Blazers share Thanksgiving fare

Silver Chips Online collected some recipes that can help make your Thanksgiving this year especially yummy!

Smoked Turkey

Weber grill
Skewers
Non-match lit charcoal
Charcoal starter
String
Meat thermometer
Aluminum foil
Aluminum drip pan
Tongs
1 oven ready turkey
Vegetable oil
Salt
Pepper

Directions: In a Weber, Start charcoal with 50 briquettes on lower grate. After they have caught fire separate them into two piles, one on each side of grate. Put drip pan in center between the two piles. After charcoal is fully lit and white all over put turkey on grill. Each hour of cooking requires you put 8 more briquettes on each side. Defrost turkey if frozen. Free legs and wings from tucked position. Rinse neck and giblets rinse turkey inside and out, drain and pat dry with paper towels. Brush outer surface with cooking oil and season generously with salt pepper. Put stuffing in neck cavity then pull skin over stuffing and fasten to back skin with skewer. Stuff main cavity of bird and close up hole by locking wings, tie legs and tail together. Cover the outer part of legs and wings in aluminum foil. Position turkey breast side up in center of grill above drip pan, which should be larger than turkey so as to catch all drippings. Place lid on kettle. No need to baste turkey or turn it. Cook turkey 11 to 13 minutes per pound to internal temp of 189 degrees F. Each hour add 8 more briquettes to each side. With 45 min. left to cook, take aluminum foil off legs and wings.

RECIPE PROVIDED BY: Caitlin O'Brien

Apple Pie

2 cups flour
1/2 tsp salt
2/3 cup shortening (butter)
5 Tbsp water
8 Apples in small chunks
1cup sugar
1/2-1 tsp cinnamon
Dash of nutmeg

Directions: Pre-heat oven to 450 degrees. Mix flour, salt, butter, and water in a bowl, then roll out in two balls. Roll out bottom crust and put in pie dish. Put apples on top. Mix dry ingredients together and sprinkle on top of the apples. Add three pats of butter in different places on top of apples. Roll out other ball of pastry and place on top of apples, spread evenly. Pinch top and bottom crusts together around edges. Glaze top of pie slightly with a few drops of milk. Uses the tip of a fork to poke the top crust three to four times to allow steam to escape while baking. Bake at 350 degrees for 10 minutes. Reduce temperature to 350 degrees and cook for 40-45 minutes.

RECIPE PROVIDED BY: Caitlin O'Brien

Sweet potato pudding side dish

3 cups potatoes, grated
3 eggs
1 cup sugar
1 cup milk
1/2 cup melted butter
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg

Directions: Grate potatoes in blender with small amount of water. Mix with remaining ingredients. Pour into greased bread dish. Bake at 350 degrees for 30 minutes, stir then bake 30 minutes more.

RECIPE PROVIDED BY: Shannon Egan

Green Beans

green beans
almonds
butter
onions

Directions: Boil or steam green string beans to taste. Strain and place in bowl. Sauté separately: butter, almonds, sliced onions until light brown. Pour mixture over beans and serve.

Himmel Und Erde, an apple and potato treat

1.5 lbs of potatoes
1 tsp salt
4 large apples (Granny Smith is preferred)
1/2 cup sugar
1 tsp lemon juice
1 lb bacon

Directions: Peel potatoes, cut them into even pieces and boil in salt water until soft. Once cooked, mash potatoes with fork or a "masher" to make them small, crumbly pieces. (Do not put them in a blender as that makes them gooey.) Keep hot. Peel and de-core the apples, cut them into small pieces, and cook them with the sugar, lemon juice and a little bit of water until they take on the texture of chunky applesauce. Add more water as needed and stir frequently– they burn easily. You may want to add more or less sugar and lemon juice. Fry the bacon until crisp. Pour the bacon grease over the potatoes and serve the dish in three separate bowls. Enjoy while still hot.

