Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

Claire made this during the Christmas holiday celebration. WOW!

Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

She made a double batch for a group of 10 and reduced the amount of kale. Lots of chopping involved.

Thanksgiving 2023 - Cabin

 

Thanksgiving 2023 - Cabin

To make or do ahead:

• 6 - 7 weeks before Thanksgiving - order Turkey from Borderland Specialty Meats, Foods & Smokehouse. NOTE: tell them you want the gizzards to use to make a stock for the gravy. They will also brine and season the turkey!!!!! Fabulous!
• 1 week prior. This year I purchased white bread for the stuffing and 3 different apple varieties from Pleasant View Orchard & Bakery
• Turkey or chicken stock. You will need this for the dressing and the gravy. I plan to try this recipe. Roasted Turkey Stock. This recipe is fantastic!!!
• The Cranberry Salsa and Cranberry Compote can also be made ahead. While you are at it, make this as well. Cranberry Barbeque Sauce. The link will take you to 2 fun things to do with left over turkey.
• NOTE: the dressing is VERY time consuming.
• 2 days prior, make the pie crusts.
• One day before: make the pies. This year I made the pumpkin pie on Thanksgiving morning, not a good idea.

The Menu

Wine: I love to start with Champagne. I served a Pinot Noir with dinner.

Appetizers:

• Veggies and Irresistible Veggie Dip
• Lorraine made Deviled Eggs.  They were a big hit!
• Assorted cheese, deer sausage and crackers. John

Dressing - Cranberry, Sausage and Apple Stuffing. This year I purchased chestnuts from Golden Harvest in Rhinelander. I followed this recipe for roasting the chestnuts and then ground them. This was by far THE best dressing I have EVER made!!!! My mom always added chestnuts to her dressing, now I know why!

Cranberries (Yes, 3 kinds of cranberries)

• Ocean Spray Jellied Cranberry Sauce (for Mike)
• Mama Parsley's Cranberry Compote
• Cranberry Salsa

Potatoes

• Southern Sweet Potato Casserole
• Mashed potatoes, use Yukon gold. Don't peel before boiling. The peels just about fall off after cooking.

Gravy - John usually makes the gravy but just in case. Here is a recipe. I don't plan to make this ahead. I like to use the drippings from the turkey. My Mom also made a stock using the giblets from the turkey.

Make-Ahead Gravy NOTE: John added sliced fresh mushrooms, sliced onion and the can of cream of mushroom soup to the bottom of the roasting pan 1 hour into cooking.  I also added about 2 cups of red wine. We used 4 cups of the turkey stock thickened with cornstarch which was then added to the pan drippings plus. John's gravy was to die for.

Rolls/Biscuits - I discovered that many people like rolls or biscuits with dinner. I thought I would try this recipe. Sweet Potato Biscuits. Lorraine brought the rolls this year. We need to rethink rolls for next year.

Vegetable - I struggle with this one. 

• I made this one. It was good and great as a left over. Tangy Green Bean Salad.
• I want to make this next year, Gulliver's Corn. Ann Hughson use to make this when we celebrated Thanksgiving with the Hughson and Moran families
• Raw Corn and Radish Salad with Spicy Lime Dressing. This is one of my favorites but not everyone likes this. I did not make it this year.
• I am thinking about trying this.  BUTTERNUT SQUASH SALAD or PEAR POMEGRANATE SALAD. (NOTE: Claire made the pear pomegranate salad for the McGlynn's and it was a big hit).

Dessert

• Pumpkin pie with  whipped cream. I am going to try this recipe. The Ultimate Pumpkin Pie from New York Cooking. I actually used my regular recipe but adjusted the spices and added 1 Tablespoon rum.
• Apple pie
• I have also served this Wine-Sherbet Finale Refreshing after a big meal.

The Next Day/Weekend

• I make a turkey stock and use that for soup. Roasted Turkey Stock
• I tried this Chicken Wild Rice Soup recipe this year. Yum! You need a lot of heavy cream and milk which I happened to have on hand.
• Cranberry Barbeque Turkey Pizza. I make the pizza crust in my bread machine but you can use premade pizza crust.

We had out first snow fall on Sunday after Thanksgiving.

Very Thankful

and the leftovers were incredible!

Shrimp and Egg Salad

 https://www.allrecipes.com/recipe/53303/shrimp-egg-salad/

Summer Dinner at the Cabin with the Dailey Family

 Menu

Appetizers with a variety of different summer wines (Vinho Verde, Sauvignon Blanc, Chardonnay, Mamertino - Chardonnay and Soave blend)

Side dishes:

• Cold Melon Soup
• Baked beans - serve warm
• No mayo coleslaw
• Baked potato

Main dish - steaks, prepared by John Dailey

Dessert: wine sherbet and berries (Jacque Pepin recipe)

Coleslaw (no mayo)

 Claire shared this recipe with me

https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/

Cold Melon Soup

 Cold Melon Soup

This recipe is from Katie Dailey Kineally. I made it for the first time for a summer dinner gathering at the cabin, July 2023.

3 cups coarsely chopped ripe cantaloupe
3 cups coarsely chopped ripe honeydew melon
3 cups coarsely chopped ripe watermelon

2 1/2 cups fresh squeezed orange juice
1/2 cup fresh lime juice
5 T honey
1 T fresh mint, finely chopped
3 cups Aste Spumante 

Whipped cream
Fresh mint leaves

Finely chop 1 1/2 cup of each of the melons (this is a bit putzy). Place the remaining coarsely chopped melons in blender with juices and honey. Puree for 2 - 5 seconds. Pour into a large bowl. Stir in the Aste Spumante and reserved melon. Cover and refrigerate until well chilled.

