"Gil" wrote in message
...
So what are you making?

Mmmm, that sounds great! Would love to see some of the recipes

We had about 8 people over, and I think we're all still full. We had the
full blown thing...stuff for veggie people and turkey eaters. It was sort of
a potluck. Please excuse the meat and dairy stuff...just hated to see a nice
thread like this go unanswered

Breakfast:
Overnight Coffee Cake
Pumpkin Bread

Appetizers:
warm goat cheese toasts with rosemary, walnuts and honey
fig and goat cheese crostini
creamy artichoke dip with pita chips

Main Meal:
Salad
Red Beet Eggs
Butterscotch Rolls
Seitan Turkey
Buttermilk Mashed Yukon Gold Potatoes
Porcini Gravy (veggie version too)
Cornbread Dressing
Traditional Stuffing
Cranberry Citrus Compote
Sauteed Green Beans with Toasted Almonds
Butternut squash, apple, leek and potato gratin w/ cheddar crust

Dessert:
Pumpkin Pie
Pecan Pie
Chocolate Chip Cookies

Carey


[ quoting and meat menu items trimmed from post - moderator Gedge ]

"Carey" wrote in message
...


Like the look of your menu. Can we get the recipes, please, for:

Overnight Coffee Cake
Pumpkin Bread

Butternut squash, apple, leek and potato gratin w/ cheddar crust

Thanks.

Fiona

"Carey" wrote in message
...


Like the look of your menu. Can we get the recipes, please, for:

Overnight Coffee Cake
Pumpkin Bread

Butternut squash, apple, leek and potato gratin w/ cheddar crust

Thanks.

Fiona

"Fiona" wrote in message
...

"Carey" wrote in message
...


Like the look of your menu. Can we get the recipes, please, for:

Overnight Coffee Cake
Pumpkin Bread

Butternut squash, apple, leek and potato gratin w/ cheddar crust

Thanks.

Fiona

Certainly

Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust (from
Fine Cooking magazine, #60)
[This was really the most talked about dish of all of them. I prepared
everything the night before, and layered it in the casserole dish.
Thanksgiving Day, I just dribbled on a little extra heavy cream and then put
the bread topping on.]

Serves eight as a side dish.

For the topping:
1 1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like
ciabatta)
2 Tbs. unsalted butter, melted
Kosher salt
3 oz. (3/4 cup) grated sharp Cheddar
1 tsp. fresh thyme leaves

For the gratin:
1/4 cup unsalted butter, plus 1/2 tsp. for the dish
2 cups sliced leeks (white and light green parts of 3 medium leeks),
thoroughly washed
Kosher salt
2/3 cup plus 3 Tbs. apple cider
1/2 cup plus 3 Tbs. heavy cream
2 tsp. chopped fresh thyme leaves
Freshly ground black pepper
2 crisp, firm apples, such as Golden Delicious or Braeburn (about 14 oz.
total), peeled, cored, and thinly sliced
12 oz. butternut squash from the neck
2 medium Yukon Gold potatoes (12 oz. total)

Make the topping: Combine the crumbs, melted butter, and a pinch of salt in
a bowl. Mix in the Cheddar and thyme.

Prepare the gratin: Heat the oven to 350ºF. Rub a shallow 2-quart gratin
dish with 1/2 tsp. of the butter.

Cook the leeks: Melt the 2 Tbs. butter in a small (preferably nonstick)
saucepan over medium heat. Add the leeks and a big pinch of salt. Cook,
stirring frequently, until well softened and lightly browned (the pan will
be dry), 10 to 15 minutes. Add 2/3 cup of the cider and simmer for 2 minutes
to reduce it slightly. Add 1/2 cup of the cream, the chopped thyme, a pinch
of salt, a few grinds of pepper, and stir well; set aside.

Cook the apples: In a large nonstick skillet, melt the remaining 2 Tbs.
butter over medium heat. Turn the heat to medium high, add the apple slices,
and cook, gently flipping and stirring, until most of the slices are browned
and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbs.
cream and 3 Tbs. cider. Stir and let the liquids reduce slightly for a few
seconds; remove from the heat.

Assemble and bake the gratin: Peel the squash neck, cut it into quarters
lengthwise, and cut them across into thin slices. Peel the potatoes, cut
them in half, and cut them across into thin slices. In a large bowl, combine
the squash slices, the potato slices, the leek mixture, the apple mixture
(scrape the pans well), and a scant 2 tsp. salt. Using a rubber spatula, mix
gently but thoroughly. Scrape the mixture into the prepared gratin dish,
smoothing and pressing until evenly distributed. [Carey - did up to this
point the day before]. Cover with the breadcrumb topping.

Bake until the crust is deep golden brown, the juices around the edges have
subsided, and the crust is dark brown around the edges, about 1 hour. Let
rest for 15 to 20 minutes before serving.

- Susie Middleton, Fine Cooking # 60

Banana Pumpkin Bread

1/2 c. canola
3/4 c. sugar
3/4 c. brown sugar
4 eggs
1 1/2 c. pumpkin
1 1/2 c. mashed bananas
1 1/2 c. yogurt [have used combo buttermilk/yogurt too]

4 c. flour
2 t. baking powder
2 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. ginger [I omitted]
1 1/2 t. nutmeg

Preheat oven to 350. Grease & flour 2 loaf pans. Mix wet; mix dry; fold them
together. Bake about 45 minutes.
[Carey - I baked them in mini loaf/cake pans....sort of like muffin tins,
but rectangular in shape, 10 per pan, if that makes any sense]

Overnight Coffee Cake
[This is so easy...think it came from an old Southern Living cookbook.]

