Chanukah Bumuelos or Turkish Beignets

If you want to make a killer fried treat for Chanukah or any holiday see my new article at the San Diego Jewish World on line.

Garlic Roasted Turkey

Roast Turkey, what could be easier?  We all have eaten many a overdone, dried out, and reheated bird.  This recipe is  extremely simple and it leads to moist flavorful results.
To start with, I buy a kosher, no hormone and no antibiotic, free range bird.  Kosher turkeys have the advantage of being salted (kind of brined) as part of the koshering process.  A fresh turkey is great if you can find one, but a frozen bird is very tasty if you defrost it correctly in the refrigerator.  Don’t rush the defrosting.  I take my turkey out of the freezer two days before I need it.  If I am roasting it on Thursday, then I take it out of the freezer and place it in the refrigerator Tuesday morning.
Before removing the turkey from the oven, check the temperature of the turkey for doneness.  An instant read meat thermometer is a good tool to check the temperature.  Insert the thermometer in the thickest part of the thigh.  165º indicates it is ready.  After roasting, the turkey will continue to cook while it is resting in the roasting pan on the counter.  Garlic and olive oil do a magical thing to the turkey flavor.  They infuse and compliment that slightly gamey bird taste with richness more like beef.  The most important thing is to let the turkey rest for at least 60 minutes before carving and never reheat turkey.

Stuffing with Cajun Sausage and Fennel

I love stuffing, but I can't make it with butter and I don't want to use margarine. The solution, I use a lot of olive oil to saute'  the vegetables and I add the spicy oil left from browning the sausage.  The rich pan juices or dark salty gelatin that is left after roasting a turkey is the most delicious flavoring of all.  Every time I roast a bird (sometimes I do it  just to have fresh roasted turkey for sandwiches on hand), I save the precious pan juices in little containers in my freezer so I don't have to wait for this Thanksgiving turkey to  provide me with gelatin for the stuffing. Another thing I believe in, is not placing the stuffing in the bird but baking it in a separate baking or casserole dish.  It is just safer that way.
If you don't like spicy, you can use a mild sausage or omit it. If you are allergic to nuts omit them or you could use chestnuts instead.  Try any dried fruit you have such as dried cranberries. Have fun, be creative, but be sure to use good quality bread with some texture to it.

Easy Fresh Cranberry Sauce

Fresh cranberries are a delight with their tart  flavor that blends well with citrus and sweet.  The flavor enhances poultry, especially turkey on Thanksgiving.  It is wonderful the next day on bread as part of a turkey sandwich or just on morning toast.

Stuffed Miniature Pumpkins

I was wondering what to do with all those cute little pumpkins I had left over from Halloween, when I remembered that years ago, my friend Frieda had this idea to stuff miniature pumpkins for one of our PTA fundraiser cooking classes.  This dish makes such a beautiful presentation and I thought this updated combination of rice with mushrooms tasted great.  There are endless variations, using different kinds of rice, vegetables, nuts, herbs, or dried fruit.  I prefer to use those little round pumpkins rather then the flatter ones, since they have a larger cavity to stuff.

Mashed Sweet Potatoes for Thanksgiving

As I have mentioned before, in our family, my sister-in-law Francine makes the Thanksgiving Day feast every year.  She always serves a version of a sweet potato bake.  Many years ago, she shared the recipe with me and it had quite a long list of ingredients.  I changed it and came up with this recipe.  It has very few ingredients, a much more intense sweet potato taste and it’s much less fat.  My boys love this and it is so easy!

