Thanksgiving for two
michelle 'FLAME' kelley
- 1/2 teaspoon salt 1/2 teaspoon dill weed 1/2 teaspoon dried oreg
- 1/4 cup chicken broth 2 tablespoons thawed orange juice concentrate 2 tablespoons slivered almonds, toasted 1-1/2 teaspoons minced fresh parsley
- 2 teaspoons extra-virgin olive oil, divided 2 teaspoons butter, divided 1 small shallot, chopped 1 stalk celery, chopped 1/2 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 2 (3- to 4-ounce) skinless turkey breast cutlets 4 slices stale whole-whe
- 2 tablespoons plus 1/4 cup reduced-sodium chicken broth 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup dry vermouth or dry white wine
- 1/2 cup walnuts halves, sliced almonds or pecan pieces, toasted 1/2 cup yogurt 2 tablespoons mayonnaise 2 tablespoons fresh flat-leaf parsley, minced 1/2 teaspoon nutmeg 1 teaspoon honey 1/2 lemon, zest finely grated freshly ground black pepper 2 lar
- 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped) 1/4 cup golden raisins 1/2 lemon, juiced
- 2 ears corn, kernels scraped from cob 1/4 cup chopped cilantro 1 tablespoon all-purpose flour 1 teaspoon granulated sugar pinch salt 2/3 cup milk 1 large egg, lightly beaten
- 1 large sweet potato, peeled and cubed 1 tablespoon chopped crystallized ginger 2 teaspoons butter 2 teaspoons maple syrup 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon pepper
- 1 large tart apple, peeled and sliced 1 pear, peeled and diced 1/2 cup dried cranberries 1 tablespoon lemon juice 2 tablespoons brown sugar 2 tablespoons quick-cooking oats 2 tablespoons butter, melted dash ground cinnamon
- ⅓ cup semisweet chocolate chips 1 tbsp unsalted butter ½ tsp vanilla extract 1 large egg yolk 1 tbsp warm water
- 1/8 teaspoon vanilla extract 1 large egg white 1/8 teaspoon cream of tartar 1 tablespoon granulated sugar 2 teaspoons powdered sugar
CORNISH GAME HENS FOR TWO
TURKEY AND STUFFING FOR TWO
WALDORF SALAD FOR TWO
CORN PUDDING FOR TWO
GINGERED SWEET POTATO MASH FOR TWO
AUTUMN FRUIT CRISP FOR TWO
CHOCOLATE SOUFFLE FOR TWO
In a small bowl, combine the first five ingredients;
sprinkle over hen halves.
In a small skillet, cook hen halves over medium-high heat
in oil until browned on both sides.
Transfer to an ungreased 11x7-inch baking dish; set aside
and keep warm.
In the same skillet, saute green onion and garlic until
Stir in broth and orange juice concentrate; pour over hen
Bake, uncovered, at 350 degrees F for 35-40 minutes or
until meat is tender and juices run clear.
To serve, drizzle with pan juices and sprinkle with
almonds and parsley.
Preheat oven to 375 degrees F.
Heat 1 teaspoon oil and 1 teaspoon butter in a medium
nonstick skillet over medium heat.
Add shallot and celery; cook, stirring occasionally,
until softened, 2 minutes.
Transfer the mixture to a medium bowl, stir in sage and
thyme; let cool for 5 minutes.
Meanwhile, place cutlets between sheets of plastic wrap
and pound with the smooth side of a meat mallet or a
heavy skillet until 8 to 10 inches wide and less than 1/4
inch thick. Be careful not to tear the meat. Remove the
Add bread to the celery mixture; stir in 2 tablespoons
broth, salt and pepper.
Place half the stuffing mixture in the middle of one of
the pounded cutlets; compress the stuffing into a log.
Fold and roll the meat over the stuffing. Tie in three
places with kitchen string.
Repeat with the remaining stuffing and the second cutlet.
Heat the remaining 1 teaspoon oil and 1 teaspoon butter
in a medium ovenproof skillet over medium heat.
When the butter melts, add the turkey rolls and brown on
all sides, turning occasionally, about 4 minutes.
Transfer the skillet to the oven and bake until the
turkey is cooked through, about 20 minutes.
Transfer the rolls to a serving plate; tent with foil to
Return the skillet to medium-high heat (take care, the
handle will still be hot); add vermouth (or wine).
Cook until dark and almost completely evaporated,
scraping up any browned bits, about 2 minutes.
Add the remaining 1/4 cup broth; cook for 1 minute, just
to reduce slightly.
Remove the string from the turkey; cut into 1/2-inch-
thick slices, if desired, and spoon half the sauce over
each portion. Serve warm.
Whisk the yogurt, mayonnaise, parsley, nutmeg, honey and
lemon zest in a large bowl and season generously with
Add the apples, celery and raisins to the bowl, and
sprinkle with the lemon juice; then toss with the
Cover and refrigerate if not serving immediately.
Preheat the oven to 350 degrees F with rack in the
middle. Butter a small shallow baking dish.
Pulse half of the corn in a food processor until coarsely
Transfer to a bowl and stir in the herbs, flour, sugar,
salt and remaining corn.
Whisk together milk and egg and add to bowl with the
corn; atir until just combined.
Pour into baking dish and bake until the center is just
set, about 30-35 minutes. Let stand 15 minutes before
Place potato in a small saucepan and cover with water; bring to a boil.
Reduce heat; cover and cook for 10-15 minutes or until tender and drain.
In a small bowl, mash potato with remaining ingredients. Serve warm.
Place prepared apple and pear in an ungreased 2-cup baking dish; sprinkle with dried cranberries and lemon juice.
Combine the brown sugar, oats, butter and cinnamon; sprinkle over fruit.
Cover and bake at 350 degrees F for 30 minutes.
Uncover; bake 15 minutes longer or until apple and pear are tender.
Serve with whipped cream or ice cream if desired.
Preheat oven to 350 degrees F.
Coat 2 cup-sized ramekins with cooking spray and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.
Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler.
Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk.
Remove from heat; add vanilla.
Beat egg white and cream of tartar at high speed of a mixer until soft peaks form.
Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
Spoon evenly into prepared ramekins.
Bake for 20 minutes or until puffy and set.
Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.