The whole meal deal. Pretty much Thanksgiving dinner……Thanks New England!

Boston Baked Beans

(forgot to take a picture….oh no, I’ll have to make this again!!!

Equipment:

• Sauce pot

Ingredients:

• Navy Beans, 1 cup
• 3/4 cup salt pork, rind removed
• 1 cup onion, medium dice
• 2 garlic cloves, minced
• 1/2 cup tomato, peeled, seeded, diced
• 2 tbsp. dry mustard
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1 bay leaf
• 1 1/2 tbsp. cider vinegar
• Salt and pepper, to taste

Procedure:

1. Rinse the beans, pick over to remove any small stones, and cover with cold water. Let stand overnight. Drain
2. Add half of the salt pork to the beans, add water cover; cover and simmer till beans are tender, about 1 hour.
3. Drain, reserving 2cups of the liquid, adding more water if necessary.
4. Dice the salt pork. Set beans aside
5. Preheat the oven to 300F
6. Place cooking liquid in large saucepan with the garlic, tomato, salt and pepper, mustard, molasses, brown sugar; bay leaf, vinegar. Simmer 2 minutes
7. Cut remaining salt pork into thin slices and score crosswise so they will not curl during cooking.
8. Line the bottom of a 2-quart bean pot or casserole with the diced salt pork and the onion. Place the drained beans on top
9. Pour the simmered mixture over. Top with the sliced salt pork
10. Cover and bake for 3 hours, checking occasionally to be sure the liquid is just barely covering the beans. After 2 hours, remove the cover and cook for 1 hour more. Remove the strips of salt pork and stir the pot before serving.

Cranberry Sauce

Equipment:

• Sauce pot

Ingredients:

• 1/2 cup granulated sugar
• 2 tbsp. orange juice
• 1/4 cup water
• 3 cups cranberries
• Pinch of cinnamon

Procedure:

1. Combine the sugar, orange juice, and water in a pan and bring to a boil.
2. Add the cranberries and cinnamon. Simmer until cranberries burst, approximately 15 minutes. Simmer for 5 more minutes or until reduced to desired consistency.
3. Remove from heat, cool, and refrigerate

Peach and Blueberry Cobbler

Equipment:

• Whisk
• Mixing Bowl
• Baking Dish

Ingredients:

• 1 1/2 cups peaches, medium diced
• 1 cup blueberries
• tbsp. granulated sugar

for crust

• 1 cup ap-flour
• 2 tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. unsalted butter
• 1 egg
• 2 tbsp. milk

Procedure:

1. Preheat oven to 350F
2. Toss the peaches and blueberries with sugar to coat evenly
3. Place the fruit in a baking dish
4. Sift together the flour, sugar, baking powder, and salt
5. Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.
6. Whisk the egg and milk together
7. Add to the flour mixture and mix just until dough sticks together; knead gently.
8. Divide into 8 small or 4 large biscuits and cover the top of the fruit.
9. Bake for 25 to 30 minutes, or until the fruit is tender and the shortcake is lightly browned.
10. Allow the cobbler to cool slightly before serving
11. Serve warm with cream, whipped cream, or ice cream.

Green Beans with Fried Onions

(it’s on the big plate at the top)

Equipment:

• Stock Pot
• Strainer
• Deep Fryer

Ingredients:

• 2 cups Green Beans
• 1/2 cup Onions, thinly sliced
• 1/2 cup flour
• 2 tbsp. butter
• 1 cup mushrooms, sliced

Procedure:

1. Cook the green beans in boiling salt water until tender
2. Shock the green beans in an ice-water bath and reserve
3. Soak the onions in ice water for 1 hour. Drain and dry the onions thoroughly, then toss them in the seasoned flour mixture until they are coated.
4. Shake off the excess flour and deep-fry at 375f until golden brown and crispy
5. Melt the butter and saute the mushrooms over medium-high heat until tender, add the green beans and heat thoroughly. Top with the fried onions just before serving.

Mashed Sweet Potatoes

(Didn’t make it in class)

Equipment:

• Food Mill
• Small stock pot

Ingredients:

• 20 ounces sweet potatoes, peeled, quartered
• 1/2 tsp. salt
• 6 tbsp. heavy cream
• 1/4 cup soft butter

Procedure:

1. Prepare the sweet potatoes, cover with water, and season with salt. Bring to a boil then turn down the heat and simmer until tender, approximately 25 minutes.
2. When the sweet potatoes are fork-tender, drain and let the steam escape. Put them through a food mill.
3. Add butter and cream. Mix and correct seasoning.

Horseradish Sauce, Version 1

(Nope)

Ingredients:

• 2 tbsp. horseradish
• 1 cup sour cream
• 1 tbsp. lemon juice
• Dash tabasco
• 1 tsp. salt

Procedure:

1. Combine, mix until smooth, and chill

Horseradish Sauce, Version 2

(uh uh)

Ingredients:

• 2 tbsp. horseradish
• 1/4 cup dijon mustard
• 2 tsp. lemon juice
• 1/2 cup whipping cream

Procedure:

1. Combine first three ingredients
2. Beat whipping cream until soft peaks form. Fold in first 3 ingredients. Cover and chill 1 hour.

Corn Bread

(Ummmmmmm)

Ingredients:

• 2/3 cups butter
• 1 cup sugar
• 3 eggs
• 4 1/2 tsp. baking powder
• 1 2/3 cups milk
• 2 1/3 cups flour
• 1 cup cornmeal

Procedure:

1. Cream butter and sugar
2. Combine eggs and milk
3. Combine flour, cornmeal, baking powder and salt
4. Add creamed mixture alternatively with egg mixture
5. Pour into 13x9x2 baking pan
6. Bake at 400 degrees for 22-27 minutes, or until toothpick comes out clean

Steamed Clams Buerre Blanc

Ingredients:

• Clams
• Parsley, minced
• Tarragon, minced (optional)
• White wine
• Salt and pepper
• Butter

Procedure:

1. Steam clams
2. Pour small amount of water, parsley, white wine, salt and pepper in small pan, reduce
3. Remove from heat stir in butter
4. Serve over clams