Dairy Free Pumpkin Pie for Thanksgiving

Maple, brown sugar, caramel, ginger, molasses, pumpkin, and cinnamon are some of everyone’s favorite Thanksgiving flavors.  Sweet and savory with a tiny amount of heat, they make for wonderful desserts and side dishes.  I look forward to the fourth Thursday in November every year.  I recall the traditional dishes and try to introduce something new as well.  My sister in law actually makes the Thanksgiving feast and I bring dessert, always trying to top what I made last year.  Even so, I always include pumpkin pie in the assortment.  Just to get my fill, I cook another Thanksgiving feast on the Friday after the big day so we can have another taste and our own leftovers at our house. 
Pumpkin pie is always a challenge since the traditional one  made with evaporated milk, therefore dairy, cannot be served in a kosher home after Turkey.  In addition, I am lactose intolerant or dairy allergic so I have come up with an alternative recipe.  Over the years, I have tried it with Mocha Mix, Soy Milk, Rice Dream, and other substitutes.  I think the unsweetened, organic soy milk produces the best textured non dairy filling.  For testing this recipe, I used Whole Foods brand.
Pie crust scares a lot of people, so they settle for salty store bought crust or just buy the whole pie.  My sister Carole’s pie crust is very easy and yields enough for two generous pie crusts or one double crust pie (like an apple pie).  You can assemble pie crust dough ahead of time and freeze the discs in plastic until the day you need it.
Pie Crust
3 cups unbleached flour
2 teaspoons salt
1 teaspoon sugar
1 cup vegetable shortening (Crisco no Trans fat comes in premeasured cubes)
1 egg
1 tablespoon white vinegar (like Heinz)
6 tablespoons ice water
Filling
2 extra large eggs
15 ounces canned pure pumpkin (like Libby)
1/3 cup plus 1 tablespoon sugar
1/3 cup plus 1 tablespoon packed light brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
12 ounces organic unsweetened soy milk
To assemble the pie crust, place the flour, salt, and sugar in a medium bowl.  Stir together.  Add the shortening and with your hands or a pastry cutter, cut in the shortening until the dough looks clumpy, about the size of peas with some whole bits of shortening still visible.  Whisk the liquids together and then add to the flour mix.  Stir for a moment with a fork.  Press the dough together using your hands.  Form a large ball with out kneading and minimal mixing.  Divide the dough into two pieces and form 2 discs.
Take a handful of extra flour and dust the work surface.  The work surface should be stone or wood.  Flour the rolling pin as well.  Place the dough in front of you, with the side of your hands; make parallel indentations going one direction and then the opposite direction.  You will have a cross hatch.  Using a rolling pin, start rolling out the dough up and down taking care not roll off the edge.  Next, lift the dough, scatter some more flour under it, and give it a 90 degree turn.  Now roll the other direction.  Lift the dough again to make sure it is not stuck to the surface. Continue rolling from the center to the outer edges of the dough to form a circle around 13 inches in diameter.
Fold the circle in half and then again in quarters.  Take the center point and place it at the center of you pie plate (I like a 9 inch glass deep dish).  Unfold the pie crust until it fills the plate and overhangs the edge a bit.  Gently press the dough into the corners.  There should be an ample overhang of dough to roll under into a neat ridge.  Trim any excess.  Using your thumb and index finger of one hand to hold the rolled edge you can use the index finger on your other hand to press through where you are holding the edge and make a crimp.  Repeat the motion around the pie and you will have a scalloped edge.  With left over scraps of dough, you can roll out and cut leaves to decorate the edge with as well.
Set the crust aside and prepare the filling.  Preheat the oven to 400º.  I recently noticed that the small can of pumpkin says 16 ounces, while the large can that is for 2 pies is only 29 ounces.  That sounds like screwy math to me, but who knows.
Put the pumpkin, eggs, spices, and sugars in a medium bowl.  Whisk until well blended, then add the soy milk and carefully whisk until combined.  Pour the filling into the prepared crust and place it in the heated oven.  Leave it at 400º degrees for 15 minutes and then turn the oven down to 350º for around another 40- 45 minutes.  The pie is done when the crust is deep golden brown and the custard is no longer loose.  Let it cool off and serve with parve (nondairy) ice cream or whipped topping.
Enjoy your holiday.