2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
[I also add a dash of nutmeg]

1 cup buttermilk
2/3 cup butter or margarine -- melted
2 large eggs

1/2 cup firmly packed brown sugar
1/2 cup chopped pecans [I omit the nuts]
1 teaspoon ground cinnamon

Mix dry; mix wet; mix both until combined. Spoon batter into a greased and
floured 13x9x2-inch pan. Combine 1/2 cup brown sugar, pecans, and 1 teaspoon
cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. (The
sugar topping will sort of sink in overnight, but it ends up coming out
beautifully when baked.) Uncover and bake at 350° for 30 to 35 minutes or
until a wooden pick inserted in center comes out clean. Serve warm. Yield:12
to 15 servings

- - - - - - - - - - - - - - - - - -

NOTES : Note: Overnight Coffee Cake may be baked immediately at 350° for 30
minutes. To reheat, cover with aluminum foil, and bake at 350° for 5 minutes
or until heated thoroughly.

"Fiona" wrote in message
...

"Carey" wrote in message
...


Like the look of your menu. Can we get the recipes, please, for:

Overnight Coffee Cake
Pumpkin Bread

Butternut squash, apple, leek and potato gratin w/ cheddar crust

Thanks.

Fiona

Certainly

Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust (from
Fine Cooking magazine, #60)
[This was really the most talked about dish of all of them. I prepared
everything the night before, and layered it in the casserole dish.
Thanksgiving Day, I just dribbled on a little extra heavy cream and then put
the bread topping on.]

Serves eight as a side dish.

For the topping:
1 1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like
ciabatta)
2 Tbs. unsalted butter, melted
Kosher salt
3 oz. (3/4 cup) grated sharp Cheddar
1 tsp. fresh thyme leaves

For the gratin:
1/4 cup unsalted butter, plus 1/2 tsp. for the dish
2 cups sliced leeks (white and light green parts of 3 medium leeks),
thoroughly washed
Kosher salt
2/3 cup plus 3 Tbs. apple cider
1/2 cup plus 3 Tbs. heavy cream
2 tsp. chopped fresh thyme leaves
Freshly ground black pepper
2 crisp, firm apples, such as Golden Delicious or Braeburn (about 14 oz.
total), peeled, cored, and thinly sliced
12 oz. butternut squash from the neck
2 medium Yukon Gold potatoes (12 oz. total)

Make the topping: Combine the crumbs, melted butter, and a pinch of salt in
a bowl. Mix in the Cheddar and thyme.

Prepare the gratin: Heat the oven to 350ºF. Rub a shallow 2-quart gratin
dish with 1/2 tsp. of the butter.

Cook the leeks: Melt the 2 Tbs. butter in a small (preferably nonstick)
saucepan over medium heat. Add the leeks and a big pinch of salt. Cook,
stirring frequently, until well softened and lightly browned (the pan will
be dry), 10 to 15 minutes. Add 2/3 cup of the cider and simmer for 2 minutes
to reduce it slightly. Add 1/2 cup of the cream, the chopped thyme, a pinch
of salt, a few grinds of pepper, and stir well; set aside.

Cook the apples: In a large nonstick skillet, melt the remaining 2 Tbs.
butter over medium heat. Turn the heat to medium high, add the apple slices,
and cook, gently flipping and stirring, until most of the slices are browned
and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbs.
cream and 3 Tbs. cider. Stir and let the liquids reduce slightly for a few
seconds; remove from the heat.

Assemble and bake the gratin: Peel the squash neck, cut it into quarters
lengthwise, and cut them across into thin slices. Peel the potatoes, cut
them in half, and cut them across into thin slices. In a large bowl, combine
the squash slices, the potato slices, the leek mixture, the apple mixture
(scrape the pans well), and a scant 2 tsp. salt. Using a rubber spatula, mix
gently but thoroughly. Scrape the mixture into the prepared gratin dish,
smoothing and pressing until evenly distributed. [Carey - did up to this
point the day before]. Cover with the breadcrumb topping.

Bake until the crust is deep golden brown, the juices around the edges have
subsided, and the crust is dark brown around the edges, about 1 hour. Let
rest for 15 to 20 minutes before serving.

- Susie Middleton, Fine Cooking # 60

Banana Pumpkin Bread

1/2 c. canola
3/4 c. sugar
3/4 c. brown sugar
4 eggs
1 1/2 c. pumpkin
1 1/2 c. mashed bananas
1 1/2 c. yogurt [have used combo buttermilk/yogurt too]

4 c. flour
2 t. baking powder
2 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. ginger [I omitted]
1 1/2 t. nutmeg

Preheat oven to 350. Grease & flour 2 loaf pans. Mix wet; mix dry; fold them
together. Bake about 45 minutes.
[Carey - I baked them in mini loaf/cake pans....sort of like muffin tins,
but rectangular in shape, 10 per pan, if that makes any sense]

Overnight Coffee Cake
[This is so easy...think it came from an old Southern Living cookbook.]

2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
[I also add a dash of nutmeg]

1 cup buttermilk
2/3 cup butter or margarine -- melted
2 large eggs

1/2 cup firmly packed brown sugar
1/2 cup chopped pecans [I omit the nuts]
1 teaspoon ground cinnamon

Mix dry; mix wet; mix both until combined. Spoon batter into a greased and
floured 13x9x2-inch pan. Combine 1/2 cup brown sugar, pecans, and 1 teaspoon
cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. (The
sugar topping will sort of sink in overnight, but it ends up coming out
beautifully when baked.) Uncover and bake at 350° for 30 to 35 minutes or
until a wooden pick inserted in center comes out clean. Serve warm. Yield:12
to 15 servings

- - - - - - - - - - - - - - - - - -

NOTES : Note: Overnight Coffee Cake may be baked immediately at 350° for 30
minutes. To reheat, cover with aluminum foil, and bake at 350° for 5 minutes
or until heated thoroughly.