What to do with leftover Turkey.

One suggestion on the Pillsbury site is to make a Turkey Philly.
Ok that sounds good but lets take that in a different direction, what about Swiss or Gruyere cheese instead of Mozzarella.
How about a little cranberry sauce on that. Or switch it with some Brie, granny smith apple slices.
Not in the mood for a Sandwich. Slice it up and add it to a salad, with some blue cheese and sliced green peppers and tomatoes.
Use a pizza crust and white sauce and make a turkey pizza with olives, peppers and Mozzarella cheese.
Turkey is just another poultry so what do you do with your chicken, try the turkey instead.

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Squash Soup….nice in the winter.

This was a discussion in the making. My teacher asked about a good squash recipe. Well I said usually I put things like all spice and cinnamon and heavy cream in mine. So I polled some friends and and we agreed on some basic things.

About 6 cups of squash which could be acorn or butternut. The squash itself should be either cut in half’s and cooked faced down or up with butter some spices and maybe some brown sugar (without the seeds). About 400 degrees for about 30 mins or so.

Now either a chicken or vegetable stock about 3 to 6 cups, how think do you like it. Also the other reason is you might want to add water or a nice white wine. Remember when you add the squash puree it first.

Here is where we came up with some many ideas on what to add to it after that. For spices the list included salt, pepper, allspice, dill, sage, bay leaf, thyme, basil, garlic, cayenne pepper, ginger, nutmeg and cinnamon. Think of what you like to taste, be creative, use what you like.

Next other items to add, we all agreed that we hadn’t had great luck with normal potatoes, but sweet potatoes were a plus, other things you might use. Celery, Fennel, Carrots, Apples could be Granny Smith, Gala, Fuji, Onions could be yellow or white caramelized or lightly brown. Honey or cream even Mascarpone cheese or Gruyere, even Swiss is a nice accent to the soup. Don’t forget croutons, favored or not.

Make it your way, see what you can come up with and let us know.

It’s that time of year…..Turkey time.

Yeah we are getting close to Thanksgiving and the time for turkey. Inject it this year, try Spatlese.

This wine is slightly sweet and white and will make your bird moist and delicious.

Or try putting butter under the skin with oranges and lemons, little sage. Almost any bird is great with fruit and spices tuck under between the breast and skin.

But say you are tired of turkey or ham for the usual Thanksgiving meal, do what the first Pilgrims and Indians did!

Try pheasant, quail, duck, goose, elk, buffalo. Remember turkey may not have been on the menu back in the good old days (1600s).

Take a chance, try something new. Give the turkey a rest for a little while longer.

Cooking with beer, Grimm Brothers Beer!

Well Grimm Brothers Brewhouse is doing another event, this time to benefit House of Neighborly Service. What makes this event fun is they will be having 5 courses using 5 different Grimm Brothers Brew. You will learn how to create each course. Hear the Grimm Brothers beer story and take home two recipes from the evening. They also plan on having door prizes. It cost $30 per person and the reservations have been limited to 97.

At the time writing this I was told they only have 20 spaces left. To make reservations call 970.635.1985 Wapiti Colorado Pub, located at the Mariana Butte Golf Course. It takes place Weds Nov. 9 from 6 to 10 pm.

Just to get that appetite moving here is a Chocolate Stout cake recipe.

For the Cake, 2 cups stout, 2 cups (4 sticks) unsalted butter, 1 1/2 cups unsweetened cocoa powder, 4 cups all purpose flour, 4 cups sugar, 1 tablespoon baking soda, 1 1/2 teaspoons salt, 4 large eggs, 1 1/3 cups sour cream
For Icing, 2 cups whipping cream, 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter the  paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

This recipe can also be found at Epicurious.com