BRUNCH
시금치
아스파라거스
scallop
브러셀 스프라웉
베이비 보로콜리
Linner
Lamb
Stuffing
Cranberry source
Salad (apple, walnut, dried cranberry, avocado)
Mashed potatoes & gravy
Pecan pie
*
* cranberry sauce (use a big pot to prevent overflowing)
- 1 pk (12 oz or 1lbs) cranberry
- 1 C sugar
- 1 C Orange juice
- Lemon (or 귤) zest
1. Dissolve sugar with cranberry and OJ in a pot over medium low heat.
2. Cook until cranberry burst (about 15 mins) over medium high heat.
3. Reduce heat for about 15 mins. Cool down and add zest.
* stuffing
- 1/2 ~ 1 lbs bread crumbs
- onion, celery, carrot, corn, 완두콩 chop them small or use frozen ones.
- 5 TS butter
- 2 C broth
1. Cook vegetables.
2. Melt butter, pour vegetables and bread crumbs, and mix & soften them.
3. Pour broth in the mixture, cook for 5 mins.
4. Could be cooked ahead. Reheat 350F for 15 mins in a oven.
* mashed potato
- 2~3 lbs russet potato (7~8 개)
- 2 TS butter
- 2 ts salt
- 1 C heavy cream (could use milk)
- pepper, bacon bits
1. Boil potato (about 30 mins). Then, mash them.
2. In a separate pot, melt butter.
3. Mix 1, 2 and all the ingredients together
4. (Caution: Control amount of slat, heavy cream and mashed potato by consistency and taste.)
* Pecan Pie
- 1 9" pie dough
- 3 C pecan
- 3/4 stick (or 6 TS) butter
- 1 C brown sugar
- 3 Eggs
- 1 C (or 3/4 C) corn syrup
- 2 ts vanilla extract
- 1/4 ts salt, orange zest
1. Keep the dough in room temperature over 1 hr.
2. Preheat oven 350F.
3. Melt butter first then brown sugar. Remove from heat.
4. Whisk eggs and add corn syrup, vanilla, salt, zest together.
5. Mix 3 and 4.
6. Put pecans in pie shell, and pour the mixture. Bake 350F for 50 mins.
