THE RECIPE BOX

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Great cranberry WINES From America's Hometown to compliment your meal!

Furmenty
(A wheat pudding on the order of an Indian Pudding)


Recipe submitted by Plimoth Plantation, as published in"The Thanksgiving Primer"- guide to information on the "First Thanksgiving" and Pilgrim recipes.

FERMENTY
Ingredients
  • 1 cup cracked wheat
  • 1/8 tsp. ground mace
  • 1 quart milk
  • 1/2 tsp. ground cinnamon
  • 3/4 cup milk
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1/2 tsp. salt
  • additional brown sugar
FERMENTY
Directions
  1. In a large pot, bring the water to a boil and add the wheat. Lower heat to simmer, cover, and continue to cook for 1/2 hour, or until, soft. Drain off all the water and add the milk, cream, salt, mace, cinnamon and brown sugar.
  2. Continue to simmer, stirring occasionally, until most of the liquid is absorbed (20 to 30 minutes).
  3. In a small bowl, beat the egg yolks and slowly stir 1/2 cup of the wheat mixture into the yolks. Then stir the yolk mixture into the pot, and continue cooking for another 5 minutes, stirring frequently.
  4. Serve sprinkled with brown sugar.

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Chestnut Stuffing for Turkey


CHESTNUT STUFFING FOR TURKEY
Ingredients
  • 2 pounds chestnuts
  • 1 cup oil
  • 2 cups consomme'
  • 6 green onions (scallions)
  • 2 celery stalks
  • 2 tablespoons choped parsley
  • 1 tablespoon chopped chives
  • 2 cups soft bread crumbs
  • 3 tablespoons butter
    		•
    • 3/4 pound sausage meat
    • 1/2 teaspoon marjoram
    • 1 bay leaf
    • Salt
    • Pepper
    • 1/4 cup red wine
    • 1/4 cup brandy

    CHESTNUT STUFFING FOR TURKEY
    Directions
    1. With knife make "X" cut on the flat side of each chestnut.
    2. Heat the oil in heavy skillet; add chestnuts. Cook over high heat about 3 minutes; stir and shake pan constantly. Remove shells and inner skins as soon as possible; place nuts in pan with consomme'. Cook 15 to 20 minutes, unitl tender; drain. Chop coarsely.
    3. Chop onion, celery, parsley, and chives.
    4. Make bread crumbs.
    5. Melt butter. Add celery and onions; cook and stir 3-4 minute. Add sausage, parlsey, chives, and herbs. Season to taste with salt and pepper; cook and stir with fork, breaking up the meat.
    6. Moisten the bread with wine and brandy. Add to skillet; mix well. Add chestnuts;mix again. Yields 5 cups.

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    Roast Turkey with Chestnut Dresssing


    ROAST TURKEY W/CHESTNUT DRESSING
    Ingredients
  • 1/4 cup butter or margarine
  • 1 large onion, peeled, chopped
  • 2 stalks celery chopped
  • 1/4 pound ground veal
  • 1/4 pound ground pork
  • 1 turkey liver, chopped
  • 3/4 teaspoon salt
  • fresh ground black pepper
    • 3/4 pound sausage meat
    • 1/2 teaspoon Hungarian sweet paprika
    • 6 cups soft bread cubes
    • 1/4 cup chopped parsley
    • 1 pound chestnuts, roasted, skinned, chopped
    • 1 egg well beaten
    • 5 slices bacon

    ROAST TURKEY W/CHESTNUT DRESSING
    Directions

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    Pumpkin Apple Soup


    Recipe submitted by chef Richard Catania of The Award winning     Hearth n' Kettle Restaurants of Plymouth, Ma. and Cape Cod. When in Plymouth, visit the Hearth n'Kettle at the John Carver Inn

    PUMPKIN APPLE SOUP
    Ingredients
  • 1 lb. 5 oz. Pumpkin Puree
  • 1/4 tsp. Clove
  • 1/4 lb. Apple Sauce
  • 1-1/4 lb. Butter
  • 2-1/2 tsp. Nutmeg
  • 3 qt. Chicken Stock
  • 2-1/2 tsp. Ginger
  • 1-1/2 cups Brown Sugar
    • 2 qt. Light Cream (Hot)

    PUMPKIN APPLE SOUP
    Directions
    METHOD:
    Cook all ingredients until smooth and hot -- simmer 15 minutes. Finish with cream.

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    Mary's Harvest Muffins


    Recipe submitted by Betsy Parks at the Cranberry World Vistors'Center.
    Sponsor's of     The Annual Thanksgiving Stroll Through The Ages

    Mary's Harvest Muffins
    Ingredients
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1/4 cup butter or Margarine
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 cups flour
  • 1/2 cup CITRUS REFRESHERS cranberry orange juice drink
  • 2 cups OCEAN SPRAY Fresh or Frozen Cranberries, coarsley chopped

    Mary's Harvest Muffins
    Directions
    1. Preheat oven to 350 degrees, grease muffin tins.
    2. Using an electric mixer, beat sugar and butter together in a medium bowl until light and fluffy.
    3. Add eggs, one at a time, beating after each addition.
    4. Combine flour, baking powder and salt in a separate bowl. Add this alternately with the juice drink to the butter mixture.
    5. Stir in cranberries.
    6. spoon into muffin cups, filling 3/4 full with batter.
    7. Bake 20 minutes or until golden brown. Makes 12 muffins.

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