About the pilgrims who came to America nearly four years ago in the ship " Mayflower ", in America knows every student.Having survived the troubles and hardships, the colonists learned to appreciate simple pleasures. So tasty and satisfying lunch that day is not just food, but also a special ritual, a symbol of life's pleasures and relationship to land, bringing people to bear fruit.There are a few traditional dishes that are prepared on this day. Here are recipes from some of them.American pumpkin pie.Products:Dough:1.5 cups of flour0.5 teaspoons of saltunsalted butter 0.5 cupsyolk 1 pc.Filling:pumpkin 900Eggs 2 pcs.6 tablespoons sugar. spoonssweet syrup 4 tbsp. spoon1 cup creamspice 1 tbsp. spoon0.5 teaspoons of saltPowdered sugar - to taste Flour and salt rub with oil so that the mixture looked like bread crumbs. Then add the egg yolk and as much ice water (about 1 tbsp. Tablespoons) to make a dough. Roll the dough into a ball, wrap it in plastic wrap and leave in a cool place for 30 minutes. Stuffing. Cut the flesh of pumpkin cubes. Put into a saucepan with a thick bottom, add water, that it covers the pumpkin , and cook until soft. Then knead into a homogeneous mass, to shift into a sieve and let drain fluid.Roll out the dough and put it in a circular shape with a removable bottom. Pierce dough with a fork and cover it with oiled paper. Refrigerate for 15 minutes. Preheat oven to 200 ° C and bake for 10 minutes. Then remove the paper and then place the form in the oven. Bake 5 minutes more. Reduce oven temperature to 190 ° C. Put the pumpkin puree in a bowl. Beat eggs with sugar, syrup, cream, spices (pepper, cinnamon, cloves, grated nutmeg, ground ginger) and salt. Spoon this mixture into the form. Bake 40 minutes or until filling is still not cured.Ready pumpkin pie sprinkled with powdered sugar. Serve when cake has cooled to room temperature.
Each hostess his turkey recipe . This is just one way turkey. A turkey weighing from 5 to 10 kg of salt, pepper, paprika, add adjika, 1 medium onion, 1 stalk celery, 1 carrot, 6 tablespoons. tablespoons butter, 1 cup of broth.Preheat oven to 190 gr. Centigrade. Ideal - use not frozen turkey .Wash and dry the carcass. Rub the inside and out with salt, pepper, paprika and adzhika. Start a cut into very large pieces of onion, carrot and celery. Tie legs and wings tucked under the carcass. From the wings is better to leave one joint, and the rest cut and together with the neck and giblets to use for the traditional turkey soup that is eaten on the second day of Thanksgiving.Coat the turkey out 4 tbsp. spoons of softened seq. the oil. Get a big bag of coarse brown paper and fluff it well within the remaining two tablespoons of oil. Actually, this bag is the whole secret to cooking.Put the bag on a baking sheet and put the turkey back belly up. Pour in broth and a glass of carcass tightly bag (eg, paper clips). Put in the oven for 2.5 hours (half an hour to add a large bird). Get a turkey and give it to stand for 30 minutes. Obtained exclusively tender and juicy bird without polivok every 10 minutes. Vegetables to remove. They fulfilled their function.Prepare cranberry sauce to turkeyIngredients:350 g fresh or frozen cranberries (thawed not necessary);1 medium orange;sugar to taste;some cheap brandy or cognac;1 / 2 tsp grated clove or rods 10-15;1 / 2 tsp grated fresh or dried ginger.Rinse the cranberries and put it in an enamel pan, which will prepare the sauce . On a fine grater grate the orange zest and add it to the cranberries. Squeeze the juice from the orange and also add cranberries (you can just add a 100% orange juice). Add cloves and ginger. Put the cranberries to boil, after boiling reduce the heat and slowly cook until the cranberries until the material softens (5-10 min). Remove saucepan from heat and knead a little cranberry with a fork. Add sugar to taste and 1-2 tablespoons of brandy or cognac. Once the sauce has cooled, put it in the refrigerator for several hours. You can cook the sauce for a day or two before the holiday meal and keep it in the refrigerator.
2 cups milka couple of small cubes of cooked pumpkin2 tablespoons. spoons of sugara little vanilla1 / 2 teaspoons of the mixture of spices (ground cinnamon, grated nutmeg, cardamom)2 cups freshly brewed espressoWhipped cream (optional)Cooking: In a small saucepan, pour the milk, add the pumpkin cubes and sugar. Boil all over medium heat, stirring, until boiling. Pumpkin has come out very soft. Remove saucepan from heat, add vanilla and spices, pour mixture into blender bowl and beat well on high speed for 15 seconds. Pour the milk-derived pumpkin mixture into two glasses for latte. Pour on top of espresso . If you choose to add the whipped cream and sprinkle with pumpkin latte with cinnamon and grated nutmeg.There is always someone and for that thank you. Do not complain, but rejoice. Do not lament the lost, and admire bestowed. And to believe the best.
2 cups milka couple of small cubes of cooked pumpkin2 tablespoons. spoons of sugara little vanilla1 / 2 teaspoons of the mixture of spices (ground cinnamon, grated nutmeg, cardamom)2 cups freshly brewed espressoWhipped cream (optional)Cooking: In a small saucepan, pour the milk, add the pumpkin cubes and sugar. Boil all over medium heat, stirring, until boiling. Pumpkin has come out very soft. Remove saucepan from heat, add vanilla and spices, pour mixture into blender bowl and beat well on high speed for 15 seconds. Pour the milk-derived pumpkin mixture into two glasses for latte. Pour on top of espresso . If you choose to add the whipped cream and sprinkle with pumpkin latte with cinnamon and grated nutmeg.There is always someone and for that thank you. Do not complain, but rejoice. Do not lament the lost, and admire bestowed. And to believe the best.
