Bein's it's that time of year, thought I'd pass this on!, my wife was very busy Monday as she went to her mom's and between the two of them they baked 17 pies (Banana Cream, Pumpkin, and of course Apple!) > THANKSGIVING RECIPES > You've opened your mind to holiday cookies. Care to take it a step > further? We wouldn't dare tamper with Grandma's time-tested stuffing, but > how about some of these delicious alternatives to your traditional > favorites? > > > * Exported from MasterCook * > > Creamy Chestnut Soup > > Recipe By : > Serving Size : 8 Preparation Time :2:00 > Categories : Fall International > Soup Winter > > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 pounds chestnuts (8 cups) fresh, whole -- peeled > 1 medium onion > 12 medium shallots > 4 stalks celery > 5 ounces sliced prosciutto > 3 tablespoons butter > 2 1/2 quarts chicken stock -- unsalted > 1 teaspoon fennel seeds > 1 bay leaf > 1/2 teaspoon salt > 1/2 cup heavy cream > 1/2 teaspoon fresh ground white pepper > 1/4 cup dried cepes or porcini mushrooms > > PREPARATION: Adjust oven rack to middle position and heat oven to 400?F. > With a small, sharp knife, slit the outer shell of each chestnut, put them > in a shallow baking pan, and roast until tender, 15 to 20 minutes. Peel > off the outer shells and inner skins while still warm. Reheat if the > chestnuts cool and become difficult to peel. > > Peel and thinly slice the onion and the shallots. Thinly slice the celery > tops and leaves (reserve ribs for another use). Julienne the prosciutto. > Wrap and refrigerate 2 tablespoons prosciutto for garnish. > > COOKING: Heat 2 tablespoons of the butter in an 8-quart soup kettle and > saute the onion, shallots and remaining prosciutto over medium heat until > softened, about 5 minutes. In a large saucepan, bring 6 cups of the > chicken stock to a boil. Stir the hot chicken stock into the shallot > mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 > teaspoon salt. Bring the mixture to a boil and skim. Reduce the heat and > simmer, covered, for 45 minutes. Remove and set aside 16 chestnuts for > garnish. Continue simmering until remaining chestnuts are very tender, > about 45 minutes longer. > > Remove soup from heat, discard the bay leaf, and set aside to cool 15 > minutes. Pour the soup into the workbowl of a food processor fitted with a > metal blade, or into a blender. Puree, then strain through a fine sieve or > tamis. (Can cover and refrigerate up to 3 days, or freeze up to 1 month.) > > SERVING: Reheat the soup over low heat. Bring the remaining 4 cups of > chicken stock to a boil in a saucepan and stir in enough stock (3 to 4 > cups) to thin soup to the consistency of thick cream. Bring the soup to a > boil, stir in the heavy cream, 1/2 teaspoon white pepper, and salt to > taste. Cover and keep warm over low heat. > > For the garnish, put the dried cepes in a small saucepan with enough water > to cover and simmer until tender, 3 to 4 minutes. Drain and cut into > 1/4-inch dice. Heat the remaining tablespoon butter in a medium nonstick > skillet and saute the cepes, the reserved chestnuts, and the reserved > prosciutto until crisp, 3 to 4 minutes. Remove pan from heat and stir in > the parsley. Divide the garnish evenly among individual soup bowls and > ladle hot soup over it. Serve immediately. > > Description: > "A rich, aromatic fall dish with wild mushrooms." > Cuisine: > "French" > Source: > "Cook's Magazine September/October 1988" > > - - - - - - - - - - - - - - - - - - - > > Per serving: 677 Calories (kcal); 17g Total Fat; (22% calories from fat); > 13g Protein; 115g Carbohydrate; 44mg Cholesterol; 3372mg Sodium Food > Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 > Other Carbohydrates > > NOTES : Many chestnut soups are bland, but not this one, which contains > onion, shallots, and cepes. For a perfectly smooth texture, the soup is > pureed in a food processor and passed through a sieve. > Nutr. Assoc. : 2559 0 0 0 4633 0 0 0 0 0 0 0 3130 > > > * Exported from MasterCook * > > Blackberry Fruit Tart > > Recipe By : > Serving Size : 10 Preparation Time :0:00 > Categories : Fruit Pies Oregon Raspberry & Blackberry > > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > FOR CRUST > 1 1/2 cups all-purpose flour > 1/2 cup sugar > 1/2 cup butter -- cut into 1" pieces > 1 egg -- slightly beaten > 1 egg white -- slightly beaten > > FOR FILLING > 12 ounces cream cheese > 1/3 cup sour cream > 1/2 cup sugar > 1 1/2 teaspoons grated orange rind > 3 tablespoons orange juice > > FOR PUREE > 2 cups frozen whole blackberries > 6 tablespoons sugar > 1 1/2 tablespoons cornstarch and > 1 1/2 tablespoons cold water > > FOR GARNISH > 3 cups frozen whole blackberries -- partially thawed, drained (Fresh may also be used if available) > > > For crust: In large mixing bowl combine flour, sugar and butter. Beat at > medium speed, scraping bowl often until mixture is crumbly- 2 to 3 > minutes. (If using food processor, combine