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Recipe Swap – for Oct. 8, 2009

We love getting your recipes! If you’re looking for a specific recipe and think our readers might have it, send us your requests and we’ll publish them.

Side Dishes

GLAZED VEGETABLES

Did you know there are literally hundreds of different types of honey that can be produced, each from its own nectar source, with its own unique taste, texture, or colour? The brilliant golden honey you see in the Bee Maid containers is a local floral source, and usually a blend of mostly clover, canola, or alfalfa.

1/4 c. Bee Maid liquid

honey

2 tbsp. butter

2 tbsp. lemon juice

1 tsp. Worcestershire

sauce

2 lbs. carrots, peeled

and cut into sticks (or

baby carrots)

2 lbs. Brussels sprouts

1-1/2 c. chicken stock

1 tsp. vinegar

1/4 tsp. salt

2 lbs. cooked sliced

beets, carrots, or

onions

In a large skillet, mix all ingredients except vegetables. Bring to a boil, stirring occasionally. Boil 1 minute. Reduce heat; add vegetables and simmer until vegetables are heated through, stirring occasionally. Serve with glaze poured over. Recipe courtesy of The Canadian Honey Council

BROWN-SUGARED BRUSSELS SPROUTS

I despised Brussels sprouts until I ate them fresh picked after a frost. Frost significantly boosts the sweetness of Brussels sprouts. Overcooking is what gives this mini cabbage its indisputably unpleasant smell. If you can find fresh Brussels sprouts, or have some in your garden, here’s a delicious side dish that might change minds around your dinner table about Brussels sprouts.

6 tbsp. butter

1/2 c. light brown

sugar

1 tbsp. black pepper

1/2 tsp. salt

Blanch carrots until almost cooked. Add Brussels sprouts and blanch together until both are crisp-tender. Transfer to cold water in separate bowl. When cool, drain. Boil stock, butter and sugar in a large skillet until sugar is dissolved. Add the carrots and cook for 5 to 6 minutes, stirring gently to coat with sugar/butter sauce. Add Brussels sprouts, pepper and salt and cook for several minutes, stirring to coat. Serve immediately.

Serves 8.

And finally… the turkey

Home gardeners usually have a huge range of potatoes to choose from after their backyard harvest, but one of the most sought-after store-bought varieties in Manitoba are Reds, according to Peak of the Market. I thought I knew how to boil a pot of potatoes until I met Annette Wytinck, co-owner of Cafe Bru at Cypress River. Tips from Annette include using only cold water and just enough to cover the potatoes, cooking in a covered pot to maximize the use of the steam (and don’t keep lifting the lid), and cooking the potatoes on a low heat after an initial boil. This brings out the best flavour of the potatoes and you lose fewer nutrients in the water this way. Cooked this way, potatoes will taste great on their own, but if you want to get fancy about it…

GARLIC AND TARRAGON MASHED POTATOES

In small ovenproof dish; toss garlic with olive oil, roast in toaster oven at 350F for 20 to 25 minutes or until lightly browned. Peel potatoes, boil or microwave until tender. Mash potatoes with garlic. Add milk, parsley, onion, tarragon, salt and pepper; mash until soft and creamy adding more milk if necessary to give desired consistency. Serves 6.

Recipe courtesy of Peak of the Market

TWO-HOUR BUNS

Soft dinner rolls are a mainstay on our Thanksgiving dinner plates, delicious by themselves and perfect for sopping up that last bit of gravy. Here’s a classic bun recipe from Tina Dyck of Clearwater Women’s Institute out of the Manitoba Women’s Institute’s Centennial (1910-2010) cookbook.

6 c. water

2/3 c. oil

2 tsp. salt

3 eggs

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Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

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5 garlic cloves

2 tsp. olive oil

4 potatoes

1/2 c. 2 per cent milk

2 tsp. fresh parsley,

chopped

1 tbsp. green onion,

chopped

1/4 tsp. dried tarragon

Salt and pepper to taste

3 tbsp. sugar

4 tbsp. fast-rising yeast

1 tbsp. vinegar

16 to 18 c. flour

Mix water, eggs, oil, sugar, salt and vinegar, put in yeast and stir. Add flour a cup at a time until dough is stiff and easy to handle. Let rise to double. Form into buns and set on pan, let rise about 45 to 60 minutes. Bake 400F for 20 minutes.

If turkey is your preferred Thanksgiving meat, count on one pound of turkey per adult when buying a turkey, or 1-1/2 pounds if you want leftovers, advises Ashley Munro, marketing representative with Manitoba Turkey Producers. Check the label to determine if it needs thawing, since some frozen pre-stuffed turkeys don’t need to be thawed at all. If your turkey does require thawing, plan on five hours per pound

thawing time using the refrigerator method or one hour per pound if soaking it completely submerged in cold water changed every hour. A turkey needs to be roasted within 48 hours of being thawed. There’s no need to clean the turkey, just prep it with your family’s traditional spices and stuff if desired. To determine doneness, insert a meat thermometer deep into the inner thigh without touching bone and roast until you’ve reached a temperature of 170F (77C) for an unstuffed turkey and 180F (82C) for a stuffed turkey.

For tips on “doing the honours,” that is, carving the turkey go to: www.turkeyfarmersofcanada.ca

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