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Monday, November 30, 2009

A few Thanksgiving recipes

No matter what the family get-together I always seem to get carried away. Hey what can I say, I love to cook. As in a previous post, I stated that lately I have been getting back into creating my own recipes. Small thought they might be, I figured I have to start again somewhere, right?

Well, here we have Pumpkin Bread Pudding, Curried Corn, Orange Cranberry Sauce, and Mulled Cranberry Juice(not pictured).

Pumpkin Bread Pudding
Recipe by Devona McGill

1 cup pumpkin puree
5 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 cup granulated sugar
½ cup brown sugar
2 cups milk
1 tbsp. vanilla
1 ½ lbs. stale bread, cubed (I use Challah)

350 degrees
45 minutes

Whisk the first 8 ingredients together in large bowl. Put bread cubes in and stir to coat with mixture. Pour into parchment lined pan of your choosing (I used a 10 inch round pan with removable bottom). Bake for 45 minutes or until knife inserted comes out clean.

* You will have to adjust the time accordingly if you use a larger pan which would be done in less time.

Let cool to room temperature and refrigerate.
Everybody has their preference, so if you like yours hot like I like mines then you could eat it immediately. I however, think it taste better after putting it in the refrigerator to cure over night and then warming in the microwave.
Quick Curried Corn
Recipe by Devona McGill

2 tablespoons butter
¼ cup onions, chopped
16 ounces frozen corn, thawed
1 tsp curry powder
¼ tsp ground coriander
¼ tsp cumin
¼ tsp smoked paprika
½ tsp salt

Heat butter in sauté pan, add onions and sauté until onions are soft. Add corn and sauté for 5 minutes. Add last 5 ingredients and stir constantly for 1 minute.
Serve immediately
Orange Cranberry Sauce
Recipe by Devona McGill

12 ounces fresh cranberries
1 ¼ cup sugar
Zest from 2 oranges (preferably organic)
Juice from 2 oranges + enough water to make 1 cup

Put all ingredients into saucepan. Bring to a boil until sugar dissolves. Boil on high until cranberries pop, about 10 minutes. Remove saucepan from heat and cool to warm temperature.
Mulled Cranberry Juice
Recipe by Devona Mcgill

8 cups Cranberry juice
½ cup brown sugar
Sprinkle allspice
2 star anise
½ tbsp whole cloves
2 cinnamon sticks
1 orange (preferably organic), peeled

Pour cranberry juice into Crockpot. Add brown sugar and allspice, stir.
Toast star anise, cloves, and cinnamon sticks in frying pan until you smell their aroma. Put toasted spices and orange peel along with the orange in cheesecloth. Tie cheesecloth and place inside Crockpot. Turn Crockpot to low and heat for 3 hours. Take cheesecloth out of Crockpot and serve.

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