New User Sign UpShopping CartCustomer SupportLoginLoginMy AccountMy AccountNew User Sign UpCustomer SupportShopping Cart
BeyondWork
  Home Balance Beyond Thanksgiving Dinner
Beyond Thanksgiving Dinner
By Jill Banks

There's no shortage of ideas for what to serve on Thanksgiving Day, but there is life after Turkey. Here are some ideas to help you decide what to serve for meals surrounding the big day.

Smoked Salmon and Dill Scones
Bake these savory salmon scones until just cooked but not browned. Freeze in airtight containers and then, on the morning you want them for breakfast, simply thaw and warm in a 425°F oven for 15 minutes. Serve with chive- or green-onion-scrambled eggs and fresh fruit for a quick and easy breakfast. Or serve as to complement to Potato Leek Soup (recipe follows).

Makes 8 scones
1 cup flour
2 tsp. baking powder
¼ tsp. sugar
¼ tsp. salt
4 Tbsp.cold butter
6 Tbsp.half and half
2 oz. salmon, diced into small pieces
2 Tbsp.snipped fresh dill or
1 tsp. dill weed and 1 tsp. of crushed dill seed.

Preheat oven to 425°F. In food processor combine flour, baking powder, sugar and salt. Add butter and pulse until it resembles breadcrumbs or rub the flour and butter together with the ends of the fingertips using a light lifting movement. Add salmon dill, and pulse until the mixture can form into balls.

Divide the dough into two equal balls. Roll into a circle about 1 inch thick. Now cut the circle each circle into six pizza-style wedges. Separate the wedges and place on a greased baking sheet. Baked until puffed and golden about 15 minutes. If freezing to serve later, remove before fully browned. Serve with scrambled eggs or omelets and fresh fruit.

Breakfast Fruit Compote
This warm and healthy dish is yours to personalize. Make it with the fruit you like best or have on hand. Start with a can of fruit like pineapple chunks. Add at least one fresh apple diced into half- to one-inch cubes to give the dish some crunch. Pour the canned fruit and juice into an ovenproof dish and warm. Using the microwave makes this dish fast and easy. Making a large quantity of this dish ahead can mean warm fruit available for a couple of mornings. If you make this dish ahead, you'll find the fruits absorb the juices. Re-hydrate by adding additional fruit juice. Now have fun and create your own signature warm fruit compote from the ideas below.

Serves as many as you like, just add more fruit.
Apples, diced no smaller than half-inch chunks
Raisins
Dried cranberries or cherries.
Slightly unripe pear, diced no smaller than half-inch chunks
Persimmon (the hard apple-like variety), diced no smaller than half-inch chunks Prunes and/or dried apricots
½ tsp. of cinnamon per cup of fruit (increase or decrease according to taste)
1 tsp. of brown sugar per cup of fruit (increase or decrease according to taste)
Apple juice or other fruit juice for additional juices

Combine all ingredients in an ovenproof dish and warm in the oven for 35 to 45 minutes. This is a great dish to set put in an automatic oven the night before--you'll awake to a house filled with the sweet warm smell of cinnamon. Serve with yogurt and chopped nuts or over oatmeal.

Potato Leek Soup
If you have guests arriving the night before Thanksgiving, consider serving a simple dinner of soup and fresh crusty bread followed by fresh and dried fruit (figs, apricots, and prunes) with nuts and cheese. The simplicity of the meal and flavors will compliment the richness of the next days dinner. Here's a simple soup that's a real winner.

Serves 4
2 cups chopped leeks, wash thoroughly, use white and light green parts
2 Tbsp.butter
1 clove garlic, chopped
½ medium onion, diced
1 medium potato, peeled and diced
2 cups chicken broth
1½ cups cream or milk (use non-fat if you prefer low-fat results)
Seasoning: salt pepper, lemon juice and nutmeg to taste

Melt the butter in a saucepan and add the garlic and onion. Stir well to coat with butter. Reduce the heat, cover the pan and leave the vegetables to cook very slowly for 5 to 10 minutes. Meanwhile, prepare the leeks and potatoes and then add to the pan. Continue the slow covered, cooking process for 10 more minutes --this is called "fat steaming" and greatly enhances the flavor of the finished soup. Check the mixture regularly to make sure the heat is low and the vegetables are simply bathing in the steam and fat. Stir occasionally. Mixture will be aromatic and the onions and potatoes will take on a translucent look if this process is done well. Add the broth and cook until the vegetables are completely tender. Add half the cream or milk and then puree in a blender or food processor until smooth. Add the remaining cream or milk, heat, season and serve. May be served with grated blue cheese. Excellent with freshly grated Italian Gorgonzola or English Stilton.
 
BeyondWork Easy Extras
 
 
 
(c) 2001 Copyright BeyondWork Inc.  All rights reserved.