To serve, pour into chilled iced bowls. Whip cream and use as garnish with fresh mint leaves.

Summer Lunch with Karen Barr

 I used Jacques Pepin's cookbook "Heart & Soul in the Kitchen" and prepared the following recipes:

• Tuna Mascarpone Cream with rice crackers, black olives and carrot sticks.
  
  
• Broccoli Soup
  
  
• Tabbouleh
  
  
• Shrimp salad (not from the cookbook)
  
  
• White peaches with Grand Marnier

I served this with a wonderful wine from 2 Lads Winery, Old Mission Peninsula, Traverse City, MI, USA - 2019 Sparkling Pinot Grigio

Irresistible Veggie Dip Recipe

 This is SO good

https://julieblanner.com/irresistable-veggie-dip-recipe/

WATERMELON FETA BASIL SALAD

 Jan made this salad when we were studying Portuguese wine. Yum

https://saltandbaker.com/watermelon-feta-basil-salad/

Salads and Portuguese Tapas to try

 Salads

https://www.aicr.org/cancer-prevention/recipes/category/salad/?gad=1&gclid=CjwKCAjwgqejBhBAEiwAuWHioEUc5UZfZ_A36NUSnf1luw4CZYQiUAoPFSl9_Yw1T6nScQkaV2BcPRoC1O0QAvD_BwE

Portuguese Tapas

https://recipesformen.com/portuguese-tapas/

Portuguese Meatballs

https://marleyspoon.com/menu/58230-portuguese-style-braised-meatballs-with-shepherd-salad-yogurt-pita

MEATBALLS IN TOMATO SAUCE

https://www.foodfromportugal.com/recipes/meatballs-tomato-sauce/

Almôndegas - Portuguese meatballs

https://www.bigoven.com/recipe/almndegas-portuguese-meatballs/820641

BRAISED BEEF (TRINCHADO)

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Maple-Brined Crown Roast Chop with Pear Chutney, Roasted Fingerling Potatoes and Rainbow Chard

 https://www.oregonwinepress.com/article?articleTitle=pairing-with-pears--1261164091--70--food

This recipe looks delicious. I'm especially interested in the pear chutney

Maple-Brined Crown Roast Chop with Pear Chutney, Roasted Fingerling Potatoes and Rainbow Chard

Recipe by Chef Michael Hendrickson of Bonneville Hot Springs Resort & Spa

Pair with 2006 Westrey Willamette Valley Chardonnay

INGREDIENTS

4 double bone 8-ounce crown roast chops, bone-in (see your butcher)
3 local ripe pears
1¾ pounds organic fingerling potatoes
1 bunch of rainbow chard
3 minced shallots
1 cup minced white onion
½ cup minced garlic
6 ounces pancetta or pepper bacon
2 sprigs of rosemary
1 tablespoon whole mustard seed
1 tablespoon garam masala
¾ cup rice vinegar
1½ cups brown sugar
1 cup maple syrup
1/3 cup kosher salt
¾ cup olive oil
2 teaspoons cracked black pepper
½ cup red table wine

Maple Brine

3 quarts water
1 cup maple syrup
¾ cup brown sugar
1/3 cup kosher salt

1. Place ingredients in a bowl, whisk until sugar and salt dissolve. Place chops in a pan and pour brine over them; brine for 24 hours. When cooking chops, season with salt and pepper, mark on the grill and finish in the oven for at 350°F for 22 minutes. Or sear in a pan, and finish in the oven at 350°F for 22 minutes.

Pear Chutney

3 pears peeled, cored, small dice
1 cup minced white onion
1 minced shallot
1 tablespoon whole mustard seed
1  tablespoon garam masala
¾ cup rice vinegar
¼ cup olive oil
¾ cup brown sugar

2. Heat oil in a sauté pan over medium heat, add onions and shallots; sweat for 4 minutes. Add mustard seeds, garam masala and pears. Sauté for 2 minutes. Deglaze with rice vinegar and add brown sugar. Reduce until thickened and pears are tender.

Roasted Fingerling Potatoes

1¾ pounds washed potatoes
½ cup minced garlic
2 sprigs finely chopped rosemary
¼ cup olive oil

3. Combine ingredients in a bowl and toss, place on a sprayed sheet pan and bake at 350°F for 30 minutes; set your timer for 15 minutes and half way through baking, turn potatoes so they cook evenly.

Rainbow Chard

1 bunch washed chard
2 minced shallots
6 ounces pancetta
¾ cup olive oil
1 ounce balsamic vinegar
½ cup red table wine

4. In a sauté pan over medium heat, add olive oil and render the pancetta; once the pancetta in crisp and brown, add shallots and sauté for 1 minute; then add the chard and sauté for 2 minutes. Deglaze with balsamic and red wine, reduce and then remove from heat and serve. Serves four.

 Give this a try 

Mushroom Stew

https://plantbasedandveganism.com/mushroom-stew-1003m/?fbclid=IwAR0kub-N05CTVBTqWe3cvzXyRsw8sEwdUw8zMwXxReZXEGND-r4llrt1zMU

from Plant based and Vegan