Turkey Day Menu

It is so hard for me to believe that Thanksgiving is only a few days away! This year is sure to be entertaining for everyone because I will be cooking and serving our late lunch. This will also be my first turkey, so please pray for me next Thursday! I thought that I would share our menu and a few recipe ideas with everyone so here goes...

Oven Roasted Turkey with Cranberry and Walnut Stuffing
Zinfandel Cranberry Sauce
Old Fashioned Dressing
Sweet Potato Souffle
Arugula & Gruyere Cheese Quiche
Green Beans with Toasted Almonds
Homemade Pumpkin Pie with Vanilla Whipped Cream
Cherry Pie from Big City Bakery in Athens, GA

Zinfandel Cranberry Sauce:
-1 cup sugar
-1 cup Zinfandel (We're using 4 Vines 2004 Sonoma "Sophisticate" Zin)
-12 oz fresh cranberries
-1/2 tsp fine orange zest

Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes or until cranberries pop, stirring occasionally. Chill.

Arugula & Gruyere Cheese Quiche:
-1 frozen pie crust
-3/4 cups Gruyere cheese, shredded
-2 tsp olive oil
-1/2 cup finely chopped shallots
-5 cups chopped arugula (this works with any leafy green...we even tried it with collards!)
-1 tsp balsamic vinegar
-3 eggs
-1 cup heavy cream
-salt & pepper to taste
-1/2 tsp paprika
-1/4 cup bacon crumbles (optional)

Preheat oven to 375F. Sprinkle shredded Gruyere cheese across the bottom of the pie crust. Saute olive oil, shallots, arugula, and vinegar until the greens cook down.

In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and paprika. Pour the vegetable mixture into the pie crust. Cover the vegetable mixture with the egg mixture and sprinkle with bacon bits. Bake for about 20 minutes or until the quiche starts to lightly brown on the top.

Green Beans with Toasted Almonds:
-1 1/2 pounds fresh green beans, trimmed
-2 tbsp olive oil
-Salt & pepper to taste
-1/4 cup toasted sliced almonds

Add oil to the pan. Toss beans in oil and melted butter. Add salt & pepper to taste. Sprinkle almonds on top and serve! Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.

Homemade Pumpkin Pie with Vanilla Whipped Cream:
1 medium (about 6 pounds) Cheese Pumpkin
3/4 cups WHOLE milk
3 eggs
1/2 cup honey
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 cup whipping cream
1 tsp pure vanilla extract

Preheat the oven to 350F. Bake the sliced and covered pumpkin until tender. When it is easily pierced with a fork, scrape away from the skin and transfer the "meat" of the pumpkin into a food processor . Add the remaining ingredients to the processor and pulse until everything is evenly mixed. Pour the mixture into a frozen pie crust and bake for 50-60 minutes .

Whipped Cream: Whisk together whipping cream and vanilla extract until fluffy. Place in the freezer for about 5 minutes and whip it again!