RECIPE PROVIDED BY: Dr. Christine Witte

Cranberry Salad

1 package Lemon Jello
1 cup hot water
1 1/2 cup ground cranberries
1 orange (ground)
1 small can of crushed pineapple
1/2 cup sugar

Directions: Dissolve jello in water. Combine other ingredients and add to jello when cool. Place in refrigerator to harden.

RECIPE PROVIDED BY: Caitlin O'Brien

Waldorf Salad

4 apples washed, cored, and then diced
2 cups celery, cut into small pieces
3/4 cups mayonaise (use fresh lemon juice and walnut oil)
Garnish
1 tablespoon chopped chervil
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup raisins

Directions: Combine the diced apples and celery with the mayonnaise. Garnish with the chevril, walnuts, cranberries, and raisins and serve.

RECIPE PROVIDED BY: Joan Flaherty

Chocolate Swirl Cheescake

1 6-oz. package of Nestle semi-sweet chocolate morsels (choco chips)
1 1/3 cup sugar
1 1/4 cup graham cracker crumbs
1/4 cup butter (melted)
2 8-oz. packages of cream cheese (softened)
1/2 cup sour cream
1 measuring tsp vanilla extract
4 eggs

Directions: Preheat oven to 325 degrees F. Combine over hot, not boiling water, Nestle semi-sweet morsels and 1/2 cup sugar. Heat until morsels melt and mixture is smooth. Remove from heat, set aside. In a small bowl, combine graham cracker crumbs, 2 tsp sugar and melted butter; mix well. Pat firmly into 9 inch spring foam pan, covering bottom and 11/2 upsides; set aside. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture in first half. Pour into crumb lined pan; cover with plain batter. With a knife, swirl plain batter with chocolate batter to marbleize. Bake at 325 degrees F for 50 minutes or until 2-3 inches circle will shake. Cool at room temperature; until ready to serve.

RECIPE PROVIDED BY: Shannon Egan

Homemade Stuffing

1 lb. cornbread stuff
4 tbs. unsalted butter
1 large, dried onion
2 dried apples
3 stalks of dried celery
1 cup of chopped, toasted pecans
1/2 cup of dried cranberries
2 cups of chicken broth
1/2 cup of white wine (for non-alcoholic substitute use apple cider)
1 cup of dried sage

Directions: Sauté onions, apples and celery in 4tbs Butter for ten minutes. Add wine and boil until liquid evaporates. Toast pecans and add them along with the vegetables, stuffing, cranberries and thyme. Add broth to the mixture until moist. Place stuffing in a pre-greased dish and bake for 20 minutes at 350 degrees.

Note: Do not put stuffing inside turkey. Bake separately and mix while eating.

RECIPE PROVIDED BY: Christopher Consolino

Creamed Corn

12 oz. of frozen corn
16 oz. of Half and Half
2 tbs. of melted butter
2 tbs. of flower
2 tbs. of sugar
1 tsp. of salt

Directions: In a large saucepan, combine the corn, Half and Half, salt and sugar. Bring mixture to a simmer for five minutes. In a separate, medium bowl, combine the butter with flower. Add the butter and flower mixture to the large saucepan and cook at a low heat until the sauce thickens (about 3-5 minutes).

RECIPE PROVIDED BY: Christopher Consolino

Chocolate Silk Pecan Pie

Crust:
15 oz. Pie crust (can be store bought)
1 tsp. flower
1/3 cup sugar
1/2 cup dark corn syrup
3 tbs. of melted butter
1/8 tsp. of salt
2 eggs
1/2 cup of chopped pecans

Filling:
1 cup of hot milk
1/4 tsp. vanilla
1 1/3 cups of semi-sweet chocolate chips

Topping:
1 cup whipping cream
2 tbs. powdered sugar
1/4 tsp. vanilla chocolate curls (optional)

