Happy Thanksgiving!

Bridebahama's Butternut Squash

This is one of my favorite side dishes. It's very easy too and you can make a day or 2 ahead and refrigerate and then reheat.

Ingredients:
-butternut squash
-butter
-maple syrup

Directions:
Slice squash in half lengthwise. Scoop out seeds/fleshy bit and discard.

Place squash on rimmed baking sheet and add some water to the tray.

Place in 350F degree oven for at least 30 mins (depends on squash size).

When it's cooked it will be soft. Remove from oven and scrape out the flesh.

Add to large bowl along with butter (I use at least half a stick, but I like butter!) and a few T's of maple syrup.

You can start with a little and add more later. Mash together with a potato masher.

At this point taste, add anything you think it may need, including a dash of salt.

Puree in blender or using an immersion blender if you have one.

Keep warm in oven covered with foil until ready to serve.

(note: You do not have to puree, I just prefer the texture)

Turkey with Herbes de Provence and Citrus

This is the turkey recipe I use and love. I've used it several times although I personally do not add the giblets to the pan- they gross me out a little! I think it's a Giada recipe from the Food Network.

Turkey with Herbes de Provence and Citrus

Prep Time:45 min

Inactive Prep Time:30 min

Cook Time:3 hr 0 min

Level:Intermediate

Serves:8 to 10 servings

1 (14 to 15-pound) turkey, neck and giblets reserved

1 orange, cut into wedges

1 lemon, cut into wedges

1 onion, cut into wedges

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh oregano sprigs

7 tablespoons unsalted butter

2 tablespoons herbes de Provence

1 tablespoon olive oil

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

6 cups canned low-salt chicken broth (approximate amount)

1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels.

Place the turkey on a rack set inside a large roasting pan.

Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.

Tie the legs together to hold the shape of the turkey.

Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.

Rub the butter mixture all over the turkey and between the turkey breast meat and skin.

Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)Cover the turkey breast with foil.

Roast for 20 minutes.

Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.

Roast the turkey for 40 minutes.

Reduce the oven temperature to 350 degrees F.

Remove the foil from the turkey; pour 1 more cup of broth into the pan.

Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.

Transfer the turkey to a platter and tent with foil.

Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids.

Spoon off the fat from atop the pan juices.

Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total.

Melt the remaining butter in a heavy large saucepan over medium-high heat.

Add the flour and whisk for 1 minute.

Gradually whisk in the broth.

Simmer until the gravy thickens slightly, whisking often, about 10 minutes.

Season with salt and pepper.

Serve the turkey with the gravy.

Santa around the world

I'm going to try and update this with Holiday facts and tid-bits, as we wait for our goodies to arrive. First I will start with Santa as he is known in the different countries we hail from. If I've missed you, it's probably because it wasn't listed on Wikipedia, sorry! Also if they are incorrect, blame Wikipedia and my not my lazy research :)

Austria: Christkind ("Christ child")
Canada: Santa Claus; Père Noël ("Father Christmas")
Czech Republic: Svatý Mikuláš ("Saint Nicholas"); Ježíšek (diminutive form of Ježíš)
Denmark: Julemanden
Finland: Joulupukki
France: Père Noël ("Father Christmas," also a common figure in other French-speaking areas)
Germany: Weihnachtsmann ("Christmas Man"); Christkind in southern Germany
Greece: Άγιος Βασίλης ("Saint Basil")
Hungary: Mikulás ("Nicholas"); Jézuska or Kis Jézus ("child Jesus")
Ireland: Santa Claus, Santy or Daidí na Nollag (Father Christmas)
Italy: Babbo Natale ("Father Christmas"); La Befana (similar to Santa Claus; she rides a broomstick rather than a sleigh, but is not considered a witch); Santa Lucia ("Saint Lucy," a blind old woman who on December 13th brings gifts to children in some regions, riding a donkey)
Japan: サンタクロース (santakurosu)
Liechtenstein: Christkind
Netherlands & Flanders: Kerstman
Norway: Julenissen
Romania: Moş Crăciun ("Father Christmas"); Moş Niculae ("Father Nicholas")
Russia: Дед Мороз (Ded Moroz, "Grandfather Frost")
South Africa: Sinterklaas; Father Christmas; Santa Claus
Spain: Reyes Magos (Biblical Magi) is the autochthonous tradition, and representations of the Magi are done in the streets the 6th of January. Due to external influence, Santa Claus (Papá Noel) is becoming more common.
Sweden: Jultomten
Switzerland: Christkind / Babbo Natale / Père Noël
Turkey: Noel Baba ("Father Christmas") Although Turks are mainly Islamic, many homes carry the tradition of "Noel Baba" and a Christmas (or New Year) tree.
United Kingdom: Santa Claus, Santa, Father Christmas
United States: Santa Claus; Kris Kringle; Saint Nicholas or Saint Nick
Wales: Siôn Corn

Ornament Exchange 2008

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