🍁 Here are a few of the PNA’s favorite Thanksgiving dishes with recipes 🍁
Frederique, Chairperson
Cranberry Pear Hazelnut Chutney
Ingredients
- 4 cups (12 oz. bag) fresh or frozen cranberries, picked over, and stemmed
- 2 ½ cups sugar (I use 2 cups)
- 6 whole cloves
- 2 cinnamon sticks, each about 3 inches long
- 1 teaspoon salt
- 4 firm Bosc or Anjou pears, peeled, halved lengthwise, cored, and cut into ½-dice
- 1 small yellow onion, diced
- 1 cup golden raisins
- 1/3 cup diced crystallized ginger (I use fresh ginger, not crystallized)
- ½ cup whole hazelnuts ( or unsalted cashews), roasted, skins removed, and halved
Directions
In a deep 6-quart saucepan, combine the cranberries, sugar, 1 ¼ cups water, cloves, cinnamon, and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to open, about 10 to 12 minutes. Adjust the heat so the mixture simmers. Stir in the pears, onion, raisins, and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Remove from the heat, stir in the hazelnuts, and allow the mixture to cook to room temperature. Discard the cinnamon sticks and cloves if you can find them. Refrigerate in tightly sealed jars for up to 3 months. Makes about 2 quarts
Cook’s Notes:
Crystallized ginger slices are typically packaged in 4-ounce boxes and are available in the Asian foods section of well-stocked supermarkets. Try to buy shelled hazelnuts (also known as “filberts”) with the skins removed. To roast, place the nuts on a rimmed baking sheet in a preheated 375 degree F oven. Roast for about 15 minutes, until lightly browned. If they have skins, when they cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels. Rub the nuts to remove most of the skins (they never completely come off). You can substitute unsalted cashews, if necessary. Roast like hazelnuts, until lightly browned, about 12 to 15 minutes.
Nancy S., Area 8 Representative
Apple Pie with French Crumb Topping
Preheat oven 375
Filling:
12-15 Sliced Apples
½ C Calvados
¾ C Brown Sugar
6 T Flour for filling
1 t Cinnamon
½ t Nutmeg
¼ t Salt
Pie Crust: Roll out and line pie pan
Topping:
1 ¼ C Flour for top
¾ C Brown Sugar
½ C Butter – sliced
Slice apples and add next 6 ingredients & stir
Pour filling into unbaked pie pastry in pan.
Topping: Mix flour and brown sugar.
Cut in butter & mix until mixture forms small lumps. Sprinkle topping evenly on pie.
375 convection oven. Bake on bottom rack until juices bubble around edges and through topping. Approx, 40 min. Set pie on rack to cool 2 hrs.
Carrie L., Area 5 Representative
DeeDee’s Zucchini Bread
In a large bowl mix together
1 cup of oil
2 cups of sugar
3 eggs (adding one at a time)
2 tsp of vanilla
In another bowl combine the dry ingredients:
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
3 cups of flour
Mix the dry ingredients into the wet ingredients.
Once combined use a wooden spoon to fold in:
2 cups of grated zucchini
1/2 cup of crushed walnuts (optional)
Bake at 350 for approx. 1 hour
