To make a scrumptious, festive meal, it is important to take it easy and use every moment wisely. This is not a good time to try new complicated recipes. Make things that are familiar to you, then it is just as easy to cook for ten as it is to cook for two.
Cooking a turkey for Thanksgiving? Instead of cooking a large turkey all day, think about cooking two small ones, side by side, in just a few hours. Carve one before your guests sit down and the other stays looking good!
November feasting is not limited to the turkey and dressing of Thanksgiving Day, but encompasses the full harvest of autumn fruits and vegetables.
For a quick hors d’oeuvre; top a round of garlic, herb, Boursin cheese with olive tapenade and surround it with Melba toast and fruit.
QUICK ZUCCHINI BISQUE
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 8
3 lbs. zucchini, thinly sliced
1 large onion, chopped
4 Tblsp. butter
3/4-1 tsp. curry powder (depending on individual taste)
2 (10-3/4 oz.) cans chicken broth
1-1/2 cups milk
Salt and pepper to taste
Melt butter in large saucepan. Add onion and zucchini. Simmer until almost tender. Add milk, broth and seasonings. Bring to a boil, and simmer until cooked. Allow to cool slightly before putting in blender. Blend until smooth. This soup can be served hot or cold, it is delicious either way. If serving cold, allow to chill at least 4 hours in the refrigerator.
VEAL WITH ARTICHOKES AND LEMON SAUCE
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6
12 small veal scalloping (1/4 inch thick)
Seasoned flour to coat
6 Tblp. butter
1/2 cup finely chopped shallot or onion
1 (14 oz.) jar or can artichoke bottoms
1/2 cup dry white wine
1-1/2 cups chicken stock or bouillon
2 small lemons
1/2 cup heavy cream
Salt and black pepper
Coat veal in seasoned flour. Heat butter in a heavy-bottomed pan over medium heat and saute the scaloppine for a few minutes until golden brown, turning once. Add the chopped shallot and drained artichoke bottoms, and pour in the white wine. Bring the mixture to a simmer, then reduce the heat. Add enough stock or bouillon to cover the veal completely. Grate the rind from the lemons and set aside; add the squeezed lemon juice to the sauce. Cover the pan with a tight-fitting lid and cook over low heat for 20 minutes, or until the veal is tender. Stir in the cream and simmer the sauce for a further 5-6 minutes, uncovered, until the sauce has a creamy texture.
Adjust the seasoning with salt and freshly ground pepper.
Arrange the scalloping in the center of a warmed serving dish and surround with a border of buttered noodles or fluffy rice with a scattering of grated lemon rind. Serve with an accompaniment of steamed broccoli. Recipe found in Ship to Shore I.
WALNUT TART
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6
Shell:
1/3 cup butter
1/4 cup sugar
1 egg yolk
1 cup flour
Filling:
2 cups walnuts, coarsely chopped
2/3 cup light brown sugar, packed
1/4 cup butter
1/4 cup dark corn syrup
2 Tblsp. heavy cream
Garnish:
1/2 cup heavy cream, whipped
Preheat oven to 375 degrees F.
Shell: Beat butter, sugar and egg yolk. Beat in flour just until blended. Press dough into bottom and sides of a 9-inch tart pan. Bake 12 minutes or until lightly browned. Cool. Bake nuts on cookie sheet 5 minutes. Stir sugar with butter, corn syrup and 2 Tblsp. heavy cream. Boil one minute. Put walnuts in shell. Pour mixture over walnuts. Bake 10 minutes or until bubbly. Serve with whipped cream. Recipe found in Ship to Shore I.
Editor’s Note: Capt. Jan Robinson is author of the Ship to Shore Cookbook Collection. She holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. To order: Go to website www.shiptoshoreINC.com or email CapJan@aol.com or call 1-800-338-6072. Mention All At Sea to receive your special discount
