Apples, oranges, tamales — oh my!

In the kitchen with Sling


South Jetty food columnist Bill Slingerland offers these recipes just in time for your Thanksgiving feast. Clockwise from left: Slingerland displays Tamale Dressing, a creation of his daughter, Marilee Henson. Gran Marnier Cranberry Sauce gets a finishing touch of orange zest. Honeycrisp Salad is dressed with a homemade vinaigrette.

South Jetty food columnist Bill Slingerland offers these recipes just in time for your Thanksgiving feast. Clockwise from left: Slingerland displays Tamale Dressing, a creation of his daughter, Marilee Henson. Gran Marnier Cranberry Sauce gets a finishing touch of orange zest. Honeycrisp Salad is dressed with a homemade vinaigrette.

The flavors of Thanksgiving are some of my favorite. There are certain foods associated with the big feast. I love the planning, the shopping, the cooking and the eating.

 

 

Most people use canned cranberry sauce — dinner isn’t complete if you don’t have a canned shaped burgundy gel. My mother always made fresh and swore it was easy as opening a can. Orange flavor goes well with cranberry and I ramp it up with the addition of Gran Marnier orange brandy. This delicious liqueur makes anything taste wonderful.

Apples are popular in Thanksgiving dinners. There is quite a variety of them these days. This salad used Honeycrisp apples and an Apple vinaigrette. Other components of this salad include pecans, dried cranberries and bleu cheese.

The final recipe is a regionally flavored cornbread dressing my daughter Marilee first made several years ago and has become a favorite. This is what I call a kitchen sink recipe because it has many ingredients but it is easily assembled.

Staff photos Murray Judson

Staff photos Murray Judson

These recipes can be made a day ahead. Have fun with these fall flavors and have a very happy Thanksgiving!

Gran Marnier Cranberry Sauce

12-oz package fresh cranberries
1 cup white sugar

1/2 cup orange juice
1/2 cup water
3 strips of orange peel
1/2 tsp. allspice
1/4 cup Gran Marnier
Orange zest

In a medium saucepan, add cranberries, sugar, water and orange juice. Heat on medium-high until boiling. Stir in orange peel pieces and allspice. Simmer 10 minutes. Remove from heat and stir in Gran Marnier. Cool and let chill for 2 hours.

Honeycrisp Salad

Vinaigrette
1/2 cup canola oil
1/4 cup apple juice
1/4 cup apple cider vinegar
3 tbl. honey
1 tbl. lemon juice
1/2 tsp. kosher salt
1/4 tsp. black pepper

Salad
12-oz. package mixed salad greens
3 medium Honeycrisp apples, sliced thin
1 cup pecan halves
3/4 cup dried cranberries
4 oz. crumbled bleu cheese

Using a food processor or blender, add apple juice, apple cider vinegar, honey, lemon juice, salt, and pepper. Drizzle in canola oil until blended.

In a large salad bowl, layer salad greens, apple slices, pecans, cranberries, and bleu cheese. Add dressing before serving.

Tamale Dressing

8 tbl. butter
1 1/2 cup onion, chopped
1 1/2 cup red bell pepper, chopped
2 cups poblano peppers, chopped
3 large jalapeños, chopped
3 tsp. dried sage
1 1/2 tbl. dried oregano
6 cups crumbled cornbread, a 9×13 pan
3/4 cup cilantro, chopped
1 1/2 cup corn chips, crushed
1 1/2 cup frozen corn kernels
1 can cream style corn
3 cups chicken stock
1 dozen pork tamales, cut in
1 inch chunks
1 tsp. salt
1/2 tsp. black pepper

Preheat oven to 325 degrees. In a large skillet, melt butter and add onions, red bell pepper, poblano pepper, jalapeños, sage and oregano. Sauté until vegetables are tender.

Place crumbled cornbread in a large bowl and add softened vegetables. Stir in cilantro, corn chips, corn kernels, creamed corn and chicken stock. Gently add tamale chunks. Blend in but try to not break up chunks. Add salt and pepper.

Place in a greased 9×13 pan. Cover with foil and bake at 325 degrees for 45 minutes then remove foil and bake 15 minutes.

Bill Slingerland, a retired teacher who has a passion for cooking, has won awards for his recipes. Contact him at bill. slingerland@yahoo.com.


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