Updated 2009-11-08 14:30:44 ID=546:1

© 2009 The Romantic Table
©2009 The Romantic Table, Turkey (or Chicken) Tetrazzini, our lighter version of the classic dish. 2009-11-02 20:56:26:212
©2009 The Romantic Table

Turkey (or Chicken) Tetrazzini, our lighter version of the classic dish.

November's Fall Favorites


November and Thanksgiving bring back wonderful memories of food favorites shared around the dinner table with loved ones. We have some of our personal favorite holiday recipes to share with you, and the best thing about them is that they're easy, straight-forward to put together with uncommonly delicious tastes!

We'll start off the month of November with a photo essay on how to properly truss a chicken or turkey. Proper trussing your favorite bird makes a big difference in roasting quality. Just by doing this straight-forward step can make or break a picture-prefect roast bird of any type. With proper trussing, the poultry will bake and brown so much more evenly than an untrussed one. We'll show you how in easy steps.

Now to go with your turkey or chicken, we have the perfect holiday dressing recipe for you. It's a homemade dressing with Golden Delicious apples, golden raisins, mushrooms, sage, thyme.and fresh bread cubes. It's to die for! In fact it's such a tasty dressing, my niece Katie, who's a vegetarian, loves my dressing as her main course!

©2009 The Romantic Table, Pasta with Walnuts and Gorgonzola Cheese. 2009-11-02 21:00:23:213
©2009 The Romantic Table

Pasta with Walnuts and Gorgonzola Cheese.
To go with the big meal, we've got some easy side dishes for you. The first one is caramelized yams. It's so easy--but so delicious- that we like to have them year-round with different meats. The trick to making these common-looking yams so delicious is to technically OVER-bake them until they caramelize internally--no sugars or butters added-or needed!

The next side dish is another recipe simple as they come. Cooked spinach leaves with salt, pepper, a little butter and-the "secret ingredient" ground nutmeg added. It's a whole different taste than what you'd expect. --And it's so simple-but yet complements the other food so well!

The days after "the big day" most people have extra turkey on hand-but what to do with it? We've develop a stellar recipe that we call Turkey Tetrazzini. Though it is a true Tetrazzini, it's lighter than a lot of other tetrazziini recipes. It's so good! It's as good if not better than the holiday meal itself! It works equally well with left over chicken.

On the days before the big meal--or after when you're tired of turkey etc.we've a got a little menu respite for you. It's our Fettuccine with Walnuts and Gorgonzola Cheese Very easy! Very quick to throw together and in its own way, very festive.

©2009 The Romantic Table, My Grandmother's favorite Thanksgiving salad, Strawberry Fruit Salad with Sour Cream Parfait. 2009-11-02 21:03:26:214
©2009 The Romantic Table

My Grandmother's favorite Thanksgiving salad, Strawberry Fruit Salad with Sour Cream Parfait.
Then one of my grandmother's favorite Thanksgiving salads (that can be eaten as a lighter dessert as well) is her old-fashioned "mama-cooking" Strawberry Fruit Salad and Sour Cream Parfait. Made in three layers in a regal glass crown-shaped dish. the layers of fruit and sour cream alternate so that when you dish it out, it's a medley of flavors for your taste buds. When ever I eat it, I'm comforted by its unusual fresh taste and the warm memories of years past. A lot of my relatives still have fond memories of this recipe and mention how beautiful and delicious it was.

So there you have it! What's great about all these recipes is that you can use them year-round with different meat, fish or poultry. They're tasty enough you'll WANT to use them more than once or twice a year, and easy enough you won't groan every time you start to make them.

Happy Thanksgiving!






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A tip from Sue!

Frying high fat meats

You can cut down on the calories of high-fat meats, by just adding a little water (instead of adding oil) to your frying pan until the meat's fat starts releasing and lubricating the pan, then cook with the frying pan covered. If you want a crispy coating, you uncover the pan or cook with the lid partially ajar.