Week 9: Italian Thanksgiving

Thanksgiving is a time when we come together as a family. We enjoy a meal together and give thanks for all that we have. What better opportunity than now to celebrate my Italian heritage with a twist on the traditional Thanksgiving menu.

Keep in mind on this holiday that the most important part of the celebration is spending time with the ones you love. Don't rush the process, take your time. Dinners in my Italian home could last hours, sitting around after the table gets cleared just talking. It would get so loud, speaking over one another because whoever was loudest was heard. I learned so much as a child about where I came from and about who my parents, aunts, uncles and grandparents were before I came to be. The value of these experiences is priceless. Enjoy cooking this menu and enjoy eating it. I did.

Cranberry Sorbet

Ripe pears mellow the tart taste of the cranberries somewhat, but if you like things sweeter, you may need to add more agave nectar or other sweetener.

1 package (12 ounces) cranberries*
2 ripe pears, peeled and cored
1/2 cup agave nectar, or to taste
1/2 cup water (approximately)
grated rind of one orange

Put all ingredients into the food processor and puree until smooth. Pour into a shallow pan or dish and place in the freezer. Let it freeze until solid. About 15 minutes before serving, take it out of the freezer and let it thaw for about 10 minutes. Put it back into the food processor and process until it becomes fluffy. If necessary, add a little cold water to aid in blending. Serve immediately. Or, if you have an ice cream maker, just follow the manufacturer's directions.

*You can use frozen cranberries, but be prepared to process in small batches before adding the other ingredients.

Source: http://blog.fatfreevegan.com/2007/11/fresh-cranberry-sorbet.html

Cornmeal Sweet Potato Breadsticks

Ingredients

1 cup warm water
1/2 teaspoon salt
2 1/2 teaspoons yeast (1 package)
1/4 teaspoon cayenne (optional)
2 cups flour
1/2 teaspoon cinnamon (optional)
1 1/4 cups cornmeal
1/4 cup vegetable oil
1 cup sweet potatoes grated

Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients. Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.). Cover and let rise about an hour, until doubled in bulk.

Preheat over to 350. Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures. Bake about 10 minutes, until lightly browned.

Source: http://www.bigoven.com/166215-Cornmeal-Sweet-Potato-Breadsticks-recipe.html

3 Bean Salad

16 oz Italian cut green beans, drained
16 oz Kidney beans, drained
16 oz Chick peas, drained
2/3 c. olive oil
1/3 c. vinegar
1 tsp dried oregano
1 lg onion, thinly sliced
2 cloves garlic, minced
½ tsp pepper
1 tsp salt

Combine all ingredients in a large mixing or serving bowl. Gently toss ingredients to coat the beans and onions well and place in refrigerator for about an hour before serving. Toss again before serving.

Pumpkin Ravioli

1 c. ricotta cheese
¼ c. cream cheese
1/2 c. pumkin pie mix
½ tsp salt
1 tsp garlic
¼ tsp nutmeg
2 c. all-purpose flour
½ tsp salt
¼ c. tomato paste
1 tbs olive oil
2 eggs
2 tbs water

Mix the ricotta and cream cheese, pumpkin mix, 1/2 teaspoon salt, tsp garlic, and ¼ tsp nutmeg. Set filling aside.

Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bowl until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.

Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.

Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.

Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

Recipe modified from original.

Source: http://allrecipes.com/Recipe/Pumpkin-Ravioli/Detail.aspx

Sage Cream Sauce

3 tbs butter
2/3 c. finely chopped shallots
3 tbs chopped fresh sage
1 1/4 c. dry white wine
1 1/3 c. whipping cream

Meanwhile, melt butter in heavy medium skillet over medium heat. Add shallots and sage to skillet. Sauté until fragrant, about 30 seconds.

Add wine and cream. Increase heat and boil until sauce is reduced to generous 1 ¼ cups, about 5 minutes.

Modified from original.

Source: http://www.razzledazzlerecipes.com/thanksgiving/ravioli-sage-cream-sauce.htm

Homemade Italian Turkey Sausage

This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.

2 1/2 ground lean turkey
3 large cloves garlic, crushed
1/4 teaspoon dry basil
1/4 teaspoon dry oregano
1/4 teaspoon cracked rosemary
1/4 teaspoon hot red pepper flakes (or to taste)
1 1/2 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)
Casings (water packed)*

Place meat in a large bowl, add dry seasonings and blend by hand to mix thoroughly to ensure it is spread throughout the meat.

Add broth or wine and mix again by hand.

Stuff by hand or use stuffing attachment on electric meat-grinder (do NOT use blade in meat-grinder when stuffing).

*Casings should NOT be packed in salt. Get fresh casings from the butcher.

Modified from original recipe.

Source: http://www.cooksrecipes.com/gmeat/homemade-italian-sausage-recipe.html

Additional Items:

Shaved Parmesan cheese
Espresso coffee and/or Cappuccino

Follow up your meal with a cup of strong coffee and an Italian dinner liquer, I served Dissorono. Frangelico is also delicious. People love them!