Grand Marnier Cranberry Sauce With Oranges

From Food.com

Grand Marnier Cranberry Sauce With Oranges


By KK - Chef #426156 on November 20, 2010

Prep Time: 10 mins Total Time: 30 mins Serves: 6-8, Yield: 3 cups About This Recipe

"This recipe is my family's favorite recipe for cranberry sauce. It appeared in a local newspaper about 10 years ago and I have made it every year since then. I always make two sauces if I'm having more than 8 guests - the other is usually Cranberry Sauce with Pears and Cardamom, which is very different from this sauce and gives people a choice of very different flavors and textures. I've always used Grand Marnier instead of the other choices of orange liqueur or orange juice concentrate, although when it comes to the fruit, I've used Minneola (aka Honeybell) or Orlando Tangeloes instead of Naval oranges. Hope you enjoy this recipe as much as we do!"

Ingredients

2 navel oranges 1 (12 ounce) bags cranberries 2 1/2 cups sugar 1 cup water 3 tablespoons Grand Marnier or 3 tablespoons orange liqueur or 3 tablespoons orange juice concentrate Directions

Grate 2 teaspoons zest from the oranges and set aside.

Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).

In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.

During the last few minutes, stir in the orange sections.

Remove from the heat and stir in the Grand Marnier.

Cool completely.

The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.
 

Pumpkin Pecan Pie - Paula Deen

Pumpkin Pecan Pie


1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoon (1/2 stick) melted butter
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 9-inch unbaked pie shell

whipped cream


Preheat oven to 350 Degrees F.

With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.

Garnish with whipped cream.

Servings: 6 to 8 slices
Prep Time: 12 min
Cook Time: 1 hour
Difficulty: Easy

Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer

This is cool....I know I want one!

Iced Pumpkin Cookies

1 cup butter
1 cup sugar
1 cup pureed cooked pumpkin
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt

Icing:

1/2 cup brown sugar
¼ cup milk
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon of vanilla


Preheat oven to 350°F.

Cream butter and sugar in a large bowl. Add pumpkin and egg and beat well. In a separate large bowl, sift together remaining dry ingredients. Add to pumpkin mixture, beating well to blend.

Shape dough into 1-inch balls and flatten into cookie shapes. Place on parchment-covered backing sheet
and bake until light golden, 9 to 11 minutes. Remove and cool.

Icing:

Combine brown sugar, milk, and butter in a small saucepan; bring to a boil and remove from heat. Whisk in sugar and vanilla until smooth. When cookies are slightly cooled, generously glaze the icing over the tops and allow to cool completely before serving.

New England Roast Turkey with Cranberry-Pecan Stuffing

1 cup chopped celery


1/2 cup chopped onion

1/4 cup margarine or butter
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chicken broth
1 6- to 8-pound turkey
1 to 2 tablespoons chicken broth (optional)
1 teaspoon cooking oil





For stuffing, cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add 1/2 cup chicken broth, tossing to moisten.

Release turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Rinse turkey inside and out; drain and pat dry with paper towels. Just before roasting, spoon some stuffing into neck cavity. Pull neck skin over stuffing; fasten to back with a short skewer.

Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey.) Do not pack stuffing tightly, or it will not get hot enough by the time the turkey is cooked. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole.) Tuck legs under band of skin or reset into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.

Place stuffed turkey, breast side up, on rack in a shallow roasting pan. Brush with cooking oil. Insert a meat thermometer into the center of an inside thigh muscle so the bulb does not touch bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Press foil over legs and neck.

Roast in a 325 degree F oven for 3 to 3-1/2 hours or until thermometer registers 180 degree F and juices run clear. The center of the stuffing should be at least 165 degree F. Add covered casserole of stuffing during the last 30 to 45 minutes of roasting. If desired, during roasting, baste the turkey occasionally with drippings. Remove the foil the last 30 to 45 minutes to let the bird brown.

Remove turkey from oven and cover loosely with foil. Let stand for 20 minutes before carving. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Remove stuffing from turkey. Store leftover turkey and stuffing in separate containers as soon as possible after serving. Makes 6 to 8 servings.



recipe source

BHG.com

Sweet Potato Soufflé

3-4 yams-cook and mash with:

3 T butter
1 c sugar
1/2 tsp salt
1/2 c milk
2 eggs
1 tsp vanilla

Whip until smooth. Put in greased 3 qt casserole.

Topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
6 T melted butter

Crumble over sweet potatoes. Bake at 350* for 35-45 minutes till bubbly and topping is crunchy.

Pumpkin Cream Cheese Pie

Graham Cracker Crust:
1 cup Graham Cracker Crumbs
1/4 cup Butter or Margarine

Pumpkin Cream Cheese Filling:
8 ounces Canned Pumpkin or Pumpkin Puree
12 ounces packaged Cream Cheese
2 Eggs
2 Egg Yolks
3/4 cups Sugar
1 1/2 tablespoons Flour
3/4 teaspoons grated Lemon Peel
3/4 teaspoons grated Orange Peel
1/2 teaspoon Vanilla Extract

Sour Cream Topping:
1 1/2 cups Sour Cream
2 tablespoons Sugar
1/2 teaspoon Vanilla Extract

Melt butter. In a bowl, use a fork to mix together graham cracker crumbs and butter. Form graham cracker crust, using the back of a tablespoon to press the mixture into a 9 inch pie plate.

Pre-heat oven to 350 degrees.

Combine all filling ingredients into a mixing bowl. Mix at medium speed until well blended and smooth. Pour filling mixture into pie crust. Bake 35 - 40 minutes, or until pie is firm.

Sour Cream Topping- Combine ingredients (see above) and mix well.
Spread topping over pie. Bake an additional 10 minutes. Let pie cool. Then, refrigerate overnight.

Thanksgiving Turkey Tips

Is Thanksgiving at your house this year? Here are some tips to help you out so your guests are impressed!





Fresh or Frozen?

Before you buy the turkey, figure out your guest list. You should have
1 to 1½ pounds of turkey per person.

Your next decision will be selecting between a frozen or fresh turkey.

• A fresh bird is more expensive, but will save you time and precious
  refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. Most grocers don’t keep a
  large stock of fresh birds on hand.


• You will need to plan ahead if buying a frozen bird as well: it can be catastrophic to find that the only turkey available for your intimate four-person dinner is a 26-pound glacial beast.


• A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost
  thoroughly.


• An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets! Not only is it is concerting to find these paper-wrapped lumps when carving the bird, but you may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels.

If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.

Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).

Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover loosely with a foil tent.

During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Weight of Bird Roasting Time (Unstuffed) Roasting Time(Stuffed)
10-18 lbs 3-3.5 hours 3.75-4.5 hours
15-22 lbs 3.5-4 hours 4.5-5 hours
22-24 lbs 4-4.5 hours 5-5.5 hours
24-29 lbs 4.5-5 hours 5.5-6.25 hours