same ingredients in processor > bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer > bowl.) Make well in center of flour mixture and pour in egg, reserving egg > white for later. Blend with fork until incorporated thoroughly. Mixture > will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" > tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees > F. Brush crust with beaten egg white and bake 15 to 20 minutes or until > golden brown. Cool. > > For filling: Beat together softened cream cheese with sour cream. Add > sugar, grated rind and juice and beat until smooth. Spread evenly over > prepared crust and refrigerate. > > For puree: Rinse processor. Place berries in bowl and process until > pureed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add > sugar and continue to cook another 5 minutes. Gradually add cornstarch > mixture to thicken. Cool. > > Pour cooled puree over filling. Just before serving, garnish by placing > fresh or partially thawed individual berries over top. Refrigerate until > serving time. > > Just before serving, remove sides of pan. Best when served same day. > > Serves 8-10 > > Description: > "Create a gorgeous work of art with this striking combination of > colors and flavors- a real show-stopper." > Source: > "Oregon Raspberry & Blackberry Commission" > S(Internet address): > "http://www.oregon-berries.com/" > > - - - - - - - - - - - - - - - - - - - > > Per serving: 455 Calories (kcal); 24g Total Fat; (45% calories from fat); > 7g Protein; 57g Carbohydrate; 84mg Cholesterol; 211mg Sodium Food > Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 > Fat; 2 Other Carbohydrates > > NOTES : For a more colorful approach, try using different color fruit > purees to adorn filling. While puree is cooling, rinse processor and puree > 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. > Cover half the filling with blackberry puree and other half with peach > puree. Garnish with fresh or partially thawed blackberries, diced peaches > and sliced or diced kiwi in a decorative line where the two colors meet. > Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 3435 0 439 0 0 0 2269 0 > > > AUTUMN CRAFT BAZAAR: SEASONAL WREATHS > Wreaths are a beautiful way to decorate your home for any season. > Inexpensive and surprisingly simple to make, you can create a custom > wreath for any room or any occasion. Here's how! > > You'll need: > * 14" diameter grapevine wreath (Purchase at any craft store.) > * Floral picks (They look like big toothpicks with wire wrapped around the end) > * Floral Wire > > Any of the following: > * Evergreen/Fir Boughs > * Colorful dried leaves > * Eucalyptus > * Strings of dried fruit (cinnamon sticks, lemons, apples, oranges) > * Mini pumpkins > * Berries > * Bay leaves (These will be much less expensive if you purchase from a > florist rather than dried from the grocery) > * Baby's Breath or dried Statice > * Thick and/or thin ribbon > * Mittens, ornaments, or mini-wrapped presents > > 1. First, turn your wreath over and use the floral wire to create a wire > loop. (Anticipate how heavy your wreath will be when determining the size > of the loop.) Now, if you prefer, you can hang your wreath and work from > an upright position. > > 2. Turn your wreath back over and, without fastening yet, arrange your > materials until you have an arrangement with which you are pleased. Both > your wreath and your materials will be in much better shape if you can > spare them from being arranged and re-arranged. Keep in mind that fuller > wreaths tend to have a warmer, more complete look about them, but don't be > afraid to try your own ideas! Do arrange your heavier foliage, including > evergreen and eucalyptus, on the lower layers of the wreath so as not to > overpower your more delicate items. > > 3. Once you've decided on placement, use your floral wire to secure the > foliage to the wreath. After your initial layer is complete, compliment it > with strings of dried fruit and berries, or dried flowers. (Use the floral > picks to secure gourds or other heavier items.) For a unique winter look, > fill only the right half of your wreath (from two o'clock to eight > o'clock) with evergreen and berries and suspend mittens, ornaments, or > mini-wrapped packages from the top. Top your wreath with a fabric bow that > compliments your own style. > > 4. Now you're done, and it was easy! Don't be limited by what I've > presented here, though. You can use nearly anything from your home or > garden to decorate a beautiful wreath. Keep your eyes open and bear in > mind that mini-wreaths make quick, lovely gifts for friends and family. > > > That's all for this month...Don't forget to enter your favorite holiday > cookie recipe in the SierraHome.com Great Holiday Cookie Bakeoff and > definitely don't forget to visit HolidaySurvival.com. From all of us at > SierraHome, have a safe and happy Thanksgiving. > > > All best, > > > Jessica Stutman > Editor, SierraHome.com >