Recipes: 11.16.17

Seasons by the Sea: Local Spin on T-Day Classics

Craig Claiborne’s Cranberry Relish, Via Mama Stamberg

Makes approximately two and a half cups.

2 cups whole raw cranberries

1 small onion, coarsely chopped

3/4 cup sour cream

1/2 cup sugar

2 Tbsp. horseradish

 

Grind cranberries and onion together to a coarse puree. Add everything else and mix. Place in plastic container and freeze.

On Thanksgiving morning, transfer to the refrigerator. When you serve it, it should still have some icy slivers in it.

 

Spinach Ring With Beets

This recipe is based on one from Kraft Cheese. I fiddled with it a lot. 

Serves 12.

4 packages frozen chopped spinach, cooked, drained well, and cooled

4 eggs, separated

8 oz. shredded cheddar (or a mixture of cheddar, Gruyere, and Parmesan)

3 Tbsp. melted butter

3 Tbsp. flour

2 Tbsp. finely minced onion

1 Tbsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

 

Preheat oven to 350. 

Grease a six-and-a-half-cup ring mold, then put a layer of aluminum foil in the bottom of the ring mold. Grease this as well. (I didn’t have one so I used an angel food cake pan.)

Beat egg whites until stiff peaks form. Set aside.

Beat egg yolks until light and lemony colored. Add lemon juice, butter, and seasonings, and then the cheese, flour, and onion. Mix in the spinach, then gently fold in egg whites. Put mixture into ring mold, place ring mold in roasting pan, and fill with boiling water to come to half an inch up the side of mold.

Bake 30 to 35 minutes (my version took about 45 minutes) or until knife inserted into near center comes out clean. 

Run knife around outside, then unmold onto platter. Fill the middle with beet salad at room temperature.

 

Mrs. Samuel Cline’s Turnip and Onions 

This is from the 60th anniversary East Hampton Ladies Village Improvement Society cookbook.

2 medium turnips

1 medium potato

2 or 3 medium onions

Black pepper

Butter 

Crushed Corn Flakes

 

Cook turnips and potatoes in salted water. Fry onions in butter until golden brown. Mash potato and turnips together, adding pepper and a lump of butter. Put about two thirds of turnip mixture in a buttered casserole, and then add a layer of fried onions and cover with remaining turnip mixture. Sprinkle with crushed Corn Flakes. Sprinkle with a little paprika. Bake about one hour at 375 or until thoroughly heated.