Wednesday, December 14, 2011

Thanksgiving Dinner part 2

I have already posted Thanksgiving Dinner part 1, which had all the dishes we had for Thanksgiving that did not require a recipe. This post will contain the foods that did require recipes. All the recipes that follow came from Spirit of the Harvest. We tweaked some of them. So, I'll put our changes/notes in red with the recipes.

Some notes on this meal:
Whenever oil was used, it was Sunflower Oil
The only sweetener we used was honey
The only flour used was corn flour

Hoe Cakes:
2C water
2C cornmeal
2tsp Salt {we omitted the salt}
2 Tbl butter {we used oil}
1 Tbl chopped fresh dill (optional)

Preheat oven to 375F. bring water to a boil in a saucepan. Stir in Cornmeal, salt, butter, and dill, if desired. Place in a buttered 8-in square pan and bake for 25 minutes. Cut into squares and serve. Serves 6-8.

Dea made this. She made a double batch, I think. It was quite good, basically just baked polenta.





Sweet Potato Cakes:
2 large sweet potatoes, cooked & peeled
2 eggs
1/2C flour
1 tsp salt {we omitted}
1/2tsp ground, dried spicebush berries or allspice {used allspice}
2-3 Tbl bacon drippings, lard, or oil {used oil}

In mixing bowl, mash sweet potatoes. Stir in eggs, flour, and seasonings.
Heat drippings on a griddle of in a large skillet. Drop sweet potato mixture onto griddle with large soup spoon. Brown on one side. Turn cakes & flatten with a spatula. Brown on other side and serve hot with butter or honey. Makes 10-12 cakes.

Dea also made this. She made it a little thick, though, and couldn't cook it all the way through in the pan. So, they were finished off int he oven, to make sure they were cooked in the middle. These were very good. Even Jay, who hates sweet potatoes,  really enjoyed them.


Blackfoot Buffalo and Berry Soup:
1 1/2lbs buffalo or beef chuck steak, trimmed and cubed {used bison meat, think it was between 1 1/2 - 2lbs}
3Tbl bacon drippings or vegetable oil {used oil}
4C meat broth or water {used chicken stock}
1C sliced green onions {didn't measure, just used 1 bunch}
1C fresh serviceberries, blackberries or blueberries, washed and drained {used fresh blueberries and dried blueberries & cranberries for total of 2 - 2 1/2C fruit}
1Tbl honey

Brown meat in hot bacon drippings or oil in a Dutch Oven. Add broth, green onions, berries, and honey. Simmer for 1 hour, or until meat is tender. Season with salt & pepper. Serves 4 to 5.

We simmered for about 2 hours. This was fantastic! It was a great combination of flavors, and everyone enjoyed it.



Sauteed Wild Mushrooms and Onions:
4 strips bacon
3/4lb wild mushrooms - morels, chanterelles, honey mushrooms, or oyster mushrooms {our local stores had a very slim selection of mushrooms. We ended up with shitake, wood ear, and button. Also, we didn't measure, but I'm pretty sure it was more than 3/4lb} 
1/4C sliced green onions
Salt & pepper to taste

We had to get some of the mushroom dried & re-hydrate them.


Cook bacon in a large skillet over medium-low heat. Remove bacon, chop or crumble, and reserve. Reserve drippings in skillet.
Clean mushrooms {I shortened this. In the cookbook, it gives directions for cleaning mushrooms}and slice if necessary
Heat bacon drippings over medium-high heat. Add mushrooms and green onions and saute for 1-2 minutes, until just tender. Return bacon to skillet, toss, and serve. Season with salt & pepper. Serves 4-6




So, that was the rest of our Thanksgiving dinner. If you haven't read it yet, check out Thanksgiving Dinner part 1. It has the Cranberry Honey Turkey, Cranberry-Strawberry Sauce, Mashed Potatoes with Dill & Chives, Fried Polenta (with & without dried fruit), and Fruit Salad. Though, I don't have pictures for all of it.