By Charlotte Traver
Staff Writer
As the crisp fall days quickly become cold December nights, one of the best ways to stay warm and healthy is enjoying a delicious holiday meal. The most interesting thing about Thanksgiving is no family meal is the same in any household. In the Bullis community, the faculty has its own way of celebrating Turkey Day; The Bulldog asked a few teachers to contribute some of their favorite recipes for the upcoming holiday.
Staff Writer
As the crisp fall days quickly become cold December nights, one of the best ways to stay warm and healthy is enjoying a delicious holiday meal. The most interesting thing about Thanksgiving is no family meal is the same in any household. In the Bullis community, the faculty has its own way of celebrating Turkey Day; The Bulldog asked a few teachers to contribute some of their favorite recipes for the upcoming holiday.
Dr. Bryja’s Baked Butternut Squash with Maple Syrup
1 2lb. butternut squash, peeled and cubed
2 tablespoons maple syrup
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
Boil squash until tender; approximately 20-25 minutes
Drain the squash and place in a large mixing bowl
Mash squash with a potato masher
Add maple syrup, butter, salt and pepper (more syrup can be added)
Gently mix together
Pour squash mixture into a casserole dish that has been prepared with cooking spray or coated with butter
Bake uncovered in 350 degree oven for approximately 35-40 minutes.
1 2lb. butternut squash, peeled and cubed
2 tablespoons maple syrup
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
Boil squash until tender; approximately 20-25 minutes
Drain the squash and place in a large mixing bowl
Mash squash with a potato masher
Add maple syrup, butter, salt and pepper (more syrup can be added)
Gently mix together
Pour squash mixture into a casserole dish that has been prepared with cooking spray or coated with butter
Bake uncovered in 350 degree oven for approximately 35-40 minutes.
Mr. Zimmer’s Chocolate Cream Pie
In saucepan combine:
2 cups sugar
6T cornstarch
1/2 t salt
Gradually add 2 cups milk and 4oz unsweetened chocolate.
Cook and stir over medium heat until bubbly. Be patient, chocolate will completely melt and dissolve in milk.
Cook and stir two more minutes.
Remove from heat.
Stir some hot mixture into 6 beaten egg yolks. This heats the yolks so they don't curdle right away.
Return egg/chocolate mixture to chocolate. Cook two more minutes stirring constantly.
Remove from heat.
Add:
4T butter
1t vanilla
Pour into cooled baked pastry shell.
Serve with fresh whipped cream.
In saucepan combine:
2 cups sugar
6T cornstarch
1/2 t salt
Gradually add 2 cups milk and 4oz unsweetened chocolate.
Cook and stir over medium heat until bubbly. Be patient, chocolate will completely melt and dissolve in milk.
Cook and stir two more minutes.
Remove from heat.
Stir some hot mixture into 6 beaten egg yolks. This heats the yolks so they don't curdle right away.
Return egg/chocolate mixture to chocolate. Cook two more minutes stirring constantly.
Remove from heat.
Add:
4T butter
1t vanilla
Pour into cooled baked pastry shell.
Serve with fresh whipped cream.
Mr. Cramer’s Apple Ginger Soy Grilled Turkey
Ingredients:
1 gal. Apple Cider
2 cups soy sauce
1/4 cup chopped peeled ginger root
6-8 macintosh apples
6-8 yellow onions
3 lemons
Turkey (any size)
Equipment:
Baster
Large bowl for marianating
Tin foil
Charcoal Grill with top
Preparation (day before):
Combine cider, soy, and ginger in a large mixing pan. Swirl to emulsify ginger.
Remove neck and giblets from turkey and place breast-up in the cider. Cover bowl with foil and refrigerate. Turn turkey over, breast side down, cover, and refrigerate for at least 6 hours.
Cooking:
Preheat grill to 350 (have lots of extra charcoal).
Cut apples, onions (peeled) and lemons in halves and stuff into turkey cavity.
Place Tinfoil on Grill top, then place turkey breast up on the grill, and cover.
maintain temp between 350 and 300 by adding charcoal and basting frequently.
Cooking time is about 4 hours.
Ingredients:
1 gal. Apple Cider
2 cups soy sauce
1/4 cup chopped peeled ginger root
6-8 macintosh apples
6-8 yellow onions
3 lemons
Turkey (any size)
Equipment:
Baster
Large bowl for marianating
Tin foil
Charcoal Grill with top
Preparation (day before):
Combine cider, soy, and ginger in a large mixing pan. Swirl to emulsify ginger.
Remove neck and giblets from turkey and place breast-up in the cider. Cover bowl with foil and refrigerate. Turn turkey over, breast side down, cover, and refrigerate for at least 6 hours.
Cooking:
Preheat grill to 350 (have lots of extra charcoal).
Cut apples, onions (peeled) and lemons in halves and stuff into turkey cavity.
Place Tinfoil on Grill top, then place turkey breast up on the grill, and cover.
maintain temp between 350 and 300 by adding charcoal and basting frequently.
Cooking time is about 4 hours.
Dr. Romeyn’s Green Beans with Toasted Almonds
Ingredients:
1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan)
Extra-virgin olive oil
1 tablespoon butter
Salt
Toasted slivered or sliced almonds, for garnish
Directions:
Cook green beans 5 minutes in 1-inch boiling water, covered.
Drain beans and return pan to heat.
Add oil and butter pat to the pan.
Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
Garnish green beans with toasted slivered or sliced almonds.
Ingredients:
1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan)
Extra-virgin olive oil
1 tablespoon butter
Salt
Toasted slivered or sliced almonds, for garnish
Directions:
Cook green beans 5 minutes in 1-inch boiling water, covered.
Drain beans and return pan to heat.
Add oil and butter pat to the pan.
Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
Garnish green beans with toasted slivered or sliced almonds.
Here's to wishing everyone a safe and Happy Thanksgiving!
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