Corn Salad
Submitted by:
Praying Bear |
2 (12oz.) cans whole kernel corn,
drained
3/4 cup diced cucumbers
1/4 cup diced onion
2 small tomatoes, chopped
1/4 cup sour cream |
2 tablespoons. mayonnaise
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery salt |
|
Combine corn, cucumbers, onions and tomatoes in salad bowl.
Blend sour cream with mayonnaise. Add remaining ingredients. Add
sour cream mixture to corn mixture. Toss gently to coat
vegetables. Chill corn salad thoroughly. |
Orange
Butternut Squash Soup
Submitted by:
Merribuck
 |
1 tablespoon extra-virgin Olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
salt and pepper
1/2 cup pulpy orange juice |
2 boxes frozen butternut squash
puree
2 or 3 cups chicken broth
salt and pepper
grated nutmeg
1 tablespoon chopped fresh thyme leaves, for garnish
1 tablespoon orange zest, for garnish |
| Heat
a soup pot over medium-high heat. Add one tablespoon
extra-virgin Olive oil and 1 tablespoon of butter. When butter
has melted, add the onion and carrots and cook until vegetables
are soft, about 5 minutes. Season with salt and pepper. Deglaze
with the orange juice and simmer for 1 to 2 minutes, scraping
the bottom of the pot with a wooden spoon. Transfer the mixture
to a food processor or a blender. Puree the mixture until smooth,
then return to pot over medium heat. To mixture, add the frozen
butternut squash puree and the chicken broth and stir to combine.
Adjust the seasoning. Bring to a boil, then lower the heat and
let simmer for 10 minutes. Grate some fresh nutmeg and stir to
combine. Ladle soup into bowls and garnish with chopped thyme
and orange zest. |
Turkey Herb
Soup with Corn Stuffing Fritters
Submitted by:
Merribuck |
Canola oil, for shallow frying
1 large minced onion
1 tablespoon minced ginger
1 tablespoon fresh minced thyme
1 tablespoon fresh minced sage
2 tablespoons fresh minced flat leaf parsley
2 tablespoons fresh minced cilantro
1/2 cup shredded Parmigiano-Reggiano cheese |
1 quart turkey stock (mire poix,
thyme, garlic, Turkey carcass and wings, cold water, black
peppercorns, bay leaf: simmered for at least 3 hours), strained
1 cup shredded white meat
1 cup shredded dark meat
2 cups leftover stuffing
1 cup blanched corn
4 eggs, lightly beaten
salt and pepper, to taste |
In a
small stock pot coated lightly with oil, sauté the onions and
ginger until soft, about 2 to 3 minutes. Season. Add thyme,
sage, parsley, cilantro and stock. Bring to a simmer and reduce
by only 10 percent. Add the meat and check for seasoning. Keep
very hot in a soup tureen.
Fritters: Mix the stuffing (if large pieces, chop up a
bit), corn, eggs and cheese. Heat a cast iron pan or other heavy
bottomed pan with 1-inch of oil to about 350°F. Gently drop a
heaping tablespoon of the mixture into the oil. When brown,
about 2 to 3 minutes, flip over. Drain on paper towels and
season with a little salt.
Plating: Place fritters in individual warm soup plates.
At the table, ladle the broth in the bowl. Enjoy.
Beverage: Whatever leftover wines one has from
Thanksgiving, like Gamay or Chardonnay. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|