We had Thanksgiving dinner at my nephew's house. He smoked the turkey. Here are some next day left overs made with his turkey and with what I took: Cranberry Chutney, Challah Bread, Pumpkin Cheesecake and sugar cookies. I was not impressed with the cookies so I didn't include the recipe for them.
CHUCK LOVE
Here's the basic recipe:
Ingredients:
• 2 pkt dry yeast (4 1/2 tsp)
• 5 C bread flour - all purpose will do (unbleached) - You may need more or less
• 1/4 C sugar
• 2 tsp salt
• 1/2 /cup butter (or margarine) room temp
• 1 C hot water (120F) - optional pinch of saffron
• 3 large whole eggs
• 1 egg white
• 1 egg yolk (from the above egg) beaten, mixed with 2 Tbs sugar and 1 tsp cold water
• Optional - poppy seeds
Method:
Prepare a 1/2 sheet pan with a Silpat, parchment paper, or cooking spray.
If using the saffron (to add color to the dough), let it steep in the warm water until the water turns orange (about 10 minutes).
In a stand mixer bowl, combine the yeast, 2 C of flour, sugar, salt and butter (or margarine).
With mixer on medium speed, add the hot water and beat with the flat beater for about 2 minutes, scrape the bowl occasionally.
Add the eggs and the egg white (not the reserved yolk mixed with sugar and water).
The batter will be thick. Beat on high speed for 2 minutes.
Change to the dough hook.
Continue to add flour, adding about 1 C at a time until the dough is no longer sticky.
If the dough is still moist, add a little flour at a time until the dough cleans the sides of the mixer bowl.
Knead by hard or in mixer with dough hook for 10 minutes.
Place dough in a large greased bowl, cover tightly with plastic wrap and let rise until doubled - about 1 hour.
After it has doubled, punch down and hand knead out the bubbles.
Follow the braiding recipe and shape a 6 braid Challah.
Brush the shaped loaf with the egg yolk / sugar glaze. (If using the poppy seed, sprinkle on now).
Allow the loaf the rise, uncovered until doubled - about 1 hour.
While the dough is rising, preheat the oven to 400F
Bake until the loaf is shiny brown, about 40 to 60 minutes.
Test with a toothpick. It should come out clean and dry.
The loaf is fragile, so be careful and place on a cooling rack.
*This recipe is meant for 2 loaves but I made it into one.
That loaf is 20" long and 6" to 8" high.
If you don't need one that big, make 2 smaller ones
__________________
Chuck Love
Cheesecake Factory Pumpkin
The Cheesecake Factory Pumpkin CheeseSprinkle crushed pecans for authenticity
Cheesecake Factory Pumpkin Cheesecake
Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
I used
1 1/2 C graham cracker crumbs
1 1/2 C gr. pecans
1/2 stick butter
1/4 C brown sugar.
This makes more than you need for an 8-inch pan.
AND I topped the cheesecake with little sugar cookies dusted with white sugar sprinkles
Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
Cranberry Chutney
Toni
Ingredients
4 cups fresh cranberries
1 cup water
2 cups sugar
2 cinnamon sticks
6 whole cloves
1 teaspoon salt
2 tart apples, peeled, cored and diced (i use granny smith apples)
2 pears, peeled, cored, and diced
1 small yellow onion
1 cup raisins
1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger
Directions Step-By-Step
In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.
Stir frequently for about 10 minutes, until cranberries start to make a popping sound.
Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)
Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.
Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.
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