Directions:
Heat oven to 350 degrees. In a small bowl, beat the sugar, corn syrup margarine, salt and eggs for one minute at a medium speed while stirring in pecans. Pour the mixture into the pie crust-lined pan and bake for 40 to 55 minutes until the center of the pie is puffed and golden brown. Cool on a pie rack for one hour and then refrigerate. In a blender, combine milk, 1/4 tsp. of vanilla and chocolate chips; blend until smooth (about one minute). Refrigerate until the mixture has thickened just slightly. Gently stir mixture and pour into prepared crust and refrigerate until firm. In a new small bowl, beat whipping cream (CoolWhip makes a good and fluffy alternative) until soft peaks form. Blend in powdered sugar and 1/4 tsp. of vanilla until stiff peaks form. Spoon this mixture over the pie filling. A pipe can be used to create decorative patterns and designs while chocolate curls add an elegant touch. Refrigerate for several hours before serving.

RECIPE PROVIDED BY: Christopher Consolino

Chicken and Walnut Pate

1/2 cup of walnuts
1 cup of dried, cooked chicken
3 oz. of softened cream cheese
1/2 clove of minced garlic
3 tbs. of mayonnaise
1 cup of dried dill

Directions: Chop walnuts by hand or in a food processor until finely ground. Blend the cold chicken, cream cheese and garlic until smooth. Combine cold mayonnaise, dill and salt and blend with walnuts and chicken mixture. Form small balls with final mixture and serve with crackers and parsley.

RECIPE PROVIDED BY: Christopher Consolino

Pumpkin Mousse Pie

1/2 tsp. of Salt
1 cup of finely chopped pecans
1 small can pumpkin
1 package gelatin
1/4 cup of rum or brandy
2 egg yolks
3/4 cups of sugar
1 pint of heavy whipping cream
1 pre-baked or homemade pie shell of your choice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions: Combine gelatin and rum and heat both in a double broiler, just enough to dissolve the gelatin, stirring until gelatin is completely dissolved. Set aside to cool. Combine pumpkin, egg yolks,
sugar, cinnamon, ginger, and cloves. Combine with gelatin mixture. Fold whipping cream into new pumpkin mixture. Layer pecans in the bottom of the pie crust and then spoon mixture into shell. Chill for several hours before serving.

RECIPE PROVIDED BY: Christopher Consolino

Sweet Carrots

1/4 stick butter
2 cups chopped baby carrots
1/4 cup packed brown sugar

Directions: chop up 2 cups of baby carrots (cut in half long way). Put 1/4 stick of butter in a skillet. Add baby carrots along with quarter cup of packed brown sugar. Season to taste, stir until carrots are soft.

RECIPE PROVIDED BY: Caitlin Garlow

Honey Acorn Squash

Acorn Squash
nutmeg
3 Tbsp honey

Directions: Cut acorn squash in half and scoop out all the seeds. Sprinkle in nutmeg and 3 tbls honey. Microwave for 30 minutes.

RECIPE PROVIDED BY: Caitlin Garlow

Zesty Pumpkin Soup

Small amount olive oil
1 cup chopped onion
2-3 garlic cloves, crushed
1-2 tsp. Curry powder
1/2 tsp. Salt
1/4 tsp. Ground coriander
1/8-1/4 tsp. Crushed red pepper
1 Tablespoon ground cumin
3 cups chicken broth
16-ounce can Solid Pack Pumpkin
1 cup half-and-half
sour cream and chives for garnish

Directions: In a large saucepan, saute onion and garlic in olive oil until soft. Add curry powder, salt, coriander, red pepper and cumin; cook for 1 minute. Add broth, boil gently, uncovered for 15-20
minutes. Stir in pumpkin and half-and-half; cook for 5 minutes. Pour into blender and blend until creamy. Serve warm or reheat to desired temperature. Garnish with small amount of sour cream and chopped chives. Makes 6 cups.

RECIPE PROVIDED BY: Erik Kojola