Thursday, November 23, 2006

Don't go Turkey. Have a vegetarian Thanks Giving. . .

God gave us more than Turkey and Ham to be thankful for.
Why not have a vegetarian Thanks Giving . . .

Starter:
Blue cheese mousse.


8 oz cream cheese

7 oz soft blue cheese

1 cup plain yoghurt

11/2 tbspn finely chopped mint

Blend cheese, yoghurt & mint in a blender until smooth. Move to a bowl and season to taste with
salt & pepper

1/4 cup very hot water (not boiling)

1 1/2 tbspn gelantine

Pour hot water into a jug and sprinkle with gelantine. Beat briskly until gelantine is dissolved. Add to cheese-mixture.

1 1/2 cup cream ~ wip until firm (not stiff) and fold into cheese-mixture. Adjust seasoning if necessary. Spoon into a ring mould (8in) Cover & chill for about 6 hours. Invert onto a serving plate & garnish center with cherry-tomatoes, curled succhini & black olives.


Main course:

Stuffed vegetables.

Slim brown & white eggplant (smal), succhini, bell-pepper.

Core the eggplant & succhini, turning the vegetables gently & carefully in the palm of your hand while with a slim knife or corer you move into the center of the vegetable. Start from the center and movve out toward the edge of the vegetable. Immerse immediately in cold water until needed.

stuffing:

1 cup rice (boiled)

1 onion (grated)

2 carrots (peeled & grated)

3 tomatoes (grated)

1 garlic (crushed)

2 ts. salt, 1 ts. pepper, 1 ts. cinnamon, 1ts. mint, parsley, dill

Mix together and stuff the vegetables.

To boil:

1 kg tomatoes blended with 10 cloves garlic & 1 tablespoon celery. Place in bottom of a pot & arrange the stuffed vegetables over mixture with top up. (standing so the stuffing doesn't run out.) Cook over moderate flame for abt. 30 - 40 minutes.

Serve with french fries, tomato-sauce & green salad

Dessert:

Pashka.

1/2 cup glacé pineapple (chopped)

1-2 cup glasé ginger (chopped)

1-3 cup mixed peel

1-4 cup sultanas

2 tbspn rum

Mix the above and let rest for 2 hours

100 gram butter (softened)

1/2 cup caster sugar

2 egg-yolks

Beat butter with sugar until light and creamy. Add yolks one at the time then add . . .

1/2 cup silvered almonds

2 teaspoon grated lemon rind

2 teaspoon grated orange rind

2 tbspn lemon juice

Move to a bigger bowl and fold in . . .

750 gram fresh ricotta cheese (sieved)

1/2 cup sour cream and the fruit mixture.

Press into a mould linned with a cloth (muslin) or foil. Cover top with plastic and place in the fridge until stiff. (over night) Turn out and decorate with almonds and glacéd apricots

HAPPY THANKS GIVING TO ALL MY FRIENDS



8 comments:

The Phosgene Kid said...

Thanks for the wishes and the dishes!! I will have to try them out. I am against killing innocent vegetables, however. Imagine you are a vine ripened tomato or string bean, you are soaking up sun in a field of your fellow veggies and suddenly along comes a great blade slicing you from your mom and the earth. Ah the horror!! Sorry, just can’t abet veggicide.

Highlander said...

Happy Thanksgiving to you as well . Thanks and good luck with your book !

Kirsten N. Namskau said...

The Phosgene kid: LOL...yes you say something...let's have a glass of water.

highlander: Thank you.

Vinicio said...

well i don't celebrate thanksgiving, but if you do, have a happy day!

wait, i didn't know you were vegetarian. hey, should i be feeling weak and dizzy? maybe only in the beginning? Thanks!

Kirsten N. Namskau said...

Vinicio: Well, this is a nice vegetarian dish for any occasion.I love stuffed vegetables.

Hammer said...

Great recipes. I'm almost ready to start cooking again :)

curmudgeon said...

Nope, sorry. Can't stand egg plant or bell peppers. Turkey it is! Or rather, was. :)

k said...

YUM!