanilla flavoring
1/2 lb candied pineapple
1/2 lb candied cherries

Oil a tube pan with either crisco or spray with Pam.. Line a tube pan that
has a removeble bottom with brown paper sack, cut to size. Make sure to
line the tube as well.

Chop all the fruits and nuts and mix together and cover with 1/2 c. of self
rising flour. Mix into the fruit and nuts.

Using an electric mixer, combine the sugar and butter and cream it together.
Add the eggs one at a time and mix in between each egg. Add the lemon juice
and vanilla and mix well. Add the remaining 2 c. of flour, in small
amounts and mix while adding it.

Stir with large spoon the fruit/nut mixture, a small amount at a time until
all is added. Spoon the cake mixture into your tube pan. Do not pour it
into the pan or you will end up with a mess.

Put into a cool oven and set temp to 300 degrees for 30 minutes. Then 1
1/2 hours at 250 degrees. Check and make sure it is done by testing with a
knife or fork to make sure it is done all the way thru. Turn the oven off
and allow to stay in the closed oven while the oven cools down.

*** Special note - make add a small amount of water or milk if necessary if
the raw dough is to thick.