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Spiced Mulled Cider Corn Bisque w/Clams Pilgrim Cornsticks Winter Greens Salad Cranberry Glazed Cornish Hens w/Wild Rice Pumpkin Bread Pudding w/Ginger Sauce |
Spiced Mulled Cider2 quarts apple cider 1/4 to 1 cup of lemon juice from concentrate 1 cup firmly packed light brown sugar 8 whole cloves 2 cinnamon sticks 1/4 cup rum, optional Additional cinnamon sticks for serving |
Preparation Instructions:
Simmering On Stove Top In large saucepan, combine all ingredients except rum and additional cinnamon sticks; bring to a boil. Reduce heat; simmer uncovered for ten minutes. Remove spices; add rum just before serving if desired. Can be served hot with cinnamon stick or cold. Prepare In Microwave In 3-quart round baking dish, combine ingredients above and heat on high power or 13 - 14 minutes or until hot. Serve as above. Yield: About 2 quarts |
Corn Bisque w/Clams4 slices bacon, diced 1 tablespoon all-purpose flour 1/2 cup half-and-half 1 can creamed style corn 1 bottle (8 ounces) clam juice 3 cans (6 1/2 ounces) minced clams 1 tablespoon bourbon (optional) 1/4 teaspoon ground white pepper 4 dashes hot-pepper sauce |
Preparation Instructions:
Cook bacon in 2 quart sauce pot until crisp. Remove and place bacon on paper towels to blot out excess grease. Add flour to drippings in pot and stir over medium heat until mixture bubbles. Slowly whisk in half-and-half. Stirring constantly, bring to a boil. Reduce heat to low; add remaining ingredients and stir to blend; Simmer, do not boil - 1 to 2 minutes until hot and flavors have blended. Ladle into mugs or soup bowls; sprinkle with diced bacon. Yield: About 6 cups |
Pilgrim Cornsticks1 cup flour 1 cup yellow corn meal 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 2 teaspoons dill weed 1/4 cup milk 1 cup dairy sour cream 2 eggs, well beaten 1/4 cup honey 1/4 cup melted butter or margarine |
Preparation Instructions:
Butter and flour a cornstick pan, or spray it generously with Pam. Combine flour, cornmeal, baking soda, cream of tartar, salt and dill weed. Mix well. Combine milk, sour cream, eggs, honey and butter. Add quickly to dry ingredients. Stir to just mix. Fill cornstick wells. Place in 350 degree oven and bake 20 to 25 minutes. Yield: 16 cornsticks |
Winter Greens Salad7 cups torn romaine lettuce leaves 2 cups torn escarole lettuce leaves 1 onion sliced into rings 2 tablespoons red wine vinegar 2 tablespoon lemon juice 1 tablespoon Dejon mustard 1/4 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon dried tarragon leaves 1/4 cup olive oil |
Preparation Instructions:
In medium-sized bowl, combine romaine, escarole and onions, tossing to mix. Set aside. In small bowl, with whisk, carefully combine vinegar, lemon juice, mustard, salt, sugar and tarragon, beating to mix well. Gradually add oil, beating until slightly thickened. Pour dressing over lettuce mixture, tossing to mix. Yield: 6 servings |
Cranberry Glazed
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Preparation Instructions:
Prepare rice mix according to package directions. Stir in celery, almonds and half of the cranberry sauce; cool. Spoon about 3/4 cup rice mixture into cavity of each hen. Tie drumsticks together with string and place on rack in a roasting pan. Brush each hen with oil. Roast hens at 425 degrees for 35-45 minutes, basting with oil occasionally, until internal juices run clear (temperature should read 180 degrees). Remove and discard string. In a small saucepan, heat remaining cranberry sauce until melted. Spoon over hens before serving. Yield: 6 servings |
Pumpkin Bread Pudding
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Preparation Instructions:
Heat oven to 350 degrees. Butter a 9x5 by 3 inch loaf pan. Trim and discard all crusts from bread; cut remaining bread into 1 1/2 inch cubes. In large bowl, with wire whisk, beat together half-and-half, eggs, pumpkin, sugar, vanilla, ginger, cinnamon, cloves, and salt. Add cubed bread and raisins to egg mixture. Let stand until bread absorbs most of the liquid-about 5 minutes. Transfer bread mixture to prepared pan. Bake 35 to 40 minutes or until firm to the touch. Prepare Ginger Sauce: In small saucepan, combine 1 cup half-and-half and one teaspoon chopped fresh ginger root; heat to boiling. In medium-size bowl, beat together 3 large egg yolks and 2 tablespoons sugar. Slowly beat half-and-half mixture into egg mixture. Pour all contents back into saucepan and soak, stirring consistently, over low heat until sauce thickens slightly and coats a spoon. DO NOT BOIL. Chill to thicken. Just before serving, strain to remove ginger root pieces. Yield: 6-8 servings |
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